HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375 degrees F (190 degrees C). Arrange almonds in a single layer on a baking sheet. Bake 5 to 10 minutes, stirring occasionally, until fragrant and lightly toasted. In a small bowl, mix red wine vinegar, maple flavored balsamic vinegar, olive oil, dry mustard, tarragon, salt, and pepper. In a medium bowl, toss the red wine vinegar mixture with the spinach and mangos. Top with the toasted almonds.
Lightly grease a deep 9-inch cake pan with cooking spray. Combine chopped durian flesh and coconut milk in a bowl. Mix flour, water, eggs, sugar, and salt together in another bowl; mix until well-blended. Add durian mixture and mix until combined. Pour batter into prepared cake pan. Set a round rack in a steamer or large wok or deep skillet over high heat. Pour in water to about 1/2 inch below the rack; bring to a boil. Place cake pan on rack and cover or tent with aluminum foil, sealing edges tightly. Steam, replenishing boiling water as needed, until a toothpick inserted into the center of the cake comes out clean, about 40 minutes. Carefully remove and let cool before cutting.
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x10-inch glass baking dish with butter-flavored shortening; dust with flour. Place apples in a colander. Douse with lemon juice; drain. Cut with an apple slicer and place into a bowl. Sprinkle with 1 tablespoon allspice and 1 tablespoon cinnamon. Arrange seasoned apples in the prepared baking dish; cover evenly with sliced butter. Mix oats, flour, baking powder, 1/2 teaspoon allspice, mulling spice, and salt together in a bowl. Beat sugar, coconut oil, applesauce, milk, eggs, and vanilla extract in a stand mixer on medium speed. Beat in oat mixture on low speed, scraping down the sides, until dough is combined. Spoon dough over apple mixture; sprinkle with cinnamon sugar. Bake in the preheated oven until golden brown, 45 minutes to 1 hour.
Mix together flour, sugar, baking powder and cheese. In a separate bowl, beat together egg, milk and oil. Stir egg mixture into flour mixture until just combined. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Line bottom and sides of an 8x8 inch pan with plastic wrap. Set aside. In a medium saucepan, bring cranberries and corn syrup to a boil. Boil on high for 5 to 7 minutes, stirring occasionally, until the liquid is reduced to about 3 tablespoons. Remove from heat. Immediately add chocolate chips, stirring untill they are melted completely. Add confectioner's sugar, evaporated milk, and vanilla extract, stirring vigorously until mixture is thick and glossy. Pour into pan. Cover and chill untill firm.
Preheat oven to 375 degrees F (190 degrees C). Place mustard in a shallow dish or bowl; place onions in a second shallow dish or bowl. Dredge chicken in mustard to coat both sides, then dredge in onions. Place coated chicken in a lightly greased 9x13 inch baking dish. Bake at 375 degrees F (190 degrees C) for 50 to 60 minutes or until chicken is cooked through and juices run clear.
Preheat oven to 375 degrees F. Lightly grease a mini donut pan. In a large mixing bowl whisk together flour, baking powder, and salt. In a second large bowl whisk together Sugar In The Raw(R), Stevia In The Raw(R), butter, eggs, milk, and vanilla until sugar is dissolved. Fold flour into milk mixture until combined. Add two teaspoons of dough to each donut cup. Bake 10-12 minutes or until golden brown. Let cool completely in the pan. In a small saucepan bring milk to a simmer, add lavender, cover, remove from the heat, and let sit 15 minutes. Strain milk and discard lavender. In a medium bowl whisk 2 tablespoons lavender milk into powdered sugar and Stevia In The Raw(R), then whisk in lemon juice. If needed, add a little more lavender milk to reach desired consistency. Dip the top of each doughnut in the glaze and place on a rack. While still wet, sprinkle with lavender and let set.
Stir the tuna, salad dressing, egg, apple, and pecans together in a bowl; season with salt and pepper. Chill in refrigerator at least 1 hour before serving.
Preheat oven to 300 degrees F (150 degrees C). Place the pie crust in its plate in a large, shallow baking pan lined with foil in case of a boil-over. Bring maple syrup to a boil in a heavy saucepan over medium heat, and cook for 5 to 7 minutes, to reduce syrup down by about one-quarter. Stir in cream, bring the mixture to a simmer, then remove from heat. Whisk egg yolks and egg together in a large bowl. Very gradually add the cream mixture to the eggs, about 1/4 cup at a time, whisking constantly. Stir in salt, vanilla extract, and vinegar. Pour the batter into the prepared pie crust. Bake until the pie is mostly set but jiggles slightly when moved, about 1 hour. Let cool before serving.
Preheat oven to 400 degrees F (200 degrees C). Mix butternut squash, chicken, red onion, feta cheese, olive oil, garlic, pepper, and sea salt together in a roasting pan. Roast in preheated oven, stirring every ten minutes or so, until the chicken is no longer pink in the center and the squash cubes are tender, 30 to 40 minutes.
Mix flour, oats, baking soda, cinnamon, cloves, nutmeg, baking powder, and salt together in a microwave-safe mug. Stir egg white, milk, brown sugar, and vanilla extract into flour mixture until batter is fully combined; slowly stir in blueberries. Cook in microwave for 1 minute. Check muffin for doneness and continue cooking in 15 second increments until cooked through, about 1 minute more.
Preheat oven to 325 degrees F (165 degrees C). Lightly coat the beef chuck roast with margarine. Sprinkle onion salt, garlic salt, white and brown sugar and one package of gravy mix over the roast. In a large roasting pan, spread a layer of potatoes and carrots on the bottom of the pan. Sprinkle 2/3 package of the gravy mix over the potato layer. Place the prepared roast on the bottom layer of potatoes and carrots. Surround the roast with the remaining potatoes and carrots, and sprinkle on the remaining gravy mix. Add the remaining margarine and the water to the pan. Cover and bake in the preheated oven for 30 minutes. Reduce temperature to 300 degrees F (150 degrees C) and continue baking for 2 hours and 15 minutes, or to desired doneness.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Combine corn flakes, Parmesan cheese, and ranch dressing mix in a bowl. Dip chicken in melted butter; roll each chicken breast in corn flake mixture until evenly coated. Place coated chicken in the prepared baking dish. Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Preheat oven to 400 degrees F (200 degrees C). In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Add the buttermilk, sugar, vegetable oil and flour to the yeast mixture; mix well. Roll dough out 1/2 inch thick and cut into circles with a biscuit cutter. Place a tablespoon of butter on top of each biscuit and fold biscuits in half. Place rolls on lightly greased baking sheets. Bake in preheated oven for 10 to 15 minutes, until golden brown.
Combine 1 cup flour, sugar, yeast, and salt in the bowl of a stand mixer. Combine 1 cup milk and butter in a 2-quart saucepan over low heat; heat until very warm (120 to 130 degrees F (40 to 54 degrees C)), about 5 minutes. Beat milk-butter mixture gradually into flour mixture on low speed. Increase speed to medium; beat for 2 minutes, stopping occasionally to scrape the bowl with a spatula. Beat in 1 cup flour and egg, occasionally scraping the bowl. Switch to the dough hook attachment; mix in remaining 2 cups flour until a soft dough forms. Turn dough out on a lightly floured work surface. Knead until smooth and elastic, about 10 minutes. Shape into a ball. Transfer to a greased bowl. Turn over to coat top with grease. Cover and let rise in a warm place until doubled, about 1 hour. Punch down dough and turn out on a lightly floured surface. Divide into 2 pieces. Place each piece in a separate bowl. Cover and refrigerate, 2 hours to overnight. Combine cream cheese, confectioners' sugar, 1 egg, and lemon juice in the clean bowl of a stand mixer. Beat on low speed until evenly blended. Increase speed to medium; beat until fluffy, about 3 minutes. Grease 2 baking sheets. Roll 1 piece of dough into a 12x15-inch rectangle. Transfer to a baking sheet. Repeat with remaining dough. Spread cream cheese filling in a 4-inch strip down the center of each rectangle. Cut dough on both sides of the filling into 1-inch-wide strips. Fold strips alternately over the filling to create a braid. Cover braided dough and let rise in a warm, draft-free place until doubled, about 1 hour. Preheat oven to 375 degrees F (190 degrees C). Brush tops of braids with 2 tablespoons milk. Bake in the preheated oven until golden brown, about 20 minutes. Transfer to a wire rack to cool.
Combine vegetable broth, kidney beans, pumpkin puree, black beans, garbanzo beans, diced tomatoes, red bell peppers, onion, tomato sauce, baby spinach, green chile peppers, olives, orange juice, garlic, vegetable oil, tomato paste, cocoa powder, brown sugar, cumin, chipotle powder, salt, Mexican oregano, and coriander in a slow cooker. Cook on Low, stirring occasionally, until flavors combine, about 8 hours.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a large bowl, cream together the butter and brown sugar. Beat in the eggs and vanilla extract until well blended. Combine the flour, baking soda, baking powder and salt; stir into the creamed mixture. On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Decorate with your favorite frostings or sprinkles if you like.
Cream butter in large bowl. Add both sugars and beat on medium for 2 minutes. Add eggs one at a time, beating well after each addition. Add lemon juice and vanilla; mix well. In a separate bowl, stir together dry ingredients. Add to creamed mixture and stir well to blend. Add chips and nuts; stir to combine. Drop by 1/4 cup or 2 ounce scoop on parchment-lined baking pans, 2 to 3 inches apart. Bake at 350 degrees F (175 degrees C) for 13 to 15 minutes or until lightly browned around the edges. Cool; remove from paper and cool completely on wire racks.
Combine milk, banana, and simple syrup in a blender; blend until very smooth, about 1 minute. Fill two 16-ounce glasses with ice cubes. Divide coffee between the glasses. Pour banana milk on top, dividing it evenly between the glasses.
Blend yogurt, banana, mango, and peanut butter together in a blender until smooth.
Cook potatoes in a microwave on high heat until soft, about 15 minutes. Place carrots and green beans into a medium saucepan of boiling water, and cook to soften, about 5 minutes. In a large skillet, heat oil over medium heat. Dip chicken strips into beaten egg, coat in bread crumbs, and cook in hot oil until golden brown on both sides. Remove to paper towels to cool. Then cut chicken strips into cubes. Cut softened potatoes into cubes. Place potato cubes, carrots, green beans, and chicken cubes into a large bowl. Gently stir in sour cream and mustard; season with adobo, and salt and pepper to taste. Lightly sprinkle a baking sheet with flour. Unroll crescent roll dough from one can onto a baking sheet; pinch the perforations together to form a single sheet of dough. Repeat with the remaining roll; lay it out beside the first sheet of dough and pinch to connect the two together. The dough should now be about 12 inches long and 7 inches wide. Roll out the dough until it is about 20 inches long and 12 inches wide. Preheat oven to 350 degrees F (175 degrees C). Spoon the filling directly down the center of the dough, leaving 1-inch margins at the top and bottom and 3-inch margins at the sides. With scissors, cut 1-inch strips from the margins of the two long sides (6 strips in all). At the top and bottom, fold the dough in about 1 inch. Then take one strip and lay it across the filling from corner to corner. Pinch to seal. Lay across another strip from the opposite corners. Repeat until all of the strips are braided across the dough. Brush the top with egg wash. Bake in a preheated oven until golden brown, about 20 minutes.
Crumble the ground beef into a large skillet over medium-high heat. Add the sausage, garlic and onion; cook and stir until the meat is no longer pink. Drain off grease, and transfer the contents of the skillet to a large pot. Pour the tomatoes into the pot with the meat, and stir in the potatoes, pinto beans, corn, diced tomatoes with chilies, mixed vegetables and water. Season with cumin, chili powder, salt and pepper. Cover, and simmer over medium-low heat for at least 1 hour. Stir occasionally. The longer this stew cooks, the better it gets.
Preheat oven to 400 degrees F (200 degrees C). Grease a 9x5 inch bread pan with 1 tablespoon butter. Press bread slices onto the bottom and sides of pan, making sure there are no gaps. In a large bowl, combine apples, sugar, cinnamon, lemon juice and 2 tablespoons cubed butter. Place apple mixture in bread lined pan. Cover top with bread slices, and coat with nonstick cooking spray. Cover with aluminum foil. Bake in preheated oven for 35 to 40 minutes. Allow to cool for 15 minutes in pan, then invert onto serving dish.
Preheat oven to 350 degrees F (175 degrees C). Combine the Gouda, sour cream, cream cheese and brandy in a 1 quart casserole dish. Bake for 30 minutes.
Stir the water, milk, and quinoa together in a saucepan; bring to a gentle boil. Reduce heat to low and simmer 5 minutes, or until the quinoa begins to soften. Stir in the banana, rolled oats, oat bran, salt, and cinnamon. Cook, stirring frequently over low heat for 2 to 5 minutes or until the mixture thickens. Remove from the heat and stir in the walnuts, brown sugar, and vanilla.
Preheat oven to 325 degrees F (165 degrees C). Grease a 12-cup fluted tube pan (such as Bundt(R)). Beat white sugar, butter, milk, and vegetable oil together in a bowl using an electric mixer until smooth and creamy. Beat eggs, 1 at a time, into creamed butter mixture, beating well before adding the next egg. Whisk flour, green tea powder, baking powder, and salt together in a separate bowl; slowly mix into creamed butter mixture until batter is smooth. Fold azuki beans into batter; pour into the prepare tube pan. Bake in the preheated oven until a toothpick inserted into the cake comes out clean, about 70 minutes. Cool cake. Invert cake onto a serving plate and dust with green tea powder and confectioners' sugar.
Preheat an oven to 325 degrees F (165 degrees C). Bring the tomato sauce, basil, olive oil, Parmesan cheese, garlic, and white pepper to a simmer in a saucepan over medium-high heat. Reduce heat to low, and keep at a simmer. 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. When the rotini is nearly ready, stir in the artificial chicken. Drain well. Spread half of the pasta sauce into the bottom of a 2 quart casserole dish, then add the drained pasta mixture. Pour the remaining sauce on top of the pasta, then sprinkle with the mozzarella cheese. Bake in the preheated oven until the cheese is bubbly and lightly browned, about 20 minutes.
Beat the egg white and water together in a small bowl; set aside. Lightly mix the ground beef, sausage, 1 tablespoon sweet chile sauce, five-spice powder, garlic powder, green onion, and salt and pepper. Place about 1 teaspoonful of the meat mixture onto a wonton wrapper with one corner facing you. Fold in the left and right corners of the wrapper to slightly overlap the filling, then tightly roll the lower corner up to create a pocket around the filling. Continue rolling until just the tip of the remaining corner is visible; brush the corner with the egg white mixture to seal. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry the egg rolls in the hot oil in batches until golden brown, 3 to 5 minutes. Drain on a paper towel-lined plate. Serve with 1/2 cup of sweet chili sauce.
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Remove all visible seeds from the grapefruit and loosen sections from membrane with a sharp knife. Place grapefruit halves cut side up in a baking dish. Stir the oats, brown sugar, cinnamon, and salt together in a small bowl; add the butter and mash with a fork to incorporate oat mixture into the butter. Spread about half of the butter mixture over the top of each grapefruit half. Cook under the broiler until the topping is golden brown, about 10 minutes.
Heat oil in a large stockpot over medium heat. Stir in the onion, carrots, and celery; cook and stir for 2 minutes. Add kielbasa, chicken broth, tomatoes, garlic, lentils, and bay leaves and bring to a boil. Reduce heat and simmer for 2 hours. Season to taste with salt and pepper.
Place shredded potatoes in a microwave-safe bowl and microwave for 3 minutes. While potatoes are heating, pour 3 tablespoons vegetable oil into a 12-inch cast-iron or nonstick skillet. Heat the oil over medium to medium-high heat. Remove the potatoes from the microwave and spoon 1 cup of the potatoes into the skillet. Repeat with another cup of potatoes and flatten each mound of potatoes to make a patty. Cook hash browns for 5 minutes. While hash browns are cooking, drain and rinse the beans. Combine beans with a large handful of cilantro, lime juice, cumin, garlic paste, cayenne, and salt in the bowl of a mini food processor. Process until smooth. Set aside. Turn the potato patties over and cook for another 5 minutes, until they are lightly browned. Dice the avocado and slice the green onions. Remove the patties from the pan. Add the remaining 3 tablespoons oil to the pan and repeat with the remaining potatoes. Spread 2 tablespoons of the black bean mixture on each patty and top with romaine, salsa, cheese, avocado, green onions and sour cream (if using).
Mix avocados, Seasoning Mix, tomato and lime juice in medium bowl. Cover surface with plastic wrap. Refrigerate 30 minutes. Meanwhile, prepare Rice Mix as directed on package. Remove from heat. Let stand 5 minutes. Spread 1/2 of the rice mixture in 11x7-inch baking dish. Layer with 1/2 each of the crumbled cooked sausage and cheese. Repeat layers. Top with avocado mixture. Serve with tortilla chips.
In a large bowl, mix together the ground beef, black pepper, garlic, mustard seed and curing salt until well blended. Divide into 2 or 4 rolls, wrap in aluminum foil, and refrigerate for 24 hours. Bring a large pot of water to a boil. Place the wrapped rolls in the water, and simmer for 1 hour over medium to low heat. Remove carefully, and poke holes in the foil to drain. Set aside to cool. Remove foil, and rewrap with new aluminum foil. Refrigerate until fully chilled, about 3 hours. Slice, and use for sandwiches, crackers, salads or just snacking.
Melt butter in a large saucepan over low heat. Stir flour, mustard, salt, and pepper into butter until mixture is smooth and bubbly. Remove from heat and add milk. Return to heat and bring to a boil, stirring constantly; boil until mixture thickens, about 1 minute. Stir ham and eggs into milk mixture and cook until heated through. Spoon creamed ham and eggs onto biscuits.
Mix wieners, ketchup, brown sugar, liquid smoke, Worcestershire sauce, and garlic powder together in a slow cooker. Cook on Low for 2 to 4 hours.
Preheat oven to 325 degrees F (165 degrees C). Line 2 mini muffin tins with mini foil liners. Place sugar, butter, and semisweet chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Stir in flour and salt. Remove from heat and let cool, about 10 minutes. Stir eggs 1 at a time into the chocolate mixture; add pecans and vanilla extract. Drop spoonfuls of batter into the prepared mini muffin tins. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes.
Preheat oven to 450 degrees F (230 degrees C). Place lamb shanks into a large bowl; drizzle with olive oil. Sprinkle with salt, black pepper, smoked paprika, cinnamon, and rosemary. Toss the lamb shanks to spread oil and seasonings over the meat. Spread onion slices and garlic cloves into the bottom of a heavy 9x12-inch baking dish. Lay lamb shanks over onions and garlic. Bake lamb in preheated oven for 30 minutes. Reduce oven temperature to 200 degrees F (95 degrees C). Combine chicken broth and saba in a bowl. Pour mixture over the lamb shanks. Cover baking dish tightly with foil and place baking dish on a baking sheet. Bake lamb in the oven until a knife pierces the meat easily, 2 1/2 to 3 hours. The meat will be tender but not falling off the bone. Use tongs to turn the shanks over in the pan sauce. Increase temperature to 350 degrees F (175 degrees C). Return shanks to oven and bake, uncovered, until meat is fork-tender and the sauce has thickened slightly, 10 to 15 minutes. Turn shanks over in the sauce after 10 minutes and check for tenderness; if still not tender enough, return to oven for 10 to 15 more minutes and test again. Transfer lamb shanks to a bowl and keep warm. Strain pan juices into a saucepan and place over medium heat. Bring to a boil and cook, stirring often, until thickened, about 5 minutes. Skim any excess grease from top of sauce. Taste and season with salt; stir in fresh rosemary. Serve sauce drizzled over lamb shanks.
In a medium heat-proof bowl, melt together the chocolate chips and condensed milk in the microwave. If you do not have a microwave, use a metal bowl over the top of a pan of simmering water. Stir frequently until melted and smooth. Stir in the peanuts and rice cereal until well blended. Drop by rounded spoonfuls onto waxed paper. Chill 2 hours to set.
Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 8x4-inch pans. Sift all-purpose flour, whole-wheat flour, salt, baking soda, baking powder, and cinnamon into a bowl. Beat eggs, milk, vegetable oil, sugar, and vanilla extract together in a large bowl. Add sifted ingredients and beat well. Stir in zucchini and walnuts until well combined. Pour batter into prepared pans. Bake in preheated oven until toothpick inserted in center of bread comes out clean, 40 to 60 minutes. Cool in pans on a wire rack for 20 minutes. Remove bread from pan and cool completely.
Using short strokes with a vegetable peeler, shave carrots into thin shavings about 2 inches long. Whisk olive oil, rice wine vinegar, lemon juice, and cumin together in a bowl; pour over carrots and toss gently with a rubber spatula. Season carrots with salt and pepper; sprinkle with green onions.