HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400 degrees F (200 degrees C). In a 9x13 inch baking dish, melt the butter in the oven. In a medium bowl, stir together flour, white sugar, and milk until smooth. Pour batter into the prepared dish. In a separate bowl, toss pineapple with brown sugar until fruit is well coated. Drop pineapple mixture by spoonfuls into the batter. Sprinkle with cherries. Bake 30 minutes in the preheated oven, until golden.
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and mash. Set aside. Preheat the oven to 450 degrees F (230 degrees C). Butter 24 mini muffin cups. Combine water and butter in a saucepan over medium heat and season with salt. Heat until butter melts and starts to bubble. Stir in flour until mixture pulls away from the pan and comes together into a dough. Transfer pastry dough to a bowl. Spread in the bowl and let cool, about 5 minutes. Mix in eggs using a spatula until dough is very soft and sticky. Add 2 cups of the mashed potatoes and mix until well combined. Add a pinch of salt, cayenne pepper, and nutmeg. Give it one last mix. Scoop potato dough into the greased muffin cups. Bake in the preheated oven until golden brown and puffed, about 20 minutes. Let rest for 1 minute before removing puffs onto a wire rack. Let cool for 5 minutes and serve warm.
Pour the vodka, lime juice, and triple sec into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into a chilled shot glasses to serve.
Preheat oven to 400 degrees F (200 degrees C). Place chicken in a roasting pan. Coat with soy sauce and bake at 400 degrees F (200 degrees C) for 30 minutes; reduce heat to 350 degrees F (175 degrees C) and bake for 1 hour. Drizzle oil over chicken and bake for another 10 minutes. Remove chicken from oven, place on a platter and keep warm. To Make Gravy: Put roasting pan on stove; pour chicken stock into pan and bring to a boil, stirring frequently, scraping up bits of caramelized soy sauce. In a small bowl, combine cornstarch and water and mix; stir this mixture into roasting pan and stir until well combined and a nice, thick gravy is made. Serve with roasted chicken.
Heat oil in a soup pot over medium heat. Add onion and garlic, and cook stirring often until onion is translucent. Add carrots and potatoes, and cook for just a few minutes to allow the carrots to sweat out some of their juices. Pour the vegetable broth into the pot, and season with ginger, curry powder, salt and pepper. Bring to a boil, then reduce heat to low. Simmer for 15 to 20 minutes, until carrots are tender. Puree soup in small batches using a food processor or blender, or if you have an immersion blender, it can be done in the soup pot. Reheat soup if necessary, and serve.
Combine the brown sugar and evaporated milk in a medium saucepan. Heat over medium-high heat, stirring to dissolve the sugar. When the mixture begins to boil, connect a candy thermometer to the side of the pan. Heat to 232 degrees F (112 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from the heat and use a sturdy wooden spoon to stir in vanilla. Add butter and pecans and continue to stir until thick and creamy. It will lose some of its shine. Drop spoonfuls onto waxed paper and allow to cool at room temperature until set. Store in an airtight container at room temperature.
Bring a large pot of water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 11 minutes. Drain and rinse with cold water. Combine orzo, chicken, tomatoes, red onion, basil, and oregano in a large bowl. Whisk vinegar, oil, salt, and pepper in a separate bowl. Drizzle over the pasta mixture. Toss to coat. Sprinkle with olives and feta cheese.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, beat cream cheese and 1 tablespoon melted butter or margarine until smooth. Add the chicken, onion, salt, pepper, milk and pimento. Mix well. Separate crescent dough into four rectangles. Firmly press perforations to seal. Spoon 1/2 cup of the chicken mixture onto the center of each rectangle. Pull 4 corners of dough to center of chicken mixture and twist firmly. Pinch edges to seal. Place sandwiches on an ungreased cookie sheet. Brush tops of sandwiches with 1 tablespoon of melted butter or margarine; sprinkle with crushed croutons. Bake in preheated oven for 25 to 30 minutes or until golden brown.
Heat about 3 cups water in a microwave-safe bowl for 3 minutes. Heat a griddle or comal over medium heat. Toast pasilla chiles, guajillo chiles, ancho chiles, cascabel chile, and morita chile for about 1 minute. Turn chiles over and toast until fragrant, 1 to 2 minutes. Remove stems and seeds. Place chiles in the bowl of water; cover and let soak, 10 to 15 minutes. Place tomatoes on the hot griddle. Cook until blackened on all sides, 10 to 15 minutes. Transfer to a blender. Heat 1/4 cup oil in a skillet over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Transfer onion and garlic to the blender using tongs, tilting the skillet to reserve the oil. Toast cloves, sesame seeds, and coriander seeds in the hot skillet until fragrant and lightly browned, 30 to 60 seconds. Place in the blender. Cook cranberries in the skillet until toasted, about 1 minute; place in the blender. Pour an additional 1/4 cup oil in the skillet; reheat over medium heat. Stir in peanuts and almonds; cook and stir until fragrant, about 1 minute. Add to the blender, reserving oil in the skillet. Place tortillas in the hot skillet; increase heat to medium-high. Fry until slightly crisped, about 1 minute; place on a plate. Add the remaining oil and chocolate tablet to the skillet; cook and stir until melted, about 2 minutes. Pour into the blender. Place softened chiles and 1/3 of the soaking liquid into the blender. Add salt, white pepper, cumin, and oregano. Blend until smooth. Tear tortillas and add to blender; blend mole until smooth. Pour mixture into a large pot over low heat. Stir in broth slowly and add cinnamon stick. Simmer until slightly thickened and flavors meld, about 1 hour. Remove cinnamon stick. Pour mole over reheated turkey.
Pour the water into a saucepan, and cover with a lid. Bring to a boil over high heat, then pour in the quinoa, recover, and continue to simmer over low heat until the water has been absorbed, 15 to 20 minutes. Scrape into a mixing bowl, and chill in the refrigerator until cold. Once cold, stir in the red bell pepper, yellow bell pepper, red onion, curry powder, cilantro, lime juice, sliced almonds, carrots, and cranberries. Season to taste with salt and pepper. Chill before serving.
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper; place squash on top, cut-side down. Bake in the preheated oven until skin is easily pierced with a fork, about 45 minutes. While squash is cooking, fry bacon in a large skillet over medium-high heat until crisp, 5 to 10 minutes. Transfer to a paper towel-lined plate, reserving grease in skillet. Crumble bacon when cool enough to handle. Cool baked squash until easily handled. Scrape flesh into noodles using a fork. Place noodles and garlic in the skillet with the reserved bacon grease. Cook over medium heat for 2 minutes; reduce heat to low. Whisk eggs and Parmesan cheese together in a small bowl; add to skillet and stir continuously for 3 minutes. Remove from heat and stir in cooked bacon pieces, parsley, salt, and pepper. Serve immediately.
Mix the cream cheese, confectioners' sugar and peanut butter together until smooth. Fold in 1/2 of the whipped topping. Spoon the mixture into the graham cracker crust. Place the remaining whipped topping over the top of the peanut butter mixture and garnish with the peanut butter cups. Chill for at least 2 hours or overnight before serving.
In a medium saucepan over medium heat, place the green beans with liquid and wine. Cook until heated through; drain. Place the cheese in a microwave-safe bowl. Heat in the microwave on low or medium power in 1 minute intervals, until melted. Scoop the melted cheese over the heated green beans, and season with minced garlic to serve.
Preheat oven to 400 degrees F (200 degrees C). Mix honey, olive oil, lime juice, chipotle pepper, 3 tablespoons adobo sauce, and garlic together in a bowl. Place tenderloin in a baking dish; top with peach slices. Pour honey sauce over tenderloin. Cover with a lid or aluminum foil. Bake in the preheated oven until meat is no longer pink in the center, 30 to 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Let rest for 10 minutes; cut into very thin slices. Serve topped with the cooked peaches and pan juices.
Whisk together sour cream, mustard, lemon juice and dill until well blended. Chill before serving.
Preheat the oven to 350 degrees F (175 degrees C). Melt 3 tablespoons of butter in a large skillet over medium heat. Add the mushrooms, and saute until tender, about 10 minutes. Layer half of the mushrooms in the bottom of a casserole dish. Sprinkle with half of the olives, half of the cheese, and 1 tablespoon of flour. Repeat the layers then top with the bread crumbs. Drizzle 2 tablespoons of melted butter over the crumbs. Bake for 30 minutes in the preheated oven, until bubbly and browned on the top.
Preheat an oven to 500 degrees F (260 degrees C). Roll out dough to fit a 9-inch pie plate. Place ground pork, rosemary, bread crumbs, parsley, and onion in a medium-size bowl; mix until well blended. Remove casings from sausage, and crumble into the mixture. Season with salt and pepper. Sprinkle 1/4 cup grated Parmesan cheese into the bottom of pie shell. Spread pork mixture on top of cheese, and sprinkle with remaining Parmesan. Place top crust over filling, and crimp the edges together. Cut vents in top crust. Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake until crust is golden brown, about 35 to 40 minutes more. Cover edges of crust with foil if they begin to get too brown.
In the bowl of a stand mixer, dissolve yeast in warm milk. Let stand until creamy, about 10 minutes. Lightly grease a large mixing bowl. Stir flour and eggs into yeast mixture; beat on medium-low speed for about 10 minutes, scraping sides of bowl occasionally. Add cheese and softened butter; beat a few minutes more, until fully incorporated. Dough will be very sticky. Scoop dough into greased mixing bowl. Cover bowl with plastic wrap and let rise for 1 hour. Deflate dough and gently fold it over itself; cover and let rise again for 1 hour. Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans or a tube pan. Transfer dough to a lightly floured surface and knead slightly. Divide the dough in half, if using loaf pans, or shape it into a log if using a tube pan. Transfer dough to prepared pan(s). Let rise for 30 minutes. Bake in preheated oven until loaves are golden brown and sound hollow when their bottoms are tapped, about 60 minutes. Remove from pans and place on a wire rack to cool completely.
Preheat oven to 350 degrees F (175 degrees C). Trim about 1/4 inch off the top of the garlic bulb, to expose the cloves; drizzle with 1 tablespoon olive oil and wrap in aluminum foil. Bake in the preheated oven until soft, about 1 hour. Let cool until easily handled, about 10 minutes. Squeeze roasted garlic cloves into a food processor. Add 1 tablespoon olive oil, edamame, cilantro, tahini, lemon juice, and salt. Process until smooth, adding more oil if needed, about 3 minutes. Transfer to a serving dish and sprinkle with smoked paprika.
Beat egg white with salt until foamy. Gradually add sugar, and continue beating until mixture forms stiff shiny peaks. Blend in flour and coconut. Combine cake mix, instant pudding mix, eggs, yolks, water, and oil in a large bowl. Blend, then beat with electric mixer on medium speed for 2 minutes. Pour 1/3 of the batter into a greased and floured Bundt pan. Spoon in coconut mixture, and top with remaining batter. Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes. Remove to wire rack, and cool thoroughly.
Cook the sausage with onion and garlic in a large, deep skillet or pot over medium heat, until the meat is browned, 10 to 15 minutes, stirring frequently. Mix in the summer squash, zucchini, carrots, mushrooms, and stewed tomatoes, reduce heat to medium-low, and bring the mixture to a simmer. Cook, stirring occasionally, until the vegetables are tender, about 20 minutes. Sprinkle with Parmesan cheese, and serve.
In a blender, combine tequila, triple sec and limeade concentrate. Fill blender to the top with ice. Blend, adding additional ice while blending, until thick and smooth. Pour into glasses and serve.
Place a steamer insert into a saucepan, and fill with 1 1/2 cups of water, or just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the sliced carrots, reduce the heat to medium, and cover the pan again. Steam until tender but not mushy, 4 to 6 minutes depending on the thickness of the slices. Reserve 1/2 cup of the cooking liquid. Heat the olive oil in a skillet over medium heat. Reduce the heat to low and stir in the salt, pepper, cinnamon, cumin, garlic, and thyme. Cook the spices and garlic, stirring frequently, until fragrant, about 10 minutes. Add the 1/2 cup reserved cooking liquid and the bay leaf, cover, and simmer for 20 minutes. Stir in the carrots, tossing well to coat with the spice mixture, and cook until heated through, about 2 to 3 minutes. Sprinkle with lemon juice and remove the bay leaf before serving.
Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup tube pan. Mix cake mix, pudding mix, sour cream, oil, beaten eggs, and water in a large bowl until smooth. Stir in chocolate chips. Pour batter into prepared pan. Bake in preheated oven until top is springy to the touch and a wooden toothpick inserted comes out clean, 50 to 55 minutes. Cool cake thoroughly in pan at least 1 1/2 hours before inverting onto plate. Dust with confectioner's sugar before serving.
Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Stir together the luncheon meat, kidney beans with liquid, butter, and onion flakes in a large saucepan. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 15 minutes, stirring occasionally. Spoon the beans over the cooked rice to serve.
Mix cream cheese and pickle juice together in a bowl until smooth. Add dill pickles, onion, and salt; mix well. Chill until flavors blend, at least 1 hour.
Combine paprika, cumin, salt, and pepper in a small bowl to make spice mix. Spread 1/2 of the onion slices in the bottom of a 10-inch skillet. Arrange potato slices in one layer on top, overlapping if needed. Repeat with carrots, zucchini, bell pepper, and tomatoes. Sprinkle garlic over tomatoes. Place turkey chunks on top, taking care to space them evenly over the whole dish. Sprinkle spice mix over turkey, top with remaining onion slices, and drizzle vegetable oil on top. Cover skillet and cook over medium-low heat until turkey is no longer pink in the center and the top layer of onion slices is soft and translucent, about 40 minutes. Remove lid and let stand for 10 minutes. Drizzle with olive oil just before serving.
Preheat oven to 350 degrees F (175 degrees C). Place flour in a shallow plate or bowl and season with salt and pepper to taste. Put the bread crumbs in another shallow plate or bowl and beat the eggs in another bowl. Dredge the chicken piece by piece in the flour, then the egg, then the bread crumbs, until all pieces are coated. Pour the oil into a 9x13 inch baking dish. Add the chicken to the dish and sprinkle with paprika to taste. Bake in the preheated oven for 30 minutes, then turn pieces over and bake for another 30 minutes. Remove from oven and drain on paper towels. Enjoy!
Cook and stir sausage in a large skillet over medium heat until meat is still slightly pink, about 8 minutes. Mix celery and onion into sausage; cook and stir until onion is translucent, about 5 more minutes. Stir garlic and red bell pepper into sausage mixture and cook until bell pepper is slightly soft, about 5 minutes. Stir brown and wild rice mix, black-eyed peas, tomatoes with their juice, chicken stock, and Cajun seasoning into sausage and vegetables. Bring to a boil, reduce heat to low, and cover; simmer 45 minutes. Remove cover, raise heat to medium-low, and simmer until stew is thickened, about 15 minutes. Season with salt and cracked black pepper.
Place cherry tomatoes into a bowl and season with black pepper, salt, and sugar. Stir in rice wine vinegar. Let stand about 15 minutes to let flavors blend. Stir 2 tablespoons horseradish into creme fraiche in a small bowl; season with 1/2 teaspoon salt. Refrigerate until needed. Cut steaks in half across the grain and pound each piece to about 3/8 inch thick. Season each side generously with salt, black pepper, and a pinch of cayenne pepper. Lay steaks onto a work surface and sprinkle each piece lightly with flour. Pat the flour into the meat. Repeat on other side. Let meat rest for 10 minutes to let flour adhere. Place a heavy skillet over medium-high heat, pour in vegetable oil, and heat until small wisps of smoke are visible rising off the oil. Lay steaks into the hot oil (meat should sizzle) and sear until browned, about 2 minutes per side. When you see beef juices accumulate on the surface of the meat, flip and brown the other side, about 2 minutes more. Transfer to a plate and let rest for about 2 minutes. Pour excess oil from the skillet and pour water into the skillet. Scrape up and dissolve any browned meat juices from the bottom of the skillet; continue to cook until slightly thickened, about 30 seconds. Pour pan juices over tomatoes and stir to combine. Divide about half the tomato mixture with juice per serving into the bottom of 2 large soup plates. Top each with 2 beef medallions and a spoonful of horseradish cream. Grate about 1/2 teaspoon horseradish over each serving and top with about 1 teaspoon of chives.
In a large bowl, combine the pinto beans, black beans, cheese, lettuce and tomatoes. Add 3/4 bottle dressing and mix well. Add corn chips before serving.
In a sauce pan, combine sugar, flour, 1/2 teaspoon salt, pineapple juice and eggs. Stir and cook over medium heat until thickened. Remove from heat; add lemon juice and cool to room temperature. Bring water to a boil, add oil, remaining salt and cook pasta until al dente. Rinse under cold water and drain. In a large bowl, combine the pasta, egg mixture, mandarin oranges, pineapple and whipped topping. Mix well and refrigerate overnight or until chilled. Before serving add marshmallows and coconut. Toss and serve.
Combine soy sauce, green onions, sesame oil, rice vinegar, ginger, and garlic in a bowl. Mix until thoroughly combined. Add salmon and marinate in the refrigerator for 30 minutes to 1 hour. Divide brown rice among 4 serving bowls. Top with salmon, mango, cucumber, avocado, and strawberries. Sprinkle black sesame seeds on top.
In a saucepan over medium heat cook butter until golden but not brown. Stir in the brown sugar and chill for 50 to 60 minutes. Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line baking sheets with parchment paper. Combine the flour, baking soda, baking powder and salt. Beat the butter mixture with the white sugar until fluffy and smooth. Beat in the egg and vanilla. Then stir in the flour mixture. Stir in the macadamia nuts, white chocolate chunks and coconut. Roll dough into 1 1/2 to 2 inch balls and bake at 350 degrees F (175 degrees C) for 9 to 11 minutes.
Place rice noodles in a bowl and fill with hot water, separating the noodles with a fork or your hands; soak until softened, about 45 minutes. Whisk oyster sauce, white sugar, vinegar, and lime juice together in a bowl until sauce is smooth. Pour enough oil into a wok or large skillet to coat the bottom and turn to medium-high heat. Cook and stir onion, shallot, and garlic in hot oil until fragrant and slightly softened, 2 to 3 minutes. Add chicken and bell pepper; cook and stir until chicken is no longer pink, 5 to 7 minutes. Move chicken mixture to 1 side of wok. Pour egg into the hot wok; cook until it becomes slightly set, 1 to 2 minutes. Flip egg and cook until set, 1 to 2 minutes more. Break egg apart with a fork and stir into chicken mixture. Mix basil and sauce into chicken mixture. Drain noodles and add to chicken mixture; cook and stir until heated through, 2 to 3 minutes.
Stir black beans and salsa together in a slow cooker set to Low. Break ground turkey into a skillet over medium heat; season with salt and pepper. Cook and stir turkey until completely browned, 5 to 7 minutes. Stir turkey into the black bean mixture. Sprinkle cheese over the turkey and bean mixture. Cook mixture on High for 1 hour. Reduce to Low setting to keep dip hot while serving.
Bring 6 cups of water to a boil in a saucepan. Add edamame and cook until soft, 4 to 5 minutes. Drain and refrigerate for 10 minutes. Combine cashews and 1/8 teaspoon salt in the bowl of a food processor. Pulse until blended, scraping sides multiple times until mixture has a firm, dough-like consistency. Add cooked edamame, garlic scapes, coriander, pepper, lemon juice, lemon zest, and 2 teaspoons salt and pulse to desired consistency. Pour olive oil in slowly, with the processor running, until hummus is smooth. Season with more olive oil, salt, and pepper to taste.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 10 inch tube pan. In a large mixing bowl cream together the butter or margarine and 2 cups of the sugar until fluffy. Add the vanilla and the eggs one at time beating mixture well after each egg. Combine flour with baking powder and baking soda. Add alternately with sour cream to egg mixture. Beating just enough after each addition to keep batter smooth. Combine walnuts, cinnamon, and remaining 3/4 cup of sugar. Spoon 1/3 of the batter into prepared pan, sprinkle with 1/3 of the walnut mixture. Repeat layers two more times. Bake at 350 degrees F (175 degrees C) for 70 minutes or until center is done. Let cake cool in pan for 10 minutes then remove pan and let cake continue cooling on a wire rack.
Place cucumbers into a salad bowl and combine with sour cream, green onion, dill, kosher salt, and pepper. Cover bowl with plastic wrap and refrigerate salad for 30 minutes before serving.
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium and simmer until potatoes are very soft, about 20 minutes. Drain. Place potatoes in a large bowl. Add milk, butter, and garlic. Blend potatoes until creamy with an electric mixer. Divide mashed potatoes among bowls. Heat olive oil in a large skillet over medium heat. Add sausage; cook until warmed through, 2 to 3 minutes. Add chopped asparagus, corn, and broccoli florets. Pour in broth; cover, and simmer, stirring occasionally, until vegetables are almost cooked through, about 5 minutes. Scoop 1 cup of broth out of the skillet into a small bowl. Whisk in flour until smooth. Pour broth mixture back into skillet. Stir until a thickened gravy forms, about 5 minutes. Serve sausage mixture and gravy over mashed potatoes. Season with black pepper.
Preheat oven to 350 degrees F (175 degrees C). Grease one 8x10 inch baking pan. Combine cake mix, 1/2 of the evaporated milk, the butter or margarine and the chopped nuts. Mix until combined and spread 1/2 of the batter into the prepared pan. Bake at 350 degrees F (175 degrees C) for 6 minutes. Melt the caramels and the remaining evaporated milk. Remove brownies from oven. Sprinkle chocolate chips over the brownies then pour the melted caramel mixture over the top. Spread the remaining batter over the top of the caramel. Return pan to oven and bake for an additional 18 minutes. Let brownies cool before serving.