HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 325 degrees F (165 degrees C). Grease pint jars with 1 tablespoon shortening. Soak raisins in hot water until plump, about 10 minutes. Drain. Combine sugar, 1 cup shortening, and eggs in a large bowl; beat with an electric mixer until creamy. Beat in raisins. Add flour, cinnamon, baking soda, salt, and baking powder; beat until blended. Fold zucchini, walnuts, and vanilla extract into the batter. Divide batter among greased jars, filling each one 2/3 full. Arrange jars on a rimmed baking sheet. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Turn off oven, keeping jars inside. Remove jars one at a time from the oven using oven mitts; trim off excess cake, wipe rims, and screw on lids. Place jars several inches apart on a cloth-covered or wood surface and let cool completely, about 2 hours. Store jars in the refrigerator.
Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Heat oil. Add beef and cook until browned, about 3 minutes per side. Add onion, taco seasoning, 1/4 cup water, and garlic salt. Stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build. Meanwhile, bring 2 1/2 cups water to a boil in a large saucepan. Add rice and stir for 1 minute. Cover saucepan tightly. Reduce heat to a simmer and cook until rice is tender, 20 to 25 minutes. Remove from heat and let cool completely. Release pressure naturally according to manufacturer's instructions, 10 to 40 minutes. Let cool completely. Divide beef and rice among 6 reusable containers. Top with equal amounts of black beans, corn, and Cheddar cheese. Cover and refrigerate.
Stir mayonnaise, horseradish, vinegar, sugar, salt, black pepper, and cayenne pepper together in a bowl.
Roughly chop 3 or 4 shrimp and place in a bowl. Pulse remaining shrimp in a food processor and transfer to the bowl with the chopped shrimp. Combine egg, bread crumbs, lemon juice, lemon zest, seafood seasoning, and black pepper in a bowl. Add shrimp and butter. Form mixture into 3 patties and refrigerate at least 30 minutes. Heat oil in a skillet over medium heat. Cook patties until browned, 4 to 5 minutes. Flip and cook until second side is browned, 4 to 5 minutes more.
Place chicken in a container large enough to hold it all. In a separate medium bowl, combine the garlic, ginger, soy sauce and brown sugar. Mix well and pour over the chicken. Seal container and let marinate in the refrigerator overnight. Preheat an outdoor grill for medium to low heat and lightly oil grate. Grill chicken over medium to low heat for 1 hour, turning halfway through cooking time. Chicken is done when it's juices run clear.
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and cool. Meanwhile, prepare dough by combining 1 egg, 1 tablespoon cream cheese, 1 teaspoon milk and 1/2 cup flour. Once all the flour has been worked in, add another 1/2 cup flour, 1 tablespoon cream cheese and 1 teaspoon milk. When the dough is well blended, add 1 egg, 1 tablespoon cream cheese and another 1/2 cup flour; mix well. Finally, add the remaining egg, 1 teaspoon milk and 1/2 cup flour. If dough is too dry, add a little more milk; if too wet, add more flour. On a well floured surface, roll out 1/4 of the dough to 1/4 inch thickness. Using a glass, muffin cutter, or any rounded surface, cut out circles of dough. Flour both sides of the circle and set aside in a single layer on wax paper. Repeat process with remaining dough. Mash the potatoes with the cottage cheese, salt and butter. Place a spoonful of the filling slightly below the center of a circle of dough. Fold the dough over and seal edges with fingertips. Use enough filling so that you have to stretch the dough over it, but not so much that it squeezes out when sealed. Bring a large pot of salted water to a boil. Drop in pierogis, a few at a time. Cook for 1 to 2 minutes, or until they float to the top; drain. Heat oil in a large skillet over medium-high heat. Fry boiled pierogis in hot oil until crispy.
Preheat oven to 375 degrees F (190 degrees C). Arrange monkfish fillets in a rectangular glass baking dish without overlapping. Season with lemon-pepper seasoning and sea salt on both sides. Melt butter in a small saucepan over low heat, 3 to 5 minutes. Stir in lemon juice. Pour over monkfish. Combine bread crumbs and Parmesan cheese in the same saucepan. Spoon bread crumb mixture over the fish, coating evenly. Bake uncovered in the preheated oven until monkfish is flaky and tender, 30 to 40 minutes.
Preheat oven to 350 degrees F (175 degrees C). Mix cream of chicken soup, cooked chicken, celery, 1 cup cornflakes, water chestnuts, mayonnaise, and onion together in a large bowl; spread mixture into a 9x13-inch casserole dish. Mix 1 cup cornflakes and melted butter together in a bowl until coated; sprinkle over casserole. Bake in the preheated oven until casserole is bubbling and topping is crisp, about 45 minutes.
In a large bowl, combine orange juice, olive oil, oregano, parsley, salt, and pepper. Mix well. Place the tuna steaks in the bowl, turn to coat both sides with marinade; cover and refrigerate 30 minutes. Preheat an outdoor grill for medium-high heat. Remove tuna from the marinade and shake off excess. Place tuna onto preheated grill and cook to desired doneness, about 5 minutes per inch for medium-rare or 10 minutes per inch for medium-well.
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and pat dry with a paper towel. Mix ricotta cheese, spinach, and half of the mozzarella cheese together in a bowl. Preheat oven to 375 degrees F (190 degrees C). Heat oil in a large skillet over medium heat. Add chicken breasts; cook until they turn white, 2 to 3 minutes per side. Add green bell pepper and mushrooms; cook and stir until softened, 3 to 4 minutes. Cut chicken breasts into small pieces. Transfer to a large bowl; mix in bell pepper, mushrooms, and spaghetti sauce. Lay 1 noodle on a flat work surface. Spread some of the ricotta cheese mixture on top. Roll up and place seam-side down in a baking dish. Repeat with remaining noodles and ricotta cheese mixture. Pour chicken and sauce mixture over noodles. Cover baking dish with aluminum foil. Bake in the preheated oven until sauce is bubbly, about 25 minutes. Remove foil and sprinkle remaining mozzarella cheese on top. Continue baking, uncovered, until cheese is melted, about 15 minutes.
Rinse quinoa until water runs clear. Bring the quinoa, chicken broth and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the liquid has been absorbed, about 15 to 20 minutes. Beat the eggs in a bowl. Heat a skillet over medium heat. Cook and stir eggs until scrambled. Remove eggs from the skillet and set aside. Heat peanut oil and chili oil over medium-low heat. Cook and stir garlic for 2 minutes, then stir in green onions to heat through. Stir in pineapple and cilantro, then add the cooked quinoa. Toss with scrambled eggs, soy sauce, and red pepper flakes until thoroughly heated.
Combine ingredients in microwaveable bowl. Microwave on HIGH 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring after 3 min.
Preheat oven to 325 degrees F (165 degrees C). Oil two loaf pans and line bottoms with parchment paper; grease the parchment as well. Sift together the flour, salt, baking powder, baking soda, cinnamon and allspice. In a separate bowl, beat the eggs, gradually adding the sugar. Beat until thick and light in color, about 5 minutes. Beat in the oil, honey and coffee. Stir flour mixture into egg mixture. Chop the almonds coarsely and mix with raisins; stir into batter. Divide batter between the two prepared loaf pans. Sprinkle with reserved slivered almonds. Bake in preheated oven until a tester inserted in the center of each cake comes out clean, 65 to 75 minutes. Let cool 10 minutes and remove from pan. To Make Glaze: combine 1 1/2 cups honey, lemon juice, lemon zest and water in a saucepan. Bring to a boil over medium-high heat. When glaze reaches a thick consistency, remove from heat and drizzle over warm cake.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan. Beat 6 egg whites in a large bowl with an electric mixer until fluffy; set yolks aside. Gradually beat in sugar until mixture holds soft peaks. Beat in flour gradually, then beat in milk, reserved egg yolks, melted butter, 4 teaspoons vanilla extract, and baking powder, beating in each ingredient thoroughly before adding the next. Pour batter into prepared baking pan. Bake in preheated oven until cake is browned and crusty on top, no more than 30 minutes. Let cake cool in pan for about 10 minutes before gently removing cake to finish cooling. Whisk sweetened condensed milk, evaporated milk, and half-and-half in a bowl. Pour half the 3-milk mixture into a pan deeper and longer than the cake. Lay the cake into the milk mixture. Use a fork to score deep lines into the top of the cake and pour remaining 3-milk mixture over cake, allowing the mixture to soak in. Beat cream cheese with 1 teaspoon vanilla extract in a bowl with electric mixer until soft and fluffy; gradually beat in cream until frosting is thick and spreadable. Spread over the cake.
Soak rice for 4 hours. Drain rice and cook in a rice cooker with 2 cups of water. Rice must be slightly dry as vinegar will be added later. Immediately after rice is cooked, mix in 6 tablespoons rice vinegar to the hot rice. Spread rice on a plate until completely cool. Place 1 sheet of seaweed on bamboo mat, press a thin layer of cool rice on the seaweed. Leave at least 1/2 inch top and bottom edge of the seaweed uncovered. This is for easier sealing later. Dot some wasabi on the rice. Arrange cucumber, avocado and smoked salmon to the rice. Position them about 1 inch away from the bottom edge of the seaweed. Slightly wet the top edge of the seaweed. Roll from bottom to the top edge with the help of the bamboo mat tightly. Cut roll into 8 equal pieces and serve. Repeat for other rolls.
Preheat oven to 350 degrees F (175 degrees C). Grease a 12x18-inch jelly roll pan. Sift flour, white sugar, and salt together in a large bowl. Combine 1 1/2 cups margarine, water, and 4 1/2 tablespoons cocoa, together in a saucepan; bring to a boil. Pour margarine mixture over flour mixture; stir to combine. Beat buttermilk, eggs, baking soda, and vanilla extract together in a bowl; add to margarine mixture and stir until batter is combined. Pour batter into prepared pan. Bake in the preheated oven until a toothpick inserted into the center of the brownies comes out clean, about 20 minutes. Cool completely. Heat 1/2 cup margarine, milk, and 3 tablespoons cocoa powder together in a small saucepan over low heat until margarine melts and mixture is combined; remove from heat. Beat confectioners' sugar into margarine mixture until frosting is smooth and creamy. Spread frosting over cooled brownies and cut into squares.
Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in crushed garlic, salt, sugar and tomato sauce; cover and simmer for 15 to 20 minutes Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain and set aside. Preheat oven to 350 degrees F (175 degrees C). In a small bowl combine green onions, cream cheese and sour cream. In a 9x13 inch baking dish, place 1/3 of the noodles, cheese mixture, and tomato sauce; repeat twice. Sprinkle Cheddar cheese on top of the casserole. Bake in preheated oven for 20 minutes or until bubbly; serve.
Preheat the oven to 350 degrees F (175 degrees C). In a large bowl, stir together the oats, oat bran, coconut and almonds. Divide between two large baking sheets, and spread into an even layer. Bake for 7 or 8 minutes in the preheated oven, until lightly toasted. Allow to cool for a few minutes, then return to the large bowl. While the oats are toasting, combine the coconut milk, coconut oil, vegetable oil, malt syrup and honey in a saucepan. Cook over medium heat, stirring until it comes to a boil. Boil for 2 minutes. Remove from heat, and stir in the vanilla. Pour the syrup over the granola in the bowl, and stir until the dry ingredients are fully coated. Divide between the two baking sheets, and spread evenly. Bake for 8 minutes in the preheated oven, or until fragrant and toasted. Cool in the pans, then mix in the dried cranberries. Store in an airtight container at room temperature.
Preheat oven to 350 degrees F. In a large bowl, cream together the sugars and the butter. Add in the eggs and mix well. Mix in the vanilla, corn syrup, baking soda, and peanut butter. Stir until well blended. Add in the oatmeal one cup at a time and mix well. Lastly, stir in the chocolate chips and M & Ms by hand. Form dough into balls and place about 2 inches apart on cookie sheets. Bake 12 - 15 minutes.
Cream together butter and 1 cup sugar, add egg. Sift together 2 cups flour, cocoa, soda, 1/2 teaspoon salt and baking powder. Add vanilla and milk. Drop by tablespoon full onto ungreased cookie sheet and bake 7-8 minutes at 425 degrees F (220 degrees C). Cool completely and make sandwiches using following filling. To Make Filling: Combine 2 1/2 tablespoons flour and 1/2 cup milk and cook until it turns to thick paste. Cool completely. Cream together the 1/2 cup sugar, 1/4 teaspoon salt, 1/2 cup shortening, and 1/2 teaspoon vanilla. Add cooled paste and beat until fluffy. (This will take awhile and if your paste is not completely cooled it will look curdled. ) I usually double this recipe for the filling.
Toss chicken meat, cabbage, onions, ramen noodles, sesame seeds, and almonds together in a large bowl. Beat olive oil, vinegar, sugar, salt, and pepper together in a small bowl; drizzle over the salad and toss to coat.
Place the raisins, lemon rind, and whiskey in a small bowl and let them soak overnight. Line bottom of an eight-inch square cake pan with parchment paper that is buttered and dusted with flour. Preheat the oven to 350 degrees F (175 degrees C). Sift the flour, salt, cloves and baking powder into a bowl and set aside. In a large bowl, cream butter and sugar together until light and fluffy. Add the egg yolks and beat well. Quickly beat in the flour mixture. Stir in the soaked raisins. In a separate clean bowl, whip the egg whites until stiff and fold them into the mixture. Pour this into your prepared pan and bake at 350 degrees F (175 degrees C) for 45 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool the cake thoroughly on a wire rack. To make the glaze: Mix the lemon juice with the sifted powdered sugar and just enough whiskey and warm water so that you can drizzle icing over the cake.
Preheat oven to 350 degrees F (175 degrees C). Mix ham, egg, mayonnaise, and half the breadcrumbs together in a bowl; shape into 6 meatballs. Spread the remaining breadcrumbs onto a plate; roll the balls in the breadcrumbs to coat. Arrange the balls in a baking dish. Bake in the preheated oven until golden brown, 20 to 25 minutes.
Place the garlic powder, onion powder, salt, and cayenne pepper into a mixing bowl. Whisk in the liquid smoke, lime juice, tequila, vegetable oil, and cilantro until evenly blended. To use the marinade, pour into a resealable plastic bag, and add 1 1/2 to 2 pounds of meat. Squeeze out the excess air, seal, and marinate in the refrigerator 4 to 6 hours before cooking as desired. Grilling over charcoal is best, but a gas grill will do fine as well.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan. Cook and stir flaked coconut in a skillet over medium-low heat until golden and toasted, about 5 minutes. Remove from heat and cool. Mix butter, sugar, egg yolks, and vanilla extract together in a bowl until smooth; add flour, baking powder, and toasted coconut and mix well. Beat egg whites in a separate bowl until foamy; continue to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Carefully mix egg whites into flour mixture; pour into the prepared cake pan. Bake in the preheated oven until a toothpick inserted in the center of the cake is clean, about 30 minutes. Remove cake from pan and completely on a wire rack. Place apricot jam in a small microwave-safe bowl and heat until easily spreadable, 15 to 20 seconds. Spread jam onto the cooled cake and top with apricot halves. Beat cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form. Crush 15 almond coconut candies in a bowl using a fork; fold into the whipped cream. Spread whipped cream mixture onto cake. Cut remaining 5 candies in half and arrange on the cake.
Heat a small skillet over medium heat; toast chipotle pepper in the skillet, occasionally shaking the skillet, until pepper is fragrant and pliable, 3 to 5 minutes. Use scissors to cut pepper and remove stem and seeds and transfer pepper in a small bowl. Pour boiling water over pepper. Cover bowl with plastic wrap and allow pepper to rehydrate and soften, about 5 minutes. Drain and mince pepper; set aside. Place the pineapple concentrate, olive oil, lime zest and juice, and minced garlic in a separate bowl. Toast the cumin seeds over medium heat for a minute or two in the same skillet used for the chipotle pepper. Add cumin and reserved minced chipotle pepper to pineapple olive oil mixture; stir to combine. Combine the pineapple chunks, green cabbage, and red cabbage, cilantro, and red bell pepper in a bowl. Add the dressing mix and toss thoroughly. Season with salt and pepper. Cover and refrigerate for at least an hour before serving, stirring occasionally.
Preheat oven to 375 degrees F (190 degrees C). Grease two cookie sheets. Mix the flour, baking powder, baking soda, and pumpkin pie spice together in a mixing bowl. Beat the butter and sugar together in a second mixing bowl until light and fluffy. Beat in the eggs, one at a time, until smooth and well blended. Mix in the pumpkin and vanilla extract until smooth. Gradually add the flour mixture, stirring to make a smooth batter. Stir in the walnuts and chocolate chips. Drop by tablespoon-sized spoonfuls on prepared cookie sheets. Bake in preheated oven until edges are golden, 18 to 20 minutes. Cool briefly on the cookie sheet before transferring to wire racks to cool completely.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch casserole dish. Mix yellow cake mix, vanilla pudding mix, milk, vegetable oil, eggs, butter, and vanilla extract together in a bowl. Pour half the batter into the prepared casserole dish; spread evenly. Stir brown sugar, walnuts, and cinnamon together in a bowl; sprinkle over batter in the casserole dish. Pour remaining batter over walnut mixture. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 40 minutes.
Using a large skillet or wok, heat oil over medium-high heat. Add cabbage and pork; stir-fry until pork is no longer pink inside, approximately 5 minutes. Stir in ginger. Add chicken broth and soy sauce and bring to a boil. Reduce heat to low; simmer 10 minutes, stirring occasionally. Stir in onions and add noodles. Cook until noodles are tender, 2 to 4 minutes more.
In a large bowl, whisk together the eggs, milk, oil, applesauce, and vanilla. Beat in whole wheat pastry flour, flax seed meal, wheat germ, all-purpose flour, baking powder, sugar, and salt until batter is smooth. Preheat a waffle iron, and coat with cooking spray. Pour batter into waffle iron in batches, and cook until crisp and golden brown.
Cut a small slice of cucumber off the bottom so the cucumber is leveled and lays flat. Make a horizontal cut in the front, about 3 inches deep, and cut out a thin slice of cucumber for the mouth. Cut a zigzag pattern into the top and bottom of the mouth using a small, sharp knife to create teeth. Bend a toothpick in half and stick inside the mouth, so it stays open a little bit. Cut out 2 half-circles of Cheddar cheese to make the eyes and push in a peppercorn as the pupil. Let carrot slice peek out of the mouth for the tongue. Skewer 1 Cheddar cube and 1 grape on toothpicks and stick them into the cucumber crocodile.
In a medium bowl, stir together lemon juice and zest with sugar until smooth. Slowly stir in milk. Pour into a 9x9 inch dish and place in freezer, stirring once when it begins to harden; freeze until firm, at least 2 hours. You may also use an ice cream maker. Follow the manufacturer's instructions. When sherbet is soft-serve consistency, serve immediately, or transfer to a container and freeze until firm.
Bring a small pot of water to a boil. Reduce heat to low and gently lower eggs into the water. Cook for 8 minutes. Remove eggs from hot water, cool under cold running water, and peel. Combine chicken stock, chicken meat, spinach, soy sauce, sriracha sauce, rice vinegar, garlic, and ginger in a large pot. Simmer until heated through, about 10 minutes. Meanwhile, bring a saucepan of water to a boil. Cook ramen noodles for 3 minutes. Drain. Ladle noodles into bowls and cover with soup. Add 1 soft-boiled egg to each bowl. Garnish soup with seaweed, green onions, chile peppers, and sriracha sauce.
Preheat oven to 350 degrees F (175 degrees C). In a bowl, stir together the oil, brewer's yeast, oregano, chives, marjoram, coriander, and salt until well mixed. Add cubed tempeh, and toss to coat. (More oil may be needed to coat tempeh completely.) Spread tempeh in a single layer onto a lightly oiled cookie sheet. Bake in the preheated oven for 20 to 25 minutes, or until golden brown. Remove from oven and allow to cool for 2 to 3 minutes. Serve warm, and enjoy!
Place cubed potatoes into a large kettle and cover with water. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are just tender, 15 to 20 minutes. Drain and spread the potatoes onto baking sheets in a single layer. Chill the potatoes in the refrigerator until cold, about 2 hours. Mix the cooled potatoes, red onion, egg, mayonnaise, barbeque sauce, garlic powder, salt, and pepper in a large bowl. Sprinkle with paprika if desired.
Preheat oven to 350 degrees F (175 degrees C). Cut top off round bread loaf. Scoop out bread from the interior of the loaf, leaving a hollowed shell. Reserve top and removed bread. In a medium bowl, mix together Cheddar cheese, cream cheese, sour cream, dried beef, green chile peppers, green onions and Worcestershire sauce. Transfer the mixture to the hollowed bread. Replace top of bread. Wrap bread with foil and bake in the preheated oven 90 minutes. Serve with pieces of the scooped out bread and crackers.
Preheat oven to 350 degrees F (175 degrees C). Place chicken pieces in a lightly greased 9x13 inch baking dish. Season with garlic powder to taste and bake in the preheated oven for 1/2 hour. In a small bowl mix together the soup and milk. Pour mixture over chicken and bake for another 1/2 hour. Meanwhile, toast almonds and add to chicken during the last few minutes of baking.
Preheat your oven's broiler. Crumble the sausage into a large skillet over medium heat. Cook and stir until no longer pink; drain. Arrange the tortilla chips on a baking sheet. Top with sausage, pepperoni, mozzarella cheese, and banana peppers. Place nachos under the preheated broiler until the cheese is melted, 5 to 8 minutes. Serve with pizza sauce for dipping.