HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch round or square pan and line bottom with parchment paper. Whisk flour, cinnamon, ground ginger, baking soda, baking powder, and salt together in a large bowl. Beat butter and brown sugar together in another large bowl with an electric mixer until light and fluffy, 3 to 4 minutes. Add corn syrup, molasses, and egg; beat until smooth. Pour in hot water slowly while continuing to beat. Add flour mixture gradually, mixing until batter is well-blended and smooth. Stir in crystallized ginger. Pour batter into the pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan, about 10 minutes. Run a knife around the edges and carefully invert onto a wire rack. Cut into wedges or squares. Whip heavy cream and maple syrup together in a large bowl until stiff peaks form. Serve whipped cream topping with cake.
Heat sesame oil in a skillet over medium heat; add doubanjiang. Cook and stir shallots, garlic, and ginger until fragrant, about 30 seconds. Add ground pork; cook and stir until browned, about 3 minutes. Mix soy sauce, tahini, sake, miso paste, and tianmianjiang into pork mixture until evenly combined. Add chicken stock; bring to a boil. Mix rice vinegar and rayu into pork mixture; add spinach. Simmer soup over low heat for 10 minutes. Put noodles in a bowl of hot water to separate; drain. Mix noodles into soup and garnish with green onions and Thai chile peppers.
Preheat oven to 350 degrees F (175 degrees C). Place celeriac in a saucepan; pour in enough heavy cream and milk to cover 3/4 the celeriac. Sprinkle with nutmeg. Bring celeriac mixture to a boil; reduce heat and simmer until celeriac is slightly tender, about 5 minutes. Transfer celeriac mixture to a 9x9-inch square baking dish; top with Cheddar cheese. Bake in the preheated oven until bubbling and cheese is melted and browned, about 20 minutes.
Place banana, berries, kale, orange juice, water, yogurt, and almonds into a blender. Cover and puree until smooth, 20 to 30 seconds.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 pan. Mix pie filling and cinnamon, set aside. Beat flour, white sugar, milk, 1/2 cup softened butter, baking powder, salt and eggs in mixing bowl on low speed for 30 seconds. Beat on medium speed for 2 minutes. Pour half of the batter into prepared pan. Spoon half of the pie filling over the batter. Spread remaining cake batter over pie filling, and top with the remaining half of the pie filling. Mix brown sugar and nuts together and sprinkle over top of cake. Drizzle with 2 tablespoons melted butter. Bake at 350 degrees F (175 degrees C) for 45 to 55 minutes. Allow cake to cool 20 minutes. Combine confectioners sugar, 1 tablespoon butter, 3/4 teaspoon vanilla, 2 to 3 teaspoons hot water. Beat until smooth. Drizzle over cake.
Dissolve espresso powder in a bowl with 2 tablespoons hot water. Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch cake pans. Beat white sugar, 1/2 cup butter, and brown sugar together in a bowl using an electric mixer until light and fluffy, about 3 minutes. Add eggs 1 at a time, blending well after each. Reduce mixer speed to low. Beginning and ending with flour, alternate adding flour and buttermilk in 5 rounds. Blend 2 teaspoons dissolved espresso into the batter. Dissolve baking soda in the vinegar in a bowl; add to the batter. Mix until incorporated. Divide the batter equally between the prepared pans. Bake in the preheated oven until golden brown, 32 to 35 minutes. Cool in the pans on a wire rack for at least 20 minutes before removing from pans and cooling completely, about 40 minutes more. Place 1 1/2 plus 2 tablespoons butter in the bowl of an stand mixer with a whisk attachment. Whip on medium-high speed until smooth. Add confectioners' sugar and mix on medium-low until combined. Add salt, whipping on medium-high until smooth. Mix in heavy cream and vanilla extract on low until incorporated. Whip on high until frosting is light and fluffy, scraping down the bowl as needed. Divide frosting into 5 equal portions. Leave 2/5 (2 portions) plain. Add remaining 2 teaspoons espresso mixture to another 2/5 (2 portions); stir until well blended. Add 2 tablespoons of caramel topping to the remaining 1/5 (1 portion); stir until well blended. Level both cakes and place 1 on a platter. Spread 3 tablespoons of the remaining caramel sauce over it and top with a layer of espresso frosting. Place other cake on top. Spread a thin layer of vanilla frosting on the cake to seal in any crumbs; chill for 30 minutes. Frost cake again with a thin layer of espresso frosting. Pipe vanilla frosting around the top edge. Fill the center with caramel frosting. Drizzle generously with the remaining caramel sauce.
Preheat the oven to 350 degrees F (175 degrees C). Grease three 8 or 9 inch round cake pans and set aside. In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing until each one is blended in. Dissolve the baking soda in the water; stir into the batter along with the blackberry jam. Combine the flour, cloves, nutmeg, cinnamon and salt; stir into the batter by hand, alternating with the buttermilk. Fold in the black walnuts and raisins if using. Divide the batter equally between the three pans, and spread in an even layer. Bake in the preheated oven until the top of the cakes spring back when lightly touched, about 35 minutes. Cool in the pans until cool enough to handle, then invert the cakes over a wire rack and remove pans to cool completely.
Place chicken breasts on a pan. Place Swiss cheese and ham slices on top and roll up, securing with toothpicks if necessary. In a small bowl combine the Parmesan cheese, paprika, garlic salt, tarragon, basil and bread crumbs. Mix together and dip rollups in mixture to coat. Drizzle with melted butter and cook on High in microwave for 4 minutes, or until chicken is cooked through and juices run clear.
Place all ingredients in bread machine pan in order suggested by manufacturer. Select Dough cycle. When the machine indicates the end of the final rise, remove the dough. Preheat the oven to 375 degrees F (190 degrees C). Shape the dough into 12 dinner rolls, or one 9x5 inch loaf. Let rise until doubled in size while the oven preheats, they should rise quickly. Bake for 20 minutes in the preheated oven for rolls, or 35 minutes for a loaf, or until the loaf sounds hollow when tapped on the bottom.
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain. Heat olive oil in a skillet over medium heat. Add fennel, onion, mushrooms, and garlic; cook and stir until onions are translucent, 5 to 7 minutes. Place sausage into a skillet over medium-high heat. Cook and stir until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add marinara sauce, basil, and red pepper flakes to skillet, stir to combine. Coat the bottom of a Dutch oven with marinara sauce mixture; add a layer of lasagna noodles. Spread a 1/4-inch layer of cream cheese over noodles; add a layer of onion-fennel mixture. Top with more sauce. Repeat layers until all sauce, cream cheese, and onion-fennel mixture are used up; about 3 layers. Top last layer with mozzarella cheese. Bake in the preheated oven until bubbling, about 30 minutes.
Preheat oven to 400 degrees F (200 degrees C). Melt the butter in a skillet over medium heat, and cook the celery and onion with 1/2 teaspoon of salt, stirring occasionally, until the onions are soft and browned, about 12 minutes. Stir in the carrot, and cook for 5 more minutes; stir in the apple, and remove the mixture from the heat. In a mixing bowl, lightly mix together the ground chicken, egg, 1/3 cup of applesauce, milk, bread crumbs, poultry seasoning, sage, 1/2 teaspoon of salt, and black pepper. Mix in the cooked vegetable-apple mixture. Form the mixture into a loaf, and place into the center of a 9x12-inch baking dish. In a bowl, mix together 1/3 cup of applesauce, the Dijon mustard, and honey into a smooth mixture, and spread the glaze over the top and sides of the meat loaf. Bake in the preheated oven for 30 minutes, then reduce the temperature to 375 degrees F (190 degrees C) until the internal temperature of the loaf is 180 degrees F (80 degrees C), about 30 more minutes. Allow the loaf to rest for 5 minutes before serving.
Heat oil in medium saucepan over medium heat. Add cumin, garlic, oregano and Sazon to pot. Cook until fragrant, about 30 seconds. Add wine; bring to a boil. Add 1 cup water, beans, bay leaves, brown sugar and vinegar; bring bean mixture to a boil. Reduce to medium-low and simmer, uncovered, stirring occasionally, until mixture thickens and ingredients come together, about 15 minutes. Season soup with Adobo; discard bay leaf. Divide soup evenly among serving bowls. Garnish with onions and cilantro, if desired.
Place onions, cabbage, bell peppers, and tomatoes in a food processor, and pulse until finely minced. Drain, and remove contents to a large bowl. Sprinkle with salt, cover, and let stand overnight. Pour contents into a colander; rinse, and drain. Return contents to bowl. In a separate bowl, stir together mustard seed, celery seed, turmeric, sugar, white vinegar, and water. Pour over vegetable mixture, and stir to combine. Pour mixture into a large pot, and bring to a boil over high heat. Boil for 5 to 10 minutes. Store, refrigerated, in sterilized, sealed pint jars.
Mix ham, celery, and red onion in a large bowl; add mayonnaise and rosemary and stir to coat. Refrigerate ham mixture for at least 1 hour. Put lettuce into a large bowl. Spoon ham mixture over the lettuce. Serve with ranch dressing on the side.
Melt 1/2 cup butter in a heavy-bottomed stock pot or dutch oven over medium-high heat. Cook and stir the leek, carrot, and celery in the melted butter until tender, 5 to 7 minutes. As the vegetables cook, melt 1/2 cup butter in a skillet over medium heat. Make a roux by cooking and stirring the flour into the butter until just a little golden, just enough to cook off the flour taste. This is not a heavy gumbo roux. Stir the tarragon, thyme, bay leaf, tomato paste, and cayenne pepper to the vegetable mixture; stir to distribute evenly. Pour the brandy over the mixture; cook and stir until the heat cooks off most of the brandy, 2 to 3 minutes. Pour 1 cup of the fish stock over the mixture. Pour the hot mixture into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree. Puree in batches until smooth and pour back into the stock pot. Alternately, you can use a stick blender and puree the mixture in the pot without using the blender. Stir in the roux and 1 cup more of the fish stock to the pureed mixture; return to heat, stirring well. Blend the diced tomatoes and about 3/4 of the crawfish tails together in a blender until smooth; stir into the stock pot. Add the remaining fish stock; stir. Bring the mixture to a boil, reduce heat to medium-low, and simmer another 2 to 3 minutes. Stir the heavy cream through the liquid; return to a simmer, but do not allow to come to a boil. Season with the salt and white pepper. Serve hot in bowls garnished with the remaining crawfish tails and the paprika.
Combine 1/2 cup chopped fresh rosemary, garlic, 1/3 cup olive oil, 1/4 cup lemon juice, black pepper, 1/2 teaspoon red pepper flakes, and 1/2 teaspoon salt in a blender or food processor. Blend until smooth and set marinade aside. Pierce the steak with a fork 20 to 30 times. Place in a shallow baking dish. Pour marinade over steak and flip to coat both sides. Cover and refrigerate for 4 to 8 hours. Combine 1/3 cup olive oil, 3 tablespoons lemon juice, lemon zest, 1 teaspoon minced rosemary, 1/8 teaspoon red pepper flakes, and a pinch of salt in a jar. Cover and shake the dressing to combine. Shake again before using. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove steak from marinade; scrape off any chunks of marinade. Discard used marinade. Season steak with salt and black pepper. Place steak on the preheated grill and cook until browned on the outside and red on the inside, about 6 to 8 minutes per side. Place 2 tablespoons of the olive oil-lemon juice dressing in a small bowl. Use rosemary sprig to baste the steak while it cooks. An instant-read thermometer inserted into the center of a steak should read 125 degrees F (52 degrees C) for rare. Remove steak to a platter and allow to rest about 6 minutes before slicing. Cut in half lengthwise, then into 1/4-inch-thick slices at an angle against the grain. Drizzle with additional dressing.
Preheat oven to 350 degrees F (175 degrees C). Line 2 cups in a muffin pan with paper liners. Whisk egg white and sugar together in a bowl; stir in melted butter and vanilla extract until smooth. Add flour, baking powder, and salt and mix well. Add milk and mix until smooth. Divide batter equally between 2 prepared cups in muffin pan. Bake in preheated oven until cake is set, 10 to 12 minutes.
Preheat oven to 400 degrees F (200 degrees C). In a medium baking dish, mix together salsa, chopped spinach, Monterey Jack cheese, cream cheese, evaporated milk, black olives, red wine vinegar, salt and pepper. Bake mixture in the preheated oven 12 to 15 minutes, or until bubbly.
Preheat oven to 350 degrees F (175 degrees C). Line 24 cupcake cups with paper cupcake liners. Beat cake mix, 3/4 cup lemonade concentrate, egg whites, water, and vegetable oil together in a bowl with an electric mixer at low speed for about 30 seconds. Increase speed to medium and continue beating until you have a smooth batter, about 1 minute more. Spoon batter into liners to about 2/3-full. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Beat confectioners' sugar, butter, 2 tablespoons lemonade concentrate, salt, and red food coloring in a bowl with a mixer until smooth and even in color; spread over cooled cupcakes.
Place peas in a small saucepan and pour in enough water to cover. Bring to a boil; reduce heat and cook until tender, 4 to 6 minutes. Drain. Place cubed potatoes in a large pot and pour in enough water to cover. Bring to a boil and cook, stirring occasionally, until tender, about 10 minutes. Drain potatoes; return to the pot. Cook over medium-high heat until dry, 2 to 3 minutes. Remove from heat. Mash potatoes with a potato masher or whisk until mostly smooth. Mix in soy milk, green onion, 2 tablespoons curry powder, vegan margarine, 2 teaspoons turmeric, cumin, 1 teaspoon salt, 1/2 teaspoon garlic powder, 1/8 teaspoon coriander, and black pepper. Stir in cilantro. Gently fold peas into filling mixture. Place 1 tortilla on a flat work surface; spoon potato filling over one half. Fold over into a half-moon shape. Repeat with remaining tortillas and filling. Heat a nonstick skillet over medium-high heat. Toast quesadillas one at a time until golden brown, 2 to 3 minutes per side. Heat a large, deep skillet over medium-high heat. Add olive oil and turn the skillet to coat. Add cabbage, chickpeas, and onion flakes; cook, stirring occasionally, until cabbage starts to wilt, about 4 minutes. Stir 2 teaspoons curry powder, ginger, 1 teaspoon turmeric, 1 teaspoon salt, 1/2 teaspoon garlic powder, garam masala, and 1/8 teaspoon coriander into the cabbage mixture. Reduce heat to medium and continue cooking, stirring occasionally, until chickpeas are cooked through, about 5 minutes more. Serve alongside quesadillas.
Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet. Bring water to a boil and stir in oatmeal. Cover and reduce heat to low. Cook 5 to 10 minutes, or until the oats are cooked and all the water has been absorbed. Remove from heat and let stand for 5 minutes. To the oatmeal add onion, oil, spaghetti sauce, pecans, nutritional yeast, garlic powder, basil, onion powder, coriander, sage and active yeast. Mix well and form into patties. Place on prepared baking sheet. Bake for 15 minutes. Turn patties over and bake another 15 minutes.
Preheat oven to 400 degrees F (200 degrees C). Arrange bread slices on a baking sheet. Drizzle 2 tablespoons olive oil on top; season with salt and pepper. Bake in the preheated oven until crisp, about 15 minutes. Remove from oven. Keep oven on. Heat remaining 1 tablespoon olive oil in an oven-safe skillet over medium heat. Cook and stir garlic until fragrant, 3 to 4 minutes. Stir in tomatoes; season with salt and pepper. Simmer, stirring frequently, until breaking down into a sauce, about 10 minutes. Make 6 wells in the tomatoes using a wooden spoon. Crack 1 egg into each well. Sprinkle Parmesan cheese and basil leaves on top. Transfer skillet to the preheated oven; bake until whites are set and yolks are still runny, about 6 minutes. Scoop 1 egg over each slice of bread using a large spoon. Spoon remaining tomatoes over the top.
Preheat grill for high heat. In a medium bowl, mix the beef, diced green chilies, and bouillon. Shape into 4 patties. Lightly oil the grill grate. Grill patties 5 minutes per side, or until well done. Top each patty with cheese about 2 minutes prior to removing from grill.
Preheat an oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish. Soak bulgur in hot water until the bulgur expands and cools, about 10 minutes. Place the bulgur, mint, allspice, pepper, cinnamon, salt, onion, parsley, and lamb in a food processor. Process until well mixed, about 1 minute. Divide the lamb mixture and layer half in the baking dish, creating a large patty. Sprinkle pine nuts over the meat, then layer the remaining lamb on top, patting firmly. Cut the kibbee into 1 1/2 inch squares. Bake in the preheated oven until the lamb is no longer pink in the middle, 30 to 35 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
Place garlic, onion, chipotle peppers, and vinegar into a blender. Puree until smooth, then add water, lime juice, cumin, paprika, salt, black pepper, and hot sauce. Blend until incorporated, then add Worcestershire until mixed. Pour marinade over chicken in a large bowl, and toss to coat. Cover, and marinate in refrigerator 6 hours to overnight. Preheat an outdoor grill for medium heat and lightly oil grate. Remove chicken from marinade, and shake off excess; discard remaining marinade. Grill chicken until juices run clear, turning frequently, about 20 minutes.
Place chicken between 2 sheets of plastic wrap on a solid, level surface covered with a towel to minimize noise. Pound chicken flat using the smooth side of a meat mallet. Heat a grill pan to medium-high heat. Place chicken on the hot grill pan; season lightly with salt and pepper. Cook, covered, for 5 minutes. Flip and cook until no longer pink in the center and the juices run clear, 3 to 5 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Stir rice vinegar, cilantro, honey, lime juice, and red pepper flakes together in a bowl to make the dressing. Place chicken on a cutting board and chop into strips. Toss into the dressing. Lay a bed of lettuce onto each tortilla; add carrots and roasted red bell pepper. Top with chicken strips; drizzle lettuce with remaining dressing. Wrap tortilla around the filling. Repeat with remaining tortilla.
Mix sour cream, lemon juice, and dill together in a bowl. Add cucumbers and onion; stir to combine. Season with salt and black pepper.
Stir together olive oil, balsamic vinegar, and maple syrup in a small bowl or cup until well blended. Mix in mustard and grated garlic. Season with salt and pepper.
Preheat oven to 350 degrees F (175 degrees C). In a medium skillet over medium heat, cook the sausage until brown and the juices run clear. Drain and set aside. In a small bowl, combine ricotta, egg, basil, thyme, garlic powder, oregano and half the shredded mozzarella. Mix well, and set aside. Coat the bottom of a 9x13 baking dish with a little of the spaghetti sauce. Place three noodles in the bottom of the pan, not touching. Spread a layer of the ricotta mixture, a layer of sausage, and a layer of spaghetti sauce over the noodles. Repeat three more times. Top with the reserved mozzarella and Parmesan. Cover with foil. Bake in preheated oven 30 minutes, remove foil and bake 15 minutes more, until golden and bubbly.
Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil. Place squash, cut-side up, on the prepared baking sheet. Cover squash with aluminum foil. Bake in the preheated oven until squash is tender, 45 minutes to 1 hour 15 minutes. Heat 1 1/2 teaspoons olive oil in a skillet over medium heat; cook and stir mushrooms and garlic in the hot oil until mushrooms are tender, 5 to 10 minutes. Remove skillet from heat. Heat remaining 1 1/2 teaspoons olive oil in a separate skillet over medium heat; cook and stir onion in the hot oil until softened, about 5 minutes. Add spinach to onion; cook until spinach is heated through, 3 to 5 minutes. Remove skillet from heat. Heat 6 cups milk in a 5-quart saucepan over medium heat; cook and stir until milk is simmering, about 5 minutes. Whisk remaining 1 cup milk and cornstarch together in a bowl until smooth; stir into simmering milk. Bring milk mixture to just under a boil, stirring constantly with a wooden spoon and scraping bottom of pot to prevent scorching, until milk mixture has thickened into a sauce, about 5 minutes; remove pot from heat. Whisk 1 1/2 cups Parmesan cheese, honey, nutmeg, sage, salt, and pepper into sauce until smooth. Cover pot with a lid and keep warm over low heat. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain. Reduce oven temperature to 375 degrees F (190 degrees C). Scrape flesh from butternut squash into a bowl; stir with a fork until evenly mashed. Stir ginger, salt, and pepper into mashed butternut squash. Spoon about 1 cup white sauce into the bottom of a 9x13-inch baking dish; arrange a layer of noodles atop white sauce. Layer 1/2 butternut squash mixture, 1/5 remaining white sauce, noodles, spinach mixture, 1/5 white sauce, noodles, 1/2 the mozzarella cheese, mushroom mixture, 1/5 white sauce, noodles, remaining 1/2 butternut squash mixture, 1/5 the white sauce, remaining noodles, remaining 1/5 white sauce, remaining mozzarella cheese, 1/2 cup Parmesan cheese, respectively. Cover dish with aluminum foil and place dish on a baking sheet. Bake in the preheated oven for 30 minutes. Remove cover and bake until bubbling and cheese is browned, about 15 more minutes. Let stand for 10 minutes before serving.
Toss chicken first in 1 tablespoon dark soy sauce, then in the flour, coating pieces evenly. Heat the oil in a large skillet over medium high heat. Place chicken in the skillet, cook and stir chicken until browned, about 5 minutes. Remove chicken. Reduce heat to medium and stir in curry paste. Cook for 1 minute until fragrant, then stir in green onions, garlic, and ginger; cook an additional 2 minutes. Return chicken to the skillet, stirring to coat with the curry mixture. Stir the coconut milk, fish sauce, 1 tablespoon soy sauce, and sugar into the chicken-curry mixture. Allow to simmer over medium heat for 20 minutes until the chicken is tender. Serve garnished with cilantro leaves.
Combine the orange pieces, grapes, cherries, raisins, dates, and walnuts in a bowl; toss to combine.