HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375 degrees F. Combine flour, Wholesome Organic Stevia, baking powder, baking soda and salt. In separate bowl, whisk together eggs, milk, butter, applesauce, lemon juice, lemon zest and vanilla; pour over flour mixture. Sprinkle with raspberries. Stir just until dry ingredients are moistened. Spoon into 12 greased or paper-lined muffin cups. Bake for about 20 minutes or until tops are firm to the touch. Let cool in pan on rack for 5 minutes. Transfer directly to rack; let cool completely.
Preheat oven to 400 degrees F (200 degrees C). Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. In a large bowl, combine the eggs, peas, celery, pimento, onion, 1 cup bread crumbs, mayonnaise, milk, garlic salt, salt and pepper. Mix well and pour into a 1 quart casserole dish. Melt butter and fry remaining 1/2 cup bread crumbs until lightly browned. Sprinkle over casserole and bake at 400 degrees F (200 degrees C) for 30 minutes.
Heat oil in a large skillet over medium-high heat. Combine zucchini, crackers, onion, eggs, Cheddar cheese, salt, and pepper in a bowl using a spoon or your hands until mixture is evenly combined. Form mixture into small patties. Fry patties in the hot oil until lightly browned and heated through, 2 to 3 minutes per side.
Combine chicken giblets, 1 cup water, and 1/2 teaspoon salt in a pressure cooker; cook for about 20 minutes. Drain giblets and let cool, about 10 minutes. Chop giblets in a food processor or by hand; set aside. Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Spread cooked rice onto a baking sheet to cool, about 5 minutes. Transfer rice to a large bowl. Mix in giblets, grated Parmesan cheese, marinara sauce, 1/4 cup bread crumbs, eggs, parsley, salt, and ground pepper. Cover with plastic wrap and refrigerate for 1 hour. Remove rice and giblet mixture from refrigerator and form 2-inch, football shaped croquettes. Roll croquettes in bread crumbs and place on a baking sheet. Heat oil in a large skillet over medium-high heat; cook breaded croquettes until browned on all sides, about 10 minutes. Transfer to a plate lined with paper towels to absorb excess oil.
Combine turkey and onions in a large stockpot over medium-high heat; cook until turkey is no longer pink and onions are translucent, about 6 minutes. Drain and discard fat. Add garlic; cook, stirring occasionally, until fragrant, about 2 minutes. Pour chicken broth into the stockpot with the turkey and bring to a boil. Add potatoes, carrots, corn, celery, peas, green beans, tomato paste, Worcestershire sauce, soy sauce, basil, bay leaves, salt, and pepper. Return to a boil, cover, and reduce heat to low. Simmer until vegetables are soft, about 30 minutes.
Combine black lentils and red kidney beans in a pot. Cover with water; let soak, 8 hours to overnight. Add 1 teaspoon salt, 1/2 teaspoon ginger, and 1/2 teaspoon chili powder to the beans. Boil until soft but not pasty, about 30 minutes. Heat butter and oil in a separate pot. Add cumin, cloves, and bay leaves; cook until sputtering, about 1 minute. Add onion, green chili, and remaining salt and ginger; fry until golden brown, 5 to 10 minutes. Add tomato and garlic; cook until tomato is soft, about 5 minutes. Add coriander, turmeric, and remaining chili powder; fry until fragrant, about 30 seconds. Add beans and lemon juice to the spice mixture; mix gently. Add garam masala. Simmer dal over low heat for 15 minutes. Add cream and simmer until heated through, about 5 minutes.
Mix flour, garlic powder, salt, and pepper together in a resealable plastic bag. Add cubed chicken to the bag and shake until well coated. Heat the oil in a large skillet over medium heat. Add the chicken; cook and stir until the chicken is no longer pink, about 5 minutes. Stir in the bell pepper, onion, zucchini, mushrooms, chicken broth, and Italian dressing. Cover and simmer until vegetables and meat are tender, about 10 minutes.
Preheat oven to 400 degrees F (200 degrees C). Place a piece of aluminum foil on the bottom rack of the oven to catch any drippings. Mix 1 cup all-purpose flour, whole wheat flour, baking powder, salt, and baking soda together in a large bowl. Work 1/4 cup butter into flour mixture using your hands until about half the butter has been incorporated and the rest is in pea-sized pieces. Make a well in the center of the flour-butter mixture; add buttermilk to the well. Stir with a rubber spatula or wooden spoon until dough just comes together. Lightly dust a piece of parchment paper with 1 tablespoon all-purpose flour. Turn dough onto the prepared parchment paper. Shape dough into a ball; wrap parchment paper around dough. Store in refrigerator while preparing the blackberry filling. Mix blackberries, 1 1/4 cup sugar, and water together in a large bowl. Melt 2 tablespoons butter in a 10-inch cast iron skillet over medium heat. Pour blackberry mixture into the melted butter and bring to a simmer. Decrease heat to medium-low; cook and stir until liquid has reduced and is thick enough to coat the back of a spoon, about 15 minutes. Gently drop large spoonfuls of dough evenly into the blackberry mixture; sprinkle with 1 tablespoon sugar. Bake in the preheated oven until lightly browned, 15 to 20 minutes. Remove from oven and allow grunt to cool for 15 to 30 minutes before serving.
Preheat oven to 375 degrees F (190 degrees C). In a very large bowl, cream sugars and butter. Add eggs and vanilla. Combine dry ingredients and add gradually to creamed mixture. Stir in chocolate chips. Scoop with ice cream scoop onto baking sheets. Flatten balls with wet hands. Bake for 10-12 minutes or until start to brown.
In a saucepan over medium-high heat, bring oil, vinegar, and sugar to a boil. Reduce to a simmer, and stir until sugar is completely dissolved. Refrigerate 1 hour. In a medium bowl, mix together the green beans, peas, corn, pimentos, celery, and onion. Pour in dressing, and toss to coat. Cover and refrigerate 8 hours, or overnight. Season with salt and pepper, and serve chilled.
Sift together 1 1/2 cups flour, baking soda and salt. Cream 1/2 cup butter and gradually add 1/2 cup brown sugar, creaming well. Add egg and egg yolk and beat well. Blend in vanilla and maple flavoring. Add the dry ingredients gradually, mixing thoroughly. Chill to slightly firm dough. Preheat oven to 350 degrees F (180 degrees C). Arrange pecan halves in groups of five on greased baking sheets to resemble head and legs of a turtle. Shape dough into balls; dip bottom into unbeaten egg white and press lightly onto nuts. Use a rounded teaspoon of dough for each, so tips of nuts will show when cookies are baked. Bake for 10 to 13 minutes. Do not overbake. Cool; frost tops generously with Chocolate Frosting. To Make Frosting: Combine 2 (1-ounce) squares of unsweetened chocolate ( or 1/3 cup semi-sweet chocolate pieces), 1/4 cup milk and 1 Tablespoon butter in top of double boiler. Heat over boiling water until chocolate melts; blend until smooth. Remove from heat; add 1 cup sifted confectioners' sugar. Beat until smooth and glossy. If too thin, add more confectioners' sugar until the desired consistency.
Preheat oven to 400 degrees F (200 degrees C). Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop. In a medium saucepan, cook onions, garlic and butter over medium heat until vegetables become transparent in color. Add onion/garlic mixture, salmon and thyme to cooked potatoes. Mash all together with milk, adding just enough to bring about a mashed potato consistency. Spread evenly into pie shell. Place second pie shell over top of salmon mixture. Cut slits into the upper shell, then pinch edges of both pie shells together. Bake on lower rack of oven for 45 minutes.
Place the green beans in a large saucepan or pot with one inch of water. You may place them in a steamer insert if you have one. Bring to a boil, cover and cook for 5 minutes, they should still be firm and bright green. In a small bowl, stir together the soy sauce, balsamic vinegar and sugar; set aside. Heat the sesame oil in a large skillet over medium heat. Add garlic and cook until starting to brown. Add the green beans and stir to coat with the oil. Stir in the soy sauce mixture and simmer for a couple of minutes uncovered to reduce the sauce. Transfer the beans to a serving dish and pour the sauce over them.
Blend 1/2 cup shredded coconut, coconut oil, almonds, coconut milk, dates, and sweetener in the bowl of a food processor until creamy, about 2 minutes. Freeze until set, about 15 minutes. Shape mixture into 1-inch balls; roll into remaining 1/2 cup shredded coconut.
Preheat oven to 350 degrees F (175 degrees C). Cook ground beef and onion in a skillet over medium heat until the beef is completely browned, 7 to 10 minutes. Drain excess grease from the skillet. Stir refried beans, 1 cup Cheddar cheese, and taco seasoning into the drained ground beef mixture. Spoon ground beef mixture down the center of each tortilla. Roll the tortillas around the beef filling. Stir cream of mushroom soup, sour cream, and salsa together in a bowl. Spread about 1/2 the cream of mushroom soup mixture into the bottom of a 9x13-inch baking dish. Arrange rolled tortillas into a single layer in the baking dish with the seam side down. Pour remaining cream of mushroom soup mixture over the tortillas. Top with 1 1/2 cups Cheddar cheese. Bake in preheated oven until cheese is bubbly and melted, 30 to 35 minutes.
Preheat oven to 375 degrees F (190 degrees C). Grease 2 14-inch pizza pans. In large bowl, beat together the butter, white sugar, brown sugar, and vanilla until light and fluffy. Add eggs one at a time, mixing well with each addition. In a separate bowl, sift together the flour, salt, and baking soda. Add the dry ingredients slowly into the butter mixture, beating until well blended. Stir in chocolate chips and butterscotch chips. Divide the dough in half and spread each into a prepared pizza pan. Bake in the preheated oven for 20 to 25 minutes. Cool cookies in the pizza pans on a cooling rack. When the cookies are completely cooled, spread a layer of hot fudge on the top of one, and a layer of butterscotch topping on the other. Freeze the cookies for 4 hours or overnight to set. Remove the cookies from the freezer, and place tightly spaced scoops of softened vanilla ice cream on the hot fudge topped cookie. Carefully place the other cookie on top of the ice cream, butterscotch side down. Gently press down on the top cookie to even out the ice cream and seal the sandwich. Drizzle the remaining hot fudge and butterscotch sauces decoratively on top of the cookie sandwich. Place in the freezer to set for one hour before serving.
Preheat oven to 350 degrees F (175 degrees C). Arrange catfish fillets in a 9x13-inch baking dish. Combine parsley, paprika, thyme, oregano, basil, and black pepper in a small bowl; sprinkle herb mixture over fish. Mix lemon juice, butter, and garlic powder in another bowl; drizzle butter mixture over fish. Bake in preheated oven until fish is easily flaked with a fork, about 20 minutes.
Cook and stir sausage in a skillet over medium-high heat until cooked through, 5 to 10 minutes. Remove sausage from skillet, draining grease. Cut sausage into thin rounds. Cook and stir onion and garlic in the same skillet until browned, 5 to 10 minutes. Combine sausage, onion mixture, beef broth, diced tomatoes, black pepper, Italian seasoning, and salt in a large pot; bring to a boil. Reduce heat to medium-low, cover pot, and simmer until soup flavors blend, about 1 hour. Bring soup to a boil, add tortellini, and cook until tortellini are cooked through, 3 to 5 minutes.
Preheat oven to 350 degrees F (175 degrees C). Combine ground beef, condensed French onion soup, bread crumbs, oats, beaten egg, dried parsley, salt, and pepper in a bowl. Mix well. Pack into a loaf pan. Bake in the preheated oven until no longer pink in the center, about 1 hour and 15 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let rest 5 minutes before cutting.
In a large bowl, mix bananas, cucumbers, mint, cilantro, ginger, and red chile pepper to make salsa. In a small bowl, blend lime juice, fish sauce, and brown sugar until sugar has dissolved. Thoroughly mix into the salsa. Bring a large saucepan of lightly salted water to a boil. Place prawns in the water, and cook 3 minutes, or until flesh is opaque. Serve with the banana salsa.
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine the beef, egg, onion, milk and bread OR cracker crumbs. Season with salt and pepper to taste and place in a lightly greased 5x9 inch loaf pan, OR form into a loaf and place in a lightly greased 9x13 inch baking dish. In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf. Bake at 350 degrees F (175 degrees C) for 1 hour.
Preheat grill for medium heat and lightly oil the grate. Arrange asparagus, zucchini, yellow squash, red onion, and red bell peppers on preheated grill; cook until vegetables are tender and slightly charred, 10 to 15 minutes. Remove vegetables from grill and cut into bite-sized pieces. Whisk olive oil, red wine vinegar, Dijon mustard, garlic, salt, and black pepper together in a bowl to make the dressing. Toss vegetables with dressing in a bowl. Serve warm or at room temperature.
Heat olive oil in a large skillet over medium heat, and cook and stir the sausage until browned and crumbly, about 5 minutes. Remove from skillet, drain off the excess fat, and set aside. Place the potatoes, green peppers, and red peppers into the skillet, and cook, stirring occasionally, until the potatoes are browned and the peppers are softened, about 15 minutes. Return the sausage to the skillet, and pour the eggs over the top. Cook and stir 3 to 5 minutes until the eggs are set, and serve.
Preheat oven to 375 degrees F (190 degrees C). In a saucepan over medium-low heat, mix the coconut cream, curry sauce, dill, salt, and pepper. Cook until heated through. Heat the olive oil in a skillet over medium-high heat, and cook the pepper, onion, leek, and garlic about 5 minutes. Place the cod in a baking dish. Cover with the vegetables, and top with the coconut cream mixture. Bake 30 minutes in the preheated oven, stirring sauce and vegetables occasionally, until fish is easily flaked with a fork.
Blend onions, green bell pepper, habanero pepper, and oil in a blender until creamy. Transfer the onion mixture to a stock pot. Add water, peanut butter, bouillon cubes, and salt to the onion mixture. Place a cover on the stock pot and bring the mixture to a boil; cook at a boil for 30 minutes. Stir the spinach into the boiling mixture; replace the cover on the stock pot and cook until the water has evaporated a bit and the sauce has the consistency of gravy, about 30 minutes more.
Drizzle 2 tablespoons oil into a saucepan over medium-high heat. Add chicken and brown, about 2 minutes per side. Transfer chicken to a plate and add remaining oil to the saucepan. Add tomatoes, bell peppers, shallots, garlic, oregano, and thyme. Saute until bell peppers are slightly wilted, 3 to 5 minutes. Pour stock and wine into the saucepan and bring to a boil while scraping the browned bits of food off the bottom with a wooden spoon. Season with salt and pepper. Return chicken to the pan and reduce heat to medium-low. Simmer until sauce is thickened and chicken juices run clear, 7 to 10 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Garnish with capers when serving.
In a large bowl, dissolve the gelatin in the boiling water. Whisk in the cold water and set aside to cool slightly. Rinse a 1-quart mold in cold water. Stir the pineapple, cherries, grapes and pears into the gelatin and pour into prepared mold. Refrigerate until set, at least four hours.
Heat a skillet to medium-high, add bacon. Cook and stir to release fat, about 5 minutes. Remove bacon from skillet with a slotted spoon, reserving bacon fat in the skillet. Place onion in hot skillet with remaining bacon fat; cook and stir until translucent, 3 to 5 minutes. Add tomatillos, peas, and bell pepper to the skillet; cook and stir until softened, 3 to 5 minutes. Place jalapeno peppers, paprika, saffron, and rice in the skillet; pour in broth. Cover and cook over low heat until rice is tender, 30 to 35 minutes. Add cilantro and reserved bacon, stir to combine.
Place dulce de leche into the carafe of a coffee maker. Brew coffee with water and ground coffee; let coffee drip over dulce de leche. Stir until dissolved.
Lightly dust chicken breasts with flour and a little salt and pepper. In a large skillet, lightly brown chicken breasts to a nice golden brown in olive oil. Once browned on both sides, add mushrooms and champagne. Cook over medium heat, champagne should boil a little, for approximately 1/2 hour. When chicken is tender, transfer chicken to a platter. Pour cream into skillet. Simmer about 5 minutes, until slightly thickened. Pour sauce over chicken breasts. Serve.
Wash and dry arugula leaves. Arrange leaves on a large plate and layer with onions, mushrooms and tomato. Whisk together olive oil, lemon juice and sumac. Season to taste with salt, and pour over the salad.
Peel skin from chicken thighs and trim off excess fat. Cut each into single flat 'steak,' working around the bone. Save any smaller pieces for cooking as well. Rinse thighs under cold water, removing any film. Place in a large bowl. Pulse soy sauce, apple, sugar, garlic, sesame oil, gochugaru, and ginger together in a food processor until marinade is smooth. Pour marinade into the bowl with the chicken and stir to coat. Pierce the chicken with a skewer for extra absorption, if desired. Cover with plastic wrap and refrigerate, 6 to 12 hours. Heat a skillet over medium heat. Remove chicken from the marinade and add to the skillet. Cook and stir until no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer thighs to a serving plate and garnish with sesame seeds.
In a large bowl, mix together the honey, lime juice, lime peel, garlic, salt and ground black pepper. Place the flour in a plastic bag and shake the chicken wings in the flour to coat. In a large skillet, fry the chicken wings in hot, 1 inch deep oil until cooked through. Place the cooked wings in the honey/lime mixture and toss to coat well. Serve immediately.
Bring the coconut milk and brown sugar to a boil together in a heavy-bottomed pot. Reduce heat to medium low; cook and stir while boiling until the mixture is thick and the volume has reduced by about half, about 20 minutes.
In a food processor, blend together basil leaves, nuts, garlic, and cheese. Pour in oil slowly while still mixing. Stir in salt and pepper.
Crush 9 cookies finely; mix with cream cheese until blended. Shape into 15 balls. Place remaining cookies on waxed paper-covered rimmed baking sheet. Dip balls in chocolate; place on cookies. Tap cookies on baking sheet several times to allow excess chocolate to pool onto tops of cookies. Decorate with gels to resemble snowmen. Refrigerate 1 hour or until firm.
Preheat the oven to 425 degrees F (220 degrees C). Scrub the potatoes and dry with paper towels. Cut into small chunks and place in a large bowl. Add vinegar, oil, garlic powder, salt, sage, and tarragon to the bowl with the potatoes. Toss to coat. Pour into a baking dish. Bake in the preheated oven until crispy on the outside and soft on the inside, about 45 minutes. Serve immediately.
Press each biscuit into 6-inch round. Place on 2 large or 3 small greased cookie sheets. Top each round with pizza sauce, cheese and pepperoni. Bake at 375 degrees F 10 to 15 minutes or until bottoms are deep golden brown and cheese is bubbly.
Preheat oven to 300 degrees F (150 degrees C). Grease cookie sheets. In a medium bowl, cream together butter and sugar until smooth. Beat in the vanilla. Grind pecans in a food processor or blender; toss with cake flour. Stir the pecan mixture into the creamed mixture until well blended. Roll the dough into tablespoon balls, then place them 1 inch apart onto the prepared cookie sheets. Bake for 25 to 20 minutes in the preheated oven, or until lightly browned. Roll warm cookies in confectioners' sugar. When they are cooled, roll them again.
Preheat the oven to 350 degrees F (175 degrees C). Spread Dijon mustard over the brisket. Arrange onions in the bottom of a Dutch oven. Top with sweet potatoes and baby potatoes. Place brisket over the potatoes. Sprinkle salt evenly over brisket and potatoes. Stir maple syrup and soy sauce together in a small bowl. Pour mixture over the beef. Cover Dutch oven. Bake in the preheated oven until beef is tender and easy to slice, about 2 1/2 hours. Let cool to room temperature, at least 30 minutes. Refrigerate 8 hours to overnight. Preheat the oven to 250 degrees F (120 degrees C). Slice beef and return to the Dutch oven. Bake until warmed through, 30 to 45 minutes.
Place the water, butter, five-spice powder, ginger, black pepper, and beef bouillon cube into a saucepan over medium heat, and bring to a boil. Stir the mixture to dissolve the bouillon cube, then add the quinoa. Reduce heat to a simmer, cover, and cook until all the water is absorbed, about 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Heat oil in a skillet over medium heat. Saute onions until soft and translucent; transfer to a large bowl. Add ground chicken, baking mix, shredded cheese, garlic and red pepper flakes. Mix well, and form into 1 inch balls. Place on a non-stick baking pan. Bake in preheated oven for 15 to 20 minutes, or until browned.
Cream together the butter and sugar in a bowl. Stir in the syrup and eggs. Sift together the flour, salt, cinnamon, ginger, allspice, and cloves in a separate bowl; add to the butter mixture; knead into a stiff dough. Pat into a flat circle, and wrap in waxed paper. Refrigerate at least 2 hours. Preheat oven to 350 degrees F (175 degrees C). Roll the dough out onto a lightly-floured surface to about 1/2-inch thickness. Cut the dough using a star-shaped cookie cutter. Place cookies one inch apart on ungreased cookie sheets. Bake in preheated oven until the edges are golden brown, about 10 minutes. Allow to cool to room temperature before serving.
Beat butter or margarine with white and brown sugars. Add both of the eggs and the vanilla (you don't HAVE to have vanilla, you can do without it). Add dry ingredients (flour, baking powder, salt) and beat until well mixed. Cover and put in refrigerator for an hour. After an hour, roll on a flat, floured surface and cut with cookie cutters (try many different shapes and sizes!) Bake at a medium heat (180 degrees C, 375 degrees F) for about 10 minutes (until you like their color). Good luck!