HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat an oven to 375 degrees F (190 degrees C). Grease a 9x5 inch loaf pan. Combine flour, baking powder, baking soda, salt, cinnamon, ginger, and orange zest in a bowl. Set aside. Combine dates, apricots, raisins, walnuts, and cornmeal in a separate bowl. Set aside. Beat eggs, vegetable oil, 1/3 cup of orange juice, and molasses in a large bowl. Gradually pour the flour mixture into the egg mixture, mixing until just incorporated. Fold in the dried fruit mixture; mixing just enough to evenly combine. Pour the batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. To prepare the syrup: Mix honey, 1/3 cup of orange juice, and butter in a microwave-safe glass or ceramic bowl for 1 minute. Stir in the orange-flavored liqueur. Poke holes throughout the cake then pour syrup over the cake.
Preheat an oven to 475 degrees F (245 degrees C). Grease an 8-inch cake pan. Sift flour and salt together into a large mixing bowl. Make a dent in flour by pushing flour from center toward sides of bowl. Add 2 walnut-size lumps of shortening and a splash of buttermilk to the flour where you made the dent. Work the shortening into the flour using fingers in a twisting motion (rub thumb against pointer and middle finger motion) until the shortening is fully incorporated into the flour. Pour buttermilk into the flour about 1/4 cup at a time, continuing to work it in with your fingers until the buttermilk is completely incorporated into a sticky dough. Roll dough into 8 large balls and drop into prepared cake pan, working around the outside and putting the last one in middle to fill the pan. Press dough balls with back of fingers to flatten until they touch and are about 3/4- to 1-inch thick. Bake in preheated oven until the tops are golden brown, 15 to 20 minutes. Brush tops with melted butter.
Preheat oven to 250 degrees F (120 degrees C). Grease a 10 inch tube pan and line it with parchment paper. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time. Sift together 3 cups of the flour, baking powder and salt. Mix remaining flour with fruit and nuts. Stir into batter. Add vanilla. Pour into tube pan. Bake at 250 degrees for 3 hours. Cool in pan.
Push 20 cloves into the outside of each peeled orange; place into your slow cooker. Add lemons, dried cherries, and cinnamon sticks. Pour apple cider and orange juice into the slow cooker. Cook liquid on High until gently boiling, about 5 hours. Reduce to Low to keep juice warm. Ladle juice into mugs. Stir 1 ounce brandy into each serving.
With an electric beater, mix together the butter or margarine and the confectioners' sugar. Sift together the flour and the corn starch and mix in gradually in the butter mixture. Add the chocolate chips. Shape dough into little balls of approximately 1 1/4 inch in diameter. Put on a non-greased cookie sheet. Bake at 330 degrees F (170 degrees C) for approximately 20 minutes.
Combine shrimp, celery, onion, lemon juice, salt, pepper and one cup mayonnaise in a mixing bowl. Refrigerate and chill the shrimp mixture for at least one hour. Cut the tops off of the tomatoes and scoop out their insides; chill until the shrimp mixture is well chilled. Scoop the shrimp mixture into the hollowed out tomatoes. Serve.
In a bowl, mix all the ingredients together, except for the Nutella(R) hazelnut spread, for 1 to 2 minutes until the dough becomes workable. Roll out the dough between 2 sheets of baking paper until it reaches a thickness of around 1/8th of an inch. Cut out the dough using a cookie cutter or a stencil. Refrigerate for 30 minutes. Preheat the oven to 325 degrees F and position the baking rack in the middle of the oven. Transfer the cookies onto a baking tray lined with baking paper. Bake for 10 to 11 minutes. Remove from the oven and let them cool down on the tray. Fill a piping bag fitted with a small nozzle (about 1/16th of an inch) with the Nutella(R) hazelnut spread and pipe 1/2 tbsp of Nutella(R) hazelnut spread on half of the cookies and assemble with the other half. Finish your cutout cookies with Nutella(R) hazelnut spread.
Preheat oven to 200 degrees F (95 degrees C). In a medium, nonporous bowl, combine the salt, liquid smoke, garlic powder, monosodium glutamate, onion powder, soy sauce, Worcestershire sauce and ground black pepper to taste. Place meat slices in this mixture and coat well. Then place the meat slices onto two 10x15 inch baking dishes in a single layer. Bake at 200 degrees F (95 degrees C) for 8 hours.
Rinse, stem, and slice the strawberries into bite-size pieces. Heat the strawberries and 1/3 cup Mott's Fruit Punch Rush in a wide skillet or saucepan over medium-low heat. Stir occasionally for about 10 minutes until the strawberries have softened. Cool the strawberries to room temperature and assemble the parfaits. Stir the yogurt and remaining 2 tablespoons Mott's Fruit Punch Rush together in a medium bowl. Spoon 1/4 cup yogurt into each jar, then top with about 2 tablespoons cooled strawberries. Sprinkle with 1-2 tablespoons granola. Repeat with another layer of each ingredient in each jar. Refrigerate until ready to serve. The granola in each parfait will stay crunchy for up to 4 hours; after that, it will be soggier but still delicious.
Place the tuna in a small bowl. Pour peanut oil over, sprinkle with the wasabi fumi furikake, and wasabi powder. Stir well, cover, and refrigerate until serving. To serve, press half of the mixture into a 1/2 cup container and unmold onto a bed of greens. Repeat for second portion.
Mix meat, onions and mushrooms in slow cooker. Add broth; stir. Cover. Cook on LOW for 6 to 8 hours (or on HIGH for 3 to 4 hours). Combine cream cheese spread and flour. Add to meat mixture just before serving; stir until cream cheese is completely melted and mixture is well blended. Add to hot pasta; toss to coat.
Combine the blueberries, pineapple, oranges, melon, lemon juice, lemon zest, sugar, and pineapple juice in a large skillet. If desired, stir in the yogurt to make the mixture more creamy. Cook and stir over medium-high heat until the sugar dissolves and the fruit softens, 3 to 5 minutes. Place fruit mixture into a blender or the bowl of a food processor; blend or pulse until smooth. Spoon into a freezer dish. Chill until mixture becomes slushy, about 20 to 25 minutes, or until desired consistency. Serve garnished with fresh mint leaves.
Preheat oven to 350 degrees F (175 degrees C). In a saucepan, whisk together 2 cups sugar, cocoa and flour. Blend in evaporated milk and vanilla. Beat egg yolks, and stir into pan. Add the butter or margarine. Heat, stirring constantly just until butter is melted. Pour filling into unbaked pie shell. Bake in preheated oven for 35 to 40 minutes, or until pie is not "wobbly" when shaken. Beat egg whites until soft peaks form. Gradually add 1/4 cup sugar, beating constantly, until stiff peaks form. Spread meringue on pie. Return pie to oven, and bake until meringue is golden.
Preheat oven to 350 degrees F (175 degrees C). Sift together the cocoa powder and the flour and pour them into a saucepan. Whisk the egg yolks and 1 1/3 cups sugar. Gradually add the evaporated milk, whisking constantly; slowly pour the milk mixture into the saucepan, whisking until combined. Cook over medium heat, stirring constantly with a flat-bottomed wooden spoon or spatula, until the mixture begins to thicken and coats the back of the spoon, about 15 minutes. Remove the custard from the heat and stir in the butter until melted. Pour the filling into the baked pie crust. To make the meringue topping: Combine the egg whites and cream of tartar in a clean glass or metal bowl; beat with an electric mixer until foamy. Gradually add sugar, a tablespoon at a time, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Spread the meringue over the chocolate filling. Bake in the preheated oven for 10 minutes, or until the tips of the meringue peaks are golden brown.
Melt the butter in a lidded skillet over medium-low heat. Cook and stir orzo pasta until golden brown. Stir in onion and cook until onion becomes translucent, then add garlic and cook for 1 minute. Mix in the rice and chicken broth. Increase heat to high and bring to a boil. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Remove from heat and let stand for 5 minutes, then fluff with a fork.
Sift flour, baking soda, and salt together in a bowl. Beat butter, peanut butter, white sugar, brown sugar, and vanilla together in a separate bowl with an electric mixer until light and fluffy, 1 to 2 minutes. Scrape sides of bowl with a rubber spatula. Add egg to butter mixture and beat on medium speed until blended. Scrape side of bowl down again. Beat flour mixture into butter mixture on low speed until just blended. Scrape bowl and mix a few more seconds. Scoop dough into 2 tablespoon-sized balls and arrange on a baking sheet. Cover baking sheet and refrigerate at least 4 hours (overnight is ideal). Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper and arrange cookie balls atop paper. Bake cookies in the preheated oven until partially cooked, 11 minutes. Place raspberry jam in a bowl and stir until syrup consistency. Press a soda bottle cap into the center of each cookie until edges of cookies bulge and begin to crack, making an indentation. Fill each indentation with about 1 teaspoon jam. Bake cookies until edges are lightly browned, 7 minutes longer. Cool cookies completely on the baking sheet before transferring to a wire rack.
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and rinse with cold water until pasta is chilled. Mix elbow macaroni, hard-cooked eggs, light mayonnaise, creamy salad dressing, spicy brown mustard, dry mustard, and marjoram in a large salad bowl until thoroughly combined. Stir in tomatoes. Be sure to include the juice from your cutting board. Season with salt and black pepper.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch round cast iron skillet or a 9 inch round baking or cake pan. In a mixing bowl, combine flour (reserving 1 tablespoon), sugar, baking powder, baking soda, salt, raisins and caraway seeds. In a small bowl, blend eggs, buttermilk and sour cream. Stir the liquid mixture into flour mixture just until flour is moistened. Knead dough in bowl about 10 to 12 strokes. Dough will be sticky. Place the dough in the prepared skillet or pan and pat down. Cut a 4x3/4 inch deep slit in the top of the bread. Dust with reserved flour Bake in a preheated 350 degrees F (175 degrees C) oven for 65 to 75 minutes. Let cool and turn bread onto a wire rack.
Line a baking sheet with waxed paper. Place white chocolate chips and candy-coated peanut butter pieces in a microwave-safe bowl; heat in microwave, stirring after each 30 second interval until completely melted, 1 to 2 minutes. Stir in rice cereal and peanuts. Pour mixture onto prepared baking sheet. Cool completely until hardened; break into pieces.
In a medium-sized bowl, combine the cheese, basil, salt and pepper. Mix with a fork until well blended. Cut the top off each cherry tomato. Using a small spoon, carefully scoop out the pulp to make a hollow, yet sturdy, shell. Drain off any juice that may be in the tomato shells. Using a small spoon, scoop about 1 teaspoon of the cheese mixture and carefully stuff into a tomato shell. Repeat until tomatoes or cheese mixture is used up. Arrange the filled tomatoes on a platter to serve.
Place potatoes in a large pot. Cover with chicken broth and season with salt and black pepper. Bring to a boil. Reduce heat to medium-high and cook until potatoes are fork-tender, 20 to 25 minutes. Drain. Heat olive oil in a skillet over high heat. Saute onion and garlic, stirring often, until fragrant, about 3 minutes. Add chicken. Season with salt, black pepper, 1/2 the basil, Cajun seasoning, and cayenne pepper. Cook until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain chicken on a paper-towel lined plate. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Place the boiled potatoes in the baking pan and mash slightly. Add chicken. Stir in evaporated milk, sour cream, butter, and remaining 1 1/2 teaspoons basil. Bake in the preheated oven for 15 minutes. Remove from oven and sprinkle mozzarella cheese evenly over the top. Return pan to the oven and bake until cheese is melted, about 5 minutes more.
Bring water and oxtail to a boil in a pot. Skim the foam and oil off the surface. Add 1 onion, fish sauce, star anise, cinnamon, and salt. Stir in pho flavor paste; cover loosely with a lid. Reduce heat and simmer broth for at least 6 hours. Cut the remaining onion in half and slice very thinly. Place in a bowl with scallions and cilantro. Place noodles in a large bowl and rinse. Cover with warm water and let soak for 1 hour. Drop meatballs into the soup 20 minutes before broth is done. Bring a small saucepan of water to a boil. Drain noodles and dip into the boiling water for 30 seconds. Transfer noodles into 8 large bowls. Top each bowl with sliced sirloin. Ladle in broth, meatballs, and oxtail. Taste and season as needed. Squeeze 1 or 2 lime wedges into each bowl and mix in 1/2 teaspoon sugar. Top with the cilantro-onion mixture, bean sprouts, basil, and shallots.
In a steamer or in a colander over boiling water, steam artichokes 45 minutes, until tender. While artichokes are steaming, heat butter in a large pot over medium heat. Saute leeks in butter until translucent. Remove from heat. Scrape the flesh from each artichoke leaf and place in the pan with the leeks. Scrape the prickly choke away from the heart of the artichokes, chop the hearts and add to the leek mixture. Return to medium heat and stir to combine. Pour in broth and heat through. Slowly stir in milk, but do not boil. Season with salt and pepper. Serve hot.
In a small bowl, mix together the molasses, brown sugar, baking soda, ginger and cinnamon until well blended. Cover and refrigerate for at least 10 minutes. Add about a 1/4 cup of coffee to each cup, then stir in about a tablespoon of the spice mixture until dissolved. Fill cup to within an inch of the top with coffee. Stir in half and half to taste, then garnish with whipped cream and a light dusting of cloves.
Place chicken and water in a large pot over high heat and bring to a boil. Reduce heat, cover and simmer, skimming fat as needed, 30 minutes. Place the halved onion, bay leaves, peppercorns, whole celery, whole carrots and lemon grass in the pot and simmer, covered 1 hour. Strain broth and reserve chicken. When chicken is cool enough to handle, remove skin and cut meat into bite-size pieces. Return strained stock to pot over high heat, and stir in chicken base, chopped celery and chopped carrots. Bring to a boil, then reduce heat, cover and simmer 20 minutes, or until carrots are tender. Chop celery leaves and stir into pot with the noodles. Simmer until noodles are cooked, about 10 minutes more. Stir in chicken and heat through.
Combine spinach, banana, avocado, kiwi, lemon juice, mint, almonds, maple syrup, and flax seeds in a blender. Add enough water to almost cover ingredients; blend until smooth. Add ice and blend thoroughly.
Preheat oven to 350 degrees F (175 degrees C). Wash the tube pan in hot soapy water to ensure it is totally grease-free. In a large dry glass or metal bowl, whip egg whites until frothy. Add cream of tartar and salt, and continue to whip. When the whites can form soft peaks, gradually sprinkle in 1 cup sugar, while continuing to beat until stiff peaks form. In a separate bowl, beat egg yolks with 1/4 cup sugar until thick and lemon-colored. Blend in 3/4 cup cake flour and orange extract. Fold half of the whipped egg whites into the yolk mixture. Fold the remaining 1/2 cup of cake flour into the egg whites, along with the vanilla. Spoon about 1 cup of batter at a time, alternating colors, into the prepared pan. Bake for 30 minutes in the preheated oven. Reduce heat to 325 degrees F (165 degrees C) and continue baking for another 20 minutes, or until the top of the cake springs back when pressed. Without removing cake from pan, invert pan onto a wire rack to cool. Once completely cooled, remove cake from the pan and frost with your choice of frosting. Lemon Cream Cheese Frosting works quite well.
Preheat the oven to 450 degrees F (220 degrees C). In a medium bowl, stir together the flour, 1/2 teaspoon of sugar, and salt. Rub in shortening between your fingers, forming evenly small lumps no larger than peas. Stir in water until dough can form a ball. Knead briefly to pull it together, then let rest for a few minutes. Roll out the dough to a about a 12 inch circle. Fit into a 9 inch pie plate, and prick with a fork. Top with another pie plate, and flip over. This method works best with thinner metal pans than glass pans. Bake the crust for 8 to 10 minutes in the preheated oven, or until golden. Cool, then flip back into the original pan. This process keeps the crust from sagging down into the pan without using pie weights. Meanwhile, stir together the cornstarch and 1 cup of sugar in a saucepan. Stir in the orange juice, water and lemon juice. Warm over medium heat, stirring occasionally until thickened and clear. Remove from heat, and chill. To assemble the pie, alternate layers of fresh sliced peaches with the chilled citrus sauce, beginning and ending with the sauce. Serve with whipped cream or ice cream.
Preheat oven to 350 degrees F (175 degrees C). In a large bowl mix the rice, dry onion soup mix, cream of mushroom soup, mushroom pieces and milk. Place the chicken pieces in a 9x13 inch baking dish and pour the mushroom mixture over the chicken. Cover and bake in the preheated oven for 1 hour. Uncover and bake for 15 more minutes.
Heat 1 tablespoon oil in a skillet over medium heat. Add potatoes; cook and stir until tender throughout, 3 to 5 minutes. Season with salt and pepper. Add tomatoes; cook until warmed through, about 2 minutes. Add eggs spinach, garlic, and pesto. Cook and stir until eggs are no longer runny, 3 to 5 minutes. Transfer potato mixture to a bowl and add 2 cups Cheddar cheese; stir well and let cool for 10 minutes. Place 1 spring roll wrapper on a work surface in a diamond shape. Add 1 tablespoon Cheddar cheese and 1/2 cup potato mixture to the upper portion of the wrap. Fold bottom portion of triangle over filling. Brush edges with water; fold edges over and pinch to seal. Fill the rest of the wrappers with the remaining Cheddar cheese and potato mixture to make the pockets. Heat remaining oil in a skillet over medium heat until it reaches 350 degrees F (180 degrees C). Place pockets in the hot oil and cook until golden brown, 3 to 5 minutes.
Beat the butter and sugar together in a bowl until creamy and smooth, and stir in the egg until well incorporated. Stir in the whole wheat flour, all-purpose flour, rosemary, and baking powder until well blended. Cut the dough into 2 equal-sized pieces, and shape each piece into a log about 1 1/4-inch in diameter. Wrap the logs in plastic wrap, and refrigerate at least 2 hours, or place in freezer for about 1 hour. Preheat an oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper. Cut the logs of dough into thin slices, 1/8 to 1/4-inch thick. Place the slices on the prepared baking sheets, and bake in the preheated oven until the cookies are set and the edges turn golden brown, 10 to 12 minutes. Cool for 1 minute on baking sheets before removing to wire racks to finish cooling.
Place cabbage, bean sprouts, celery, and green onions in a large wok and stir fry over a high heat until vegetables cook down (add a little water if necessary). Mix in shrimp, stir fry until cooked. In a large skillet, brown ground meat. Drain grease and add the meat to the vegetable and shrimp mixture. Continue to fry over a high heat; add oyster sauce, soy sauce, garlic, and MSG. When well blended, remove mixture from heat. Place a tablespoon of the meat and seafood mixture (or more, depending on how large your wonton skins are) into the center of each wonton skin. Fold the wonton skin over to make a package of the meat mixture inside, and seal the skin closed by dipping your finger in a little water and pressing the ends together. Fry the wontons in 1/4 inch of vegetable oil until golden brown.
Preheat oven to 400 degrees F. Lightly butter four, 4-oz oven-proof ramekins. Place ramekins on rimmed baking sheet. Set aside. In heatproof bowl over simmering water, melt chocolate with butter. Let cool slightly. In the bowl of an electric mixer, whisk eggs, egg yolks with Pyure Organic All Purpose Stevia Blend, flour and salt until pale and thickened. With the mixer on low speed, gradually add chocolate mixture until well combined. Evenly spoon chocolate mixture into prepared ramekins. Bake for 8 to 10 minutes or until cakes have puffed and formed a light crust. Cakes will jiggle slightly when shaken. (Cakes should still be soft in center to retain soft flowing center) Meanwhile, whip whipping cream in bowl until soft peaks form. Add 1 tsp Pyure Organic All Purpose Stevia Blend; continue whipping for 1 minute longer. Run knife around edge of cakes and invert onto serving plate. Serve with dollop of whipped cream.
Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and run under cold water to cool. Combine pasta, spinach, romaine lettuce, and peaches in a large bowl; add poppy seed dressing and toss to coat. Top salad with chicken.
Gently mix salmon, eggs, almond meal, dill, onion powder, lemon pepper, seafood seasoning, red pepper flakes, and lemon juice together in a bowl until well blended but not mushy; shape into 4 large patties. Melt butter in a large skillet over medium heat. Fry patties in melted butter until browned completely, 5 to 7 minutes per side.
Preheat oven to 325 degrees F (165 degrees C). Coat a 9x13-inch pan with butter. Beat butter and ricotta cheese together in a stand mixer fitted with a paddle attachment until creamy. Add sugar and sucralose sweetener; beat until smooth. Add eggs one at a time, mixing well until each is incorporated. Mix in vanilla extract and almond extract. Whisk flour, baking powder, and salt together in a bowl. Slowly mix flour mixture into butter mixture. Fold blueberries gently into the batter. Pour batter evenly into the prepared pan. Bake cake in the preheated oven until edges are golden brown, 25 to 30 minutes. Continue baking until the center is set and a toothpick inserted into the center comes out clean, 50 to 75 minutes.
Pour milk into a blender; add peaches, banana, and yogurt. Blend mixture until smooth; add chocolate sauce and blend until smooth.
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners. Sift flour, baking soda, baking powder, and salt together in a bowl. Stir bananas, sugar, butter, egg, rum-flavored extract, and vanilla extract together in a bowl. Fold flour mixture into banana mixture 1 cup at a time. Add pineapple chunks and 1/2 cup coconut; fold gently into batter. Pour batter into prepared muffin cups and top each with about 1 teaspoon shredded coconut. Bake in the preheated oven until golden brown and a toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes. Cool for 10 minutes in the pan before removing to a wire rack.