HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a medium saucepan, combine 1/2 cup shortening, 1/2 cup butter, 3 tablespoons cocoa and 1 cup cola. Bring to a rapid boil and remove from heat. In a large bowl, mix together the sugar and flour. Pour in the cola mixture and blend with a mixer. In a medium bowl, dissolve the baking soda in the buttermilk and add eggs, vanilla and sour cream. Mix well and then stir into the batter. Beat for 2 to 3 minutes. Pour batter into prepared 9x13 inch pan. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. To make the Frosting: In a medium saucepan, combine 1/2 butter, 6 tablespoons cola, and 3 tablespoons cocoa. Bring to a boil, stirring constantly. When smooth, remove from heat and add confectioners' sugar and nuts. Beat until smooth, then pour over cake while both frosting and cake is still hot.
Mix cinnamon, cumin, salt, and pepper together in a bowl. Sprinkle mixture over both sides of pork chops. Heat oil in a large pan over medium heat. Add pork chops and brown, 3 to 4 minutes per side. Transfer pork chops to a plate. Add onion and cook until translucent, about 2 minutes. Stir in garlic and cook 30 to 60 seconds. Mix in green beans and cook, stirring occasionally, another 2 minutes. Add tomatoes and chicken broth and bring mixture to a simmer, about 5 minutes. Return pork chops to pan, cover, and reduce heat to low. Cook until pork chops are not longer pink in the center and an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), 15 to 20 minutes. Season with salt and pepper before serving.
Place black beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain. Place beans in a pot and add enough water to cover; bring to a boil. Reduce heat to medium-low and simmer beans until very tender, about 1 hour. Heat oil in a skillet over medium; cook and stir onion and garlic until onion is soft and translucent, about 10 minutes. Add black beans, green chiles, chili powder, and cumin; cook and stir until flavors blend, about 5 minutes. Blend black bean mixture in a food processor until smooth. Add tomato paste, chicken broth, vinegar, and salt; blend until desired consistency is reached. Return beans to pot and cook until heated through, about 5 minutes more.
Combine Ground Beef, bread crumbs, egg white and seasoned salt in medium bowl, mixing lightly but thoroughly. Lightly shape into four 1/2-inch thick patties. Brush onion slices with 1/2 tablespoon oil. Place patties and onion slices on grid over medium, ash-covered coals. Grill patties, covered, 8 to 10 minutes (over medium heat on preheated gas grill 7 to 9 minutes), until instant-read thermometer inserted horizontally into center registers 160 degrees F, turning occasionally. Grill onions, 11 to 13 minutes or until tender, brushing with remaining 1/2 tablespoon oil and turning occasionally. Line bottom of each bun with lettuce. Place tomatoes and burgers on lettuce. Spoon dressing over burgers; top with onions. Close sandwiches.
Place juice, peaches, banana, yogurt and Carnation Breakfast Essentials Drink in blender; cover. Blend until smooth.
Scrub lemons thoroughly under cold running water. Cut each lemon into quarters, but do not cut all the way through the top, so that the lemon still holds together. Rub lemons generously with salt inside and out and along all the cuts. Place them in a large sterilized jar with a tight-fitting lid. Add lukewarm water to cover; the lemons should be fully immersed. Screw on the lid and let cure for 1 month in a dark, dry, and cool place.
In a mixing bowl, combine the Neufchatel cheese, sugar, and milk. Mix thoroughly until well blended and smooth. Gently combine the frozen whipped topping and vanilla with the mixture. Serve chilled.
Preheat a waffle iron, and coat with cooking spray. In a medium bowl, stir together the whole wheat flour, cornmeal, sugar, baking powder and baking soda. Make a well in the center, and stir in the buttermilk just until smooth. In a separate bowl, whip egg whites with an electric mixer until thick enough to hold a soft peak. Carefully fold the egg whites into the batter. Spoon batter onto the hot waffle iron in an amount appropriate for your iron. Close, and cook until the iron stops steaming, and the waffles are golden brown.
Mix paprika, kosher salt, black pepper, white pepper, granulated garlic, dry mustard, and celery salt in a container with a lid. Seal and shake to combine.
Preheat oven to 350 degrees F (175 degrees C). Place the chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of 1/4 inch. Heat the olive oil in a skillet over medium heat, and cook and stir the asparagus, garlic powder, salt, and black pepper just until the asparagus is bright green and beginning to become tender, about 5 minutes. Remove from heat. Lay each chicken breast out onto a work surface, and place a slice of ham on the flattened breast. Place 1/4 of the asparagus mixture over the ham, and top with 1/4 of the Cheddar cheese. Roll the chicken breast around the filling and secure with toothpicks or tie with cotton kitchen string; place the stuffed breasts into a 9x13-inch baking dish, seam sides down. Top each breast with about 1/2 tablespoon of butter. Bake in the preheated oven until the chicken is no longer pink and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the center of a stuffed breast should read 160 degrees F (70 degrees C). Baste the stuffed chicken breasts occasionally with pan juices while baking. While chicken is baking, bring chicken broth and 1 tablespoon of butter to a boil in a saucepan. Stir in rice and tomatoes, reduce heat to a simmer, cover, and cook the rice until tender and the broth has been absorbed, about 20 minutes. Remove from heat, and let rice stand covered for about 5 minutes; stir in Parmesan cheese. Serve stuffed chicken breasts on the cooked rice.
Combine vinegar, lime juice, chipotle peppers in adobo, garlic, cumin, oregano, black pepper, salt, and cloves in a blender or food processor. Process on high until adobo sauce is smooth. Trim most of the fat from the roast and cut meat into 3-inch chunks. Preheat the oven to 250 degrees F (120 degrees C). Heat oil in a frying pan over medium-high heat. Add meat and cook on all sides until browned, 5 to 10 minutes. Transfer seared meat to a Dutch oven and pour adobo sauce on top. Pour in chicken broth and add bay leaves. Bake in the preheated oven until very tender, about 6 hours. Discard bay leaves. Shred meat in the juices using 2 forks. Return to the oven and cook 30 minutes more.
Place cauliflower in a food processor and pulse until chopped into rice-shaped pieces. Combine cauliflower, mushrooms, and olive oil in a skillet over high heat; cook and stir until mushrooms are soft, 5 to 10 minutes. Mix nutritional yeast, black pepper, garlic powder, and minced onion into cauliflower mixture; cook and stir over low heat until heated through, 5 to 10 minutes.
Bring the barley and water to a boil in a saucepan. Cover, reduce heat to low, and simmer 30 minutes, or until tender. Meanwhile, heat olive oil in a large saucepan over medium heat, stir in the onions, carrots, and celery; cook and stir until the onion has softened and turned translucent, about 10 minutes. Stir in mushrooms, and cook 5 minutes more. Pour in beef broth, and bring soup to a simmer over medium-high heat, then reduce heat to medium-low, and continue simmering 15 minutes. Stir in barley, and season with salt and pepper before serving.
Blend milk, banana, mango, currants, and tofu together in a blender until smooth.
Wad three pieces of aluminum foil into 3- to 4-inch balls, and place them in the bottom of the slow cooker. Rinse the chicken, inside and out, under cold running water. Pat dry with paper towels. Season the chicken with salt, pepper, and paprika. Place chicken in the slow cooker on top of the crumbled aluminum foil. Set the slow cooker to High for 1 hour, then turn down to Low for 4 to 5 hours. Add the vegetables and cook until the chicken is no longer pink and the juices run clear, about another 4 to 5 hours. Sprinkle with parsley and serve.
Whisk pineapple juice, orange juice, sugar, steak sauce, Worcestershire sauce, and ginger together in a bowl until evenly combined.
Preheat oven to 400 degrees F (205 degrees C). Beat the eggs in a large bowl. Mix in sugar, salt, vanilla, and corn syrup. Melt the butter and whisk it into the egg mixture. Stir in the nuts. Pour filling into pie shell. Bake in preheated oven for 10 minutes. Reduce heat to 300 degrees F (150 degrees C), and continue baking for 35 to 45 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Sift together the flour, baking soda and salt, set aside. Sift together the flour, baking soda, and salt. Set aside. In the microwave or over a double boiler, melt chocolate stirring frequently until smooth. Remove from heat. In a medium bowl, cream together the shortening, butter, and brown sugar. Beat in the eggs, one at a time, then stir in the vanilla and melted chocolate. Mix in the dry ingredients alternately with the sour milk. Drop dough by rounded teaspoonfuls onto the prepared cookie sheets about 2 inches apart. Bake for 8 to 10 minutes in the preheated oven, until firm to the touch. Remove from baking sheets to cool on wire racks.
Place potatoes, carrots, and beets into a large pot and cover with water; bring to a boil and turn off heat. Allow pot to sit on burner until potato mixture cools, 1 to 2 hours. Place onion in a large bowl and cover with vinegar; set aside. Peel and chop potatoes, carrots, and beets; add to onion mixture. Mix peas, sunflower seed oil, dill, sea salt, and black pepper into potato mixture and stir well. Cover bowl with plastic wrap and refrigerate, 4 hours to overnight.
Combine soy sauce, garlic, ginger, sesame oil, chili oil, lime juice, vinegar and onion powder in a blender. Process until evenly combined. Chill before serving.
Blend fruit, soy milk, goji berries, and honey together in a blender until smooth.
Preheat a large skillet over medium-high heat. Cook and stir beef until browned, about 2 minutes per side. Drain excess grease. Transfer beef to a 4-quart slow cooker and sprinkle with salt. Combine onion and garlic in the same skillet over medium-high heat; saute until tender, about 5 minutes. Add to beef in the slow cooker. Stir coconut milk, beef broth, red curry paste, lime juice, peanut oil, jalapeno chile peppers, and brown sugar into the slow cooker. Cover and cook on Low until flavors combine, 6 to 10 hours. Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes. Stir spinach into the slow cooker and cook until wilted, about 15 minutes. Serve beef mixture over rice and garnish with basil leaves.
In a large bowl, combine the romaine lettuce, oranges and green onions. Heat 2 tablespoons sugar with the almonds in saucepan over medium heat. Cook and stir while sugar starts to melt and coat almonds. Stir constantly until almonds are light brown. Turn onto a plate, and cool for 10 minutes. Combine red wine vinegar, olive oil, one tablespoon sugar, red pepper flakes and black pepper in a jar with a tight fitting lid. Shake vigorously until sugar is dissolved. Before serving, toss lettuce with salad dressing until coated. Transfer to a decorative serving bowl, and sprinkle with sugared almonds.
Preheat an air fryer to 400 degrees F (200 degrees C). Combine olive oil, lemon juice, lemon pepper, paprika, and garlic powder in a bowl. Add shrimp and toss until coated. Place shrimp in the air fryer and cook until pink and firm, 6 to 8 minutes. Serve with lemon slices.
Heat the vegetable oil in a skillet over medium heat. Add the onions and celery and season with a little kosher salt. Cook and stir until tender, about 5 minutes. In a medium bowl, stir together the tuna, mustard, mayonnaise and the sauteed onion and celery. Season with cayenne, blackened seasoning, parsley, and hot pepper sauce. Spoon onto half of the bread slices. Top each one with a slice of pepperjack cheese and then the remaining slices of bread. Spread butter onto the outsides of the sandwich. Fry in a skillet over medium heat until golden brown on the outside and cheese has melted, about 5 minutes total.
Heat the olive oil in a large skillet over medium-high heat. Cook the onion in the oil until translucent. Add the garlic and cook and stir another 2 to 3 minutes. Stir in the tomatoes, red pepper flakes, and Italian seasoning. Season with salt. Cook until completely heated, another 2 to 3 minutes.
Preheat oven to broil. In a medium-sized mixing bowl, combine hamburger, milk, onion soup mix, and Worcestershire sauce. Roll the mixture into small balls. Arrange meatballs on a cookie sheet. Broil for 10 minutes, or until cooked through. In a small bowl, mix ketchup and brown sugar. Transfer mixture to a slow cooker. Add the meatballs to the slow cooker. Cook meatballs on high for approximately 30 minutes.
Tie a sheet of cheesecloth over a large bowl. Pour the yogurt onto the cheesecloth and place in refrigerator for 2 to 3 hours to drain. Press the yogurt firmly with a spoon to release any excess liquid. The remaining yogurt should be thick. Transfer the yogurt to a clean bowl. Soak the saffron threads in the warm milk for 10 minutes; stir into the yogurt. Add the sugar, pistachio nuts, and cardamom and mix well. Stir the food coloring into the mixture until you get the color you like. Refrigerate until completely chilled, about 1 hour.
Place butternut squash into a pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 30 minutes. Drain. Saute bacon in a skillet and over medium-high heat until starting to brown, 3 to 5 minutes. Add parsley to bacon; cook and stir until bacon is browned and parsley is hot, 3 to 5 minutes more. Heat vegetable oil in a large skillet over medium-high heat. Cook pork chops in hot oil until browned on one side, 3 to 5 minutes. Flip pork chops and pour wine into skillet. Continue cooking until wine evaporates and pork chops are cooked through, 4 to 6 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Mash butternut squash, brown sugar, butter, onion powder, and white pepper together in a bowl until soft and smooth. Place pork chops on plates; top each chop with avocado slices, butternut squash mixture, and bacon.
Cover baking sheets with wax paper and set aside. Combine sugar and cocoa in a large saucepan. Stir in milk, butter and peanut butter. Cook and stir over medium heat until butter melts and mixture is combined, about 5-20 minutes. Remove from heat. Stir in the vanilla, oats and nuts, and mix thoroughly. Take a teaspoon and scoop out a spoonful of the mixture; drop the spoonful onto the waxed paper-covered baking sheet. Repeat with the rest of the mixture. Place in the refrigerator until the cookies are cooled and set. Store the cookies in an airtight container.
Boil the mixed vegetables till soft. Drain, and allow to cool to room temperature. When cool, chop fine and set aside. Moisten the slices of bread with a little water and squeeze out the excess. Stir together the vegetables, bread, mashed potatoes, serrano, onion, ginger, cilantro, and salt. Form into 8 balls. Heat oil in deep-fryer to 375 degrees F (190 degrees C). Fry the koftas in the hot oil until golden brown. Drain on paper towels, and allow to cool to room temperature. Make the gravy by melting the butter in a large saucepan over medium-high heat. Stir in the onions, ginger, garlic, ground coriander, turmeric, and garam masala; cook until the onions have softened. Mix in the tomato paste and cook for 5 minutes. Pour in the milk and season with salt; cook for 10 to 15 minutes more, stirring occasionally. To serve, reheat the koftas in the gravy. Garnish with the cream and chopped cashews.
Divide iceberg head into 4 quarters and place each wedge on individual salad plates. Top each wedge with 1/4 cup Marie's Chunky Blue Cheese dressing. Sprinkle bacon, green onions, and tomatoes on top of each wedge.
Preheat the oven to 350 degrees F (175 degrees C). Heat 2 tablespoons of olive oil in a skillet over medium heat. Cook and stir onions until they are soft and beginning to turn golden, about 25 minutes. Sprinkle with sugar and continue cooking, stirring as necessary, until soft and dark brown, but not at all crispy, 10 to 15 minutes. Reduce heat if onions are crisping. Heat remaining 2 tablespoons olive oil in another skillet over medium heat. Cook chanterelle mushrooms until soft and golden, 15 to 20 minutes. Arrange baguette rounds in a single layer on a baking sheet. Bake in the preheated oven until just toasted, 3 to 5 minutes. Arrange a small amount of onions on top of each piece of toast. Top with a few mushrooms slices and serve warm.
Heat oven to 350 degrees F. Line 12 muffin cups with paper baking cups. Prepare brownie mix according to package directions using oil, water and eggs. Stir in 1/2 cup of chopped hazelnuts. Fill baking cups 3/4 full. Bake 30 to 32 minutes or until centers are set. Cool 2 minutes. Remove from pan. Cool completely on wire racks. For Frosting: Beat shortening, butter and chocolate hazelnut spread in a large bowl, with an electric mixer on medium speed until smooth. Add powdered sugar, vanilla, salt and 1 tablespoon of milk. Beat slowly until combined. Beat on high, 3 to 5 minutes, adding an additional 1 tablespoon milk at a time until desired consistency is achieved. Frost cupcakes by placing frosting into corner of resealable plastic bag. Cut 1/2-inch off corner of bag. Starting at outside edge, work in circular motion to build up frosting moving towards center, creating a swirl effect. Sprinkle with reserved chopped hazelnuts.
Mix together egg yolks, cream, salt, sugar and butter. Gradually stir in flour until dough becomes stiff enough to roll out. Roll out paper thin and cut into triangles. (Grandma would cut a slit in the middle of each and twist a corner through the slit to make them look fancier.) Put enough oil in a pot to cover cookie. Heat oil until a small amount of dough placed in oil begins to fry. Deep fry each cookie in hot oil until light brown. Remove cookie from oil and drain excess oil on paper towels. Sprinkle with confectioner's sugar.
In a large bowl, stir together flour, baking powder, salt and shortening. Stir in water; mix until dough is smooth. Cover and let stand for 20 minutes. Roll out on floured board until 1/8 to 1/4 inch thick. Cut into 3 inch squares. Heat oil in deep-fryer to 375 degrees F (190 degrees C). Fry until golden brown on both sides. Drain on paper towels and serve hot.
Whisk milk, oats, sugar, egg, and cornstarch together in a saucepan over medium heat; add banana and raisins. Cook, stirring constantly, until pudding is thick, 10 to 15 minutes. Remove from heat and stir in butter. Spoon pudding into dessert dishes.
Preheat oven to 375 degrees F (190 degrees C). Butter one Madeleine pan. Sift the flour, cocoa, baking powder and salt together. Set aside. Cream the butter with the vanilla and the sugar. Add the egg and egg yolks, beating to mix. Stir in the dry ingredients until just combined only, do not over mix. Place rounded teaspoon of batter into the prepared Madeleine shell forms. Bake at 375 degrees F (190 degrees C) for 12 minutes. Remove from oven and immediately invert onto a wire rack to cool. Once cool sprinkle with confectioners' sugar, if desired.
Preheat oven to 350-degrees F. Grease an 8-inch baking pan and set aside. In a large bowl, beat together the melted butter and Sugar In The Raw and Stevia In The Raw. Add flour and baking powder and mix well to combine. Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract, cocoa powder and walnuts. Mix well and pour batter into prepared baking pan. Bake for 20 minutes. Cool for 10 minutes in the pan, then cut into 12 squares.
Preheat oven according to package directions. Prepare cake mix as directed; lightly grease heart-shaped pan. Pour cake mix into pan and bake in preheated oven; let cool. Ice cake with white frosting and pipe frosting around bottom and top edges of cake with cake decorator tips to form a ridge. Spread strawberry glaze on top of cake and decorate with strawberries around edges; use your imagination as you go.
Grease and flour a 9x13-inch baking pan. Beat butter and white sugar in a bowl with an electric mixer until light and fluffy, about 2 minutes. Beat eggs and sour cream into butter mixture until smooth. Whisk flour, baking powder, baking soda, nutmeg, and salt together in a bowl until thoroughly combined; stir into the sour cream mixture to make a batter. Pour the batter into the prepared baking dish. Mix the brown sugar, pecans, and cinnamon in a bowl; sprinkle the mixture over the batter. Cover the baking dish with plastic wrap and chill 8 hours to overnight. Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from the dish; bake until a toothpick inserted into the center of the coffee cake comes out clean, 35 to 40 minutes.
Cream sugar and butter in a bowl with an electric mixer until creamy. Add eggs, 1 1/2 teaspoons vanilla extract, and almond flavoring and mix well. Stir flour, baking powder, and salt together in a second bowl. Add flour mixture to the creamed butter mixture and mix to combine. Wrap in plastic wrap and chill in the refrigerator for 3 to 4 hours or overnight. Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Dust a work surface with 2 tablespoons confectioners' sugar and roll out dough into a 1/4-inch-thick circle. Cut out figure shapes with a gingerbread man cookie cutter and arrange cut-out cookies on prepared baking sheets. Bake in the preheated oven for 8 to 10 minutes. Remove from baking sheets carefully and transfer to wire racks. Cool completely, about 20 minutes. Stir 1 cup confectioners' sugar and milk together in a small bowl until smooth. Beat in corn syrup and 1/4 teaspoon vanilla extract until icing is smooth and glossy. Add more corn syrup if icing is too thick. Spoon icing into a piping bag with a small plain tip. Draw a filled-out circle inside the head for the skull and a skeleton on the body, including 3 horizontal lines for the ribs. Let cookies stand until icing dries completely, about 2 hour, best overnight. Use black decorating gel to draw eyes, a nose, and a mouth on the skull and let cookies dry again, about 1 hour.
Place lemon juice in saucepan over medium heat; simmer until lemon juice reduces to less than a tablespoon and almost disappears, 4 or 5 minutes, being careful not to let it burn. Quickly add cream; whisk to combine. Continue to cook until cream reduces and is thick enough to coat the back of a spoon, 5 or 6 minutes. Reduce heat to low. Whisk in 2 or 3 pieces of cold butter, stirring until butter melts before adding more. Add 2 or 3 more butter cubes. (If cream mixture cools too quickly, the sauce may break.) Continue adding butter a few pieces at a time until all butter is emulsified into the cream, 8 to 10 minutes. Add salt, cayenne pepper, and 2 generous tablespoons chopped parsley. Whisk until well blended. Keep sauce warm until ready to use.