HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place oats in a small bowl, pour in buttermilk. Let sit for two hours at room temperature. Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners. In a large bowl, stir together whole wheat flour, baking powder, baking soda and brown sugar. Stir in oat/buttermilk mixture, applesauce and egg; mix well. Pour batter into prepared muffin cups. Bake in preheated oven for 30 minutes, until a toothpick inserted into center of muffin comes out clean.
In the container of a food processor, combine the green onions, fresh chives, dried chives, onion powder, cream cheese and yogurt. Pulse until blended, but the onions and chives should be in chunks. Transfer to a container, and refrigerate overnight before serving.
Blend ice cubes, lime juice, simple syrup, habanero pepper, blue food coloring, and yellow food coloring together in a blender until smooth.
Preheat oven to 350 degrees F (175 degrees C). Rinse turkey and remove giblets. Place turkey upside (breast) down in a roasting pan. Insert 1/4 cup butter inside the turkey. Place remaining butter in several pieces around the turkey. Pour water into the pan. Cook covered in the preheated oven 3 to 3 1/2 hours until the internal temperature of the thigh has reached 180 degrees F (80 degrees C).
In a large saucepan over medium heat, combine butter and sugar. Stir in rice cereal, 1 cup at a time; remove from heat. Press 1/2 of crispy mixture in the bottom of a 9x13 inch pan. Slice off sections of ice cream, and spread entire half gallon in an even layer over crispy mixture. Top with remaining crispy mixture. Drizzle caramel topping over dessert. Freeze for at least 1 hour.
Place butter, confectioners sugar, orange rind, orange juice, and brandy or cognac into food processor and mix until smooth. Pile sauce into serving bowl and refrigerate. Remove from fridge about one hour before serving.
Combine chicken, tomatoes, coconut milk, carrots, onion, garlic, curry paste, ground almonds, and 4/5 of the cilantro in the slow cooker and close the lid. Cook on High until chicken is cooked through, about 4 hours. If sauce is too thin, mix cornstarch with water in a small bowl and stir into the sauce. Cook for an additional 10 minutes. Meanwhile, bring 3 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Serve curry over rice, sprinkled with remaining cilantro and sliced almonds.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish. Whisk flour, cocoa powder, baking powder, ground red pepper, and salt together in a bowl. Beat sugar, sour cream, butter, eggs, red food coloring, and vanilla together in a bowl. Add flour mixture to sour cream mixture and stir to combine. Pour batter into prepared baking dish. Bake in the preheated oven until a toothpick inserted into the center comes out with fudgy crumbs, 30 to 35 minutes. Cool in the pan before slicing.
Preheat the oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with paper cups. In a medium bowl, stir together the flour, baking soda, baking powder and salt. In a separate bowl, beat the brown sugar, oil, egg, vanilla and buttermilk with an electric mixer until smooth. Pour in the dry ingredients and mix by hand just until blended. Stir in the rhubarb and walnuts. Spoon the batter into the prepared cups, filling almost to the top. In a small bowl, stir together the melted butter, white sugar and cinnamon; sprinkle about 1 teaspoon of this mixture on top of each muffin. Bake in the preheated oven until the tops of the muffins spring back when lightly pressed, about 25 minutes. Cool in the pans for at least 10 minutes before removing.
Whisk olive oil, lemon juice, lemon zest, sugar, Dijon mustard, kosher salt, and black pepper together in a bowl until creamy and smooth.
Preheat a non-sitck pizzelle iron. Sift together the flour, baking powder and salt; set aside. In large bowl, whisk together the eggs and 3/4 cup sugar until well blended. Whisk in the vanilla and lemon extracts. Slowly pour in the melted butter while whisking briskly then slowly mix in the dry ingredients. Spoon or pipe 1 1/2 tablespoons of batter onto the preheated pizzelle iron. Close the lid and seal with the clasp. Cook for 50 to 60 seconds before removing with a small spatula. Cool on wire racks. To make the caramel glaze: In a small saucepan combine remaining 1 cup of sugar with corn syrup and lemon juice. Cook over medium heat without stirring until the mixture reduces to an amber colored syrup. Reduce heat and quickly whisk in the heavy cream 1 tablespoon at a time. Strain the caramel sauce if necessary and transfer to a bowl to cool. Spread caramel sauce between cookies to form sandwiches.
Beat egg yolks in a bowl until thickened and light in color. Gradually beat in confectioners' sugar until smooth. Drizzle dark rum and brandy into egg yolk mixture, stirring constantly, until fully incorporated. Cover and let mixture stand for 1 hour to reduce the 'eggy' flavor. Whisk bourbon and cream into the egg yolk mixture, stirring constantly, until fully incorporated. Cover and refrigerate for flavors to blend, 3 to 5 hours. Beat egg whites in a bowl until foamy. Continue to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Fold egg whites into egg yolk mixture. Pour eggnog into a punch bowl and sprinkle with nutmeg.
Preheat oven to 325 degrees F (165 degrees C). Mix 2 tablespoons butter and brown sugar together in a 9-inch round cake pan until blended; spread mixture to evenly cover bottom of pan. Top with pineapple slices; place 1 cherry in the center of each slice. Combine graham cracker crumbs, 3 tablespoons white sugar, and remaining 3 tablespoons butter in a small bowl; mix well. Press over pineapple slices. Beat cream cheese and 3/4 cup white sugar in a bowl until blended. Add sour cream and vanilla extract; mix well. Add eggs, 1 at a time; mix on low speed after each addition until blended. Pour into cake pan. Bake in the preheated oven until the center is almost set, 55 minutes to 1 hour. Run a knife around the inside edge of pan to loosen cake. Allow to cool completely, about 30 minutes. Invert onto a serving plate; remove pan. Refrigerate for at least 3 hours.
Heat the oil in a wok over medium heat. Place chicken in the wok, and cook until juices run clear. Mix in red bell pepper, and continue cooking until tender. In a bowl, mix the broth, soy sauce, sugar, garlic, cayenne pepper, ginger, and cornstarch. Pour into the wok. Toss green onions and cilantro into wok (reserving some of each for garnish). Continue to cook and stir 5 minutes, until slightly thickened. Mix in peanuts, and garnish with reserved green onions and cilantro to serve.
Drain pineapple, reserving 3 tablespoons juice. Combine pineapple, reserved juice, sugar, butter or margarine, flour, and cheese. Mix well. Spoon mixture into a buttered 1 1/2 quart baking dish; top with cracker crumbs. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until bubbly.
Heat canola oil in large skillet over high heat. Stir ground beef and white parts of green onion into skillet and reduce heat to medium. Cook and stir beef and green onion until meat is browned and onion is fragrant, 1 to 2 minutes.
 Watch Now Stir kimchi and gochujang into meat mixture and cook until warmed through and fragrant, 2 to 4 minutes. Add rice; cook and stir until rice is heated through and coated with gochujang, 3 to 5 minutes more.
 Watch Now Drizzle sesame oil over rice mixture and stir to coat. Garnish with green parts of green onion.
 Watch Now Melt 1 teaspoon butter in a skillet over medium-high heat. Crack egg into the pan and cook until white is completely set and yolk is thick, 3 to 4 minutes. Place egg over fried rice.
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Preheat oven to 400 degrees F. In a large bowl, combine the lemon zest, Truvia(R) Baking Blend, flour, baking powder, baking soda, and salt. In a smaller bowl, combine sour cream, eggs, vanilla, butter, and lemon juice and whisk together until smooth. Add the sour cream mixture to the flour mixture. Gently mix together until just combined, then fold in the poppy seeds. Divide batter evenly into paper lined muffin cups. Bake for 18 minutes or until a toothpick comes out clean. Prepare glaze by mixing lemon juice with ground Truvia(R) Baking Blend. Brush or drizzle glaze on muffins.
Bring a large pot of lightly salted water to a boil. Add penne pasta, cook for 10 to 12 minutes, until al dente, and drain. Lightly grease a medium casserole dish. Preheat oven to 350 degrees F (175 degrees C). In a blender or food processor, thoroughly mix the Parmesan cheese and crackers. Heat the oil in a skillet over medium heat. Place the onion in the skillet, and cook and stir until tender. Mix in the zucchini, tomato, and garlic, and season with oregano, basil, celery, salt, and pepper. Continue to cook and stir until the zucchini is tender. In the prepared casserole dish, mix the pasta with the vegetable mixture and mozzarella cheese. Top evenly with the Parmesan cheese mixture. Bake 25 minutes in the preheated oven, or until the topping is lightly browned. Allow to sit 5 minutes before serving.
Pour 2 cups of warm water into a bowl. Stir in the instant potato flakes until well blended. Mix in the mayonnaise, milk, relish, mustard and onion. Season with salt and pepper. Mix well, and refrigerate until needed.
Preheat the oven to 325 degrees F (165 degrees C). Mix graham cracker crumbs, pecans, bacon bits, maple syrup, butter, vanilla extract, and salt together in a medium bowl; mixture will be pretty dry. Press enough mixture into the bottom of a 9-inch springform pan to get a 1/4-inch-thick crust. Reserve extra crumbs for the sides and edges. Bake crust in the preheated oven for 10 minutes. Let cool slightly while preparing the filling. Beat cream cheese, maple syrup, and sugar together in a bowl using an electric mixer until smooth. Add eggs one at a time, beating well after each addition and scraping down the sides of the bowl. Add heavy cream, vanilla, almond, and lemon extracts; blend until smooth and creamy. Push mixture through a sieve to ensure a smooth filling. Wrap outside of the pan in a double layer of foil, covering the underside and extending all the way to the top. Set pan in a large roasting pan and pour in enough hot water to reach about halfway up the sides of the springform. Pour filling into the cooled crust. Bake in the preheated oven until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 hour. Turn oven off and open door slightly. Let cheesecake cool until nearly room temperature, 45 minutes to 1 hour. Remove from oven and let cool completely to room temperature, about 20 minutes more. Refrigerate until completely chilled, at least 4 hours but preferably 24 to 48 hours. Preheat the oven to 350 degrees F (175 degrees C). Line two 9x13-inch baking sheets with foil. Lay bacon in a single layer on the pans. Brush about 1/4 cup maple syrup over bacon. Bake in the preheated oven until bacon is halfway crispy, about 10 minutes. Transfer bacon onto a wire rack to drain the grease. Return bacon to the baking sheets and coat other side with remaining maple syrup. Continue baking until browned and crispy all over, about 10 minutes more. Cool bacon on a wire rack until safe to handle. Cut into small strips and scatter over the finished cheesecake.
Preheat grill for medium heat and lightly oil the grate. Prepare a grill basket with cooking spray. Trim stem ends of okra close to the top without piercing the pods; put into a large bowl. Drizzle canola oil over okra pods. Season okra with garlic powder, salt, and pepper; toss to coat. Spread okra into the prepared grill basket. Cook on preheated grill, turning frequently, until tender and browned in spots, 4 to 6 minutes.
Preheat oven to 400 degrees F (200 degrees C). Grease a muffin tin with butter. Stir all-purpose flour, whole-wheat flour, sugar, baking powder, cumin, baking soda, garlic powder, and salt in a large bowl. Blend butter into flour mixture with two knives or your fingers until mixture resembles coarse cornmeal. Beat milk, reserved garbanzo bean liquid, lemon zest, and egg together until smooth. Stir into dry ingredients until just moistened. Fold garbanzo beans and grapes into batter until incorporated. Spoon batter into prepared muffin tin. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 15 minutes.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Cut Hatch and poblano peppers in half and place, cut-sides down, onto the prepared baking sheet. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins. Place roasted peppers into a food processor and blend until pureed. Combine olive oil, bell pepper, onion, jalapenos, and garlic in a large soup pot over medium heat. Cook until peppers are soft and onions are translucent, about 8 minutes. Add chicken broth, beans, corn, chicken, salsa verde, pureed peppers, salt, and black pepper. Mix well and bring to a simmer, about 5 minutes. Reduce heat to low, add lime juice, and cook 25 minutes more. Add 1 1/2 cups shredded Monterey Jack cheese to the pot and stir well. Cook 5 minutes more. Serve soup topped with crushed tortilla chips, additional Monterey Jack cheese, and cilantro.
Melt chocolate chips in a saucepan over low heat. Blend raisins, chia seeds, lemon juice, and vanilla extract in a blender until smooth; stir into the melted chocolate. Fold walnuts into the chocolate mixture; spread into a small glass baking dish, smoothing the top. Freeze in freezer until firm but not hardened; cut into squares to serve. Store in freezer.
Combine the white chocolate chips and shortening in a small microwave-safe bowl. Heat in the microwave for 30 second intervals, stirring between each, until melted and smooth. Spread the chopped peanuts out on a piece of waxed paper or a dinner plate. Dip clean, dry grapes into the chocolate, then roll in the peanuts. Set on waxed paper until dry. Warm chocolate as needed in the microwave to keep it liquid.
In a large saucepan, saute the onion, celery, and garlic in 2 tablespoons olive oil until tender. Stir in tomatoes, tomato paste, and clams. Season with bay leaves, chili pepper flakes, oregano, and salt and pepper to taste. Cover, and simmer for 1 hour, until tomatoes begin to turn deep red in colour and the sauce thickens. Stir in remaining 2 tablespoons olive oil near the end of the cooking time.
Soak cannellini beans in a large bowl of cold water for at least 4 hours, up to overnight. Drain. Pat lamb shanks dry; season with ground black pepper and dust with flour. Heat oil in pressure cooker over medium-high heat. Cook lamb shanks one at a time, turning to brown on all sides, about 10 minutes per shank. Transfer to a plate and set aside. Cook and stir shallots, carrots, celery, and garlic in the oil left in pressure cooker until shallots are golden brown, about 15 minutes. Add rosemary and red wine; cook for 2 minutes, scraping up any browned bits from the bottom of the pan. Add drained beans, beef broth, and water; season to taste with more black pepper. Return the lamb shanks to the pot. Seal the pressure cooker lid; bring cooker to full pressure according to manufacturer's instructions. Cook for 35 minutes. Turn off heat and allow the pressure to lower naturally, about 10 minutes. Remove lid; stir in tomato paste, salt, lemon zest, and half of the chopped parsley. Spoon bean and vegetable mixture into large shallow bowls; top with lamb shank meat and sauce. Sprinkle servings with remaining parsley.
Melt ghee in a skillet over medium heat. Add onion and garlic; cook until tender, about 3 minutes. Stir in grated cauliflower; cook for 3 minutes more. Add asparagus and cook until tender, about 3 minutes. Stir heavy cream, Parmesan cheese, salt, pepper, and nutmeg into the skillet; cook over medium heat until creamy, 5 to 7 minutes.
Whisk rice vinegar, sugar, vegetable oil, ginger, and salt together in a bowl until sugar and salt are dissolved into a smooth dressing. Toss carrot, green onion, bell pepper, and cucumber in the dressing to evenly coat. Cover bowl with plastic wrap and refrigerate until chilled, about 30 minutes.
Mix smoked salt and white decorating sugar together on a small plate. Wipe the rim of a Collins glass with a lime wedge, then dip rim into salt mixture. Fill glass with ice. Fill a cocktail shaker with more ice. Pour in tequila, lime juice, and mezcal. Cover and shake until very cold. Strain into prepared glass and add club soda. Slowly drizzle pomegranate simple syrup; the syrup will settle to the bottom of the glass, making for great color variation.
Bring a pot of salted water to a boil. Add onions, and cook 3 minutes to loosen skins. Drain, and cool slightly. Cut root ends from onions. Squeeze onions at stem end (onions will slip out of skins). Combine pearl onions, sherry, raisins, honey, water, butter or margarine, and thyme in a heavy large skillet. Bring to a boil over medium-high heat. Reduce heat to very low, and cover. Simmer until liquid evaporates and onions begin to caramelize, stirring often, about 45 minutes. Season with salt and pepper. Remove from heat. Can be prepared 6 hours ahead. Let stand at room temperature. Warm over low heat before continuing. Stir almonds and vinegar into onions. Add a few teaspoons of water if mixture is too dry. Serve warm.
Beat egg white in a bowl using an electric mixer until soft peaks form; mix in lemon juice, stevia powder, and lemon zest. Spoon ground coffee into a French press; add boiling water and cover. Let steep for 3 to 5 minutes. Combine Scotch and honey in a glass; pour in coffee and mix well. Top coffee with lemon-flavored egg white.
Place the bread crumbs in a bowl. In a shallow dish, mix the dressing mix and oil to form a paste. Coat the tilapia fillets with the paste, then dredge in the bread crumbs to lightly coat. Melt the butter in a skillet over medium heat. Place the fillets in the skillet, and cook 5 minutes on each side, or until golden brown and easily flaked with a fork.
Preheat oven to 350 degrees F (175 degrees C). Coat one side of 4 (8x10 inch) pieces of aluminum foil with olive oil. Center each fillet on a foil square. Spoon a generous amount of diced tomatoes with juices over fish. Sprinkle with lime juice and cilantro. Position 2 slices of lime on top of each fillet. Close and seal foil packets, and place on a baking tray. Bake in preheated oven for approximately 20 minutes, or until fish flakes easily with a fork.
Place ham bone in a large slow cooker. Heat olive oil in a large saucepan over medium-high heat. Saute celery, onion, and garlic until onion is translucent, about 5 minutes. Pour mixture over the ham bone in the slow cooker. Saute carrots, potatoes, and red bell pepper in the same saucepan until coated in oil, about 1 minute. Transfer vegetables to the slow cooker; add water, black beans, vegetable juice, corn, tomatoes, green chiles, cumin, salt, and black pepper. Cover and cook on High until soup is warm, 45 minutes to 1 hour. Reduce heat to Low; continue to cook for 5 to 6 hours. Remove ham bone from the soup. Separate meat from the bone and return to the soup; discard the bone. Cover soup and refrigerate, 8 hours to overnight. Discard thick fat on the top of the soup and reheat.
Preheat oven to 375 degrees F (190 degrees C). Place each tortilla in a non-stick tortilla bowl maker; bake for 12 minutes. Allow to cool and remove from bowl maker. Prepare chicken strips according to package directions. Prepare rice according to package directions. Divide chicken strips, beans and rice, and pico de gallo among the tortilla bowls. Garnish with shredded cheese, avocado slices, and jalapeno slices. Top with avocado ranch dressing.
Combine the wine, sugar, cinnamon, and ginger in a saucepan. Bring to a simmer over medium-high heat, stirring until the sugar has dissolved. Add the cranberries and cherries. Return to a simmer; reduce heat to medium-low, cover, and simmer 45 minutes stirring occasionally. Refrigerate until cold before serving.
Combine dark rum, light rum, pineapple juice, cream of coconut, and heavy cream in a cocktail shaker. Add about 1/2 cup crushed ice and shake vigorously about 15 times. Fill a chilled cocktail glass with about 1/2 cup crushed ice. Strain pina colada into the glass. Garnish with pineapple wedge and cherry.
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Mix chicken, French-fried onions, cilantro, oats, white onion, bell pepper, garlic, Worcestershire sauce, seafood seasoning, garlic salt, and black pepper together in a bowl; shape into golf ball-sized spheres and arrange onto prepared baking sheet. Bake in preheated oven until no longer pink in the center and the juices run clear, 15 to 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Stir ranch dressing and hot sauce together in a bowl until consistent in color; serve with meatballs.
Break up the compressed yeast, and stir into the warm milk. Let stand for a few minutes to dissolve. Sift the flour and salt into a large bowl. Stir the yeast mixture and egg into the flour and mix into a smooth batter. Stir in the currants, raisins and apple. Cover the bowl, and leave the batter in a warm place to rise until double in size. This will take about 1 hour. Heat the oil in a deep-fryer, or heavy deep pan to 375 degrees F (190 degrees C). Use 2 metal spoons to shape scoops of dough into balls, and drop them carefully into the hot oil. Fry the balls until golden brown, about 8 minutes. The doughnuts should be soft and not greasy. If the oil is not hot enough, the outside will be tough and the insides greasy. Drain finished doughnuts on paper towels and dust with confectioners' sugar. Serve them piled on a dish with more confectioners' sugar dusted over them. Eat them hot if possible.
In a medium bowl, blend together the flour, butter and sugar. Chill mixture for 1 hour. Preheat oven to 375 degrees F (190 degrees C). Pat chilled mixture into a 9 inch tart pan. Bake in preheated oven for 10 minutes. Once out of the oven, allow to cool. Arrange raspberries in crust. Heat jar of jam in microwave until it begins to boil. Pour jam over fruit. Cover and refrigerate tart for about 1 hour.
Preheat oven to 400 degrees F (200 degrees C). Toss Brussels sprouts with 1 teaspoon oil, 1 teaspoon paprika, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Spread on a baking sheet. Roast in the preheated oven until softened, about 15 minutes. Push to 1 side of the baking sheet. Toss kielbasa sausage with remaining 1 teaspoon oil, 1 teaspoon paprika, 1/4 teaspoon salt, and 1/4 teaspoon pepper in the bowl. Arrange cut-side down next to the Brussels sprouts on the baking sheet. Return to the oven and roast until Brussels sprouts are slightly crispy, about 15 minutes more. Toss together before serving.
Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a very large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, salt and baking soda; stir into the sugar mixture until well incorporated. Mix in oats, then stir in the chocolate chips, nuts, coconut and raisins. Drop by heaping teaspoonfuls onto the prepared cookie sheets. Bake for 10 to 12 minutes in the preheated oven, or until golden brown. Let cookies cool for a few minutes on the cookie sheets before removing to wire racks to cool completely.