HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prick sweet potatoes all over with a fork. Microwave on high until tender, 8 to 10 minutes. Let cool until easily handled, about 10 minutes. Peel and mash sweet potatoes in a bowl. Mix in maple syrup. Season with salt. Turn on an electric pressure cooker (such as Instant Pot(R)) and select "Saute" mode. Rub the turkey breast all over with the barbeque seasoning. Add 1/4 cup butter to the pot and allow it to melt and begin to sizzle, about 2 minutes. Place seasoned turkey breast in the pot, skin-side down. Cook until browned, about 5 minutes. Turn off heat. Melt the remaining 1/4 cup butter in a skillet over medium heat. Add celery and onion; cook until slightly softened, about 2 minutes. Add cornbread, pecans, and bacon. Remove from heat; sprinkle with 1/2 teaspoon of barbeque rub. Stir cornbread dressing gently. Create 2 rafts out of aluminum foil. Poke a few holes in 1 raft and fill it with the cornbread dressing. Fill the second raft with the mashed sweet potatoes. Flip browned turkey breast skin-side up. Place cornbread dressing raft on top. Add stock, pouring it slowly over the dressing; it will drip down onto the cooking surface and keep turkey moist. Place the raft of sweet potatoes on top of the dressing. Seal pressure cooker. Select the "Poultry" setting and set the timer for 30 minutes. Release pressure naturally according to manufacturer's instructions. Let turkey breast rest for 5 minutes before slicing. Serve on a platter with cornbread dressing and sweet potatoes.
Place the caribou in a 12-quart stockpot with enough water to cover by 2 inches; add the potatoes, tomatoes, garlic, carrots, onion, bay leaf, and crushed red pepper. Season with salt and pepper, and bring the mixture to a boil over medium-high heat. Add the rice and reduce heat to medium-low. Continue cooking until the rice is tender, about 40 minutes. Remove bay leaf to serve.
Combine flour, baking powder, and salt in a large bowl. Beat sugar and butter together in a separate bowl using a mixer at low speed. Increase speed to high and beat until light and fluffy, about 5 minutes. Reduce speed to low and beat in eggs, one at a time, and vanilla extract. Beat in flour until just blended and press together by hand into a dough. Divide dough into 4 equal portions and flatten each into a disk. Wrap disks individually in plastic and refrigerate 8 hours to overnight. Remove 2 disks of dough from the refrigerator; keep remaining dough in the refrigerator or freezer for future use. Preheat the oven to 350 degrees F (175 degrees C). Spray 36 mini muffin cups with cooking spray or line with paper liners. Roll 1 rounded teaspoon of dough into a ball and press into the bottom and up the sides of a mini muffin cup to form a shell. Repeat with remaining dough to make 36 shells. Bake in the preheated oven until lightly golden, 12 to 15 minutes. Meanwhile, beat peanut butter, confectioners' sugar, and butter together in a bowl using an electric mixer until creamy. Pour filling into a pastry bag or a resealable plastic bag with a corner snipped off. Remove from the oven and press the end of a wooden spoon into each cookie cup to reshape. Cool 2 minutes in the pan, then carefully transfer to a rack to cool completely. Fill each cooled cookie cup with about 1 tablespoons filling. Top each with 1 chocolate kiss candy.
Heat raspberries and sugar in a small saucepan over low heat, stirring, until sugar dissolves, about 5 minutes. Press raspberry mixture through a strainer into a bowl; discard seeds. Stir milk, lemon juice, and cinnamon into raspberry mixture; refrigerate until cold, about 1 hour. Freeze milk mixture in an ice cream maker according to manufacturer's instructions.
Soak wooden skewers in a bowl of water for about 10 minutes. Preheat grill for medium heat and lightly oil the grate. Wrap 1 slice bacon around each mushroom and thread onto skewers, leaving about 1/2 inch of space between each wrapped mushroom. Cook on the preheated grill, rotating the skewers often, until bacon is crispy, 10 to 15 minutes.
Prepare the salmon by cutting into strips, cutting the strips crosswise, and chopping the fish until well minced. Be sure to remove any remaining bones. In a large bowl, mix the minced salmon with bread crumbs, red onion, Dijon mustard, horseradish, and eggs. Season with rosemary, salt, and pepper. Chill at least 30 minutes in the refrigerator. Preheat an outdoor grill for medium-high heat. Form the salmon mixture into 8 burger patties. Lightly coat each patty with olive oil. Place salmon patties on the grill, and cook 4 or 5 minutes on each side.
Mix together the butter, cream cheese, Parmesan cheese, garlic, oregano, parsley, thyme, dill, basil, and pepper in a bowl until evenly combined. Chill in refrigerator overnight or 8 hours. This can be frozen for long-term storage.
Bring water, vegetable broth, and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 20 minutes. Remove cover and let sit for 5 minutes. Spread quinoa onto a baking sheet and refrigerate until chilled, at least 30 minutes. Combine quinoa, avocados, tomatoes, kale, cucumbers, scallions, jalapeno pepper, cilantro, lemon juice, and salt together in a bowl until well mixed.
Heat oil in a large skillet over medium high heat. Saute mushrooms, bell pepper and onion until soft; remove from skillet and set aside. Saute chicken for about 15 minutes, or until cooked through and juices run clear. Return mushroom mixture to skillet and stir all together. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Return pasta to pot over medium heat and stir in spaghetti sauce; heat through, then stir in chicken mixture and heat through, stirring. Serve hot.
Heat a large skillet over medium-high heat. Swirl in olive oil and heat until very hot. Add sage leaves; fry until crisp, about 1 minute per side. Transfer sage leaves, using tongs, to a plate lined with paper towels. Remove skillet from heat, reserving oil. Mix ground chicken, egg, almond flour, Parmesan cheese, sage, parsley, salt, and pepper together in a large bowl. Form into balls using an ice cream scoop, a tablespoon, or your hands. Reheat oil in the skillet over medium heat. Cook meatballs until browned on all sides, about 7 minutes. Add mushrooms and shallot; cook until tender, about 5 minutes. Stir chicken broth, Marsala wine, butter, and arrowroot flour into the skillet. Cover and cook, stirring once, until sauce thickens slightly, 5 to 7 minutes.
Place pork in a medium bowl. Place oats in a mini food processor or blender and pulse until coarsely ground, 5 to 10 seconds. Sprinkle on top of pork. Rinse out processor. Combine carrot, water, fish sauce, garlic, lemongrass paste, ginger, salt, and red pepper flakes in the food processor. Blend until no large chunks remain, 10 to 15 seconds. Pour mixture over pork. Add egg to the bowl and mix ingredients until thoroughly combined. Roll meat mixture into 24 balls, roughly 1 1/2 inches in diameter. Heat coconut oil in a large skillet over medium heat. Brown meatballs lightly on all sides, 2 to 3 minutes per side. Transfer partially cooked meatballs to a bowl. Whisk coconut milk, curry paste, brown sugar, and fish sauce together in the same skillet; bring to a simmer. Return meatballs to the skillet and simmer until no longer pink inside, 8 to 10 minutes. Season with salt and stir in lime juice. Remove from heat. Sprinkle meatballs with cilantro right before serving.
Combine the milk, yogurt, salt and sugar in a saucepan. Heat over medium heat, stirring occasionally with a whisk. As the milk is just about to boil (it will bubble at the edges), stir in the lemon juice. Remove from the heat and pour into a sieve lined with cheesecloth. Lift the cheesecloth by the four corners and tie them together. Hang the cheese in the cloth over the sink to drain. It will take 30 minutes to 1 hour. Once drained, place the cheese, still in the cloth, into a bowl and refrigerate until ready to use. If later you want to cut the paneer into firm fingers, use a spoon to press the paneer into the shape of the bowl before refrigerating.
In a medium bowl, mix together flour and eggs. Stir in spinach, and season with salt and pepper to taste and paprika. Heat olive oil in a large skillet. Drop spinach mixture into the oil by the spoonful, and flatten into patties. Cook until browned on both sides. Remove to paper towels to drain. Serve warm.
In a food processor or blender, combine the artichoke hearts, garlic and olive oil. Process until smooth. Season with salt and pepper to taste. Slice the sandwich rolls in half lengthwise, and pull out most of the soft bread from the top and bottom. Spread the artichoke paste onto each side of each roll. Place layers of red peppers, arugula, salami, provolone cheese, pepperoncini, olives and onion into the rolls. Press sandwiches together, and wrap tightly in aluminum foil. Place sandwiches in the refrigerator, and place something heavy on top. It helps to place a plate on top, then place cans or any weighted containers on top. I used cottage cheese. Chill for up to 3 hours. Unwrap, cut in half and enjoy.
Combine yeast, sugar, water and milk in a large bowl. Let sit until foamy, 5 to 10 minutes. Mix in butter, egg, and vanilla. Stir in flour and Diamond Crystal(R) Kosher Salt and mix until dough comes together; you may need additional flour. Knead until smooth and elastic, 8 to 10 minutes. Place dough in an oiled bowl; cover with a cloth and set in a warm place to rise until doubled, 1 1/2 to 2 hours. Spray two 9-inch cake pans liberally with cooking spray. For the caramel sauce, combine 1/2 cup butter and 1 cup dark brown sugar in a small saucepan over medium heat. Cook until sugar dissolves in the butter. Stir in the heavy cream and Diamond Crystal(R) Kosher Salt; mix well but do not bring to a boil. Sauce will be thick. Divide sauce equally into cake pans. Sprinkle equal amounts of pecans on top of caramel sauce. Divide dough into two equal portions and roll out each section into a rectangle approximately 14x6 inches. For the filling, mix brown sugar and cinnamon together. Brush melted butter evenly on each rectangle and sprinkle with brown sugar cinnamon mix. Starting with the longer side roll up each rectangle. Cut each roll into 9 equal portions. Place rolls into prepared cake pans and let rise until doubled, about 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Bake until browned and baked through, 25 to 30 minutes. Immediately (and carefully as sauce will be very hot) invert onto a plate. Serve warm.
Beat condensed milk and egg yolks in a bowl until smooth. Add lemon juice and stir until the mixture begins to thicken; pour into prepared pie crust. Refrigerate pie until set in the middle, 6 hours to overnight.
Place the Cheddar cheese, processed cheese, mayonnaise, pepper sauce, onion, Worcestershire sauce, pimentos, pecans, and red chile pepper in a food processor. Blend until smooth. Chill overnight for flavors to blend.
Stir garlic, olive oil, tomato sauce, and red wine vinegar in a large bowl. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl and stir until evenly coated. Cover and refrigerate for 30 minutes to 1 hour, stirring once or twice. Preheat grill for medium heat and lightly oil the grate. Thread shrimp onto skewers, piercing once near tail and once near head. Discard marinade. Cook shrimp on preheated grill until opaque, 2 to 3 minutes per side.
Preheat oven to 375 degrees F (190 degrees C). Grease the entire inside of a fluted tube pan. Cook and stir sausage and green bell pepper in a skillet over medium heat until sausage is browned and crumbly, about 10 minutes; drain excess grease. Cook and stir eggs into sausage mixture until cooked through and scrambled, about 5 minutes. Cut each biscuit in half. Flatten a piece of biscuit dough; fill with 1 to 2 tablespoons sausage-egg mixture. Roll the biscuit dough around the filling, creating a ball. Place pepperjack cheese into a shallow bowl. Roll the biscuit ball in the pepperjack cheese. Place in the prepared fluted tube pan. Repeat with remaining biscuits, sausage filling, and cheese. Sprinkle any remaining cheese around the filled biscuits. Bake in the preheated oven until the biscuits are browned and the cheese is melted, 45 to 60 minutes. Remove and let cool for 20 minutes. Run a knife between the pan and the cooked biscuits to release; invert onto a serving plate. To serve, pull the monkey bread apart with fingers.
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and spread asparagus out in one layer. Drizzle with olive oil and season with salt and pepper; mix. Bake in the preheated oven until asparagus is tender, about 10 minutes. Meanwhile, saute pancetta in a skillet over medium-high heat until crisp, 4 to 5 minutes. Remove from heat. Remove asparagus from the oven. Cut off asparagus tips and set aside. Puree asparagus stalks in a blender. Reduce oven temperature to 315 degrees F (160 degrees C). Grease a loaf pan with butter and sprinkle with 1/2 tablespoon Parmesan cheese. Beat eggs with an electric mixer until foamy, 3 to 5 minutes. Carefully fold in milk, remaining Parmesan cheese, salt, and pepper. Fold in pureed asparagus. Pour mixture into the prepared loaf pan. Place asparagus tips on top in a decorative pattern. Bake in the preheated oven until sformato is lightly browned and starts to pull away from the edges, 30 to 40 minutes. Remove from oven, cool for a few minutes, and serve.
Reheat sausage according to package directions (this will remove any excess moisture). Cool on paper towels for 5 minutes; pat dry. Slice into very thin slices and set aside. Combine 1-1/2 cups flour, undissolved yeast, sugar and salt in large mixer bowl. Add milk, oil, egg and vanilla; beat 2 minutes on medium speed. Gradually add remaining 1-1/4 cups flour to make a stiff yet sticky dough. Stir in sausage. Cover bowl and let rest 10 minutes. Portion dough into 12 (2-1/2 inch) generously greased muffin cups using a scoop or two spoons (do not use paper liners). Cover and let rise 35 to 45 minutes. Dough will rise, but not double in size. Combine sugar and cinnamon for topping in a small bowl; set aside. Bake in preheated 375 degrees F oven for 20 to 25 minutes until well browned. Let cool on wire rack for 2 minutes. Brush with butter and sprinkle with cinnamon sugar mixture. Run a knife around each roll to remove from pan. Serve warm with pancake syrup, if desired. Refrigerate any leftovers.
Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets. Whisk together the flour, baking soda, and salt; set aside. Beat the unsalted butter, butter flavored shortening, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time; beat in the vanilla extract and almond extract with the last egg. Mix in the flour mixture until just incorporated. Fold in the cherries, walnuts, pecans, and chocolate chunks, mixing just enough to evenly combine. Drop by rounded spoonfuls onto the prepared cookie sheets. Bake in the preheated oven until browned around the edges, 11 to 13 minutes. Cool on cookie sheet for 2 minutes; remove cookies to a wire rack to cool completely.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish. Beat butter, brown sugar, vanilla extract, and egg yolk in a large bowl; stir in flour and salt. Press dough into prepared baking dish. Bake in preheated oven until crust is light brown, 25 to 30 minutes. Immediately sprinkle chocolate chips over hot crust. Let stand until soft, about 5 minutes, and spread evenly; sprinkle with nuts. Cool pan on wire rack for 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square cake pan or line with parchment paper. Process garbanzo beans in a food processor until smooth. Add cinnamon and cloves and pulse until combined. Add eggs, sugar, baking powder, and orange zest; process until just combined. Stir orange juice into garbanzo mixture. Pour batter into prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Remove cake from pan and cool completely on a wire rack before cutting into squares.
Bring the chicken stock to a boil in a saucepan over high heat. Slowly pour the grits into the stock while stirring constantly. Reduce heat to low; simmer until the grits are tender and thick, 15 to 20 minutes, stirring occasionally. Stir in 1/4 cup heavy cream to thin the grits. Stir in the Gouda cheese and 1/4 cup butter until melted and smooth. While the grits are cooking, place the bacon in a large, deep skillet over medium heat; cook until the bacon fat is rendered, about 3 minutes. Stir in the shallot and garlic; cooking and stirring until the shallots are tender, about 5 minutes. Pour in the white wine and stir in 3 tablespoons butter, cooking and stirring until the butter has melted. Drop the shrimp in the skillet; cook and stir until they are bright pink on the outside and the meat is no longer transparent in the center, about 3 minutes. Stir in the spinach, mushrooms, and green onions; cook and stir until the spinach wilts, about 2 minutes more. Remove the shrimp with a slotted spoon. Stir in 2 cups heavy cream. Simmer until the cream is reduced by about a third, about 10 minutes. Season with hot sauce, salt, and pepper. Return the shrimp to the skillet to heat through. Serve shrimp and sauce over the prepared grits.
Preheat oven to 350 degrees F (175 degrees C). In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Arrange pork chops in a 9x13 inch baking dish. Season with salt and pepper to taste. Bake at 350 degrees F (175 degrees C) for 25 minutes. Remove from oven and drain excess fat from pan. Top each pork chop with a slice of onion. Place a heaping mound of rice on each chop, followed by a whole tomato that you have sliced open slightly to allow the tomato juices to run out. Pour the remaining tomatoes and juices over all along with any remaining onions. Bake at 350 degrees F (175 degrees C) for 25 more minutes.
Place the chopped bacon and onion in a skillet over medium heat, and cook and stir until the bacon is crisp and the onion is beginning to brown, about 10 minutes. While the bacon and onion are cooking, 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 penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until cooked through, but is still firm to the bite, about 11 minutes. Drain pasta, transfer to a large serving bowl, and stir in the olive oil to coat the pasta. Drain the bacon grease from the skillet, leaving a couple of tablespoons or to taste. Stir the cooked bacon mixture into the pasta, and sprinkle the Parmesan cheese over the pasta. Stir to mix in the cheese, and serve.
Preheat the oven to 375 degrees F (190 degrees C). Mix plums, brown sugar, confectioners' sugar, flour, cinnamon, vanilla extract, and nutmeg together in a medium bowl. Pour into the deep-dish pie crust. Cut the regular pie crust into strips and lay over the fruit mixture. Brush milk on the crust and sprinkle sugar all over it. Bake in the preheated oven for 40 minutes. Wrap aluminum foil over the edges of the pie to prevent burning; return to the oven and bake 7 to 10 minutes more.
Heat butter, brown sugar, and orange juice in a skillet over medium heat. Once the butter has melted, add the banana. Cook until the banana has softened and the sauce is slightly syrupy, flipping the banana occasionally, about 2 minutes. Serve each slice of banana with a scoop of vanilla ice cream. Drizzle with the sauce and sprinkle with almond slices.
Preheat oven to 375 degrees F (190 degrees C). Line an 8-inch square baking dish with aluminum foil or baking parchment. Grease the lining. Mix rice flour, quinoa flakes, tapioca starch, coconut, baking powder, stevia powder, and salt together in a large bowl; add coconut oil and mix. Beat egg and agave nectar together; add to the flour mixture and mix into a dough. Spread dough into the prepared baking dish and flatten into an even layer. Spread jam to cover nearly to the edges of the dough. Bake in preheated oven until the edges are browned and the jam is bubbling, 20 to 25 minutes. Cool bars for 10 minutes in the dish before lifting from pan by aluminum foil or parchment paper; cut into 9 squares.
Preheat oven to 350 degrees F (175 degrees C). Mix brown sugar, flour, oats, butter, and cinnamon together in a bowl until crumbly. Press half the mixture into the bottom of an 8x8-inch pan; top with cherries. Combine water, white sugar, cornstarch, and vanilla extract in a saucepan; bring to a simmer over medium heat. Cook and stir until sugar is dissolved and syrup is clear, about 5 minutes. Pour syrup over cherries; top with remaining brown sugar-oat mixture. Bake in the preheated oven until topping is browned and cherry filling is bubbling, 30 to 35 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan. In a large bowl, combine the flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center and pour in the eggs, coffee, milk, oil and vinegar. Mix until smooth; the batter will be thin. Pour the batter into the prepared pan. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 muffin tins. Mix flour, oat bran, salt, baking soda, baking powder, and cinnamon in a large bowl; form a large well in the center of the mixture. Add zucchini, papaya, carrot, applesauce, honey, eggs, vanilla extract, lemon zest, and lemon juice to the well; stir to combine batter. Spoon batter into prepared muffin tins, filling each 2/3 full. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 20 minutes. Allow muffins to cool in the tin for 5 minutes before transferring to a cooling rack.
In a large bowl, break up tomatoes in their juice. Stir in cola, spaghetti sauce mix, onion, celery, salt, and garlic salt. Stir until spaghetti sauce mix is dissolved. In a Dutch oven, over medium high heat, brown meat in oil about 10 minutes on each side. Drain off all fat. Pour tomato mixture over meat. Cover, and reduce heat to low. Simmer slowly for about 2 1/2 hours, or until meat is tender.
Heat oven to 375 degrees F. Coat 6 muffin cups generously with butter. Beat eggs and cream in medium bowl. Stir in quinoa, cheese, broccoli, onion and garlic salt. Divide mixture evenly into prepared muffin cups. Bake 19 to 21 minutes or until golden brown. Let stand 5 minutes before removing from pan.
Preheat oven to 350 degrees F (175 degrees C). Prick the sweet potatoes with a fork and bake in the preheated oven 1 hour, or until tender. Peel the baked sweet potatoes. Place in a medium bowl and whip until smooth. In a medium saucepan over medium heat, gently cook the pears 10 minutes, or until tender. Process the pears in a food processor until smooth. In a medium saucepan over medium heat, mix the evaporated milk, vanilla, brown sugar and butter. Heat until scalded. Blend into the sweet potatoes. Mix the pear puree, cinnamon, nutmeg, orange juice and pecans into the sweet potato mixture. Transfer to a large baking dish. Bake in the preheated oven 15 minutes, or until lightly browned.
Salt the rim of a tall glass. To do so, pour salt onto a small plate, moisten the rim of the glass on a damp towel and press into the salt. Fill the glass with ice cubes. In a cocktail mixer full of ice, combine the vodka, vegetable juice, Worcestershire sauce, hot pepper sauce, salt and pepper. Shake vigorously and strain into the glass. Garnish with a stalk of celery and olives stuck onto a toothpick.