HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 325 degrees F and place a rack in the center of the oven. Line a 9x5-inch baking pan with Reynolds Wrap(R) Non Stick Aluminum Foil and set aside. Whisk together flour, baking powder and salt in a medium bowl. Set aside. Cream together softened butter and cream cheese in the bowl of an electric stand mixer fitted with a paddle attachment. Stop the mixer occasionally to scrape down the bowl and make sure that the butter and cream cheese are evenly mixed. Add the sugar to the butter and cream cheese mixture, and beat on medium speed until smooth and creamy, about 3 minutes. Beat in one egg at a time, mixing for one minute after each addition. Stop the mixer and scrape down the sides of the bowl as necessary. Beat in vanilla extract. Add dry ingredients all at once. Beat on low speed until dry ingredients are completely incorporated. Spoon batter into prepared pan. Bake for 50 to 60 minutes, rotating once or twice during baking. Bake until a skewer inserted in the center comes out clean or with just a few crumbs. Allow cake to cool in the pan for 15 minutes before inverting onto a wire rack to cool to room temperature. Wrap the cooled cake and refrigerate for 4 hours or overnight. Slice the chilled pound cake into 8 thick slices. Toss the strawberries together with the sugar in a small bowl. Allow to rest at room temperature for 20 minutes. Whip the heavy cream with powdered sugar, salt and vanilla until soft peaks form. Set aside. Grill the slices of pound cake over a warm, greased grill until golden brown grill marks appear on both sides of cake, flipping once. Warm the strawberries on the grill by spooning strawberries among 8 Jumbo Reynolds(R) Aluminum Foil Baking Cups and warming alongside the pound cake. Serve warm pound cake slices with warmed strawberries and sweet cream.
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. In a large skillet over medium heat, fry onion in oil until browned. Mix in tuna and mushroom soup. Stir in sour cream and heat through. Mix together the cooked egg noodles and sauce and serve.
Preheat grill for low heat. Cut ribs in half and season with steak seasoning. Place ribs, bone-side down, in a foil pan; add water. Cover pan with a sheet of aluminum foil. Cook ribs on the preheated grill, adding water every hour if liquid has evaporated, 1 1/2 to 2 1/2 hours. Add barbeque sauce to ribs and continue cooking for 30 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain. In a mixing bowl, combine the pasta, peas, onions, mayonnaise and dash of hot sauce. Mix well and chill before serving.
Preheat an oven to 375 degrees F (190 degrees C). Place the turkey, egg, bread crumbs, ranch dressing mix, and 1 tablespoon of the Worcestershire sauce into a mixing bowl along with 3 tablespoons of the minced onion, and 3 tablespoons of the minced bell pepper. Set the remaining onion and bell pepper aside. Form the turkey mixture into 2 inch meatballs, and place into a 9x13 inch baking dish. Bake uncovered in the preheated oven for 15 minutes. While the meatballs are baking, stir the remaining onion and bell pepper in a bowl along with the Dr. Pepper(R), 1 tablespoon Worcestershire sauce, ketchup, diced tomatoes, salt, black pepper, and garlic powder. Once the meatballs have cooked for 15 minutes, remove them from the oven and pour the sauce overtop. Cover the dish with aluminum foil and return to the oven. Bake for 30 minutes, then remove the foil and continue baking 15 minutes more. Remove from the oven and allow to stand 15 minutes before serving.
Stir chicken stock, butternut squash, carrots, celery, onion, wine, parsley, basil, and garlic together in a large pot; bring to a boil. Cook at a boil until squash is tender, about 1 hour. Pour squash mixture into a blender no more than half full. Cover and hold lid in place. Pulse blender a few times before leaving on to blend. Puree in batches until smooth. Return blended soup to pot; add bay leaves. Bring soup to a boil, reduce heat to medium-low, and cook until beginning to thicken, 30 to 60 minutes. Season soup with salt and pepper. Stir milk and cream through the soup.
In a large salad bowl, combine the mozzarella, cherry tomatoes, bell pepper, celery, endive and arugula. Whisk together the lemon juice and olive oil; pour over the salad. Toss until all the ingredients are thoroughly coated with the dressing. Transfer salad to individual serving plates, if desired. Sprinkle the basil over the salad, season with salt and pepper, and serve immediately.
Place pinto beans into a large bowl and cover with several inches of water; soak at least 8 hours and up to 24 hours. Drain and rinse before using. Place soaked pinto beans, onion, garlic, and jalapeno peppers in a slow cooker; pour enough water over mixture to cover with several inches. Cook on Medium-Low, 4 to 6 hours. Season with salt and black pepper.
Bring water and sugar to a boil in a saucepan, stirring until sugar dissolves. Reduce heat to low; stir in lime zest, lime juice, lemon grass, citric acid, and powdered cinchona bark. Simmer until cinchona is thoroughly dissolved, about 30 minutes. Remove from heat; let mixture cool, about 15 minutes. Strain through a colander. Run the syrup through coffee filters or cheesecloth to remove sandy bits of bark.
Place cherries, coconut milk, strawberries, banana, and lime juice in a blender. Cover and blend until smooth.
Place sweet potato in a pot with water to cover. Bring to a boil and cook until tender, 20 to 25 minutes. Drain and let cool. Preheat the oven to 350 degrees F (175 degrees C). Grease a baking pan with cooking spray. Mash sweet potato in a bowl. Add turkey, oat cereal, and applesauce. Mix by hand. Roll mixture into 16 to 20 small balls; arrange them on the prepared baking pan. Bake in the preheated oven until a thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 20 minutes. Remove meatballs form oven and let cool. Break into pieces or serve whole.
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel. Slice eggs in half, and remove the yolks. Place the yolks into a medium bowl, and mix with the mustard, Italian dressing, mayonnaise, and pepper. Arrange the egg white halves on a plate, and sprinkle with salt. Spoon the yolk mixture into the egg halves, or use a pastry bag and pipe the filling in for a more professional look. Sprinkle with paprika, and refrigerate until serving.
Cook and stir marshmallows, peanut butter, and butter in a saucepan over medium heat until the marshmallows melt completely into the mixture, about 5 minutes. Put chow mein noodles into a large bowl. Pour marshmallow mixture over the chow mein noodles; stir to coat. Spray hands with cooking spray or coat with butter so the noodles will not stick to your hands. Scoop noodle mixture from bowl with an ice cream scoop and form into balls, hollowing the center out to create the nest. Arrange 4 chocolate eggs into each nest.
Bring a large pot of lightly salted water to a boil. Blanch broccoli rabe for 1 minute, then remove with tongs, and rinse with cold water to cool. Add pasta to the boiling water and cook for 8 to 10 minutes or until al dente; drain, reserving 1 cup of the pasta water. Meanwhile, brown the sausage in a large skillet over medium-high heat. When the sausage has nearly cooked through, drain the excess grease, and stir in garlic and shallot. Cook until the shallots soften and turn translucent, about 5 minutes. Add broccoli rabe, artichokes and roasted peppers, cook for 1 to 2 minutes to warm. Stir in the hot pasta along with Parmesan cheese, and enough pasta water to moisten.
Combine cake mix, cherry pie filling, and three eggs. Mix until well blended. Bake in well greased and floured 9 x 13 pan. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. To Make Frosting: Combine sugar, butter or margarine, and milk. Bring to a boil, stirring constantly, and cook 1 minute. Remove from heat. Stir in chocolate pieces until melted and smooth. Frost when cake is cool.
Wash wheat berries well. Place in a bowl and fill with water. Cover loosely and let soak until wheat berries swell, 6 hours to overnight. Drain and rinse. Divide wheat berries among 3 to 4 clean jars. Cover each with 2 layers of cheesecloth. Fasten with a rubber band. Rinse the wheat berries once a day with lukewarm water. Let soak in a dark, warm place, until grain is sprouted, about 3 days. Preheat the oven to 350 degrees F (175 degrees C). Spread flax seeds, sesame seeds, and poppy seeds onto a baking sheet. Toast in the preheated oven until seeds start to turn golden brown and become fragrant, about 4 minutes. Reserve 1 cup sprouted wheat berries. Place remaining wheat berries, flax seeds, sesame seeds, poppy seeds, bread flour, whey, whole wheat flour, oil, maple syrup, molasses, gluten, yeast, and salt in a bread machine in the order listed by the manufacturer. Add the reserved 1 cup sprouted wheat berries when the machine beeps to alert you to add ingredients. Run Dough cycle, about 1 hour 45 minutes. Let rest for 30 minutes. Preheat a pizza stone in the oven to 450 degrees F (230 degrees C). Divide dough into 16 balls. Knead and shape into flattened circles and place on parchment paper. Cover and let rolls rise in a warm place until doubled into volume, 45 minutes to 1 hour. Lift parchment paper to transfer rolls onto the preheated pizza stone. Reduce oven temperature to 400 degrees F (200 degrees C). Bake in the preheated oven until tops are golden brown, 12 to 15 minutes.
Sift together flour, 1/2 cup powdered sugar and salt. Stir in condensed milk, vanilla and soft butter. Blend well and fold in chopped nuts. Chill well. Preheat oven to 375 degrees F (190 degrees C). Line cookie sheets with foil. Roll the dough pencil thin and form in crescent shape. Arrange cookies on the cookie sheet. Bake on top rack of the oven for 12 minutes until set, do not brown. Let the cookies cool on pan. While still warm roll the cookies in leftover powdered sugar.
Mix ground coffee and cinnamon together in a small bowl. Pour in hot water. Allow to brew, about 5 minutes. Strain into a mug.
Whisk canola oil, honey, cider vinegar, poppy seeds, and seasoned salt together in a bowl until smooth.
Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Mix oats, peanuts, almonds, coconut flakes, bran, pumpkin, chia, sesame, and sunflower seeds in a large bowl. Place oil, honey, and sugar in a small saucepan over medium heat; heat until boiling. Pour over oat mixture and stir well to combine. Spread muesli out onto baking sheet. Bake muesli in the preheated oven, stirring every 10 minutes, until golden, about 40 minutes total. Remove from oven and cool, about 30 minutes. Stir in golden raisins and store in a sealed container.
In the container of a food processor or blender, combine the garlic, onion, cucumber, bell pepper, tomatoes, olive oil, vinegar, parsley, salt and pepper. Cover and blend to your desired texture. Stir in the tomato sauce and paprika and transfer to a bowl or container. Refrigerate for at least 1 hour to blend the flavors.
In a pot with enough water to cover, boil the chicken 25 minutes, or until juices run clear. Drain, cool, and shred. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish. Fill each tortilla with equal amounts of chicken and cheese, reserving 1/4 cup cheese for topping. Roll tortillas to form enchiladas. Arrange enchiladas in the prepared baking dish. Cover with the enchilada sauce. Bake enchiladas 30 minutes in the preheated oven. Top with reserved cheese, and continue baking 5 minutes, until cheese is melted.
In a saucepan, combine vinegar and cranberries. Cook over medium heat until cranberries soften. Remove from heat; add olive oil, sugar, salt and pepper. Place in blender and mix until smooth. Refrigerate until chilled. Core and julienne one pear, core and dice the other. In a large bowl, combine the Romaine lettuce, endive, diced pears, walnuts and Gorgonzola. Toss and drizzle with enough dressing to coat. Divide among salad plates and garnish with julienned pear. Top with any additional walnuts as well.
Blend ice, strawberries, rum, lime juice, triple sec, and confectioners' sugar in a blender at high speed until smooth, about 30 seconds.
Crumble the ground beef into a soup pot over medium-high heat. Cook and stir until browned. Drain off the grease, and season with salt to taste. Add the onion, bell pepper, and garlic; cook and stir for about 3 minutes. Reduce the heat to medium, and season with Worcestershire sauce, chili powder, cumin and oregano. Cook and stir for another 5 minutes. Reduce heat to low, and stir in the chili sauce, beef broth, kidney beans and cannellini beans. Cover, and simmer for about 35 minutes. Ladle into bowls to serve, and top with shredded Cheddar cheese and jalapeno.
In a double boiler over simmering water, melt nougat bars. Stir in melted butter. Butter a deep 9 inch dish and coat with crushed biscuits. Combine remaining crushed biscuits with chopped cookie bars. Stir the eggs into the melted nougat bar mixture. Remove from heat and stir in biscuit mixture, raisins and hazelnuts. Pour into prepared dish. Chill 8 hours or overnight in refrigerator. Turn out onto a serving platter and cut to serve. Keep chilled.
In a large bowl, cream butter and shortening; gradually add sugars, beating well at medium speed with an electric mixer. Beat in egg and vanilla. Combine flour, soda, and salt; stir into creamed mixture. Stir in white chocolate and macadamia nuts. Chill dough for 1 hour. Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets. Drop dough by heaping tablespoonfuls 3 inches apart onto prepared cookie sheets. Bake for 12 to 14 minutes in preheated oven. Cookies will be soft. Cool slightly on cookie sheets; transfer to wire racks to cool completely.
Preheat an outdoor grill for medium high heat and lightly oil grate. In a large bowl, combine the beef, onion soup mix, water, hot sauce and bread crumbs. Mix together well and form into patties. Grill patties over medium high heat for 10 to 20 minutes, or to desired doneness.
Allow the toasted bread to sit approximately 24 hours, until hard. Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish. Crush the bread into crumbs with a rolling pin. Place the crumbs in a large bowl. Melt the butter in a medium saucepan over medium heat. Stir in the onion and celery and slowly cook until soft. Remove from heat and drain. Mix the eggs and chicken broth into the bread crumbs. The mixture should be moist, but not mushy. Use water, if necessary, to attain desired consistency. Mix in the onion, celery, rubbed sage, garlic powder, salt and pepper. Press the mixture into the baking dish. Bake 1 hour in the preheated oven, or until the top is brown and crisp.
Place the oranges in a large saucepan, and add enough water to cover. Bring to a boil, and boil for 2 hours over medium heat. Check occasionally to make sure they do not boil dry. Allow the oranges to cool, then cut them open and remove the seeds. Process in a blender or food processor to a coarse pulp. Preheat the oven to 375 degrees F (190 degrees C). Thoroughly grease a 10-inch round cake pan and line it with parchment paper. In a large bowl, beat the eggs and sugar together using an electric mixer until thick and pale, about 10 minutes. Mix in baking powder and saffron (optional). Stir in the pureed oranges. Gently fold in almond meal and candied orange peel (optional); pour batter into the prepared pan. Bake until a small knife inserted into the center comes out clean, about 1 hour. Allow the cake to cool in the pan. Tap out onto a serving plate when cool.
Cut sausage diagonally in half and slice sausage into 1/4-inch slices. Add sausage and desired seasoning to a large skillet; cook and stir 4-5 minutes over medium heat until lightly browned. Heat tortillas according to package directions. Place 1/2 cup sausage mixture into tortilla and fill with desired toppings.
Preheat oven to 375 degrees F (190 degrees C). Bring water and olive oil to a boil in a covered saucepan; stir in salt. Place rice in a 9x13-inch baking dish. Pour water mixture over rice; cover baking dish tightly with double layer of aluminum foil. Bake in the preheated oven until water is absorbed, about 1 hour. Remove rice from oven, uncover, and fluff with fork. Cover with paper towels until steam is absorbed, about 5 minutes. Uncover and cool slightly, about 5 minutes more.
Preheat oven to 425 degrees F (220 degrees C). Grease a baking sheet. Combine oat flour, all-purpose flour, and baking powder in a bowl; stir in milk and oil until dough is smooth. Divide dough into 6 pieces and roll each into an 8-inch circle. Spread some pizza sauce onto 1/2 of each dough circle; top with mozzarella cheese, pepperoni, onion, green bell pepper, and olives. Add some more sauce. Fold dough over fillings and pinch to seal and fold over edges tightly. Place pockets on the prepared baking sheet. Bake in the preheated oven until golden brown, 15 to 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Prepare stuffing according to package directions. In a medium bowl, mix the sour cream, cream of mushroom soup, cream of celery soup and dry onion soup mix. Spread the green beans in a 9x13 inch dish. Top with a layer of turkey. Pour the soup mixture over the turkey. Top with stuffing. Bake in the preheated oven 30 minutes, or until browned and bubbly.
Heat olive oil in a large covered saucepan or Dutch oven over medium heat, until oil is hot but not smoking. Drop in the onion, garlic, cumin, cinnamon stick, and salt and pepper. Cook and stir for 5 minutes, until onion is tender and translucent. Stir in the butternut squash and potato cubes, broth, garbanzo beans, and tomatoes, and bring the mixture to a boil. Reduce heat, cover the pot, and simmer about 20 minutes, stirring occasionally, until the squash and potatoes are tender. Remove the stew from heat, and stir in the olives and lemon zest. In a large saucepan, bring 1 3/4 cup water to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork; cool. Serve stew over cooked couscous. Garnish each serving with a dollop of yogurt and a sprinkle of cilantro leaves.
In a large saucepan saute the onion and garlic in the olive oil. Add ground beef and continue cooking. Stir in prosciutto and cook for 5 to 6 minutes. Add 2 tablespoons of the butter, chopped tomatoes, and tomato paste. Let sauce simmer for 10 minutes. Season with salt and pepper. Simmer for one hour. Add additional butter and simmer for an additional half hour.
Thoroughly mix together the avocado, tomato, onion, and lemon juice in a bowl. Serve immediately. Store unused portions in refrigerator.
Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 10-inch pie pan. In a medium bowl, mix together cookie crumbs and softened butter. Press firmly into pie pan. Bake in preheated oven for 10 minutes. Allow to cool completely. In a medium bowl, whisk together sugar, cornstarch, salt, and egg yolks. Bring milk to a simmer in top of a double boiler. Slowly whisk 1/2 cup of milk into egg yolk mixture, then gradually whisk egg yolk mixture into remaining 1 1/2 cups milk. Continue to cook over low heat, stirring constantly, until mixture is thick enough to coat back of spoon. Remove from heat. Transfer 1 1/4 cups of hot egg yolk mixture to a small bowl and add unsweetened chocolate. Stir until chocolate is melted. Allow to cool slightly, then mix in vanilla extract. Pour chocolate mixture into cooled pie crust. Place in refrigerator. Combine gelatin with cold water and set aside to soften 5 minutes. Add to remaining egg yolk mixture, stirring well. Allow to cool, then stir in rum. In a large glass or metal bowl, combine egg whites and cream of tartar. Beat until stiff peaks form. Fold into cooled gelatin mixture. Spoon over chocolate layer. In a medium bowl, whip cream until soft peaks form. Spread over top of pie. Sprinkle with grated chocolate. Chill at least 1 hour before serving.
Place water, egg, bread flour, white sugar, powdered milk, salt, 5 tablespoons butter and yeast in bread machine in the order suggested by the manufacturer. Select DOUGH setting, and turn machine on. Meanwhile; in a small saucepan, melt 1/3 cup butter. Add 1/2 cup brown sugar and ice cream; bring to a boil, and cook for 2 minutes. Pour caramel into the bottom of a lightly greased 9 x 13 inch pan. Preheat oven to 350 degrees F (175 degrees C). When machine has finished cycling remove dough from pan and turn it out onto a lightly floured surface. Pat dough into a rectangle. Spread with softened butter and sprinkle lightly with cinnamon. Crumble 1/2 cup brown sugar over the top. Roll up, and seal edge. Cut into 12 rolls, and place in prepared pan of caramel. Allow to rise until doubled in size, about 45 minutes. Bake at 350 degrees F (175 degrees C) for approximately 20 to 25 minutes, until golden brown.
Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Melt butter and add pancetta; cook until crispy, about 3 minutes. Add Brussels sprouts; cook until golden, about 7 minutes. Pour vegetable broth over Brussels sprouts and sprinkle with salt and pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch cake pan with cooking spray. Mix flour, baking powder, and salt together in a bowl. Stir in mashed pumpkin. Mix in honey, milk, oil, and egg until batter is smooth. Pour batter into the greased cake pan. Gently press cashews into the batter for decoration. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool in the pan, 5 to 10 minutes.
Put couscous in a large bowl. Pour boiling water over the couscous, cover the bowl with plastic wrap, and set aside until the water is absorbed completely, about 5 minutes; fluff with a fork. Stir olive oil and lemon juice with the couscous. Fold tomatoes, zucchini, green onion, and basil into the couscous mixture. Cover bowl with plastic wrap; refrigerate 4 hours to overnight. Stir feta cheese into the couscous mixture; season with salt and pepper.
Combine chicken, potatoes, bell pepper, and onion in a slow cooker. Stir together chicken broth, curry powder, curry paste, cumin, 1 teaspoon salt, and cayenne in a bowl and pour over ingredients in the slow cooker. Mix everything well with a wooden spoon. Close the slow cooker and cook until chicken is tender, 4 to 5 hours on Low or 2 to 3 hours on High. Add coconut milk 15 minutes before the end of the cooking time and continue cooking until heated through. Season with salt and pepper and sprinkle with chopped cilantro to serve.
Rinse chicken with cold water and pat dry with paper towels. Cut into 1x1x1/2 inch pieces. Fill a deep fryer with corn oil, no more than 1/3 full. Heat to medium heat. Place egg and water in a small bowl and mix well. Add the flour, sesame seeds and salt, stirring until a smooth batter is formed. Dip chicken pieces in batter and drain off any excess. Add battered chicken, a few pieces at a time, to the hot oil. Fry about 4 minutes or until golden brown and done (remove chicken from oil to test). Drain on paper towels.