HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Beat white sugar, softened butter, and eggs together in a bowl until creamy. Whisk 2 cups flour and baking powder together in another bowl. And flour mixture to butter mixture and stir until just combined. Press mixture into the bottom of the prepared baking dish. Arrange plums on top of butter mixture in the baking dish. Stir brown sugar, 2 cups flour, and 1/2 cup cold butter together in a bowl until mixture resembles coarse crumbs. Spread crumble mixture over plums in the baking dish. Bake in the preheated oven until cake is set and plums are soft, about 1 hour 30 minutes. Cool for 1 hour before slicing.
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. In a medium bowl, cream together the butter and sugar until smooth. Beat in the eggs, one at a time. Stir in the cornstarch, cream of tartar and baking powder until well blended. Roll the dough into 1 inch balls and place them 1 inch apart onto the prepared cookie sheets. Bake for 10 to 12 minutes in the preheated oven, or until light brown. Remove to wire racks to cool.
Preheat the oven to 325 degrees F (165 degrees C). Trim excess fat off the ham and score in a diamond pattern with a sharp knife, making shallow cuts about 1 inch apart. Place in a roasting pan. Roast for 30 minutes in the preheated oven. In a small bowl, mix together the maple syrup, red wine vinegar, Dijon mustard and mustard powder. When the 30 minutes are up, brush 1/3 of the glaze over the ham. Bake 20 minutes, and repeat twice with remaining glaze. Let the ham stand for 10 to 15 minutes before carving.
Combine the cream, butter, and sugar. Next, add well-beaten eggs, then milk, vanilla flavoring, flour and baking powder. Roll thin, make trefoil cutouts, sprinkle sugar crystals on top, and bake at 350 degrees F for about 8 minutes, or until just golden brown.
Bring chicken stock and water to a boil in a large pot. Add linguine and serrano pepper; cook until linguine is tender yet firm to the bite, about 10 minutes. Stir napa cabbage, kielbasa sausage, onion, and mushrooms into the pot. Simmer, stirring occasionally, until onion softens and kielbasa is heated through, 8 to 10 minutes. Season soup with salt and white pepper. Serve garnished with cilantro.
Place the shark steaks in a shallow dish and pour milk over them to cover. Let stand for 2 hours, or refrigerate overnight. Prepare a grill for medium-high heat. Remove the shark steaks from the pan and pat dry. Discard leftover milk. Season the steaks with lemon juice, sea salt and pepper. Grill the steaks until meat is firm, about 15 minutes, turning once. Fish should appear white all the way through.
Mix quinoa, mustard, egg, garlic, and black pepper together in a bowl; add enough chickpea flour to hold mixture together to form 2 patties. Heat oil in a skillet over medium heat; cook patties in the hot oil until browned and cooked through, about 4 minutes per side. Add a Swiss cheese slice to each patty and warm until cheese melts, 2 to 3 minutes.
Line a 7-inch baking pan with parchment paper. Combine hemp seeds and almonds in a food processor and blend. Add dates, coconut oil, tahini, cacao powder, maple syrup, cinnamon, and salt. Blend until mixture comes together. Spread and press mixture into the prepared pan. Place in the refrigerator. Place flaked coconut in the food processor and blend until a butter forms, about 10 minutes. Scrape sides down occasionally. Melt coconut oil in a saucepan. Stir in the coconut butter, maple syrup, tahini, vanilla extract, and lemon juice. Spread on top of the hemp mixture. Return to the refrigerator and chill at least 30 minutes. Cut into squares to serve. Store in the refrigerator.
In a large saucepan combine frankfurters, corn, tomato paste, chili powder, cayenne, onion powder, salt, pepper, water and cheese. Cook over medium heat until frankfurters plump and cheese is melted.
Preheat oven to 350 degrees F (175 degrees C). Place the sweet potato on a baking sheet and bake until tender, about 30 minutes. Heat olive oil in a skillet over medium heat. Cook and stir onion, red bell pepper, and chili pepper until very tender, about 15 minutes. Stir vegetarian ground beef into the skillet and cook until heated through, about 5 minutes. Slice cooked sweet potato in half lengthwise and top with the skillet mixture. Place yogurt on top and season with salt and black pepper.
Melt butter in a saucepan over medium heat. Cook and stir garlic in melted butter until just browned, about 5 minutes. Pour chicken broth into the saucepan; add quinoa and stir. Bring the mixture to a boil, reduce heat to low, cover, and simmer until liquid is absorbed, about 15 minutes. Remove saucepan from heat and rest mixture 5 minutes before fluffing with a fork.
Preheat the oven to 375 degrees F. Generously coat a 3-inch doughnut pan with cooking spray; set aside. In a medium bowl, stir together the flour, brown sugar, cocoa powder, granulated sugar, baking soda, baking powder, and salt. Make a well in the center of the mixture. In a small bowl, combine the egg, milk, and melted butter. Add all at once to flour mixture; stir just until smooth. Stir in mini baking chips. Spoon the batter into a large resealable plastic bag; snip off one corner of the bag. Pipe the batter into the prepared pan, filling the rings about three-fourths full. Bake for 10 to 12 minutes or until the tops spring back when lightly touched. Cool in the pan on a wire rack for 2 to 3 minutes. Invert doughnuts onto a wire rack. Cool the pan, wipe it out, and coat the bottom with nonstick cooking spray. Repeat filling the pan and baking with remaining batter. Cool doughnuts completely. Chocolate Glaze: In a medium saucepan, combine chopped chocolate and 3 tablespoons butter. Cook and stir over medium-low heat until melted. Remove from heat. Stir in powdered sugar, corn syrup, and vanilla. Stir in enough hot water to make a thick glaze of drizzling consistency. Place a sheet of waxed paper under the wire rack. Generously spoon the glaze over the doughnuts, allowing the excess to drip off. Sprinkle with flaked sea salt. Let stand until glaze is set.
Place potatoes in bowl of water. Set aside. Soak green garlic in a bowl of water to remove dirt or sand. Drain and set aside. Heat olive oil in a skillet over medium heat; cook and stir minced prosciutto until it begins to sizzle, about 2 minutes. Add green garlic and continue to cook, stirring frequently. Do not let the garlic brown. Season with salt, black pepper, and cayenne pepper; cook and stir for 1 to 2 more minutes. Mix chicken broth into green garlic mixture and bring to a simmer. Reduce heat to low, cover and cook for 30 minutes. Remove potatoes from the bowl of water and add them to the garlic and broth mixture. Cook until potatoes are tender and easily smashed against the side of the pot, about another 30 minutes. Add broth as needed. Transfer potato chunks and some green garlic chunks to a blender with about 1/2 cup cooking liquid. Puree until smooth, adding more cooking liquid as needed. Stir blended potato mixture back into the pot; stir in heavy cream. Cook over medium-high heat until cream is warmed through, about 5 minutes. Season with salt and black pepper to taste. Garnish with fresh chopped chives.
Combine rice and 1 cup water in a small saucepan. Bring to a boil, then reduce heat, cover and simmer 20 minutes, until rice is tender. Coat a large saucepan with cooking spray and place over medium heat. Cook chicken, bell pepper, onion, chili powder and garlic powder 5 minutes, stirring often. Pour in broth and corn. Stir in 1 cup cooked rice. Bring to a boil, then reduce heat and simmer 10 minutes, until chicken is no longer pink. Serve with lime wedges.
Wash the carrots and trim the tops off, then juice using a juice machine. Pour the carrot juice over the ice cream to serve.
Combine milk, caramel sauce, and brown sugar in a saucepan over medium heat and bring to a simmer. Froth mixture using a stick blender. Pour hot milk mixture into a mug, holding back the foam with the back of a spoon. Add coffee and pour foam on top.
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Pour in 1 teaspoon of olive oil. Once the water is boiling, stir in the penne, 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 11 minutes. Drain well in a colander set in the sink. Heat 1/4 cup of olive oil, the white pepper, dill, and 1/4 teaspoon of salt in a skillet over medium-low heat until the oil is shimmering. Gently lay the salmon fillet into the oil, and sprinkle with 1 pinch of salt. Arrange the cut asparagus and bits of minced garlic around the salmon in the skillet. Squeeze the lemon slices over the salmon and asparagus, and place the squeezed slices into the skillet. Cover and cook for 8 minutes. Flip the salmon, and cook until the salmon is no longer translucent in the center, about 8 more minutes. Remove the salmon, asparagus, garlic, and lemon slices from the skillet to a warmed plate, leaving the juices in the skillet. Whisk in the cream and enough Parmesan cheese to thicken the sauce. Let the cheese melt, and season to taste with salt. To serve, divide the cooked penne pasta, salmon, and asparagus between two plates, with the pasta to the side of the salmon. Spoon the cream sauce over the pasta, and serve.
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cool potatoes, then peel and dice. Cover and refrigerate overnight. Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water. Peel and chop eggs. Cover and refrigerate overnight. Combine potatoes, eggs, and green onions in a large bowl or roasting pan. Stir mayonnaise, mustard, salt, and black pepper in a bowl; pour mixture over potatoes and gently toss to combine. Refrigerate until ready to serve.
Mix olive oil, garlic, onion powder, black pepper, and sea salt together in a bowl. Place chicken breasts in a shallow dish and pour marinade on top. Refrigerate at least 4 hours. Heat balsamic vinegar in a small saucepan to a slow boil. Allow to boil for 15 minutes, watching carefully to prevent burning. Cook until vinegar has reduced to half the original volume. Allow balsamic reduction to cool completely. Preheat the oven to 400 degrees F (200 degrees C). Place 1/4 cup basil leaves, 2 ounces mozzarella cheese, and 1/2 a tomato on each piece of chicken. Roll chicken up and secure with toothpicks. Heat olive oil in an oven-safe skillet over medium heat. Add stuffed chicken breasts to skillet and sear on all sides, 3 to 4 minutes per side. Transfer skillet to the oven and bake until chicken is no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Allow stuffed chicken breasts to rest 5 minutes. Drizzle with balsamic reduction before serving.
Drain chestnuts and place them in a bowl. Cover chestnuts with teriyaki sauce and marinate in the refrigerator for 2 hours or more. Preheat oven to 350 degrees F (175 degrees C). Remove water chestnuts from refrigerator and drain well. Cut bacon strips in half so that strips are about 3 inches long. Wrap each chestnut with bacon and secure bacon closed with a toothpick. Arrange all wrapped chestnuts on a baking sheet. Place in oven until bacon is crispy. Remove from oven and enjoy.
Heat 1 tablespoon of the oil in a Dutch oven over medium-low heat. Add the onion and garlic and cook, stirring occasionally, until the onion is soft but not browned, about 5 minutes. Crumble in the saffron; add the fennel seeds and the red pepper flakes. Cook for 1 minute. Add the Classico sauce, seafood stock and 1/4 teaspoon of the salt. Bring to a boil; reduce the heat to low and simmer until the onion is tender, about 20 minutes. Place the fish in a bowl and sprinkle with the remaining 1/4 teaspoon salt and the rosemary, thyme, and marjoram. Add the shrimp and the remaining tablespoon oil. Toss gently to coat. Place the fish and shrimp into the tomato base mixture. Cook over medium-low heat until the shrimp is opaque throughout and the fish begins to flake apart, about 5 minutes.
Mix flour, milk, egg, butter, sugar, baking powder, and salt together. Heat a lightly oiled griddle over low heat. Scoop 1/4 cup batter onto the griddle and cook until top and edges are dry, 3 to 4 minutes. Flip and cook until lightly browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Drain kimchi thoroughly through a sieve and reserve the juice. Chop kimchi finely. Combine egg, 3 tablespoons kimchi juice, water, brown sugar, salt, and sesame oil in a large bowl. Whisk together. Add green onions and kimchi. Stir in flour just until combined. Heat oil in a skillet over medium-high heat. Add a few spoonfuls of pancake batter; any size pancake will do. Cook until edges are lightly browned, about 3 minutes. Flip and cook until crispy, 2 to 3 minutes more. Transfer pancake to a serving plate and repeat with remaining batter. Sprinkle bonito flakes on top.
Preheat oven to 300 degrees F (150 degrees C). Toast sesame seeds on pan, stirring occasionally, until lightly golden (about 10 minutes). Set aside. Increase oven temperature to 350 degrees F (175 degrees C). Grease cookie sheets. In large mixing bowl, combine flour, baking powder, salt, brown sugar and white sugar. Melt butter over low heat and add to mixture. Separate two of the eggs and add egg yolks. Add the other two eggs and mix well. Mix in toasted sesame oil (optional) and vanilla. Stir until well blended. Add 1 1/2 cups of sesame seeds and mix with electric mixer at medium speed for 10 minutes. Let dough sit for 10 minutes. Place remaining sesame seeds in shallow pan. Drop level tablespoonful sized pieces of dough into pan. Gently roll in sesame seeds while forming 2-inch long log shape. Taper the ends and place on cookie sheet about 1-inch apart. Bake until golden, 11 to 13 minutes. Let cool on wire racks.
Roast peppers: rub oil on peppers and put them under the broiler until blackened, turn to get all sides. Put into paper bag and seal. Let rest for 15 minutes, then peel will come right off and core and seeds will fall out. Chop peppers. Reserve one chopped pepper; set aside. Heat olive oil over moderate heat. Add onion and garlic and cook until soft but not brown, about 5 minutes. Stir in tomato, bell peppers (except reserved), thyme, paprika, and sugar. Cook over medium-low heat until all the tomato juices have evaporated, about 25 minutes. Stir in chicken stock, salt and pepper, cayenne pepper, and hot sauce (if using). Bring to boiling, lower heat, and simmer, partially covered, for 25 minutes or until vegetables are tender. Strain soup, reserving broth. Place solids in food processor or blender, and process until fairly smooth. Add puree back into broth. Melt butter and stir in the flour, cook for 1 minute. Stirring slowly, add the broth/vegetable mixture. Add reserved chopped pepper and bring to boiling. Lower heat and simmer 10 minutes. Ladle into bowls and add 1 tablespoon of sour cream to each bowl. For a lighter soup, this is also delicious without the sour cream.
Preheat oven to 400 degrees F (200 degrees C). Place all ingredients in 9 inch pie pan. Stir together with fork. Pat mixture into bottom and up the sides of the pan. Poke holes in bottom and side of crust. Bake for 15 minutes in the preheated oven, or until light brown. Use as directed in favorite pie recipe.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan. Beat cake mix, peanut butter, eggs, and 2 2/3 tablespoons softened butter together in a large bowl until you have a smooth batter. Spread about 2/3 of the batter into the prepared baking dish; press remainder into small balls and set aside. Stir frosting, sweetened condensed milk, chocolate chips, and 2 teaspoons softened butter together in a bowl until smooth; spread atop the layer of batter in the baking dish. Lightly flatten balls of batter with your fingers and spread atop the frosting mixture. Bake in preheated oven until golden brown, 20 to 25 minutes. Cool completely before cutting into 24 squares to serve.
Pour coffee into ice cube tray. Freeze until solid, or overnight. In a blender, combine coffee ice cubes, milk, chocolate syrup and sugar. Blend until smooth. Pour into glasses and serve.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with butter. Whisk banana flour, white sugar, brown sugar, baking soda, xanthan gum, and salt together in a large bowl. Combine 2 cups grated carrots, oil, buttermilk, eggs, and vanilla extract in a blender; pulse until well blended. Pour blended carrot mixture over banana flour mixture; mix to form a smooth batter. Fold in remaining 1 cup grated carrots and pecans. Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Cool for 30 minutes. Run a knife around the sides to loosen; lift off ring.
Preheat oven to 450 degrees F (230 degrees C). Wash chicken well and pat dry. Mix oregano with salt and pepper to taste. Rub well over all of the chicken pieces. Put chicken in a greased 9x13 inch baking dish. Whisk the oil with the lemon juice and drizzle half over the chicken. Bake in preheated oven for 15 minutes. Turn the chicken pieces and drizzle with the remaining oil/lemon mixture. Bake for another 15 to 20 minutes. Serve warm, cold or at room temperature!
Preheat an oven to 400 degrees F (200 degrees C). Place the potatoes into a mixing bowl, and drizzle with olive oil. Sprinkle with kosher salt, black pepper, Parmesan cheese, and thyme leaves. Toss to evenly coat, and transfer to a 9x13-inch baking dish. Bake in the preheated oven until the potatoes are golden brown on the edges and tender when pierced with a fork, about 1 hour. Serve hot or at room temperature.
Preheat the oven to 400 degrees F (200 degrees C). Sift together the flour, cinnamon, cloves and baking powder, set aside. In a medium bowl, cream together the sugar and butter. Stir in the milk, oil, lemon juice and 2 tablespoons lemon zest. Gradually stir in the sifted ingredients until well blended. Fold in the chocolate chips. Drop by rounded spoonfuls onto cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. To make the glaze: In a small bowl, stir together the confectioners' sugar, 2 tablespoons lemon zest and water until smooth. Spread onto cooled cookies.
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 and cool under cold running water. Peel. Place the eggs and pickles into a food processor; pulse until roughly chopped. Transfer to a medium bowl and stir in tuna and celery. Season with salt and pepper, and stir in the pickle juice until thoroughly blended.
Place graham crackers into a resealable plastic bag and crush into crumbs using a rolling pin. Pour into a bowl and add enough melted butter so crumbs stick together. Press mixture firmly into your serving dish to form the crust. Place in the freezer until firm, about 20 minutes. Preheat oven to 325 degrees F (165 degrees C). Remove crust from freezer. Whisk condensed milk, egg yolks, lemon juice, and lemon zest together in a bowl; pour over crust. Bake in the preheated oven until just set, 10 to 15 minutes. Remove pie from oven. Keep oven on. Beat egg whites in a glass, metal, or ceramic bowl until medium peaks form. Add sugar gradually, continuing to beat until stiff peaks form. Whisk in salt and cream of tartar gently. Spread meringue over pie. Use a fork to create peaks in the meringue. Increase oven temperature to 375 degrees F (190 degrees C). Return pie to the oven and bake until meringue topping is golden brown, about 15 minutes. Turn off oven and leave the pie inside to cool, about 30 minutes.
Melt 1/4 cup of butter in a large skillet over medium heat. Saute green onions in butter until tender. Remove from pan, and set aside. In the same skillet, melt 1/2 cup of butter, and saute the crawfish for 5 minutes; set aside. In a large pot over medium heat, combine potato soup, mushroom soup, corn, and cream cheese. Mix well, and bring to a slow boil. Stir in half-and-half, sauteed green onions, and crawfish. Season with cayenne pepper. Bring to a low boil, and simmer 5 minutes to blend flavors.
Preheat oven to 375 degrees F (190 degrees C). Rub salt, pepper, and paprika into the skin of the duck. Place in a roasting pan. Roast duck in preheated oven for 1 hour. Spoon 1/4 cup melted butter over bird, and continue cooking for 45 more minutes. Spoon remaining 1/4 cup melted butter over duck, and cook for 15 more minutes, or until golden brown.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets. In a large bowl, stir together cake mix, instant pudding, and rolled oats. Add oil, sour cream, water, and vanilla; mix until smooth and well blended. Stir in chocolate chips. Roll dough into 1 1/2 inch balls, and place 2 inches apart on the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and mash. In a medium bowl, mix shredded Yukon Gold potatoes, mashed potatoes and onion. Add in eggs, matzo meal and salt; mix well. Feel consistency of the dough; mixture should hold together without being sticky. If it sticks to your hands, add more matzo meal until dough is no longer sticky. In a large skillet over medium heat, warm enough oil or butter or margarine to cover 1/4 inch of the skillet. When hot, drop mixture by heaping tablespoon to oil; flatten with a spatula and cook on both sides until golden brown. Serve.
Preheat an oven to 275 degrees F (135 degrees C). Season the beef brisket with garlic salt and meat tenderizer, and place in a 9x13-inch baking dish. Mix the beef gravy, Italian salad dressing, mushrooms, and onion soup mix in a bowl. Pour mixture over the beef brisket. Cover tightly with aluminum foil. Bake in the preheated oven until very tender, 4 to 5 hours.
Preheat the oven to 450 degrees F (230 degrees C). Place 10 slices bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy and evenly browned, 7 to 10 minutes. Drain bacon slices on paper towels and crumble. Heat butter and olive oil in a same skillet over medium heat. Stir in mushrooms and onion. Add 1/4 teaspoon salt and pepper. Cook, stirring occasionally, until mushrooms and onions are slightly brown and tender, about 8 minutes. Sprinkle mushroom-onion mixture, crumbled bacon, Swiss cheese, Gruyere cheese, and green onions into the pie crust. Whisk eggs slightly in a bowl; beat in cream, 3/4 teaspoon salt, garlic powder, sugar, nutmeg, and cayenne pepper. Pour egg mixture carefully into the pie crust. Thread a toothpick through 1 end of 1 of the remaining bacon slices; roll the bacon around the toothpick to form a rose shape. Repeat with the remaining bacon slices. Arrange bacon roses on top of the quiche. Bake in the preheated oven for 15 minutes. Reduce oven temperature to 300 degrees F (150 degrees C). Continue baking until a knife inserted in the middle comes out clean, about 30 minutes more. Cover with aluminum foil if top is getting too brown. Let quiche rest for 10 minutes before cutting.