HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 8x4 inch loaf pan. Sift the flour, baking soda, baking powder, salt, cinnamon, and cloves together in a large bowl. Stir in the oats. Beat the butter, sugar, and vanilla together in a mixing bowl until light and fluffy. Stir in the eggs until well blended. Mix in the applesauce, walnuts, and raisins. Stir in the flour mixture just until moistened. Pour batter into prepared loaf pan. Bake in preheated oven until a knife inserted in middle comes out clean, about 55 minutes. Take care not to overbake. Cool 5 minutes in pan before turning out on a rack to cool completely.
Preheat oven to 325 degrees F (165 degrees C). Press crust into a 9-inch pie plate to form a shell. Mix sugar, butter, flour, eggs, and vanilla extract together in a large bowl until well blended. Fold in chocolate chips and pecans. Pour into the pie shell. Bake pie in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool until center is firm before slicing, about 30 minutes.
Melt butter in a 4-quart saucepan over medium heat. Sprinkle pork chops with salt and pepper on both sides. Place in saucepan. Stir in onion, and garlic. Cook 3 minutes; turn pork chops, and cook 3 more minutes. Stir in basil, tomatoes, mushrooms, milk, and soup. Reduce heat to low, cover, and simmer. After 30 minutes, turn chops, stir contents, and simmer 30 minutes more. To serve, pour sauce over chops and top with a teaspoon of sour cream on each chop.
Place warm water, sugar, honey, vegetable oil, salt, 2 eggs, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough cycle; press Start. After the machine is done, take the dough out, and place it on a very lightly floured board, punch the dough down, and let rest for 5 minutes. Divide the dough in half. Then divide into 3 equal pieces, roll into ropes about 12 to 14 inches, and braid into a loaf. Do the same with the remaining other half. Gently put the loaves on a greased cookie sheet, mist with water, cover loosely with plastic wrap, and let rise for 1 to 1 1/2 hours in a warm, draft free place, until double in size. Preheat oven to 350 degrees F (175 degrees C). In a small bowl, beat together 1 egg and 1 tablespoon water. Brush risen loaves with egg mixture. Bake in preheated oven for about 20 to 25 minutes. If it begins to brown too soon, cover with foil.
Preheat oven to 350 degrees F (175 degrees C). Spread walnuts on a baking sheet. Toast walnuts until fragrant, about 6 minutes. Stir and continue toasting until browned, about 9 minutes more. Place chocolate in a microwave-safe bowl. Heat in the microwave in 20-second intervals, stirring after each interval, until mostly melted, about 2 minutes. Stir in 1/2 cup plus 2 tablespoons butter and maple-flavored extract. Grease an 8x14-inch baking pan. Pour in half of the chocolate mixture. Add marshmallows and half of the walnuts; press into the chocolate using a spatula. Mix peppermint extract into remaining chocolate mixture. Scrape into the baking pan and press in remaining walnuts. Press layers together using a spatula. Cool fudge to room temperature, 1 to 2 hours.
Heat enough oil to just cover the bottom of a large skillet over medium high heat. Dredge the pork chops in flour, add to pan and brown well on both sides. Remove chops and set aside. Add the onion and bell pepper and cook and stir for 5 minutes, or until almost tender. Return pork chops to skillet and pour in the tomato sauce. Allow the sauce to start bubbling and then reduce heat to low. Simmer for 30 minutes and season with garlic powder, salt and pepper to taste.
Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking pan with cooking spray. Cover the bottom of the baking pan with a layer of potato slices; season with salt and pepper. Place squash slices on top of the potatoes; repeat seasoning. Lay tomato slices on top of the squash; repeat seasoning. Continue layering the vegetables in this pattern, seasoning each casserole layer. Scatter onion over the casserole; dot with butter. Bake in the preheated oven until the top is golden brown and the potatoes are soft, about 1 hour.
Beat butter and sugar in a large bowl with electric mixer until blended. Beat in egg and vanilla. On low speed, beat in flour until blended. Shape dough into a brick and cut in thirds. Melt 2 1/2 tablespoons of the mini-chips. Flatten 1 portion dough, scrape melted chocolate over top and carefully knead until blended. Knead in remaining mini-chips. With palms, roll into a 2-foot rope. Flatten to 1/2 inch. Flatten another portion dough. Add 2 drops green food color and knead to blend, sprinkling lightly with flour if necessary. Knead in chopped pistachios. Roll into 2-foot rope, flatten, cut in half (for easier handling) and place end to end on chocolate layer. Repeat with remaining dough, kneading in 1 drop red food coloring, then the cherries. Roll, flatten, cut and place on pistacio layer. Cut into two 1-foot blocks; square off sides as much as possible. Wrap and chill until firm. Preheat oven to 375 degrees F (190 degrees C). Cut blocks of chilled dough crosswise in 1/4-inch-thick slices. Place 1 inch apart on ungreased cookie sheets. Bake 8 minutes or until puffed. Remove to wire rack to cool.
Place a metal steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Cover, bring the water to a boil, and add the yam cubes. Cover, and steam until very tender, about 30 minutes. Place the steamed yam cubes into a bowl, and mash them with the sugar and vegetable oil until very smooth. Clean the steamer insert, and line with parchment paper. Place the mashed yam pudding into the steamer over a saucepan of water as before; bring to a boil, cover, and steam for 30 minutes. Serve hot.
Once dough has been made, cut, and dough has risen (see How to Make Cronuts, Part I), continue on to fry and glaze your homemade cronuts. Heat vegetable oil in a deep fryer or a deep saucepan over medium heat to 350 degrees F (175 degrees C). Carefully lift a cronut and gently drop into oil. Fry 2 at a time until golden brown, 1 1/2 to 2 minutes per side. Cronuts will puff up as they cook. Drain on racks over paper towels; let cool. Whisk confectioners' sugar, milk, and vanilla extract in a shallow bowl until glaze is smooth and slightly runny. Pick up a fried cronut and gently dip the top in glaze; return to rack and let stand until glaze has set, about 15 minutes. Alternate version: For higher-rising cronuts, roll out finished dough (see Part I) into an 8x12 inch rectangle. Fold dough in thirds and roll out into a rectangle about 3/4 inch thick. Cut out 6 cronuts and holes, using a 3-inch round cutter and a 1-inch small hole cutter. Line baking sheet with waxed paper and dust paper lightly with flour. Place cronuts and holes onto prepared baking sheet and let rise in a draft-free place until doubled, about 1 hour. Carefully pick up and gently drop cronuts, 2 at a time, into the preheated oil. Fry 1 1/2 to 2 minutes per side. The extra fold and making the dough thicker will result in taller cronuts than before. Let fried cronuts drain on racks. Dip tops of cronuts in glaze as described above, and let cool on racks to let glaze set up.
In a resealable plastic bag, mix the soy sauce, fish sauce, hot pepper sauce, garlic, and ginger. Place the chicken in the bag, seal, and marinate at least 2 hours in the refrigerator. In a medium saucepan, bring the jasmine rice and 2 cups water to a boil. Reduce heat, cover, and simmer 20 minutes. Heat the sesame oil in a large skillet over medium heat. Stir in the brown sugar until dissolved. Stir in the onion, and cook about 5 minutes, until tender. Reserving the marinade mixture, place the chicken into the skillet, and cook about 10 minutes, until browned. Stir the reserved marinade and 3/4 cup water into the skillet, and bring to a boil. Continue to cook and stir 10 minutes, or until the chicken is no longer pink and juices run clear. Thoroughly blend in the peanut butter. Serve over the jasmine rice with a sprinkling of cashews.
Preheat oven to 350 degrees F (175 degrees C). Mix pumpkin, heavy cream, and eggs together in a large bowl. Add 1 cup white sugar, brown sugar, 1 tablespoon flour, cinnamon, 1/2 teaspoon salt, ginger, cloves, and nutmeg; mix well. Pour 1/2 cup melted butter into a 9x13-inch baking pan. Mix 1 cup flour, milk, 3/4 cup white sugar, baking powder, vanilla extract, and 1/2 teaspoon salt in a bowl until just combined. Pour over melted butter in the pan. Spoon pumpkin filling evenly on top. Dot with 1 tablespoon butter; sprinkle 2 tablespoons sugar on top. Bake in the preheated oven until golden brown, about 1 hour.
Combine zucchini, spring onions, and dill in a large bowl. Stir in salt. Add egg; stir until well-combined. Stir in flour and garlic until batter comes together. Heat oil in a large skillet over medium-high heat. Drop tablespoonfuls of batter into hot oil. Fry until browned and cooked through, about 3 minutes per side.
Put quartered figs into a bowl and pour in enough water to cover them completely. Cover bowl and place in refrigerator to soak for 12 hours. After 12 hours, pour figs and soaking water into a medium saucepan. Simmer over low heat for 2 1/2 hours, adding more water as necessary to prevent figs from becoming dry. Preheat oven to 350 degrees F (175 degrees C). To Make Fig Filling: In a small bowl, combine 2 beaten eggs, 2 tablespoons sugar, and salt. Blend together. Gradually pour hot fig mixture into beaten eggs, whisking constantly. Return filling mixture to saucepan. Cook over low heat, stirring constantly, until mixture thickens. Pour fig filling into baked pie shell. To Make Meringue: In a medium mixing bowl, beat 3 egg whites until foamy. Continue to beat while adding 1/4 cup sugar one tablespoon at a time, until whites form stiff peaks. Spread over fig filling, sealing completely to edge of crust. Place in preheated oven and bake 10 to 12 minutes, until meringue is browned.
Melt butter in a Dutch oven over medium heat. Stir leeks into the butter and season with salt and black pepper; cook and stir until the leeks are tender, 4 to 5 minutes. Stir flour into the leek mixture until dissolved completely and the mixture begins to thicken; add half-and-half, potatoes, and clam juice. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer for 10 minutes. Stir shrimp and corn into the potato mixture; continue cooking until the potatoes are completely tender, about 10 minutes more. Remove pot from heat, add lemon juice and chives, and stir.
Combine water, ham hock, and pork shank in a large pot. Bring to a boil, reduce heat, and simmer until meat is cooked through, about 2 hours. Drain and set meat aside to cool to room temperature, about 20 minutes. Remove meat from pork shank, chop into bite-sized pieces, and place in a bowl. Remove skin and meat from ham hock, chop into very small pieces, and add to the bowl, omitting skin if you prefer. Heat bacon drippings in a large skillet or Dutch oven over medium-high heat until hot, but not smoking. Add 1/4 of the cabbage to the hot skillet and saute until slightly wilted, about 3 minutes. Add 1/4 of the meat mixture. Add another 1/4 of the cabbage, cooking until slightly wilted, about 3 minutes, followed by another 1/4 of the meat mixture. Repeat until all cabbage and meat have been added. Season with salt and pepper. If mixture sticks to the skillet, add 1 to 2 tablespoons chicken broth. Slowly add remaining chicken broth to the cabbage-meat mixture in the skillet, give it a good stir, and reduce heat to medium-low. Simmer until cabbage is tender, 30 to 45 minutes.
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rotini, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Stir together the mayonnaise, blue cheese dressing, buffalo wing sauce, salt and pepper in a large bowl. Add the chicken, bell peppers, red onion, and cooked pasta and toss to coat with the dressing. Cover and chill at least 1 hour in the refrigerator before serving.
Puree the mango in a blender until smooth. Add the orange and lime juices; blend until smooth. Add the club soda and ice cubes. Pulse the blender until the ice cubes are crushed and ingredients are blended.
Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper. Arrange butternut squash slices in a single layer on each baking sheet. Drizzle 1 tablespoon of olive oil over each layer; season each with 1 teaspoon Italian seasoning, salt, and pepper. Bake in the preheated oven until squash is soft but still firm to the bite, about 15 minutes. Heat a large skillet over medium heat; cook and stir beef and garlic until browned, about 5 minutes. Drain grease. Mix in remaining 1 teaspoon Italian seasoning, pasta sauce, brown sugar, basil, and 1 1/2 teaspoon salt. Simmer, stirring occasionally, until flavors combine, about 10 minutes. Mix remaining 1 teaspoon salt, ricotta cheese, eggs, 1/2 cup Parmesan cheese, and parsley together in a bowl. Layer 1/3 of the squash slices in the bottom of a 9x13-inch baking dish. Cover squash with 1/2 of the ricotta mixture, 1/2 of the mozzarella cheese and 1/3 of the beef mixture. Repeat layers, ending with remaining squash slices and sauce. Sprinkle 2 tablespoons Parmesan cheese on top. Bake in the preheated oven until cheeses are melted and sauce is bubbly, about 30 minutes. Let stand for 10 minutes before serving.
In a medium bowl, blend the vinegar, orange juice, pineapple juice, olive oil, pepper, garlic powder, green onion, hot pepper sauce, and thyme. Place meat or fish in a shall glass dish or bowl, pierce with a fork on top a few times, and pour 1/2 of the marinade over it. Turn over and repeat. Marinate for at least 1 hour, up to 24 hours for the most flavor.
Place garlic cloves in a medium bowl, first cutting the large cloves in half. Mix in the red bell pepper. In a large saucepan over medium high heat, place the distilled white vinegar and white sugar. Wrap ground dry mustard and celery seed in a spice bag, and place in the liquid mixture. Bring to a boil. Boil 5 minutes. Stir in garlic and pepper. Continue boiling 5 minutes. Remove from heat and discard spice bag. Place garlic and peppers in sterile containers to within 1 inch of the top. Fill with remaining liquid to within 1/4 inch from the top. Seal and store in the refrigerator approximately three weeks before serving.
Preheat oven to 350 degrees F (175 degrees C). Arrange tomato slices in a single layer on a baking sheet. In a small bowl, mix together mayonnaise, parmesan, Dijon mustard, and brown mustard. Season with oregano, and salt and pepper to taste. Use a spoon to top each tomato slice with a small amount of the mayonnaise mixture. Sprinkle with mozzarella , and then top with parsley. Bake in preheated oven for approximately 15 minutes, or until golden brown. Serve immediately.
Preheat oven to 325 degrees F (165 degrees C). In a large bowl, mix the peppers, sugar, butter, vanilla, and eggs. Beat until smooth. In a separate bowl, sift together the flour, baking soda, and salt. Stir into the pepper mixture just until combined. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake 10 minutes in the preheated oven, or until golden brown. Cool on wire racks.
Heat olive oil in a pressure cooker over medium heat. Stir in red bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add garlic and cook until golden. Dissolve tomato paste in 1 cup water and pour it into the pressure cooker. Place chicken thighs and drumsticks in the pan so the pieces are evenly spaced. Add enough water so that the chicken is nearly covered. Seal the pressure cooker and bring up to pressure over high heat. Reduce the heat to low, maintaining full pressure; cook for 15 minutes. Turn off the heat and allow the pressure to drop naturally, about 20 minutes. Season chicken with salt to taste.
Heat 1 teaspoon canola oil in a skillet over medium heat; cook and stir apples, 1 tablespoon sugar, and cinnamon in the hot oil until apples are slightly softened, 5 to 10 minutes. Remove skillet from heat. Whisk milk, butter, egg, bourbon, and vanilla extract together in a bowl. Sift all-purpose flour, oat flour, 1 tablespoon sugar, baking powder, and salt together in a separate bowl. Stir flour mixture into milk mixture until batter is well mixed; fold in apples and bacon. Heat remaining 1 teaspoon canola oil in a skillet over medium heat; drop batter, about 1/2 cup per pancake, onto the griddle, and cook until bubbles form and the edges are dry, 3 to 5 minutes. Flip pancake and cook until browned on the other side, 3 to 5 more minutes. Repeat with remaining batter.
Coat a 9 x 13 inch pan with spray oil or margarine. In a large saucepan, melt the butter or margarine over low heat. Add the vanilla. Melt the marshmallows into the margarine, stirring. Add the cereal when the marshmallows have melted; stir until cereal is coated. Quickly pour into the prepared pan. Use a sheet of waxed paper to press the mixture down flat and evenly into the pan. Let set for 2 to 3 hours. Cut into squares.
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Arrange the pepper pieces on the broiler rack so they don't touch each other, and broil until the skin is mostly charred and the peppers are softened, 8 to 10 minutes. Place the peppers into a resealable plastic zipper bag and allow to cool; strip off skin once cooled. Coarsely chop the peppers. Place the chopped peppers, onions, celery, garlic, chicken stock, and bay leaves into a large saucepan over medium heat, and bring to a boil. Cover, reduce heat to medium-low, and simmer until the onions are and celery are tender, about 15 minutes. Stir in 2 28-ounce cans of diced tomatoes, and remove from heat. Remove and discard bay leaves. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Return the blended soup to the saucepan, and stir in the 14.5 ounce can of diced tomatoes and the Parmesan cheese. Bring the soup to a simmer over medium-low heat, whisking constantly to melt the cheese. Season to taste with salt and pepper. Bring a pot of water to a boil, and stir in the tortellini. Boil the tortellini over medium-low heat until tender, about 5 minutes; drain in a colander set in the sink, rinse with water, and stir into the soup.
In a cup or small bowl, mix together the unpopped popcorn and oil. Pour the coated corn into a brown paper lunch sack, and sprinkle in the salt. Fold the top of the bag over twice to seal in the ingredients. Cook in the microwave at full power for 2 1/2 to 3 minutes, or until you hear pauses of about 2 seconds between pops. Carefully open the bag to avoid steam, and pour into a serving bowl.
Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with paper muffin liners. In a large bowl, sift together flour, baking powder, salt and sugar. In a separate bowl, combine egg, orange zest, orange juice, milk and vegetable oil. Stir egg mixture into flour mixture just until moistened; fold in raisins. Spoon batter into prepared muffin cups. Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into center of a muffin comes out clean.
Place processed cheese into a slow cooker and set to Low. Stir occasionally until melted. Meanwhile, cook sausage in a large skillet over medium-high heat until evenly browned. Stir frequently and break into small crumbles. Drain the grease, and stir into the cheese in the slow cooker. Mix in the cheese soup and green chilies. Keep warm in the slow cooker, and serve with tortilla chips.
Preheat oven to 325 degrees F (165 degrees C). Melt chocolate and margarine together in a saucepan over low heat. Remove from heat and cool to room temperature. Beat half of the sugar and egg yolks together in a large bowl with an electric mixer until light and fluffy. Stir in chocolate mixture until just combined. Beat egg whites in a separate bowl with an electric mixer until foamy. Gradually add remaining sugar, continuing to beat until stiff peaks form. Spoon 1/3 of the chocolate mixture onto beaten egg whites using a rubber spatula. Gently run spatula around the edges of the mixture lifting the bottom up and over the center, repeating until well incorporated. Add remaining chocolate mixture, folding just until batter is smooth. Pour 3/4 of the batter into a 9-inch square pan. Bake in the preheated oven until edges are puffed and surface is firm, about 25 minutes. Set pan on a wire rack and allow cake to cool to room temperature, about 30 minutes. Spread remaining batter over cake. Refrigerate until completely chilled, at least 30 minutes more.
Preheat oven to 350 degrees F (175 degrees C). Line two 9-inch round cake pans with parchment paper. Grease and flour the parchment paper. Combine flour, cocoa powder, salt, baking soda, baking powder, and cinnamon in a bowl. Beat sugar and shortening together in a large bowl with an electric mixer. Mix in eggs and vanilla extract until smooth. Mix in buttermilk and water. Add flour mixture slowly, beating on low speed until batter is smooth and creamy, about 3 minutes. Pour batter into the prepared pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Place pans on a wire rack to cool, about 10 minutes. Invert cakes carefully onto serving plates. Combine caramels, milk, and butter in a saucepan over low heat; cook, stirring frequently, until caramels are melted, 5 to 10 minutes. Remove from heat and cool for 3 minutes. Sprinkle 1/2 of the pecan pieces and chocolate chips over 1 cake layer, leaving a 1/4-inch border. Pour 1/4 of the caramel on top. Place second cake layer on top. Sprinkle remaining pecans and chocolate chips over the cake. Pour remaining caramel on top, allowing some to drizzle down the sides.
Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain beef and place in a large, heavy saucepan with condensed cheese soup, refried beans, picante sauce, jalapeno peppers and processed cheese food. Cook on high until boiling, then reduce heat to low. Stirring constantly, cook until mixture is melted and bubbly.
In a small mixing bowl, stir together mayonnaise, mustard, and relish. Mix well until it becomes a nice pastel color. In a separate bowl, stir together pineapple and Cajun pepper. Place shredded lettuce into a large bowl. Pour pineapple mixture on top of the lettuce. Place bay leaves as a garnish around the edge of the bowl. Drizzle dressing lightly over the salad.
Bring the heavy cream, water, brown rice, and salt to a boil in a pot; reduce heat to low, cover, and simmer until the liquid is completely absorbed, about 80 minutes. Fold the raisins into the mixture and continue cooking until the raisins plump, about 10 minutes more. Whisk the egg yolks, sugar, and cinnamon together in a bowl; slowly pour into the pot with the rice while stirring. Cook and stir until the mixture thickens, about 6 minutes. Remove from heat and stir in the butter and vanilla extract.