HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish or line with parchment paper. Combine coconut flour, baking soda, baking powder, cinnamon, and salt in a bowl. Mash bananas in a separate bowl; whisk in eggs. Stir coconut sugar and vanilla extract into banana mixture; stir into coconut flour mixture using a wooden spoon, folding until batter is combined. Spoon batter into the baking dish; top with sunflower seeds and extra coconut sugar. Bake in the preheated oven until a toothpick inserted in the middle comes out clean, about 45 minutes. Cool bread in the refrigerator, about 20 minutes. Store in refrigerator.
Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain. Transfer to large serving bowl. Place green and red bell peppers, tomato, mushrooms, olives, and pepperoni in the bowl of pasta. Whisk mayonnaise, Italian dressing, garlic, oregano, salt, and pepper together in a bowl. Pour over pasta mixture and toss to coat evenly. Top with mozzarella cheese and grated Parmesan cheese. Refrigerate at least 1 hour to chill before serving.
Combine almonds, instant oatmeal, ketchup, corn, eggs, mushrooms, red bell pepper, red onion, green onions, olive oil, and horseradish in a bowl. Season with Worcestershire sauce, red pepper flakes, basil, salt, and pepper. Fold black beans into the almond mixture, being careful not to smash them. Scoop up 1/2 cup of the mixture; lightly flatten between the palms of your hands to form a patty. Repeat with remaining mixture. Coat a skillet lightly with cooking spray and heat over medium heat. Place patties in the hot skillet and cook until browned, about 7 minutes per side.
Combine potatoes and salt in a large pot filled with cold water. Bring to a boil. Cook until potatoes are tender, but not mushy, about 10 minutes depending on size. Drain and set aside until cool enough to handle. While potatoes are cooking, whisk 3 tablespoons olive oil and white wine vinegar together in a small bowl. Add garlic and set aside. Peel cooked and cooled potatoes and cut into 1-inch cubes. Combine potatoes, green onions, and parsley in a bowl and lightly toss. Season with salt and pepper. Drizzle with olive oil mixture and lightly toss, taking care not to break the potatoes. Top with remaining 1 tablespoon olive oil and red pepper flakes right before serving.
Steam or boil diced pears until very tender. Drain if necessary and mash or puree until you have your desired consistency. Let cool, then place in a sealed container in the fridge until ready to use. Prepare baby oatmeal cereal according to package directions, mixing until you have your desired consistency. Whisk egg. Whisk in 1/4 cup (60 mL) of pureed pears and 1 Tbsp (15 mL) prepared baby oatmeal until well combined. Heat a pan over medium heat. Add egg, oatmeal and pear mixture and cook, stirring often, until eggs are scrambled and completely cooked through. Remove from heat, let cool and chop into tiny pieces that your baby can manage.
In a large saucepan, mix together the sugar, cornstarch and 3 cups milk. If making chocolate, mix in cocoa powder. Bring to a boil and stir frequently until mixture thickens. Whisk together last cup of milk with egg yolks. As pudding thickens, add egg yolk mixture and stir frequently. Bring to a boil for 1 minute. Remove from heat, stir in butter and vanilla. Pour into baked pie shells or use as a pudding. Refrigerate until chilled.
Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet. Combine sugar and cinnamon together in a bowl. Roll pie dough onto a work surface and cut each circle into 16 wedges. Lightly spread butter onto each piece of dough stopping about 1/2 inch from the edge. Place 1/2 to 3/4 teaspoon miniature chocolate chips on the buttered portion of the dough pieces. Lightly moisten the point of each wedge with water and sprinkle with cinnamon-sugar. Roll each wedge from the outside toward the point, creating a croissant-shape; pinch edges closed. Beat egg white in a bowl, adding enough food coloring to reach desired color. Dip the top of each croissant-shaped dough in egg white mixture and place onto the prepared baking sheet. Sprinkle each with cinnamon-sugar and top with sprinkles. Place 2 miniature chocolate chips on 1 end of each for the "eyes". Bake in the preheated oven until golden brown, 15 to 20 minutes.
To make the deaa, mix together the jalapeno, garlic, and lemon juice. Cover and refrigerate until ready to serve. This spicy relish should be offered on the side of the casserole, so that your guests can add spice to their taste. Place the chicken in a Dutch oven and fill with enough water to cover; stir in the onion, 1 tablespoon of allspice, bay leaves, cardamom, rosemary, salt, and pepper. Bring to a boil over high heat, then reduce to medium-low and simmer for 1 hour. Preheat oven for broil. Remove the chicken pieces from the Dutch oven and place on a baking sheet; season each piece with salt and pepper and the remaining allspice. Reserve the chicken stock. Broil the chicken pieces on the top rack of the oven until the chicken starts to crisp and turns golden brown. Cut the pita bread into large chunks, and arrange the pieces in layer across the bottom of a casserole dish, then spread the rice over the pita. Pour 4 cups of the reserved stock over the pita and rice, allow to stand for 5 minutes to soak in the stock. If necessary, add more stock to make the dish moist. Place the chicken on top of the rice and garnish with parsley.
Heat half-and-half in a saucepan over low heat; whisk in chocolate-hazelnut spread. Cook and stir until hot chocolate is heated through and smooth, about 10 minutes. Stir in hazelnut liqueur just before serving.
In a shallow container, mix the olive oil, ginger root, lemon juice, orange juice, brown sugar, and white sugar. Place the chicken breasts in the mixture, and marinate at least 30 minutes in the refrigerator. Preheat the grill for high heat. Season chicken with salt, and alternately thread chicken and mango onto skewers. Discard marinade. Lightly oil the grill grate. Place skewers on the grill, and cook 15 minutes, turning to cook on all sides, until chicken juices run clear.
Mix zucchini, flour, egg, sugar, and salt in a large bowl until batter is well-combined. Heat 2 tablespoons butter in a large skillet over medium-high heat. Drop tablespoonfuls of batter into the skillet and cook until golden brown, about 2 minutes per side. Repeat with remaining batter.
Combine figs, honey, water, butter, lemon juice, cinnamon, vanilla extract, cloves, salt, and ginger in a large pot; bring to a boil. Reduce heat and simmer until figs are soft, about 1 hour 15 minutes. Blend figs with an immersion blender until mixture reaches desired consistency. Stir in walnuts. Cook until flavors combine, about 15 minutes. Remove pot from heat and pour fig mixture into a container; transfer to the refrigerator.
Heat olive oil and butter in a large saucepan over medium heat. Add the onion and andouille sausage and cook and stir until the onion starts to brown, about 10 minutes. Stir in garlic and cook until fragrant, 1 to 2 minutes. Mix in crushed tomatoes, green bell peppers, zucchinis, Cajun seasoning, hot sauce, and chicken broth; bring mixture to a boil, reduce to a simmer, and cook uncovered until the liquid cooks off and the mixture is thick, about 15 minutes. Stir in chicken and shrimp and simmer until heated through, 1 to 2 minutes.
Preheat the toaster oven to 375 degrees F (190 degrees C) according to manufacturer's instructions. Lightly coat a baking tray with cooking spray. Pile apple slices onto the baking tray. Mix flour, brown sugar, cinnamon, and salt together; sprinkle evenly over apples. Drizzle water over the topping. Arrange butter pieces as uniformly as possible over the topping. Bake in the preheated toaster oven until apples are tender, about 30 minutes. Drizzle caramel sauce on top and scoop into a bowl.
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Pat wings with paper towels until completely dry. Fry wings in the hot oil until very crisp and no longer pink in the center, 12 to 15 minutes. Transfer wings to a paper towel-lined plate using a slotted spoon. Mix soy sauce and sesame oil together in a large bowl; add wings and toss until completely covered. Sprinkle salt, macadamia nuts, and red pepper flakes over wings and toss to coat.
Preheat oven to 350 degrees F (175 degrees C). In a small bowl, mix crushed crackers, rosemary, thyme and sage. Place leeks in the bottom of a large baking dish. Layer with tomatoes and mozzarella cheese. Top with the crushed cracker mixture, and drizzle with melted butter Bake 30 minutes in the preheated oven, or until golden brown.
Place a single layer of eggplant slices in a colander sitting on a plate and sprinkle with coarse salt. Cover with a second layer and sprinkle with salt. Repeat with remaining eggplant. Place a plate on top and add a weight to put pressure on the eggplant slices. Let stand at room temperature for about 1 hour. Rinse eggplant slices under running cold water to wash off all the salt. Pat dry on all sides with paper towels. Heat oil in a deep skillet over medium-high heat. Dredge eggplant slices in flour on both sides and add to the hot oil, working in batches. Deep fry eggplant until golden, 2 to 3 minutes per side. Drain on paper towels. Heat olive oil in a large pot over medium heat; cook garlic and onion until soft and translucent, about 5 minutes. Add tomato puree, 4 basil leaves, and salt. Cook, stirring often, until sauce starts to thicken, about 20 minutes. Remove sauce from heat. Discard garlic and stir in remaining 4 leaves basil. Preheat oven to 350 degrees F (175 degrees C). Spread a layer of tomato sauce over the bottom of a baking dish. Cover with a single layer of eggplant slices. Top with more sauce, mozzarella slices, and Parmesan cheese. Continue making layers, a total of 3 to 5, finishing with tomato sauce and grated Parmesan cheese. Bake in the preheated oven until heated through and bubbling, 30 to 40 minutes. Remove from oven and let stand for 20 minutes before serving.
Preheat oven to 400 degrees F (200 degrees C). Line a 9x13 inch baking pan with aluminum foil. Shape the ground beef into patties and place in pan. Layer the vegetables on top of the beef patties, starting with the potatoes, then carrots and finally onion rings. Season with salt, pepper and garlic salt to taste. Cover with aluminum foil and seal edges. Bake in preheated oven for 1 hour, or to desired doneness.
Put bean thread noodles in a large bowl. Pour enough warm water over the noodles to cover by an inch. Soak noodles until softened, about 15 minutes; drain. Cut noodles into shorter lengths as desired. Put chicken breasts in a large pot with enough water to cover by a few inches; bring to a boil and cook chicken until until no longer pink in the center and the juices run clear, 7 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken breasts to a cutting board and shred into strands with 2 forks; return shredded chicken to the pot of boiling water. Pour chicken broth into the pot and reduce heat to medium-high; add onion, garlic, ginger, fish sauce, soy sauce, and bay leaves; season with salt and pepper. Bring liquid again to a boil and add the bean thread noodles; cook at a boil until the noodles are translucent, about 5 minutes. Stir bok choy into the liquid; cook just until the leaves wilt slightly, 1 to 2 minutes.
Place bread cubes in a bowl. Cover and let stand until stale, 8 hours to overnight. Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking dish with cooking spray. Whisk pumpkin puree, eggs, milk, 1/2 cup melted butter, white sugar, 1/2 cup brown sugar, maple syrup, pumpkin pie spice, vanilla extract, and salt together in a large bowl. Add bread cubes a few at a time, folding until mixture is moist but not soupy. Pour into the baking dish. Combine flour, 3/4 cup brown sugar, 1/2 cup butter, and cinnamon in a bowl; crumble together with your fingers. Stir in walnuts; sprinkle over the baking dish. Bake in the preheated oven until center is set and crumb topping is golden brown, about 1 hour.
Preheat oven to 400 degrees F (200 degrees C). Lightly butter a 1-quart baking dish. Layer half the potatoes into the bottom of prepared baking dish. Top with onion slices and add remaining potatoes. Season with salt and pepper. Melt butter over medium heat in a saucepan. Mix in flour and salt, stirring constantly with a whisk, for one minute. Stir in milk. Cook until mixture has thickened. Add Cheddar cheese and continue stirring until melted, 30 to 60 seconds. Pour cheese sauce over potatoes and cover dish with aluminum foil. Bake in the preheated oven until cheese sauce is bubbling and potatoes are tender, about 1 1/2 hours.
Preheat the oven to 450 degrees F (230 degrees C). Press pie crust into a 9-inch pan or glass pie plate; fold excess dough under and press to form a thick edge. Cover edges with foil. Bake in the preheated oven until light brown, 10 to 12 minutes. Remove from oven and sprinkle 1/2 cup mozzarella cheese over the bottom. Reduce oven temperature to 375 degrees F (190 degrees C). Drain tomato wedges in a colander or on paper towels. Arrange tomato wedges in the pie shell. Sprinkle basil and garlic on top. Combine remaining 1 cup mozzarella cheese, mayonnaise, Parmesan cheese, and pepper in a mixing bowl. Spread evenly over tomatoes; do not spread onto crust. Bake in the preheated oven until top is golden and bubbly, 35 to 40 minutes. Cover edges with a ring of foil to keep from overcooking if needed. Garnish pie with whole basil leaves and serve warm.
Crumble the ground beef into a large skillet or Dutch oven over medium-high heat. Add onion; cook and stir until beef is no longer pink. Drain off grease. Reduce heat to medium-low and stir in the corn, chili with beans, baked beans, tomato sauce and green chilies. Cover and simmer for 30 minutes, stirring occasionally.
In a large mixing bowl, cream butter, brown sugar and molasses until smooth. Add water. Stir together flour, baking soda, salt, and spices. Gradually add flour mixture to creamed mixture; blend well. Wrap dough in plastic and chill for 1 hour. Preheat the oven to 350 degrees F (175 degrees C). Cut out paper stars, bells, hearts, or other holiday motifs. Trace shapes onto a sheet of aluminum foil. Place foil on a baking sheet and spray lightly with cooking spray. Roll pieces of dough into ropes about 1/4-inch wide. Outline the foil designs with ropes of dough. Press ends lightly together. Separate candies by color. In a blender or food processor, coarsely crush candies. Fill in dough outlines with the desired color candies. Bake at 350 degrees F (175 degrees C) for 4 to 5 minutes or until cookie is set and candy melts. Transfer cookies and foil to a cooling rack and cool completely before removing foil.
Preheat oven to 250 degrees F (120 degrees C). Grease and flour a 9 inch tube pan with a removable bottom. Combine cherries, pineapple, and dates; sprinkle with flour, and toss to coat. Add pecans and coconut; mix thoroughly by tossing. Stir in the sweetened condensed milk, mixing well. Spoon into prepared pan, and smooth the top. Bake for 1 1/2 hours. Cool the cake in pan on a wire rack. When completely cool, remove from pan. Wrap in foil tightly. Refrigerate. Cut cake when cold.
Puree the onion in a blender until smooth. Strain through a fine mesh strainer. Reserve 3 tablespoons of onion juice; discard the remaining pulp. Combine the sugar, mustard powder, and salt in the bowl of an electric mixer. Use the paddle attachment to mix the sugar until the spices are evenly blended. Pour in the reserved onion juice, soy sauce, and rice vinegar. Mix for several minutes until the sugar has begun to dissolve. Slowly drizzle in the canola oil with the mixer running at a medium-high speed. Add the toasted sesame seeds and continue mixing 1 minute more.
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, about 12 minutes. Drain and return spaghetti to pot. Whisk coconut milk, white wine, lemon juice, olive oil, garlic, sugar, salt, red pepper flakes, and black pepper in a small saucepan over medium heat; simmer until flavors combine, 5 to 6 minutes. Stir chicken, tomatoes, bean sprouts, basil, parsley, and green onions into pasta; cook over low heat until warmed through, 3 to 5 minutes. Add coconut sauce; stir to combine. Serve pasta over a bed of arugula. Sprinkle with lemon zest.
Preheat oven to 400 degrees F (200 degrees C). Melt butter in a small skillet over medium heat. Saute mushrooms and onion until tender; set aside. Place bottom halves of bread on a lined cookie sheet. Top each with 1 to 2 slices turkey, mushroom/onion mixture, and 1 to 2 slices cheese. Bake in preheated oven for about 5 minutes, or until cheese is melted. Remove from oven and top each sandwich with olives, tomato and lettuce. Place top half of bread on each sandwich and serve.
Beat cream cheese and butter together in a bowl using an electric mixer until smooth and creamy; add 1/4 cup brown sugar, confectioners' sugar, apple pie spice, 1/2 teaspoon cinnamon, and vanilla extract and beat until smooth. Transfer cheese mixture to a piece of plastic wrap. Wrap plastic wrap around cheese, forming a ball; refrigerate until set, at least 2 hours. Mix pecans, 2 tablespoons brown sugar, and 1/4 teaspoon cinnamon together on a shallow plate. Unwrap cheese ball and roll in the pecan mixture until evenly coated, pressing to help topping stick to cheese ball.
Preheat the oven to 400 degrees F (200 degrees C). Mix bread crumbs, pecans, and fresh parsley together in a small bowl. Whisk olive oil, soy sauce, brown sugar, lemon pepper, thyme, basil, dried parsley, and garlic powder together in another bowl. Pour the brown sugar glaze generously over each piece of salmon. Cover the top of each fillet with bread crumb mixture. Bake in the preheated oven until salmon flakes easily with a fork, 10 to 15 minutes depending on thickness.
Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper. To make cookies, beat 2/3 cup of vegetable shortening with 2 cups of sugar in a large mixing bowl with an electric mixer until the mixture is creamy. Beat in eggs and 2 teaspoons of vanilla extract until thoroughly combined. Whisk together 4 cups of flour, the cocoa powder, and baking soda until thoroughly mixed, then beat the flour mixture into the vegetable shortening mixture in several additions, alternating with the milk. Beat dough just until smooth. Drop dough by tablespoon onto the prepared baking sheets, about 2 inches apart, making the cookies as round as possible. Recipe should yield about 48 cookies. Bake in the preheated oven until the cookies are set in the middle, 15 to 20 minutes. Watch carefully to avoid burning the cookies. Allow cookies to cool for several minutes on baking sheets before removing to finish cooling on racks. To make the filling, pour 3 cups of milk into a large saucepan over low heat, and whisk in 9 tablespoons of flour until smooth. Allow the mixture to come to a simmer, whisking constantly, until as thick and smooth as pudding, about 3 minutes. Place the thickened mixture into the refrigerator to cool, about 30 minutes. In a large mixing bowl, beat 1 1/2 cup of vegetable shortening with the butter until thoroughly combined, then beat in 2 1/4 cup of sugar and 1 tablespoon vanilla extract until the mixture is thoroughly combined. Beat the cooled milk mixture into the butter mixture until smooth and fluffy, 1 to 2 minutes. Choose 2 cookies of the same size, and spread a thick layer of filling on the flat side of a cookie; top with remaining cookie. Repeat with remaining cookies and frosting.
Preheat oven to 350 degrees F (175 degrees C). Grease one 9 x 5 inch loaf pan. In a large bowl, cream shortening and sugar together. Mix in eggs. Add zucchini, water, and vanilla; stir. Blend in flour, baking soda, salt , baking powder, and pumpkin pie spice. Stir in nuts. Divide batter in half, and add cocoa powder and chocolate chips to one of the halves. Pour plain batter into bottom of the loaf pan. Pour chocolate batter on top of plain batter. Bake until wooden pick inserted into center comes out clean, about 1 hour. Cool 10 minutes, and remove from pan. Store in refrigerator.
Sift flour with baking powder, salt, and paprika. Cut in butter finely. Stir in remaining ingredients just until dry ingredients are moistened. Spoon into well-greased muffin pans. Bake in a preheated 425 degree F (220 degrees C) oven for 25 minutes.
Bring water to boil in a medium pot; add rice. Reduce temperature to a simmer, and cook for 25 to 30 minutes or until done. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. In a medium size mixing bowl, combine onions, carrot, cooked rice, peanut butter, bread, milk, salt and pepper. Place mixture in the prepared loaf pan. Bake for 45 minutes.
Build a campfire and allow the fire to burn until it has accumulated a bed of coals. Rake the coals into a flat bed on one side of the fire. Line a 12-inch Dutch oven with parchment paper. Pour in peach filling; spread evenly. Sprinkle cake mix on top, followed by 1/2 cup pecans. Stir peach mixture briefly. Sprinkle butter cubes, the remaining 1/2 cup pecans, and toffee chips evenly over the peach mixture. Cover with lid. Carefully place medium-hot coals over and under the Dutch oven; cook until golden brown, 30 to 35 minutes.
Peel most of the yuca, trimming off the tough end. Cut yuca in thirds. Stand each section on its end and carefully cut lengthwise into quarters. Place yuca in a saucepan of cold water. Bring to a boil over high heat; reduce heat to medium and simmer until just barely tender, 5 to 6 minutes. Drain yuca on a paper towel-lined plate. Let cool to room temperature. Heat olive oil in a skillet over medium-high heat. Add yuca and fry until golden brown and crispy, 2 to 3 minutes per side. Transfer to a paper towel-lined plate and let rest for a few minutes before serving.