HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt peanut butter and honey together in a saucepan over medium heat. Dissolve brown sugar into the peanut butter mixture; bring to a simmer for 2 minutes. Mix granola, oats, rice cereal, chocolate chips, and fruit together in a large bowl; pour peanut butter mixture over the granola mixture and fold to coat. Grease a cake pan. Pour the granola mixture into the prepared pan and press into a flat layer. Cool at room temperature until set, about 15 minutes before cutting into bars.
Grease a microwave-safe bowl or ramekins with nonstick cooking spray. Combine cake mix, water, eggs, and oil in a large bowl and beat with an electric blender on low speed until moistened, about 30 seconds. Increase to medium speed and beat for 2 minutes. Stir walnuts and chocolate chips into the batter. Pour half of the batter into the prepared microwave safe bowl or ramekins. Spoon chocolate frosting over the batter and spread evenly over the top. Pour the rest of the batter on top. Microwave until a toothpick inserted in the middle of the cake comes out clean, 7 minutes for a bowl or 3 to 4 minutes for smaller ramekins. Remove from microwave and let rest, about 5 minutes. Dust with confectioners' sugar.
Mix pineapple juice, bananas, orange juice concentrate, and lemonade concentrate in a large bowl. Bring water to a boil in a saucepan. Dissolve sugar in the water and bring again to a boil; pour over the juice mixture and stir. Cover bowl with plastic wrap and freeze until mixture is mushy, at least 4 hours. Mix equal parts slush and lemon-lime soda in cocktail glasses to serve.
Preheat oven to 350 degrees F (175 degrees C). In a large mixing bowl, cream shortening, sugar, and egg. Stir in syrup and melted chocolate. Sift flour, salt, baking soda, and ground cinnamon; add to creamed mixture. Chill 1 hour. Roll dough 1/8 inch thick on a well-floured pastry cloth. Cut into shapes. Bake on an ungreased cookie sheet for 10 to 12 minutes.
Preheat the oven to 150 degrees F (65 degrees C). Cover a baking sheet with a layer of plastic wrap or parchment paper. In the container of a blender, combine the sugar, lemon juice, apple and pear. Cover and puree until smooth. Spread evenly on the prepared pan. Place the pan on the top rack of the oven. Bake for 5 to 6 hours, leaving the door to the oven partway open. Fruit is dry when the surface is no longer tacky and you can tear it like leather. Roll up on the plastic wrap and store in an airtight jar.
Place shrimp shells into a saucepan with bay leaf and 1 pinch of smoked paprika over medium-low heat; cook and stir shells until they turn pink, about 5 minutes. Pour in water, bring to a simmer, reduce heat to low, and simmer shrimp stock for 20 to 25 minutes. Mix lemon juice, ketchup, brown sugar, ground chipotle pepper, 1/2 teaspoon smoked paprika, garlic, 1 pinch of salt, and cayenne pepper in a bowl. Strain shrimp stock into a bowl; discard shells and bay leaf. Whisk shrimp stock into ketchup mixture and set aside. Heat vegetable oil in a large skillet over high heat until small wisps of smoke rise from the skillet. Cook shrimp in the hot oil until bottom sides of shrimp are seared and browned, about 3 minutes. Stir in shrimp stock mixture and cook until shrimp are opaque, about 3 minutes. Transfer shrimp to a bowl using a slotted spoon, leaving sauce in skillet. Bring sauce to a boil and cook until sauce has reduced and thickened, 3 to 4 minutes. Stir in cold butter, turn off heat, and let residual heat of pan melt butter. Stir until butter has incorporated into sauce and sauce is slightly thickened. Stir shrimp into sauce and toss with chives. Serve shrimp with sauce.
Heat oil in medium, heavy-bottomed pot over medium-high heat. Add onions, peppers and garlic; cook until vegetables are soft, stirring occasionally, about 8 minutes. Season meat with Adobo. Add meat to the pot, breaking into small pieces with a wooden spoon. Cook until browned, stirring occasionally, about 8 minutes. Stir in chili powder, cilantro and cumin, cook until fragrant, about 1 minute more. Add 1 cup water, chopped tomatoes (with liquid), beef bouillon and Sazon to pot. Bring tomato mixture to a boil. Lower heat to medium-low and simmer, uncovered, until mixture thickens and flavors come together, stirring occasionally, about 1 hour. Stir in beans. Cook until heated through, about 15 minutes more. Divide chili among serving bowls. Garnish with cheese, sour cream and onions, if desired.
Preheat oven to 450 degrees F (230 degrees C). Combine sweet potatoes, thyme, olive oil, garlic, salt, and red pepper flakes in a bowl until evenly coated. Arrange coated sweet potato slices in a single layer on a rimmed baking sheet or 9x13-inch baking dish. Place baking sheet on the top rack of preheated oven; roast until sweet potatoes are tender and slightly browned, about 40 minutes.
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Preheat the oven to 200 degrees F (95 degrees C). Whisk flour, beer, black pepper, and salt together in a bowl to make batter. Submerge cauliflower pieces in batter to coat. Working in batches of 10, drag 1 piece at a time gently against the rim of the bowl to remove excess batter and transfer to the hot oil. Fry cauliflower, stirring gently to keep pieces separate, until golden, 2 to 4 minutes. Use a slotted spoon to transfer fried cauliflower to a baking sheet lined with paper towels. Keep warm in the oven. Return oil to 375 degrees F (190 degrees C) between batches and continue frying cauliflower.
Broil poblanos to blacken skin. Cool, remove skin and seeds, cut into 1/2 dice and set aside. Melt butter over medium heat in a large stock pot. Add onion and saute until starting to soften, about 5 minutes. Add broth and bring to a boil. Crush scalloped potatoes into small pieces and add along with the cheese packet. Cook 30 minutes, or until potatoes are tender. Add milk and bring back to a simmer. Stir in mashed potatoes and diced poblano and simmer 5 to 10 more minutes. Top with assorted toppings and serve.
Combine cream cheese, eggs, 1 cup sugar, and 1 teaspoon vanilla in the bowl of an electric mixer. Mix on low speed until smooth. Pour filling into graham cracker crust. Bake at 350 degrees F (175 degrees C) for 35 minutes. Remove pie from oven. Raise oven temperature to 450 degrees F (230 degrees C). In a small bowl, blend sour cream, 2 tablespoons sugar, and 1/4 teaspoon vanilla together. Gently spread mixture over pie. Bake for five minutes before serving.
Shape ground beef into 4 flat patties that will fit the hamburger buns. Place them on a tray lined with waxed paper; transfer to the freezer. Mix mayonnaise, mustard, pickle relish, white wine vinegar, onion powder, garlic powder, and paprika in a bowl to make sauce. Refrigerate for 10 minutes. Preheat a large skillet over medium heat. Toast buns in batches until lightly golden, 1 to 2 minutes. Layer some of the sauce, 1 tablespoon minced onion, 2 tablespoons lettuce, and pickles on 2 bottom buns. Layer some of the sauce and remaining 1 tablespoon minced onion, 2 tablespoons lettuce, and American cheese on the other bottom buns. Season patties with salt and pepper. Cook in the hot skillet 2 at a time until browned, 3 to 4 minutes per side. Place 1 patty over each bottom bun; stack and cover with top buns.
Preheat an oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper. In a bowl, mix the flour, baking soda, and salt. In a separate large bowl, mix the butter, 1 cup confectioners' sugar, and vanilla until the mixture is smooth and creamy. Stir in the flour mixture; gently stir in the oatmeal and pecans and lightly mix until combined. With a spoon, drop about 1 scant tablespoon of dough per cookie onto the prepared baking sheet. Bake in the preheated oven until lightly browned, about 20 minutes. Let cool completely before sprinkling cookies with confectioners' sugar.
Melt butter in a saucepan over low heat. Whisk in flour to form a thick, foamy mixture. Continue cooking, whisking constantly, until flour has turned golden blonde in color, 5 to 6 minutes. Remove from heat; let roux cool until warm, at least 10 minutes. Return the saucepan to medium heat. Whisk beef stock into the roux. Bring to a simmer. Stir in parsley; add salt to taste. Stir in merlot 1 tablespoon at a time. Grind in black pepper to taste. Simmer until thickened, 15 to 20 minutes.
Combine chicken, olive oil, garlic, red pepper flakes, salt, and black pepper in a large bowl; toss to coat. Heat a large pot or Dutch oven over medium-high heat. Add chicken mixture and cook, stirring frequently, until chicken is no longer pink in the center, about 5 minutes. Add yellow bell pepper and onion; cook until onion begins to soften, about 5 minutes. Mix in olives and capers until combined. Stir in mozzarella cheese until melted. Remove from heat and stir in feta cheese. Spread each hoagie roll with 1 tablespoon artichoke aioli. Evenly distribute the chicken mixture among the 4 sandwiches. Sprinkle each sandwich with 1 tablespoon basil.
Preheat oven to 350 degrees F (175 degrees C). Place zucchini in a saucepan with enough water to cover, and boil until tender. Drain, and let stand in cold water for about 5 minutes, then drain. In a bowl, mix together eggs, sugar, flour, salt, margarine, evaporated milk, and vanilla. Add cooked zucchini. In a blender or food processor, blend until smooth and creamy (pudding like). Pour into unbaked pie shell, and sprinkle with nutmeg. Bake at 350 degrees F (175 degrees C) until knife comes out clean.
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 6 to 8 minutes or until al dente; drain. Meanwhile, heat oil over medium-high heat in a large frying pan. Cook and stir mushrooms in oil until tender. Remove mushrooms from pan, and set aside. Combine shrimp, champagne, and salt in the frying pan, and cook over high heat. When liquid just begins to boil, remove shrimp from pan. Add shallots and tomatoes to champagne; boil until liquid is reduced to 1/2 cup, about 8 minutes. Stir in 3/4 cup cream; boil until slightly thick, about 1 to 2 minutes. Add shrimp and mushrooms to sauce, and heat through. Adjust seasonings to taste. Toss hot, cooked pasta with remaining 1/4 cup cream and parsley. To serve, spoon shrimp with sauce over pasta, and top with Parmesan cheese.
Preheat oven to 375 degrees F (190 degrees C). Mix apples and cranberries in an 8-inch square baking dish. Mix oats, brown sugar, and cinnamon in a bowl; stir in applesauce and soy milk until clumps form. Spoon oat mixture over apple mixture, pressing down slightly. Bake in the preheated oven until lightly browned and bubbling, about 45 minutes.
Place the asparagus into a steamer insert and set into a pot over one inch of water; bring the water to a boil. Place a cover on the pot and steam the asparagus for 5 minutes. Transfer the asparagus to the bowl of a food processor and puree until smooth. Combine the asparagus puree with the yogurt, lime juice, cilantro, green onions, jalapeno pepper, garlic, tomato, Worcestershire sauce, and hot pepper sauce in a large bowl; gently stir to combine. Season with salt and pepper. Chill in refrigerator until completely cooled.
Preheat the oven to 350 degrees F (175 degrees C). In a large bowl, mix together the butter, vanilla and confectioners' sugar until smooth. Mix in salt, then stir in flour by hand until dough is stiff. Add the walnuts and cherries, and mix into the dough, kneading like bread on a clean floured surface. Roll dough into ping pong sized balls, and place onto ungreased cookie sheets. Press down balls with a fork to make a criss cross pattern on top. Bake for 15 to 17 minutes in the preheated oven. Let stand on the baking sheet for a few minutes before removing to wire racks to cool completely.
Combine water, cinnamon, prunes, and sugar substitute in a saucepan over medium heat; bring to a boil; stir in the oat bran and boil for 2 minutes.
Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 8-inch round cake pans. Beat 1/2 cup melted and cooled butter and eggs together in a bowl with an electric mixer. Add yellow cake mix, water, and pudding mix; beat on medium speed until batter is smooth and thick, about 1 minute. Divide batter between prepared cake pans. Bake cakes in the preheated oven until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Cool cakes for 5 minutes in the pans before transferring to wire racks to cool completely. Beat 1/2 cup softened butter and vanilla extract together in a bowl with an electric mixer. Add marshmallow creme and beat until smooth. Gradually beat in confectioners' sugar until just combined. Pour whipping cream into marshmallow creme mixture, increase speed to high, and beat until frosting is smooth and fluffy, about 1 minute. Place one cooled cake round on a plate. Spread about 1/3 of the frosting over the top of the cake. Place second cake on top of frosting layer. Spread frosting on top and sides of cakes.
Soak raisins in a bowl of hot water until soft, 5 to 10 minutes. Drain. Heat olive oil in a large saucepan over medium heat. Cook and stir onion and garlic in the hot oil until fragrant, about 5 minutes. Stir in raisins, rice, and salt; cook and stir until rice is coated with oil, about 3 minutes. Pour boiling water and Champagne into the saucepan. Cover and cook until liquid is absorbed and rice is tender, about 20 minutes. Place dried apricots in a small saucepan and cover with water. Bring to a boil; simmer until soft, about 5 minutes. Drain and cool slightly, about 5 minutes. Cut into strips. Place grated carrot in a small bowl and cover with boiling water. Season with salt. Let soak until softened, about 5 minutes. Drain. Melt butter in a saucepan over medium heat. Stir in apricot strips and sun-dried tomatoes; cook for 2 minutes. Fold apricot strips and sun-dried tomatoes into the cooked rice. Pile rice onto a serving platter; garnish with grated carrot.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place serrano peppers with cut sides down onto the prepared baking sheet. Cook under the preheated broiler until the skin of the peppers has charred, 5 to 8 minutes. Immediately put peppers in a heatproof bowl, cover tightly with plastic wrap, and let sit until cool enough to handle, 5 to 10 minutes. Scrape the skins off with your fingers, core and seed chile peppers. Dice peppers. Cut rib-eye steak into thin slices. Chop slices finely. Transfer to a bowl. Add serrano peppers, egg, panko, sriracha sauce, ginger, salt, pepper, and lime zest. Wet your hands and form mixture into ping pong-sized balls. Coat a saute pan with olive oil and heat over medium-high heat. Add meatballs and sear both sides evenly, about 4 minutes. Pour in beer and soy sauce. Stir in peanut butter and reduce heat; simmer sauce until thickened, 5 to 10 minutes. Garnish with cilantro.
Preheat oven to 350 degrees F (175 degrees C). Place potatoes, garlic, and salt into a large pot, fill with enough water to cover, and bring to a boil. Reduce heat to medium, and simmer the potatoes until tender but not mushy, 8 to 10 minutes. With a slotted spoon, transfer about half the potatoes to a 9x13-inch baking dish. Pour half of the cream over the potatoes, season with black pepper and nutmeg, and sprinkle half of the Gruyere cheese onto the mixture. Top with the remaining potatoes; sprinkle again with black pepper and nutmeg. Pour on the remaining cream, and sprinkle with remaining Gruyere cheese. Bake in the preheated oven until the cheese topping is crisp and brown on top, about 1 hour.
Place tomatillos in a nonreactive saucepan with enough water to cover. Bring to a boil. Simmer until tomatillos soften and begin to burst, about 10 minutes. Drain tomatillos and place in a food processor or blender with onion, garlic, jalapeno peppers, cilantro, salt and pepper. Blend to desired consistency.
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain water from pot and mash potatoes with a potato masher or potato ricer. Heat buttermilk and butter together in a saucepan over medium-low heat until butter is melted and mixture is smooth, about 2 minutes. Stir buttermilk mixture and chives into potatoes until smooth; season with salt.
Pour milk into a large microwave-safe container; heat in microwave until warmed, 1 to 2 minutes. Stir sweetener and cocoa powder into the warmed milk to dissolve completely. Froth the milk according to your espresso machine's directions. Stir espresso into the frothed milk mixture.
Place potatoes into a pot with enough water to cover. Bring to a boil, and cook until tender. Drain, and set aside. While the potatoes are boiling, heat 1/4 cup butter in a large skillet over medium heat. Stir in onions, and cook until soft and translucent. In a large bowl, mash the potatoes until smooth. Mix in onion and butter mixture, crumbled bouillon, and salt and pepper to taste. Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet. Layer 3 sheets of phyllo dough one on top of the other, and cut this triple-layered sheet in half. Drop one spoonful of potato mixture into each phyllo piece. Roll dough around mixture, tucking ends under. Repeat this step with remaining sheets of phyllo dough to make 12 knishes. Brush with remaining 1/4 cup butter, and place on baking sheet. Bake in a preheated oven 30 to 40 minutes, or until golden brown.
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan. In a large bowl, combine the eggs, sugar, oil, flour, salt, cinnamon, baking soda, peaches and pecans. Mix thoroughly by hand. Pour into prepared 9x13 inch pan and bake at 375 degrees F (190 degrees C) for 50 minutes or until done.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift flour, baking powder, baking soda, and salt together in a bowl. Set aside. In a large bowl, cream together sugar and butter until light and fluffy. Beat in eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Sir in blueberries. Pour batter into prepared pan. In a small bowl, combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Sprinkle over top of batter. Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x13-inch baking dish. In a large bowl, toss together the apples, pomegranate seeds, brown sugar, cinnamon, and nutmeg. Spread evenly into the prepared pan. In the same bowl, stir together the oats, flour and sugar. Rub in the butter between your fingers until the mixture resembles coarse crumbs. Sprinkle over the top of the fruit. Bake for 45 minutes in the preheated oven, or until the apples are soft. Let stand 10 minutes before serving. Serve warm or at room temperature.
Heat vegetable oil in a large stockpot over medium-high heat. Add turkey bones to hot oil; cook, turning occasionally, until browned, about 10 minutes. Transfer bones to a bowl. Cook and stir quartered onion, coarsely chopped celery, and coarsely chopped carrot in the hot oil in the same stockpot until fragrant, about 2 minutes. Return turkey bones to stockpot and add 16 cups water and thyme sprigs. Bring to a boil, skim off foam, reduce heat to medium-low, and simmer until liquid reduces to 10 cups, about 2 hours. Strain stock into a large bowl and let stand for 15 minutes. Spoon fat off top of stock. Bring 2 1/2 cup water and barley to a boil in a saucepan. Cover saucepan, reduce heat to low, and simmer until the barley is tender, 30 to 40 minutes. Heat olive oil in a large stockpot over medium-high heat; cook and stir diced onion, sliced carrots, sliced celery, and garlic until slightly softened, about 5 minutes. Add turkey stock to onion mixture and bring to a boil. Mix turkey meat, barley, parsley, thyme leaves, salt, black pepper, and cayenne pepper into soup; reduce heat to medium-low and simmer for 20 minutes. Stir lemon juice into soup.
Whisk lemon juice, lime juice, fish sauce, rice vinegar, sugar, cayenne, and lemon zest together in a bowl until dressing is smooth. Spread ground turkey in a thin layer in a arge skillet; add garlic. Pour enough water into the skillet to cover the turkey; bring to a boil. Cook and stir turkey mixture, breaking the meat apart with a fork, until turkey is browned and crumbly, 7 to 10 minutes. Drain liquid and transfer turkey to a large glass bowl. Mix red onion, carrot, chestnuts, Thai chile peppers, green onions, mint, basil, and cilantro into turkey until well combined. Refrigerate mixture until chilled, about 30 minutes. Sprinkle rice powder and Thai chile flakes over turkey mixture and mix well.
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a large bowl, combine the yeast mixture with the flour, wheat germ, oats, brown sugar, egg, butter and salt; stir well to combine. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Deflate the dough, turn it out onto a lightly floured surface and knead in the cranberries and pine nuts. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 30 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C). Bake in preheated oven for 45 to 55 minutes, or until loaf sounds hollow when tapped on the bottom.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets. Mix sugar, shortening, egg, honey, and lemon extract. Stir in remaining ingredients and mix well. Roll dough 1/4 inch thick. Use cookie cutters to cut into desired shapes. Place 1 inch apart on lightly greased cookie sheet. Bake 7 to 8 minutes or until no indentation remains when touched. Cool and decorate.
Slice chicken into thin strips. In a small bowl mix together the dressing, lime juice and honey. Place chicken strips in a 9x13 inch baking dish and pour mixture over chicken, covering all. Cover dish and refrigerate to marinate for 1 hour. Remove chicken from marinade, discarding any remaining marinade. Heat oil in a large skillet over medium heat and saute chicken strips until lightly browned and cooked through (juices run clear), 12 to 15 minutes.
Cook onion in a heavy-bottomed pan over medium heat until onion starts to sweat, about 5 minutes. Reduce heat to low and let soften and brown while you prepare the other ingredients. Place ground turkey in a large bowl. Add oats, ricotta cheese, eggs, bread crumbs, banana peppers, Parmesan cheese, salsa, sriracha sauce, salt, and pepper. Stir until evenly combined. Add cooked onion last. Let meatball mixture sit to let the flavors marry and texture thicken, about 10 minutes. Preheat the oven to 350 degrees F (175 degrees C). Line a jellyroll pan with aluminum foil; brush a layer of olive oil on top. Roll ground turkey mixture into balls and arrange on the jellyroll pan. Bake in the preheated oven until lightly browned, 20 to 25 minutes. Heat sauce in a large saucepan over medium heat. Add meatballs; stir until covered in sauce. Simmer until flavors intensify, at least 15 minutes.