HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large bowl, whisk together the pumpkin, dry pudding mix, dry milk powder and water. Blend in 1/4 cup whipped topping and pumpkin pie spice. Pour filling into pie crust, top with remaining whipped topping, sprinkle with pecans and toffee chips. Refrigerate for 1 hour.
In a large skillet, cook the bacon over medium heat until almost crisp. Remove bacon pieces, and set aside. Whisk flour into the bacon grease in the pan until it is thick and pasty. More or less flour may be required. Empty the cans of beans into a large saucepan with their liquid, and add enough water to cover. Bring to a boil, and stir in the bacon and the bacon grease mixture. Reduce heat to low, and simmer for about an hour - the longer, the better. Season with vinegar to taste.
Heat a large pot over medium-high heat and stir in the sausage. Cook and stir until sausage is crumbly, evenly browned, and no longer pink, about 5 minutes. Drain and discard any excess grease. Stir onion and red bell pepper into sausage; cook and stir until vegetables begin to soften, about 3 minutes. Pour water into the pot; add Swiss chard, chicken bouillon, garlic salt, and Italian seasoning. Cover and reduce heat to medium-low; Simmer until vegetables are very tender, about 20 minutes. Sprinkle soup with Parmesan cheese before serving.
Combine the milk and vanilla extract in a bowl. Heat the honey and butter together in a microwave-safe bowl in the microwave for 30 seconds; stir into the milk mixture. Allow to cool completely before use. Chill in refrigerator if too hot.
Heat bacon grease in a skillet over medium-high heat; saute Brussels sprouts and garlic until sprouts are slightly wilted and garlic is fragrant, 2 to 3 minutes. Add chard and saute until slightly wilted, about 5 minutes. Remove skillet from heat. Mix Brussels sprouts mixture and kale together in a bowl. Add carrot, Romano cheese, green onions, and hemp seeds and mix well.
Mix buttermilk, garlic, paprika, salt, and pepper together in a large bowl; stir to combine. Massage rosemary sprigs to release fragrant oils. Put rosemary in a large resealable plastic bag; pour in buttermilk mixture. Add chicken parts to the bag, seal carefully, and place in refrigerator. Marinate, turning the bag occasionally, 4 hours to overnight. Preheat grill for medium heat and lightly oil the grate. Transfer chicken to a plate; discard marinade. Grill chicken until no longer pink at the bone and the juices run clear, turning a few times, 20 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
In a large heavy-bottomed pot, heat olive oil and saute the onion for a few minutes. Add the cinnamon and chili powder and continue to saute for another 2 minutes. Mix in the garlic and cumin seeds, saute for 2 minutes more before adding lemon juice and the tomatoes. Mix thoroughly so the stew doesn't get too chunky. Stir the squash, pinto beans and water into the stew. Season with salt and pepper to taste. Let the stew simmer for 1 hour, or until squash is tender. Stirring occasionally throughout the cooking hour, and add more water if necessary. The finished stew should have a nice, thick stewy texture. Heat a large skillet over a medium-high heat. Place one piece of pita bread at a time into the skillet. When one side of the pita bread gets hot, flip the bread over and heat the other side; approximately 1 minute of cooking per side. Serve the stew with the heated pita bread.
Place the potatoes in a small saucepan; cover with water and bring to a boil. Cook until the potatoes are tender; drain. Mash the potatoes with a fork. Allow to cool. Preheat oven to 425 degrees F (220 degrees C). Lightly butter a baking sheet. Combine the cooled potatoes and almonds. Slowly add the sugar while stirring with a wooden spoon. Stir in the lemon zest; continue mixing with your hands. Form the dough into 1-inch balls. Roll the balls in the pine nuts; brush with egg yolk. Form each ball into a crescent shape. Cover each cookie with cornstarch and then brush with egg white. Arrange cookies on the prepared baking sheet. Bake in preheated oven until lightly golden, 10 to 12 minutes.
Beat milk, egg, applesauce, ground ginger, vanilla extract, and cinnamon together in a bowl. Whisk baking mix into the milk mixture until just combined into a loose batter. Prepare a skillet with cooking spray and place over medium heat. Ladle about 1/4 cup batter into the prepared skillet; cook until bubbles begin to form on the top, 3 to 5 minutes. Turn the pancake and continue cooking until the other side of the pancake is golden brown, 3 to 5 minutes more. Transfer pancake to a plate and cover with a lid to keep warm. Repeat until batter is completely used.
Set aside 1 cup of cookie crumbs and mix remaining crumbs with melted butter in a 9x13-inch baking dish; press buttered crumbs into the dish to form a crust. Freeze until set, about 10 minutes. Whisk coconut cream pudding mix with milk in a large bowl until the pudding thickens, about 2 minutes. Stir ice cream into pudding mix and pour mixture into the cookie crust. Top with a layer of frozen whipped topping; sprinkle with reserved cookie crumbs and coconut. Refrigerate until set, about 1 1/2 hours.
Preheat oven to 325 degrees F (165 degrees C). Beat eggs in a large mixing bowl with an electric mixer on high speed until eggs are foamy, about 3 minutes; beat corn oil, bourbon whiskey, and vanilla extract into the eggs until just incorporated. Beat flour, white sugar, and light brown sugar into egg mixture until smoothly blended, then beat in butter. Gently stir pecans and chocolate chips into the filling. Fit the pie crust into a 9-inch pie dish and pour the filling into the crust. Bake in preheated oven until top is golden brown and a knife inserted halfway between the center and edge of the filling comes out clean, 55 to 60 minutes. Cool the pie on a wire rack for at least 15 minutes before serving. Serve warm or at room temperature.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square baking dish. Whisk flour, graham cracker crumbs, brown sugar, and baking powder together in a large bowl. Mix banana, eggs, butter, and vanilla extract together in a separate bowl; stir into flour mixture. Stir milk into flour-banana mixture until batter is smooth. Pour batter into prepared dish. Bake in the preheated oven until a toothpick inserted in the middle comes out clean, 30 to 40 minutes.
Place the tomatoes, onion and crackers into a large bowl. Season with salt and pepper, and mix thoroughly. Cover, and let stand for about 15 minutes. This will allow the crackers to soak up the juices from the tomato. The mixture should set up to be a stiff paste. Heat oil in a large skillet over medium-high heat. Form the tomato mixture into patties, and place in the hot oil. Fry the patties, flipping only once, until golden on both sides.
Place lentils into a pressure cooker, and cover with about 1 inch of water. Add onion and oil, cook for 10 minutes and then turn off heat and let set for 10 minutes. Place lentil mixture, cumin, and pepper into a food processor or blender and puree until smooth. Transfer pureed soup into a large stock pot and return to heat. Right as soup is ready to boil add onion soup mix, stirring until well mixed. Simmer until soup has a thick creamy consistency. Prior to serving add lemon juice and chopped parsley for a little flavor and garnish.
Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 9 x 5 inch loaf pans. Mix the flour, salt, sugar, and soda in a mixing bowl. Add vanilla, milk, eggs, and oil. Beat for five minutes with an electric mixer. Stir in the poppy seeds. Pour batter into loaf pans. Bake for one hour. Cool on wire racks.
Melt the butter with the olive oil in a skillet over medium-high; stir the parsley, basil, oregano, garlic, salt, lemon juice, and wine into the butter mixture. Add the chicken; cook and stir until the chicken is browned, about 3 minutes. Reduce heat to medium; cook, stirring occasionally, until the chicken is no longer pink inside, about 10 more minutes. Add the asparagus; cook and stir until the asparagus is bright green and just starting to become tender, about 3 minutes. Stir in the mushrooms and cook an additional 3 minutes to let the mushrooms release their juice. Serve hot.
Heat olive oil in a large skillet over low heat and cook garlic until softened, about 10 minutes. Add zucchini and zucchini blossoms; mix well with olive oil. Add chickpeas and stir to combine. Season with salt and stir in basil. Serve immediately.
Combine baby back ribs, onion, olive oil, lemon juice, oregano, honey, garlic, salt, and pepper in a large resealable plastic bag. Turn to ensure ribs are well coated. Marinate in the refrigerator, turning occasionally, 4 to 8 hours. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil; grease with cooking spray. Arrange ribs on the prepared baking sheet, leaving space between them. Bake in the preheated oven until browned, about 10 minutes. Reduce oven temperature to 300 degrees F (150 degrees C). Continue baking until ribs are tender, about 1 hour.
Preheat the oven to 350 degrees F (175 degrees C). Beat sugar, butter, and shortening together in a bowl using an electric mixer until creamy. Add water, egg, and vanilla extract and mix well. Add flour, flaxseed meal, cocoa powder, yeast, salt, and baking soda. Mix well. Fold oats, chocolate chips, and walnuts into the dough. Drop dough by rounded teaspoonfuls about 2 inches apart on ungreased baking sheets. Bake in the preheated oven until edges are golden, about 12 minutes. Let cool for 5 minutes; transfer to a wire rack to cool completely.
Sprinkle steak with pepper, pressing to adhere. Heat grill pan over medium-high heat. Coat pan with cooking spray. Add steak to pan; grill 6 minutes on each side or until desired degree of doneness. Place steak on a cutting board; let stand 5 minutes. Cut steak diagonally across grain into thin slices. Mix lime juice, olive oil and garlic and drizzle over steak; sprinkle with salt. Heat tortillas on grill pan coated with cooking spray 20 seconds on each side or until lightly charred. Heat scallions on grill until lightly charred. Divide steak among tortillas. Top with romaine, red cabbage, avocado and pickled red onions. Garnish with grilled scallion.
Heat a large skillet over medium-high heat; stir in the ground beef, chicken bouillon, garlic powder, black pepper, and onion powder. Cook and stir until the beef is crumbly, evenly browned, and no longer pink, about 7 minutes. Stir in the flour and cook for 3 minutes, stirring constantly. Stir in the milk and bring to a simmer, stirring constantly. Reduce heat to medium-low, and simmer 5 minutes to thicken.
Preheat oven to 180 degrees F (81 degrees C). Peel the garlic and crush to release juices. In a large skillet, sear the chicken in 1 tablespoon olive oil and white wine. Place all of the garlic in a lightly greased 9x13 inch baking dish and place chicken on top. Sprinkle a dash of ground black pepper over the top. Cover and bake in the preheated oven for 30 to 45 minutes, until the juices run clear. In a medium skillet saute the onion in 1 teaspoon of olive oil and butter/margarine, until it is soft and golden. Add the tomatoes and your favorite fresh herbs to taste. Stir together and remove from heat. To Make Pasta: Cook pasta in a large pot of salted boiling water about 8 to 10 minutes, until it is al dente. Drain and place pasta on a long, very shallow serving dish. Pour tomato sauce over it, then place baked garlic chicken pieces on top with some or all of the garlic. Serve.
Preheat oven to 325 degrees F (165 degrees C). Prepare three 9-inch cake pans by lightly greasing them, dusting with flour, and shaking out the excess. Sift together the flour with 2/3 cups of sugar, the baking powder, and salt into a large bowl. In a separate bowl, beat together the oil, water, nectar, yolks, vanilla, and lemon zest until well combined. Pour the yolks into the flour, and mix until the batter is smooth, mix in food coloring until desired shade is reached. Beat together egg whites with the cream of tartar in a clean bowl until soft peaks form. Gradually add the 1/2 cup of sugar, and beat until stiff. Gently fold whites into batter. Pour into prepared cake pans. Bake in preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Run a metal spatula or small knife around the edges of the cake to loosen, and allow to cool in the pans for 10 minutes before inverting onto a cooling rack.
Whisk the yogurt, cumin, cayenne pepper, and salt in a bowl until the yogurt is smooth. Fold in the diced kiwi and cilantro until combined.
In the container of a food processor or blender, combine the mustard powder, salt, eggs and vinegar. Set the food processor on medium speed and gradually drizzle in the oil while it runs. Transfer to a container with a lid and store in the refrigerator for up to two weeks.
Place bread flour, milk, eggs, sugar, butter, yeast, salt, and saffron in a bread machine in the order recommended by the manufacturer. Program the bread machine for the dough cycle; press "Start." Mix raisins into the dough by hand after the cycle is complete. Divide dough into 9 pieces. Roll each piece into a log 6 to 7 inches long. Pinch the ends of 3 logs together and form a 3-strand braid. Pinch ends together at the bottom of the braid. Repeat with remaining logs to make 2 more braided loaves. Transfer loaves to a baking sheet lined with parchment paper, placing them several inches apart. Cover loosely with plastic wrap and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C). Bake in the preheated oven until loaves are a light golden brown, about 15 minutes.
Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray. Combine flour, sugar, vegetable oil, eggs, salt, baking soda, vanilla extract, and cinnamon in a large bowl; mix well. Stir in the chopped apples until just combined. Pour batter into the prepared baking pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
Fill a cocktail shaker with ice; add pomegranate vodka, peach schnapps, and orange juice. Cover and shake vigorously for 5 seconds. Strain into a chilled martini glass.
Place the salmon fillets in a large skillet over medium heat. Pour orange juice over salmon. Arrange dill sprigs around the salmon. Cook , turning occasionally, 15 minutes, or until fish is easily flaked with a fork. Remove salmon from skillet, and set aside. Reduce skillet heat to medium-low, and continue cooking the orange juice 10 minutes, or until thickened. Pour over the salmon to serve.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Blend cake mix, water, oil, and eggs in a large bowl at low speed with an electric mixer until moistened. Beat at medium speed for 2 minutes. Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 26 minutes. Cool in pan for 10 minutes. Crumble cake while still warm into a large bowl and stir in chocolate chips. Once chocolate chips have melted, stir in frosting. Mix by hand until the mixture has a dough-like consistency. Scoop cake mixture with a melon baller or small scoop, round each scoop into a ball using your hands, and place on a baking sheet. Freeze cake balls for 10 minutes. Melt about 1/4 the chocolate coating in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes. Remove cake balls from freezer. Dip each stick into melted chocolate and insert all the way through cake balls. The melted chocolate will harden and hold cake on the stick. Return to the freezer for 10 minutes. Melt remaining chocolate coating and white chocolate coating in separate microwave-safe bowls in 30-second intervals, stirring after each melting, for 1 to 3 minutes. Remove cake pops from freezer; dip each cake pop in either melted white chocolate or chocolate. Spoon sprinkles or chopped nuts over cake pops before the coating hardens. Stick each cake pop upright into the styrofoam blocks until candy shell hardens. Refrigerate cake pops until ready to serve.
Preheat oven to 350 degrees F (175 degrees C). Mix bread crumbs, parsley, garlic, lemon zest, and black pepper in a large bowl; rub onto pork chops to coat completely. Heat olive oil in a skillet over medium-high heat. Fry coated pork chops in hot oil until browned, 2 to 3 minutes per side; transfer to a baking sheet. Bake in preheated oven for 25 minutes, flip, and continue baking until no longer pink in the center, about 25 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Blend the following in a food processor until smooth: tamarind extract, brown sugar, water, dates and cumin seeds.
Place all ingredients (except sunflower seeds) in the pan of the bread machine in the order recommended by the manufacturer. Select basic white cycle; press start. Add the sunflower seeds when the alert sounds during the knead cycle.
In the top half of a double boiler or a medium metal bowl, stir together the mustard powder, white sugar and flour until blended. Gradually stir in the cream so that no lumps form. Place over a pot of simmering water. Cook, stirring occasionally, until thickened, about 15 minutes. Measure vinegar into a cup, and drop the egg yolk in it. Whisk together with a fork, then quickly stir into the mustard mixture until well blended. Let stand over simmering water until ready to serve. This sauce can also be reheated over simmering water if there is any left over.
Preheat oven to 350 degrees F (175 degrees C). Beat white sugar, butter, and shortening together in a bowl using an electric mixer until creamy. Mix in almond extract. Add flour in batches, kneading the dough to thoroughly combine. Roll dough into walnut-size balls and place 2 inches apart onto baking sheets. Make a well in each cookie with a wooden spoon handle. Sprinkle colored sugar, sprinkles, and guava paste into the wells. Bake in the preheated oven until lightly golden, 16 to 20 minutes.
Mix creamy salad dressing, mustard, sugar, and vinegar together with a whisk in a large bowl; add egg slices and gently stir to coat. Cover bowl with plastic wrap and refrigerate until chilled, at least 30 minutes.
Mix 8 cups whole wheat flour, yeast, coconut sugar, and salt with a fork in a bowl. Mix in coconut oil with your hands until well distributed and flaky. Mix in 4 1/2 cups water. Mix in remaining 1/2 cup plus 1 tablespoon water until dough has a moist, spongy consistency. Divide dough into 2 pieces. Shape each piece into a ball. Dust 2 large bowls with 1 tablespoon flour. Place 1 ball of dough into each bowl. Cover with plastic wrap. Place in a warm place to rise, 4 to 20 hours. Preheat oven to 375 degrees F (190 degrees C). Grease 2 loaf pans with cooking spray. Punch dough down gently and shape into loaves. Place loaves in the prepared pans. Snip top with kitchen scissors to create spiky tops. Bake in the preheated oven until top is golden brown and bottom sounds hollow when tapped, about 30 minutes. Turn off oven and leave loaves inside, about 15 minutes. Remove from pans and let cool for 30 minutes. Cut into 12 to 16 slices per loaf.
Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch cake pan with parchment paper; grease parchment paper. Combine stout beer and butter in a large saucepan over medium-low heat; heat until butter melts and beer looks glossy, 3 to 5 minutes. Remove beer mixture from heat; whisk in sugar and 3/4 cup plus 2 tablespoons cocoa powder until dissolved and smooth. Whisk in 1/2 cup plus 2 tablespoons sour cream. Mix in eggs and vanilla extract until well blended. Add baking soda; mix in flour gradually until batter thickens and no lumps remain, about 5 minutes. Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool cake before serving, at least 4 hours.
Brown beef and pork with onion and garlic in a large skillet. Drain and stir in 3/4 cup water, celery, carrot, bouillon and bay leaf. Simmer for 10 minutes over medium heat; remove from heat and discard bay leaf. Preheat oven to 350 degrees F (175 degrees C). Stir potato, pepper, cinnamon, cloves and nutmeg into skillet mixture, then spoon mixture into deep dish pie shell. In a small bowl combine egg yolk and 1 tablespoon water to make egg wash; brush edge of crust with wash, then carefully add top crust and seal edges. Make several slits in top crust; brush with remaining egg mixture. Bake in preheated oven for 45 minutes, or until golden brown.
Mix olive oil, garlic, lemon juice, salt, and pepper together in a bowl. Combine chicken broth and farro together in a large frying pan or wok; bring to a boil. Reduce heat to medium and simmer until farro is tender and the broth is absorbed, 20 to 25 minutes. Stir olive oil mixture into farro until farro is coated. Add kale to farro mixture; cook and stir until kale is wilted, 2 to 3 minutes. Sprinkle feta cheese over farro salad and stir until cheese is incorporated. Season salad with more salt and pepper if desired.
Heat enough olive oil in a large pot to cover the bottom of the pot over high heat; sear beef in hot oil in batches until completely browned, 5 to 7 minutes per batch. Remove browned beef with a slotted spoon to a bowl between batches. Pour some olive oil into the pot with the browned bits of beef on the bottom; heat until shimmering. Saute onion and garlic in the hot oil until beginning to brown, 5 to 7 minutes. Pour red wine into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cook until the wine reduces slightly in volume, about 5 minutes. Pour tomato sauce, chili beans with sauce, white beans, black beans, and kidney beans into the pot; stir. Bring the mixture to a simmer and reduce heat to medium-low. Stir sea salt, cumin, black pepper, cayenne pepper, red pepper flakes, sugar, garlic powder, coriander, paprika, cinnamon, and nutmeg into the beef mixture. Cook until the beef is very tender, 2 to 3 hours.
In a mixing glass combine rum, lime soda, grenadine and lime juice. Mix well and pour into chilled glasses. Garnish with lime slices and cherries.
Mix the sour cream, cucumber, and dill together in a bowl until thoroughly blended. Stir in the lemon juice and salt. Adjust seasonings to taste. Cover and refrigerate 1 to 2 hours.
Melt the butter or margarine in a large saucepan over medium heat. Add the onions and saute for 10 minutes, or until onions become caramelized. Add the garlic, thyme, salt, brown sugar and 2 cups red wine. Stir well, bring to a boil and continue to heat until soup has reduced by half. Add the remaining 2 cups red wine and the parsley. Reduce heat to low, cover and simmer for 20 minutes.