HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place 8 of the ice cream sandwiches side by side in a 9x13 inch baking dish. Spread evenly with half of the hot fudge topping, then half of the whipped topping. Repeat with the remaining sandwiches and toppings. Sprinkle with grated chocolate bar. Cover and freeze for at least 1 hour before serving. Keep unused portion covered and frozen.
Place ingredients in bread machine pan in the order recommended by the manufacturer. Select the Dough Cycle, then press Start. When the cycle is complete, transfer dough to a lightly floured surface and divide into 24 rolls. Cover with a towel and let rolls rise until doubled, about 1 hour. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a large baking sheet. Arrange the rolls on the prepared baking sheet, and bake 10 to 12 minutes in the preheated oven, until lightly browned.
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 and rinse under cold water. Place pasta, crabmeat, red pepper, mango, cilantro and jalapeno in a large bowl and set aside. In a small bowl, whisk together the lime zest, lime juice, olive oil, honey, cumin, ginger and salt. Pour over salad, toss to coat and let sit in refrigerator for at least one hour before serving.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a medium bowl, combine the cake mix, oil, eggs, sour cream and cream of coconut. Mix until well blended. Spread evenly into the prepared pan. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool. Make the frosting while your cake cools. In a medium bowl, cream together the confectioners sugar, cream cheese and milk. Stir in the vanilla. Frost cooled cake then sprinkle with coconut.
Place potatoes into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and cool until easily handled. Slice potatoes about 1/2-inch thick and place in a bowl. Whisk olive oil and vinegar together in a bowl; stir in garlic. Pour dressing over potatoes and lightly toss to coat. Mix red bell pepper, green olives, shallot, parsley, salt, and pepper into potatoes. Serve salad with lemon wedges to squeeze over each serving.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round cake pans. Combine chocolate cake mix and instant pudding mix in a large bowl. Add eggs, water, and vegetable oil; mix well to combine. Mix in 1/2 cup maraschino cherry juice until smooth. Stir in cherry pieces and chocolate chips. Divide cake batter between prepared pans, filling each halfway. Bake cakes in the preheated oven until toothpicks inserted in the centers come out clean, 26 to 32 minutes. Remove from oven and let cool, 10 minutes. Remove from pans and transfer to wire racks to cool completely, about 1 hour. Beat heavy cream in a chilled glass or metal bowl with an electric mixer on low speed until foamy, about 1 minute. Add sugar and cream of tartar. Increase speed to high and beat until stiff peaks form, 4 to 6 minutes. Spread 1/4 of the whipped cream evenly over the bottom cake layer. Cover whipped cream with a thin layer of pie filling. Place second layer of cake on top. Spread another 1/4 of the whipped cream over the second layer; cover with pie filling. Place third layer of cake on top. Spread remaining whipped cream on top; cover with remaining pie filling.
Stir whipping cream, cream cheese, butter, sugar, salt, and pepper together in a slow cooker set to High; cook, stirring regularly, until the cheese and butter are melted, about 10 minutes. Stir corn into cream mixture. Cook on Low for 4 hours.
Season salmon fillets to taste with sea salt, and place into a shallow, glass dish. Whisk together vinegar, olive oil, lemon juice, garlic, and rosemary; pour over salmon fillets. Cover, and refrigerate at least 30 minutes. Preheat an outdoor grill for medium-high heat, and lightly oil grate. Remove salmon from marinade, and shake off excess. Discard remaining marinade. Cook on preheated grill until fish is opaque in the center and flakes easily with a fork, about 4 minutes per side.
Combine cream cheese and cranberry sauce in a bowl. Spread 1/4 of the mixture across the surface of each tortilla, spreading all the way to the edges. Top each evenly with 1/4 of the sliced turkey, chopped Swiss cheese, and sliced apples. Roll tortillas up tightly and wrap in plastic wrap. Refrigerate rolled tortillas for at least 1 hour. Slice each chilled tortilla roll into 8 pieces before serving.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. Spread hazelnuts on the sheet in an even layer. Bake until skins have split and nuts are fragrant, 10 to 15 minutes; rub with a damp towel and blow the skins away. If they cooled off when you removed the skins, go ahead and warm them in the oven again. This will help them to release more oil. Combine the nuts and chocolate chips in the bowl of a food processor. Add the honey and process into a smooth paste, adding more oil if needed. Spoon into a container and store at room temperature.
Preheat oven to 250 degrees F (120 degrees C). Place rice into the bottom of a Dutch oven; add water, tomatoes, onion, green chile peppers, ancho chile peppers, chicken bouillon, oregano, and cloves. Place roast on top of the rice mixture; season with salt and pepper. Pour salsa verde over roast. Cover Dutch oven. Bake in the preheated oven for 6 hours. Discard pork bones and ancho chile peppers. Shred pork and return to Dutch oven; stir. Transfer pork mixture to a serving plate using a slotted spoon, draining well.
Mix sugar, pumpkin pie spice and corn starch in a large bowl. Cut apples into 1/4-inch thick slices and place in a separate bowl. Sprinkle apples with lemon juice and rum; add to dry ingredients. Stir to combine. Place in piecrust. Dot with 2 tablespoons of butter. Drizzle with caramel sauce. Stir flour and brown sugar together in small bowl. Cut in 1/4 cup butter until mixture resembles coarse meal. Sprinkle evenly over top of pie. Bake in a preheated 400 degrees F oven for 10 minutes. Reduce heat to 350 degrees F and bake an additional 40 to 50 minutes, until golden brown. Delicious when served warm with a scoop of vanilla ice cream.
In a pot, cover potatoes with water and bring to a boil over high heat. Simmer on medium-high heat until the center of the potatoes are tender when pricked with a fork, about 20 minutes. Turn off heat. Drain, return potatoes to pot and allow to completely dry out over remaining heat. Mash with a potato masher until smooth. Place warm mashed potato in medium bowl. Stir in flour, salt and melted butter. Mix lightly until dough forms. On a well floured surface, knead the dough lightly. The dough will be sticky. Use a floured rolling pin to flatten into a 9 inch circle about 1/4 inch thick. Cut into quarters using a floured knife. Sprinkle a little flour into the base of the skillet and cook the farls for 3 minutes on each side or until evenly browned. Season with a little salt and serve straight away.
Preheat oven to 325 degrees F (165 degrees C). Lightly grease the doughnut pan with cooking spray. In a large bowl, stir together the all-purpose flour, whole wheat flour, powdered milk, baking powder, salt, cinnamon, and nutmeg. Make a well in the center and pour in the eggs, honey, apple juice concentrate and vanilla. Mix until well blended. Fill each depression in the prepared doughnut pan 2/3 full with batter. Bake for 8 to 10 minutes in the preheated oven, or until the tops spring back when lightly touched. Allow doughnuts to cool before removing from pan.
Pour the vodka into a 1-liter glass bottle, and add the grains of paradise. Close the bottle, and shake gently. Store in a cool place for 5 to 7 days; gently shake the bottle once a day. Strain the vodka through a very fine metal mesh strainer, such as a wine strainer, into a sterile glass container. (Using a coffee filter will strip some of the flavoring oils out of the vodka.)
Preheat oven to 325 degrees F (165 degrees C). Grease a 1 1/2 quart baking dish. Scald 3 1/2 cups of milk in top of double boiler over direct heat. Remove milk from heat. Mix cornmeal with remaining 1 cup of milk, and stir this mixture into the scalding milk, stirring constantly. Place the milk mixture into the top of the double boiler and cook for 20 minutes, stirring frequently. Stir butter, molasses, salt, sugar and cinnamon into the mixture. Pour into the prepared baking dish. Bake in the preheated 325 degrees F (165 degrees C) oven for 1 1/2 hours.
Bring a large pot of lightly salted water to a boil. Add rotini pasta and cook for 8 to 10 minutes or until al dente; drain. Mix together cooked pasta, olive oil, vinegar, garlic powder, basil, oregano, mushrooms, tomatoes, Feta cheese, green onions and olives. Cover and chill for at least 2 hours, serve cold.
Place lime juice, cold water, sugar, and strawberries in blender and blend on high until smooth. While blender is running, add ice cubes one at a time.
Heat 1 tablespoon olive oil in a saucepan over medium heat and cook onion until soft and translucent, 3 to 5 minutes. Add minced garlic and cook until fragrant, about 30 seconds. Add tomato sauce, season with salt, and simmer over low heat until thickened, about 15 minutes. Heat 1 tablespoon olive oil in a skillet and cook peeled garlic for 1 minute. Add mussels and cook until they open, about 8 minutes. Transfer mussels to a bowl. Pour in white wine and allow to evaporate. Remove garlic, but save cooking liquid. Heat 1 tablespoon olive oil in a separate skillet and cook clams until they open, about 8 minutes. Remove 1/2 of the mussels and 1/2 of the clams from their shells. Discard any unopened shells. Add all mussels and clams, with and without shells, and cooking liquid to the tomato sauce. Season with red pepper flakes and simmer for a few minutes. Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and add spaghetti to tomato sauce. Mix in parsley and season with salt and pepper. Serve with Parmesan on the side.
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish. Drain spinach. In a medium mixing bowl combine spinach, soup mix and sour cream. Spoon into greased casserole dish and top with cheese. Bake in preheated oven about 25 minutes, or until heated through.
Preheat oven to 350 degrees F (175 degrees C). Bring water to boil in a medium saucepan. Place frozen brussels sprouts in the water, and return to boil. Reduce heat, and simmer 6 to 7 minutes, until tender; drain. In a medium bowl, mix brussels sprouts with butter, cream of mushroom soup, eggs, Cheddar cheese, and 1/3 cup bread crumbs. Transfer to a medium baking dish, and top with remaining bread crumbs. Cover, and bake 25 minutes in the preheated oven, until bubbly. Uncover, and continue baking 5 minutes, until lightly browned.
Preheat oven to 350 degrees F (175 degrees C). Spray the inside of a 9x5-inch loaf pan with cooking spray. Mix flour, sugar, baking soda, salt, cloves, cinnamon, nutmeg, pumpkin pie spice, and baking powder together in a large bowl. Add pumpkin puree, vegetable oil, water, and eggs; beat until well incorporated and smooth. Gently stir in chocolate chips and almonds. Pour batter into the prepared loaf pan. Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, 1 hour and 15 minutes. Let cool in pan for 10 minutes before transferring to a wire rack to finish cooling.
Heat a saucepan over medium heat. Add coconut oil, lemongrass, green curry paste, garlic, ginger, and red pepper flakes. Cook until fragrant, about 2 minutes. Add broth and water to the saucepan with the lemongrass mixture and bring to a boil. Add spiralized zucchini noodles, mushrooms, snow peas, bok choy, scallions, and lime juice. Cook until tender, about 4 minutes. Season soup with salt and pepper. Add cilantro. Stir to combine, adjust seasoning if needed, and ladle into bowls.
Preheat oven to 350 degrees F (150 degrees C). Grease cookie sheets. Sift flour, baking powder, salt, sugar, and cocoa into a large mixing bowl. Chop chocolate into fine pieces and add to mixture. Cut the butter into small pieces and stir into the flour mixture. Add eggs and stir until the mixture forms a stiff dough. Wet hands with cold water and roll tablespoonfuls of dough into balls. Place on cookie sheets 3 inches apart. Bake for 13 to 15 minutes in the preheated oven, until centers look dry. Transfer to wire racks to cool.
Heat oil in a medium saucepan over medium heat. Add onion and celery and cook 2 minutes. Add poultry seasoning, cranberries and broth. Bring to a boil and stir in Multi-Grain Medley. Cover, reduce heat and simmer 5 minutes. Remove from heat and let stand 5 minutes. Stir in pecans and season with salt and pepper, if desired.
Place the avocado, tomatillos, and red onion into a bowl, and mix in juice of 2 lemons and olive oil. Set aside in refrigerator. Preheat oven to 400 degrees F (200 degrees C). Whisk peanut butter, red curry paste, and sesame seed oil together in a saucepan until smooth, and gradually whisk in the cream, a little at a time. Bring to a simmer over medium heat. Reduce heat, and simmer the cream mixture until reduced by half, about 15 minutes; whisk in the juice of 2 more lemons. Bring a pot of water to a boil over medium heat, and simmer the yucca strips until they start to become tender, 8 to 9 minutes. Remove yucca pieces, and dry on paper towels. Heat 2 tablespoons vegetable oil in a skillet, and fry the yucca pieces until crisp and browned, 5 to 8 minutes. Drain yucca fries on paper towels. Heat 1 more teaspoon of vegetable oil in an oven-safe skillet over medium-high heat until the oil shimmers with heat. Sear the grouper fillet until the outside is browned but the flesh is still translucent, about 1 minute per side. Sprinkle with salt and black pepper. Place the skillet into the preheated oven, and cook the grouper until just opaque, about 10 minutes. Serve fillet with the yucca fries, topped with curry cream sauce and avocado-tomatillo salsa.
Preheat an oven to 350 degrees F (175 degrees C). Stir the sausage, Cheddar cheese, and baking mix together in a mixing bowl until evenly combined; roll into 1 inch balls and place onto an ungreased baking sheet. Bake in the preheated oven until the pork is no longer pink in the center and the balls are golden brown, 15 to 20 minutes.
For the Spice Blend, mix all ingredients in small bowl. Set aside. For the Chermoula, place cilantro, garlic and lemon juice in blender container; cover. Blend until almost smooth. Gradually add oil with machine running. Blend until smooth. Mix in 1 1/4 teaspoons of the Spice Blend. Keep refrigerated until ready to serve. For the Couscous, bring water to boil in small saucepan. Stir in remaining ingredients and another 1 1/4 teaspoons of the Spice Blend. Cover. Remove from heat. Let stand 5 minutes. Fluff with fork. For the Shrimp, toss shrimp with remaining Spice Blend in medium bowl until evenly coated. Heat oil in medium skillet on high heat. Add shrimp; cook 1 minute per side or just until shrimp turn pink. To serve, spoon Chermoula into serving bowl. Top with couscous and shrimp. Garnish with cilantro, if desired.
Heat olive oil in a large pan over medium heat. Add onion, peppers, and garlic; cook and stir until soft, 5 to 7 minutes. Transfer to a plate. Add ground chorizo to pan and cook and stir, crumbling, until browned and cooked through, 5 to 7 minutes. Remove from heat. Pour chicken stock into a large soup pot. Add Hunt's tomatoes, Mexican corn, salsa verde, cumin, chipotle, and softened onion-peppers-garlic mixture. Stir to combine, then simmer for 10 minutes to blend flavors. Stir in cod, shrimp, and reserved chorizo and continue to simmer until fish and shrimp are cooked, about 5 to 7 minutes. Ladle into serving bowls. Serve with fresh chopped green onions, chopped cilantro, and lime wedges.
Preheat oven to 450 degrees F (230 degrees C). Mix marionberries, 3/4 cup sugar, flour, and lemon juice together in a large bowl until well-combined. Fit the bottom of a 9-inch pie plate with 1 pie crust. Pour in marionberry mixture. Cover with second crust; crimp edges to seal. Brush pie lightly with water. Sprinkle 2 teaspoons sugar on top. Cut four to eight 1-inch slits in the top crust with a knife. Bake in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until crust is golden, 45 to 50 minutes more. Let cool completely before serving, about 1 hour.
Combine 1/4 cup warm water, yeast, and honey in work bowl of a stand mixer, stirring to dissolve honey. Let stand until yeast forms a creamy layer, about 10 minutes. Beat milk, chile-garlic sauce, and 1/4 cup warm water into yeast mixture; mix in egg. Beat white whole wheat flour into liquid ingredients on low speed until flour is moistened; let stand 10 minutes for flour to absorb moisture. Add salt, Cheddar cheese, and 2 cups bread flour to bowl and mix until thoroughly incorporated. Continue to beat remaining bread flour into dough, 1 tablespoon at a time, until the dough forms a ball and separates from the side of the mixing bowl. Add Set the mixer to medium-low speed and knead for 10 minutes. Dough should be slightly sticky. Shape dough into a ball and place into an oiled bowl; turn dough ball around in the bowl to coat dough lightly with oil. Cover with a cloth and set into a warm place to rise until doubled, 1 hour to 1 hour and 15 minutes. Gently punch down dough to break bubbles and pat out on a floured work surface to a 9x12-inch rectangle. Roll dough tightly in a spiral, starting at a 9-inch edge; pinch seams together to form a log. Place dough into a 5x9-inch loaf pan with seam side down and tuck ends of dough underneath neatly. Cover with a cloth and let rise until dough top clears the sides of the pan, 30 to 45 minutes. Preheat oven to 375 degrees F (190 degrees C). Bake the bread in the preheated oven until the loaf sounds hollow when tapped and the crust is golden brown, about 30 minutes. Spread top of hot loaf with butter to make a soft crust; let cool in the pan.
Mix ground beef, egg, mushrooms, onion, whole-wheat crackers, and salt together in a bowl. Mold into a ring on a microwave-safe dish. Spread ketchup on top. Cover with parchment paper. Cook in the microwave until beef is no longer pink in the center, 5 to 8 minutes. Drain off any fat. Cover and let sit for 5 minutes before serving.
Preheat oven to 350 degrees F (175 degrees C). Stir together the flour, baking soda and salt; set aside. In a large bowl, cream together the vegetable oil, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and almond extracts. Blend in the dry ingredients, then fold in the chocolate chips. Drop by rounded spoonfuls onto ungreased cookie sheets. 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.
Stir lime juice, honey, soy sauce, olive oil, garlic, and cumin together in a bowl; pour into a resealable plastic bag, add chicken, coat chicken with the marinade, squeeze bag to remove excess air, and seal the bag. Marinate in the refrigerator 1 hour to overnight. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken thighs from the marinade and shake to remove excess moisture. Discard remaining marinade. Cook the chicken thighs until no longer pink at the bone and the juices run clear, 6 to 8 minutes per side. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Heat oven to 350 degrees F. Mix flour, baking powder and baking soda. Beat cream cheese, butter and sugar in large bowl with mixer until blended. Add bananas and eggs; mix well. Gradually add flour mixture, mixing well after each addition. Stir in nuts. Pour into greased and floured 9x5-inch loaf pan. Bake 1 hour 10 min. or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to wire rack. Cool completely.
Preheat air fryer to 390 degrees F (200 degrees C). Place buns in the basket of the air fryer and cook for 2 minutes. Remove buns to a plate. Place hot dogs in the basket of the air fryer and cook for 3 minutes. Transfer hot dogs to buns.
Preheat the oven to 250 degrees F (120 degrees C). Line two rimmed cookie sheets with aluminum foil. Arrange crackers on the prepared cookie sheets in a single layer. Place a piece of bacon on top of each cracker, then put about a teaspoon of brown sugar on top of the bacon. Bake in the preheated oven until bacon is browned and crackers and bacon are glazed, about 45 minutes. Drain on paper towels before serving.
Combine 1/4 cup mirin, soy sauce, 3 tablespoons fish sauce, 1 tablespoon sriracha sauce, brown sugar, and garlic in a bowl. Stir in pork. Let marinate in the refrigerator, 1 to 4 hours. Heat vegetable oil in a large skillet over medium heat. Add pork, discarding marinade; cook and stir until lightly browned, 5 to 10 minutes. Drain excess juices and allow to cool to room temperature, about 15 minutes. Place noodles in a large bowl and cover with boiling water. Let soak until softened, about 5 minutes. Drain and cut into short lengths. Combine drained noodles, shrimp, scallions, lettuce, carrots, cucumber, red bell pepper, and cilantro in a large bowl to make salad. Stir in pork. Mix sesame dressing, 1/3 cup mirin, 1/4 cup fish sauce, and 1 tablespoon sriracha sauce in a bowl to make dressing. Pour over salad and toss until well-mixed. Grind peanuts coarsely in a food processor. Sprinkle on top of the salad.
Place the rice and 2/3 cup water in a pot, and bring to a boil. Reduce heat to low, cover, and simmer 40 minutes, until tender. Mix the textured vegetable protein and 3/4 cup boiling water in a medium bowl. Soak 15 minutes, until rehydrated. Mix in the cooked rice. Preheat oven to 350 degrees F (175 degrees C). In a bowl, mix the tomato soup and 10 3/4 fluid ounces (1 soup can) water. Place the cabbage in a pot with enough water to cover. Bring to a boil, and cook 15 minutes, until leaves are easily removed. Drain, cool, and separate leaves. Heat the oil in a skillet over medium heat. Stir in the onion, carrot, red bell pepper, and garlic. Cook until tender. Mix in wine, and continue cooking until almost all liquid has evaporated. Stir in rice and textured vegetable protein, reserved juice from the tomatoes, egg, and peas. Season with cayenne pepper, onion powder, garlic powder, basil, and hot pepper sauce. Cook and stir until heated through. On 1 cabbage leaf, place about 2 tablespoons skillet mixture and 1 tomato. Roll tightly, and seal with a toothpick. Repeat with remaining filling. Arrange in a casserole dish. Pour the soup and water over cabbage rolls. Season with salt and pepper. Cover, and bake 35 minutes in the preheated oven, basting occasionally with the tomato sauce. Remove cover, and continue baking 10 minutes.
Heat oven to 350 degrees F. Combine flour, oats, brown sugar, cinnamon, baking soda, salt and nutmeg in large bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Reserve 1 3/4 cups crumb mixture; press remaining crumb mixture onto bottom of an ungreased 13 x 9-inch baking pan. Bake 15 minutes. Arrange apples over partially baked crust. Mix sweetened condensed milk and 1/2 cup caramel topping until blended. Pour evenly over apples. Add walnuts to reserved crumb mixture; sprinkle over apple layer. Bake 45 to 50 minutes or until apples are tender. Cool in pan on wire rack. Serve warm topped with vanilla ice cream and remaining caramel topping.