HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. In a large bowl, stir together the cake mix and instant pudding mix. Add the eggs, sour cream and oil, mix until well blended. In a small bowl combine the sugar, cinnamon and walnuts. Pour half of the batter into the prepared pan, then place a layer of sliced apples over the batter and sprinkle with half of the cinnamon walnut mixture. Pour the remaining batter over the top and repeat with the remaining apples and cinnamon walnut mixture. Bake for 60 to 70 minutes in the preheated oven. Cool for 1/2 hour before removing from pan to cool completely.
Preheat oven to 450 degrees F (230 degrees C). Line a roasting pan with aluminum foil. Liberally coat the roast with mustard, so that it is entirely covered. Put a thick layer of rock salt on the foil in the roasting pan, about the size of the bottom of the roast. Set the bottom of the roast on the salt, and press down to embed the salt into the mustard. Completely cover the remainder of the roast with rock salt, pressing it into the mustard. (A lot of salt will fall off into the pan, but that doesn't hurt anything). Bake uncovered, in preheated oven for 60 minutes, or until internal temperature reaches 145 degrees F (65 degrees C). Let stand 15 minutes. The roast will be encased in a 'shell'. Hit the shell sharply with the back of a knife, and it will crack open and start to fall off. Remove the shell, and place the roast on a cutting board. Slice, and serve with horseradish sauce. Horseradish sauce: In a small bowl, whip the cream until stiff peaks form. Fold in horseradish to taste.
Pizza dough: Mix all the ingredients together in a large bowl and knead the dough for 5 minutes. Let it rest for 1 hour. Divide the dough into 4 equally sized balls. Let balls rest for 30 minutes, then flatten each with a rolling pin and place on an oven tray. Leek Fondue with Maille(R) Honey Dijon mustard: Slice the leek as thinly as possible and wash it. Melt the butter in a sauce pan then add the sliced leek. Cook the leek gently for 10 minutes. Add the whipping cream and the Maille(R) Honey Dijon mustard. Cook gently for 5 minutes. Once cooked add the whisky. Season with salt and freshly ground pepper, then chill. Vegetables: Boil potatoes until tender. Peel and cut the potatoes in thin slices. Sprinkle on Parmesan cheese. Slice the cherry tomatoes in half. Assembly: Cover the flattened pizza dough with the Maille(R) Honey Dijon mustard leek fondue. Top with the slices of potatoes and sliced cherry tomatoes. Cook the pizzas at 430 degrees F for 8 minutes. Top with a few leaves of arugula and a splash of balsamic vinegar. Serve hot.
In a saucepan, bring to a boil the chicken broth, water, milk, garlic, rosemary, and salt. Gradually whisk in cornmeal, set heat to medium-low, and simmer the cornmeal mixture until thick and creamy, stirring often to prevent lumps, about 15 minutes. Remove from the heat, and stir in the Parmesan cheese until well combined. Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart casserole. Spoon the polenta into the prepared casserole, adding more Parmesan cheese if desired. Sprinkle the top with salt and pepper. Bake in the preheated oven until the polenta is bubbling and golden brown on top, about 30 minutes.
Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the ricotta cheese, Italian seasoning, salt, Parmesan cheese, mozzarella cheese, pepperoni, mushrooms, green pepper and onion. Set aside. Unroll the crescent roll dough and separate into 4 rectangles. Press the remaining perforations together to seal. Spread the filling evenly onto the rectangles. Roll up the filling inside the dough starting at the short side. Slice each finished roll into four slices, and place cut side down onto a baking sheet. Bake for 10 to 12 minutes in the preheated oven, until lightly browned. While the pinwheels are baking, warm the pizza sauce. Serve the pinwheels with pizza sauce in small cups for dipping.
Preheat the oven to 450 degrees F (230 degrees C). Sift flour, salt, baking powder, and sugar together. Use a fork to "cut" the lard into the flour until it looks like coarse meal. Using a standing mixer, or a wooden spoon, mix the dough as you slowly add the cream. Mix well to form the dough into a ball, adding water if needed. Place the dough onto a tabletop, and knead slightly. With a mallet or a one-piece rolling pin, beat the dough a few times to form it into a rough rectangle. Fold the dough over, and then beat it out again. Repeat this process until the dough becomes white and blisters form on the surface, about 15 minutes. Roll out the dough to about 1/4 inch thick. Cut into 2 inch rounds, and prick the top a few times with the tines of a fork. Place on greased baking sheets. Bake for 15 minutes, or until golden.
Preheat the oven to 375 degrees F (190 degrees C). In a medium bowl, stir together 1 cup flour and 1 tablespoon sugar. Cut in 1/4 cup butter until smaller than peas. Sprinkle 1 tablespoon of milk at a time over the dough until moistened. Form dough into a ball. On a lightly floured surface, roll dough out to 1/8 inch thickness. Cut into 2 1/2 inch circles using a cookie or biscuit cutter. Press circles into the bottom and up the sides of ungreased mini muffin cups. set aside. In a medium bowl, cream together 2 tablespoons butter, 3/4 cup sugar and 1 tablespoon flour. Beat in the eggs and sherry, then stir in the ground almonds. Place 1/4 teaspoon of jam into the bottom of the lined cups. Cover with 1 tablespoon of the almond mixture. Bake for 15 to 20 minutes in the preheated oven, until the tops are lightly browned. Allow to cool slightly before removing from muffin tins to cool on wire racks.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in 1 1/2 teaspoons of whole fennel seeds, and cook until they bubble and begin to pop, about 30 seconds. Stir in the garlic and red bell pepper; cook and stir for 2 minutes. Stir in the fish bouillon until dissolved, then add the lemon juice, white wine, and bok choy. Cook and stir until the bok choy is tender, about 5 minutes. Meanwhile, combine some salt and pepper with the crushed fennel seeds on a plate. Press the tuna steak into the salt mixture on both sides. Heat the remaining tablespoon of olive oil in a separate skillet over high heat. Place the tuna steak in the skillet, and cook until browned on both sides and cooked to your desired degree of doneness, about 45 seconds per side for rare. Cut the tuna into 1/4-inch thick slices and arrange onto a serving platter. Top with the bok choy mixture to serve.
Place 1/2 cup water and cornmeal in a small saucepan. Bring to a boil over medium heat, stirring occasionally. Cook until mixture thickens; about 5 minutes. Remove from heat and stir in the butter or margarine and molasses. Let cool to lukewarm. In a small mixing bowl, dissolve yeast in 1/2 cup warm water. Let sit until creamy; about 10 minutes. In a large mixing bowl, combine the cooled cornmeal mixture with the yeast mixture; stir until well blended. Add 2 cups of the flour and the salt; mix well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour. Preheat oven to 375 degrees F (190 degrees C). Deflate the dough and turn it out onto a lightly floured surface and form into a loaf. Place the loaf in a lightly greased 9x5 inch loaf pan. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Bake in preheated oven for about 30 minutes, or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.
Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet. In a medium bowl, thoroughly blend cream cheese, lemon juice, prepared Dijon-style mustard and ground black pepper. Stir in chopped eggs, olives and chives. Cut each bread slice into 4 triangles. Lay triangles flat and create a shallow hollow on the face of each. Brush with olive oil and fill with mixture from the bowl. Arrange slices on baking sheet and bake in the preheated oven 10 minutes, or until bread is lightly toasted. Garnish with paprika before serving.
Mix salt, coriander, cumin, turmeric, paprika, and cayenne pepper together in a small bowl. Place chicken pieces in a separate bowl and add 1/2 of the spice blend. Mix together thoroughly to coat each surface with spice blend. Heat oil over high heat in a heavy pot. Brown half of the chicken pieces on all sides. Transfer to a bowl. Repeat with the rest of the chicken. Reduce heat to medium and add onion to pot. Saute until onions start to turn translucent and golden, 1 or 2 minutes. Add garlic and ginger; cook about 1 minute. Stir in remaining spice blend; cook and stir one minute. Pour in chicken broth. Add browned chicken along with accumulated juices. Stir in peanut butter and ketchup; add brown sugar. Bring to a simmer and reduce heat to maintain a gentle, steady simmer. Simmer, stirring occasionally, about 30 minutes. Transfer zucchini, red bell pepper, poblano pepper, and peanuts to the pot. Stir to mix. Continue simmering until chicken and vegetables are fork tender, 30 to 40 minutes. Remove from heat. Serve over rice with a squeeze of lime and a sprinkle of peanuts and chopped cilantro.
Bring a large pot of lightly salted water to a boil. Add linguine and olive oil, cook for 8 to 10 minutes, until al dente, and drain. Melt 2 tablespoons butter in a saucepan over medium heat. Stir in garlic, and cook until golden brown. Mix in remaining butter, thyme, and roasted red peppers. Continue to cook and stir until heated through. Serve over the cooked pasta.
Heat olive oil in a saucepan over medium heat; cook and stir onion until translucent, 5 to 10 minutes. Add tomato sauce, water, quinoa, and taco seasoning; bring to a boil. Reduce heat, cover saucepan, and simmer until quinoa is tender, about 15 minutes. Add black beans and simmer until heated through, about 5 minutes more. Serve quinoa-black bean filling in tortillas.
In a small pitcher, stir together the vanilla flavored vodka, coffee liqueur, Irish cream, and milk. Place one scoop of vanilla ice cream into each of two highball glasses. Pour the liqueur mixture over the ice cream, and serve immediately.
Combine the oxtails and water in a large pot; bring to a boil, reduce heat to medium-low, and simmer at least 2 hours. Skim as much fat from the top of the liquid as possible. Crumble the beef bouillon cubes into the liquid and allow to dissolve. Remove the meat from the broth and set aside. Add the bok choy, long beans, and eggplant to the broth and simmer until tender. While the vegetables simmer in the broth, heat the olive oil in a large pot over medium heat. Cook and stir the onion and garlic in the hot oil until tender. Stir the achiote powder into the mixture to add a little color. Add the peanut butter and stir until it's melted into the mixture. Add about half the broth to the pot; bring to a simmer for 5 minutes. Add the oxtails and cook another 5 minutes before adding the remaining broth with the vegetables. Serve hot.
Preheat the oven to 350 degrees F (175 degrees C). Mix cottage cheese, egg whites, eggs, flour, baking powder, pepper, and chili powder together in a bowl. Divide mixture between 8 to 10 silicone or aluminum muffin cups. Bake in the preheated oven until dark golden brown, 25 to 30 minutes.
Heat oven to 350 degrees F. Brown meat with onions and peppers in large skillet. Stir in next 4 ingredients; cook and stir 3 min. or until heated through. Spoon into 13x9-inch baking dish. Prepare muffin batter as directed on package; stir in cheese. Spread over meat mixture. Bake 20 min. or until toothpick inserted in center of cornbread topping comes out clean. Cool slightly.
Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x13-inch baking dish with cooking spray. Mix flour, brown sugar, oats, coconut, and walnuts together in a bowl. Pour melted butter over the flour mixture and mix. The mixture should clump together easily when compressed. Press about half the flour mixture into the bottom of the prepared baking dish; top with a layer of raspberry preserves. Finish by topping with the remaining flour mixture, patting lightly to complete the 'crust.' Bake in preheated oven until browned, 20 to 25 minutes. Cool completely before cutting to serve.
In a saucepan over medium heat combine the shortening, milk and white sugar. Stirring constantly bring mixture to a boil and continue to boil and stir for 2 minutes. Remove from heat and add cocoa, coconut and oatmeal. Stir mixture well. Drop teaspoon sized drops onto a wax paper lined cookie sheet. Place cookies in the refrigerator to set then into an airtight container to store.
Preheat oven to 425 degrees F (220 degrees C). Grease a baking sheet. Cut each potato into 12 wedges; place in a large bowl. Toss potatoes with olive oil, garlic, salt, pepper, onion powder, and paprika. Arrange in a single layer on prepared baking sheet. Bake in preheated oven for 20 minutes. Turn potatoes over and continue baking until golden and crisp, 25 to 30 minutes longer.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. In a medium bowl, mix the chicken, onion, 1 cup Cheddar cheese, and 3/4 cup sour cream. Disperse the mixture evenly among the 8 tortillas. Roll into enchiladas, and arrange in single layer in the prepared baking dish. In a saucepan over low heat, melt together the remaining Cheddar cheese and sour cream. Pour over the enchiladas, and top with tomatoes and olives. Bake in the preheated oven for 20 to 30 minutes, or until hot and bubbly. Garnish with tomatoes and olives.
In a 4-quart serving bowl or soup tureen, combine cucumber, bell pepper, green onion, garlic, tomatoes, celery, navy beans, olive oil, vinegar and tomato juice Season with cumin, parsley, basil, oregano and salt. Adjust spices and seasonings to taste. Chill in refrigerator at least 4 hours before serving cold.
In a salad bowl, whisk together the lemon yogurt, honey, and lemon juice until smooth, and gently fold in the watermelon balls, cantaloupe balls, and strawberries. Toss to coat, and serve.
Cut lemon in half, and squeeze juice from 1/2 lemon on chicken. Season with salt to taste. Let sit while you heat oil in a small skillet over medium low heat. When oil is hot, put chicken in skillet. As you saute chicken, add juice from other 1/2 lemon, pepper to taste, and oregano. Saute for 5 to 10 minutes each side, or until juices run clear. Serve with parsley for garnish.
Preheat oven to 375 degrees F (190 degrees C). In a large mixing bowl, mix together flour, sugar, salt, and baking powder. /Mix in shortening. Once the shortening is well blended, stir almond flavoring and milk into the dough at the same time, followed by eggs. Roll out dough onto a floured surface, using a floured rolling pin. Roll the dough thick. Cut out cookies and arrange them on a cookie sheet. Bake at 375 degrees F (190 degrees C) for 8 to 10 minutes, or just until bottom is golden.
Preheat oven to 400 degrees F (200 degrees C). Press pie crust into a 9-inch pie plate. Beat evaporated milk, squash, white sugar, brown sugar, eggs, cinnamon, vanilla extract, and salt together in a bowl using an electric mixer until smooth; pour into pie crust. Bake in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until pie is set, about 30 minutes more.
Combine vanilla pudding mix, lemon gelatin, and 2 cups water in a saucepan. Bring to a boil, stirring constantly. Stir in lemon juice. Chill until partially set. Dissolve raspberry gelatin in 1 cup boiling water. Blend in cranberry sauce, and add pecans. Chill until partially set. Prepare whipped topping according to package directions. Fold in nutmeg. Fold whipped topping into vanilla pudding mixture. Pour into a 9 x 13 inch glass dish. Chill until firm. Pour cranberry mixture over pudding mixture. Chill for 6 hours before serving to appreciative family and friends.
Preheat oven to 350 degrees F (175 degrees C). Grease a casserole dish. In a bowl, stir together the cream of celery soup, sour cream, Cheddar cheese, onion, and salt until well combined. Mix the green beans and corn together in the prepared dish, and spread the soup mixture over the vegetables. Place the crushed crackers in a bowl and stir in the butter. Spread the crumbs over the casserole. Bake in the preheated oven until the casserole is bubbling and the crumb topping is golden brown, about 45 minutes.
In a medium sauce pan, heat butter until melted. Add the garlic and saute lightly. Add the imitation crabmeat and cook over medium heat, turning gently. Add the lemon pepper and continue to cook until hot. Add grated cheese and serve.
Peel the pineapple and, leaving it whole, cut out the center core. Slice into 8 rings, and place them in a shallow glass dish or resealable plastic bag. In a small bowl, mix together the rum, brown sugar, cinnamon, ginger, nutmeg, and cloves. Pour marinade over the pineapple, cover, and refrigerate for 1 hour, or overnight. Preheat grill for high heat. Lightly oil grate. Grill pineapple rings 15 minutes, turning once, or until outside is dry and char marked. Serve with remaining marinade.
Preheat oven to 425 degrees F (220 degrees C). Place beef in a skillet over medium heat, and cook until evenly brown. Drain grease. Spread cream of mushroom soup over the pizza crust. Layer cooked beef over the soup, and top with cheese. Bake 15 minutes in the preheated oven, until cheese is melted and pizza is heated through.
Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Place the potatoes into the refrigerator to cool. When the potatoes are cool, grate them into a large bowl. While the potatoes are boiling, place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold. Dice the cooked eggs and dill pickles. Place the eggs and 2/3 of the dill pickles into the salad bowl with the potatoes; reserve the rest of the pickles. Place 3/4 of the peas into the bowl, and reserve the rest. Place the chicken breast meat into the bowl. Add 1/2 cup of mayonnaise and black pepper, and very lightly stir the mixture together so that the ingredients are well coated, but the peas stay whole. Place the salad in an attractive mound on a platter, and spread 1/2 cup of mayonnaise over the salad in a layer. Arrange tomato slices over the salad, and decorate with reserved diced pickle and peas.
Preheat oven to 350 degrees F (175 degrees C). Place the diced onion in a large pot of lightly-salted water; bring to a boil. Cook the pasta until al dente, 8 to 10 minutes; drain. Transfer the onion and pasta to a casserole dish; season with salt, pepper, and garlic salt. Stir the butter and brown sugar into the pasta mixture until the butter melts. Add the Cheddar cheese soup, Havarti cheese, Parmesan cheese and 1/3 cup of Cheddar cheese; stir well. Sprinkle remaining Cheddar cheese over top of the dish. Bake in preheated oven about 45 minutes. Change oven setting to 'Broil' and cook until top is golden brown, about 4 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish. Mix white peaches, bananas, 2 tablespoons flour, and 1 teaspoon sugar substitute in a bowl until the fruit is coated; spread into the bottom of the prepared baking dish. Whisk 1 cup flour, baking powder, salt, and cinnamon in the same bowl used to mix fruit; stir in skim milk, egg, corn oil, 2 teaspoons sugar substitute, and vanilla extract to make a batter. Pour batter in an even layer over the fruit. Bake in the preheated oven until cake is golden brown and a toothpick inserted into the middle of the cake layer comes out clean, about 30 minutes. Cool in pan on rack at least 20 minutes before serving.
In a large bowl, cream together the shortening and sugar. Beat in the eggs, one at a time, then stir in the orange juice, vanilla and orange zest. Combine the flour, baking powder and salt, stir into the creamed mixture until well blended. Cover and refrigerate overnight. Preheat the oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into shapes with cookie cutters or stamps. Place cookies 1 inch apart onto an unprepared cookie sheet. 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.
Heat oil in a large pot over medium heat. Saute onion and celery until soft, about 5 minutes. Add garlic and saute for 1 minute, stirring so that it doesn't stick or burn. Pour in chicken broth and tomatoes. Season with pepper. Bring soup to a boil. Simmer for 15 minutes. Add tortellini and cook for 5 minutes. Add chicken; simmer until heated through, 3 to 5 minutes. Remove from heat and add spinach; stir until slightly wilted, 1 to 2 minutes.
Wrap each squash half with plastic wrap. Place wrapped squash, cut side down, in microwave; cook on high until squash is tender, 12 to 15 minutes. Leave squash wrapped while preparing filling. Heat olive oil in a large skillet over medium heat; cook and stir red bell pepper, radish, leek, celery, jalapeno pepper, and garlic in the hot oil until softened, about 10 minutes. Add vegetable stock and rice; stir to combine. Cover and simmer until broth is absorbed and rice is tender, about 45 minutes. Sprinkle greens into rice mixture; cover and simmer until greens are wilted, about 5 minutes. Add curry powder, curry paste, and walnuts to rice mixture; stir to combine. Unwrap squash and set halves, cut sides up, into 4 soup bowls. Spoon about 2 tablespoons feta cheese into each squash half. Add a large scoop of rice mixture atop feta layer. Top rice mixture layer with any leftover feta.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl combine the jam, dressing and soup mix. Mix together. Place chicken pieces in a 9x13 inch baking dish. Pour apricot mixture over chicken and bake uncovered in the preheated oven for 50 to 60 minutes.
Preheat an oven to 350 degrees F (175 degrees C). Line two baking sheets with aluminum foil and lightly grease. Mix together the ground beef, bread crumbs, cream of mushroom soup, eggs, Parmesan cheese, and onion soup mix. Shape the mixture into balls about the size of a golf ball. Arrange on the prepared baking sheets. Bake in the preheated oven until no longer pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Mix together mayonnaise, chili sauce, mustard, olive oil, hot sauce, lemon juice, and Worcestershire sauce. Stir in scallions, parsley, olives, celery, capers, and garlic. Season with chili powder, and salt and pepper. Cover, and refrigerate.