HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Grease one 10-inch tube pan. Sift the flour, baking soda, and salt together. Set mixture aside. In a large bowl, beat the egg whites until soft peaks form. Gradually add 1/2 cup of the sugar, beating until stiff glossy peaks form. Set aside. Beat butter and remaining 1 1/2 cups sugar in a large bowl with an electric mixer until fluffy, 3 to 5 minutes. The mixture should be noticeably lighter in color. Blend in egg yolks, lemon zest, and lemon juice. Add flour mixture alternately with the yogurt, mixing until combined. Gently fold in the egg whites and pour the batter into the prepared pan. Bake in preheated oven until a tester inserted in the center comes out clean, 50 to 60 minutes. Let cake cool in pan for 10 minutes, then turn out onto a rack to finish cooling. Serves 12.
Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch cake pan. Combine butter and sucralose in a mixing bowl; beat with an electric mixer until creamy. Add egg yolks and vanilla extract and mix well. Add in baking powder and salt. Mix almond flour and coconut flour into the creamed butter mixture. Pour in heavy cream and mix until combined. Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
Preheat oven to 350 degrees F (175 degrees C). Cut aluminum foil into 3 6-inch squares (large enough to wrap each garlic head). Place 2 teaspoons of butter in each square of foil and place one garlic head into each square of foil. Fold the packets up, and arrange them in a 9 inch pie pan. Bake for 30 minutes, or until the garlic is soft.
Season beef stew chunks with salt and pepper to taste. Place seasoned beef in a large soup pot. Add 2 tablespoons of oil and saute for 5 minutes on high heat. Remove meat. Add 2 more tablespoons of oil to pot and add onions, carrots and mushrooms. Saute for 5 minutes, stirring often. Add garlic and thyme to pot and saute for 3 more minutes. Add the chicken broth and 3 cups of water to pot. Add the frozen mixed vegetables, potatoes and barley. Season with salt and pepper to taste. Stir all together and bring to a boil. Cover pot, reduce heat to low and simmer for 1 to 1 1/2 hours.
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil and top with a wire rack. Mix brown sugar, chili powder, and cayenne pepper together in a bowl. Dredge both sides of each bacon slice in the brown sugar mixture. Wrap a coated bacon slice around each pretzel rod, leaving a small space at the bottom of pretzel uncovered for easy handling. Arrange wrapped pretzels on the wire rack atop the baking sheet. Bake in the preheated oven until bacon is crisp, 15 to 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). In a small bowl , whisk olive oil with lime juice. Season with cilantro, garlic salt, and peppercorns. Brush the pork tenderloin with three tablespoons of the lime dressing. Wrap in aluminum foil, and place on in a large baking dish. Roast in preheated oven for 30 to 45 minutes, or until a meat thermometer reads 170 degrees. While the tenderloin is cooking, place kale in a steamer. Cook for 20 minutes, or until tender. Slice the pork tenderloin into 1 1/2 inch thick slices. Serve on top of the kale. Whisk the remaining dressing, and drizzle over pork and kale.
Fill a saucepan half full with water and bring to a boil. Add the green beans and fennel slices; cook until just beginning to become tender, about 4 minutes. Pour into a colander to drain and run under cold water to stop the cooking process. Return the empty pan to the stove and set heat to medium. Pour in the olive oil and let it heat for a minute. Return the green beans and fennel to the pan. Season with basil, salt, and pepper; cook and stir until coated and warm. Transfer to a serving dish and toss with feta cheese.
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a large bowl, mix eggs, ricotta, half the mozzarella, half the Parmesan, parsley, salt and pepper until well combined. Stuff cooked shells with ricotta mixture and place in a 9x13 inch baking dish. In a medium bowl, stir together pasta sauce, mushrooms and reserved mozzarella and Parmesan. Pour over stuffed shells. Bake in preheated oven 45 to 60 minutes, until edges are bubbly and shells are slightly set.
Combine kale, balsamic vinaigrette, and soy sauce in a bowl. Cover and marinate in the refrigerator for 1 hour. Bring a large pot of water to a boil. Add yam pieces and cook until soft when pierced with a fork, about 15 minutes. Drain and cool; when yams can be handled, cut into cubes. Warm black beans in a small saucepan over medium heat, 2 to 5 minutes. Remove kale from vinaigrette mixture. Cook and stir kale with olive oil in a skillet over medium heat until dark green, about 2 minutes. Place half the yams on each tortilla and top yams with black beans, kale, and feta cheese. Fold bottoms of tortillas partially over filling and roll to wrap the filling in the tortillas.
Pour the lemon juice over the dried cranberries in a bowl; set aside. Mix the turkey, stuffing, cream cheese, and turkey gravy in a separate bowl until thoroughly combined. Place a wonton wrapper on a work surface; spoon about 1 tablespoon of the filling in the center of the wrapper. Moisten two opposite edges of the wrapper with a finger dipped in water, fold the wrapper in half the long way, and press the edges together with a fork. Sprinkle the wrapper with salt. Repeat with remaining filling and wrappers. Heat the canola oil in a large, deep skillet over medium heat; pan-fry the filled wontons in batches until crisp and golden brown, about 2 minutes per side. Drain the fried wontons on paper towels; allow to cool for about 5 minutes to set the filling. Drain the lemon juice from the dried cranberries. Place cranberries into a food processor; pulse several times until the cranberries are finely chopped. Transfer to a bowl and mix in the onion, lime juice, jalapeno pepper, garlic, and water. Serve with the hot fried wontons.
Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain. Preheat oven to 350 degrees F (175 degrees C). Heat oil in a large skillet over medium heat. Add chicken, 1/4 cup salsa, garlic, salt, and pepper; cook and stir until chicken is browned, 5 to 7 minutes. Stir in cream of chicken soup, pinto beans, corn, and green chile peppers. Stir cooked penne and Cheddar cheese into the skillet until cheese is melted. Transfer to a baking dish; scatter tortilla chips on top. Bake in the preheated oven until top is golden brown, about 20 minutes. Serve with remaining 1/4 cup salsa.
Preheat oven to 400 degrees F (200 degrees C). In a bowl, mix the turkey, milk, bread crumbs, and eggs by hand. Season with salt and pepper. Fold the cheese cubes into the mixture. Transfer to a loaf pan, and top with ketchup. Bake 1 hour in the preheated oven, to an internal temperature of 180 degrees F (85 degrees C).
Preheat oven to 400 degrees F (200 degrees C). Place butter in an 8x8-inch microwave-safe baking dish. Heat butter in microwave until melted, 30 seconds to 1 minute. Whisk flour, sugar, baking powder, and salt together in a bowl; whisk in milk until batter is smooth. Pour batter over butter without stirring. Spoon pie filling evenly over batter. Bake in the preheated oven until cobbler is golden brown, about 30 minutes.
Place the beans in the bottom of one 9x13 inch clear glass dish. In a medium bowl combine the sour cream with the taco seasoning. Spread mixture over the beans. Spread the salsa over the top of the sour cream. Top the sour cream with a layer of lettuce, tomatoes, onions and olives. Sprinkle cheese over the top and serve.
Stir together the beans, artichokes, olives, peppers, cucumber, tomatoes, celery and green onions in a large bowl; set aside. Whisk together the vinegar, Dijon mustard, parsley, thyme, rosemary, garlic powder, paprika, salt, and pepper in a small bowl. Gradually pour in olive oil until well combined. Pour the dressing over the salad, and stir until all ingredients are coated. Refrigerate at least one hour or overnight before serving.
In a large bowl, cream butter and sugar until fluffy. Stir in vanilla. Sift together flour, baking soda, and salt. Stir into the butter mixture. Then stir in the oatmeal, macadamia nuts and coconut. Divide dough into three portions and roll each portion into a log about 2 1/2 inches in diameter. Wrap each log in plastic wrap and put into the refrigerator to chill for 2 hours, or wrap and freeze for up to 2 months. Preheat oven to 325 degrees F (165 degrees C). Grease cookie sheets or line them with parchment paper. If frozen, let dough logs sit out at room temperature for 5 minutes. Slice each log into 1/4 inch rounds and place about 1 inch apart on prepared baking sheets. Bake for 12 to 15 minutes until golden brown.
Brush each side of the kasseri cheese with water. Dredge both sides in flour, making sure the surface is completely covered. Preheat a well seasoned cast iron skillet on medium-high heat until smoking. Pour in olive oil. Carefully place the floured cheese in the hot oil. Cook until cheese begins to ooze and a golden brown crust forms, about 2 minutes. Quickly flip cheese over with a spatula. Fry until bottom is golden brown, about 30 seconds more. Remove skillet from heat and transfer onto a napkin-lined plate. Pour brandy over the cheese. Light the brandy using a fireplace lighter. Now you can exclaim "Opa!" and marvel at the fire. Squeeze some lemon juice on top to extinguish the last few flames and garnish with parsley.
Line a baking sheet with parchment paper. Place a heaping teaspoon of marshmallow cream off center on Snack Factory(R) Pretzel Crisp(R). Place on prepared sheet. Freeze for at least 15 minutes. Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Line a work surface with waxed paper. Dip marshmallow-covered half of pretzels in melted chocolate about halfway up. Place on waxed paper and immediately sprinkle with graham cracker crumbs. Allow chocolate to harden before removing bites from waxed paper, about 5 minutes.
Melt butter in a large heavy pot over medium-high heat; cook and stir onion until softened, about 5 minutes. Stir in mushrooms and continue to cook and stir until mushrooms are soft and liquid has evaporated, about 5 more minutes. Transfer onion and mushrooms to a bowl. Cook and stir beef sirloin cubes in the same skillet over medium heat until the cubes are browned on all sides and liquid has evaporated, about 10 minutes. Pour 2/3 of the beef consomme into the skillet; scrape up and dissolve any brown bits from the bottom of the skillet. Bring mixture to a boil; set remaining consomme aside. Mix in garlic, ketchup, Worcestershire sauce, salt, black pepper, and hot sauce. Reduce heat to low and simmer beef mixture until tender, at least 30 minutes. Simmer longer for more tender beef. Whisk remaining 1/3 can beef consomme with flour in a small bowl until smooth; stir into the beef mixture, return to a boil, and simmer the meat and sauce until thickened, 2 to 3 more minutes. Stir in cooked onion and mushrooms and cook until heated through. Remove from heat, stir in sour cream, and serve.
Process walnuts, dates, coconut, sesame oil, sea salt, and vanilla extract together in a food processor until combined. Roll date mixture into bite-size balls; refrigerate until firm, about 1 hour.
Combine jalapeno, garlic, kosher salt, and 1 teaspoon black pepper in a mortar. Grind into a paste. Pour lime juice, orange juice, and vinegar into a glass bottle or lidded container; add garlic mixture and shake well. Place steak in a shallow bowl and pour marinade over. Cover with plastic wrap and refrigerate until steak absorbs flavors, 4 to 6 hours. Preheat grill for medium heat and lightly oil the grate. Remove steak from the marinade and place on a cutting board. Season with salt and pepper and slice against the grain into thin strips. Grill until slightly charred and light pink in the center, about 5 minutes per side.
Preheat oven to 425 degrees F (220 degrees C). Butter a 9-inch pie dish. Place 1 1/4 cups flour, butter, salt, and 2 tablespoons sour cream in a food processor; pulse until mixture comes together in a large ball. Press dough into prepared pie dish to form a crust. Bake in preheated hoven until golden brown, about 10 minutes. Remove pie crust from oven. Reduce oven heat to 350 degrees F (175 degrees C). Arrange peach slices in pie crust. Lightly beat egg yolks in a large bowl. Add in sugar, 1/3 cup sour cream, and 2 tablespoons flour; stir until well-mixed. Pour egg mixture over peaches. Cover pie with aluminum foil. Bake in preheated oven for 50 minutes; remove foil. Continue baking until peach filling is set, about 15 minutes more.
Preheat oven to 375 degrees F (190 degrees C). (If using a countertop induction oven, preheat to 325 degrees (165 degrees C)). Grease a 9-inch baking dish. Combine cornmeal, baking powder, salt, and Creole seasoning in a bowl. Add eggs and butter; mix until smooth. Fold corn, shrimp, 8 ounces Cheddar cheese, onion, and jalapeno peppers into the batter. Spread in the prepared dish. Bake in the preheated oven until golden brown, about 25 minutes. Sprinkle 2 tablespoons Cheddar cheese on top; continue baking until melted, 2 to 3 minutes. Let stand for 10 minutes before slicing.
Combine scallops, clementines, tomato, red onion, scallions, lemon juice, lime juice, garlic, cilantro, and olive oil in a large bowl. Season with salt. Refrigerate until flavors combine, stirring occasionally, about 2 hours.
In a blender or food processor, combine the lemon juice, orange juice, lime juice, egg, egg white, sugar, honey, and oil and process until well blended. Refrigerate until serving.
Preheat oven to 350 degrees F (175 degrees C). Heat olive oil in a large skillet over medium heat; cook and stir onion, red bell pepper, mushrooms, and garlic in the hot oil until vegetables are tender, about 10 minutes. Mix tomatoes with green chile peppers, black beans, salsa, chili powder, cumin, cayenne pepper, salt, and black pepper into onion mixture; simmer, stirring occasionally, until cooked through, about 5 minutes. Add spinach; cover skillet and simmer until spinach turns bright green, 1 to 2 minutes. Spread squash into an 8x8-inch casserole dish; top with tomato mixture. Sprinkle crackers over tomato mixture. Bake in the preheated oven until crackers are browned, 35 to 40 minutes. Sprinkle casserole with Cheddar cheese.
Place ground beef in a Dutch oven or slow cooker. Cook over medium-high heat until evenly brown. Drain excess fat, and crumble. Add juice cocktail and mixed vegetables. In a Dutch oven, simmer for 30 minutes. In a slow cooker, cook 1 hour on High. Then reduce heat to Low and simmer 6 to 8 hours.
Mix almond butter, honey, and vanilla extract together in a bowl until smooth. Stir oats, coconut, chocolate chips, cocoa nibs, and sea salt into almond butter mixture until well combined; refrigerate for 30 minutes. Roll mixture into balls using your hands.
Whisk brown sugar, soy sauce, garlic, sesame oil, and ground ginger together in a bowl; pour into a gallon-sized sealable plastic bag. Add beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours, flipping the bag several times as the meat marinates. Preheat an outdoor grill for high heat, and lightly oil the grate. Remove beef from the marinade. Discard the remaining marinade. Thread beef, pineapple, green bell pepper, and red bell pepper onto skewers. Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides, and the meat is no longer pink in the center, 10 to 15 minutes.
Whisk flour, 1 egg, salt, and baking powder together in a bowl; Add butter-flavored shortening into flour mixture and combine by hand until mixture resembles coarse crumbs. Stir ice water into the mixture, adding enough so the dough just holds together. Form dough into a ball, wrap in waxed paper, and refrigerate 30 minutes. Preheat oven to 400 degrees F (200 degrees C). Generously flour a large sheet of waxed paper and roll the dough out to an even circle about 11 inches across; fit crust into a 9-inch pie dish. Press edges of dough gently over rim of crust. Bake the crust in the preheated oven until lightly browned, 6 to 7 minutes. Reduce oven heat to 375 degrees F (190 degrees C). Heat butter in a large skillet over medium heat; cook and stir mushrooms, green onions, and red bell pepper in the hot butter until vegetables soften, about 7 minutes; stir in garlic and cook a few minutes more. Season vegetables with salt and black pepper. Whisk cream, eggs, celery salt, and hot sauce together in a bowl until thoroughly combined; stir crabmeat and mushroom mixture into egg mixture. Crumble about 3/4 of the herb cheese spread into the bottom of the crust and pour crabmeat mixture over the cheese spread. Crumble remaining herb cheese spread into crabmeat filling and spread Italian cheese blend over the top. Bake in the oven until crabmeat filling is set and cheese topping is lightly golden brown, 30 to 35 minutes.
Place tomatoes in a large bowl; add equal amounts balsamic vinegar and rice vinegar until tomatoes are covered. Season with basil and ginger; stir. Let sit, stirring every 15, until flavors, combine, about 1 hour. Drain off any excess liquid from the tomatoes, reserving the vinegar mixture. Do not rinse the tomatoes. Combine tomatoes and chayote and serve with vinegar mixture as the dressing.
Heat the oil in a large skillet over medium heat. Add the beef, and cook until browned. Add the mushrooms, bell pepper and onion; cook and stir until starting to become tender, about 5 minutes. In a slow cooker, combine the beef broth, salt, pepper, Worcestershire sauce, red pepper flakes and red wine. Transfer the beef and vegetables to the slow cooker, and stir to blend. Cover, and cook on High for 3 to 4 hours, until beef is extremely tender. Preheat the oven to 425 degrees F (220 degrees C). Drain the liquid from the slow cooker, and save for dipping. Slice the French bread loaf lengthwise like a submarine sandwich. Mix together the horseradish and mustard; spread onto the inside of the loaf. Place slices of provolone cheese on both sides of the loaf, then fill with the beef and vegetables. Close the loaf, and wrap the entire sandwich with aluminum foil. Bake for 10 to 15 minutes in the preheated oven. For crunchier bread, you can bake it without the aluminum foil. Slice into servings, and serve with the juices from the slow cooker for dipping.
Preheat an oven to 350 degrees F (175 degrees C). Grease and flour 2 9x5 inch loaf pans. Mix flour, baking soda, baking powder, and salt in a bowl. Set aside. Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the avocado and lemon juice with the last egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Fold in the lavender and lemon zest; mixing just enough to evenly combine. Pour the batter into prepared pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Cook and stir turkey in a large skillet until completely browned, 7 to 10 minutes; transfer to slow cooker. Stir tomatoes, tomato sauce, pinto beans, kidney beans, black beans, onion, green chilies, chili powder, garlic, oregano, and cumin with the turkey in the slow cooker. Cook on High for 4 hours or on Low for 7 hours.
In large microwaveable bowl, mix cereals, cashews, pistachios, and almonds. In small microwaveable bowl, microwave butter uncovered on High about 30 seconds or until melted. Stir in corn syrup and honey; microwave on High about 10 more seconds. Add salt, cardamom, ginger, and cayenne; stir well. Pour over cereal mixture; stir until evenly coated. Microwave mixture uncovered on High 3 minutes, stirring after each minute. Spread on waxed paper or foil to cool. Store in airtight container.
Preheat an outdoor grill for medium heat, and scrape the grates clean. Spray grates with nonstick cooking spray. In a bowl, mix together the ground beef, ground pork, bread crumbs, onion, egg, Worcestershire sauce, garlic, tarragon, sea salt, and black pepper. Divide the mixture in half, and form 2 loaves, each about 4 inches in diameter and 6 inches long. In a small bowl, mix the barbecue sauce with ketchup until well combined. Place each meatloaf directly on the prepared grill grates, then spread each with about 3 tablespoons of barbecue sauce mixture; grill until the loaves reach an internal temperature of at least 160 degrees F (73 degrees C), about 1 hour.
Preheat oven to 400 degrees F (200 degrees C). Heat the olive oil in a saucepan over medium heat. Stir in the onion, and cook until translucent, about two minutes. Stir in the tomato paste, tomato sauce, stewed tomatoes, Italian seasoning, basil, oregano, mushrooms, and 2 cups of the provolone. Cook until the cheese has melted, stirring occasionally. While the sauce is cooking, place the frozen shells and meatballs in the bottom of a 9x13 inch glass dish. Pour the sauce over the shells, then sprinkle on the remaining 2 cups of provolone. Cover the top of the dish with foil. Bake in the preheated oven until the pasta has cooked through, and the cheese has melted, about 30 minutes.
Place onions and garlic into a large saucepan, add water to cover. Place over high heat and bring to a boil, reduce heat to medium-low, cover, and simmer for 45 minutes. Add the ginger, and continue simmering for 5 more minutes. Puree the onion in a food processor or blender in batches until smooth. Place a large saucepan over medium-high heat, pour in the diced tomatoes, and season with turmeric, cumin, garam masala, curry paste, and red pepper flakes. Bring to a simmer, then pour in the onion puree. Simmer for 45 minutes.
In a large bowl, stir together the cabbage, carrot, pineapple, mayonnaise and salt and let chill for at least an hour before serving.
Heat olive oil in a skillet over medium-high heat. Cook and stir onion with salt in the hot oil until onion is lightly browned, 10 to 15 minutes. Stir crushed red pepper, black pepper, and garlic into onion; cook until garlic is fragrant, about 1 minute. Stir black beans and tomatoes into onion mixture and cook until mixture is heated through, about 5 minutes. Remove from heat. Add spinach and cover to allow spinach to wilt, about 3 minutes. Toss and serve.
In a dry skillet over medium heat, toast the quinoa until it has a nutty aroma. Remove from heat, rinse and drain in a fine mesh strainer. Bring water to a boil in a saucepan, add salt, and slowly add toasted quinoa. Cook until tender and the outer rings appear on the grains, 15 to 20 minutes. Strain through a fine mesh colander. Place in a large bowl to cool. In a small bowl, combine cranberries, lime juice, olive oil, honey, garlic, serrano pepper, mint, cilantro, shallot, and arugula. Stir into the cooled quinoa and add salt and freshly ground pepper to taste. Place 1 cup of baby arugula on each salad plate. Top with quinoa mixture, avocado, and grapefruit.
Preheat oven to 350 degrees F (175 degrees C). Core each apple making a large well in the center and arrange apples on a rimmed baking sheet. Mix oats, brown sugar, and cinnamon together in a bowl; cut in butter until evenly combined. Spoon 1/4 of the oat mixture into each apple. Bake in the preheated oven until apples are tender and filling is bubbling, about 30 minutes.