HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch baking pan. Puree black beans, eggs, 1/2 cup agave nectar, 6 tablespoons cocoa powder, butter, 1 tablespoon coffee, vanilla extract, and salt in a food processor until smooth. Add hazelnuts and baking powder; pulse about 8 times. Pour cake batter into the baking pan. Bake in the preheated oven until cake appears dry, with cracks forming in the middle, about 35 minutes. Blend avocado, 1/4 cup agave nectar, 2 tablespoons cocoa powder, 2 1/2 teaspoons coffee, and hazelnut liqueur in the food processor until smooth. Spread icing over cake; cover cake with plastic wrap and refrigerate until completely cooled, at least 2 hours.
Mix mayonnaise, pickle relish, ketchup, minced onion, olive oil, sugar, vinegar, lemon juice, dry mustard, paprika, salt, and pepper in a bowl to make sauce. Refrigerate until flavors combine, at least 30 minutes. Preheat a large grill pan over medium heat. Cook hamburger patties, turning occasionally, until browned, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Chop patties into bite-sized pieces. Toss chopped hamburger patties, salad greens, Cheddar cheese, diced onion, and pickle chips in a large bowl. Top with sauce before serving.
Sprinkle thyme and black pepper over chicken thighs. Spray a nonstick pan with cooking spray and heat over medium-high heat. Cook chicken thighs on both sides until no longer pink in the center and the juices run clear, 10 to 15 minutes. Be careful not to overcook. Remove from pan and keep warm. Add mushrooms and shallots to the pan over medium heat. Add a splash of broth and cook until vegetables are slightly browned, 3 to 5 minutes. Add remaining broth, balsamic vinegar, and honey. Cook until slightly thickened, 1 to 2 minutes. Return chicken to pan and cook until warmed, 1 to 2 minutes.
Heat oven to 350 degrees F (175 degrees C). Grease bottom of one13x9 inch pan. In a small bowl blend the cream cheese, peanut butter, white sugar and 1 egg. Beat at medium speed until smooth. Stir in peanuts and set aside. In a large bowl combine the brownie mix, water, oil and 2 eggs. Beat for fifty strokes with a wooden spoon. Spread half of the batter into the prepared pan. Drop filling by tablespoonfuls over brownie batter. Spoon remaining batter over filling. Pull a knife through the batter in wide curves, turn pan and repeat for a marbled effect. Bake at 350 degrees F (175 degrees C) for 30 minutes. Cool completely and cut into bars. Sore tightly covered in the refrigerator.
Combine water, soy sauce, garlic, honey, and tapioca starch in a small saucepan over low heat. Bring to a boil. Simmer, stirring constantly, until sauce thickens, about 3 minutes. Remove sauce from heat and let cool. Pour cooled sauce into a blender; pulse a few times to puree the garlic. Mix beef with salt, 1 teaspoon black pepper, and onion powder in a bowl. Heat olive oil in a large skillet over medium-high heat. Add the beef; cook until heated through, 2 to 3 minutes. Add the remaining 1/2 teaspoon pepper, rice, peas, corn, and butter. Cook and stir until beef is no longer pink and mixture is heated through, 7 to 10 minutes. Serve with the garlic sauce.
Soak chipotle pepper in boiling water until softened, about 10 minutes. Remove pepper from water and mince. Melt coconut oil in a large pot over medium heat. Cook and stir onion, green bell pepper, and red bell pepper until tender, 5 to 10 minutes. Stir garlic and minced chipotle into onion mixture and cook until fragrant, about 1 minute. Stir bison and sausage into onion mixture. Cook and stir until meat is browned and crumbly, 10 to 12 minutes. Stir chili powder, cumin, oregano, cocoa powder, and Worcestershire sauce into the bison mixture; add crushed tomatoes, salt, and pepper and stir. Bring to a boil, reduce heat to low, and simmer until flavors are blended, 10 minutes.
Mix the soy sauce, salt, cornstarch, and sherry in a large bowl. Stir in chicken; cover and refrigerate. Heat 1 1/2 cups of the peanut oil in a large, deep skillet. Fry almonds in the oil until golden, about 1 minute. Drain fried almonds on a paper towel. Drain all but 3 tablespoons of oil from the skillet. Stir in the mushrooms, bamboo shoots, celery, onion, and water chestnuts. Cook and stir vegetables for 1 minute. Remove from skillet. Heat 1/4 cup oil in the skillet. Cook and stir the marinated chicken in hot oil until no longer pink in the center, and the juices run clear, 3 to 5 minutes. Stir in cooked vegetables, chicken stock, and reserved soy sauce mixture; simmer until thickened, 1 to 2 minutes. Stir in fried almonds before serving.
Heat oil in a saucepan over medium-high heat. Cook and stir onions and garlic in hot oil until fragrant and softened, 4 to 6 minutes. Stir chili sauce, beer, honey, Worcestershire sauce, and dry mustard into onion mixture; bring to a boil, reduce heat to low, and simmer until sauce thickens and flavors develop, 20 minutes. Preheat oven to 350 degrees F (175 degrees C). Bake ribs in a baking dish in the preheated oven for 1 hour. Spread sauce over ribs and return to oven; bake until sauce bubbles and ribs are tender, 1 hour.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, stir together 1 cup flour, oats, 1 cup brown sugar, baking soda and 1/4 teaspoon salt. Rub in the 1/2 cup of butter until crumbly. Press into the bottom of a 9x13 inch baking pan. Bake for 10 minutes in the preheated oven. Remove and cool. Make the filling while the crust is baking. In a medium bowl, beat eggs, almond extract, 1 cup of brown sugar, 1 tablespoon of flour, baking powder and 1/2 teaspoon of salt until smooth. Stir in the coconut, cherries and pecans. Spread over the pre-baked crust. Bake for 25 minutes in the preheated oven, until light brown. Let cool before icing. To make the icing, mix together the remaining 6 tablespoons butter, confectioners' sugar and vanilla until smooth. Gradually add the reserved cherry juice until the desired consistency is reached. Drizzle over cooled bars before cutting into squares.
Generously butter a small pan. Combine pudding mix, white sugar, brown sugar and cream in a large microwave-safe bowl; stir well to combine. Microwave on high until it boils, about 4 minutes. Continue to boil in microwave 3 minutes more. Stir in butter and beat until mixture begins to thicken. Spread into prepared pan and allow to cool completely before cutting into squares.
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, salt, baking soda and cocoa, set aside. In a large bowl, cream together the 1 1/2 cup of sugar and 1 cup butter until smooth. Add eggs one at a time, beating well after each addition. Combine the 1 cup buttermilk and 1 teaspoon vanilla, add alternately to the mixture with the dry ingredients. Pour into the prepared pan. Bake for about 45 minutes in the preheated oven. Prepare the topping while the cake is baking. In a small saucepan, combine the remaining 1 cup of buttermilk, 2 cups sugar and margarine. Bring to a boil over medium high heat, and boil for 5 minutes. Remove from the heat and cool for a few minutes before adding vanilla. As soon as the cake comes out of the oven, slowly pour the hot topping over the entire cake. It may seem like too much, but the cake will absorb it.
Rinse and sort the navy beans. Place in a Dutch oven with 8 cups water. Bring to a boil for 2 minutes and remove from heat. Let stand, covered, until beans are softened, about 5 hours. Drain the navy beans and discard the soaking liquid. Rinse beans and return to the Dutch oven. Add ham hocks, chicken broth, 4 cups water, onion, parsley, garlic powder, basil, black pepper, oregano, nutmeg, and bay leaves. Bring soup to a boil; reduce heat and simmer until beans are tender, about 1 1/2 hours. Mix carrots, celery, and potato flakes into the soup until well combined. Cover and simmer until vegetables are tender, about 30 minutes more. Take ham hocks from the pot and place on a cutting board until cool enough to handle. Remove meat from the bones and cut into bite-sized pieces. Return meat to the pot and warm through over medium heat, about 3 minutes.
Pound chicken breasts to 1/2 inch thickness. Sprinkle both sides of each chicken breast liberally with paprika, salt, pepper, and garlic powder. In a large skillet, melt the butter over medium heat. Arrange chicken breasts in the pan, cover, and cook for 10 minutes. Turn chicken breasts over, and layer the thinly sliced onions and mushrooms on top of the chicken. Cover, and cook for 10 minutes. Remove lid, and mix onions and mushrooms into the butter sauce. Reduce heat to low, and cook uncovered for 5 minutes.
In a heavy saucepan, combine chocolate and butterscotch chips. Melt, stirring constantly over low heat. Remove when melted and add chow mein noodles. Add cashews or peanuts. Mix quickly to coat Dip out tablespoons onto wax paper. Cool. (Can also melt chips in the microwave.)
Melt 1/4 cup butter in a large stockpot over medium heat. Cook and stir celery and onion in butter until tender, 3 to 5 minutes. Pour chicken broth and water over the celery mixture; bring to a boil. Add cabbage, celery salt, oregano, thyme, garlic powder, salt, and black pepper to the pot. Cook soup until the cabbage is very tender, 45 to 60 minutes. Melt 6 tablespoons butter in a skillet over medium heat. Stir 1 cup plus 1 tablespoon flour into melted butter until smooth. Bring the soup to a rolling boil. Stir a small amount of the hot soup into flour mixture until smooth. Return all flour mixture to soup. Pour milk into the soup, reduce heat to medium-low, and bring soup to a simmer. Add cheese and stir until blended into a thick, creamy mixture. Thin by adding milk if needed.
In a small saucepan over medium heat, stir together the sugar, cornstarch, salt, mustard, water and vinegar. Bring to a boil and cook, stirring, for 1 minute. Remove from heat and let cool. In a large bowl, combine the green beans, wax beans, kidney beans, onion and green pepper. Pour the cooled dressing over all and toss to coat. Best if marinated for at least an hour before serving. Yummy!
Preheat oven to 425 degrees F (220 degrees C). Combine pumpkin puree, tofu, sugar, cornstarch, cinnamon, salt, vanilla extract, ginger, and cloves in a blender. Blend until silky smooth, scraping down the sides of the blender as needed. Pour mixture into pie crust. Bake in the preheated oven until lightly browned, about 15 minutes. Reduce oven to 350 degrees F (175 degrees C); bake until a knife inserted in the center comes out clean, 40 to 50 minutes. Refrigerate pie until chilled and set, 8 hours to overnight.
Stir chicken broth, lemon juice, lemon zest, butter, and salt together in a saucepan; bring to a boil. Add couscous to the liquid and stir to coat completely. Place a cover on the saucepan, remove from heat, and let couscous soak in hot liquid until the moisture is mostly absorbed, about 5 minutes. Fluff couscous with a fork. Stir pimento peppers, pine nuts, and parsley into the couscous.
Place the cherries into the work bowl of a food processor, and process until pureed, about 1 minute. Add sugar, white wine, almond extract, and salt to the pureed cherries, and process again to mix well, about 30 seconds. Pour the mixture into a 6-cup freezer container with a flat bottom. Cover the sorbet, and freeze until partially frozen, 3 to 4 hours. Stir and scrape the frozen sorbet into the soft part of the sorbet to mix well; cover and freeze 2 to 3 more hours. Repeat stirring and scraping, cover again, and freeze overnight.
Into a large stock pot over medium heat, place chicken, mushrooms, and onions. Mix in tomatoes, carrots, and celery. Then stir in beans, garlic, rosemary, and enough water to not quite cover. Bring to a low simmer, and cook until chicken is soft, about 2 to 3 hours. Season with salt and pepper to taste. To thicken, stir in cornstarch, if necessary.
Bring 3 cups chicken broth and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes. Heat cast-iron Dutch oven over medium-high heat. Cook and stir andouille sausage in hot pot until browned, about 5 minutes. Remove sausage from the pot with a slotted spoon, retaining any drippings in the pot. Saute sweet onion, green onions, celery, and bell pepper in the sausage drippings until tender, 5 to 7 minutes. Season vegetable mixture with Creole seasoning, minced garlic, hot sauce, and black pepper; cook for 1 minute more. Pour tomato sauce and diced tomatoes over the vegetable mixture; stir and add shrimp, shredded chicken, browned sausage, and 1 cup chicken broth into the tomato mixture. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer until he shrimp are no longer translucent, 10 to 15 minutes. Scoop rice into bowls and ladle jambalaya over the rice.
Preheat oven to 375 degrees F. Line two cookie sheets with Reynolds(R) Parchment Paper. Combine flour, baking powder, pumpkin pie spice, baking soda, and salt in a medium bowl. In a large bowl, beat butter and sugar with an electric mixer on medium to high speed for 30 seconds. Beat in egg and pumpkin until combined. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Drop dough by rounded teaspoons 2 inches apart on prepared cookie sheets. Bake 12-15 minutes or until bottoms are light brown. Transfer the cookies on the parchment paper to a wire rack; cool completely. Spread the bottoms of half of the cookies with the Marshmallow-Spice Filling, using about 1 tablespoon filling on each. Top each with one of the remaining cookies, bottom side down, to make sandwich cookies. Spice Filling: Beat 6 ounces softened cream cheese and 1/3 cup softened butter in a large mixing bowl until smooth. Add one-half of a 7-ounce jar marshmallow cream, 1 teaspoon vanilla, and 1 teaspoon pumpkin pie spice. Beat until well combined. Gradually add 1 3/4 cups powdered sugar, beating until smooth.
To Make Marinade: Combine the orange juice, ginger, honey, mustard, salt and pepper to taste in a glass or stainless steel mixing bowl. Mix the marinade until well combined; add chicken pieces and turn to coat. Cover dish and refrigerate for at least 2 hours to marinate. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish. In a resealable plastic bag, mix together the crushed crackers, Grape-Nuts(R), and flour. Rinse chicken and pat semi-dry. Dredge in cracker mixture to coat and place in baking dish. Bake in the preheated oven for 40 to 45 minutes. Remove the chicken from the oven and preheat the oven's broiler. Brush each chicken piece with a light coating of marmalade. Return the baking dish to the oven and place it under the broiler for 3 minutes.
In a large bowl, combine gluten free bread and milk. Let bread soak, then squeeze out excess milk. In the same bowl, add bread, egg, ground beef, 1/2 the parsley, 1/2 the cheese, and season with salt and pepper. Roll into 3/4 inch balls & set aside. In a large skillet, gently cook the garlic and chili flakes in olive oil. Add meatballs and cook thoroughly. Add the cherry tomatoes and saute for 2 minutes, then season with salt and pepper to taste. Deglaze with wine and reduce mixture by half. Cook the pasta according to package directions, then reserve 1/2 cup of the cooking liquid. Drain the pasta then toss with the sauce and add the reserved cooking liquid. Cook the pasta in the sauce for one minute, remove the skillet from the heat and fold in the remaining cheese and parsley.
In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley. Place salmon fillets in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator about 1 hour, turning occasionally. Preheat oven to 375 degrees F (190 degrees C). Place fillets in aluminum foil, cover with marinade, and seal. Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.
Combine, cream cheese, sour cream, basil, Italian parsley, tomatoes, garlic, lemon zest, lemon juice, tomato paste, onion salt, Worcestershire sauce, sugar, and pepper in a large mixing bowl. Beat with an electric mixer on High until whipped, 2 to 3 minutes.
Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large skillet and cook over medium heat, turning occasionally, until halfway cooked, about 5 minutes. Drain the bacon slices on paper towels; cut crosswise into 1/2-inch wide strips. Cut slits halfway through bread in two directions creating a checkerboard pattern. Slip Cheddar cheese slices and bacon pieces into the slits. Mix butter and ranch dressing mix together in a small bowl; pour over bread, allowing to drip into the slits. Wrap entire loaf in a sheet of aluminum foil and place on a baking sheet. Bake in the preheated oven for 15 minutes. Unwrap bread and return to baking sheet; bake until cheese is melted and bacon is crisp, about 10 more minutes.
Blend peanut butter, wheat germ, coconut, soy beans, honey, and carob powder together in a blender; shape into 24 balls.
Place kidney beans into a large container and cover with several inches of cool water; let soak for 2 hours. Turn pot on "Saute" mode; add olive oil and sausage. Cook and stir until sausage is browned, about 5 minutes. Add onion mix and garlic; cook and stir until onion mix is soft, 5 to 10 minutes. Turn off pot. Drain beans and add to pot; stir in chicken broth, Cajun seasoning, thyme, and bay leaves. Place lid on pot, turn valve to "Sealing" and push "Bean" button, about 30 minutes. When pot beeps, use the natural pressure release until the pin goes down. Remove lid. Serve beans over rice.
Place the sliced pears and pomegranate seeds into a bowl. Toss with lemon juice to coat. Combine the brown sugar, nutmeg, and cinnamon in a small cup or bowl, then mix into the fruit. Cover and refrigerate for at least 1 hour before serving to blend the flavors. Serve in individual dishes, and garnish with a sprinkling of chopped almonds and a sprig of mint.
Toast the sesame and sunflower seeds in a dry, heavy skillet over medium heat until light brown and fragrant. Sesame seeds should crumble easily when rubbed between your fingers. Heat honey and peanut butter in a saucepan over low heat until warm; stir in the toasted seeds and flax seeds. Line an 11 x 7 inch dish with plastic wrap. Press the mixture into the bottom of the lined dish; allow to cool completely. Cut into 2-inch squares to serve.
In a large bowl, combine the bananas, lemon juice, pineapple juice, yogurt, ice cream, rum and coconut milk. Ladle into a blender in batches if necessary, and blend until smooth. Refrigerate until chilled. Divide the cold soup among chilled serving bowls, and sprinkle sliced almonds over the top for garnish.
Preheat an oven to 350 degrees F (175 degrees C). Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rotini, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Stir together the rotini, chicken, and mozzarella cheese in a large casserole dish. Pour the marinara sauce over the pasta mixture; sprinkle with bread crumbs. Cover the dish with aluminum foil. Bake in the preheated oven until the cheese is entirely melted, about 35 minutes.
Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes; drain on a plate lined with paper towels. Crumble the bacon once cooled enough to handle. Heat the olive oil in a skillet over medium heat; cook and stir the onion and garlic in the hot oil until translucent, about 5 minutes; transfer to a bowl. Add the crumbled bacon, light mayonnaise, blue cheese, and black pepper to the onion and garlic; stir to combine.
Mix the garbanzo beans, green onions, green bell pepper, red bell pepper, chives, dill, and Havarti cheese in a large bowl. Whisk the red wine vinegar, olive oil, salt, and pepper together in a separate bowl; pour the mixture over the salad and toss to coat. Sprinkle parsley over the salad to garnish.
Preheat oven to 350 degrees F (175 degrees C). Place butter or margarine in an 8X8 glass baking dish. Place dish in oven until butter is melted. In a medium bowl, combine flour and sugar. Mix well, then stir in milk. Spoon mixture into baking dish, on top of melted butter or margarine. Pour peaches over flour mixture. Bake in preheated oven for 50 to 60 minutes, until peaches are bubbly and crust is lightly browned.
Toast the bread slices. Spread a thin layer of mayonnaise on each slice. Layer bottom slice with lettuce, tomato, turkey bacon, and cheese. Spread another thin layer of mayonnaise on the cheese; repeat layers twice. Top with second slice of bread. Heat in microwave for 45 seconds to 1 minute, or until cheese is melted.
Bring a large pot of water to a boil. Add soba noodles; cook in the boiling water until tender, about 6 minutes. Drain and transfer to a large bowl. Pour 1/2 cup chile dressing over noodles; mix thoroughly. Cover bowl with plastic wrap and place in the refrigerator. Combine green papaya, green onions, string beans, cherry tomatoes, 1 teaspoon black sesame seeds, cilantro, and red pepper flakes in a bowl. Pour in remaining 1/2 cup chile dressing; mix thoroughly. Refrigerate until flavors combine, 15 to 20 minutes. Divide noodles among serving plates. Spoon papaya mixture on top. Garnish with remaining 1 teaspoon sesame seeds and sriracha sauce.
Butter an 8x8 inch square dish. In a medium saucepan over medium heat, combine brown sugar, white sugar, cream, corn syrup and salt. Stir until sugar is dissolved. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and let cool without stirring until bottom of pan is lukewarm. Pour in vanilla and beat until creamy. Stir in nuts. Pour into prepared pan. Let cool completely before cutting into squares.
Boil noodles in boiling salted water just until softened; do not cook through. Rinse, and drain. Beat the eggs with the melted butter. Mix in sugar, crushed pineapple with juice, vanilla, and cinnamon. Stir in the noodles. Spread into a greased 9 x 13 inch baking pan. Place pineapple rings decoratively over the top. Place a cherry in the center of each ring if desired Bake at 350 degrees F (175 degrees C) for 50 minutes, or until golden.
Generously coat a large frying pan with cooking spray. Cook and stir chorizo over medium high heat until well browned and crumbled. Add onion and chile pepper, and continue cooking until onion is tender. Beat eggs in a bowl, and add to chorizo mixture. Reduce heat to medium-low, and continue cooking and stirring until eggs are scrambled and no longer runny. Warm flour tortillas in the microwave for 30 seconds. Spoon mixture into the middle of each tortilla and top with shredded Cheddar cheese. Roll up like a burrito, and enjoy!
Preheat oven to 375 degrees F (190 degrees C). Arrange apple pieces in baking dish, sprinkle with sugar, and cinnamon; toss well. In a bowl, combine the rice flour, almond meal, sugar, and coconut. Cut in butter until mixture is fine and crumbly. Sprinkle topping over apples Cover, and bake for 1 hour in the preheated oven, until the apples have lost their shape. Uncover, and continue to bake until crumble is crisp and golden in color.