HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin with 1 teaspoon coconut oil. Bring coconut milk, quinoa, and pinch of salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and milk is absorbed, 20 to 25 minutes. Remove from heat and cool. Combine 2 tablespoons coconut oil and honey in a large microwave-safe bowl; heat in microwave until melted and smooth, 20 to 30 seconds. Beat eggs, shredded coconut, and vanilla extract into honey mixture until well combined. Stir cooled quinoa into mixture until well mixed. Place dates, chia seeds, walnuts, and ground flax in a food processor; pulse until roughly chopped. Stir into quinoa batter. Place carrot and apple in food processor and pulse until evenly chopped; stir into quinoa batter. Sprinkle a pinch of salt over batter and stir well. Divide batter into the muffin cups, filling almost full. Bake in the preheated oven until the tops are golden brown and puffed and a toothpick inserted in the middle comes out clean, 12 to 15 minutes.
Sprinkle the yeast over 1 cup of warm water in a large bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Combine the flour, sugar, and baking soda in a small bowl. Stir half of the flour mixture into the yeast mixture until no dry spots remain. Stir in the remaining flour, a 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 15 minutes. Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour. Divide the dough into 6 equal pieces and form into rounds. Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the buns, recover, and steam for 20 minutes. Serve hot.
Spray a small skillet with cooking spray; add sunflower and pumpkin seeds. Warm over low heat until they just start to brown, about 3 minutes. Remove from heat and transfer to a small bowl. Add peanut butter, almond flour, flaxseed meal, dark chocolate, and honey to the bowl. Mix well. Scoop out level tablespoon-sized portions of the mixture with a measuring spoon. Roll into balls with your fingers. Place shredded coconut in a shallow bowl. Roll each ball in coconut to coat. Transfer to refrigerator; chill until set, about 30 minutes.
Whisk lemon juice, canola oil, olive oil, sugar, salt, and black pepper in a large bowl. Add kale, tomato, sunflower seeds, and cranberries; toss to combine.
Mix apple cider, orange juice, lemon juice, pineapple juice, and sugar together in a large pot over medium-low heat. Place cloves and cinnamon in a tea ball; add ball to the apple cider mixture. Simmer mixture until warmed through, about 15 minutes. Serve from pot with large ladle.
Preheat the oven to 275 degrees F (135 degrees C). Line a 12-cup muffin tin with paper liners; place 1 cookie into each. Beat cream cheese in a medium bowl with an electric mixer until creamy. Gradually add eggs, sour cream, sugar, and vanilla extract, beating well after each addition. Stir in chopped cookies with a spatula. Spoon batter into the prepared tin, filling each cup almost to the top. Bake in the preheated oven until set, 20 to 22 minutes. Transfer cups to a cooling rack. Refrigerate until firm, at least 4 hours.
Stir chicken broth, water, carrots, celery, onion, lentils, garlic, and red wine vinegar together in a large stockpot; bring to a boil, reduce heat to low, and cook at a simmer until the carrots are tender, about 10 minutes. Stir ham, mustard, salt, and pepper into the soup; continue cooking until the lentils are tender, 20 to 30 minutes more.
Preheat the oven to 400 degrees F (200 degrees C). Mix sweet potato slices, oil, sugar, and salt together in a bowl. Arrange slices evenly on a baking sheet, preferably all laying flat. Bake in the top third of the preheated oven until tops are barely browned, 20 to 25 minutes. Flip over each slice. Continue baking until toasted on top, 10 to 15 minutes more. Immediately unstick slices from the pan. Serve warm or cool.
Combine flour, kosher salt, and yeast in a food processor. Pour in water and olive oil, with the food processor running, until the mixture forms a sticky ball of dough. Add more water if needed. Turn dough onto a floured surface and knead until it forms a smooth, round ball, about 10 seconds. Place dough in a greased bowl. Cover with plastic wrap and let rise in a warm, draft-free area until it doubles in size, 1 to 2 hours. Heat 1 teaspoon olive oil and balsamic vinegar in a skillet over medium heat; cook and stir onion and garlic until softened and slightly browned, 5 to 8 minutes. Add apples; cook and stir until slightly softened, 2 to 3 minutes. Toss radicchio with remaining 1 teaspoon olive oil, salt, and pepper together in a large bowl. Preheat oven to 450 degrees F (230 degrees C). Spread dough onto a pizza stone or greased baking sheet. Bake in the preheated oven until pale, 5 to 7 minutes. Spread a thin layer of onion mixture onto crust and top with radicchio. Bake in the oven for 5 minutes more. Turn on the oven's broiler and broil until edges begin to brown, 1 to 2 minutes. Remove flatbread from oven and garnish with parsley. Top with a drizzle of honey.
In a small bowl, stir together the water and instant coffee. In a blender, combine ice cubes, coffee mixture, milk, sweetened condensed milk and chocolate syrup. Blend until smooth. Pour into glasses and serve.
Preheat oven to 325 degrees F (165 degrees C). Spray miniature loaf pans with cooking spray. Mix oats and salt together in a bowl. Pour 1 cup boiling water over oats and stir until oats are evenly moistened. Stir 1/4 cup water and chia seeds together in a bowl until seeds start to gelatinize, 2 to 3 minutes. Stir honey, canola oil, agave nectar, vanilla extract, lemon extract, and lemon zest into oat mixture. Stir chia seed mixture into oat mixture. Beat oat-chia seed mixture using an electric mixer on low until batter is well combined. Spread batter into the prepared loaf pans, pressing with a spatula to evenly distribute. Bake in the preheated oven until sides are slightly browned and a toothpick inserted in the center comes out clean, 20 to 25 minutes. Cool on a wire rack, 3 to 5 minutes; cut into slices.
In a food processor combine raisins and walnuts. Process until they form a sticky ball. Coat hands with oil and roll mixture into balls the size of large marbles, then coat with sliced almonds. Cover and refrigerate for up to 3 days.
Combine flour, baking powder, and salt in a bowl. Stir in cold water and vegetable oil until dough comes together into a ball. Set dough on a floured surface. Pinch off ten pieces the size of golf balls, roll into balls, and flatten each into a round. Make a small hole in the center of each round. Fill a deep skillet with oil to 3/4 inch; heat over medium-high heat. Add dough rounds in batches and fry until golden brown, about 20 seconds per side. Drain on paper towels.
Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners. Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside. Combine baking mix, butter and boiling water. Divide biscuit mixture between muffin cups. Spread covering bottom and up the sides a little. Sprinkle sausage and onions. Stir together eggs and cream. Pour equal amounts of egg mixture into muffin cups. Cover with Swiss cheese. Bake in preheated oven for 25 minutes, until eggs are set.
Stir water, apple cider, brown sugar, orange slices, salt, celery, rosemary, garlic, bay leaves, and thyme together in a stock pot; bring to a boil and cook 5 minutes. Cool brine completely before using to brine turkey.
Preheat an oven to 375 degrees F (190 degrees C). Place 1 egg into a saucepan cover with water by 1 inch. Cover the saucepan and bring the water to a boil. Once the water is boiling, immediately remove from the heat and let the egg stand in the hot water for 15 minutes. Pour out the hot water and cool the egg under cold running water in the sink; peel and chop the egg. Meanwhile, bring a saucepan of water to a boil. Stir in the corn and return to a boil. Cook for 2 minutes; strain and set aside to cool. Heat the vegetable oil in a saucepan over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Pour the milk into the saucepan and whisk in the cornstarch. Add the butter, nutmeg, salt, and pepper. Bring to a simmer whisking constantly, then cook for 2 minutes until the butter has melted and the sauce has thickened. Stir in the hard boiled egg and corn; pour into the pie crust. Brush the crust with the beaten egg. Bake in the preheated oven until the crust and the pie are golden brown, about 25 minutes.
Mix the egg, jalapeno peppers, and garlic in a large mixing bowl until the egg is well blended. Add the soy sauce, Worcestershire sauce, cumin, mustard, paprika, chili powder, salt, bread crumbs, and turkey; mix well and form into 6 patties. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Cook the turkey burgers on the preheated grill until no longer pink in the center and the juices run clear, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve on the toasted hamburger buns.
Pour gin, lemon juice, orange juice, simple syrup, and brandy into a shaker. Fill the shaker with ice, cover, and shake until chilled. Strain cocktail into a Collins glassed filled with ice. Top with club soda and garnish with orange slice.
Gently mix all ingredients except avocado in a medium bowl. (Can be covered and refrigerated several hours.) When ready to serve, halve, pit, peel and slice avocado. Fan half an avocado on each plate and serve crab salad alongside.
Preheat oven to 275 degrees F (135 degrees C). Pour the butter into a medium bowl, and mix in the pecans. Stir until the pecans are well coated. Arrange coated pecans in a single layer on one or two medium baking sheets. Sprinkle with salt. Bake in the preheated oven approximately 1 hour, stirring occasionally. Remove from heat, cool and store in covered containers.
Preheat oven to 350 degrees F (175 degrees C). Grease a 5x9-inch loaf pan and line with parchment paper. Beat banana, sugar, butter, and shortening together until smooth; mix in eggs. Stir fresh orange zest, dried orange peel, nutmeg, and vanilla extract into mixture. Gradually stir flour into moist ingredients. Fold chocolate and lavender into batter. Spoon batter into prepared loaf pan. Sprinkle coarse sugar crystals over batter. Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, about 1 hour.
Mix 4 cups flour, eggs, egg yolks, 2/3 cup white sugar, water, dry yeast, orange zest, lime zest, and salt in the bowl of an electric mixer fitted with a dough hook. Add 1/2 cup plus 1 tablespoon butter; mix until dough is elastic and shiny, about 5 minutes. Form dough into a ball. Cover and let rise in a warm place for 45 minutes. Punch down dough gently; roll into a long cylinder. Join the ends of the cylinder together in the shape of an oval ring. Place ring on a greased baking sheet; cover and let rise in a warm place for 45 minutes. Preheat oven to 400 degrees F (200 degrees C). Whisk eggs whites in a small bowl. Brush egg whites evenly over dough. Mix 1/2 cup white sugar and 1/4 cup butter in a small bowl with your fingers to form a paste. Add enough flour to give paste the consistency of Play-Doh(R); divide into 5 or 6 balls. Place each ball between two 3-inch squares of parchment paper. Press with the bottom of a 1-cup measuring cup to make a circle about 1/8 inch thick. Space circles evenly around the dough ring. Arrange candied citrus peels on top of the dough. Bake in the preheated oven until golden brown, about 20 minutes. Cool for 20 minutes before slicing.
Heat olive oil and butter together in a saucepan. Cook and stir garlic, onion, and red bell pepper in hot oil mixture until onion is lightly transparent, about 5 minutes; season with Italian seasoning and continue cooking and stirring another 2 minutes. Sprinkle flour over the onion mixture; stir to incorporate. Whisk white wine into the onion mixture; bring to a simmer and cook until the liquid has reduced by half, 7 to 10 minutes. Pour chicken stock into the saucepan and bring to a boil. Stir half-and-half into the mixture, cook until it just begins to bubble and stir spinach, artichokes, and mozzarella cheese into the mixture; cook and stir until the cheese has fully melted, about 5 minutes.
Preheat oven to 425 degrees F (220 degrees C). Toss red pepper halves with 1 tablespoon of olive oil. Place them on a baking sheet and roast until the peppers are very soft and crisp at the edges, about 20 minutes. Allow peppers to cool, then dice into 1/4-inch cubes. Set aside in a large mixing bowl. Combine lentils and cold water in a saucepan and bring to a boil over high heat. Reduce the heat to low, add a pinch of salt, and simmer, covered, until the lentils are just tender to the bite, about 20 minutes. Remove from heat, drain, and cool. Transfer cooled lentils to the mixing bowl. Gently mix in the onion, celery, carrots, and parsley. Add 1/2 teaspoon sea salt and freshly ground pepper. Combine the Dijon mustard, chopped shallots, 1/2 teaspoon sea salt, lemon juice, white wine vinegar, and balsamic vinegar in a blender. Blend on High for 10 seconds. Gradually add olive oil and blend again until the dressing is fully emulsified and smooth. Pour 1/2 cup dressing over lentils and stir gently with a wooden spoon. Taste the salad and add remaining dressing if desired.
Arrange potatoes, carrots, and onion around the edges of a 5- to 6-quart slow cooker. Whisk celery soup and beef stew seasoning mix together in a bowl until smooth and creamy. Heat a saucepan over medium-high heat; cook roast until browned and seared, about 3 minutes per side. Sprinkle onion soup mix over entire roast and place roast in the center of the slow cooker, surrounding it with the vegetable mixture. Spread celery soup mixture over roast. Cook on Low, 8 to 10 hours. Remove roast from the slow cooker and place on cutting board; let rest for 10 minutes. Strain remaining liquid in the slow cooker into a bowl and whisk until smooth, about 1 minute. Slice roast and serve alongside vegetables and gravy.
Preheat oven to 350 degrees F (175 degrees C). Grease a two pint heat proof bowl or basin. In large bowl, cream together margarine and sugar. Add, a little at a time, beaten eggs, vanilla and flour, until well mixed. Fold in milk to make a smooth consistency. Pour syrup in bottom of prepared basin and layer batter over the top. Cover basin with firmly tied parchment paper covered with foil. Line a roasting pan with a damp kitchen towel. Place basin on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the basin. Steam in the oven for 1 to 1 1/2 hours, or until pudding springs back when touched. Invert onto serving plate and serve warm.
Preheat oven to 350 degrees F (175 degrees C). Grease a large baking dish with butter. Place olive oil, sun-dried tomatoes, basil, and olives in a food processor; pulse until finally chopped. Season scallops with seafood seasoning, salt, and pepper. Fold each slice of prosciutto in half lengthwise. Rub tomato mixture over scallops and wrap each with a slice of prosciutto. Arrange wrapped scallops on the prepared baking dish, seam sides down. Bake in the preheated oven until prosciutto is crispy and scallops are opaque, about 15 minutes.
In a small skillet over medium heat, cook pecans in butter until lightly browned and fragrant, stirring constantly, about 3 to 5 minutes. Set aside. Whisk eggs in a mixing bowl; set aside. Combine brown sugar and half and half in a saucepan and mix well. Bring to a boil over medium-high heat; remove from heat. Gradually pour hot mixture into the eggs, whisking constantly. Return custard to saucepan and cook, stirring occasionally, until mixture coats the back of a spoon (see Editor's Note). Remove from heat and stir in cream, vanilla, and pecans. Pour into ice cream maker and freeze according to manufacturers' directions.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Place unwrapped Brie on parchment paper. Bake until Brie is soft but not melted, 10 to 12 minutes. Cut into slices and place on top of Original Pretzel Crisps(R). Finish with cranberry sauce for a festive holiday app.
Melt butter in a large pot over medium heat. Cook and stir chopped onion and green onion in melted butter until softened, about 5 minutes. Add crawfish tails, potato soup, mushroom soup, yellow corn, white corn, and cream cheese; cook and stir until cheese melts completely into mixture. Pour half-and-half into the pot; stir. Season with Creole seasoning, salt, and black pepper. Cook until hot, about 15 minutes.
Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 12 minutes, until al dente, and drain. In a large bowl, toss the cooked pasta with the Italian dressing, cucumbers, tomatoes, and green onions. In a small bowl, mix the Parmesan cheese and Italian seasoning, and gently mix into the salad. Cover, and refrigerate until serving.
With a sharp knife, cut a lengthwise wedge out of each banana, slicing through the peel and almost through the banana. Carefully remove the wedge and set aside. Slice each candy bar into 3 slices the long way. Insert a slice of candy bar into the banana, then replace the wedge back over the candy, pushing the wedge back down. Repeat with remaining bananas; wrap the stuffed bananas tightly in aluminum foil. Roast the bananas in the coals of a campfire until the fruit is hot and the candy has melted, about 5 minutes. Unwrap the bananas, then remove peel from wedges and eat the bananas with spoons. Candy filling could be very hot, so use caution.
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and place macaroni in a casserole dish. Place 2 cups chopped buttercup squash and acorn squash in a microwave-safe bowl. Microwave until tender, about 90 seconds. Transfer to the casserole dish. Repeat with the remaining portions of chopped squash. Add 3/4 of the chopped onion, Fresno chiles, and green chiles; mix well. Sprinkle bread evenly on top of the vegetables. Place the remaining chopped onion, beans, soy milk, vegetable stock, mushrooms, lemon, tahini, olive oil, miso paste, nutritional yeast, chile powder, sage, and cayenne pepper in a blender. Blend until creamy. Pour sauce over the bread and vegetables until thoroughly doused. Season with black pepper. Bake in the preheated oven until lightly browned and bubbling, 35 to 40 minutes.
Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper. Coat with 1 tablespoon butter. Grind turbinado sugar to a fine consistency in a food processor. Pour into a bowl. Repeat with oats and almonds, grinding each into a fine meal. Sift ground almonds, ground oats, cocoa powder, and salt together in a bowl. Combine ground sugar and 1 cup melted butter in a large bowl; beat with an electric mixer until creamy. Blend in vanilla extract and cream. Add eggs one at a time, beating after each addition. Add almond mixture; beat until blended. Fold chocolate chips into the batter. Pour batter into the prepared pan. Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 35 to 40 minutes.
Preheat oven to 400 degrees F (200 degrees C). Stir 1 1/2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in a large bowl; add potatoes and garlic and toss to coat. Pour potatoes into a roasting pan. Roast potatoes in preheated oven for 35 minutes, stir, and continue roasting until tender, about 35 minutes more. Cool potatoes and garlic at room temperature for 10 minutes. Squeeze garlic cloves into a bowl to extract pulp and discard skins. Mash garlic with chives, vinegar, mustard, 1 1/2 tablespoons oil, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl; stir. Add roasted potatoes and toss to coat.
Arrange bacon slices in a microwave save baking dish, side by side. Cover dish with a paper towel. Microwave on high until bacon is soft and lightly browned, 4 to 6 minutes. Chop bacon into small pieces; reserve 3 tablespoons bacon drippings. Combine the chopped bacon, reserved bacon drippings, cream cheese, tomato, green onions, and pesto in a large bowl; mix well. Evenly spread the cream cheese mixture on the tortillas; top each with a slice of turkey. Roll tortillas up tightly, and cut into 1/4 inch slices. Discard rounded ends.
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch glass baking dish with vegetable cooking spray. Stir together, drained pineapple, milk, sugar, and eggs in a large bowl; mix well. Gently fold bread cubes in, until well moistened. Pour mixture into prepared dish. Bake in preheated oven until lightly golden on top, 25 to 30 minutes.
Cut the bread and place on a wire rack to dry out a little as you prepare the batter. Whisk the egg to blend. Melt 3 tablespoons of the butter in a saucepan or on the stovetop and allow to cool slightly. Whisk the sugar, salt and spices into the egg. When the butter has cooled slightly, slowly drizzle it in to the egg, whisking all the time. A little at a time, add the flour to the egg mixture to make a smooth thick paste. After it is all added, slowly blend in the milk and finally the vanilla. Whisk until just smooth and set aside. Heat the remaining butter in a large skillet over medium heat. Dip a slice of the bread in the batter and allow to soak for 30 seconds, no more. Remove from the batter and allow the excess to drip off, back into the bowl. Place the battered slice in the skillet. Repeat with the remaining slices. Cook until golden on one side and then flip to brown the other. Serve immediately--a fresh squeeze of lemon juice and a good dusting of powdered sugar is traditional.
In a medium bowl, mix the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and ground black pepper. Place meat in a shallow glass dish. Pour marinade over the steak, turning meat to coat thoroughly. Cover, and refrigerate for 6 hours. Preheat grill for medium-high heat. Oil the grill grate. Place steaks on the grill, and discard the marinade. Grill meat for 5 minutes per side, or to desired doneness.
Mix masa harina, salt, and 1/2 cup plus 2 tablespoons water together in a bowl using your fingertips until dough forms and pulls away from the sides, 2 or 3 minutes. Form into a firm, flattened ball and divide into 8 equal portions. Roll each portion into a ball. Keep dough balls covered with a damp paper towel as you fry them, one at a time. Place dough ball between 2 sheets of plastic or a split open zip top bag. Flatten to form a small circle about 1/8 to 3/16 inch thick. Heat oil in a skillet over medium-high heat. When oil is hot, slide in the first circle. Very carefully baste hot oil over the top of the shell with a spoon to keep oil circulating over the top surface. When shell has puffed (after about 15 seconds), cook another few seconds and flip it over and cook another 30 seconds. Remove with a slotted spoon and drain on paper towels. Repeat for each shell. When shells are still warm and pliable, gently push down puffed tops to create room for the fillings and slightly crease the shells for folding. Fill with your favorite taco fixings and serve while shells are still warm.