HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 375 degrees F (190 degrees C). Grease 16 muffin cups, or line with paper muffin liners. Beat butter and sugar in a large bowl until light and fluffy, about 3 minutes. Stir in eggs until well mixed. Add vegetable oil, stir to combine. Whisk sour cream, milk, and lemon zest into butter mixture until smooth. Whisk flour, baking powder, baking soda, and salt in a small bowl. Stir half the flour mixture into the butter mixture until combined. Add remaining half of flour mixture and blueberries into the batter, folding together until just combined. Spoon batter into prepared muffin cups. Place muffin cups on center rack of the preheated oven and bake until tops are golden and a toothpick inserted into the center of a muffin comes out clean, about 30 minutes.
Preheat the oven to 350 degrees. Coat the bottom of a 9x13 inch baking dish generously with olive oil. Arrange potato slices in a layer on the bottom of the baking dish. Season with a little salt and pepper. Place a layer of onions over the potatoes, then a layer of roasted peppers, seasoning each layer with salt and pepper as desired. Place salmon fillets over the vegetables in the dish, and season with lemon juice, salt and pepper. Place whole mushrooms over the fillets, and drizzle them with sesame oil. Bake for 45 minutes in the preheated oven. Fish should flake easily with a fork, and potatoes should be tender.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan. In a large bowl, mix together the flour and sugar. Make a well in the center and pour in the milk, oil, eggs, 2 tablespoons peanut butter and vanilla. Mix well and pour into prepared pan. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. To make the frosting: In a large bowl, combine 1 cup peanut butter and confectioners' sugar. Beat in vanilla, then milk to desired consistency. Spread on cake.
Cut zucchini into noodle-shaped strands using a spiralizing tool. Place "zoodles" in a large bowl and top with cucumber, tomatoes, olives, red onion, and feta cheese. Whisk olive oil, lemon juice, oregano, salt, and pepper together in a bowl until dressing is smooth; pour over "zoodle" mixture and toss to coat. Marinate salad in refrigerator for 10 to 15 minutes.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Break each piece in half. Heat oil in a skillet over medium heat. Whisk milk, egg, and nutmeg together in a shallow bowl. Dip each bread slice in the egg mixture. Cook dipped bread slices in the hot oil until French toast is lightly browned, 2 to 3 minute per side. Transfer French toast to a work surface and turn heat under skillet to medium-low. Spread cranberry sauce over 1 French toast piece and top with turkey, provolone cheese, and bacon. Spread mustard on the other French toast piece and top with ham; lay on top of bacon layer, ham-side down, creating a sandwich. Cook sandwich in the skillet until cheese is melted and sandwich is heated through, 3 to 4 minutes per side.
Place the flour, egg and squash into the container of a food processor. Pulse until mixed into a doughy ball. You may need to add a little extra flour. Divide into two equal parts. Use in your favorite pie recipe.
In a food processor, combine the shallots, vinegar, lemon juice, maple syrup, olive oil, salt and pepper and blend until smooth. Set aside. Line a small baking sheet with Reynolds Wrap(R) Aluminum Foil. Set aside. In a non-stick pan over medium heat, combine the hazelnuts, sugar and cayenne. Stir with a silicone spatula until the sugar has melted and sticks to the nuts, about 5 minutes; turn down the heat to prevent burning if needed. Spread the sticky nuts out on the foil-lined sheet to cool. When the nuts are cool enough to handle, break them up by hand. Stem the kale and chop well. Using a mandoline, shred the Brussels sprouts, discarding the tough ends. Combine both in a large salad bowl. Add the hazelnuts, quinoa, pomegranate seeds, green onions and cheese. Dress to your liking and serve immediately.
Place sugar in a shallow dish; dip rim of chilled glass into sugar so rim is coated. Scoop ice into a shaker. Pour gin and lime juice over the ice, and shake well. Pour drink into prepared glass.
Heat olive oil in a small saucepan over medium heat. Cook shallot in hot oil until golden brown, about 5 minutes. Pour wine into saucepan; cook, stirring regularly, until reduced in volume by half, 3 to 4 minutes. Stir beef broth with the wine. Reduce heat to medium-low and cook at a simmer until slightly reduced, about 5 minutes. Stir butter and Italian seasoning into the sauce; cook until butter is completely melted, 2 to 3 minutes. Season with salt.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray. Combine yellow cake mix, water, eggs, and vegetable oil in a large bowl; beat with an electric mixer until smooth, about 2 minutes. Fold in 1/2 cup shredded coconut. Pour into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 23 to 28 minutes. Mix cream of coconut and white rum together in a bowl. Poke holes in the hot cake with the end of a wooden spoon; pour cream of coconut mixture evenly over the cake. Chill cake, 8 hours to overnight. Mix remaining shredded coconut, crushed pineapple, and whipped topping together in a bowl. Spread evenly over the chilled cake. Chill for 1 hour before serving.
Line a colander with 6 thin layers of cheesecloth set over a bowl, letting the edges of the cheesecloth hang over the sides. Pour in the yogurt and gather the cheesecloth at the top. Tie the bundle together at the top with kitchen twine and hang the yogurt partially inside a large bowl or large measuring cup set in the refrigerator to drain for 24 hours. Check liquid level in container and pour off if it gets too high. Unwrap the cheesecloth and place cream cheese into a mixing bowl, sprinkle with salt, and mix until smooth and thoroughly combined. Line a 4 1/2-ounce ramekin or a small bowl with 4 thin layers of clean cheesecloth. Spoon the salted cream cheese into the ramekin, avoiding creating air pockets. Smooth top of the cream cheese and place a small circle of plastic on top, cut out of a plastic bag. The plastic should just fit inside the ramekin. Fold the cheesecloth over the top and cut off excess cheesecloth. Place another piece of plastic wrap over the ramekin. Cut out a small cardboard circle, just barely smaller than the inside of the ramekin, and place the cardboard circle on top of the plastic wrap. Place a small heavy object (such as a can of food) onto the cardboard. Refrigerate to press and age the cream cheese for 2 days. Carefully unwrap all the layers of plastic and cheesecloth to reveal the pressed cheese. Transfer to a serving plate with the flat side down to show the cheesecloth marks. Refrigerate leftovers.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. Place yogurt, strawberries, milk, bananas and orange juice in blender or food processor; puree until smooth. Mix in sugar, nutmeg and vanilla. In a medium bowl sift together flour, baking powder and baking soda. Stir flour mixture to the smoothie mixture until batter is smooth. Pour into prepared pan. Bake in preheated oven for 1 hour, or until a toothpick inserted into center of loaf comes out clean.
Preheat oven to 425 degrees F (220 degrees C). In a small bowl, mix together 3 tablespoons flour and brown sugar. Sprinkle mixture into bottom of pastry-lined pie pan. Arrange peach halves, cut side up, on top of mixture. In a medium bowl, whisk together evaporated milk and egg. Pour mixture over peaches. In a medium bowl, mix together white sugar, 2 tablespoons flour, cinnamon, and nutmeg. Sprinkle mixture over top of peaches. Bake in preheated oven for 30 minutes, until a knife inserted 1 inch from edge comes out clean.
Grease and flour a 9x13 inch pan. Line the bottom of pan with parchment paper. Prepare the cake mix according to directions on package. After baking, let cool completely. While cake is cooling, prepare the filling. To Make The Filling: In a small saucepan over medium low heat, combine flour and milk. Cook, stirring constantly, until mixture thickens and boils. Remove from heat and cool completely. In a small bowl, beat flour and milk mixture until fluffy. Add sugar and salt and beat well. Add shortening and beat well. Add butter and beat well. Add vanilla and incorporate thoroughly. Total mixing time should be 8 to 10 minutes, beating very well with each addition. This creates a light and fluffy filling. Remove cake from pan and split lengthwise. Spread filling over layer and replace top layer. Cover with plastic wrap and refrigerate overnight. Let cake stand at least one day to develop flavor.
Mix flour, sugar, salt, and baking powder together in a large bowl. Mix yogurt, egg, water, and vanilla extract together in a small bowl. Pour yogurt mixture into flour mixture; mix until well incorporated. Add additional water by the tablespoon if needed to reach the right consistency. Heat oil in a griddle or skillet over medium heat. Use approximately 1/4 cup of batter per pancake. Cook until golden brown, 2 to 3 minutes per side.
Combine water and beef strips in a stockpot; bring to a boil. Reduce to medium-high heat and simmer, skimming off any foam from the top. Add onion and garlic; simmer stock until flavors combine, 15 to 20 minutes. Rinse rice cake slices in cold water and drain well. Stir rice cakes and soy sauce into the stock; bring to a gentle boil until rice cake slices start to float, 8 to 10 minutes. Season with salt and pepper. Stir eggs and green onions into the stock. Ladle into bowls.
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Stir pasta and cheese mixture from the macaroni and cheese package into the beef. Add tomatoes, milk, peas, and corn to the beef mixture; stir. Bring the mixture to a boil, reduce heat to medium-low, place a cover on the skillet and cook at a simmer until the noodles are tender, about 12 minutes. Season the dish with seasoned salt. Stir about half of the Cheddar cheese into dish to melt. Top with remaining cheese.
In a large pot over medium heat, combine the oil and the onion. Saute for 5 minutes, or until onion is tender. Add the paprika, ketchup, water, soup mix, salt and pepper and stir well. Cut the linguica and chourico into 3 inch pieces and add to the soup. In a food processor or blender, puree the beans in small batches and add to the pot. Reduce heat to low and simmer for 2 to 3 hours. Add the potatoes and simmer for another hour. Break the spaghetti into 3 to 4 inch pieces, add to the pot and simmer for another 15 minutes, or until spaghetti is tender.
In a bowl, mix the broth, sherry, soy sauce, cider vinegar, cornstarch, sugar, dry mustard, and salt. Heat the oil in a skillet over medium heat. Mix the asparagus into the skillet, coating with the oil. Cook and stir 5 minutes, until tender but firm. Pour the broth mixture over the asparagus, and continue cooking 5 minutes, until thickened and heated through.
Mix the cumin, coriander, herbes de Provence, black pepper, cinnamon, and cayenne pepper together in a small bowl. Place the chicken and garlic in a bowl; sprinkle about 2/3 of the spice mixture over the chicken and toss to coat. Transfer the chicken to a resealable plastic bag. Pour in the pomegranate juice. Seal and refrigerate at least 12 hours. Remove the chicken from the bag, reserving the marinade. Preheat oven to 400 degrees F (200 degrees C). Pat chicken dry with a paper towel. Season with the remaining spice mixture and salt. Coat with olive oil, then arrange the chicken in a large baking dish in one layer. Bake the drumsticks until no longer pink at the bone and the juices run clear, 45 to 50 minutes. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C). While the chicken is baking, bring the reserved marinade to a boil in a saucepan over high heat. Reduce heat to medium-low, and continue simmering until reduced by 2/3. Stir often. Pour over chicken before serving.
Melt together corn syrup and white sugar over low heat. When mixture bubbles, remove from heat and add peanut butter, butter or margarine, and crispy rice cereal. Grease cookie sheet and put wax paper (also greased) on cookie sheet. Spread cereal mixture on wax paper. To Make Filling: Mix together 1/3 cup butter or margarine, milk and confectioners' sugar. Stir in cocoa and mix well. Spread filling on cereal mixture and roll up as for jelly roll. Slice when cool. Store in refrigerator.
Preheat oven to 425 degrees F (220 degrees C). Place chicken in a 9x13 inch baking dish; sprinkle with onion, garlic, seasoning, soy sauce and sweetener. Place foil over pan and bake for one hour at 425 degrees F (220 degrees C). It's ready to serve!
In large bowl stir together Simply Potatoes, Better'n Eggs, flour, green onion, pepper, salt, and baking powder. Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium heat. Cook 4 latkes at a time: spread 1/4 cup potato mixture for each latke into 3 1/2-inch circles in skillet. Cook 4 to 5 minutes, turning once. Repeat with remaining potato mixture and add oil to skillet as needed. Season with salt and pepper if desired.
Line a baking sheet with waxed paper. Beat together the cream cheese, confectioners' sugar, and vanilla extract in a bowl until smooth. Spoon the mixture into a piping bag fitted with a large round tip. With a sharp paring knife, cut a cone shape out of the top of each strawberry to leave a small hollow. Pipe about 1 tablespoon of the cream cheese filling into each strawberry, making sure that the filling overflows a bit out of the top of the strawberry. Place the graham cracker crumbs into a shallow bowl. Dip the filled side of the strawberry into the graham cracker crumbs, coating the exposed filling with crumbs. Melt the chocolate and canola oil in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each interval, until warm and smooth, 1 to 3 minutes (depending on your microwave). Dip the unfilled ends of the strawberries into the melted chocolate and place on the prepared baking sheet; refrigerate until set.
Combine white wine, vinegar, shallot, tarragon, and black pepper together in a saucepan; bring to a boil. Reduce heat and simmer until mixture is reduced to about 1/4 cup, 5 to 10 minutes. Whisk egg yolks, hot water, salt, and hot sauce together in a bowl until very well mixed, about 2 minutes. Pour white wine mixture into the top of a double boiler over simmering water. Whisk egg yolk mixture into wine mixture until well mixed. Pour butter into mixture and whisk until sauce is smooth and thickened, about 5 minutes.
Stir together the balsamic vinegar, orange juice, lemon juice, and lime juice in a large bowl. Gently fold in the mango and strawberries until blended. Allow the mixture to rest at least 20 minutes before serving.
Process oats in a blender or food processor until the consistency of flour. Combine ground oats, cinnamon, baking powder, and salt in a bowl. Whisk eggs, honey, almond milk, 1 tablespoon coconut oil, and vanilla extract together in a separate bowl. Stir oat mixture into egg mixture until batter is well mixed; fold in blueberries. Heat 1 teaspoon coconut oil on a griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Place pork roast in a slow cooker, rub with salt, and pour root beer, liquid smoke, and garlic over the top. Cook on Low for 8 to 10 hours. Remove pork to a bowl. Strain liquid through a fine-mesh strainer; discard liquid or save for another use (see Editor's Note). Add garlic cloves back to to pork. Shred pork using two forks. Serve with your favorite BBQ sauce.
In a large skillet, heat the BBQ sauce, water, cherry tomatoes, and chicken until they come to a simmer. Tear open the Barilla Ready Pasta pouch and add pasta to the skillet. Heat for approximately one minute or until the pasta is warmed through. Remove the skillet from the heat, garnish with cheese, and serve.
Drain pineapple; reserve 1 tablespoon juice. Chop 2 pineapple slices; set aside for rice. Mix together reserved juice, garlic powder, thyme, nutmeg, allspice, salt and cinnamon in small bowl, until blended. Arrange chicken on foil-lined sheet pan. Season with salt and pepper. Rub each breast half with spice mixture over and under the skin. Place two pineapple slices on each breast. Bake at 350 degrees F 30 to 40 minutes, or until internal temperature of chicken reaches 165 degrees F and is no longer pink in center (Note: if using chicken legs, time will need to be increased 15 to 25 minutes). Cook olive oil, red onion and red pepper over medium-high heat in medium saucepan about 5 minutes or until onions are tender. Add rice and chopped pineapple to sauce pan, cook 3 minutes more. Add chicken broth, heat to boiling. Reduce heat to simmer and cook for 15 minutes or until all liquid is absorbed. Add chopped basil; let stand 5 minutes before serving. Arrange rice and chicken on 4 plates for service. Garnish with additional chopped basil, if desired.
In a 4 quart saucepan, combine water and pasta. Cook over medium high heat until mixture comes to a full boil, 4 to 6 minutes. Continue cooking, stirring occasionally, until pasta is tender, 8 to 10 minutes. Stir in frozen vegetables, cover, and reduce heat to medium low. Cook until vegetables are tender crisp, 2 to 4 minutes. Do not overcook. Drain. Stir in beans, butter or margarine, tarragon, and thyme. Continue cooking until heated through. Season to taste with salt and pepper.
In a medium skillet, saute chicken breasts over medium high heat for about 10 minutes, or until browned. If the chicken sticks at all, you can add a little of the broth. When chicken is browned, remove from skillet and cut into 1 inch cubes. Sprinkle with garlic powder. In the same skillet heat the broth, basil, pepper and vegetables. Bring to a boil. Stir in the uncooked noodles and return the chicken to the skillet. Reduce heat to low. Cover skillet and simmer all together, stirring occasionally, for 10 minutes or until chicken meat is no longer pink and noodles are soft. Serve.
Season the chicken pieces with salt and black pepper. Place the flour in a shallow bowl. Press each chicken piece into the flour and tap off excess. Heat the olive oil in a large Dutch oven over medium heat until almost smoking hot. Pan-fry the chicken until golden brown on both sides, about 3 minutes per side. Work in batches so as to not overcrowd the pan. Set the browned chicken aside. Stir the onion, green bell pepper, and garlic into the Dutch oven; cook, stirring occasionally, until tender, about 5 minutes. Stir in the mushroom; cook until they release their juice, 5 to 8 more minutes. Mix in oregano, tomatoes, tomato paste, white wine, and chicken stock; bring to a boil. Return the chicken pieces to the sauce, cover the pan, reduce heat to medium-low, and simmer until the chicken is no longer pink inside and the juices run clear, 30 to 40 minutes. Stir in capers and sprinkle with basil to serve.
Mix corn, Cheddar-Monterey Jack cheese blend, sour cream, mayonnaise, cream cheese, green chiles, green onion, and jalapeno pepper together in a bowl.
Trim artichoke stems flat so the artichokes can stand upright and rinse artichokes thoroughly in running water. Hold artichokes upside down over a work surface and smash the artichokes lightly to open the leaves. Spread 1/4 of the garlic into the spaces between leaves of each artichoke. Season artichokes with salt, black pepper, and 1 tablespoon grated Romano cheese per artichoke, opening the leaves and letting the seasonings and cheese into the leaves. Push torn leaves of parsley into the spaces between the leaves to hold the seasonings in. Set the artichokes upright in a saucepan and pour peanut oil over the artichokes, letting the oil seep into the crevices between leaves. Gently pour water into the saucepan, taking care not to let the water splash on the artichokes and wash off the oil. Cover pan. Bring to a boil, reduce heat to low, and simmer gently until the outer leaves of the artichoke are easy to strip off but are not mushy or falling apart, about 1 hour. Test for salt and season with more if desired; simmer 5 to 10 more minutes to let the salt dissolve.
Melt the butter in a saucepan over medium heat and stir in the rice. Cook the rice until it turns translucent, and begins to toast, about 3 minutes. Stir in 1/3 of the hot milk until it has been absorbed by the rice, about 5 minutes. Pour in half of the remaining milk, and stir until absorbed before stirring in the remaining milk. Stirring in the milk should take 15 to 25 minutes total, and the rice should be mostly soft with just a little firmness in the center. Add the chocolate and 2 tablespoons of sugar, and stir 5 minutes more. Meanwhile, bring the water, 2 tablespoons of sugar, and cinnamon stick to a simmer in a saucepan over medium-high heat. Add the pears, return to a simmer, then reduce the heat to medium, and continue simmering uncovered until the pears are tender, about 10 minutes. Spoon the risotto into serving bowls and place pears on top.
Preheat oven to 350 degrees F (175 degrees C). Place muffin cups in muffin tin, or grease with a little butter. Mix sugar, oil, and egg until creamy and light yellow in a bowl. Add bananas and walnuts. Add flour, baking soda, and salt. Stir until completely smooth. Spoon the batter into the muffin tin. Bake for 30 to 40 minutes, until toothpick poked in center muffin comes out clean.
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or a silicone baking mat. Whisk together 1 3/4 cup flour, 1/4 cup sugar, baking powder, baking soda, and salt in a large bowl until combined. Mix butter into flour mixture using a pastry cutter until the mixture resembles coarse crumbs. Make a well in the center of the flour-butter mixture. Stir in pumpkin puree, buttermilk, and pine nuts until just combined. Sprinkle a work surface with 2 tablespoons flour. Turn out dough onto the floured work surface. Shape into a rectangle about 1 inch thick. Fold the rectangle in thirds, sprinkle with more flour as needed, and flatten to about 1 inch thick. Repeat 2 more times. Cut final rectangle into 6 equally-sized squares. Cut each square into triangles and transfer the scones to the prepared baking sheet. Whisk egg and milk together in a small bowl. Lightly brush the top of each scone with egg wash. Sprinkle 1 teaspoon sugar over scones. Bake in the preheated oven until golden brown, 15 to 20 minutes. Transfer to a wire rack to cool completely.
Place cubed pork in a medium bowl, and season with 1 teaspoon salt, 1/4 teaspoon sugar, and 1 teaspoon soy sauce. Mix in the egg white and green onions. Cover, and place in the refrigerator at least 1 hour. Heat 1 quart oil to 365 degrees F (185 degrees C) in a large, heavy saucepan or deep fryer. Coat the pork with 1/2 cup cornstarch, and fry in the heated oil about 10 minutes, until evenly browned. Drain on paper towels. Heat 1 tablespoon oil in a wok over medium heat. Stir in the celery, green bell pepper, and onion, and cook until tender. Season with salt and sugar. Remove from heat, and set aside. In a large saucepan, mix 1 cup water, 1/4 teaspoon salt, 3/4 cup sugar, apple cider vinegar, ketchup, and 1/2 teaspoon soy sauce. Bring to a boil, and stir in the cooked pork, celery mixture, and the pineapple chunks with juice. Return to boil, and mix in 2 tablespoons cornstarch and 1/4 cup water to thicken. Cook until well blended.