HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Combine prunes, raisins, almonds, walnuts, hazelnuts, sugar, orange marmalade, candied orange peel, and cinnamon in a large bowl and stir to combine with a wooden spoon. Pour in wine and olive oil. Add flour and mix everything into a sticky dough, adding more flour if mixture does not stick together. Shape mixture into 8 similar sized logs with wet hands and place onto prepared baking sheet. Bake in the preheated oven until golden, about 30 minutes.
Combine almond milk, yogurt, ice cubes, blackberries, and banana in a blender; blend until smooth.
Heat the oil in a large heavy skillet over medium heat. Pat the pickle slices dry with paper towels. In a small bowl, stir together the bread crumbs, cayenne pepper, black pepper and garlic powder. Dip pickle slices into the egg, and then coat with the bread crumb mixture. Fry the pickles in the hot oil, until golden brown on each side, turning once. Transfer to paper towels, and serve hot with Ranch dressing.
Heat a Dutch oven over medium-high heat. Add sausage and red pepper flakes; cook until crumbly, browned, and no longer pink, about 10 minutes. Drain excess grease and transfer sausage to a bowl. Reduce heat to medium and cook bacon in the same pot until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings in the pot. Stir in onions and garlic; cook until onions are soft and translucent, about 5 minutes. Pour in chicken broth; bring to a boil. Add cauliflower and boil until fork-tender, about 20 minutes. Reduce heat to medium. Stir in heavy cream and the cooked sausage; heat through. Mix spinach into the soup just before serving.
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of water to a boil. Add kielbasa and boil for 8 to 10 minutes to reduce the amount of fat; drain. Prepare mashed potatoes according to package instructions. Cut kielbasa into 4 equal portions, then split each lengthwise so that they lay flat but are still attached. Layer each sausage with sauerkraut and mashed potatoes. Top with grated cheese. Bake in preheated oven for 10 to 12 minutes, or until heated through and cheese is melted.
Whisk soy sauce, sugar, water, rice vinegar, sesame oil, and red chile pepper together in a bowl.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch tube pan. In a large bowl, cream together the 1 cup of sugar and butter. Beat in the eggs, one at a time. Combine the flour, baking powder, baking soda, and salt, stir into the creamed mixture. Finally, stir in the water, vanilla and sour cream. In a small bowl, combine the walnuts, remaining sugar and cinnamon. Pour half of the cake batter into the prepared pan. Sprinkle half of the nut mixture over it, then top with the remaining batter, and sprinkle with remaining nut mixture. Bake for 50 to 60 minutes in the preheated oven. Cool in pan for 10 minutes, then invert onto a wire rack to cool completely.
Mix paprika, brown sugar, salt, garlic powder, black pepper, chili powder, cayenne pepper, onion powder, ground chipotle chile pepper, cumin, and mustard powder together in a bowl.
Pour milk in a heatproof bowl, and gently warm in a microwave oven set on Low until milk is about 100 degrees F (38 degrees C), about 15 seconds. Mix in the sugar and honey, and stir to dissolve. Mix in the yeast, and let stand until the yeast activates and forms a creamy layer on the milk, about 15 minutes. Place 4 cups of bread flour and the salt into the mixing bowl of a stand mixer; pour in the yeast mixture, and mix on slow speed with a mixing paddle until thoroughly combined, about 1 minute; dough will be very wet. Add the butter, and mix in the remaining 2 cups of bread flour, or as needed, until the dough begins to gather itself into a ball. Change the fitting from the mixing paddle to a dough hook, and machine-knead the dough until smooth and springy, about 4 minutes. Transfer the dough onto a well-floured work surface, and knead until you see the surface of the dough begin to break during folding and kneading. Roll dough into a ball, and place into a lightly floured large bowl. Cover the bowl with a kitchen towel, and set into a warm place to rise until doubled, about 1 hour. Spray 2 9x5-inch loaf pans with cooking spray. Punch down the dough, remove to the floured surface, and knead for 2 more minutes; cut the dough in half with a sharp knife. Form the dough into logs, adding more flour if necessary, and place the loaves into the sprayed pans. Cover the pans with a kitchen towel, and place into a warm place to rise until doubled, about 1 more hour. Preheat oven to 400 degrees F (200 degrees C). Place the bread loaves into the preheated oven, and turn the heat down to 350 degrees F (175 degrees C). Bake until the tops are golden brown and the loaves make a hollow sound when thumped, about 25 minutes. Cool the pans on baking racks for about 5 minutes before turning the bread loaves out to finish cooling on racks. Cover the loaves with a kitchen towel as they cool.
In a gallon pitcher prepare the lemonade concentrate according to package instructions, replacing one can of water with the vodka. Squeeze juice from one lime into mixture. Pour over ice and serve.
In a slow cooker, combine the ham, cream cheese, cream of mushroom soup and cream of celery soup. Stir in the Swiss cheese. Cover, and cook on Low until cheese is melted, about 2 hours, stirring occasionally. Serve on cocktail rye slices.
Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 8 minutes; drain. Heat olive oil in a large nonstick skillet over medium heat and cook and stir garlic in the hot oil just until fragrant, about 30 seconds. Stir artichoke hearts, peppers, and olives into the skillet until flavors are blended, about 5 minutes. Gently fold the spinach into the mixture and stir just until slightly wilted and dark green. Remove from heat and stir in penne pasta until thoroughly combined; lightly toss pasta mixture with feta cheese. Place a lid over the skillet and let the pasta and vegetables steam for 10 minutes before serving.
Place bulgur in a casserole dish, and cover it with 3 cups boiling water. Cover. Let stand 30 minutes, or until the water has been absorbed. Fluff bulgur with a fork. Add tomatoes, parsley, green onions, mint, olive oil, lemon juice, salt and pepper; stir to combine. Cover, and refrigerate for 1 to 2 hours. Serve either chilled or at room temperature.
Place chicken in a skillet over medium heat. Pour in lime and lemon juices, and stir in Dijon, black pepper, and Creole-seasoning. Cook, turning chicken occasionally, until the chicken pieces are done, about 15 minutes.
Combine grapes, apple juice, kefir, banana, pineapple, and dates, in this order, in a blender; blend until smooth.
Place sauerkraut in a colander and squeeze out all excess liquid using your hands; chop well. Combine sauerkraut, onion, apple, and carrots in a large bowl and mix. Add oil and sugar and toss to combine. Season with caraway seeds, salt, and pepper. Refrigerate 30 minutes before serving.
Preheat oven to 375 degrees F (190 degrees C). Grease a tube pan. Stir together 3 cups of flour, the sugar, pepper, yeast, and salt together in a large bowl. Heat water and margarine to 130 degrees F (54 degrees C) in a saucepan over low heat. Pour the hot water-margarine mixture into the flour; quickly stir a few strokes to combine. Stir in 1 egg, beat the mixture to form a loose batter, and stir in 1 1/2 cups of flour. Knead the dough on a floured work surface until smooth and elastic, about 4 minutes. Divide the dough into 12 equal-sized pieces, form them into rolls, and place them into the bottom of the prepared pan. Set the pan into a sink of hot water (about 115 degrees F/46 degrees C) until the rolls have doubled in size, about 15 minutes. Beat egg yolk with 1 tablespoon of water until thoroughly combined; brush the dough with the beaten egg yolk mixture. Bake in the preheated oven until golden brown, about 25 minutes.
In a large saucepan melt margarine over medium heat. Add onion, garlic, celery, and carrot. Stir and cook over medium heat until onion is slightly translucent (carrot and celery will remain crunchy). Stir in milk and bring mixture to a gentle boil. Remove one cup milk from the mixture. Stir flour into the one cup of milk, continue stirring until the flour has dissolved and there are no lumps. Return the milk and flour mixture to the saucepan. Stir in the parsley, oregano, and salt and pepper to taste. Cook until mixture thickens. Stir in the shrimp and heat through.
Preheat oven to 350 degrees F (175 degrees C). Whisk eggs, vegetable oil, salt, and black pepper in a large bowl. Stir potatoes and onion into egg mixture; pour mixture into a large baking dish. Bake in preheated oven until potatoes are tender, about 40 minutes.
Combine oats, almond milk, and salt in a small mug or bowl. Heat in the microwave on high power for 2 minutes and 15 seconds. Remove from microwave. Stir vanilla extract, cinnamon, and brown sugar into cooked oatmeal. Add more brown sugar if you like it sweeter. Stir in raspberries.
Scoop yolks from egg halves into a bowl. Mash the yolks with mayonnaise, yellow mustard, spicy brown mustard, black pepper, white vinegar, sugar, and sweetened condensed milk until the mixture is smooth. Spoon yolk filling into egg halves and sprinkle each deviled egg with paprika; top deviled eggs with 2 slices of black olive.
Cut a slit from top to bottom into the side of each jumbo olive. Ease the olive open slightly to insert about 1 teaspoon of cream cheese, forming a penguin belly. Cut a small triangle-shaped notch out of 9 carrot rounds to form feet; press 1 triangular piece (trimming if necessary) into each small olive to create the beak. Thread each jumbo olive onto a toothpick lengthwise through the existing holes. Anchor the toothpick onto a carrot slice (line belly up with feet); set a small olive on top (beak facing forward). Place penguins on a plate; refrigerate until assembly. Combine shredded carrot, onion, pimento peppers, and celery in a bowl. Mix 2 tablespoons softened cream cheese, 1 teaspoon lemon juice, mayonnaise, and salt in a separate bowl; beat until fluffy. Fold carrot mixture into cream cheese; mix well. Refrigerate at least 1 hour before use. Toss green apple slices, red apple slices, and 1 tablespoon lemon juice together in a bowl. Cut carrot rounds into decorative shapes using vegetable cutters. Wrap in a wet paper towel and place in a plastic bag; refrigerate until assembly. Pat cucumber slices dry. Place 1 half-slice tomato at the end of a cucumber slice; roll up together and secure with a toothpick. Arrange 1/2 the carrot shapes in a bento box. Place 1/2 the sandwich spread in a small silicone baking cup; place 4 crackers in another cup. Arrange 1/2 the green apple slices, red apple slices, and grapes. Add 5 cream cheese penguins, 4 turkey slices, and 3 cucumber-tomato rolls. Use remaining ingredients to create a second bento box. Refrigerate until ready to eat.
Preheat oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt(R)) with cooking spray. Combine sweetener and margarine in a bowl; beat with an electric mixer until smooth and creamy. Beat in eggs one a time, scraping down the bowl after each addition. Beat in 2 cups flour and creamer. Add goat milk and vanilla extract; beat well. Mix remaining 2 cups flour with baking powder and salt in a bowl. Add to the sweetener mixture; mix well until smooth. Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pan for 20 minutes per inverting onto a cake dish. Drizzle honey on top.
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine ricotta, spinach, onion and egg. Season with parsley, pepper and garlic powder. Mix in 1 cup mozzarella and 1/4 cup Parmesan. In a separate bowl, stir together spaghetti sauce and water. Spread 1 cup sauce in the bottom of a 9x13 inch baking dish. Stuff uncooked manicotti shells with ricotta mixture, and arrange in a single layer in the dish. Cover with remaining sauce. Sprinkle with remaining mozzarella and Parmesan. Bake in preheated oven for 45 to 55 minutes, or until noodles are soft.
Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover. Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.
Preheat oven to 400 degrees F (200 degrees C). Mix bread crumbs, egg, evaporated milk, salad dressing, onion, mustard, salt, and black pepper in a large mixing bowl; add corned beef, sauerkraut, and ground chuck and mix well. Spread about half the meat mixture into the pie shell and top with about half the Swiss cheese; repeat layers. Put pie crust on a baking sheet. Bake in preheated oven until the crust is browned and the cheese is bubbling, 25 to 30 minutes.
Brown turkey in a skillet over medium heat until no longer pink, 5 to 7 minutes. Season with salt and pepper; drain and discard any excess grease. Add black beans and diced tomatoes; cook until warm, about 5 minutes. Reduce heat to low. Preheat the oven to 300 degrees F (150 degrees C). Warm cooking oil in a skillet over low heat. Heat tortillas 1 at a time, about 1 minute each. Fill with turkey mixture, and top with cheese. Place burritos on a baking sheet. Bake in the preheated oven until cheese melts, about 5 minutes.
Grease a 9x12-inch baking dish. Stir 1 cup brown sugar and butter together in a saucepan over medium-low heat until butter melts and sugar dissolves into butter, 2 to 4 minutes. Pour into prepared baking dish and spread a 1 1/2- to 2-inch layer of bread pieces over the top. Beat milk, eggs, and vanilla extract together in a bowl; pour milk mixture over bread into the baking dish and move bread as necessary to ensure all bread is absorbing liquid. Sprinkle cinnamon over the top. Cover the dish with plastic wrap and refrigerate, 8 hours to overnight. Preheat oven to 450 degrees F (230 degrees C). Remove and discard plastic wrap from baking dish and sprinkle remaining brown sugar over the top of the bread mixture. Bake in the preheated oven until browned and bubbling, about 30 minutes.
Combine vodka, cassis, pink grapefruit juice, and ice in a shaker. Shake vigorously, and strain into a martini glass.
Preheat an oven to 400 degrees F (200 degrees C). Stir together the cream cheese, Parmesan cheese, mayonnaise, garlic, and spinach until evenly mixed; set aside. Press the pizza dough onto a baking sheet, and brush with 2 tablespoons of olive oil. Sprinkle with 1 teaspoon Italian seasoning. Bake in the preheated oven until golden brown, 10 to 12 minutes. Meanwhile, heat 2 tablespoons of olive oil in a skillet over medium heat, and cook the bell pepper and onion until tender, about 5 minutes. Season with 2 teaspoons of Italian seasoning, and stir in the canned shrimp; cook until the shrimp are heated through. When the crust has baked, remove from the oven, and spread evenly with the spinach mixture. Spread the shrimp and vegetable mixture onto the pizza, and cut into pieces to serve.
Lay out 3 or 4 RITZ Crackers, salted side down, on a parchment-line baking sheet. Quickly scoop 1 tablespoon gelato onto each cracker. Top each with a RITZ cracker. Press down lightly to flatten gelato to extend to cracker edges; wipe off excess and immediately place in the freezer until frozen solid, about 3 hours. Repeat with remaining crackers and gelato to make 25 sandwiches. When the sandwiches are frozen, melt chocolate on top of a double boiler. In small batches and working quickly, dip sandwiches halfway into melted chocolate. Immediately dip chocolate half into chopped nuts. Place sandwiches back into the freezer. Freeze 2 to 3 hours to set.
Preheat an oven to 350 degrees F (175 degrees C). Season the sea bass with salt and pepper; arrange in a baking dish and set aside. Melt the butter with the olive oil in a skillet over medium-low heat. Cook the shallots, garlic, and parsley in the melted butter and olive oil until softened, about 5 minutes. Add the flour and stir continually until completely incorporated into the mixture and the liquid is smooth. Pour the half-and-half into the mixture while stirring; cook and stir until thickened. Season with the white pepper. Gently fold the crawfish tails and crabmeat into the mixture, taking care to not break the crabmeat too much; cook another 1 minute. Spoon the mixture over the sea bass fillets. Bake in the preheated oven until the fish flakes easily with a fork, 15 to 20 minutes. Serve immediately.
Pour the sugar into a shallow dish. Drop two drops of vanilla at a time into the dish in 24 separate places to form lumps of vanilla sugar. Set aside to allow the lumps to harden. Pit the cherries carefully from the bottom. I use a small curved dental tool. Make sure the stem stays intact. When the lumps of sugar have hardened, insert them into the cherries where the pits were; set aside. Melt chocolate in the microwave, stirring every 30 seconds until melted and smooth. Hold cherries by the stem and dip into the chocolate leaving the very top uncovered. Set on waxed paper to dry. Refrigerate overnight to allow the sugar lumps to dissolve.
Fry bacon strips in a large skillet over medium heat until crisp. Keeping the bacon and drippings in the pan, add the bell pepper, onion, and half the cilantro. Stir and cook for 1 minute. Season the chicken with garlic powder and fajita seasoning and stir into the pan. Cook mixture until chicken is no longer pink in the middle, about 20 minutes. Remove skillet from heat and sprinkle the remaining cilantro, tomato, and Monterey Jack cheese over the top of the chicken mixture. Cover and let sit until cheese melts, about 3 minutes.
In a medium bowl, combine cream cheese, ranch dressing mix and chicken. Form the mixture into a ball. On a cutting board or a piece of wax paper, spread the chopped pecans. Roll the ball in the pecans until it is fully coated. Wrap the ball in plastic and chill for at least one hour.
Whisk whole wheat flour, unbleached flour, sugar, baking powder, baking soda, and salt together in a bowl; store in an airtight container.
Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 10 inch tube pan. Beat the vegetable oil with the white and brown sugars. Beat in the eggs one at a time. Stir in the grated carrots. Add the 2/12 cups flour, baking soda, baking powder, ground cinnamon, and salt. Stir until just moistened. Toss the raisins, candied cherries, candied mixed fruit, chopped dates, and the chopped walnuts with the remaining 1/2 cup flour. Stir to coat. Add fruit and nut mixture to the batter and stir until combined. Pour batter into the prepared pan. Bake at 325 degrees F (165 degrees C) for 1 1/2 hours.
Preheat the oven to 400 degrees F (200 degrees C). Season chicken breasts and thighs with salt and pepper. Melt butter in a large skillet over medium-high heat. Cook chicken in the hot butter until golden brown, 5 to 10 minutes. Transfer to a baking dish. Add feta cheese, olives, and garlic. Mix heavy cream and pesto together in a bowl. Pour over the chicken mixture. Bake in the preheated oven, uncovered, until top is golden brown, 20 to 30 minutes.
Combine onion, celery, and 1/4 cup water in a pot over medium-high heat. Saute until tender, about 5 minutes. Stir in yams, tomatoes, garlic, ginger, cumin, coriander, salt, and pepper. Cover with 5 cups water; bring to a boil. Reduce heat to low. Simmer, stirring occasionally, until yams are fork-tender, about 25 minutes. Stir in beans and kale; cook until flavors combine, about 10 minutes more.
Heat olive oil in a pot over medium heat. Cook and stir onion and garlic in hot oil until fragrant, about 2 minutes. Add carrots, celery, and red bell pepper; cook and stir until carrots begin to soften, 8 to 10 minutes. Pour turkey stock into vegetable mixture and bring to a boil. Reduce heat to low and simmer until flavors blend, about 20 minutes. Stir cooked turkey, lemon juice, and lemon zest into turkey stock mixture; simmer until heated through, about 5 minutes. Add spinach leaves, salt, and black pepper; simmer until spinach wilts and turns bright green, 1 to 2 minutes.
Blend garbanzo beans, avocado, water, sesame seeds, lime zest, lime juice, olive oil, and rosemary in a blender until smooth.
Make the dip by combining the buttermilk ranch dressing, cucumber, milk, horseradish, wasabi, salt, and cayenne pepper into a blender. Blend on low until well mixed. Pour into a small bowl and refrigerate. The dip will thicken as it chills. Place the broth in a saucepan over medium-high heat. Add the beans, cover, and bring to a boil; reduce heat to medium and simmer until beans are bright green and tender, about 8 minutes. Immediately drain beans into a colander and rinse under cold water. Set aside to cool. Combine the beaten egg with milk in a shallow bowl. Place the flour in another shallow bowl. In a third shallow bowl, combine the bread crumbs, salt, black pepper, garlic powder, and onion powder. Working with a handful of beans at a time, dip each bean first into flour, then into the egg mixture, and then into the bread crumb mixture. Place beans on a plate until all are coated. Heat 1 1/2 inches of oil in a deep skillet (or use a deep fat fryer) over medium-high heat to 350 degrees F (175 degrees C). Fry the beans several at a time, without crowding, until golden brown. Drain on paper towels and cool. Serve with horseradish-wasabi dip.
Preheat oven to 350 degrees F (175 degrees C). Grease a baking pan with cooking spray. Beat egg and lemon juice together in a bowl. Mix bread crumbs, Romano cheese, and adobo seasoning together on a plate. Dredge chicken breasts in the egg mixture, coat with bread crumb mixture, and place in the prepared pan. Bake in the preheated oven until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Flip chicken breasts over and spoon tomatoes and mozzarella cheese on top. Continue baking until cheese is melted, about 5 minutes more.
Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang on 2 sides. Stir water and flaxseed meal together in a bowl. Let stand until thickened, about 5 minutes. Mix coconut flour, walnuts, cocoa powder, baking powder, baking soda, and salt together in a bowl. Mix flaxseed mixture, 2 cups almond milk, apple puree, peanut butter, agave nectar, and vanilla extract together in a large bowl. Add coconut flour mixture; mix until a batter forms. Pour batter into the lined pan. Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 40 to 50 minutes. Let cool to room temperature, about 30 minutes. Drain cashews; add to a blender. Add 2/3 cup almond milk and carob powder; blend until a smooth frosting forms. Lift cooled brownies out of the pan using the parchment paper overhang. Spread frosting on top. Cut into squares.
Pulse flax seeds in a coffee grinder until finely ground. Combine 1 can coconut milk, blueberries, and lemon juice in a blender; puree until blueberry skins break down completely. Add ground flax seeds, remaining coconut milk, vanilla extract, coconut oil, stevia, xanthan gum, and salt; puree until very smooth. Transfer blender container to the freezer to chill mixture briefly, about 15 minutes. Pour mixture into an ice cream maker and churn according to manufacturer's instructions, about 20 minutes. Transfer to a lidded container before serving.
Whisk olive oil, balsamic vinegar, sesame oil, raspberry preserves, salt, onion powder, black pepper, cayenne pepper, and dry mustard in a bowl until thick and smooth. Cover bowl with plastic wrap; refrigerate at least 1 hour.