HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pluck grapes from their stems and rinse in a colander. Pour the gelatin mix onto a plate. Place grapes on the plate one handful at a time and roll around until coated. Transfer to a pretty dish and refrigerate for 1 hour to allow the gelatin to set.
Line a baking sheet with parchment paper. Combine almond flour, almond butter, and vanilla extract in a bowl; mix until well combined and a soft dough is formed. Shape dough into 1/2-inch balls and place on the prepared baking sheet. Freeze until set, about 20 minutes. Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Dip cookie balls in the melted chocolate and place on the prepared baking sheet. Sprinkle with chopped almonds and let sit until chocolate is set, about 10 minutes.
Arrange the tortilla chips on a microwave-safe platter. Shred the sausage with a cheese grater; scatter evenly over the chips; top with Cheddar cheese. Drizzle the barbeque sauce over the nachos. Heat in the microwave until the cheese melts, 15 to 30 seconds.
In a medium bowl, toss together dandelion greens, red onion, and tomatoes. Season with basil, salt, and pepper.
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x5-inch loaf pan. Combine beef, 2 cups ketchup, onion, stuffing mix, and egg in a large bowl using your hands. Mix 1/2 cup ketchup and mustard powder in a small bowl until glaze is smooth. Transfer beef mixture to the greased loaf pan. Brush the top with the glaze mixture. Sprinkle brown sugar on top of the glaze. Bake in preheated oven until no longer pink in the center, 35 to 40 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Preheat oven to 425 degrees F (220 degrees C). Line a 9-inch pie plate with pastry. Whisk sugar, flour, cinnamon, and nutmeg together in a small bowl; sprinkle 1/4 cup of sugar mixture over pastry in pie plate. Stir apples, peaches, pears, plums, and ginger together in a bowl; sprinkle with lemon juice and stir to distribute. Place fruit mixture in pie plate; sprinkle with remaining sugar mixture. Cover with pastry, pinch to seal top and bottom crusts together, and cut a few slits in top pastry with a sharp knife. Alternatively, cover with a lattice crust. Bake in the preheated oven for 15 minutes; reduce temperature to 350 degrees F (180 degrees C) and continue baking until crust is golden and filling has thickened, about 35 minutes. Cool completely before serving.
Preheat oven to 350 degrees F (175 degrees C). In a 1 quart casserole dish combine mushrooms, onion, garlic, green pepper, Italian seasoning, seasoning salt, pepper and parsley. Pour water and butter over mixture and cover. Bake in preheated oven for 40 to 45 minutes.
Blend bananas, almond milk, pecans, and cinnamon together in a blender or food processor until smooth and creamy.
Preheat oven to 375 degrees F (190 degrees C). Grease two 24-count mini-muffin tins with cooking spray. Cut each puff pastry sheet into quarters. Cut each quarter into 4 square pieces. Fill each mini-muffin cup with 1 puff pastry square. Spread 1 teaspoon chocolate-hazelnut spread over each pastry square. Place 3 banana slices on top. Bake in the preheated oven until golden brown, 15 to 18 minutes.. Transfer to a wire rack to cool completely. Beat cream cheese in a bowl with an electric mixer until smooth, about 2 minutes. Add heavy cream, sugar, and vanilla extract; beat until frosting is thick and creamy. Pipe or spoon cream cheese frosting on over banana slices.
In a large bowl, stir together pineapple chunks (with juices), peppers, carrots, and coconut. Mix in basil, ginger, garlic, oregano, and bay leaf. Pour in ginger ale, and stir in chicken strips. Cover, and refrigerate for about 1 hour. Heat oil in a large skillet over medium heat. Pour in chicken and marinade; simmer, stirring occasionally, until chicken is fully cooked and lightly browned, about 25 minutes. In a small bowl, mix together cornstarch and water; stir into sauce; cook to thicken, about 5 minutes more.
Slice chicken breasts in thirds horizontally to make 12 thin chicken fillets. Lightly pound each piece. Place in a dish, and pour milk over them. Soak for 10 minutes. In a shallow bowl, stir together the bread crumbs, Parmesan cheese and parsley. Set aside. Heat olive oil in a large heavy skillet over medium-high heat. Dredge chicken pieces in the bread crumb mixture, and place in the hot oil. Quickly brown on both sides, then remove to a buttered 9x13 inch baking dish, or similar size. Season with salt and pepper to taste. Place orange slices over the top of the chicken. Preheat the oven to 350 degrees F (175 degrees C). Drain the oil from the skillet, reserving 1/4 cup. Heat the reserved oil with the wine over medium heat until reduced by 1/2. Add broth and orange juice, and reduce by 1/2 again. Pour the sauce over the chicken, then drizzle with Grand Marinier. Bake for 20 to 25 minutes in the preheated oven, until bubbly.
Place potatoes and carrots in a slow cooker; top with chicken thighs. Combine cream of chicken soup, cream of mushroom soup, and garlic salt in a bowl. Pour over chicken thighs. Cover and cook chicken mixture on High for 3 1/2 hours. Stir potato flakes into soup mixture to thicken; cook for an additional 30 minutes.
Mash banana in a bowl; add eggs and beat until well incorporated. Add cinnamon and stir. Heat butter in a skillet over medium-low heat. Pour a small amount of batter into the center of the skillet. Cook until pancake is firm, 3 to 5 minutes. Flip carefully and cook 1 minute more.
Preheat oven to 350 degrees F (175 degrees C.) In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half and shape into balls. On floured surface, roll from center to edges into 12 inch circle. Avoid rolling too thin. Spread approximately 2 cups blueberries on each rolled pastry, or enough to make a single layer of blueberries leaving a 2 inch border. Sprinkle with cinnamon, sugar and slices of butter. Roll pastry like a jelly-roll, tucking the ends as you roll, and place on a cookie sheet. Bake in the preheated oven for 60 minutes, or until golden brown.
Preheat oven to 350 degrees F (175 degrees C). Generously grease baking sheets. Sift together flour and ginger. In a small saucepan over medium heat, combine butter, sugar and syrup and cook until butter is melted. Allow to cool. Stir flour mixture and lemon rind into syrup. Drop by spoonfuls onto prepared sheets, well spaced apart, as the mixture will spread. Bake 10 to 15 minutes in preheated oven, until golden. Remove from oven and let cool 1 minute. Have ready 5 small bowls, their undersides buttered. Gently lift the brandy snap off the tray and bend it over a bowl to shape. Remove baskets when cooler and set.
Gently combine whipped topping, pineapple with a little juice, marshmallows, cherries, and pudding mix in a large bowl until mixture is fluffy and thoroughly combined. Add more marshmallows if salad isn't fluffy enough. Chill in refrigerator for 1 hour before serving.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease bottoms of two 9 inch round layer cake pans. In a large bowl, mix the spice cake mix, dried apples, pecans, coconut, currants, eggs, brown sugar, vanilla extract and butter. Pour the mixture into the cake pans. Bake in the preheated oven 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Split each cake layer into four sections. Spread apple butter between the sections and reassemble layers.
Grease an 8-inch square cake pan. Fill a bowl with cold water. Bring sugar and golden syrup to a boil in a large saucepan over medium heat. Reduce heat and simmer until a small amount of syrup dropped into the water turns brittle, 10 to 15 minutes. Remove from heat and carefully add baking soda; stir quickly until foaming subsides and mixture turns golden. Pour into prepared cake pan. Cool until set, about 15 minutes. Break into bite-size chunks to serve.
Bring a large pot of lightly salted water to a boil. Add noodles, and cook until tender, about 7 minutes. Drain. Meanwhile, crumble the ground beef into a large skillet over medium-high heat. Season with onion powder, garlic powder, salt and pepper; cook and stir until evenly browned. Drain off grease. Stir the cream cheese and cream of mushroom soup into the ground beef until well blended. Mix in the drained noodles and corn. Stir in evaporated milk to reach your desired consistency. Top with mozzarella cheese, and serve.
Bring a large pot of lightly salted water to a boil. Add the pasta and cook for 3 to 4 minutes, until tender. Drain. While you wait for the pasta, combine the tomatoes and spinach in a saucepan over medium heat. When the spinach begins to wilt, stir in the sour cream and pesto. Toss sauce with drained pasta and serve immediately.
Separate 1/2 cup frosting between 2 bowls. Add orange food coloring to 1 bowl; mix until blended. Line a medium glass container with waxed paper. Spread frosting over the top half of each pretzel rod. Roll in sprinkles until heavily covered. Place rods upright in the prepared container to harden and dry.
Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray. Cook and stir bacon in a skillet over medium-high heat until crisp, about 10 minutes. Transfer bacon to a bowl, reserving bacon grease in the skillet. Combine spinach, mushrooms, green bell pepper, onion, salt, and ground black pepper to taste in the skillet with bacon grease; cook and stir until softened, about 5 minutes. Transfer vegetable mixture to a bowl and place in the freezer to cool, about 5 minutes. Whisk eggs and cream together in a bowl; stir in 1 cup Colby-Jack cheese, 1/2 teaspoon salt, 1/4 teaspoon ground black pepper, onion powder, and garlic powder. Add cooled vegetables and bacon to egg mixture and mix gently. Scoop 1/4 cup egg mixture into each muffin cup; top each with remaining Colby-Jack cheese. Bake in the preheated oven until egg cups are set, about 20 minutes.
Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain. Pour artichoke marinade into a large nonstick skillet over medium heat. Add chicken; cook and stir until white, about 3 minutes. Add mushrooms; cook and stir until chicken is no longer pink in the center, 4 to 6 minutes. Stir in artichokes. Mix chicken broth, white wine, and cornstarch together in a bowl until cornstarch is dissolved. Pour into the skillet slowly, stirring constantly until sauce comes to a boil. Reduce heat and simmer until thickened, about 5 minutes. Toss chicken mixture with penne in a large bowl. Season with salt and pepper.
Preheat a grill for medium-high heat. Brush peaches with a light coating of oil. Place pit side down onto the grill. Grill for 5 minutes, or until the surfaces have nice grill marks. Turn the peaches over, and drizzle with a bit of honey. Place a dollop of the cream cheese spread in the place where the pit was. Grill for 2 to 3 more minutes, or until the filling is warm. Serve immediately.
Empty sweet peas and cannellini beans into a saucepan; cook and stir over medium-high heat until heated through and 1/3 of the liquid has evaporated, about 10 minutes. Stir butter into pea mixture until melted, 2 to 3 minutes. Reduce heat to medium. Stir Parmesan cheese and black pepper into pea mixture. Cook, stirring occasionally, until creamy and thickened, 5 to 10 minutes.
Stir hot water and chicken bouillon granules together in a 2-quart stock pot to dissolve the granules completely; add tomato sauce, vinegar, barbeque sauce, honey, ketchup, brown sugar, onion powder, garlic powder, paprika, and mustard. Stir mixture and bring to a boil. Reduce heat to medium-low and simmer until the sauce is thickened, about 1 hour.
Mix crabmeat, bread crumbs, seafood seasoning, parsley, salt, and pepper together in a bowl. Beat egg with mayonnaise, and mustard in a separate bowl. Stir egg mixture into crabmeat mixture; shape into 6 patties. Lightly grease a baking sheet. Arrange patties onto baking sheet; refrigerate 30 minutes. Preheat oven to 400 degrees F (200 degrees C). Bake patties in preheated oven until golden brown, about 30 minutes.
Combine chilled cranberry juice, club soda, vodka, and Champagne (see Cook's Note). Garnish with fresh cranberries.
Heat oven to 425 degrees F. Toss first 6 ingredients in a shallow medium-sized baking dish. Cover; bake 30 minutes. Uncover; bake 20 minutes more. Sprinkle with almonds
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil. Stir olive oil and garlic salt together in a small bowl; pour into a large resealable plastic bag. Add carrots to the plastic bag, seal, and shake to coat carrots completely in oil mixture. Arrange coated carrots onto the prepared baking sheet. Roast carrots in preheated oven until crisp-tender, about 45 minutes. Sprinkle 1/4 cup Parmesan cheese over carrots and continue roasting until cheese is lightly browned, 5 to 10 minutes. Garnish with additional Parmesan cheese to serve, according to your taste.
Pour schnapps into a shot glass. Hold a teaspoon just above the schnapps, and slowly pour 151 rum onto the spoon, letting it run in a separate layer on top of schnapps. Hold the glass away from face, and light the rum with the flame of a match or lighter. Let it burn for 15 seconds. Blow out the flame, and drink it in one gulp.
Layer iceberg lettuce, corn, red bell pepper, hummus, carrots, peas, and Cheddar cheese, in the order listed, in a clear bowl.
Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans. Mix flour, cinnamon, salt, baking soda, baking powder, nutmeg, and allspice together in a bowl. Beat sugar, applesauce, and eggs together in a separate bowl; mix into the flour mixture until batter is just combined. Fold zucchini and carrots into batter. Divide batter between the prepared loaf pans. Bake in the preheated oven until a toothpick inserted in the center of the loaves comes out clean, about 1 hour.
Place flour into a large bowl; toss corned beef cubes in flour to coat. Heat olive oil in a large heavy pot or Dutch oven over medium heat and brown corned beef cubes on all sides, about 10 minutes. Sprinkle the spice packet from the corned beef over the meat; mix in potatoes, parsnips, carrots, onion, water, stout beer, beef broth, and any unused flour; stir to combine. Bring to a boil. Reduce heat to low and simmer until corned beef is very tender and the stew has thickened, 2 to 2 1/2 hours. Mix cabbage into the stew and simmer until tender, about 15 minutes. Stir in vinegar.
Remove any giblets, rinse the chicken with cold water, and place it into a large saucepan of water. Add 1 teaspoon salt, and bring to a boil over high heat. Reduce heat to a medium low, and simmer about 1 hour, skimming foam from the broth, until the chicken meat is tender. Mix the flour with a dash of salt in a bowl. With your fingers, make a depression in the top of the flour and drop in the eggs. Add the oil, and stir the eggs into the flour to make a stiff dough. Knead the dough for about 10 minutes, until smooth and elastic, and let it rest, covered, for about 10 minutes. Cut the dough in half, and roll each piece out, on a well-floured surface, into a rectangle shape until it's about 1/8 of an inch thick. Sprinkle the dough sheet with flour, and roll it up into a loose cylinder. With a sharp knife, cut 1/2 inch wide noodles from the roll. Unroll the noodles, and sprinkle with flour to prevent them from sticking together. Remove the chicken from the broth and let cool about 10 to 15 minutes, until it's cool enough to handle. Remove the skin and strip all of the meat from the bones, and return the chicken meat to the broth. Bring the broth back to a boil, drop in the fresh noodles, and let simmer over medium-low heat for about 10 minutes, until the noodles are tender, slightly puffed and lighter in color.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan. In a large bowl, cream the butter with the sugar. Beat in egg yolks. Continue beating for 10 minutes. Gradually stir in flour, alternating with splashes of milk, until all of the flour and milk are mixed in. Stir in baking powder. In a separate bowl, beat egg whites. Fold egg whites into batter. Reserve 1/4 of the batter, and pour the rest into a greased, floured tube pan. Mix cocoa into the remaining 1/4 of the batter. Then turn into tube pan, and fold under with a fork to produce a marbled appearance. Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Whisk soy sauce, sake, mirin, brown sugar, white parts of green onions, and ginger together in a saucepan; bring to a simmer and cook until sugar dissolves and marinade flavors combine, about 5 minutes. Pour marinade into a bowl and cool to room temperature. Pour 1/2 the marinade into a resealable plastic bag. Add chicken thighs, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 30 minutes to 1 hour. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and grease with vegetable oil. Arrange chicken thighs on prepared baking sheet. Discard excess marinade. Broil chicken in the preheated oven for 5 minutes. Flip thighs and broil for 5 minutes more. Flip thighs again and brush each thigh with reserved marinade. Continue to broil, brushing with reserved marinade every 1 to 2 minutes, until cooked through, about 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Garnish with dark green parts of green onions.
In a medium bowl combine sour cream, mayonnaise, green onions, dill and lemon juice. Mix well and chill for at least 1 hour.
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and cool. Mix yogurt, mayonnaise, eggs, pickle relish, pesto seasoning, paprika, celery salt, and black pepper together in a bowl; add potatoes and mix well. Chill salad in the refrigerator for 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish with cooking spray. Heat oil in a skillet over medium heat; stir in turkey sausage and spinach. Cook and stir until sausage is browned and spinach is wilted, about 5 minutes. Combine egg whites and almond milk in a large bowl; stir well. Add sage, thyme, oregano, red pepper flakes, basil, nutmeg, salt, and pepper. Layer grated sweet potatoes evenly on the bottom of the baking dish. Add turkey and spinach on top. Pour egg mixture over casserole. Sprinkle Parmesan cheese on top. Bake in the preheated oven until bubbly and the top is golden brown, about 45 minutes. Cut into 6 pieces.
Mix 1 cup water, sugar, and peach slices together in a saucepan; bring to a boil. Reduce heat to medium and simmer, crushing peach slices as you stir, until sugar is dissolved, about 5 minutes. Remove saucepan from heat, cover, and allow peaches to infuse syrup, about 30 minutes. Strain to remove peach slices. Bring 6 cups remaining water to a boil in a separate pot. Remove from heat, add tea bags, cover, and steep for about 5 minutes. Remove tea bags from the pot, pour in peach syrup, and cool to room temperature. Refrigerate until ready to serve.
Sprinkle chicken with salt and place pieces on a broiler pan. Broil for about 10 minutes, turn and broil for another 5 minutes or until chicken is cooked, but still moist. Bone, and finely chop cooked chicken pieces. In a medium bowl combine the chicken, lemon juice, coconut, and hot peppers. Chill for at least one hour and serve.
In a bowl, gently toss together the kidney beans, black beans, green bell pepper, yellow bell pepper, tomatoes, and green onions. In a separate bowl, mix the salsa, vinegar, and cilantro. Pour dressing over the bean mixture, and gently stir to coat. Chill at least 1 hour in the refrigerator before serving.
Preheat oven to 350 degrees F (175 degrees C). Slice the tomatoes in half horizontally, sprinkle each cut side with salt, and place cut sides down on paper towels for about 5 minutes. Hollow out the tomato halves, leaving sides 1/4 inch thick; remove seeds from pulp, and chop the pulp. Place the chopped tomato pulp, squash, herb stuffing mix, basil, black pepper, and mozzarella cheese in a bowl, and mix until thoroughly combined. Stuff the mixture into the hollowed-out tomato halves. Bake in the preheated oven until the squash is tender and the cheese has melted, about 20 minutes.
Preheat oven to 325 degrees F (165 degrees C). Place a large sheet of parchment paper into the middle of a roasting tray. The parchment must be large enough to completely envelop the chicken. Season the chicken with salt and pepper, stuff with half of the lemon slices, and place breast side up in the middle of the parchment paper. Sprinkle garlic slices, and thyme sprigs evenly over the chicken. Lay the remaining lemon slices over the breast. Fold the parchment over the chicken forming a loose parcel. Bake in the preheated oven until the chicken has cooked, about 1 1/2 to 2 hours. A meat thermometer inserted into thickest part of the thigh should reach 180 degrees F.
Mix farro and Swanson(R) Chicken Broth together in a saucepan; bring to a boil. Reduce heat to medium-low and allow to simmer until tender, about 30 minutes. Drain; allow to cool completely. Transfer cooled farro to a bowl. Stir in tomatoes, mozzarella, basil, almonds, and sliced onion. Add vinaigrette and mix well.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x9 inch baking pan. Mix egg, milk and oil together. In a separate bowl, stir together flour, sugar, baking powder, salt, cornmeal and potato flakes. Stir egg mixture into flour mixture just until combined. Pour batter into prepared pan. Bake in preheated oven for 20 minutes, until a toothpick inserted into center of pan comes out clean.
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish. Spoon about one heaping quarter cup of pie filling evenly down the center of each tortilla. Sprinkle with cinnamon; roll up, tucking in edges; and place seam side down in prepared dish. In a medium saucepan over medium heat, combine butter, white sugar, brown sugar and water. Bring to a boil, stirring constantly; reduce heat and simmer 3 minutes. Pour sauce over enchiladas and let stand 30 minutes. Bake in preheated oven 20 minutes, or until golden.
Sterilize 2 (1 pint) straight sided wide mouth canning jars, lids and rings by boiling for 10 minutes. Keep the lids and rings in the hot water until needed. Preheat oven to 325 degrees F (165 degrees C) In a small bowl, mix flour, sugar, baking soda and cinnamon. Set aside. In a medium saucepan, combine butter, water and cocoa powder. Heat and stir until butter is melted and mixture is well blended. Pour into a large bowl. Stir in Flour mixture and blend. Add buttermilk, egg and vanilla and beat by hand until smooth. Stir in nuts. Distribute evenly into the 2 prepared canning jars. Place the jars on a cookie sheet and bake at 325 degrees F (165 degrees C) for 35 to 40 minutes or until toothpick inserted deep into center of cake comes out clean. Using heavy oven mitts, remove cakes from oven one at a time. Place a lid, then a ring onto the jars and screw them down tightly. Place the jars on the counter and listen for them to "ping" as they seal. If you miss the "ping", wait until they are completely cool and press on the top of the lid. If it doesn't move at all, it's sealed.