HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix 1/4 cup soy creamer with arrowroot and set aside. Whisk together 1 3/4 cup soy creamer, soy milk, brown sugar, pumpkin puree, vanilla extract, and pumpkin pie spice in a saucepan over medium heat, stirring frequently, until just boiling. Remove the pan from the heat; stir in the arrowroot mixture to thicken. Set aside to cool for 30 minutes. Fill cylinder of ice cream freezer; freeze according to manufacturer's directions.
Pour vegetable broth into a pot and bring to a boil. Heat oil in a skillet over medium heat; cook and stir onion and celery in hot oil until tender, 5 to 10 minutes. Add Chinese 5-spice powder to onion mixture, stir to coat, and cook until fragrant, about 1 minute. Mix sweet potatoes, apples, salt, and onion mixture into broth; cook until sweet potatoes are tender, 20 to 25 minutes. Cool soup for at least 5 minutes. Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
Combine water and sugar in a saucepan; bring to a boil, stirring until sugar is completely dissolved and syrup forms, about 5 minutes. Remove from heat, stir 1 cup mint leaves into mixture, and let steep for 30 minutes. Strain and discard leaves. Transfer syrup to refrigerator to cool completely. Blend coconut, remaining mint leaves, lime juice, and lime zest together in a blender until mint is minced and mixture is well-combined, about 1 minute. Stir coconut mixture, cooled syrup, and sparkling water together in a bowl. Pour mixture into an ice cream maker and freeze according to manufacturer's instructions.
Melt 1/4 cup butter in a large pot over medium heat. Add carrots, celery, and green onions; cook and stir until starting to brown, about 10 minutes. Stir in portobello mushrooms; cook until softened, 3 to 4 minutes. Pour chicken broth into the pot. Add artichoke hearts, thyme, oregano, cayenne pepper, and bay leaves. Simmer soup until flavors combine, 15 to 20 minutes. Melt remaining 1/4 cup butter in a small skillet over low heat. Add flour; cook and stir until a paste forms, about 1 minute. Pour in milk. Bring to a simmer and cook, stirring constantly, until thickened, about 5 minutes. Pour milk mixture into the soup. Stir in heavy cream slowly. Simmer until soup is slightly thickened and heated through, 3 to 5 minutes. Discard bay leaves before serving.
Preheat oven to 425 degrees F (220 degrees C). Combine butter, white sugar, brown sugar, water, cinnamon, and salt in a saucepan over medium heat. Bring to a boil, remove from heat and set aside. Roll out half the pastry to fit a 9-inch pie plate. Place bottom crust in pie plate; pour in apple slices. Roll out top crust into a 10-inch circle. Cut into 8 (1-inch) wide strips with a sharp paring knife or pastry wheel. Weave the pastry strips, one at a time, into a lattice pattern. Fold the ends of the lattice strips under the edge of the bottom crust and crimp to seal. Pour butter-sugar mixture over top of pie, coating the lattice, and allowing any remaining sauce to drizzle through the crust. Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake until the crust is golden brown, the caramel on the top crust is set, and the apple filling is bubbling, 35 to 40 more minutes. Allow to cool completely before slicing.
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 and rinse twice in cold water. In a large bowl, combine cooked pasta, pepperoni, broccoli, olives, cheese and dressing. Refrigerate for at least 1 hour before serving.
Heat olive oil in a large skillet over medium-high heat. Cook chicken until browned and no longer pink in the center, 3 to 5 minutes per side. Remove chicken and set aside on a plate. Add heavy cream, chicken broth, Parmesan cheese, garlic powder, and Italian seasoning to the skillet. Whisk sauce over medium-high heat until starting to thicken, about 5 minutes. Add spinach and sun-dried tomatoes; simmer until spinach starts to wilt, about 1 minute. Return chicken to the skillet and cook until heated through, 2 to 3 minutes.
Combine the jalapeno, lime zest, lime juice, garlic, cilantro, coconut, olive oil, and soy sauce in a food processor; blend until smooth. Place the shrimp in a large bowl. Pour the sauce over the shrimp and toss to coat. Cover and allow to marinate at least 2 hours. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Thread the shrimp onto skewers, piercing each shrimp near the head and tail. Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides and the meat is no longer pink in the center, 2 to 3 minutes per side.
Preheat oven to 375 degrees F (190 degrees C). In a large mixing bowl, mix together soup, milk, garlic, salt, and pepper. Stir in potatoes and kielbasa. Spoon into a 7x11 inch casserole dish. Place casserole on a baking sheet, and bake in the preheated oven for 90 minutes, or until potatoes are tender.
Whisk tamari, maple syrup, ginger, and garlic together in a large bowl; add chicken and toss to coat. Whisk chicken broth, flour, fish oil, and lime juice together in another bowl. Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, 10 to 15 minutes. Drain and rinse thoroughly. Heat coconut oil in a large skillet or wok over medium-high heat. Cook and stir chicken in hot oil until golden all over, about 5 minutes. Pour chicken broth mixture over chicken and bring to a boil; stir mushrooms, green onion, red bell pepper, and red chile pepper into chicken mixture, cover the skillet with a lid, reduce heat to medium-low, and cook until vegetables are slightly tender, about 5 minutes. Stir bean sprouts, cilantro, and noodles into chicken mixture; cook and stir until all ingredients are heated through, 3 to 5 minutes.
Pour walnuts into a skillet over medium heat. Cook, stirring frequently, until lightly toasted, about 3 minutes. Remove from heat and allow to cool. Line a rimmed half-sheet pan with aluminum foil and spray with nonstick cooking spray. Combine sugar, water, and golden syrup in a nonstick saucepan over medium heat. Do not stir. Clip a candy thermometer to the side of the pan, and wait for the mixture to reach 275 degrees F (135 degrees C), about 5 minutes. Once sugar mixture reaches 275 degrees F (135 degrees C), add toasted walnuts. Stir using a silicone spatula until mixture reaches 300 degrees F (150 degrees C), about 5 minutes more. Stir in butter, baking soda, smokehouse rub, and walnut extract. Remove saucepan from heat and carefully pour mixture onto the prepared baking sheet. Allow to cool before breaking into smaller pieces, about 30 minutes.
Combine the butter, flour and confectioners' sugar together. At first it will have a pie crust consistency. Roll into one large log and wrap in wax paper or plastic wrap. Chill for at least one hour. Preheat oven to 350 degrees F (175 degrees C). Slice chilled log into 1/4 inch thick slices. Place cookies on a baking sheet. Bake in preheated oven until edges just begin to turn golden, about 10 minutes. Watch carefully so they don't burn.
Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch baking pans with cooking spray. Combine all-purpose flour, white sugar, whole wheat flour, cocoa powder, baking powder, baking soda, and salt in a large bowl. Stir mashed bananas, buttermilk, egg whites, applesauce, egg, and 1 teaspoon vanilla extract together in a separate bowl. Add gradually to the flour mixture, mixing until batter is just combined. Divide batter evenly between the prepared cake pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 30 minutes. Combine cream cheese, peanut butter, confectioners' sugar, and 1 teaspoon vanilla extract in a large bowl; beat with an electric mixer until frosting is creamy. Run a rubber spatula around the edges of the cooled cakes. Grease a baking sheet lightly with cooking spray. Invert cake pans onto the baking sheet; tap bottoms lightly to release cakes. Spread frosting onto the cake layers. Stack layers; frost top and sides. Cut into 8 slices. Garnish with banana slices.
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in boiling water until cooked through but firm to the bite, 8 minutes; drain and return pasta to the pot. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Season browned beef with onion powder, garlic powder, salt, and pepper; add ketchup and stir. Bring mixture to a simmer, reduce heat to medium-low, and cook until the liquid thickens slightly, 5 to 10 minutes; pour over the pasta in the pot and stir. Stir Cheddar cheese into the pasta mixture until melted; add bacon bits and stir.
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, cream together the sugar and shortening. Add the eggs and vanilla; mix well. Stir in the sour cream. Sift together the flour, baking powder, baking soda, and salt; stir into the creamed mixture. Finally, stir in the chopped black walnuts. Drop cookies by teaspoonful onto a cookie sheet. In a small saucer, stir together the cinnamon and 3 tablespoons of sugar. Grease the bottom of a drinking glass and dip it into the cinnamon sugar mixture. Press down on each cookie to flatten slightly. Bake in the preheated oven for 10 to 15 minutes. These cookies travel and freeze well.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. In a large bowl, combine pumpkin, milk, eggs, sugar and spice. Mix well, and pour into a 9x13 inch pan. Sprinkle dry cake mix over the top, then drizzle with melted butter. Top with walnuts. Bake at 350 degrees F (175 degrees C) for 1 hour or until a knife inserted near the center comes out clean.
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until done; drain. Return pasta to the pot. Mix in olive oil, garlic, tomatoes, feta, and Parmesan cheese. Stir in cilantro and season with salt and pepper. Serve warm.
Preheat oven to 325 degrees F (165 degrees C). Spray a bread pan with non-stick cooking spray, and lightly dust with flour. In a large bowl, beat eggs and sugar in a large bowl until light and fluffy, about 5 minutes. Beat in bananas, applesauce, milk, oil and vanilla. In a separate bowl, sift together flour, baking powder, baking soda and salt. Stir flour mixture into banana mixture, mixing just until blended. Fold in walnuts. Pour batter into prepared pan. Bake in preheated pan until golden and a toothpick inserted into center of the loaf comes out clean, about 1 hour. Turn bread out onto a wire rack and let cool.
Place a medium bowl into freezer to chill. Wrap cubed butter in plastic wrap and refrigerate for 30 minutes. Place 1 cup plus 1 tablespoon flour in a medium bowl; add salt and whisk to combine. Rub in cream cheese using clean fingers until mixture develops coarse crumbs. Place cream cheese mixture and chilled butter into a gallon-size resealable plastic bag. Flatten the cream cheese-butter mixture into thin flakes through the bag, using a rolling pin. Freeze until mixture is firm, about 10 minutes. Pour mixture into the chilled bowl. Sprinkle with water and vinegar, tossing lightly with a spatula. Knead until dough holds together and is slightly elastic. Place dough back into the plastic bag and flatten into a disk. Refrigerate, 45 minutes to overnight, before using.
Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in onion; cook and stir until onion is softened, about 5 minutes. Set aside to cool. Place butternut squash in a large bowl, and season with curry powder, cumin, sea salt, and black pepper. Toss with a fork, then stir in the egg, garbanzo-fava bean flour, and corn flour. Mix in cooled onions. Heat 2 tablespoons olive oil in a skillet over medium heat. Scoop about 1/4 cup of the butternut squash mixture into the pan. Flatten to a patty about 1/4-inch thick. Pan fry until crisp and browned, about 3 minutes per side. Repeat with remaining squash mixture. Top with sour cream and pumpkin seeds before serving.
In a mixing bowl, combine sugar, margarine and crushed pineapple. Stir in a small amount of pineapple juice if the mixture needs more moisture. When the mixture is well blended shape it into two 1/2 pound eggs (or a bunch of smaller eggs). Freeze for one hour. While the eggs are freezing, cut semi-sweet chocolate into small pieces and place in top of double boiler with shortening. Melt over medium heat, stirring frequently until smooth. Stick a long-tined fork in top of each pineapple egg, dip it in melted chocolate to cover then drain on waxed paper.
Stir yogurt, sucralose sweetener, and lemon juice and zest together in a bowl until just combined.
Prepare a skillet with cooking spray and place over medium-high heat. Whisk together the muffin mix, flour, baking powder, egg, milk, and cooking oil until smooth. Pour 1/4 cup of batter into skillet. Cook pancake until bubbles form on top and bottom is golden brown, 1 to 2 minutes; flip and cook until bottom side reaches same golden-brown color of top of pancake. Repeat until batter is completely used.
Heat oil in a large skillet on high heat. Add chicken cubes; cook until browned, about 2 minutes per side. Reduce heat to medium-high and add coconut cream and curry sauce. Cook until chicken is no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Fill a large pot with lightly salted water and bring to a rolling boil; stir in vermicelli pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until the pasta is tender yet firm to the bite, 4 to 5 minutes. Drain. Reduce skillet heat to simmer. Add the noodles and let simmer until flavors are absorbed, about 5 minutes. Divide chicken and noodles among individual serving bowls.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch pans. In a medium bowl mix together the flour, baking powder, 1/2 teaspoon salt and ground walnuts. Set aside. In a small bowl whip 1 1/2 cups cream until stiff peaks form. Set aside. In a large bowl combine 1 1/2 cups sugar, eggs and 3 teaspoons vanilla. Beat 5 minutes at highest speed of an electric mixer. fold in flour mixture alternately with whipped cream. Pour batter into prepared pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 15 minutes, then turn out onto a wire rack and cool completely. To make the Frosting: In a large bowl combine cream cheese, 1 cup sugar 1/8 teaspoon salt and 1 teaspoon vanilla. Beat until smooth. In a separate small bowl, whip 1/12 cups whipping cream until stiff peaks form. Fold whipped cream into cream cheese mixture. To assemble cake: Split each layer in half horizontally to form 4 layers. Place 1 layer on serving plate; spread with 1/2 cup frosting. Top with second layer; spread with 1/2 cup preserves. Top with 3rd layer; spread with 1/2 cup frosting. Top with remaining cake layer. Frost sides of cake with frosting, reserving about 1 cup for decorating. Spread remaining preserves on top of cake. Using a pastry bag and a star tip, pipe reserved frosting in a lattice design on the top of cake, pipe border around top and bottom edges of cake. Store in refrigerator.
Preheat oven to 375 degrees F (190 degrees C). Place tart shells on a baking sheet. Beat brown sugar, corn syrup, and butter together in a bowl until creamy; beat in egg just until combined. Stir in pecans, raisins, coconut, vinegar, and salt; divide mixture evenly into tart shells. Bake in the preheated oven until filling is bubbly and crust is golden, about 20 minutes.
Combine rice and water in medium saucepan. Bring to a boil. Reduce heat, cover and simmer 25 minutes, or until rice is very tender and most of water is absorbed. In separate bowl combine sugar, cornstarch and salt. Add milk and sugar mixture to rice. Heat to boiling; boil 1 minute, stirring constantly. Remove from heat. Stir in butter and vanilla. Slowly stir about 1 cup of the hot rice mixture into beaten egg yolks in a bowl. Blend into remaining mixture in saucepan. Cook over medium heat, stirring frequently, just until mixture starts to bubble. Remove from heat. Serve warm or chilled, with the option of adding cinnamon and/or blueberries.
Blend cashews, water, pine nuts, nutritional yeast, garlic, lemon juice, sea salt, thyme, and pepper together in a blender or food processor until smooth.
Preheat oven to 375 degrees F (190 degrees C). Grease muffin tins lightly with oil or spray with a non-stick cooking spray. Combine whole wheat flour, baking powder, salt and ground cinnamon, mix thoroughly. Mix the milk, slightly beaten egg whites, oil, honey and shredded zucchini together. Pour into the dry ingredients and stir until just barely moistened. Batter should be lumpy. Fill muffin tins 2/3 full with batter. Bake at 375 degrees F (190 degrees C) for 20 minutes or until lightly browned.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan. Mix pumpkin puree, sugar, eggs, oil, and applesauce together in a large bowl. Whisk flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger together in a separate bowl; add to pumpkin mixture and stir until just blended into a batter. Gently fold raisins through the batter; pour into prepared loaf pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Preheat oven to 375 degrees F (190 degrees C). Prepare a baking sheet with cooking spray. Bake sweet potato in the preheated oven until cooked through and soft in the center, 40 to 45 minutes. Let potato cool completely. Peel the potato and mash flesh in a large bowl with black beans. Mix egg, green onions, and garlic into the potato mixture. Add bread crumbs and mix until the mixture sticks together; season with jalapeno pepper, salt, and black pepper. Roll the mixture into 24 small balls and flatten into 2 1/2-inch patties. Arrange patties onto prepared baking sheet. Brush each patty with olive oil. Bake patties in preheated oven until browned on top, 10 to 12 minutes. Turn patties with a thin spatula, brush again with olive oil, and continue baking until slightly crisp along the edges, 2 to 3 minutes more. Serve on buns.
In a large bowl, beat egg whites, cream of tartar, and salt until soft peaks form. Add vanilla, and slowly beat in sugar until very stiff and glossy. Spread mixture into a 9 inch pie plate to form a shell. Bake at 300 degrees F (150 degrees C) for 50 minutes. Turn oven off, and leave meringue in oven for 1 hour. Cool.
Stir cranberries, orange zest, sugar, and enough water to cover berries together in a saucepan. Bring mixture to a boil and cook until cranberries begin to burst, 5 to 10 minutes. Reduce heat to low, stir in orange juice, and simmer until flavors blend, about 1 hour. Cool to room temperature and refrigerate until a gel consistency is reached, at least 1 hour.
Pour red wine over short ribs in a large bowl. Marinate in the refrigerator, 8 hours to overnight. Remove ribs from marinade, saving marinade for later use. Season short ribs with salt and pepper. Coat 1 side of each short rib with flour. Select the "Saute" setting on an electric pressure cooker (such as Instant Pot(R)); add olive oil and butter. Cook and stir until butter melts, about 2 minutes. Add 3 short ribs to hot butter-oil mixture. Cook until bottom is browned, about 8 minutes. Transfer browned short ribs to a plate. Repeat cooking with remaining short ribs, reserving butter-oil mixture in the pot. Cook and stir onion, carrots, garlic, and rosemary in the hot butter-oil mixture, scraping browned bits off the sides of pot, until onion is softened and starting to brown, about 5 minutes. Add reserved wine marinade; stir well. Simmer until wine is reduced by 1/2, about 10 minutes. Return ribs to the pot; add chicken stock. Ensure the total volume does not go above the maximum fill line and that the bulk of the ribs are submerged. Seal the pressure cooker. Turn the venting knob on top to "Sealed", causing the floating valve to pop up. Press the "Manual" button; set timer for 35 minutes. Tap the venting knob with a wooden spoon or spatula. Stand back; turn knob to point at "Vent." Remove lid when pressure is released, about 5 minutes. Transfer the ribs to a plate and cover with aluminum foil, reserving sauce in the pot. Turn the Instant Pot to "Saute". Simmer sauce until slightly reduced, about 5 minutes. Stir water and cornstarch together in a bowl until smooth; add to sauce in the pot. Cook for 3 minutes. Strain sauce and serve over ribs.
In mixing bowl beat butter or margarine until softened. Add the sugar and beat until fluffy. Add the milk and vanilla and mix well. Add the flour and beat until well mixed. Stir in the cherries and pecans. Shape into three 7-inch long rolls. Roll in the coconut to coat. Wrap in plastic wrap and chill for several hours or overnight. Preheat oven to 375 degrees F. Cut rolls into 1/4-inch slices and place on an ungreased cookie sheet. Bake about 12 minutes or until done. Remove to a wire rack and cool.
Heat a large pot over medium-high heat. Break sausage into chunks and put in the pot; cook and stir until completely browned, 5 to 7 minutes. Transfer cooked sausage to a slow cooker. Add water, chicken broth, tomatoes, lentils, onion, celery, carrot, and garlic. Season mixture with garlic powder, parsley, oregano, pepper, basil, rosemary, and salt. Cook on Low until lentils are tender, about 4 hours. Stir cabbage into the soup; continue cooking until the cabbage is softened, 15 to 20 minutes.
Heat 1 tablespoon oil in a large skillet over medium-high heat. Fry eggplant slices a single layer at a time, replenishing oil between batches, until golden brown and soft, about 1 minute per side. Preheat oven to 350 degrees F (175 degrees C). Heat remaining 1 tablespoon olive oil in the skillet over medium heat. Add garlic; cook and stir until fragrant, about 1 minute. Add turkey and onion; cook and stir until turkey is crumbled and no longer pink, about 5 minutes. Stir in quinoa and season with salt and pepper. Pour in spaghetti sauce; cook until sauce is bubbly, 5 to 10 minutes. Spread a layer of sauce in the bottom of a 9x13-inch baking pan. Top with even layers of eggplant slices and Cheddar-Monterey Jack cheese. Repeat layering sauce, eggplant, and cheese, ending with sauce on top. Spread mozzarella cheese evenly on top. Cover with aluminum foil. Bake in the preheated oven until cheese is melted and bubbly, about 45 minutes. Uncover and continue baking until top is golden, about 15 minutes more.
Preheat an oven to 425 degrees F (220 degrees C). Place the sweet potato chunks into a large mixing bowl. Drizzle with the olive oil, then sprinkle the brown sugar, paprika, black pepper, onion powder, garlic powder, poultry seasoning, chili powder, and cayenne pepper overtop. Toss until the potatoes are evenly coated with the seasoning. Spread onto a baking sheet. Bake in the preheated oven for 15 minutes, then turn the potatoes over with a spatula, and continue baking until the sweet potatoes are golden and tender, 10 to 15 minutes more.
In a mixing bowl, blend together the shrimp, cream cheese, sour cream and chili sauce. Season to taste with salt and ground pepper, serve with favorite crackers.
Preheat oven to 375 degrees F (190 degrees C). Empty peaches into the bottom of one 9x13 inch pan. Cover with the dry cake mix and press down firmly. Cut butter into small pieces and place on top of cake mix. Sprinkle top with cinnamon. Bake at 375 degrees F (190 degrees C) for 45 minutes.