HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine milk, chocolate chips, and cocoa powder in a saucepan over medium heat. Bring a simmer, stirring constantly until chips are melted, about 5 minutes. Add pumpkin puree, pumpkin pie spice, vanilla extract, and cinnamon; whisk until well combined and heated through, 2 to 3 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 18 paper baking cups. Measure the apple cider vinegar into a 2 cup measuring cup. Fill with almond milk to make 1 1/2 cups. Let stand until curdled, about 5 minutes. In a large bowl, Whisk together the flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the almond milk mixture, coconut oil and vanilla. Pour the wet ingredients into the dry ingredients and stir just until blended. Spoon the batter into the prepared cups, dividing evenly. Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with desired frosting.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x14 inch ovenproof baking dish. Mix the rolled oats, brown sugar, wheat germ, cinnamon, and flour together in a large bowl. In a separate bowl, whisk together the eggs, honey, canola oil, vanilla, and salt until evenly blended., and stir into the oat mixture. Stir in the flax seeds, sesame seeds, sunflower seeds, and chocolate chips. Use your hands to mix the ingredients, and press the mixture into the prepared pan. Bake in preheated oven until the edges are golden brown, 20 to 25 minutes. Cool completely in the baking dish before cutting into 2 inch bars.
Place cashews in a bowl; fill with enough water to cover. Soak cashews, 4 hours or overnight. Drain and rinse cashews. Blend cashews and 3 cups water in a blender until smooth and creamy, about 2 minutes. Add dates, vanilla extract, pumpkin pie spice, ground nutmeg, ground clove, and Himalayan salt; blend to incorporate, 2 to 3 minutes more.
Beat together cream cheese and Cheddar cheese. Stir in honey and carrots. Refrigerate the mixture until cooled. When the mixture is cool, shape it into balls. Combine the cereal and parsley. Roll the balls in the cereal-parsley mixture and serve.
In a large bowl, stir together the mayonnaise, sugar, vinegar, dill, and seasoned salt. Mix in the cucumber slices, tossing to coat.
Combine roast, water, basil, oregano, salt, garlic powder, parsley flakes, bay leaves, red pepper flakes, and black pepper together in a slow cooker. Cook in the slow cooker set to Low for 8 to 10 hours. Remove bay leaves and shred meat using two forks.
Bake pie crust according to directions on package. Allow to cool. Beat Cream Cheese until smooth. Add whipped topping, chocolate chips and peanut butter. Mix until well blended. Spoon into baked pie shell. Refrigerate for one hour.
Pour the water into the pan of a bread machine, then sprinkle in the yeast and sugar. Let the mixture sit in the bread machine until a creamy foam forms on top of the water, about 10 minutes. Sprinkle in the salt, then add olive oil, thyme, garlic powder, rosemary, and flour. Set the machine for light crust setting, and start the machine.
Puree milk, coconut cream, sugar, avocados, and lemon juice in a blender until smooth. Pour into a bowl, cover, and refrigerate for several hours until cold. Freeze in an ice cream machine according to manufacturer's directions, then freeze overnight. Allow ice cream to soften in refrigerator for 10 minutes before serving.
Mix together sugar, flour, and nutmeg. Beat in eggs. Add milk and butter or margarine, and stir. Stir in coconut. Pour filling into unbaked pie shell. Bake at 425 degrees F (220 degrees ) for 25 minutes.
In a large bowl, mix together the apples, sunflower seeds, lettuce, pickles and tomato. Pour dressing on top, toss and enjoy!
Mix eggs, milk, salt, and nutmeg together with a fork, until the whole mixture is pale yellow. Pour this into a low, flat pan or a large, shallow dish. If you are using English muffins, cut them in half so that you have six halves. Let the halves or the slices of bread soak on each side in the egg mixture. Spread a layer of granulated sugar on a plate, and dip both sides of the bread in sugar. Heat a griddle or skillet over medium heat. Put about half a tablespoon of butter in the pan, and let it melt. Place two muffin halves or slices of bread in the pan. Cook for 2 to 3 minutes on each side. Wipe old butter out of pan, and repeat with remaining slices of bread.
Beat cream in medium bowl until stiff peaks form. Stir together curd, cream cheese and almond extract in small bowl until smooth. Stir curd mixture into whipped cream until blended. Divide mousse into tall stemmed glasses. Divide berries among glasses and garnish with mint, if desired. Refrigerate until serving.
Cook rice noodles according to package directions. Slice chicken breasts into strips. Marinate in soy sauce for about 1/2 hour. In a large saucepan or wok, heat sesame oil over medium heat. Cook chicken until no longer pink. Add garlic, ginger, and onions; cook until onions are tender. Add mushrooms and cucumbers; cook until mushrooms are tender. Add peppers, carrot, peanut sauce, oyster sauce, and hot chili pepper sauce. Heat through. Toss cooked rice noodles with saute. Garnish with sesame seeds.
Combine tomatoes and cucumbers in a bowl. Add sour cream, balsamic vinaigrette, lemon juice, dill, and garlic salt; stir. Season with salt and ground pepper.
In an electric food processor, combine garlic, garbanzo beans, tahini, and lemon juice. Process until the mixture is smooth. Add roasted peppers and basil; process until the peppers are finely chopped. Season with salt and pepper. Transfer hummus to small bowl, cover and chill until you are ready to serve.
Cook bacon in a large skillet set over medium-high heat until crisp. Use a slotted spoon to remove bacon pieces and drain them on a paper towel-lined plate. Pour off excess grease from the skillet, leaving about 2 tablespoons in the pan. Add the garlic and red pepper flakes to the bacon grease and cook over medium-high heat until fragrant, about 1 minute. Add green beans and season with salt and pepper. Cook and stir until beans are tender but still a little crunchy, about 10 minutes. Return bacon to the pan and toss with the beans before serving.
Preheat oven to 350 degrees F (175 degrees C). Grease one 8x8 inch pan. In a large bowl, mix together the rolled oats and butter. Mix in boiling water. Set aside to cool. Beat together the brown sugar, eggs and vanilla; add to cooled oat mixture and mix well. Sift together the flour, baking soda, baking powder, salt and cocoa. Add to wet ingredients and mix well. Spread into the prepared pan. Bake at 350 degrees F (175 degrees C) for 40 minutes. Remove from oven, allow to cool, and remove pan.
Butter bottom and sides of a shallow roasting dish. Layer bread, Cheddar cheese, and ham in prepared roasting dish. Beat milk, eggs, thyme, salt, and black pepper together in a bowl. Pour egg mixture over bread mixture; cover and refrigerate 8 hours or overnight. Preheat oven to 350 degrees F (175 degrees C). Bake uncovered egg mixture in the preheated oven until center is set, about 1 hour. Allow to sit and cool for 15 minutes before serving.
Cream together butter, margarine, cottage cheese, salt and 4 cups of flour. Shape into a large square, cover and chill overnight. Cut dough into 4 quarters. Roll each quarter out individually, about 1/8 inch thick. Cut into 8 inch strips, as wide as you like. Roll over tubes (I use clothespins covered with aluminum foil). Bake at 375 degrees F (190 degrees C) until brown. To make Filling: Cook milk and 4 tablespoons of flour until thick paste forms. Let cool completely. Beat shortening and confectioner's sugar until fluffy. Add marshmallow cream and vanilla. Then add COLD paste and beat. Fill tubes with cream filling. Sprinkle with confectioner's sugar just before serving.
In a small saucepan, combine the soy sauce, sherry, chicken broth, ginger, garlic powder and green onions. Bring to a boil, and immediately remove from heat. Set aside. Preheat your oven's broiler. Thread chicken pieces onto metal or bamboo skewers. Arrange on a broiler pan that has been coated with cooking spray. Spoon 1 or 2 tablespoons of the sauce over each chicken skewer. Place the pan under the broiler, and broil for about 3 minutes, until browned. Remove from the oven, turn over, and spoon more sauce onto each one. Return to the oven until chicken is cooked through and nicely browned.
In a large heavy pot, heat oil over medium heat. Cut onions in half lengthwise, then slice thinly. Place sliced onions in pot and toss to coat with oil. Cover, reduce heat to medium-low, and cook, stirring occasionally, until onions are softened and beginning to color, 30 minutes. Increase heat to medium and cook, stirring occasionally, uncovered, until onions are amber in color, 45 minutes. Sprinkle onions with sugar and a little bit of salt; cook, stirring, until sugar melts and onions are caramel colored, 5 minutes. Pour in wine and broth, and place cinnamon stick in pot. Bring to a boil, then reduce heat, cover and simmer 1 hour. Stir the bread into the soup and cook, uncovered, stirring occasionally until the bread disintegrates, 30 to 45 minutes. Remove the cinnamon stick. Whisk the soup to incorporate the bread. Adjust seasoning. Serve hot.
Preheat broiler. Line a 5- to 6-quart slow cooker with a Reynolds(R) Slow Cooker Liner. Open slow cooker liner and place it inside a slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl. Place the potatoes and onion in the prepared slow cooker. Top with the brisket, apple juice, thyme, salt and pepper. Cook on low for 4 hours. Add the cabbage and apples to the slow cooker; cook on low for an additional 2 hours. While the corned beef cooks, place rye bread on a baking sheet lined with Reynolds Wrap(R) Foil. Spread bread with 2 tablespoons butter and broil 4 to 5 inches from heat 1 to 2 minutes or until toasted. Sprinkle with Gruyere cheese. Broil 1 to 2 minutes more or until cheese melts and browns. Carefully remove lid to allow steam to escape. Remove corned beef from slow cooker and thinly slice across the grain. Place on a large platter with the vegetables and apples, and drizzle with broth from the slow cooker to serve. Serve with rye bread cheese toasts. Do not lift or transport liner with food inside. Cool slow cooker completely; remove liner and toss.
Cook ham steak in a large skillet over medium heat until browned, 3 to 4 minutes per side. Drain and remove ham. Heat butter in the same skillet until melted; stir in brown sugar. Return ham to skillet and cook over medium-low heat until heated through and brown sugar is dissolved, turning steak often, about 10 minutes.
Sort and rinse the beans before placing them in a large pot with the water. Bring to a boil over medium-high heat and cook 5 minutes. Turn off heat, cover, and let stand 1 1/2 hours. Drain. Place the beans, chicken broth, garlic, sage leaves, bay leaves, and salt in a large pot. Bring to a boil over medium-high heat. Reduce heat to low and simmer until beans are tender, about 2 hours. Cool. Remove 1 cup of beans. Discard the bay leaves and sage leaves. Blend the remaining bean mixture with a hand mixer until smooth. Set aside. Heat the olive oil in a large pot over medium-high heat. Add the onions; cook and stir until transparent, about 10 minutes. Combine the carrots, celery, potatoes, cabbage, Swiss chard, and kale with the onions. Stir in the tomatoes. Season with salt and pepper to taste. Cover, and cook until greens have wilted, stirring at least once, about 20 minutes. Stir in the pureed bean mixture, and cook 40 minute until the mixture thickens. Stir in the reserved beans. Adjust seasonings to taste. Add the toasted bread slices; cook until bread is soaked, about 10 minutes longer. Cool, and refrigerate overnight. Reheat the soup over low heat until heated through, about 20 minutes. Serve each serving garnished with 2 tablespoons Parmesan cheese and a drizzle of olive oil.
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, cream together the shortening and white sugar. beat in the eggs one at a time then stir in the vanilla. Combine the flour, baking soda and cream of tartar; stir into the sugar mixture to form a dough. On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
In a large bowl or crock pot, dissolve yeast and 1 cup flour in water. Cover with plastic wrap or a pot lid and let stand for 2 hours. Coarsely grind the soybeans in a food processor or blender. Stir soy beans and 1 cup flour into the yeast mixture. Let stand for 2 hours. Stir in the salt and remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out of the slow cooker and knead 1 1/2 tablespoons quinoa into the dough. Form into a loaf and place in a lightly greased 9x5 inch loaf pan. Sprinkle the remaining quinoa on top of the loaf. Brush or drizzle on the olive oil. Cover and let rise until loaf is just above the top of the loaf pan. Meanwhile, preheat oven to 400 degrees F (200 degrees C). Bake in preheated oven for 45 minutes, or until loaf sounds hollow when tapped on the bottom. Let cool before slicing.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x5 inch loaf pan. Beat the beer and brown sugar together in a mixing bowl to make a smooth mixture. Add the baking powder, and gradually stir in the flour to make a smooth dough. Pour the batter into the prepared pan. Bake in preheated oven for 40 minutes. Remove the bread from the oven, and pour melted butter over the top. Return to the oven, and continue baking until a knife inserted in the center comes out clean, about 10 minutes more. Cool in pan 5 minutes before turning out onto a rack. Cool bread 10 minutes more before slicing.
Preheat oven to 350 degrees F (175 degrees C). Spread 1 tablespoon of olive oil on a baking sheet, and set aside. Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in the shallots, and cook until they turn translucent, about 3 minutes. Stir in the garlic, thyme, salt, and pepper; cook and stir an additional 2 minutes. Transfer the shallot mixture to a bowl. Mix in the goat cheese, dates, and basil; stir until well combined. With a sharp knife, cut a 1-inch long slit into the thick side of each chicken breast. Work your fingers into the slit, and expand the slit to form a pocket in the breast meat. With your fingers or a spoon, stuff each chicken breast with about 1/4 cup of the goat cheese mixture. Wipe off any cheese mixture from the outside of the chicken breast, and wrap each breast in a slice of prosciutto so that the pocket opening is covered. Place the chicken breasts, seam sides down, onto the prepared baking sheet. Bake in the preheated oven until the chicken meat is no longer pink and the prosciutto is browned and crisp, about 40 minutes. Turn the chicken breasts over after 20 minutes.
Place the roast in a 3 1/2 quart slow-cooker, and add the pickled mixed vegetables, pepperoncini, Italian dressing mix, and beef broth. Stir to blend, cover, and cook on low for 18 hours (yes, 18 hours - a light timer works well if you don't want to stay up until midnight to turn it on). To serve, remove roast from the slow cooker. If necessary, slice it for sandwiches, but it usually just falls apart. Place the pickled vegetables and pepperoncini in a bowl to serve along with the meat.
Combine the yeast, sugar and juice concentrate in a gallon jug. Fill the jug the rest of the way with cold water. Rinse out a large balloon, and fit it over the opening of the jug. Secure the balloon with a rubber band. Place jug in a cool dark place. Within a day you will notice the balloon starting to expand. As the sugar turns to alcohol the gasses released will fill up the balloon. When the balloon is deflated back to size the wine is ready to drink. It takes about 6 weeks total.
Heat oil in a cast iron skillet over medium heat. Bring water to a boil in a saucepan. Place cornmeal in a bowl. Slowly pour boiling water into the cornmeal; stir until smooth. Mix seasoned salt into the batter. Drop batter with a spoon into the hot oil. Fry until edges are brown, about 5 minutes; flip over bread. Flatten with spatula; fry until bread is cooked through and edges are brown, about 5 minutes. Drain on a paper towel.
Pour enough oil into a skillet to completely coat the bottom and heat over medium-high heat. Blend flour, sugar, water, milk, egg, baking powder, vanilla extract, and salt together in a blender until smooth. Add more flour if batter is too watery. Put your finger over the hole of a funnel and fill funnel with batter. Hover filled funnel over the skillet, release finger, and swirl batter into the hot oil; cook until golden brown, about 5 minutes per side.
Combine red pepper flakes, seafood seasoning, garlic powder, salt, and pepper in a bowl. Spread corn meal into a shallow bowl. Season swai fish with red pepper flake mixture and press each fillet into cornmeal to coat. Wrap coated fillets in plastic wrap and refrigerate for 30 minutes. Heat oil in a skillet over medium heat. Unwrap fish and place in the hot oil; cook until browned, about 5 minutes per side. Add water, bring to a simmer, cover, and cook, flipping occasionally, until fish flakes easily with a fork, about 10 minutes.
Preheat oven to 425 degrees F (220 degrees C). Rub potatoes with olive oil and salt; pierce each several times with a fork and arrange onto a baking sheet about 6 inches apart. Bake in preheated oven until easily pierced with a fork, 50 to 60 minutes. Remove from oven and set aside to cool until cool enough to handle, keeping oven heat at 425 degrees F (220 degrees C). Halve potatoes lengthwise and scoop potato from each half into a bowl, leaving about 1/4 inch of the potato attached to the skin all the way around. Melt butter in a large saucepan over medium-high heat. Saute garlic in butter until fragrant, 1 to 2 minutes. Stir scooped potato, Monterey Jack cheese, sour cream, and most of the green onion together with the garlic and butter; cook and stir the mixture until heated and smooth, about 5 minutes. Scoop the potato mixture into the potato skins and arrange onto the baking sheet. Bake in oven until heated through, 15 to 20 minutes. Garnish with remaining green onion, bacon, and paprika.
Combine water, tempeh, and garlic in a bowl; set aside to marinate, about 20 minutes. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 12 to 15 minutes. Drain. Heat olive oil in a skillet over medium heat. Strain tempeh and garlic from water and squeeze out excess water. Sprinkle tempeh with Italian seasoning. Add tempeh and garlic to the hot oil; saute until browned on all sides, 5 to 10 minutes. Toss spaghetti, tempeh, pasta sauce, and mozzarella cheese together in a serving bowl.
Combine all ingredients in a mixing bowl. Beat on low speed of electric mixer until well blended and very smooth.
Combine banana, agave nectar, molasses, cinnamon, ginger, and nutmeg in a nonstick skillet over low heat; cook and stir until heated through, about 3 minutes. Add rice and almond milk and simmer until heated through, about 5 minutes.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a large bowl combine oil, lime juice, chili powder, cumin, salt and garlic. Stir in pasta and set aside to cool to room temperature, stirring occasionally. Stir in corn, beans, green pepper, red pepper and 1/2 of the cilantro leaves. Spoon onto a platter and garnish with tomatoes and remaining cilantro. Serve chilled or at room temperature.
Heat olive oil in a large pot over medium heat. Add leeks and onion; cook and stir until softened, 8 to 10 minutes. Add fennel and garlic; cook and stir until fragrant, about 5 minutes. Pour fish stock and vermouth into the pot. Add tomatoes, red bell pepper, orange zest, red pepper flakes, pepper, and bay leaf. Bring to a boil; reduce heat, cover, and simmer until red bell pepper is soft, about 20 minutes. Bring stock back to a boil. Add cod fillets; cook for 1 minute. Add shrimp, clams, and mussels; cook, shaking pot occasionally, until shells open and shrimp turn opaque, 1 to 2 minutes.
Blend pineapple juice, coconut cream, and ice cubes together in a blender on high speed until smooth, 30 to 40 seconds.
Place the potatoes into a large saucepan and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, 10 to 15 minutes. Drain off all but 2 cups of the water, then stir in the cream of onion soup, luncheon meat, milk, and Cheddar cheese. Return to a simmer over medium heat, and cook a few minutes until hot. Season to taste with red pepper flakes, salt, and pepper.
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish. Beat mango pulp, sugar, margarine, and eggs together in a bowl using an electric mixer on medium speed until light and well mixed, 3 to 5 minutes. Sift flour, baking powder, and baking soda together in a bowl. Stir mango mixture into flour mixture just until batter is combined. Pour batter into the prepared baking dish. Bake in the preheated oven for 15 minutes. Gently press almonds into batter. Continue baking until a toothpick inserted in the middle comes out clean, about 20 minutes.
Preheat the oven to 375 degrees F (190 degrees C). Grease a shallow baking dish. In a small bowl, stir together the honey, Dijon mustard, melted butter and pepper. Place chicken in the greased baking dish, and pour the honey mustard sauce over it. Bake for 45 minutes in the preheated oven, basting frequently with the sauce, until chicken is firm and juices run clear.
Preheat oven to 350 degrees F (175 degrees C). Mix pretzels, melted butter, and sugar together in a bowl; press into the bottom of a 13x9-inch baking dish. Bake crust in preheated oven until lightly browned, about 10 minutes. Remove to cool completely. Stir cream cheese and confectioners' sugar together in a bowl. Fold whipped topping with the cream cheese mixture until smooth; spread over the cooled pretzel crust. Spread cherry pie filling over the cream cheese layer.
Preheat oven to 450 degrees F. Toss sausage, Brussels sprouts, and shallots with oil and thread onto 4-inch skewers. Place on a foil-lined baking sheet. Bake in the preheated oven until vegetables are tender, 7 to 8 minutes. Preheat broiler. Broil until caramelized, 2 to 3 minutes. Meanwhile, whisk together honey, mustard, vinegar, and pepper. Brush skewers with 1/3 of the honey mixture. Broil 1 minute. Serve skewers with remaining sauce.
Preheat oven to 350 degrees F (175 degrees C). Grease 12 large muffin cups. Mix brown sugar, all-purpose flour, whole wheat flour, cranberries, coconut, flax seed, cinnamon, baking soda, and salt together in a bowl. Add grated apple and carrots; stir to combine. Add pineapple, vegetable oil, applesauce, pecans, eggs, and vanilla extract; stir until just combined. Pour batter into prepared muffin cups. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 35 minutes.
Butter a 10x15 inch jellyroll pan, and set aside. Pour milk, water, cream, and sugar into a large, heavy bottomed saucepan. Add the butter, and bring to a boil over medium-high heat, stirring constantly. Reduce heat to medium, and cook for 20 minutes, stirring constantly. After 20 minutes, remove from heat, and beat in vanilla extract. Continue to stir until the mixture is no longer glossy. Pour into prepared pan, and let cool until hard, about 6 hours.