HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat an oven to 300 degrees F (150 degrees C). Line the bottom of a 10-inch cake pan with parchment paper. Beat the sugar and butter with an electric mixer 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. In a separate bowl, combine the almond meal, cornmeal, baking powder, salt, and lemon zest. Gently fold it into the butter mixture, stirring just until combined. Pour the batter into the prepared pan and bake in the preheated oven until the cake is golden and a toothpick inserted into the center comes out clean, 90 to 120 minutes. While the cake is baking, combine the lemon juice and superfine sugar in a saucepan. Bring to a boil over medium-high heat and boil until the sugar has dissolved and the liquid is reduced by half. Remove from heat. Remove the cake from the oven and use a skewer or toothpick to prick holes in the cake. Pour the lemon syrup over the surface. Allow the cake to cool in the pan completely before serving.
Combine milk, ice cream, banana, and cinnamon in a blender; blend on low speed until consistency of a thick milkshake. Pour milkshake into a cup and top with whipped cream and drizzled caramel.
Beat banana, pumpkin puree, flour, eggs, honey, vanilla extract, cinnamon, and nutmeg together in a bowl until smooth. Heat a lightly oiled griddle over medium heat. Drop batter by small spoonfuls onto the griddle to form 1 1/2-inch to 3-inch pancakes and cook until bubbles form and the edges are dry, 1 to 3 minutes. Flip and cook until browned on the other side, 1 to 2 minutes. Repeat with remaining batter.
Combine the yogurt, bananas, strawberries, wheat germ, and honey in a blender; blend until smooth, about 1 minute.
Follow the recipe for Creamy Macaroni and Cheese. Heat a 10-inch skillet over medium-high heat. Cook sausage, breaking it up as it fries, until it loses its raw color, 3 to 4 minutes. Add onion and pepper slices, and saute until soft, about 5 minutes. Add basil, then stir mixture into macaroni. Serve hot.
Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets. In a large bowl, cream together the lard and sugar. Beat in the eggs one at a time, then stir in the buttermilk. The mixture will be very runny at this point. Combine the flour, baking soda, nutmeg and salt; stir into the buttermilk mixture by hand using a wooden spoon. Try not to over mix the dough or the cookies will be dense. Drop by spoonfuls onto the prepared cookie sheets. For cut out cookies, the dough should be refrigerated for a couple of hours. Roll out to 1/2 inch thickness and flour your cookie cutter between each cut. 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.
Place shrimp in a bowl (You may either coarsely chop the shrimp, or leave them whole, depending on your preference.) Add lemon, covering shrimp completely. Cover, and refrigerate for 30 minutes, or until opaque and slightly firm. Add tomatoes, onions, cucumber, radishes, and garlic; toss to combine. Gradually add cilantro and jalapenos to desired taste (jalapeno will grow stronger while marinating). Stir in tomato and clam juices to desired consistency. Cover, and refrigerate for 1 hour. Serve chilled with tortilla chips.
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. In a large bowl, cream together the butter, shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and lemon extracts. Beat in the flour alternately with the lemon-lime soda, mixing just until incorporated. Pour batter into prepared pan. Bake in the preheated oven for 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool on a cake rack for 30 minutes before removing from the pan.
Line a baking sheet with aluminum foil and place a rack on top. Arrange bacon on the rack and place in a cold oven. Heat oven to 350 degrees F (175 degrees C). Cook bacon while oven heats until slightly cooked but not crisp, 5 to 10 minutes. Blot excess grease with paper towels. Grease 16 muffin cups or line with paper liners. Unroll cinnamon roll dough into a flat sheet on a work surface. Cut strips in half widthwise. Place a piece of bacon on each dough strip and roll dough to enclose the bacon. Place rolls in the prepared muffin cups. Bake in the preheated oven until rolls are golden brown, 13 to 17 minutes. Cool slightly. Top cinnamon roll bites with icing from package.
Cream butter or margarine and sugar together in a large bowl. Add vanilla, and then eggs to the mixture. In another bowl, mix together flour, soda, baking powder, and salt. Sour the milk by adding the lemon juice or vinegar. Add flour mixture alternately with soured milk to the creamed mixture. Mix cocoa and hot water together, and beat into batter. Bake 30 to 35 minutes at 350 degrees F (175 degrees C). Cool, and frost with desired frosting.
Remove membrane from back of ribs or score with a sharp knife. Place ribs in a shallow dish and season with salt and pepper. Puree onion in a blender or food processor. Add kochujang, vinegar, garlic, sesame oil, soy sauce, and minced ginger; puree into a sauce. Rub 1/3 generously over ribs, reserving the rest of the sauce. Cover ribs with plastic wrap and refrigerate 5 hours to overnight. Preheat the oven to 325 degrees F (165 degrees C). Scatter sliced ginger root over the bottom of a roasting pan. Place ribs meat-side down on top of ginger slices and pour lager over ribs. Cover with a lid or aluminum foil. Bake in the preheated oven until meat is loosened from the ribs but not yet falling off the bone, 2 to 2 1/2 hours. Let cool, 5 to 10 minutes. Preheat an outdoor grill to 400 degrees F (200 degrees C) and lightly oil the grate. Place ribs on the grill and cook until browned, about 6 minutes per side. Coat with 1/2 the reserved sauce during the last 2 minutes of cooking each side. Garnish with white and black sesame seeds.
Preheat oven to 375 degrees F (190 degrees C). Heat olive oil in a skillet over medium-high heat; saute scallops until golden brown and cooked through, 2 to 3 minutes per side. Remove skillet from heat. 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; roughly crumble. 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. Mix Cheddar cheese soup, Cheddar cheese, milk, and garlic salt together in a bowl. Add scallops, bacon, and pasta; mix well. Pour pasta mixture into a 2 1/2-quart baking dish. Stir bread crumbs and butter together in a bowl; sprinkle over pasta mixture. Bake in the preheated oven until bubbling and topping is lightly browned, 25 to 30 minutes; season with salt and pepper.
Cream sugar and shortening, add eggs one at a time. In a separate bowl mix milk, baking soda, and anise oil. Add to cream mixture. Mix well. Gradually add the flour, mixing well. Preheat oven to 350 degrees F (180 degrees C). Refrigerate long enough to clean up mess. Leave dough in refrigerator. Take small amounts to roll out, 1/8 inch thick. Cut out in any desired shapes. Bake 10 to 12 minutes until edges begin to brown. Allow to cool, and frost with Easy Creamy Icing.
Preheat the oven to 425 degrees F (220 degrees C). Put sweet potatoes on a baking sheet, drizzle with 1 tablespoon olive oil, and season with salt and black pepper. Stir to coat and spread evenly on the baking sheet. Bake in the preheated oven until tender but still firm inside, 15 to 20 minutes. Meanwhile, heat remaining olive oil in a skillet over medium heat. Add chickpeas, onion, and Cajun seasoning. Cook until onion is very soft and chickpeas are slightly crunchy, about 8 minutes. Add vegan butter, Brussels sprouts, and bell peppers. Stir and add garlic powder, salt, and black pepper. Remove sweet potatoes from the oven and add to skillet with chickpeas. Cover skillet and cook, stirring occasionally, 6 minutes. Remove from heat and let sit, covered, about 5 minutes.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Combine water and flax seeds in a small bowl. Let stand, 5 to 10 minutes. Pour water and flax seeds into a blender. Add agave, unsweetened chocolate, and vanilla extract; blend on high speed until combined. Mix rye flour, cacao nibs, cacao powder, brown rice flour, walnuts, lecithin, baking powder, and salt together in a large bowl. Pour in water mixture; mix well until dough is combined. Drop spoonfuls of dough 2 inches apart on the lined baking sheet. Bake in the preheated oven until edges are set, 10 to 12 minutes.
First, make the sourdough starter. Crumble the yeast into a large bowl. Whisk in 1 quart of warm water and 2 tablespoons of sugar until dissolved. The water should be just slightly warmer than body temperature. Gradually whisk in 4 cups of flour, continuing to mix until all lumps are gone. Cover with a dish towel, and let sit for 24 hours at room temperature. After 24 hours, stir well, cover, and let stand another 24 hours. It will be a thin, light-colored sourdough which is then ready to use. In a large bowl, stir together the rye flour, 4 cups of all-purpose flour, salt and sugar. Mix in the sourdough starter using a wooden spoon, then stir in 2 cups of warm water. I transfer the dough to a heavy duty stand mixer to mix the first couple of minutes, then it can't handle the heavy dough and I start using my hands by turning the dough out onto a floured surface. A clean countertop works best. Knead the dough, adding a few tablespoons of water at a time if it is too stiff. Fold the dough over, pull it apart, whatever you can do to get it kneaded up good. Total kneading time should be 15 to 20 minutes to get a smooth dough. Place the dough in a large bowl, cover, and let rise until doubled, 1 to 2 hours. When the dough has risen, scrape it out of the bowl and back onto a floured surface. Knead for about 5 minutes. This is important to activate the gluten. Shape into 1 or 2 long loaves. Place on baking sheets, and let rise for about 1 hour, or until your finger leaves an impression when you poke the bread gently. Preheat the oven to 425 degrees F (220 degrees C). Bake the bread for about 45 minutes for 2 loaves, 1 1/2 hours if you made one big loaf. Don't worry if the crust is dark. The bread will be delicious and so will the crust. Cool completely before cutting. I always freeze half.
Prepare the pudding using 1 cup of milk; blend together with whipped topping. Add the apples, candy bars and grapes. Mix together and refrigerate until chilled.
Set up a water bath and immersion circulator according to manufacturer's instructions. Bring water to 143 degrees F (62 degrees C). Place chicken, oil, herbes de Provence, garlic paste, salt, and lemon zest in a bowl. Mix until coated. Place in the vacuum bag in a single layer; seal. Submerge bagged chicken in the water bath and cook for 3 hours. Cool chicken in the sealed bag under cold running water.
Bring 1 cup plus 2 tablespoons water to a boil in a small saucepan. Stir in couscous gradually until evenly moistened. Remove from heat; fluff with a fork. Pour couscous into a salad bowl. Let cool, 5 to 10 minutes. Fold in chickpeas, red bell pepper, and green onions. Whisk lime juice, honey, olive oil, coriander, cumin, salt, and pepper together in a small bowl to make dressing. Drizzle dressing over couscous mixture; stir gently until blended. Arrange nectarine over salad.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Melt butter with sesame oil in a skillet over medium heat. Season butter mixture with garlic powder, salt, and pepper. Cook and stir shrimp, cashews, and green chile peppers in the butter mixture until everything is hot and coated in butter, about 5 minutes. Arrange tortilla halves into a baking dish. Top each tortilla half with half the avocado slices. Spoon about half the shrimp mixture atop each portion of avocado, drizzling any remaining melted butter from the skillet over the mixture. Top each with about half the pepperjack cheese and Cheddar cheese. Cook under the preheated broiler until the cheese is bubbling and the edges of the tortilla browning, about 5 minutes.
Preheat oven to 350 degrees F (175 degrees C). In a large bowl combine the soup, chicken, cooked vegetables, cooked rice and water. Mix well and spread mixture in a 9x13 inch baking dish. Sprinkle crushed cracker crumbs on top and bake in the preheated oven for about 15 to 20 minutes. Let cool 10 minutes and serve.
Preheat the oven to 300 degrees F (150 degrees C). In a medium bowl, mix together the ricotta cheese, cream cheese, flour, salt, vanilla, lemon zest and eggs. In a separate bowl, whisk together the egg whites and sugar. Pour into the cheese mixture, and mix until well blended. Roll into balls about the size of a golf ball, and place in a glass baking dish. Bake for 45 minutes in the preheated oven, or until golden brown on top.
Place ingredients into the pan of the bread machine in the order recommended by the manufacturer. Select Fruit Bread setting, and Start. The dates and nuts can be added at the very beginning for better distribution, or added after the beep.
Line 2 large baking sheets with parchment paper. Measure baking soda and vanilla extract into separate small bowls; set aside. Heat vegetable oil in a large saucepan; add popcorn, cover, and cook, shaking often, until fully popped, about 5 minutes. Transfer popcorn to a large roasting pan using a strainer or your hands, leaving unpopped kernels in the saucepan. Distribute chopped licorice and broken pretzels evenly over popcorn. Bring the brown sugar, butter, corn syrup, and cream of tartar to a boil in a heavy pot, stirring constantly. Place a candy thermometer into the caramel mixture, and continue boiling, stirring constantly, until mixture reaches 265 degrees F (129 degrees C), about 10 minutes. Remove caramel from heat. Stir vanilla and baking soda into the caramel; it will foam and rise slightly. Pour hot caramel over popcorn mixture, stirring gently to coat evenly. Spread the popcorn mixture loosely onto the prepared baking sheets. Season to taste with sea salt; set aside to cool, about 20 minutes. Break popcorn mixture into chunks. Store in airtight bags or containers.
Preheat oven to 300 degrees F (150 degrees C). Beat brown sugar and butter together in a bowl using an electric mixer until smooth and creamy; add egg and vanilla extract and beat until smooth. Add flour, baking soda, and salt; beat until dough is blended. Fold cocoa nibs and cherries it batter. Drop batter by the spoonful onto a baking sheet. Bake in the preheated oven until cookies are beginning to brown around the edges, 10 to 12 minutes. Cool cookies on baking sheet for 2 minutes before transferring to a wire rack to cool completely.
In a medium bowl, whisk eggs gently while slowly pouring in the chicken stock, sake, and soy sauce. Divide the mushroom and chicken evenly between two small tea cups. Pour the egg mixture into each cup until filled. Bring about 1 inch of water to a boil in a steamer or saucepan. Reduce heat to a simmer, and place cups into the steamer. Cover, and steam for 12 minutes, or until egg is firm but soft and silky like tofu. Garnish each cup with a sprig of parsley, and serve.
Preheat oven to 375 degrees F (190 degrees C). Grease two 9 inch round cake layer pans. Place 2 cups of the flour, 1 1/2 cups sugar, the shortening, salt, and 2/3 cup of the milk in a mixing bowl and beat for 2 minutes with an electric mixer at medium speed. Stir in the baking powder. Add the egg whites remaining milk and 1 teaspoon of the vanilla and beat for 2 more minutes. Pour batter into the prepared pans. Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes. Let cakes cool then spread Lemon Filling between the layers and frost with Boiled Icing. To Make Lemon Filling: In a saucepan over medium heat combine 3/4 cups of the sugar, 2 tablespoons of the flour, the orange and lemon juice, and the remaining egg. Cook until mixture has thickened. Remove from heat ant let cool completely before folding in the whipped cream. Spread between cooled cake layers.
Preheat oven to 350 degrees F (175 degrees C). Lightly coat baking sheets with non-stick cooking spray. Combine the flour, baking soda and salt. Set aside. Cream the butter with the sugar until light and fluffy. Beat in the egg and vanilla until well combined. Mix in the flour mixture. Stir in the cereal and chocolate chips. Drop by level tablespoons onto the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 12 minutes or until lightly browned. Remove immediately from baking sheets and cool on wire racks. Store in an airtight container.
Preheat oven to 350 degrees F (175 degrees C). Grease a shallow baking dish. Rub the halibut fillets with 1 tablespoon of lemon juice, then season with salt and pepper. Place the fillets into the prepared baking dish, then press the cilantro leaves onto the top of the halibut. Bake the halibut in the preheated oven until the fish flakes easily with a fork, 15 to 20 minutes. Meanwhile, melt the butter in a skillet over medium heat. Stir in the green onions, red bell pepper, garlic, and red pepper flakes until the vegetables have softened, about 5 minutes. Pour in the white wine, and season with dill and tarragon. Simmer for 2 minutes, then add the chicken broth, half-and-half, Parmesan cheese, and remaining 1 tablespoon of lemon juice; season with salt and pepper to taste. Bring to a boil over medium-high heat, then dissolve the flour into the water, and stir into the boiling sauce. Return to a boil, then reduce the heat to medium-low, and simmer until the sauce has thickened, about 10 minutes. Spoon the sauce over the halibut to serve.
Spray the inside of a microwave-safe mug with cooking spray. Layer the tortillas in the mug. Place 4 bacon halves on top of the tortillas. Crack egg over bacon layer and top with remaining bacon halves. Cover mug with a paper towel. Cook in the microwave until egg is set and bacon is cooked, about 4 minutes. Remove tortilla bowls from mug.
Heat oven to 375 degrees F. In large skillet, cook ground beef over medium-high heat until beef is thoroughly cooked, stirring frequently; drain. Stir in sauce and chili powder; simmer 5 minutes. Press each biscuit into 6-inch round. Spoon 1/3 cup meat mixture and about 1 tablespoon cheese onto center of each round. Fold dough in half over filling; press to seal. Place on ungreased cookie sheet. Bake 9 to 14 minutes or until golden brown.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 or 10 inch tube pan. Cream 1 cup of the butter and 2 cups of the white sugar together. Add eggs one at a time mixing well after each one. Sift the flour, baking powder, baking soda, and salt together and add alternately with the buttermilk to the egg mixture. Stir in the vanilla and rum extracts. Pour batter into prepared pan. Bake at 350 degrees F (175 degrees C) for 1 hour. Remove cake from oven and pour all of the Rum Butter glaze over cake while still warm. Leave cake in pan for 2 hours before removing to serving dish. To Make Butter Rum Glaze: Melt the remaining 1 cup of the butter and 1 cup of white sugar over low heat. Remove from heat and stir in rum. Use immediately to glaze cake.
Whisk buttermilk, eggs, and butter together in a bowl. Mix flour, sugar, baking powder, and salt together in a separate bowl. Whisk flour mixture into buttermilk mixture until smooth. Set batter aside until bubbling, 10 to 15 minutes. Pour champagne into batter; stir gently.
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Season chicken tenderloins with salt and black pepper; pat into flour in a shallow bowl until lightly coated. Heat olive oil in a skillet over medium-high heat. Cook tenderloins, until browned, turning once, about 5 minutes per side. Remove from pan and set aside. Reduce heat to medium-low; add garlic, onion, red bell pepper, and apple chicken sausage. Cook and stir until garlic and onion are fragrant and sausage is slightly browned, about 2 minutes. Pour in 1/2 cup chicken stock to deglaze the pan, scraping up browned bits. Add tarragon, sage, and garam masala; simmer for 2 more minutes. Slice the chicken tenderloins into 1-inch pieces. Add chicken, remaining chicken stock, butternut squash, carrots, celery, and apple to pan; cover and bring to a boil. When stock is boiling, push ingredients to the edge of the skillet and add quinoa to the center of the pan. Cover and simmer over low heat until vegetables are soft and quinoa is cooked, about 20 minutes. Mix in butter; stir the stew until slightly thickened, 3 to 5 minutes. Adjust seasoning to taste.
Preheat oven to 375 degrees F (190 degrees C). Shred SPAM(R) using the large holes on a cheese grater. Fry shredded SPAM(R) with coriander in a large skillet on medium-high heat until browned, about 5 minutes. Spread 1 tablespoon of yellow mustard on each half of the French rolls; place 2 slices of provolone cheese on the top half of each roll; place rolls on a baking sheet. Bake until cheese has melted, about 5 minutes. Divide cooked SPAM(R) between rolls, fold and serve immediately.
Preheat the oven to 350 degrees F (175 degrees C). Make a layer of spinach leaves in the bottom of a 9x13 inch baking dish. Sprinkle with some of the corned beef, then keep repeating layers of spinach and corned beef until you run out of spinach. Don't worry about how full the dish is because the spinach will shrink as it cooks. Pour both cans of coconut milk over the dish, pressing the leaves down with a spoon. Cover tightly with a lid or aluminum foil. Bake in the preheated oven for 45 to 55 minutes, or until spinach has completely wilted and the sauce is bubbly. Cool for 10 minutes before serving.
In a 2 quart pan over medium heat, combine sugar and corn syrup. Heat until sugar dissolves, stirring regularly, about 5 minutes. Remove from heat and stir in vodka. Cover and allow to cool. Stir in peppermint extract. Pour into a sealable bottle.
Cut head of garlic in half, place on a square of foil, and drizzle with olive oil. Wrap. Bake at 400 degrees F (200 degrees C) for 45 minutes. Squeeze roasted garlic cloves out of skins, and mash into a puree. Set aside. Sprinkle steak with salt and a generous amount of freshly ground pepper. Heat a large heavy skillet over medium high heat, but do not add fat. When hot, cook seasoned steak until seared and well browned on both sides, about a minute per side. Reduce heat to medium, and add 2 tablespoons of the butter. Continue to cook for 3 to 5 minutes on each side. Remove meat, and keep warm. Pour off the fat in the skillet, and add the scallions and red wine. Bring to a boil, and whisk in the garlic puree. Boil until the wine is reduced by half, and is thick and syrupy. As it boils, scrape up browned bits with a wooden spoon. Stir in the meat juices that have accumulated under the steak. Boil for another second or so. Remove from the heat, and stir in the remaining 2 tablespoons of butter until it is incorporated into the wine sauce. Quickly slice the meat against the grain, into thin strips. Arrange on a hot platter, and pour the sauce down the center of the slices. Serve at once.
Moisten the rim of a large beer glass, then press it into salt. Place a few ice cubes in bottom of glass, followed by the lime juice. Pour in half of the beer, then season with steak sauce, cayenne pepper, black pepper, oregano and basil. Slowly pour in the remaining beer. Stir.