HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 inch loaf pans. Mix together flour, baking soda, cinnamon, salt, nutmeg, and baking powder. Set aside. Beat eggs, oil, sugar, and vanilla until thick. Stir in shredded zucchini. Stir in drained pineapple. Mix well. Add flour mixture and beat until smooth. Add dates and nuts. Mix well. Divide batter evenly into two 9x5 inch loaf pans. Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes or until wooden toothpick inserted in center comes out clean.
Bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, about 8 minutes. Rinse under cold water, and drain. In a large bowl, stir together the carrots, red onion, green pepper, red pepper and celery. Mix in the mayonnaise, condensed milk, sugar, vinegar, salt and pepper. Add the macaroni, toss gently, cover and refrigerate for at least 8 hours. I usually make this a day ahead of time, and stir it occasionally to blend the flavors. The macaroni will absorb some of the liquid.
Preheat an oven to 350 degrees F (175 degrees C). Place halibut fillets on a large sheet of aluminum foil and season with Greek seasoning. Combine tomato, onion, olives, capers, olive oil, lemon juice, salt, and pepper in a bowl. Spoon tomato mixture over the halibut. Carefully seal all the edges of the foil to create a large packet. Place the packet on a baking sheet. Bake in the preheated oven until the fish flakes easily with a fork, 30 to 40 minutes.
Combine olive oil, lime juice, peel, and cumin in small bowl. Thread shrimp onto skewers; season with salt and pepper. Brush shrimp with lime mixture. Grill until shrimp are cooked through, about 3 minutes per side, brushing occasionally with lime mixture. Roughly chop shrimp. Combine taco ranch dressing, sour cream and shredded cheese included in the kit. Spread mixture over each tortilla; top with shrimp, salad greens and chips. Serve with favorite toppings, such as diced tomatoes, salsa, sliced olives and/or guacamole.
Pour crushed pineapple into a food processor; puree until smooth. Transfer to a large bowl. Mix vanilla yogurt, half-and-half, cream of coconut, coconut vanilla Greek yogurt, heavy cream, sugar, and rum extract into the pureed pineapple. Refrigerate until thoroughly chilled, 30 to 60 minutes. Freeze mixture in an ice cream maker according to manufacturer's directions, about 20 minutes. Transfer to a freezer container and freeze until firm, about 2 hours.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a large bowl, combine cake mix, pudding mix, oil, eggs and citrus soda. Mix until all ingredients are moistened. Pour into prepared 9x13 inch pan and bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Cool completely. To make the topping: In a saucepan, combine pineapple (with juice), sugar and corn starch. Bring to a boil and cook, stirring constantly, until thick. Remove from heat. Add butter and coconut. Spread topping evenly over cake.
Stir the soup, wine, olives, capers, garlic, artichokes and tomatoes in a 3 1/2-quart slow cooker. Add the chicken and turn to coat. Cover and cook on LOW for 7 to 8 hours** or until the chicken is cooked through. Sprinkle with the basil, if desired. Serve with the rice.
Preheat oven to 350 degrees F (175 degrees C). Spray an 8-inch square baking dish with cooking spray. Whisk sugar and eggs together in a bowl until light; stir pumpkin, evaporated milk, orange extract, cinnamon, ginger, cloves, and salt into egg mixture. Pour pumpkin mixture into the prepared baking dish. Lightly sprinkle cake mix over the top, covering pumpkin mixture completely. Slowly drizzle melted butter over the cake mix so it doesn't puddle. Bake in the preheated oven until the pumpkin mixture is set and topping is golden brown, 50 minutes to 1 hour.
Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Combine water and cornstarch in the pot and stir to create a slurry. Add pan juices, stirring constantly until thickened, about 3 minutes. Add garlic salt and stir to incorporate. Add browning sauce.
Preheat oven to 400 degrees F (200 degrees C). Line a muffin tin with paper liners. Mix oat flour, whole wheat flour, oat bran, hot cereal, cinnamon, allspice, and baking powder together in a bowl. Combine yogurt, milk, egg whites, canola oil, honey, and vanilla extract together in a separate bowl. Add yogurt mixture to flour mixture; stir to combine. Fold blueberries and pecans into batter. Spoon batter into prepared muffin cups. Bake muffins in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.
Grease an 8 x 5 inch loaf tin thoroughly. Preheat oven to 375 degrees F (190 degrees C). In a small bowl, beat the eggs well. Add milk and melted butter or shortening, and mix well. Sift together flour, baking powder, salt, and cinnamon into a large mixing bowl. Add sugar, prepared fruits and nuts, and mix well. Add egg mixture to fruit and nut mixture, stirring just enough to blend. Turn batter into greased loaf tin. Let stand for 20 minutes. Place pan in center of oven on middle rack. Bake for 60 to 70 minutes. Turn out on wire rack, and allow to cool for several hours before slicing.
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, and spray with non-stick cooking spray. Coat a small saucepan with non-stick cooking spray. Over medium heat, cook and stir garlic until soft, about 3 minutes. Mix in white wine, honey, balsamic vinegar, mustard, and salt and pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened. Arrange salmon fillets on foil-lined baking sheet. Brush fillets with balsamic glaze, and sprinkle with oregano. Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. Brush fillets with remaining glaze, and season with salt and pepper. Use a spatula to transfer fillets to serving platter, leaving the skin behind on the foil.
Cream together the butter and the sugars. Mix in the oil and the flour. Add in oatmeal, crispy rice cereal, coconut, nuts, vanilla, salt, baking soda, cream of tartar, eggs and chocolate chips. Mix until well blended. Drop by teaspoons or tablespoons on a greased cookie sheet. Bake at 350 degrees F (175 degrees C) for 10 - 15 minutes.
Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking pan. In a medium bowl, cream together the margarine and 1/2 cup brown sugar. Stir in the flour; the mixture should be crumbly. Sprinkle over the bottom of the prepared pan and pack down to cover. Bake for 15 to 20 minutes in the preheated oven, until lightly toasted. Remove from the oven and immediately sprinkle with chocolate chips. When the chips have softened enough, spread them over the crust. In a heat-proof bowl over simmering water, or in the microwave, combine the marshmallows, peanut butter, brown sugar and light cream. Cook, stirring occasionally until melted and smooth. Remove from heat and stir in the chow mein noodles. Spread on top of the chocolate layer of the crust. Let cool before cutting into squares.
Spray crock of a large slow cooker with cooking spray. In a medium bowl, whisk the sugar, flour, cocoa, baking soda, baking powder and salt. In a separate small bowl, whisk together the eggs, milk, oil and vanilla until well combined. Whisk in the boiling water. Pour the wet ingredients into the dry and mix well. Pour the cake batter into the prepared slow cooker. Set slow cooker to "Low". Cook until cake has no wet spots on top and has pulled away from the sides of the crock, about 3 hours. Turn off slow cooker and allow cake to rest for 30 minutes before serving.
Preheat oven to 325 degrees F (165 degrees C). Sift together flour and cornstarch; set aside. Cream butter until smooth, then add white sugar, confectioner's sugar, vanilla, and salt; beat until fluffy. Slowly add flour mixture to butter mixture, beating on low until dough forms. On a floured surface, knead in 1/2 cup chocolate chips. Shape dough into two equal parts, pat each into a 6 inch round, and transfer to baking sheet. Cut into wedges. Bake 25 minutes. Remove immediately to cool on wire rack. Melt remaining chips and drizzle over wedges.
Whisk olive oil, white wine vinegar, Dijon mustard, red onion, sea salt, black pepper, and lemon juice together in a microwave-safe bowl. Cook oil mixture in the microwave until hot and almost boiling, 1 1/2 to 2 minutes. Gradually whisk sugar into hot mixture until dressing is thick and creamy.
In an electric blender, combine bananas, pineapple juice, cream of coconut and rum. Blend until the mixture reaches your desired consistency.
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir chili beans, tomato sauce, diced tomatoes, chili seasoning, and chili powder into the beef; bring to a boil.
In a saucepan, combine soy sauce, mirin, orange juice, pineapple, Granny Smith apple, garlic, ginger, and half of the sugar; bring to a boil. Reduce heat, and simmer 20 minutes. Adjust sweetness to taste with remaining sugar. Strain through a fine mesh sieve; cool.
In a medium container, mix onion, Sauterne wine, soy sauce, vegetable oil, and dry mustard. Place pork chops in the mixture. Cover, and marinate in the refrigerator 8 hours, or overnight. Turn pork chops once while marinating. Prepare an outdoor grill for high heat, and lightly oil grate. Arrange pork chops on the grill, and cook 5 to 7 minutes on each side, to an internal temperature of 145 degrees F (63 degrees C). Top with crushed pineapple and brown sugar before removing from heat. Discard remaining marinade.
Combine dry ingredients. Cream butter until fluffy. Add to flour mixture and beat thoroughly. Refrigerate 1 hour. Preheat oven to 300 degrees F (150 degrees C). Shape dough into 1 inch balls. Place about 1 1/2 inches apart on ungreased cookie sheets. Flatten with lightly floured fork. Bake for about 20 minutes or until edges are just lightly browned. Don't overbake.
Combine the yellow onion, red onion, ginger, chile pepper, lime zest, and lime juice in a glass or ceramic bowl. Gently stir in the red snapper, and season to taste with salt. Cover and refrigerate until the snapper turns white and opaque, about 15 minutes. Serve cold.
Preheat oven to 325 degrees F (165 degrees C). Wrap each little sausage with 1/3 slice of bacon, and secure them with toothpicks. Place the appetizers on a large baking sheet and sprinkle with 3/4 cup of brown sugar. Bake in the preheated oven until the sugar is melted and bubbling, about 40 minutes; turn the appetizers after 20 minutes. Remove the appetizers from the baking sheet with a slotted spoon, and place into a slow cooker. Sprinkle the remaining 3/4 cup of brown sugar and the five-spice powder over the smokies, and drizzle with the cola. If desired, add hot sauce to taste. Set the cooker to High, and cook 4 hours. Serve warm.
To Make Ground Masala: In a small skillet saute the red chili peppers, coriander, chili powder, poppy seed, cumin, garlic, cardamom and anise. Let cool and transfer to a small bowl, then grind together with the green chile peppers, tamarind, ginger and cilantro to make a smooth paste. Set aside. Heat oil in a large skillet over medium heat and saute onions until brown. Add ground masala paste and saute for about 7 to 10 minutes. Add chicken pieces, reduce heat to low and simmer for 25 to 30 minutes or until chicken is cooked through and juices run clear. Bring all to a boil, boil for 1 minute, then remove from heat. Garnish with shredded coconut and serve.
Melt 1/4 cup of butter in a saucepan over medium heat. Stir in the chopped onion, bell pepper, green onions, and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the evaporated milk and bring to a simmer. Stir in the processed cheese until melted. Reduce the heat to low, and keep the sauce warm. Meanwhile, melt 1/2 teaspoon of butter in a large skillet over medium heat. Add the crawfish tails and season with salt, pepper, garlic powder, and Cajun seasoning. Cook and stir until the tails are hot and beginning to curl, 3 to 5 minutes. Stir the crawfish tails into the cheese sauce, and cook for 5 minutes. Heat oil in a large skillet to 350 degrees F (175 degrees C). Cook the pistolette rolls in the hot oil until golden brown on all sides. Remove to a paper towel lined plate to cool. Once cool enough to handle, cut a slit in one end of each roll, then use the handle of a spoon to create a pocket in the roll. Stuff the rolls with the crawfish mixture and serve immediately.
Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a 9x9 inch baking dish with cooking spray. In a large bowl, toss together the zucchini, mushrooms, spinach, garlic, red onion, 1/2 cup mozzarella cheese, and feta cheese. Drizzle with olive oil and balsamic vinegar, and stir in basil, oregano, sugar, salt and pepper. Stir the mixture until evenly blended. Place a layer of lasagna noodles into the bottom of the prepared pan. Make a layer of tomato slices over the noodles. Spread a generous amount of the spinach mixture over the tomatoes. Don't worry, it shrinks a lot while cooking. Lay slices of tomatoes over the spinach mixture, then another layer of noodles. Start with another layer of tomatoes on top of the noodles, and repeat layering until the dish is heaped with lasagna, ending with the vegetable mixture. Sprinkle remaining cheese on the top. Bake for 35 to 45 minutes in the preheated oven, until noodles, and vegetables are tender. Let stand for a few minutes to set, then slice and serve.
Preheat oven to 425 degrees F (220 degrees C). In large saucepan over medium heat, combine peaches, water, 1 1/2 cups sugar and cornstarch. Cook, stirring constantly, until mixture boils. Boil for one minute, then reduce heat to low to keep warm. In a large bowl, stir together baking mix, 2 tablespoons sugar, melted margarine and milk to form a soft dough. Remove to floured surface and knead 8 to 10 times. Roll out into a 9 inch square. Spread softened margarine over dough. Combine 1/4 cup sugar with cinnamon, and sprinkle mixture over dough. Roll dough into a log shape and cut into 6 - 1 1/2 inch slices. Pour hot peach mixture into an 8x8 inch baking dish. Place roll slices, cut side up, on top of peach mixture. Bake in preheated oven 20 to 25 minutes, until puffed and golden. Serve warm.
Grind the ground chuck and lamb cubes through the coarse plate of a meat grinder twice to mix thoroughly. Place the onion, garlic, marjoram, rosemary, salt, and pepper into a food processor, and pulse until finely ground. Mix together the ground meat and onion mixture in a bowl. Regrind through a fine plate, and pack the mixture into a 3x7 inch loaf pan. Wrap tightly with plastic wrap, and refrigerate overnight. Preheat an oven to 325 degrees F (165 degrees C). Remove and discard the plastic wrap from the loaf pan, and bake the gyro meat in the preheated oven until the internal temperature reaches 140 degrees F (60 degrees C), about 1 hour. Drain away all of the liquid that has accumulated in the pan, then remove the loaf from the pan. Place the meat on a rack set above a baking dish to catch the drips, and continue baking until the internal temperature reaches 165 degrees F (75 degrees C), 15 to 30 minutes more. Remove from the oven, and allow to stand 15 minutes before slicing. The finished loaf should be firm and somewhat dry.
Whisk the rice flour, sugar, salt, and baking powder together in a bowl. Work in the shortening until the mixture resembles sand. Stir in the water and vanilla extract. Bake as directed in your recipe, or at 375 degrees F (190 degrees C) for 5 minutes until golden.
Make a sofrito by combining the garlic, cilantro, green pepper, onion, 1 tomato, and 1 tablespoon olive oil in a food processor or blender. Puree until smooth. Transfer to a bowl and reserve. Make the mole sauce by combining the raspberry jam, chipotle puree, remaining tomatoes, orange juice, lime juice, milk, mayonnaise, and cocoa powder in the food processor or blender. Puree until smooth. Place chicken breasts between 2 layers of plastic wrap; pound to a thickness of 1/2 inch. Divide the guacamole, cheese, and chorizo evenly onto the center of each breast. Roll the chicken around the filling, and secure with toothpicks. Combine the sofrito and remaining 4 tablespoons olive oil in a deep skillet over medium-high heat. Cook, stirring, until most of the liquid has evaporated. Add the chicken breasts, and cook until browned, 3 to 5 minutes per side. Pour the mole sauce into the pan, and lower the heat to medium-low. Cover, and cook for 1 hour, turning frequently. Serve the chicken with the thickened sauce spooned on top.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 x 5 inch loaf pans. Beat together eggs, sugar, and oil. Blend in applesauce, and then sour cream or buttermilk. Mix in flour, baking powder, soda, and cinnamon. Stir in raisins. Pour batter into prepared pans. Bake for 80 minutes. Cool on wire racks.
Place the tomatillos, tomatoes, oil, chili pepper, shallots, cilantro, vinegar, garlic powder, and salt in a large saucepan over medium-high heat. Bring to a boil, then reduce heat to medium-low and simmer for 15 to 20 minutes until the tomatillos have softened. Pour into a blender, and puree until smooth. Chill and serve.
Heat the olive oil in a large saucepan over medium heat. Add the onions; cook and stir until they turn soft and begin to turn golden brown, about 10 minutes. Stir in the brown sugar, and continue cooking and stirring until the onions are deep brown, about 10 minutes more. Pour in the balsamic vinegar, and simmer until the vinegar has reduced and become syrupy. Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until crisp and evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate then crumble and set aside. Preheat an oven to 375 degrees F (190 degrees C). To assemble the pizzas, spread each piece of lavash with 1/2 cup of pumpkin hummus and place onto a baking sheet. Sprinkle with about 1/4 cup of the caramelized onions. Top with some of the apple and crumbled bacon. Finally, sprinkle with 1/2 cup of fontina cheese. Bake in the preheated oven until the pizza is hot and the cheese is bubbly and golden brown, about 10 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour tube or bundt pan. Blend eggs, oil, and sugar until creamy. Add flour, a little at a time. Blend well. Batter will be stiff. Fold in apples, coconut, and nuts. Pour into prepared pan. Bake in preheated oven for 60 minutes, or until a toothpick inserted into the center comes out clean. Let cool 30 minutes in pan, then remove. To Make Topping: Melt butter or margarine, sugar, and milk in saucepan over high heat. Bring to boil for 3 minutes. Pour over cooled cake.
Combine 3/4 cup sugar, cornstarch, salt and milk in a heavy saucepan. Cook over medium-high heat, stirring constantly, until thick and bubbly. Continue to boil for one minute. Remove from heat. In a medium bowl, beat the 3 egg yolks. Gradually stir in 1/4 of the hot mixture into yolks. Pour yolks back into remaining hot mixture stirring constantly. Cook, stirring constantly, 30 seconds. Remove from heat and add butter, vanilla and coconut. Pour into baked pie shell. Cool in refrigerator. Preheat the oven to 375 degrees F (190 degrees C) In a medium glass or metal bowl, beat egg whites until frothy. Slowly add 6 tablespoons sugar while continuing to beat until whites form stiff peaks. Spread meringue over pie, sealing to the edges and sprinkle with coconut. Bake in the preheated oven until meringue is toasted, 10 to 15 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch square baking pans. Mix brownie mix, oil, eggs, and water together in a bowl until batter is smooth; spread into the prepared pans. Bake in the preheated oven until brownies are cooked through and edges are beginning to pull away from sides of pan, 20 to 25 minutes. Cool brownies. Cut cooled brownies with a shot glass or small cookie cutter so they are slightly larger than the vanilla wafer. Put a small dot of chocolate frosting on the bottom and top of each "burger". Make a rim around half of 60 vanilla wafer "top buns" with red gel representing the ketchup. Sandwich the "burger" with 2 vanilla wafers, with the "ketchup" wafers on top.
Sift flour, powdered milk, sugar, baking powder, cinnamon, and baking soda together in a bowl. Whisk apple cider, 1/4 cup vegetable oil, and eggs together in a separate bowl. Stir apple cider mixture into flour mixture until batter is just combined. Heat 1 teaspoon vegetable oil in a griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 2 to 3 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Mix yogurt, lemon juice, onion juice, olive oil, garlic, black pepper, and saffron together in a large bowl. Add chicken pieces to the marinade and toss to coat. Cover with plastic wrap and marinate, 8 hours to overnight. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken from marinade; thread through skewers. Discard unused marinade. Cook on the preheated grill, turning frequently, until golden brown on all sides and meat is no longer pink in the center, about 8 minutes per side.
Heat five 12-ounce jars in simmering water until ready for use. Wash lids and rings in warm soapy water. Fill a large pot with water; bring to a boil. Add peaches; cook until skin loosens, about 20 seconds. Drain and cool until easily handled. Peel, pit, and cut the peaches into chunks. Measure out 5 cups of peach chunks into the pot. Mash with a potato masher. Add sugar, peach gelatin, lemon juice, and almond extract; mix well. Bring to a rolling boil and cook jam for 1 minute. Remove from heat. Pack jam into hot jars, filling to within 1/4 inch of the top. Wipe rims with a clean, damp cloth. Top with lids and screw on rings. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower in jars using a holder, placing them 2 inches apart. Pour in more boiling water to cover the jars by at least 1 inch. Bring the water to a rolling boil, cover the pot, and process for 10 minutes. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool, about 12 hours. Press the top of each lid with a finger, ensuring that lid does not move up or down and seal is tight.
Preheat oven to 350 degrees F (175 degrees C). Bake sweet potato in the preheated oven until tender and cooked through, about 1 hour. Remove peel from cooked sweet potato and cool in the refrigerator 8 hours or overnight. Blend sweet potato, banana, soy milk, and cinnamon together in a blender until smooth.
Stir cream cheese, lox, parsley, capers, sour cream, red onion, and lemon juice together in a bowl; season with black pepper. Garnish with lemon slices.
Preheat oven to 325 degrees F (165 degrees C). Beat butter, yogurt, brown sugar, and white sugar with an electric mixer in a large bowl until smooth. Add eggs one at a time. Beat in vanilla extract. Mix in flour and baking soda until just incorporated. Fold in quick oats, walnuts, chocolate chips, carrots, and cranberries. Roll dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets. Bake in preheated oven until cookies are golden brown, about 12 minutes. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.