HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Toast the almonds in a shallow pan for 12 to 15 minutes, shaking the pan a few times, until almonds are lightly colored. Set aside to cool. Preheat oven to 375 degrees F (190 degrees C). Line 2 or 3 cookie sheets with aluminum foil, shiny side up. In a large bowl, stir together the flour, baking soda, baking powder, salt and sugar. Place 1/2 cup of these dry ingredients into the bowl of a food processor. Add about a half cup of the toasted almonds and process for about 30 seconds. Return the mixture to the bowl of dry ingredients and stir in the remaining almonds and chocolate chips. In a large measuring cup, beat the eggs, vanilla and whiskey with a fork to blend. Stir into the dry ingredients until moistened. Wet your hands and divide the dough into four portions. Keeping hands wet, form each quarter into strips about 9 inches long, 2 inches wide and 1/2 inch high. Round the ends. Place two strips crosswise on each of the cookie sheets. Bake for 25 minutes in the preheated oven. If baking more that one sheet at a time, reverse the sheets top to bottom halfway through cooking time. Using a metal spatula remove the slabs from cookie sheets and let cool for 20 minutes on cutting board. Reduce oven temperature to 275 degrees F. With a serrated knife, carefully cut at an angle into slices about 1/2 inch wide. Place the slices, cut side down, onto cookie sheets. Bake 25 to 30 minutes in the preheated oven, until the biscotti is crispy and lightly toasted. Turn oven off and open the oven door, allowing the biscotti to cool in the oven. When cool, store in an airtight container.
Bring Herman Starter to room temperature. Stir together flour, baking soda, baking powder and salt. Stir flour mixture and oil into Herman Starter. It will form a soft dough. On a lightly floured surface knead dough until smooth. Pinch off small pieces of dough and shape into balls OR roll dough out and cut with a biscuit cutter. Place biscuits onto a greased baking sheet, cover and let rise in a warm place for 1 hour. Preheat oven to 350 degrees F (175 degrees C). Bake in biscuits in the preheat oven for about 30 minutes or until golden. Serve warm.
Heat the olive oil and butter in a large pot over medium heat, and saute the leeks, cauliflower, and garlic for about 10 minutes. Stir in the vegetable broth, and bring the mixture to a boil. Reduce heat, cover, and simmer 45 minutes. Remove the soup from heat. Blend the soup with an immersion blender or hand mixer. Season with salt and pepper. Mix in the heavy cream, and continue blending until smooth.
In a large skillet over medium/high heat, brown the ground beef until no longer pink, breaking up into 3/4 inch pieces. Remove beef with a slotted spoon to a bowl. Pour off the drippings. Return the skillet to the heat and add the beef broth, tomatoes, and pasta. Stir to coat all of the pasta. Bring to a boil and reduce heat to medium. Cook, uncovered, for 15 minutes stirring frequently. Add zucchini and continue cooking for an additional 5 minutes or until pasta is tender. Return beef to the skillet and stir in 1/2 cup of the cheese; heat through. Sprinkle the remaining cheese over each serving.
Stir cranberries, apples, water, sugar, and lemonade concentrate together in a saucepan. Bring to a boil, stirring occasionally, and reduce heat to medium low. Stir ginger and salt into cranberry mixture and simmer until cranberries burst and apples are tender, 20 minutes. Chill in the refrigerator.
Combine quinoa, oats, flaked coconut, cacao nibs, and molasses in a pot; cover with water. Bring to a boil and cover. Reduce heat and simmer until quinoa and oats are soft, 10 to 15 minutes. Add more water, 1 tablespoon at a time, if oatmeal becomes too dry.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch pie pan with butter. Combine pumpkin puree, heavy cream, eggs, sugar substitutes, and pumpkin pie spice in a large bowl; blend with an electric mixer until smooth. Pour into the prepared pan. Bake in the preheated oven until the center is slightly higher than the edges, 50 to 60 minutes.
Heat the oil in a large pot over medium heat. Cook and stir the onion and bell pepper in the hot oil until slightly softened, 2 to 3 minutes. Add the leek, carrots, potatoes, pumpkin, zucchinis, and Jerusalem artichoke to the pot; cover the skillet and cook another 10 minutes. Stir the water, saffron, and lentils into the vegetable mixture; bring to a boil. Reduce heat to medium low, return cover to the pot, and allow the mixture to simmer until the vegetables are tender, about 30 minutes. Add the chickpeas, broad beans, and peas to the stew. Season with the salt and pepper. Cover again and continue cooking until the lentils are mushy, about 15 minutes.
Marinate the venison meat over night in the Italian dressing. Flip over at least one time during the marinade. Cook meat on the grill over medium-high heat. Cook for 20 to 30 minutes or until done to your taste.
In a small saucepan, bring 2 cups water to a boil. Stir in 1 teaspoon sugar until it dissolves. Toss in the pearl tapioca. Cook for about 20 minutes. Rinse, drain, and refrigerate until chilled. Pour tea, milk, and 4 teaspoons sugar into a cocktail shaker. Stir until the sugar has dissolved and the milk is well mixed in. Add the ice cubes, and shake so the whole drink can get cold. Pour into a glass, and add tapioca.
In a small bowl, stir together the dried onion, thyme, allspice, ground black pepper, cinnamon, cayenne pepper, and salt. Coat meat lightly with oil, then rub seasoning onto meat.
Whisk apple cider vinegar, triple sec, and salt together in a salad bowl, stirring to dissolve salt. Toss green cabbage, purple cabbage, fennel, and onion in the dressing until coated. Chill for at least 30 minutes. Sprinkle slaw with pine nuts to serve.
Place the apples and onion into the bottom of a slow cooker, and sprinkle with 1/4 teaspoon cinnamon. Rub the pork roast with salt and pepper, and place it on the layer of apples and onions in the slow cooker. Pour the applesauce over the roast, and dust the top with 1/4 teaspoon cinnamon. Cook on High setting for 8 hours. Serve the roast topped with the sauce, apples, and onions.
Season both sides of chicken breasts with salt, black pepper, garlic powder, and paprika. Cut the chicken into smaller pieces. Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Add olive oil. Brown chicken in the hot oil for about 3 minutes per side; you may need to do this in batches. While chicken is cooking, combine broth, Italian seasoning, and zest of 1/2 the lemon in a measuring cup and set aside. Transfer cooked chicken from the pot to a plate. Add butter, onion, and garlic and simmer for 1 minute. Deglaze the pot by squeezing in lemon juice and scraping the bottom of the pot using a wooden spoon. Turn off the pot. Add the broth mixture and return chicken breasts to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions for 2 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Combine water and cornstarch in a small bowl and stir to dissolve. Transfer chicken from the pot to a plate. Switch to Saute function. Stir cream into the juices in the pot. Slowly stir in enough of the cornstarch mixture to thicken the sauce. Return chicken to the pot and stir to coat with sauce.
Grease an 8x8-inch pan. Bring brown sugar, evaporated milk, and butter to a boil in a large saucepan; boil mixture for exactly 10 minutes. Remove from heat and add confectioners' sugar. Beat fudge with an electric mixer on medium speed for exactly 5 minutes. Stir in walnuts. Spread fudge into the prepared pan and let cool before cutting into squares.
Steep tea bags in boiling water for 2 minutes. Remove and discard tea bags. Set tea concentrate aside to cool. Fill a tall glass with ice cubes. Pour club soda, juice cocktail, and 3 ounces of the tea concentrate over the ice cubes; stir.
In a large bowl, stir together the flour, baking soda, baking powder, salt and sugar. Make a well in the center, and pour in the eggs and 1 cup of milk. Stir to blend, and add enough additional milk to make a moist battery dough, not like pancake batter. Use a sturdy wooden spoon to beat the dough at least 200 strokes, rolling it over and over in the bowl until smooth and an occasional bubble appears on the surface. Add the dry white bread cubes, and stir into the dough until they disappear. Bring a large pot of water to a boil. Place the dough onto a cheesecloth or white cotton cloth, and form into a loaf shape. Wrap the cloth around the loaf, and tie the ends. Place the loaf into the boiling water, and cook for 45 minutes, turning the loaf over about half way through. Remove from the water, unwrap, and cover with a tea towel. Let stand for 10 minutes. Fry bacon in a small skillet over medium-high heat until evenly browned. Set aside. Place the drained sauerkraut into a saucepan, and add enough water to cover the surface. Bring to a simmer over medium heat. Add bacon, and season with salt, pepper and caraway seeds. Stir together the cornstarch and water; mix into the sauerkraut, and simmer for a few minutes before removing from the heat. Slice the dumpling loaf. Drizzle dumpling slices with some of the roast drippings from the pan. Serve with sauerkraut.
Preheat oven to 350 degrees F (175 degrees C). Place squash cut side-down on a shallow baking dish with about 1/2 inch water at the bottom. Bake in the preheated oven until fork-tender, 20 to 30 minutes. Heat 2 tablespoons oil in a 12-inch skillet over medium heat. Add onion and celery; cook and stir until onions are translucent, about 5 minutes. Add turkey, bacon, garlic, turmeric, cumin, safflower, and sea salt; cook and stir until turkey is no longer pink, about 6 minutes. Add chard and just enough broth to create steam. Cook until chard is wilted and liquid has evaporated, about 4 minutes. Drain any remaining liquid from under the squash. Flip squash cut side-up. Spread goat cheese equally over each squash half; fill cavities with the turkey mixture. Toss bread crumbs and butter together lightly in a bowl; spread evenly over the squash halves. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Return squash to the oven and bake under the broiler, watching closely, until bread crumbs are golden brown, 3 to 5 minutes.
Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with parchment paper. Toss strawberries with 1/2 cup sugar in a large bowl until thoroughly combined. Spread on the lined baking sheet. Bake in the preheated oven until tender, golden brown, and fragrant, about 10 minutes. Cool to room temperature, about 15 minutes. Transfer strawberries to a blender; puree until smooth. Press puree through a fine-mesh strainer using a spoon; discard seeds and pulp. Combine remaining 1/4 cup sugar and xanthan gum in a small bowl. Pour water into a small saucepan. Add sugar mixture and whisk vigorously until very smooth. Stir in corn syrup. Cook over medium heat, stirring often, until sugar dissolves fully, about 3 minutes. Remove from heat and whisk in strained strawberry puree and coconut cream. Transfer mixture to an airtight container and refrigerate until cold, at least 4 hours and up to 24 hours. Pour chilled mixture into an ice cream maker and churn according to manufacturer's instructions until it reaches soft serve consistency, 15 to 25 minutes. Scoop soft serve into a piping bag using a spatula; pipe into ice cream cones.
Melt butter in a large skillet over medium heat. Add the strawberry halves, sucrolose sweetener, and balsamic vinegar. Cook until the strawberries are heated through and darkened to a ruby red. Place scoops of ice cream into dessert bowls or stemmed glasses. Spoon strawberries over the ice cream and serve.
Mix bread flour, spelt flour, brown sugar, sesame seeds, quinoa, sunflower seeds, millet, oats, and flax seeds together in a bowl. Combine milk and oil in the bread pan of a bread machine; add flour mixture. Make a well in the center of the flour mixture; pour in yeast. Knead dough according to manufacturer's instructions. Turn out dough on a floured work surface. Punch down and separate into 16 pieces. Flatten into 5-inch diameter flatbreads. Place flatbreads on 2 baking sheets; cover with plastic wrap. Let sit in a warm place until risen, about 1 hour. Remove plastic wrap. Preheat oven to 350 degrees F (175 degrees C). Bake in the preheated oven until golden brown, about 15 minutes. Cool slightly; slice in half.
Remove roast from refrigerator 1 hour before cooking to allow it to come to room temperature. Preheat oven to 325 degrees F (165 degrees C). Rub salt and black pepper over the surface of the roast. Heat 2 tablespoons oil in a Dutch oven over medium heat. Add onions and fennel; cook and stir for 5 minutes. Add garlic; cook 1 minute more. Remove onion mixture from Dutch oven. Pour remaining 2 tablespoons oil into the Dutch oven over medium heat. Add roast; brown on all sides, about 10 minutes. Remove roast and return onion mixture to Dutch oven. Place roast on top and cover the Dutch oven. Bake in the preheated oven until fork tender, 2 to 3 hours. Remove roast from Dutch oven. Puree half the onion-fennel mixture in a food processor. Melt butter in a skillet over medium heat; add flour and black pepper. Cook and stir until browned, 2 to 3 minutes. Whisk 1/2 cup beef stock and the onion-fennel puree into flour; add remaining 1/2 cup stock. Simmer until thickened, 3 to 5 minutes. Mince reserved fennel fronds and add to gravy; season to taste with additional salt and pepper. Place roast on a platter; top with remaining onion-fennel mixture and half the gravy. Serve with remaining gravy on the side.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans. In a large bowl, stir together the flour, baking soda, salt and brown sugar. Stir in the eggs, buttermilk and melted butter all at once. Mix just enough to moisten. Pour batter into prepared pans. Bake in preheated oven for 60 minutes, or until golden brown and a tooth pick inserted into center of a loaf comes out clean.
For Kringle, preheat oven to 350 degrees F. Place all pecans on a sheet pan and toast for 8 minutes. Cool, chop and set aside. Increase oven temperature to 400 degrees F. Line a baking pan with parchment paper. Unfold puff pastry in center of prepared pan. Evenly spread 1/2 of Marzetti Old Fashioned Caramel Dip onto center section of dough. Sprinkle with 1/3 cup pecans. Fold one-third section of dough over to cover caramel and pecans. Spread that dough layer with remaining Marzetti Old Fashioned Caramel Dip and 1/3 cup pecans. Fold remaining section of dough over all, trying to completely cover caramel and pecans. Bake 15 to 20 minutes or until pastry is golden brown. For icing: Whisk together all ingredients, adding additional cream if necessary. Cool Kringle slightly and drizzle icing over top. Sprinkle with remaining pecans. Cool completely. Slice and serve.
Preheat oven to 375 degrees F (190 degrees C). Heat olive oil and 2 tablespoons butter in a large oven-safe skillet over medium heat. Add onions, celery, and leek. Cook and stir until softened, about 10 minutes. Stir in lemon zest, thyme, garlic, and red pepper flakes. Cook until flavors combine, about 5 minutes. Mix in parsley. Remove from heat; transfer vegetable mixture to a bowl. Butterfly the chicken by removing the backbone, and pressing down on the breastbone to crack chicken open using a knife or kitchen shears. Open the 2 sides and spread them out like an open book. Rub the remaining 2 tablespoons butter all over the chicken. Season with salt and pepper. Lay bread onto the bottom of the same skillet; spread vegetable mixture over bread to make stuffing. Arrange chicken into a layer on top, skin side-up. Pour lemon juice over chicken. Bake, uncovered, in the preheated oven until no longer pink at the bone and the juices run clear, 1 hour to 1 hour 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing into quarters. Spoon stuffing onto each serving patter and top with chicken.
Preheat oven to 350 degrees F (175 degrees C). Cover baking sheet with parchment paper. Blend almond four, egg, coconut oil, and flax seeds together in a blender. Transfer mixture to prepared baking sheet and roll or press out to desired thickness and shape. Bake in the preheated oven until golden brown, about 20 minutes.
Combine acai pulp, 2/3 of the banana, and 2 tablespoons of soy milk in a blender; blend until smooth, but still thick. Add more soy milk as needed; smoothie should have the consistency of frozen yogurt. Slice the remaining banana. Pour thick smoothie into a bowl and top with granola and sliced bananas.
Heat oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add onions and bell pepper and cook until softened, about 8 minutes. Stir in garlic, chili powder and cumin and cook until fragrant, about 30 seconds. Add beef and salt and cook about 8 minutes until beef is no longer pink, breaking the meat into small pieces with a wooden spoon. Stir in beans, broth and tomatoes. Simmer over medium heat, stirring occasionally, until the flavors meld, about 1 hour. Stir in vinegar. Serve with toppings, as desired.
Cut cucumber in half lengthwise and gently scrape out seeds with a spoon. Cut each half crosswise into 2-inch pieces. Cut each piece lengthwise into thin, uniform strips and transfer to a bowl. Toss cucumber with 1 teaspoon salt and let stand 15 minutes. Meanwhile, cut green onions and bell peppers into thin, uniform strips, about 2 inches long. Transfer cucumber to a fine-mesh sieve, rinse, and drain well. Whisk together vinegar, sesame oil, crushed red pepper, and remaining 1/4 teaspoon salt in a large bowl. Add cucumber, green onions, bell peppers, and cilantro, and toss well.
Preheat the oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners. Blend oats in a blender until flour-like in texture. Transfer to a bowl. Add whole wheat flour, brown sugar, baking powder, baking soda, and salt. Combine almond milk, egg whites, applesauce, and vanilla extract in a second bowl. Mix until well blended. Add mashed bananas and combine thoroughly. Stir banana mixture into flour mixture until just combined. Divide batter into the muffin cups. Bake in the preheated oven until tops spring back when lightly touched, 18 to 20 minutes.
Heat olive oil in a large skillet over medium heat. Cook and stir onions and garlic in the hot oil until translucent, about 5 minutes. Stir in eggplant, red chile pepper, cumin seeds, coriander seeds, saffron, and salt; cook until eggplant starts to soften, about 5 minutes. Stir chickpeas, green olives, basmati rice, and lemon slices into the skillet. Pour in vegetable broth. Bring to a boil. Reduce heat, cover, and simmer until rice is tender, about 20 minutes. Fold in cilantro using a fork.
Combine mozzarella cheese, Shamrock Farms Cottage Cheese, jalapenos, bacon, and garlic powder in a bowl and mix well. Place 1 1/2 to 2 tablespoons of the cheese mixture in the middle of an egg roll wrapper. Pull the bottom 1/4 up over the filling, fold in the sides, and roll up. Wet the inside seam in order to make it stick. Repeat with remaining cheese mixture and egg roll wrappers. Heat oil to 365 degrees F (185 degrees C) in a large pot. You want enough oil to cover at least 3/4 of an egg roll when one is dropped in. Once the oil is hot, add in egg rolls 2 or 3 at a time, turning constantly so they brown evenly. Fry until deep golden brown and pull them as soon as they start to change to a louder frying sound, meaning the oil has reached the cheese. Serve hot.
Place about half the rice and 2 cups water in a blender; pulse until rice is roughly ground. Pour about 3 cups more water in blender and add 2 cinnamon sticks; blend until cinnamon sticks are broken to pieces. Pour rice mixture into a large pitcher. Repeat the steps until all the rice, water, and cinnamon sticks are blended and poured into the pitcher. Cover and refrigerate pitcher for at least 4 hours to overnight. Strain rice mixture through a sieve into another pitcher or bowl and discard rice and cinnamon. Stir soy milk, sugar, and vanilla extract into the strained liquid; chill until ready to serve.
Preheat oven to 325 degrees F (170 degrees C). Grease a 9 X 13 inch baking pan; set aside. In a large mixing bowl, beat butter, 1 cup brown sugar, instant coffee powder, 1/4 teaspoon cinnamon and 1/4 teaspoon salt until light and fluffy. Stir in flour 1/2 cup at a time, blending well after each addition. Spread evenly in prepared pan. Bake 20 minutes. Cool in pan on rack 15 minutes. In a large bowl, beat eggs and vanilla with remaining 1 cup brown sugar, 1/4 teaspoon cinnamon and 1/4 teaspoon salt. Stir in coconut and macadamias. Spread evenly over cooled baked layer. Bake 40 to 50 minutes, or until golden brown and firm to the touch. Use a knife to loosen cookies around edges while warm. Cool completely in pan on rack. Cut into 48 (about 1 1/2 inch) squares, cutting 6 strips one way and 8 strips the other way. Store in an airtight container at room temperature 1 week; freeze for longer storage.
Stir sake and 1/4 cup white sugar together in a saucepan over medium heat; cook until sugar dissolves, about 5 minutes. Add soy sauce, 1/3 cup white sugar, orange marmalade, vinegar, garlic powder, sesame oil, ginger, cayenne pepper, and black pepper; stir to combine. Bring to a boil, reduce heat, and simmer until slightly reduced, 5 to 10 minutes. Whisk cold water and cornstarch together in a small bowl until cornstarch is dissolved. Slowly stir cornstarch mixture into teriyaki sauce, 1 to 2 tablespoons at a time, until sauce is thickened. Remove from heat and cool.
Combine cauliflower, green onions, and radishes in a large bowl. Whisk mayonnaise, sour cream, Parmesan cheese, and garlic powder in another bowl; fold mayonnaise mixture into vegetables. Refrigerate until chilled.
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and chop into bite-size pieces; set aside. While sausage is cooking, beat eggs and milk together. Pour eggs into griddle. Add cheese and cook until eggs are set. Stir in sausage and serve warm.
Preheat oven to 425 degrees F (220 degrees C). Wash halibut and pat dry. Cut into serving size pieces, and place in a 9x13 inch baking pan. Sprinkle with salt and pepper. Stir together the olive oil, parsley, onion, celery, bell pepper, tomatoes, capers, and garlic; pour over the halibut. Bake until halibut is slightly opaque in the center, about 20 minutes. Remove from oven; let stand for 10 minutes before serving.
Heat water to a low boil. Add sugar and hibiscus flowers; stir until the sugar has dissolved. Remove from heat and allow to cool. Strain; discard hibiscus flowers. Add grapefruit juice and mint and mix well. Refrigerate until cold, about 4 hours. Pour chilled mixture into an ice cream maker and churn according to manufacturer's instructions. Add pomegranate seeds 5 minutes before the granita reaches the soft-serve stage.
Preheat the oven to 350 degrees F (175 degrees C). Spray 2 muffin tin cups with cooking spray. Combine tuna, flour, egg white, and Cheddar cheese in a bowl. Fill prepared muffin cups equally with mixture. Bake in the preheated oven for 15 minutes. Cool in the tin for 5 minutes. Invert onto a wire rack to cool completely. Garnish cakes with shrimp.