HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place the sweet potatoes into a large saucepan with enough water to cover. Bring to a boil, and cook over medium heat until tender, about 25 minutes. Drain water, and place potatoes in a large casserole dish. Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the butter, brown sugar, red hot candies, and water. Pour over the sweet potatoes in the dish. Bake for 1 hour in the preheated oven, until sweet potatoes are soft, and the candies are melted. After this, you may top with marshmallows, and return the dish to the oven for 10 minutes to toast them.
Mix zucchini, onion, carrot, garlic, celery root, anise seed, celery seed, salt, and pepper together in a bowl. Gradually stir in flour until you have a soft, wet dough that sticks to your hands. Heat oil in deep-fryer to 375 degrees F (190 degrees C). Drop dough by tablespoons into the skillet, and fry on both sides until lightly browned.
Preheat oven to 350 degrees F (180 degrees C). Lightly grease 24 muffin cups. Beat cocoa powder, 3/4 cup butter, oil, and 2 cups sugar with an electric mixer in a large bowl until smooth. Add eggs one at a time, allowing each egg to blend into butter mixture before adding the next. Beat in vanilla extract with last egg. Mix flour mixture into egg mixture until just incorporated. Fold in walnuts, mixing just enough to evenly combine. Combine animal cracker crumbs, 1/3 cup sugar, and 6 tablespoons butter in a bowl; mix until well blended. Press cracker mixture into the bottom of each prepared muffin cup. Pour brownie mixture into muffin cups, filling 3/4 full. Bake in preheated oven until a toothpick inserted in center comes out clean, 25 to 35 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a medium bowl, cream together the butter and brown sugar. Add the eggs, one at a time, beating well after each addition. Beat in espresso and vanilla. Mix until well blended. Combine the whole wheat flour, baking soda and salt; stir into the creamed mixture until well blended. Melt chocolate in double boiler over low heat. Let cool to room temperature. Stir into mixture. Mix in nuts until well blended. Drop 3 inches apart on cookie sheets and bake for 12 minutes, or until crisp around edges.
In a large skillet, saute onions in oil over medium heat until softened. Add the chicken, and cook until browned on all sides. Add the mushrooms, and cook until soft . Stir in the thyme and flour, and then add the wine. Dissolve the chicken bouillon in water, and stir into the chicken and vegetables. Simmer uncovered for 15 minutes, then season to taste. Transfer mixture into a deep pie dish, or a 2 quart baking dish, and set aside. Keep any excess sauce separately for gravy. Preheat the oven to 425 degrees F (220 degrees C). Roll out the puff pastry. Cut a 1/2 inch (1 cm) strip. Brush the rim of the pie plate with water, arrange the pastry strip around the top edge of the pie dish, and press the pastry in position. Brush the pastry edge with water. Roll out remaining pastry, and use to cover the filling. Seal the edges well; trim and crimp the edge. Brush pastry with beaten egg, and make a small hole in the center of the top. Use the pastry trimmings to make leaves; arrange on top of the pie. Brush pastry leaves with egg. Bake in preheated oven for 45 minutes, or until crisp and golden.
Season venison with salt, pepper and garlic powder to taste. Saute onion in a large skillet; when soft, add venison and brown. Drain when venison is no longer pink and add soup. Reduce heat to low and simmer. Meanwhile, bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain. When noodles are almost done cooking, stir sour cream into meat mixture. Pour meat mixture over hot cooked noodles and serve.
Preheat oven to 400 degrees F (200 degrees C). Fill a large pot with 2 inches of water and bring to a boil. Submerge lobsters head-first into the boiling water; cover and steam until bright red, about 15 minutes. Remove from the pot and submerge in cold water. Heat 2 tablespoons butter in a skillet over medium heat. Add scallops, shallot, and garlic. Cook and stir until shallot is tender and scallops are partially cooked, about 3 minutes. Cool slightly, about 1 minute. Fold in cracker crumbs and parsley to make a loose stuffing. Place lobsters on a work surface. Crack claws on one side. Split underside of body with kitchen scissors. Remove tomalley (liver), roe (eggs), sac (behind eyes), and intestinal vein. Split tail open and bend shell back underneath to lie flat to make ample room for stuffing. Place lobsters in a jelly roll pan with backs facing down. Baste with the about 3 tablespoons melted butter, including the shell area. Stuff body cavities and tails with filling. Drizzle the remaining butter over all. Bake in the preheated oven until filling is golden brown, about 20 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Beat butter and sugars with an electric mixer until light and fluffy. Beat in eggs and vanilla extract. Blend in flour, baking powder, cinnamon, and salt. Mix in oats and 1 cup chocolate chips. Spread batter evenly in an ungreased 9x13-inch baking pan. Sprinkle remaining 1 cup chocolate chips evenly on top. Bake in the preheated oven until edges are browned and center is light brown, 20 to 22 minutes. Do not overbake. Cool completely before cutting into 24 bars.
Preheat oven to 350 degrees F (175 degrees C). Pour the ice cream into a large bowl; fold the flour into the ice cream until the dough just begins to come together. Using your hands, gently knead the dough into a ball, adding flour as necessary to keep the dough from sticking. Turn the dough out onto a lightly floured surface and roll into a 9x13 inch rectangle. Cut the dough into 12 circles, 3 inches in diameter, and place on a baking sheet. Bake in the preheated oven until golden brown and cooked through, 15 to 20 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Grind 2 1/4 cups oats in a food processor to yield 2 cups ground oats. Add walnuts, raisins, flax seeds, cinnamon, baking powder, and salt. Stir in remaining 1 cup oats. Stir thoroughly with a spoon, but do not grind further. Make a well in the center of the oat mixture. Add bananas, eggs, applesauce, honey, and vanilla extract. Mash together and stir in oat mixture. Drop tablespoonfuls of the cookie dough on the baking sheets. Bake in the preheated oven until edges are set, about 14 minutes.
Whisk egg with 3 tablespoons melted butter, vanilla extract, and 1 tablespoon white sugar in a bowl until thoroughly combined; whisk in milk and cream. Sift flour with baking powder and salt in a separate bowl; stir flour mixture into liquid ingredients to make a smooth batter. Stir 1/4 cup white sugar with brown sugar and cinnamon in a small bowl. Melt 1 teaspoon butter in a skillet over medium-low heat. Scoop up about 3 tablespoons of batter and pour into skillet. Sprinkle top of pancake with about 2 teaspoons of cinnamon sugar in an even layer; cook pancake until bottom is golden brown, 2 to 3 minutes. Flip pancake over onto sugared side and cook until the cinnamon sugar melts into a crust, about 3 minutes. Repeat with remaining batter and cinnamon sugar. Let pancakes cool without stacking to avoid softening the sugar crust.
Place the banana, strawberries, kiwi, vanilla frozen yogurt, and pineapple and orange juice blend in a blender. Blend until smooth.
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners. Whisk flour, baking soda, cinnamon, salt, and brown sugar in a bowl. Beat vegetable oil, eggs, and vanilla extract in a separate bowl. Stir egg mixture into flour mixture to make a batter; gently fold apple and cranberries into batter. Pour into prepared muffin cups. Bake in the preheated oven until muffins are lightly browned on top and a toothpick inserted into the center of a muffin comes out clean, 18 to 22 minutes.
Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain. In a medium bowl combine tomatoes, onion, basil, olives and black pepper. Toss the fettuccini with olive oil. Serve pasta topped with tomato mixture and feta cheese.
Heat bacon drippings in a cast-iron skillet over medium heat. Add the greens. Stir-fry, I suppose, since you are stirring and frying, for 1 to 4 minutes (depends on how tough the greens are) or until greens are limp, tender, and have greatly reduced in size. Pork fat is good because it helps cover the bitterness of greens while bringing out their great flavor. At this point, you have a choice. Either serve them straight from the pan with a sprinkling of salt, or add 3 to 4 cups of water and salt to taste, and boil the greens 1 hour for extra tender, probably-won't-even-have-to-chew greens. If you don't have teeth, clearly you see which way to go here.
Turn on a gas stove and roast bell peppers over the open flame until soft and blackened, about 5 minutes per side. Peppers should emit steam when pressed. Transfer peppers to a bowl, cover, and let cool to room temperature. Combine oil and garlic in a skillet. Turn heat to medium and cook, stirring constantly, until garlic just starts to turn golden brown, about 3 minutes. Move garlic to a ramekin using a slotted spoon, leaving all the oil in the skillet. Toast bread in the oil until golden brown, 2 to 3 minutes. Peel peppers under running water. Cut peppers open and remove the seeds. Chop into cubes and transfer to a food processor. Add garlic, bread cubes with oil, almonds, vinegar, paprika, cayenne, and salt. Pulse on and off until sauce is well combined and reaches your desired texture. Transfer sauce to a bowl. Cover with plastic wrap and refrigerate to intensify the flavors, 8 hours to overnight.
Preheat the oven to 425 degrees F (220 degrees C). Scrub carrots and peel, if desired. Place carrots on a piece of parchment paper large enough to create a packet. Mix olive oil, orange juice, and cumin seeds in a small bowl. Pour mixture over carrots and toss well. Fold parchment paper over carrots and seal to close. Bake in the preheated oven until carrots are soft, about 45 minutes.
Bring a large pot of lightly salted water to a boil. Add cabbage and cook uncovered until slightly softened, about 3 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain. Mix cabbage, apple cider vinegar, water, onion, carrot, oregano, red pepper flakes, and 1 pinch salt together in a large bowl. Refrigerate until flavors combine, 8 hours to overnight. Combine masa harina, water, and 1/2 teaspoon salt together in a large bowl; knead until a smooth, moist dough forms. Add water if dough cracks when you press down on it. Let dough rest, 5 to 10 minutes. Stir ricotta cheese, mozzarella cheese, heavy cream, and scallion together in a bowl to make a paste. Divide dough into 8 balls. Press your thumb into the center of each ball to form an indentation. Fill indentations with ricotta cheese paste. Pinch edges together around the filling; flatten and smooth into round 1/4 inch-thick patties between your palms. Grease a skillet with cooking spray; preheat over medium heat. Cook pupusas in batches until browned, 2 to 3 minutes per side. Drain cabbage mixture and serve alongside pupusas.
In a large bowl, mix together pie filling, sweetened condensed milk, crushed pineapple, and pecans. Fold in the whipped topping. Refrigerate until chilled.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a medium bowl, mix together the cake mix, eggs and strawberries until well blended. Fold in the whipped cream until well blended. Drop by rounded spoonfuls onto the prepared 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.
Bring a small pot of water to a boil. Add potato and cook uncovered until slightly tender, about 5 minutes. Drain in a colander. Heat oil in a large skillet or Dutch oven over medium-high heat. Add drained potatoes, corn, sofrito, and garlic; cook and stir until fragrant, 2 to 3 minutes. Add tomato sauce, oregano, and bay leaf; cook and stir until flavors combine, 2 to 3 minutes. Add water and bring mixture to a boil. Lower heat to medium-low; stir in corned beef. Cook until heated through, 6 to 8 minutes.
In a double boiler or microwave oven (on low), melt the chocolate and butter and stir together; set aside to cool. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour 2 cookie sheets. In a large bowl, mix the eggs and sugar on high speed of an electric mixer for 2 to 3 minutes. On low speed, add the melted chocolate mixture and vanilla while mixing. Sift together the flour, baking powder, and salt; fold into the egg mixture with a large spoon. Stir in the nuts, and let the batter rest for 5 minutes. Drop dough by tablespoonfuls onto the prepared cookie sheets. Bake for 8 to 10 minutes. Cookies should spring back to touch. Remove cookies to wire rack to cool.
Stir mayonnaise, red onion, lime juice, garlic, and lime zest together in a bowl. Cover bowl with plastic wrap and refrigerate until cold, about 30 minutes.
Combine the strawberries and sugar in a bowl; mash until the strawberries are completely crushed and the sugar is incorporated. Add the sour cream to the strawberries and stir until the mixture is pink in color. Serve immediately.
Put warm water into a shallow pan large enough to fit a rice paper wrapper. Soak 1 wrapper until softened; carefully transfer to a large cutting board or plate. Arrange a portion of beets, carrots, avocado, cucumber, Parmesan cheese, kale, radishes, and sprouts in the center of the wrapper with tips of vegetables extending above the top. Fold the bottom of the wrapper as far over the filling as possible. Fold in each side; place on a plate. Repeat with the remaining wrappers and vegetables. Pour 1/4 cup salad dressing into a small bowl; serve alongside 3 wrappers.
Preheat oven to 375 degrees F (190 degrees C). In a large mixing bowl combine pumpkin, eggs, flour, brown sugar, white sugar, salt, nutmeg, cinnamon, and milk. Beat until smooth. Pour into pastry-lined pie plate. Bake in preheated oven for 50 minutes, or until set in center.
Preheat the oven to 375 degrees F (190 degrees C). Combine coconut oil, white sugar, brown sugar, and vanilla extract in a large bowl. Refrigerate, stirring occasionally, until the coconut oil has thickened, but can still be stirred, about 5 minutes; the batter will lighten in color as it thickens. Add eggs to the batter one at a time, beating well after each addition. Combine flour, baking soda, and salt in a bowl. Gradually beat dry ingredients into the bowl with the coconut oil mixture. Stir in chocolate chips. Drop dough by the tablespoon onto ungreased baking sheets. Bake in the preheated oven until set and lightly golden, 8 to 10 minutes. Cool cookies on the baking sheets for 2 minutes, then transfer to wire racks to cool completely.
Place the onion and margarine in a large saucepan over medium heat. Slowly cook and stir until the onion is soft. Mix in the potatoes and enough water to cover. Bring to a boil. Reduce heat and mix in the tomato sauce, chicken broth, green beans and frankfurters. Simmer 30 minutes, or until potatoes are tender.
Preheat oven to 400 degrees F (200 degrees C). Heat vegetable oil in a large skillet over medium-high heat. Stir in the mushrooms, and cook for 1 or 2 minutes until they begin to soften. Add the carrot, celery, and onion; cook and stir until the carrot begins to soften, 5 to 10 minutes. Turn the heat off, and stir in the garlic and parsley; set aside. Beat the eggs and water with salt and pepper in a large bowl. Fold in the bread cubes until they absorb the egg mixture, then fold in the cooked vegetables; set aside. Cut a deep pocket into the veal breast with a long, narrow knife. Stuff the veal with the bread and vegetable mixture, and season with paprika, onion powder, garlic powder, salt, and pepper. Place onto a roasting pan, and cover loosely with aluminum foil. Bake in preheated oven for 3 1/2 hours, then remove the foil, baste with pan drippings, and continue cooking 30 minutes more. When done, tent with aluminum foil, and allow the veal breast to rest for 15 minutes before slicing.
Combine turkey, red onion, celery, water, garlic, and ginger in a large pot over medium-high heat. Saute until vegetables are soft and turkey is no longer pink, about 10 minutes. Add broth, butternut squash, kale, great Northern beans, black beans, butter beans, basil, thyme, and cumin and bring to a boil. Cover and reduce heat to low. Simmer until vegetables are tender, 15 to 20 minutes. Season with salt and pepper.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside. In a large bowl, mix together the sugar and eggs until thick and pale. Stir in the oil, then gradually mix in the sifted dry ingredients. Fold in the carrots and nuts. Spread evenly into the prepared pan. Bake for 40 to 45 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. When cool, frost with your favorite Cream Cheese Frosting.
In a large bowl, stir together the mayonnaise, relish, pepper and salt until blended. Add the ham, onion, green pepper and celery and toss until coated. Store the salad, covered, in the refrigerator.
Preheat oven to 325 degrees F (165 degrees C). Grease two 7x3-inch loaf pans. In a bowl, whisk together 2 3/4 cups of flour, 2 teaspoons of cinnamon, the baking soda, and salt until thoroughly combined. In a separate mixing bowl, beat the melted butter with 2 cups of sugar until smooth, and mix in the eggs, one at a time, followed by the Greek yogurt and vanilla extract. Stir in the flour mixture just until incorporated. Fold in the bananas, apples, and chopped walnuts until combined; do not overmix. There should be small chunks of banana visible in the batter. Pour half the batter into each prepared loaf pan. Mix the brown sugar, 1/2 cup of white sugar, 1 tablespoon of cinnamon, 1/4 cup of flour, and 3 tablespoons of softened butter together in a bowl until the mixture resembles coarse crumbs. Sprinkle half the crumb topping over each loaf. Garnish each loaf with banana and apple slices. Bake in the preheated oven for 30 minutes, then remove and cover each pan with aluminum foil. Return to oven, and bake an additional 15 or 20 minutes, or until a toothpick inserted into the center of the loaves comes out clean. Allow to cool before serving.
Preheat oven to 350 degrees F (175 degrees C). Grease 24 mini-muffin cups. Beat cream cheese and butter until well combined. Add flour; mix until a dough forms. Divide dough into 24 balls and refrigerate. Whisk eggs and milk together in a bowl. Stir Monterey Jack cheese, chorizo sausage, green chiles, red onion, cilantro, garlic powder, black pepper, ground cumin, cayenne pepper, and salt into the egg mixture. Place one dough ball into each prepared muffin cup; press dough gently into the base and sides to form a dough cup. Spoon egg mixture to fill each dough cup. Bake in preheated oven until center of quiche is set, 25 minutes.
Mix flour, cumin, cinnamon, ginger, and salt together in a gallon-size resealable bag. Add chicken, seal bag, and shake to coat. Remove chicken and discard unused flour mixture. Heat olive oil in a large pan or Dutch oven over medium heat. Cook and stir chicken in the hot oil, working in batches, until lightly browned, 3 to 4 minutes per side. Transfer chicken to a plate, reserving oil in the pan. Saute onion and garlic in the same pan used for chicken until onion is translucent, about 10 minutes. Pour vinegar into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cook until most liquid is evaporated, 1 to 2 minutes. Pour carrot juice into onion mixture and bring to a boil; cook until liquid is reduced by half, 10 to 15 minutes. Add dates, reduce heat, and simmer until liquid is 1/3 the amount as original amount, about 5 minutes. Reduce heat to low, add chicken, and simmer, gently stirring occasionally, until chicken is no longer pink in the center and carrot juice mixture is deep brown and thickened, 10 to 15 more minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan. Beat bananas, honey, oil, eggs, peanut butter, and vanilla extract in a bowl until smooth. Combine pastry flour, bread flour, wheat germ, salt, and baking soda in a large bowl; make a well in the flour mixture. Pour banana mixture into well and stir wet ingredients into dry ingredients until batter is just moistened. Pour batter into prepared loaf pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
Preheat and lightly grease a waffle iron according to manufacturer's instructions. Whisk cornmeal, flour, baking powder, baking soda, salt, and paprika together in a bowl. Stir buttermilk, butter, and egg together in a separate bowl; stir into flour mixture until batter is just blended. Ladle 1/2 to 3/4 cup batter into the preheated waffle iron; cook waffle according to manufacturers' instructions until golden brown, about 5 minutes. Repeat with remaining batter.
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the noodles, and return to a boil. Cook the noodles uncovered, stirring occasionally, until they are cooked through, but still firm to the bite, about 5 minutes. Drain well. Preheat an oven to 350 degrees F (175 degrees C). Butter a large casserole dish. Mix the noodles, cottage cheese, sour cream, onion, Worcestershire sauce, poppy seeds, and salt together in a large bowl. Spread mixture in the prepared baking dish. Sprinkle Parmesan cheese and paprika on top. Bake in the preheated oven until bubbly, about 30 minutes.
Combine warm water, sugar, and yeast in a bowl. Add 1 cup flour; stir dough with a spatula. Mix the remaining 1 cup flour, hot water, 2 tablespoons oil, and salt together in a separate bowl until dough-like in texture. Add the dough from step 1; knead together into a round ball, dusting with flour as needed. Place dough ball on a lightly floured work surface; cover with a warm, damp towel for 30 to 40 minutes. Pinch dough ball into 2 pieces. Roll each out and sprinkle half the scallions on top. Roll up each piece into a tube; pinch each in half. Roll and flatten into large pancakes, dusting with flour, if needed. Heat the remaining oil in a skillet over medium heat. Cook pancakes until browned, 3 to 4 minutes per side.
Blend kale, banana, coconut milk, and strawberries together in a blender until smooth.
Fill a saucepan with water, and bring to a boil. Place tomatoes in boiling water, and cook for 3 to 5 minutes, or until skins begin to crack and peel. Remove from water, cool, and peel. Puree tomatoes with ginger and garlic in a food processor or blender. Place tomato mixture, sugar, vinegar, onions, and golden raisins in a large saucepan. Season with mixed spice, chili powder, paprika, and curry paste. Simmer over medium heat until thick. Refrigerate until ready to use.
Heat olive oil in a frying pan over medium heat; cook and stir pancetta and onion in the hot oil until pancetta is translucent, about 5 minutes. Stir peas, white wine, thyme, salt, and pepper into pancetta mixture; bring to boil. Reduce heat and simmer until peas are tender and liquid is slightly reduced, 3 to 5 minutes.