HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a medium bowl combine the gelatin mix and boiling water. Stir until gelatin dissolves. Pour in the vodka and stir. Pour into small paper cups and chill in the refrigerate until set.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet. Beat together the eggs, oil, sugar, and vanilla extract until well blended. Sift together the flour, salt, and baking powder; and stir into the egg mixture until well mixed. Fold in the chocolate chips and almonds. Form two logs, three inches in diameter, and place onto the baking sheets. Bake in preheated oven for 25 minutes, then remove from the oven and cut into 1 inch diagonal slices. Lay the slices on their sides on the cookie sheet and return to the oven for 10 minutes. Remove to cool on a wire rack.
Preheat an oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with aluminum foil. Spread the potatoes and onion into the bottom of the lined baking dish. Stir the flour, salt, and pepper together in a shallow bowl. Roll the chicken breasts in the flour mixture, and arrange atop the potatoes and onion. Stir the vegetable oil, mushroom soup, and water together in a bowl; pour over the chicken. Sprinkle the Cajun seasoning over the entire dish. Cover the dish with aluminum foil. Bake the chicken breasts until no longer pink in the center and the juices run clear, about 2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Place Gouda cheese in a microwave-safe bowl; heat on high for 1 minute. Stir cheese and continue cooking in 30-second intervals until cheese is melted, 1 to 2 minutes. Stir tomato and basil into melted cheese. Serve fondue with baguette slices.
Preheat oven to 375 degrees F (190 degrees C). Place chicken breasts in a pot of boiling water. Cook until meat shreds easily with a fork, about 20 to 25 minutes. Remove from water, and cool slightly. Remove meat and skin from bones, and shred. In a medium bowl, combine the cream of mushroom soup and canned tomatoes and mix together. Lightly coat a 9x13 inch baking dish with cooking spray. In dish begin layering: 1/3 of the chicken, 1/3 of the soup mixture, then crumble tortilla chips on top. Repeat layers twice, ending with tortilla chips and a sprinkle of cheese on top. Bake in the preheated oven for 30 to 45 minutes, until bubbly. Remove from oven and let cool for 5 minutes. Top casserole with lettuce, chopped tomato, olives, a couple of dollops of sour cream and a sprinkling of chives. Serve.
Preheat oven to 375 degrees F (190 degrees C). Place 2 tablespoons of olive oil into a large skillet over medium heat. Add the mushrooms and cook until reduced, 8 to 10 minutes. Season to taste with salt and pepper. Drain in a colander placed over a bowl. Place remaining 1 tablespoon of olive oil into the same skillet. Add the onion and cook until transparent and soft, about 10 minutes. Stir in the chorizo sausage, and cook until evenly browned and cooked through. Mix in the jalapeno pepper, and cook until soft 2 to 4 minutes. Season to taste with salt and pepper. Drain, and cool slightly. Place the spinach, 1 1/2 cups black-eyed peas, Monterey Jack cheese, 1 egg, heavy cream, and cayenne pepper into the bowl of a food processor. Process until well mixed, but still chunky. Season to taste with salt and pepper. Line a 10 inch pie plate with one half of the pastry, letting excess pastry hang over the edge. Spoon the sausage mixture into the pie shell. Layer with the mushrooms, then the spinach mixture, and black-eyed peas. Cover the filling with the remaining pastry. Fold and crimp the edges to seal top and bottom pastry. Whisk the remaining egg together with the water in a small bowl, and use to brush over the top of the pie. Bake in preheated oven until top is golden brown, 45 to 60 minutes. Cool at least 15 minutes before serving.
Preheat oven to 325 degrees F (165 degrees C). In a medium saucepan over medium heat, saute onion until translucent. Stir in flour, milk, mozzarella cheese, cottage cheese, sugar and salt; cook, stirring, until thickened. Place green beans in a 9x13 inch baking dish; pour cheese sauce over green beans. In a small bowl combine bread crumbs and egg. Spread over green beans. Bake in preheated oven for 40 minutes.
Preheat oven to 375 degrees F (190 degrees C). Trim off ends of squash; cut squash in half (lengthwise). With a teaspoon scoop out seeds and part of the pulp leaving shells about 1/2 inch thick. Steam squash shells over boiling water until crisp-tender (about 5 minutes). Plunge into cold water, drain well and set aside. In a small frying pan over medium heat, melt one tablespoon of the butter. Add onion and garlic and cook until they are done. Squeeze the spinach to remove extra moisture and add to the garlic and onion and cook until thoroughly heated. In a medium size mixing bowl, combine eggs, ricotta, Parmesan, parsley, salt, pepper, Italian seasoning and spinach mixture. Fill the squash halves with this mixture, about three tablespoons per shell and place squash in a shallow baking dish. Melt the remaining butter and brush over the squash shells Bake for 20 minutes. If desired, serve with tomato sauce.
Place both halves of the squash cut side up on a microwave-safe plate or dish. Put 2 tablespoons of butter, and 2 tablespoons of brown sugar into the cavity of each half. Cook for 8 to 10 minutes in the microwave on full power. Rotate the squash a couple of times to ensure even cooking. When the flesh is soft, scoop out soft flesh with the sugar and butter, and place it in a bowl. Mash it a little to blend the ingredients. Serve in a bowl, or your could even serve it in the shells.
In a medium bowl, cream together the butter and sugar. Stir in the vanilla and oats. Next, combine the flour, baking soda and salt; stir into the creamed mixture. Divide the dough into 3 sections, and shape each section into a log about 8 inches long. Roll each log in the sprinkles to coat, then wrap them in waxed paper and chill overnight. Preheat oven to 325 degrees F (165 degrees C). Grease cookie sheets or line them with parchment paper. Cut the cookie dough rolls into 1/4 inch slices and place them 1 inch apart onto the prepared cookie sheets. Bake for 15 to 20 minutes in the preheated oven. Remove from baking sheet to cool on wire racks.
Place the cucumber, onions, pickling spice and water in a large bowl. Allow the mixture to stand 6 to 8 hours, or overnight. Drain liquid from mixture. In a large saucepan, mix the cucumber mixture, turmeric, celery seed and white sugar. Pour in the vinegar, adjusting the amount so that it covers the mixture. Bring to a boil. Transfer to sterile jars. Store in the refrigerator.
Rub a peeled clove of garlic around a wooden salad bowl. Pull apart or chop the bread into bite-size pieces. In the prepared salad bowl, combine the bread, tomatoes, cucumbers, red onions, garlic, basil and thyme. Add enough olive oil and vinegar to lightly coat, toss and serve.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake pans. In a large bowl, beat sugar, gelatin and butter until fluffy. Add eggs one at a time, beating well with each addition. Mix flour and baking powder, and beat alternately with the milk into the sugar mixture. Fold in 1 teaspoon vanilla and pureed strawberries. Divide equally into three 9 inch round cake pans. Bake 25 minutes in the preheated oven, or until toothpick inserted into cake comes out clean. Cool for 10 minutes in the pans, then remove from pans and cool completely. To make the filling: Beat whipping cream, 2 tablespoons sugar and 1/2 teaspoon vanilla on high until stiff. Fill each layer with 1/3 of the whipped cream and 3/4 cup sliced strawberries. To make the frosting: Beat the margarine, cream cheese, confectioners' sugar, and vanilla until creamy. Spread over the sides of the cake, and pipe an edge of frosting around the top of the cake. Spread remaining whipped cream on cake top. Top with quartered strawberries.
Preheat oven to 350 degrees F (175 degrees C). Grease or line 24 muffin cups with paper liners. Beat cake mix, eggs, water, and canola oil together in a bowl using a hand mixer on medium speed until smooth, about 2 minutes. Add pumpkin and beat until batter is smooth; pour into prepared muffin cups. Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 18 to 20 minutes. Place cupcakes on a wire rack to cool completely. Beat cream cheese and butter together in a bowl using an electric mixer until smooth; add vanilla extract and beat until smooth. Beat confectioners' sugar, 1/4 cup at a time, into cream cheese mixture until frosting is smooth and creamy. Refrigerate frosting until chilled, at least 30 minutes. Spread frosting onto cupcakes and refrigerate frosted cupcakes until chilled, at least 1 hour.
Place almonds, agave nectar and salt in Oster(R) Versa(R) Performance Blender; PULSE on HIGH 2 to 3 times. Blend on HIGH for 1-1/2 to 2 minutes or until creamy, using tamper to press ingredients into blade; transfer to a covered container. Store airtight in refrigerator.
Preheat oven to 350 degrees F (175 degrees C). Melt the butter then stir in the sugars and vanilla. Combine the flour, baking soda and salt. Stir the flour mixture into the butter mixture. Stir in the beaten eggs. Then add the chocolate chips and stir to combine. On an ungreased cookie sheet drop cookies about 1 to 2 inches apart. Make the cookies in whatever size you like from small to big. Bake cookies at 350 degrees F (175 degrees C) for 8 to 10 minutes. The shorter time will produce a chewy cookie, the longer time a crispy cookie.
Combine the whisky, tequila, 151 proof rum, vodka, raspberry liqueur, coconut rum, triple sec, sweet and sour mix, lemon-lime soda, pineapple juice and ice in a cocktail shaker; shake. Strain into a glass filled with ice. Top with dash of grenadine syrup.
Preheat oven to 350 degrees F (175 degrees C). Pour 1 inch of water into a baking dish. Place ham flat-side down into the baking dish. Slice diagonal squares over the top. Insert cloves into the diagonal points. Combine pie filling, brown sugar, and mustard in a bowl, mashing the strawberries as you stir. Mix 2 tablespoons pineapple juice from the can with cornstarch in a separate bowl; add to the strawberry mixture. Stir; final texture should be fairly thick. Spread mixture over the ham. Pour remaining pineapple juice on top, taking care not to rinse off the glaze. Tent ham with aluminum foil to help retain moisture. Bake in the preheated oven, basting ham occasionally with the juices, until an instant-read thermometer inserted near the bone reads at least 130 degrees F (54 degrees C), 1 hour 45 minutes to 2 hours. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Anchor pineapple slices with toothpicks onto ham. Broil in the oven until slightly browned, about 10 minutes. Remove ham from oven and let rest for 15 minutes before slicing from the smallest end to the center.
Saute bacon and onions, in a medium saute pan, until browned. Set aside. Over low heat, in a medium sauce pan, cook flour until pasty. Slowly add chicken broth and bring to a boil. Stir in bacon and onion mixture, potatoes, and instant potatoes. Simmer for 30 minutes and then blend in half and half. Serve.
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 baking sheets. Combine sugar, butter, eggs, cinnamon, nutmeg, and cloves in a bowl; beat with an electric mixer until creamy. Combine flour, currants, and baking soda in a separate bowl. Stir into the butter mixture alternately with tablespoons of milk until the flour is fully incorporated. Drop spoonfuls of batter onto the prepared baking sheets. Press down lightly with a fork. Dip fork in sugar or water if it sticks. Bake in the preheated oven until golden brown, 10 to 15 minutes. Let stand on the baking sheets for 1 minute before removing to a wire rack to cool completely.
Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir barbeque sauce into ground beef mixture and simmer until heated through, about 5 minutes. Preheat quesadilla maker or preheat oven to 350 degrees F (175 degrees C) Spread 1/2 the ground beef mixture onto a tortilla and top with 1/2 the Cheddar cheese and 1/2 the French-fried onions; top with a second tortilla. Repeat with remaining ingredients. Cook each quesadilla in quesadilla maker or on a baking sheet in preheated oven until golden brown and cheese is melted, 5 to 10 minutes. Cut into triangles with a pizza cutter.
Preheat oven to 450 degrees F (230 degrees C). Combine reduced fat buttermilk baking mix, fat free milk, sugar, ground cinnamon, and butter or margarine and stir until thick. Drop six very large spoonfuls onto an ungreased baking sheet. Before baking sprinkle very lightly with white sugar and ground cinnamon. Bake at 450 degrees F (230 degrees C) for 8 to 14 minutes. Serve with chocolate syrup drizzled on top. They're also great with vanilla ice cream.
Brown the ground beef in a medium skillet over medium-high heat, until meat is no longer pink. Drain excess fat and set aside. Melt the butter or margarine in a medium saucepan over medium heat. Slowly add the flour, stirring constantly, to form a brown roux. Pour in beef broth and milk, mixing well. Add ground beef, then season with salt and pepper to taste.
Combine ground beef, onion, garlic, and green pepper in a large saucepan. Cook and stir until meat is brown and vegetables are tender. Drain grease. Stir diced tomatoes, tomato sauce, and tomato paste into the pan. Season with oregano, basil, salt, and pepper. Simmer spaghetti sauce for 1 hour, stirring occasionally.
To make the salsa, stir the tomatoes, green onions, cilantro, lime juice, jalapeno pepper, 1 clove minced garlic, and salt to taste, together in a bowl until well blended. Cover, and refrigerate until needed. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet. Place 1 teaspoon canola oil in a skillet, and heat over medium heat. Stir in the garlic, and cook 1 minute until light brown. Mix in the black beans, chicken broth, and chiles; simmer until beans are heated through, about 5 minutes. Turn off heat, and keep warm. Place four tortillas on the prepared baking sheet. Sprinkle the cheese evenly over the tortillas. Top with the remaining four tortillas. Cover the baking sheet with aluminum foil. Bake tortillas in preheated oven until cheese melts, about 5 minutes. Place the remaining 1 teaspoon canola oil in a skillet, and heat over medium heat. Crack eggs into skillet, and cook to desired firmness. To assemble huevos rancheros, place filled tortillas on four serving plates. Top each tortilla with black bean mixture, a layer of salsa, and an egg. Serve immediately.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, stir in the mashed bananas. In a large bowl, sift together flour, baking powder, baking soda, salt. Blend the banana mixture into the flour mixture; stirring just to combine. Fold in the nuts. Bake in preheated oven for 60 minutes, until a toothpick inserted into center of the loaf comes out clean.
Preheat oven to 350 degrees F (175 degrees C). In a bowl, mix together the butter, Parmesan cheese, garlic, marjoram, basil, fines herbs mix, oregano, black pepper, and parsley until thoroughly combined. Split the Italian bread loaf in half lengthwise, and spread each half generously with the butter mixture. Bake the garlic bread on the top rack of the preheated oven until the butter mixture melts and bubbles, 10 to 15 minutes; turn on the broiler, and broil until the bread is your desired shade of golden brown, 1 to 2 more minutes.
Lightly grease a baking sheet. Bring the sugar, molasses, water, and vinegar to a boil in a saucepan over medium heat. Cook and stir until the sugar has reached the hard ball stage, 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball. Remove from the heat, and stir in the butter and baking soda. Pour the mixture onto the prepared baking sheet, and allow to cool until cool enough to handle, 10 to 15 minutes. Once cool enough to handle, fold the taffy in half, then pull to double its original length. Continue folding and pulling until the taffy has turned golden brown, and is too stiff to pull anymore. Cut the taffy into bite sized pieces, and wrap in waxed paper. Store in an airtight container.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square glass baking dish. Melt chocolate chips in a microwave-safe bowl on low power in 15-second intervals, stirring after each melting, 1 to 3 minutes. Cool slightly, about 5 minutes. Mix flour, sugar, baking powder, and salt together in a bowl. Add melted chocolate, bananas, eggs, and vanilla extract; beat with an electric mixer on medium speed until well-blended. Stir in pecans. Spread batter in the prepared baking dish. Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 30 to 35 minutes. Let cool, about 25 minutes. Combine butter and cocoa powder in a saucepan over low heat; cook, stirring constantly, until smooth, about 3 minutes. Stir in confectioners' sugar and milk. Add more milk, 1 tablespoon at a time, until frosting is spreading consistency. Spread frosting over cooled brownies. Cut into squares.
Preheat oven to 425 degrees F (220 degrees C). Line 2 baking sheets with parchment paper. Pour tapioca starch into a wide bowl. Combine 1 cup water, vegetable oil, and salt in a saucepan; bring to a boil. Slowly pour over the tapioca, mixing with a spoon until evenly combined. Let cool slightly, about 10 minutes. Stir Mexican cheese blend and eggs into the tapioca mixture. Knead dough until soft and sticky, 5 to 10 minutes. Add water, 1 teaspoon at a time, if dough seems dry. Drop spoonfuls of dough 1 inch apart on the baking sheets. Bake in the preheated oven until lightly golden, about 25 minutes.
Mix apple cider, pineapple juice, and nutmeg in a large pot. Press cloves into orange in the shape of Texas. Float orange and cinnamon sticks in the cider mixture. Heat cider mixture over medium heat until warmed and flavors have combined, 15 to 20 minutes.
Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners. Whisk almond meal, flour, baking powder, cinnamon, and salt together in a bowl; add blueberries and stir to coat. Make a well in the center of the blueberry mixture; pour applesauce, almond milk, honey, and coconut oil into well and stir until batter is just combined. Pour batter into prepared muffin cups. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.
Preheat oven to 375 degrees F (190 degrees C). Spread apple slices into an 8-inch square pan. Mix brown sugar, flour, margarine, oats, walnuts, and cinnamon together in a bowl. Sprinkle topping over the apples. Bake in the preheated oven until topping is golden brown and apples are tender, about 30 minutes.
Mix kosher salt, smoked paprika, onion powder, garlic powder, oregano, black pepper, brown sugar, and cumin together in a sealable container. Seal container and shake to mix.
Stir milk into mashed avocado. Stir in lemon juice. Combine well, then pour into pie shell. Cover, and refrigerate at least 4 hours. Serve with cool whip.
Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and toss pasta with 1 tablespoon olive oil. Preheat the oven to 350 degrees F (175 degrees C). Grease an ovenproof baking dish. While penne is cooking, melt butter in a large saucepan over medium heat. Add onion and cook, stirring often, until soft and translucent, about 5 minutes. Add tuna and cook for 2 minutes. Pour heavy cream over tuna and season with salt, pepper, and nutmeg. Add penne and toss well. Transfer to the prepared baking dish and cover with Parmesan cheese. Bake in the preheated oven until the top is golden brown, 15 to 20 minutes.
Beat eggs and vanilla extract together in a medium bowl until combined; set aside. Whisk milk, sugar, cocoa powder, cornstarch, brandy, and salt together in a saucepan. Cook over medium heat, stirring constantly, until boiling and thickened, 6 to 8 minutes. Reduce heat to low. Slowly pour 1/2 of the milk mixture into the beaten eggs while stirring; pour mixture back into the saucepan. Cook, stirring constantly, until thick, 2 to 3 minutes. Do not boil. Let custard cool to room temperature, at least 10 minutes. Refrigerate until set, at least 4 hours.
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix flour, sugar and baking powder. Add eggs, vanilla and pineapple with juice. Blend well. Add walnuts and mix in. Pour into an ungreased 9x13 inch pan. Bake at 350 degrees F (175 degrees C ) for 40 minutes.
Toast 1 bread slice, allow to cool. Spread one side of each of the two remaining slices with preserves. Spread both sides of the toasted slice with peanut butter. Form a sandwich with the toasted slice in the center.
Preheat the oven to 350 degrees F (175 degrees C). Toss butternut squash with 1 tablespoon oil and spread on a baking sheet. Bake in the preheated oven until squash is soft, about 30 minutes. Allow to cool for 10 minutes. Stir together remaining 3 tablespoons olive oil, balsamic vinegar, salt, and pepper for the dressing. Combine squash and arugula in a salad bowl, drizzle with dressing, and mix to combine. Serve topped with shaved Parmesan.
Preheat oven to 375 degrees F (190 degrees C). Drizzle 4 1/2 teaspoons olive oil over diced sweet potatoes in a bowl. Add garlic and salt. Toss to coat potatoes in oil. Spread on a rimmed baking sheet in a single layer. Roast in the preheated oven, stirring every 15 minutes, until tender, about 40 minutes. Heat remaining 1 1/2 teaspoons olive oil in a skillet over medium heat. Cook and stir onion until translucent, 5 to 10 minutes. Add corn and cook until corn begins to brown, 5 to 8 minutes. Stir in taco sauce, taco seasoning, and coriander. Add water and bring to a simmer; simmer gently until slightly thickened, about 3 minutes. Stir roasted sweet potatoes and black beans into the skillet to coat with sauce. Spoon mixture over tortillas.
Stir flour, Italian seasoning, salt, and black pepper together in a shallow dish. Press chicken tenders into the flour to coat on all sides; shake to remove excess flour. Melt 1 teaspoon butter in a large skillet over medium heat. Cook and stir chicken tenders in the melted butter until lightly browned on all sides, 2 to 3 minutes. Remove chicken from skillet to a plate and cover to keep warm. Melt remaining butter in the skillet. Cook onion slices in the melted butter until translucent, about 5 minutes. Stir the mushrooms into the cooked onions; cook and stir until the mushrooms are browned, 2 to 3 minutes more. Return the chicken to the skillet. Whisk mushroom soup and Marsala wine together in a bowl; pour over the chicken mixture. Place a cover on the skillet, reduce heat to medium-low, and cook until the chicken is cooked through and no longer pink in the center, about 20 minutes.