HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400 degrees F. Melt butter in heatproof or cast-iron skillet over medium heat. Add stevia blend, apples and 1/2 tsp cinnamon. Saute for 8 to 10 minutes or until apples are tender and golden. Transfer apples in skillet to oven and heat for 5 minutes (pancake will puff best in a hot pan). Meanwhile, whisk together eggs, milk, vanilla, remaining cinnamon, salt and liquid stevia. Whisk in flour until combined. Pour batter into hot pan and immediately return to oven. Bake for 15 to 18 minutes or until pancake is puffed, golden and set in the center. Serve warm with a lemon wedge if desired.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 or 10 inch tube or bundt pan. Combine the lemon cake mix, eggs, brown sugar, flaked coconut, 3/4 vegetable oil, 3/4 cup apricot nectar and the lemon extract. Beat with electric beaters for 4 minutes at medium speed. Pour batter into the prepared pan. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes. Let cake cool in pan for 10 minutes then turn cake out on to a serving dish and immediately pour glaze over still warm cake. To Make Glaze: Combine the confectioners' sugar, 2 tablespoons apricot nectar, 1 tablespoon vegetable oil and enough lemon juice to give the glaze a liquid consistency. Mix until smooth and use immediately to pour over still warm cake.
Preheat oven to 400 degrees F (200 degrees C). Mix ground beef, bread crumbs, egg, onion, black pepper, nutmeg, and salt together in a bowl; form into small balls. Arrange balls on a baking sheet. Bake in the preheated oven for 10 minutes. Flip meatballs and continue baking until cooked through, 12 to 15 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Combine amaretto liqueur, coffee-flavored liqueur, raspberry-flavored liqueur, and ice cubes in a cocktail shaker. Cover, shake, and pour into a cocktail glass. Garnish with raspberries.
In a saucepan, combine sugar, cornstarch and salt. Stir in water and 1 cup of blueberries. Cook and stir over medium heat, until thick, approximately 8 to 10 minutes. Add butter and let cool about 5 minutes. Stir in remaining blueberries. Pour into baked pie shell and cool in the refrigerator for 2 to 4 hours.
Combine margarine, peanut butter, sugars, egg, and vanilla. Blend together very well. Add flour, baking soda and salt with mixer. Chill dough 15 minutes in the refrigerator. Roll into balls by hand. Place on sprayed cookie sheet and bake in a preheated 350 degrees F (175 degrees C) oven until edges very lightly browning (about 7 to 10 minutes). Don't overcook. We store them in a plastic storage containers, and they stay soft!
In a bowl, mix the cabbage, cucumber, tomato, yellow bell pepper, green onions, and celery. In a separate bowl, whisk together the tomato-vegetable juice cocktail, red wine vinegar, sugar, olive oil, salsa, and lemon juice. Season with salt and pepper. Pour the dressing over the vegetables, and toss to coat. Cover, and refrigerate 2 hours before serving.
Preheat oven to 400 degrees F (200 degrees C). Place potatoes onto a baking sheet and bake in the preheated oven until tender but still firm, about 25 minutes. Remove potatoes and set aside. When potatoes are cool enough to handle, cut them in half. With a melon baller, scoop centers out of each potato, leaving a thick shell. Place scooped-out potato centers into a bowl. Arrange hollowed-out potato halves onto a baking sheet. Mash scooped-out potato centers in a bowl with green salsa and butter; season with salt and black pepper. Spoon the mixture lightly into the hollowed-out potatoes; do not overfill. Top each filled potato half with a pinch of white Cheddar cheese. Turn on the oven's broiler. Place potatoes under the broiler about 6 inches from the heat source until tops are browned, about 5 minutes.
In a medium bowl, combine cream cheese, 1 clove minced garlic, basil, and dill. Cover and set aside. Heat the olive oil in a medium skillet over medium heat and cook 1 clove minced garlic and onion for 4 to 6 minutes, or until translucent. Remove from heat and allow to cool. Preheat an outdoor grill for high heat and lightly oil grate. While the grill is heating, gently mix together the cooked garlic and onion, ground beef, pork sausage, feta cheese, red wine, egg, salt, and pepper in a large bowl. Do not over work the meat mixture. Divide into 8 equal parts and form into patties. Grill patties on preheated grill for 5 to 10 minutes per side, until well done. Toast the split buns on the grill for 1 to 2 minutes. Assemble the burgers by spreading 1 1/2 tablespoon of the cheese and herb spread to both the top and bottom of each roll. Place patties on the bottom half of the rolls and stack a slice of tomato, sliced red onion, and a leaf of lettuce on each burger. Add the roll tops and serve.
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish with butter. Beat eggs, sour cream, milk, and salt in a bowl until blended. Stir in green onions. Pour mixture in the prepared baking dish. Bake in the preheated oven until set, 25 to 30 minutes. Sprinkle Cheddar cheese over eggs and continue baking until cheese is melted, 2 to 3 minutes more.
Cream together the margarine and cream cheese in the bowl of an electric mixer. Blend in the vanilla. Mix in the flour. Chill the dough. To make the Filling: Mix together the chopped raisins, chopped walnuts, and cinnamon. If you have a food processor, place the whole walnuts and raisins into the bowl, sprinkle with the cinnamon, and chop them together by processing in short pulses. Divide the dough into 4 equal portions. Roll out each portion into a 10 - 12 inch circle 1/8 inch thick on a lightly floured board or between two sheets of waxed paper. Spread a light layer of preserves (approximately 2 tablespoons) onto each dough circle. Sprinkle each circle with approximately 1/4 cup of the chopped nut-raisin-cinnamon mixture. Cut each circle into 16 wedges using a pastry cutter or a pizza cutter. Roll each wedge from base to point. Place point down on a lightly greased or parchment lined baking sheets. Bake for 15-17 minutes at 375 degrees F (or until golden). Remove to racks to cool.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish. Mix ground beef, rice, parsley, egg, Worcestershire sauce, garlic powder, onion powder, and 1/4 teaspoon salt together in a bowl; form into 4 oblong mini-loaves. Season the outside of each loaf generously with pepper. Arrange loaves in the prepared baking dish. Bake in the preheated oven until no longer pink in the center, 35 to 45 minutes. An instant-read thermometer inserted into the center of each loaf should read at least 160 degrees F (70 degrees C). Heat olive oil in a skillet over low heat; saute onion in oil until soft and golden brown, 15 to 20 minutes. Season onion with 1 pinch salt; serve over meat loaves.
Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper. Mix pumpkin puree, evaporated milk, eggs, granular sweetener, and cinnamon together in a large bowl. Pour into the baking pan. Sift dry cake mix over pumpkin mixture. Sprinkle nuts on top; press down lightly. Spoon melted butter evenly over nuts. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pan, 10 to 15 minutes. Invert onto a serving platter and peel off parchment paper.
Preheat an oven to 350 degrees F (175 degrees C). Grease a quiche dish or a 9-inch pie pan, and set aside. Place the zucchini, onion, eggs, Parmesan cheese, feta cheese, parsley, salt, and pepper into the work bowl of a food processor, and process for about 1 minute, until all the ingredients are finely chopped and blended. Add the flour and baking powder, and process 1 more minute, scraping the side of the bowl if necessary. Place the mozzarella cheese into the work bowl, and process for about 1 minute, to combine the cheese thoroughly into the mixture. Scrape the mixture into the prepared quiche dish, sprinkle with paprika, and bake for 1 hour, or until set. The quiche is done when a knife inserted into the center comes out clean.
Preheat an outdoor grill for high heat and lightly oil the grate. Blend soy sauce, vinegar, brown sugar, sesame oil, garlic, and ginger together in a blender or food processor until dressing is smooth. Press peppercorns into both sides of steak and season with salt. Place steak, scallions, and red bell pepper on the preheated grill and cook for 4 minutes. Flip and cook until vegetables are charred and steak is cooked to desired doneness, about 4 minutes more. Let steak rest on a work surface for 5 minutes before thinly slicing along the grain. Cut scallions into 1-inch pieces and bell pepper lengthwise into strips. Toss curly endive and radicchio with the dressing in a bowl; transfer to a platter and top with steak and vegetables.
In a small jar with a tight-fitting cover, combine the orange juice, vinegar, mustard, honey and pepper. Cover and shake well until combined. To store, refrigerate for up to 1 week. Shake well before serving.
Pour orange juice and water into a blender. Add nectarines, strawberries, and banana; blend until smooth.
Wash the turkey legs, and shake off excess moisture. Sprinkle each turkey leg with about 1/2 teaspoon of poultry seasoning, salt, and black pepper to taste. Wrap the leg tightly in aluminum foil. Repeat with remaining legs. Place the wrapped turkey legs into a slow cooker with no liquids or other ingredients. Set the cooker to Low, and cook until the meat is very tender, 7 to 8 hours.
Place berries in a saucepan over medium heat. Cover saucepan and cook until berries soften and begin to break apart, about 5 minutes. If berries look dry when cooking, add 1 teaspoon of water to the saucepan. Remove from heat. Whisk coconut milk and cinnamon together in a bowl. Transfer berries to a bowl; pour coconut milk mixture over berries and sprinkle almond meal on top.
Preheat oven to 450 degrees F or grill to medium-high. Center one tuna steak on each sheet of Reynolds Wrap(R) Non-Stick Foil with non-stick (dull) side toward food; top with pineapple chunks. Combine teriyaki sauce, ginger and salt; spoon over tuna and pineapple. Arrange vegetables beside tuna. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make two packets. Bake 16 to 18 minutes on a cookie sheet in oven. OR Grill 8 to 10 minutes in covered grill.
Heat the milk and the butter together in a medium saucepan, until the butter melts. Remove from the heat and add them warm water. The mixture should be around 110 degrees F (43 degrees C). In a large bowl combine 1 cup of the flour, yeast, salt, anise seed and 1/4 cup of the sugar. Beat in the warm milk mixture then add the eggs and orange zest and beat until well combined. Stir in 1/2 cup of flour and continue adding more flour until the dough is soft. Turn the dough out onto a lightly floured surface and knead until smooth and elastic. Place the dough into a lightly greased bowl cover with plastic wrap and let rise in a warm place until doubled in size. This will take about 1 to 2 hours. Punch the dough down and shape it into a large round loaf with a round knob on top. Place dough onto a baking sheet, loosely cover with plastic wrap and let rise in a warm place for about 1 hour or until just about doubled in size. Bake in a preheated 350 degrees F (175 degrees C) oven for about 35 to 45 minutes. Remove from oven let cool slightly then brush with glaze. To make glaze: In a small saucepan combine the 1/4 cup sugar, orange juice and orange zest. Bring to a boil over medium heat and boil for 2 minutes. Brush over top of bread while still warm. Sprinkle glazed bread with white sugar.
Preheat oven to 375 degrees F (190 degrees C). Spray the bottom and sides of a lasagna-size casserole dish with cooking spray. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 10 minutes. Transfer bacon to a paper towel-lined plate to drain. Cook and stir onion in hot bacon grease until golden, 5 to 10 minutes. Transfer onion to bacon and drain bacon grease from the skillet. Melt butter in the same skillet over medium-high heat. Saute mushrooms in hot butter until golden and moisture evaporates, 5 to 10 minutes. Cover the bottom of the prepared casserole dish with a single layer of frozen pierogies and spread 1 can condensed cream of mushroom soup on top. Layer bacon, onions, and mushrooms over the top. Spread remaining pierogies over mushrooms, cover with remaining cream of mushroom soup, and top with Cheddar cheese. Cover the baking dish with aluminum foil. Bake in the preheated oven for 45 minutes. Remove aluminum foil and continue baking until casserole is golden and cheese is bubbling, 10 to 15 minutes.
Place sugar into a 9-inch ring mold and cook over medium-high heat, stirring constantly, until sugar melts and turns golden, about 10 minutes. Watch carefully for syrup to start to change color as it burns easily. Let caramel cool and harden, about 20 minutes. Combine sweetened condensed milk, evaporated milk, eggs, cream cheese, and vanilla extract in a blender; blend until smooth, about 1 minute. Pour mixture over the hard caramel syrup in the tin and cover with aluminum foil. Pierce foil in the center hole of the ring with a knife; peel back foil, leaving hole uncovered for steam to circulate. Place a metal rack inside a large pot over medium heat. Add water to almost reach the rack; bring to a boil. Place the mold on the rack, cover the pot, and steam until flan is set and firm, about 45 minutes. Unmold flan onto a serving plate and let cool before serving.
Lay 1 slice bread on a plate. Place provolone cheese on bread and top with avocado and tomato slices, respectively. Drizzle balsamic vinegar over tomato and top with remaining slice of bread.
Preheat oven to 350 degrees F. Line a baking sheet with two long sheets of Reynolds Wrap(R) Aluminum Foil, overlapping them in opposing directions so you make a cross, with plenty of foil at each end to eventually fold over into the center. Lightly spray with cooking spray and set aside. In a large mixing bowl, stir together cream, shallot and garlic. Add parsnips, sweet potato and turnip and carefully toss together until all the pieces are well coated. In another mixing bowl combine 1 cup of the grated cheese, green onion, and thyme and toss together. To assemble, place a single layer of cream-coated root vegetable pieces onto the foil-lined baking sheet and season generously with salt and pepper. Sprinkle 1/4 of the cheese mixture over the surface. Repeat with another layer of vegetables, salt and pepper and cheese mixture and continue with this pattern until all the ingredients have been used (finishing with a layer of vegetables). Bring each side of the excess foil hanging over the baking sheet together and seal tightly, leaving room for heat circulation inside. Bake gratin in the oven for 40 to 45 minutes or until vegetables are fork tender. Open foil carefully by cutting along top fold with a sharp knife, allowing steam to escape; then open top of foil. Uncover gratin and sprinkle remaining cheese over the top. Place gratin under a broiler and broil for 30 seconds to 1 minute or until cheese has melted and the top has browned slightly. Allow gratin to cool for about 10 minutes before cutting up and serving.
Preheat an oven to 325 degrees F (165 degrees C). Place butter in a microwave-safe bowl, and microwave on low power until the butter is very soft and slightly melted. Pour in the corn syrup, honey, and molasses, and mix to a smooth, light brown mixture. Score the ham in a diamond pattern about 1/4 inch deep with a sharp knife. With a pastry brush, coat the ham generously with the glaze. Place the ham into a roasting pan, and cover with aluminum foil, taking care not to touch the ham with the foil. Bake the ham for 1 hour and 10 minutes (10 minutes per pound), removing the foil tent every 20 minutes to recoat the ham with glaze. Remove the foil tent, and turn on the oven's broiler. Broil the ham until the glaze is slightly darkened, about 10 minutes. Remove ham from oven, let stand about 10 minutes, then carve and serve.
Heat 2 inches of oil in a frying pan over medium-high heat. Mix flour, salt, and pepper in a shallow bowl. Dip squash slices into a bowl of water; coat with the flour mixture. Drop a small amount of flour into the oil; if it sizzles, it is ready. Carefully lower some squash slices into the side of the pan furthest from you. Fry until light brown on both sides, flipping halfway, about 5 minutes. Drain on paper towels. Repeat with remaining slices.
Preheat oven to 350 degrees F (180 degrees C). Cream together the first 5 ingredients. Add the remaining ingredients and mix well. Fold in gumdrops. Drop by teaspoonfuls onto cookie sheets. Bake for 10 to 12 minutes or just until golden brown
In a medium bowl, mash the hard-cooked eggs with a fork or pastry blender. Mix in mayonnaise, honey mustard, and jalapeno. Season with black pepper, garlic powder, and salt. Spread egg mixture on four of the bread slices. Layer with baby spinach leaves and tomato slices, and top with remaining slices of bread.
Stir brown sugar and cinnamon together in a bowl until well combined. Pour in maple syrup and stir until smooth.
Heat the oil in a large pot over medium-high heat. Cook the onion and garlic in the hot oil until the onions are tender. Stir in the tomato; cook until soft, about 3 minutes. Crumble the ground beef into the pan and cook until brown, about 5 minutes. Add the water, potato, beef bouillon, fish sauce, salt, and pepper; reduce heat, cover, and simmer until the potatoes are tender, stirring occasionally, about 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Line a shallow baking dish with aluminum foil and grease lightly. Cut tips from chicken wings and discard. Cut between the joint to separate each wing into 2 pieces. Combine butter and garlic in a small saucepan over low heat; heat until butter is melted and garlic is fragrant, 3 to 5 minutes. Mix Parmesan cheese, parsley, oregano, paprika, salt, and pepper together in a shallow bowl. Dip chicken wing pieces in melted butter mixture; coat with Parmesan cheese mixture in the bowl. Arrange in the prepared baking dish. Drizzle any remaining butter on top. Bake in the preheated oven until skin is browned and juices run clear, about 1 hour.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9 inch pie plate. Mound sliced apples in the pie plate. Sprinkle with orange juice. In a medium bowl, mix the flour, sugar, cinnamon, nutmeg, and salt. Cut in butter until the mixture resembles coarse crumbs. Scatter over the apples. Bake in preheated oven for 45 minutes. Serve warm.
Combine lentils and water in a small saucepan. Bring to a boil. Reduce heat, and simmer until tender, about 40 minutes. Preheat oven to 400 degrees F (205 degrees C). Grease a 9x5 inch loaf pan. In a large bowl, mix together 2 cups cooked lentils, bread, eggs, broth, tomato paste, basil, garlic powder, black pepper, parsley, olive oil, and dry soup mix. Spread into prepared pan. Bake for 40 minutes. Sprinkle top with dry bread crumbs, and continue baking another 10 minutes. Let sit for 10 minutes before serving.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, cream the shortening and brown sugar. Add eggs, mix well. Sift together the flour, cinnamon and baking soda; stir into the creamed mixture. Finally, stir in the milk and the raisins. Drop dough by rounded spoonfuls onto an unprepared cookie sheet. Bake for 10 to 12 minutes in the preheated oven. Remove from baking sheet to cool on wire racks.
Preheat an oven to 375 degrees F (190 degrees C). Mix the yams and apples, and place into the bottom of a 2-quart casserole dish. Stir the pecans, sugar, and cinnamon together in a bowl; scatter over the yams and apples. Drizzle the margarine over the mixture. Bake in the preheated oven until the topping begins to brown, basting 1 or 2 times while cooking, about 20 minutes.
In a shallow dish, mix together olive oil, cumin, chopped cilantro, and lime juice. Season with salt and pepper. Add chicken, and mix well. Cover, and refrigerate for at least one hour. Preheat grill for high heat. Thread chicken, zucchini, onion, red bell pepper, and tomatoes onto skewers. Brush grill with oil, and arrange skewers on hot grate. Cook for approximately 10 minutes, or until chicken is cooked through, turning to cook evenly.
In a large salad bowl, combine the Romaine, cheese, green onion, cucumber, carrot, oregano, poultry seasoning and celery. Add enough salad dressing to coat, toss and serve.
In a large bowl, combine cabbage, onion, carrots, and celery. Sprinkle with 1 cup sugar, and mix well. In a small saucepan, combine vinegar, oil, salt, dry mustard, and pepper. Bring to a boil. Pour hot dressing over cabbage mixture, and mix well.
Preheat oven to 400 degrees F (200 degrees C). Grease a cookie sheet. In a large bowl cream butter and cheese. Stir in flour and salt; mix well. On a lightly floured surface, roll the dough out to 1/2 inch in thickness. Cut into 2 inch strips and sprinkle with ground red pepper. Place strips on prepared cookie sheet(s) 1 1/2 inches apart. Bake in preheated oven for 10 to 15 minutes, or until crisp.
Heat oven to 375 degrees F. Cook and drain pasta as directed on package. Meanwhile, in 12-inch skillet, cook sausage over medium-high heat, stirring occasionally, until no longer pink; drain. Add cooking sauce, 1/4 teaspoon pepper and the cooked pasta; stir well. In small bowl, mix ricotta cheese, Parmesan cheese and egg. Spoon pasta mixture into ungreased 11x7-inch (2-quart) glass baking dish. Spoon ricotta cheese mixture on top; sprinkle with mozzarella cheese. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down. Bake 25 to 30 minutes, removing foil last 10 minutes of bake time, until cheese melts and mixture is hot and bubbly. Sprinkle with basil.
Preheat the oven to 325 degrees F (165 degrees C). Grind carrots and walnuts in a food processor until fine and mealy. Transfer to a large mixing bowl. Add cornflakes, eggs, cottage cheese, oil, dried onion, onion soup mix, grilling spice, and black pepper and mix well. Fill 5 medium-sized loaf pans with mixture and top each with a glaze of ketchup and a sprinkling of black pepper. Bake in the preheated oven until firm, 45 to 55 minutes.
Whisk water, salt, and sugar together in a large bowl until sugar and salt are completely dissolved. Cut salmon along one side of the center connective tissue to the skin but not through. Turn the knife parallel to the cutting board and cut salmon meat from skin. Repeat for remaining side and discard skin and connective tissue. Cut each fillet into 1/4-inch slices. Working in batches of 5, place slices in brine for 3 minutes. Remove cured slices using a slotted spoon to a wire rack and blot gently with paper towels. Arrange salmon in a single layer on a platter, cover with plastic wrap, and refrigerate until chilled, 2 hours to overnight.
Pour the milk into a large pot, and stir in a pinch of salt. Bring to a boil over medium heat, stirring occasionally to prevent the milk from scorching on the bottom of the pot. When the milk begins to boil (small bubbles will first appear at the edges), turn off the heat. Stir lemon juice into the milk, and the milk will curdle. You may need to wait 5 or 10 minutes. Line a sieve or colander with a cheesecloth, and pour the milk through the cloth to catch the curds. What is left in the cheesecloth is the Farmer's Cheese. The liquid is the whey. Some people keep the whey and drink it, but I throw it away. Gather the cloth around the cheese, and squeeze out as much of the whey as you can. Wrap in plastic, or place in an airtight container. Store in the refrigerator.