HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan. Place 1/2 cup butter and white sugar in a microwave-safe bowl. Heat in microwave on high until butter is melted, about 1 minute. Stir 2 ounces baking chocolate into butter-sugar mixture until chocolate melts. Stir in eggs; mix well. Add flour, 1 tablespoon orange liqueur, vanilla extract, and salt; stir to combine. Pour batter into the prepared baking dish. Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, 20 to 25 minutes. Remove from oven and cool completely. Place remaining 1/4 cup butter in a large microwave-safe bowl. Heat in microwave on high until melted, about 30 seconds. Stir 1 ounce baking chocolate into melted butter until chocolate melts. Stir in orange liqueur and 1/2 cup confectioners' sugar. Crumble the cooled brownies into the mixture; stir to combine. Form brownie mixture into 1-inch balls; arrange on a baking sheet. Refrigerate until firm, about 2 hours. Insert a lollipop stick into each brownie ball. Melt chocolate coating and chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Keep warm. Dip each brownie pop into the chocolate coating, allowing excess chocolate to drip back into the saucepan. Transfer the coated brownie pops onto a baking sheet or set upright into a piece of craft foam. Allow coating to set, about 1 hour.
Cut tenderloin in half lengthwise. Place each half between two sheets of plastic wrap and pound to 1/8-inch thickness. Season pork with salt, pepper, and cayenne; spread a thin layer of mustard on top. Grate Monterey Jack cheese onto the pork. Sprinkle parsley on top. Fold in the pointiest end 1/3 of the way. Fold in the sides. Give pork another fold; fold remaining end on top. Flip cutlets seam-side down in the plastic wrap and lightly pound until flattened. Unwrap cutlets and season again with salt, pepper, and cayenne. Dust on all sides with flour until lightly coated. Place beaten egg and bread crumbs in two shallow dishes. Dredge each cutlet in egg, then cover with bread crumbs. Let cutlets rest for 10 to 15 minutes. Heat at least 1/4 inch oil in a pan over medium heat. Cook each cutlet until crust is browned and until meat springs back when poked, 4 to 5 minutes per side.
Preheat the oven to 350 degrees F (175 degrees C). Cube 1 tablespoon of butter and place in an 8-inch round baking dish. Place pears in a mixing bowl. Sprinkle with lemon juice and toss to coat. Sprinkle cornstarch over pears and toss to coat. Set aside. Whisk white rice flour, brown rice flour, buckwheat flour, flaxseed meal, brown sugar, and baking powder together in a mixing bowl. Cut in remaining butter until the mixture resembles coarse pebbles. Add milk, 1 tablespoon at a time, until dough begins to pull together and form a ball. Pour the pears into the prepared baking dish, covering the cubed butter. Drop walnut-sized balls of dough on top, pushing down to flatten and form a crust. Bake in the preheated oven until top has browned and pears are bubbling, about 30 minutes. Serve warm.
Place the strawberries into a blender, and sprinkle with sugar and salt. Process until smooth. Cover, and chill for 2 hours. Stir in champagne just before serving.
Preheat oven to 350 degrees F (175 degrees C). Mix Alfredo sauce and water in a bowl; spread about 1/3 sauce mixture into a 9x13-inch baking dish. Season chicken tenders with garlic powder and stuff chicken into manicotti shells; arrange manicotti in prepared baking dish. Pour remaining 2/3 sauce over manicotti and sprinkle with steak seasoning. Cover baking dish tightly with aluminum foil. Bake in preheated oven until pasta is tender, about 1 hour. Remove foil and sprinkle Parmesan cheese over manicotti. Continue to bake until cheese is melted, about 5 minutes more.
Heat a large skillet over medium-high heat and stir in the ground beef and onion. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the ketchup, brown sugar, vinegar, Worcestershire sauce, mustard, and salt. Bring to a simmer, then reduce heat to medium-low, cover, and simmer 20 minutes longer. Serve on warmed buns.
Combine pumpkin puree, milk, sugar, Greek yogurt, and ice cubes in a blender. Blend until smooth.
Preheat an oven to 450 degrees F (230 degrees C). Arrange Tater Tots(R) in a single layer on a baking sheet. Bake in the preheated oven until potato nuggets are partially cooked, 12 to 15 minutes. Remove from oven. Reduce oven temperature to 375 degrees F (190 degrees C). Spray a 9x13-inch casserole dish with cooking spray. While the potatoes bake, heat a large skillet over medium-high heat. Cook and stir sausage, onion, chili powder, basil, and garlic in the hot skillet until sausage is browned and crumbly and onion is soft, 5 to 7 minutes; drain and discard grease. Whisk eggs and cream together in a bowl until evenly blended; season with pepper. Arrange partially-cooked potato nuggets in the prepared casserole dish; sprinkle with Cheddar cheese. Spread sausage mixture over cheese layer. Pour egg mixture over sausage layer. Bake in the preheated oven until set in the middle and lightly browned, 30 to 40 minutes. Allow to cool for 5 minutes before serving.
Toss the coconut and salt together in a small bowl; set aside. Blend the pandan leaves with 3/4 cup water in a blender or food processor until smooth; strain through a piece of cheesecloth. You should get about 1/2 cup pandan juice. Bring 3 cups water and the tapioca pearls to a boil in a sauce pan; cook at a boil until the pearls are translucent and soft, about 10 minutes. Stir the sugar and tapioca flour into the mixture until the sugar is completely dissolved; add the pandan juice and stir until you have a thick batter. Remove from heat and pour into foil cups. Bring a couple inches of water to boil in a large pot. Place a few of the cups at a time in a steamer insert and place over the boiling water. Steam until the cakes are cooked through, 10 to 15 minutes. Top the cakes with the coconut to serve.
Preheat the oven to 350 degrees F (175 degrees C). Coat a baking sheet with oil. Combine ground sirloin, Worcestershire sauce, egg, bread crumbs, onion, salt, and pepper in a bowl. Mix well. Divide into golf ball-sized meatballs. Place on the prepared baking sheet. Bake in the preheated oven until meatballs are no longer pink in the center, about 15 minutes. Melt 2 tablespoons butter in a large skillet over medium heat. Add mushrooms; cook and stir until soft, about 10 minutes. Push mushrooms to the side of the pan. Melt remaining 2 tablespoons butter in the skillet; whisk in flour. Add broth and mustard; bring to a boil. Add meatballs and cook until some sauce is absorbed, 10 to 15 minutes. Remove from heat. Add sour cream and stir to combine.
Preheat oven to 350 degrees F. Stir milk and water gradually into Gravy Mix with whisk in small saucepan. Stirring frequently, cook on medium heat until gravy comes to boil. Reduce heat to simmer. Stir in 3/4 cup of the cheese. Simmer 1 to 2 minutes or until cheese is melted and mixture has thickened slightly. Spoon into 1-quart baking dish. Sprinkle with remaining 1/4 cup cheese. Bake 5 to 10 minutes or until cheese is melted. Serve with French fries.
In a large pot over medium high heat, combine the oil, bacon, carrots, onions, and celery. Saute for 5 minutes, or until bacon is crisp. Stir in the flour until it's dissolved and mixture is pasty. Slowly add the water, stirring constantly. Then add the bay leaves, salt, lentils, beef base, thyme, nutmeg, white pepper and potatoes. Stir all together well, bring just to a boil, reduce heat to low and simmer for 3 hours.
Blend yogurt, apple juice, honey, bananas, milk and ice cubes in a blender until smooth.
Spread crushed crackers onto a plate. Pour eggs into a shallow dish. Place fish in a 1-gallon plastic bag and add flour; gently shake until completely coated. Heat oil in a large, non-stick skillet over medium-high heat. Dip each flour-coated piece of fish in the egg, allowing excess to drip back into dish. Press coated fish in the cracker crumbs until evenly coated. Fry fish in the hot oil until lightly browned and fish flakes easily with a fork, about 5 minutes per side. Season fish with dill and salt.
Combine ground beef, onion, and garlic in large stockpot. Cook and stir over medium heat until beef is brown. Drain. Stir in chili powder, salt, oregano, tomatoes, and tomato sauce; break up tomatoes while stirring. Heat to boiling, reduce heat to simmer, and cover. Cook, stirring occasionally, for 1 hour. Stir in beans. Simmer, uncovered, for 20 minutes; stir occasionally.
In a large bowl, mix the romaine lettuce, red onion, strawberries, and mandarin oranges. In a medium bowl, whisk together the mayonnaise, cherry juice, honey, poppy seeds, and lemon juice. Pour over the lettuce mixture, and toss to coat.
Preheat the oven to 350 degrees F (175 degrees C). Place the butter in a 9x13 inch baking dish, and place in the oven to melt while the oven is preheating. Remove as soon as butter has melted, about 5 minutes. In a medium bowl, stir together 1 cup of flour, 1 cup of sugar, and baking powder. Mix in the milk until well blended, then pour the batter into the pan over the butter. Do not stir. Rinse out the bowl from the batter, and dry. Place cherries into the bowl, and toss with the remaining 3/4 cup of sugar and 1 tablespoon of flour. Distribute the cherry mixture evenly over the batter. Do not stir. Bake for 50 to 60 minutes in the preheated oven, until golden brown. A toothpick inserted into the cobber should come out clean.
Preheat oven to 400 degrees F (200 degrees C). In a medium saucepan, mix together cornstarch, white sugar, salt, and nutmeg. Mix in sour cream. Add egg yolks, raisins, and lemon juice. Stir until thoroughly combined. Cook mixture over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour mixture into pastry shell. In a large glass or metal bowl, beat together egg whites and cream of tartar until foamy. Add brown sugar 1 tablespoon at a time, continuing to beat until whites are stiff and glossy. Beat in vanilla extract. Spread evenly over raisin filling, sealing meringue to crust edges. Bake in preheated oven for 10 minutes, until delicately browned.
Heat oil in large skillet over medium-high heat. Add lamb and onions. Cook until lamb is brown and onions are soft, about 5 minutes. Transfer mixture to a slow cooker. Add carrots, celery, mushrooms, potatoes, tomato paste, beef broth, beer, Worcestershire sauce, rosemary, salt, and pepper; stir to combine and close slow cooker. Cook on High for 7 hours. Add peas and cook an additional 15 minutes. Season with salt and pepper.
Whisk together the olive oil, cumin, garlic, marjoram, rosemary, oregano, red wine vinegar, salt, and pepper in a large glass or ceramic bowl. Add the venison strips, and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator at least 2 hours. Heat a large skillet over medium-high heat. Cook the venison strips, a half pound at a time, until the venison has browned on the outside and is no longer pink on the inside, about 8 minutes. Pile the meat onto warmed pitas to serve.
Place potatoes in a medium saucepan with enough water to cover. Bring to a boil. Cook until tender, about 15 minutes. Remove from heat and drain. Place ground beef in a large saucepan over medium high heat. Cook until evenly brown; drain. Place potatoes, eggs, cabbage, soy sauce, salt and pepper into the saucepan with the ground beef. Over medium heat, cook and stir until eggs are cooked and cabbage is tender, about 10 minutes. Transfer the mixture to a medium bowl. Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C). Place approximately 1 tablespoon of the ground beef and potato mixture in the center of each egg roll wrapper. Roll wrappers around the mixture and fold edges inward to seal. Fry egg rolls in the hot oil until golden brown. Drain on paper towels.
Heat oven to 425 degrees F (220 degrees C). Grease a 9 inch iron skillet. In a large bowl, beat the egg. Add milk, oil, sour cream, cream corn, and cornmeal mix; stir until cornmeal is just dampened. Pour batter into greased skillet. Bake for 25 to 30 minutes, or until knife inserted in center comes out clean.
Heat oil in a heavy bottomed pan over medium high heat. Dredge beef cubes in flour. Cook in hot oil until browned on all sides, reducing heat if necessary. Add tomatoes, green chilies, serrano chiles, onions, beer, water, cumin, salt, and pepper. Cover and simmer for 2 hours. Add chopped cilantro, and simmer 1 hour longer.
Stir oats, chia seeds, pepitas, pineapple, peanut butter, honey, coconut, mango, blueberries, flax, and wheat germ together in a large bowl; roll into 1-inch balls and refrigerate until set, about 1 hour.
Drain apricots and and cut them into 4. Peel the apples and cut them into 2-cm cubes. Mix apples with sugar and cinnamon. Put all ingredients into the ActiFry. Close the lid. Leave to cook for 12 minutes. Serve the candied flavoured fruit in attractive square dishes with mini appetizer forks.
Place the cream cheese and gelatin in a medium bowl and microwave on high approximately 1 minute, or until melted. Blend until creamy. Stir in the cream of mushroom soup, celery, green onions, water chestnuts and shrimp. Chill in the refrigerator approximately 1 hour before serving.
In a slow cooker, place onions, celery, rice mix, water, condensed cream of mushroom soup, butter, American cheese and mushrooms. Cover, and cook on Low 6 to 10 hours or on High 2 to 4 hours.
Whisk mayonnaise, cream, and rice vinegar together in a bowl until smooth; stir in sugar and poppy seeds, mixing until sugar has dissolved. Season with salt and black pepper.
Preheat oven to 400 degrees F (200 degrees C). Bring water, 3/4 cup sugar, cornstarch, cinnamon, and nutmeg to a boil; stir until thickened, about 1 minutes. Reduce heat to medium and add apricots and 1 tablespoon butter. Simmer until heated through, about 5 minutes. Transfer mixture to a 9x13-inch baking dish. Combine flour, 1/4 cup sugar, baking powder, and salt in a large bowl. Cut 7 tablespoons butter into flour mixture until mixture resembles a coarse crumb. Stir milk into crumbles until topping is just moistened. Spoon topping over apricot mixture. Sprinkle remaining 2 tablespoons sugar over topping. Bake in the preheated oven until golden brown, 30 to 35 minutes.
Melt the butter over medium heat in a large saucepan. Cook and stir the onion and garlic in the melted butter for about 5 minutes, until onion is translucent. Sprinkle in curry powder, garam masala, paprika, sugar, ginger, turmeric, salt, and pepper. Continue to cook and stir 3 to 4 more minutes, until spices are lightly toasted. Mix in the garbanzo beans, potatoes, coconut milk, tomato, milk, ketchup, sour cream, and bouillon cubes. Simmer the curry over medium-low heat for about 25 minutes, until the potatoes are tender. Stir in ground almonds to thicken.
In a large stockpot, combine all the ingredients and cook over medium heat partially covered for about 30 minutes or until all the vegetables are tender. Serve hot with buttered biscuits.
Place lime, orange, and strawberry gelatin mixes into 3 separate 9x9-inch glass dishes. Pour 1 cup boiling water into each flavor of gelatin mix; stir the gelatin until dissolved. Pour 1 cup cold water into each flavor of gelatin, stir to combine, and refrigerate the 3 flavors of gelatin until set, at least 4 hours. Heat pineapple juice in a saucepan until hot but not simmering. Stir unflavored gelatin into pineapple juice until dissolved. Refrigerate pineapple juice mixture until cool and thickened, about 30 minutes. Stir occasionally. Mix graham cracker crumbs, melted butter, and brown sugar together in a bowl. Set 1 cup of crumb mixture aside for garnish. Press remaining 2 cups crumb mixture into the bottom of a 9x13-inch cake pan to make a crust. Pour cream into a large metal mixing bowl and beat with an electric mixer until the cream is fluffy and forms soft peaks, about 3 minutes. Slowly beat sugar into whipped cream, 1 or 2 tablespoons at a time; beat in vanilla extract. Cut the different flavors of gelatin into cubes. Use a thin spatula to lift the cubes away from the bottom of the dish and loosen them. Very gently fold the thickened pineapple juice and gelatin cubes into the whipped cream mixture until thoroughly combined. Spoon into the graham cracker crust. Sprinkle the cake with reserved graham cracker crumb mixture. Refrigerate until set, at least 3 hours to overnight.
Beat butter, sugar, and sorghum together in a bowl until creamy. Mix all-purpose flour, anise, baking soda, cinnamon, and salt together in a separate bowl; stir into butter-sugar mixture until just incorporated. Roll dough into 1-inch thick logs. Arrange logs on a baking sheet and refrigerate 8 hours or overnight. Preheat oven to 350 degrees F (175 degrees C). Slice dough into small cookies; arrange on baking sheets. Bake cookies in the preheated oven until lightly browned, 8 to 9 minutes.
Adjust oven rack to low-center position; heat oven to 400 degrees. If using whole rotisserie chickens, separate meat from skin and bones, and tear into bite-size pieces. Discard skin and bones. Then remove pie dough from its box and follow directions for bringing to room temperature. Heat oil in Dutch oven over medium-high heat. Add onions and celery; saute until just tender, about 5 minutes. Transfer to a large bowl along with the chicken; set aside. Meanwhile, microwave chicken broth and milk in a microwave-safe bowl until steamy, 3 to 4 minutes. Heat butter over medium heat in the empty pan. When foaming subsides, whisk in flour and thyme; cook until golden, about 1 minute. Whisk in hot milk mixture. Bring to simmer, then continue to simmer until sauce fully thickens, about1 minute. Turn off heat, stir in sherry or wine, and season to taste with salt and pepper. Stir chicken mixture, parsley and the peas and carrots into the sauce. Divide mixture between two 9-inch deep-dish pie plates. Top each with pie dough, and flute crust by pinching with your fingers. Set on a baking sheet and bake until pastry is golden brown and filling is bubbly, 30 to 35 minutes. (Optional: Wrap second potpie in freezer wrap and freeze for a later meal. Remove wrapping, place potpie on a baking sheet and bake at 400 degrees until golden and bubbly, about 1 hour.)
In a small bowl, thoroughly mix the tomato sauce and soda. In a mixing bowl, combine flour, sugar, baking powder, spices and salt. Mix in tomato sauce and soda mixture. Stir in eggs, oil, nuts, raisins and fruit juice. Mix well. Pour batter into greased 10 inch bundt or tube pan. Bake at 350 degrees F (175 degrees C) for 45 to 55 minutes. Cool cake in pan for 15 minutes, and then turn out on serving plate. Dust top with confectioners' sugar.
Combine oil, vinegar, Worcestershire sauce, salt, mustard, garlic, hot sauce, black pepper, and cayenne pepper in a bowl. Mix well.
In a large saucepan over medium high heat, combine the carrots, onions, potato, soups, asparagus, broth, bouillon cubes, bay leaf, thyme, ground black pepper and margarine. Stir all together, bring to a boil, reduce heat to medium low and let simmer until all vegetables are tender. Transfer to a blender or food processor in small batches and puree until smooth. (Note: This soup is meant to be totally smooth, so puree until there is no sign of visible vegetable pieces.) Next, combine with the cream and mix all together until smooth and well blended. Return all to the saucepan and warm soup over medium low heat. (Note: Do not boil.)
Heat buttery spread and oil in a large, heavy saucepan over medium heat. Add onions, garlic, and salt. Cook for 5 minutes, stirring often. Reduce heat to very low and cook, stirring occasionally, until onions are very tender and brown, 50 to 60 minutes. Add flour and cook, stirring constantly, for 3 to 4 minutes. Blend in broth, sherry, and Dijon mustard. Cover and simmer, stirring occasionally, for 15 minutes. Stir in sherry vinegar. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Ladle soup into 6 oven-proof bowls. Top each bowl with a slice of toast and some vegan cheese. Broil until cheesy is bubbly and golden, 1 to 2 minutes. Serve hot.
In a large bowl, beat together whipped topping and condensed milk. Gradually beat in lemon and grapefruit juices, until evenly blended. Pour the mousse into one bowl or divide it into individual serving dishes. Garnish with fruit, if desired.
In a slow cooker, combine black bean soup, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onion, bell pepper and celery. Season with garlic, chili powder, parsley, oregano and basil. Cook for at least two hours on High.
In a large skillet over medium heat, cook the ground beef, onion, and garlic until beef is evenly brown. Drain. Mix the corn, olives, tomatoes, chili beans, and green onions into the skillet. Season with taco seasoning and salt. Cover, and cook 15 minutes. Mix the egg noodles into the skillet. Cover, and continue cooking 12 minutes, or until egg noodles are tender. Top each serving with a dollop of sour cream.
Heat olive oil in a skillet over medium heat. Cook onion, bell peppers, and garlic in oil until tender-crisp, stirring frequently. Set aside. Heat a large skillet over medium-high heat. Pour soy sauce, honey, and red wine vinegar in pan, then add beef. Cook beef, stirring frequently, until done, about 10 to 15 minutes. Stir in cooked vegetables, and cook another 10 to 15 minutes.
Preheat oven to 450 degrees F (230 degrees C). Heat 1 inch of water to a boil in a small saucepan over medium heat. Add zucchini, cover, and steam until softened, about 5 minutes. In a blender or food processor, blend the cooked zucchini, 3/4 cup coconut, sugar, milk, eggs, vanilla extract, and salt until smooth. Pour into the pie crust, and sprinkle with remaining coconut and nutmeg. Bake 10 minutes in the preheated oven. Reduce heat to 350 degrees F (175 degrees C), and continue baking 50 minutes, or until a knife inserted in the center comes out clean.
Peel and cut the sweet potatoes into 2 inch chunks. Place them in a large pot of water and boil until tender. In a large skillet melt the butter or margarine. Stir in the brown sugar, brandy and salt. Stir until smooth. Add the sweet potatoes. Cook over low heat, stirring gently, until sweet potatoes are heated through and well glazed.
Heat oven to 400 degrees F. Line 12 muffin cups with paper baking cups. Combine corn meal, flour, baking powder and cinnamon in large bowl. Whisk egg, milk, honey, oil and sour cream in small bowl. Add to corn meal mixture, stirring just until moistened. Spoon evenly into prepared muffin cups. Bake 18 to 20 minutes or until lightly browned. Cool 2 minutes. Remove to wire rack to cool completely.
Drizzle olive oil in a large pot over medium heat. Add the diced onion and cook until onions release some moisture, about 5 minutes. Stir in garlic, sweet potato, sausage, and chickpeas. Add paprika, coriander, chipotle powder, cumin, and salt. Cook for another 5 minutes, stirring once or twice. Pour stock into the pot and bring to a simmer. Cook until sweet potato has softened, 10 to 15 minutes. Taste for seasoning; add more salt, if needed. Stir in the kale (or spinach) and cook for 1 minute until kale has wilted. Ladle into bowls and top with cheese, if using, and freshly ground pepper.
Cream butter until soft. Add salt and part of sugar gradually, blending after each addition. Then add egg yolks and vanilla; blend well. Add remaining sugar, alternately with milk, until of right consistency to spread, beating after each addition until smooth. Makes 2 1/2 cups or enough frosting to cover tops and sides of two 8 or 9 inch layers. Note: If desired, 1 whole egg may be substituted for the 2 egg yolks to make 2 3/4 cups frosting.