HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 450 degrees F (230 degrees C). Mix all-purpose flour, butter, coconut oil, 3 tablespoons sugar, 1/2 teaspoon salt together in a bowl until well distributed. Stir in water and whiskey to form a clumpy dough. Divide dough in half; place in separate containers. Cover and refrigerate until ready to use. Pour pumpkin, condensed milk, chia seeds, vanilla extract, cinnamon, 1/2 teaspoon salt, ginger, cloves, and nutmeg into a blender. Blend filling until smooth. Line a pie pan with 1 of the dough halves. Pour filling over the pie crust. Roll out the rest of the dough onto a flat work surface and cut into decorative shapes of your choice. Arrange shapes on top of the filling. Sprinkle 2 tablespoons sugar on top. Bake pie in the preheated oven until crust starts to brown, about 20 minutes. Cover with aluminum foil and reduce heat to 325 degrees F (163 degrees C); continue baking until set, about 40 minutes.
Preheat oven to 250 degrees F (120 degrees C). Place oats, almonds, sunflower seeds, coconut flakes, cocoa powder, salt, cardamom, and cinnamon in a large bowl. Mix until thoroughly combined. Combine almond milk, brown rice syrup, molasses, coconut oil, and vanilla extract in a large measuring cup. Stir into the oats mixture with a large spoon until evenly coated. Spread onto 2 large baking sheets. Bake on the middle rack of the preheated oven, stirring every 30 minutes, until dry and crunchy, about 2 hours. Turn off heat; leave granola in the oven until cool enough to handle, 25 to 30 minutes.
Stir simple syrup and basil together in a bowl; steep 5 minutes. Stir strawberries and white balsamic vinegar with the syrup mixture, assuring the strawberry slices are coated in liquid.
Melt the chocolate chips, marshmallows, and margarine together in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove chocolate mixture from heat. Stir oats, coconut, and vanilla extract into the chocolate mixture. Line a baking sheet with waxed paper. Drop chocolate mixture by teaspoonful onto sheet. Refrigerate until yummies are firm, at least 30 minutes.
In a large bowl cream, sugar, butter, and maple syrup. Add eggs and vanilla. Grind the oats in a food processor to a coarse texture. Mix the dry ingredients together (except chocolate) and pour in half, add the cracker crumbs and nuts, mix well and add the rest of the dry ingredients. NOTE: You can use any one of the following kinds of nuts: peanuts, almonds, pecans, walnuts, filberts, cashews or chestnuts. Add the chocolate chips and chocolate pieces last and form into small balls and place on a ungreased cookie sheet 3 inches apart. Press the cookies flat. Bake for 10 to 12 minutes at 350 degrees F (175 degrees C). Dough also freezes well.
Preheat oven to 375 degrees F (190 degrees C). Spread roma tomatoes, zucchini, green bell pepper, and onion onto a large baking sheet and drizzle with olive oil. Toss vegetables to coat evenly with oil; season with salt and black pepper. Bake in the preheated oven until vegetables are tender and starting to brown, about 30 minutes. Let vegetables cool. Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain and set aside to cool. Peel and discard skins from roma tomatoes. Combine the roasted vegetables, rotini, and pesto in a large bowl. Serve slightly warm or chill if desired.
Heat oven to 350 degrees F. Combine beef, cracker crumbs, eggs, onion, 3/4 jar cocktail sauce, salt and pepper in large bowl. Stir to combine. Pat mixture into 9x5-inch loaf pan. Place strips of bacon on top of meatloaf. Bake 50 minutes. While meatloaf is baking, stir together remaining 1/2 cup cocktail sauce, brown sugar and dry mustard in small bowl. Remove meatloaf after 50 minutes. Spread sauce mixture on top and bake an additional 15 minutes. Remove from oven, serve hot.
Cook pasta in a large pot of boiling salted water until al dente. Meanwhile, pour cream into large skillet. Cook over medium heat, stirring constantly, until just about boiling. Reduce heat, and add herbs, salt, peppers, onions, and parsley. Simmer 7 to 8 minutes, or until thickened. Stir in seafood, cooking until shrimp is no longer transparent. Stir in cheeses, blending well. Drain pasta. Serve sauce over noodles.
Wash perilla leaves and soak in a bowl of cold water. Drain. Lay pork slices flat on a work surface and season with salt and pepper. Spread a small amount of pickled plum over pork. Arrange American cheese slices over pork and top with perilla leaves. Roll pork around cheese and leaves, creating 8 rolls. Wrap each pork roll with a shumai wrapper. Dampen the edges and fold wrapper around pork filling, sealing the edges. Arrange celery in 1 layer on a microwave-safe plate and spread sardines on top. Place the wrapped pork rolls on top, keeping space between each one to avoid them sticking together. Cover plate or wrap with plastic wrap. Cook in the microwave for 8 minutes. Keep the plate covered for 5 minutes before uncovering.
Eat about a tablespoon of yogurt out of the yogurt cup. Stir chips and strawberries into yogurt with fork until smooth. Enjoy!
Stir the cornstarch, stock, soy sauce, ginger and sesame oil, if desired, in a medium bowl until the mixture is smooth. Heat 1 tablespoon vegetable oil in a 12-inch skillet over medium-high heat. Add the chicken and stir-fry until it is well browned, stirring often. Remove the chicken from the skillet. Reduce the heat to medium. Heat the remaining vegetable oil in the skillet. Add the broccoli, peppers and garlic and stir-fry until the vegetables are tender-crisp. Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the chicken to the skillet. Stir in the peanuts and cook until the mixture is hot and bubbling. Serve over the rice.
Sift together flour, nutmeg, salt and pepper. Beat eggs in a medium bowl. Alternately mix in milk and the flour mixture until smooth. Let stand for 30 minutes. Bring a large pot of lightly salted water to a boil. Press batter through a spaetzle press into the water. You may also use a potato ricer, colander, or a cheese grater. When the spaetzle has floated to the top of the water, remove it to a bowl with a slotted spoon. Mix in 1 cup of the cheese. Melt butter in a large skillet over medium-high heat. Add onion, and cook until golden. Stir in spaetzle and remaining cheese until well blended. Remove from heat, and serve immediately.
Preheat the oven to 425 degrees F (220 degrees C). Press one of the pie crusts into the bottom and up the sides of a 9 inch pie plate. Refrigerate the other crust until needed. In a medium bowl, stir together the sugar, flour, orange zest and salt. Combine the rhubarb and pineapple; stir into the dry ingredients until evenly blended. Pour into the prepared pie crust. Place the remaining crust on top and crimp the edges to seal in the filling. Cut a few holes in the top pastry to vent steam. Bake in the preheated oven until the crust is golden brown and rhubarb is tender when pierced with a fork, 45 to 50 minutes.
Preheat oven to 350 degrees F (175 degrees C). Wrap each chicken breast in one piece of bacon. Place the chicken breasts in a 9x13 inch baking dish. Mix the soup and milk and pour mixture over the chicken breasts. Cover dish with foil. Bake at 350 degrees F (175 degrees C) for 50 minutes, or until chicken is cooked through and juices run clear. Remove foil for the last 15 minutes of baking, to brown the bacon.
Beat the peanut butter and butter with an electric mixer in a large bowl until smooth. Beat in the sugar and vanilla. Cover and refrigerate for 30 minutes. Roll chilled dough into small, eyeball-sized balls and place on 2 baking sheets lined with wax paper. Refrigerate for another 30 minutes. Melt the white chocolate and shortening in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Dip each eyeball into the white chocolate and transfer to the waxed paper until the chocolate has set. You can chill them in the refrigerator. Stir a few drops of blue food coloring into the remaining melted white chocolate. Make a round "iris" on the top of the cooled eyeball and press a mini chocolate chip in the center for a "pupil." For an extra spooky bloodshot eyeballs take a toothpick dipped in red food coloring and make squiggly lines on the eye.
In a food processor grind the cookies. Mix with the melted butter. Place into two pie pans and freeze. Whip the cream cheese and slowly add sugar. Mix for 3 minutes on high speed. Add the peanut butter and mix. On low speed, mix in the whipped topping. Divide in two and place in pie pans lined with cookie crust. Let set overnight in the freezer or in refrigerator. Garnish with whipped cream and shaved chocolate.
Mix lettuce, tomatoes, cucumber, purslane, mint, and parsley together in a large bowl. Place in the refrigerator. Whisk 1/4 cup olive oil, lemon juice, red onion, pomegranate molasses, sumac, and salt together in a small bowl to make dressing. Place in the refrigerator. Heat 3 tablespoons olive oil in a large skillet over medium heat. Cook and stir pita squares in the hot oil until golden brown and crunchy, about 5 minutes. Remove from heat and let cool. Pour dressing over salad; toss to mix. Scatter pita squares on top.
Mix beans with onion and bell peppers in a large bowl. In a small saucepan, combine vinegar, oil, sugar, and herbs. Season to taste with salt. Stir over medium heat until sugar dissolves; do not boil. Pour warm dressing over bean mixture, and marinate for at least 2 hours in the refrigerator before serving.
Preheat oven to 400 degrees F (200 degrees C). Grease a round baking dish with olive oil and line with parchment paper. Beat eggs in a bowl until frothy; add milk, basil, rosemary, mint, thyme, salt, and pepper and mix well. Mix honey and lemon zest into Greek yogurt. Stir yogurt mixture and Scamorza cheese into eggs. Pour egg mixture into the prepared baking dish and top with Parmesan cheese. Bake in the preheated oven until set in the center, about 15 minutes.
Puree coconut, coconut water, maple syrup, cocoa powder, agave nectar, vanilla extract, and sea salt in blender and pulse several times to chop; blend until smooth. Chill in serving containers.
Preheat oven to 400 degrees F. Heat 1 tablespoon of the oil over medium heat in a 10-inch ovenproof and nonstick skillet. Add the potatoes, season with a pinch of salt and pepper, and saute until golden brown and tender, about 10 minutes. Remove potatoes and set aside. Add the remaining 1 tablespoon oil to the skillet and add the garlic and kale and season with a pinch of salt and pepper. Saute until kale is wilted, about 5 minutes. Add potatoes and mustard; stir to combine. Stir in beaten eggs and cheese. Place the skillet in the oven. Bake for 20 minutes or until the eggs are cooked through and a toothpick inserted in the center comes out clean. Once the frittata is finished, run a knife around the edge of the skillet and gently slide the frittata onto a carving board or serving plate. Garnish with additional pecorino cheese if desired. Slice and serve.
Cut the chicken breasts into 1 inch pieces. In a shallow dish or bowl, mix together the flour, baking soda and 1 tablespoon of the cornstarch. In another dish or bowl beat the eggs. Dip chicken pieces into flour mixture, then eggs, then flour mixture again. Heat peanut oil in a large skillet and deep fry coated chicken in hot oil for 3 to 4 minutes. Drain on paper towels. Meanwhile (while frying chicken), heat broth to boiling in a medium saucepan. Add oyster sauce, sugar, soy sauce and white pepper. Mix remaining 4 tablespoons cornstarch with a small amount of cold water in a cup. Stir cornstarch mixture slowly into broth mixture to thicken, then cook for another 5 minutes over medium-low heat. Preheat oven to 200 degrees F (95 degrees C). Heat cashew nuts and chopped green onions in preheated oven for about 5 minutes. Pour sauce over fried chicken and top with cashews and green onion. Serve with soy sauce to taste over a bed of fried rice, if desired.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish. Beat eggs, oil, white sugar, and brown sugar together in a bowl until smooth. Stir pecans, flour, and vanilla into the egg mixture; pour into prepared baking dish. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
In a large bowl, beat eggs with a wire whisk. Mix in milk, flour, sugar, salt, and melted butter. Preheat a non-stick electric skillet to medium heat. Pour a thin layer of batter on skillet, and spread to edges. Cook until top surface appears dry. Cut into 2 or 4 sections, and flip with a spatula. Cook for another 2 minutes, or until golden brown. Roll each pancake up, and serve.
Blend watermelon in a blender until smooth; add lime juice and blend well. Add peach-flavored iced tea; blend until combined. Dilute with water to desired strength.
Cook potatoes in boiling water in large saucepan 15 to 20 minutes or until tender. Drain potatoes; return to pan. Mash until smooth. Add cream cheese product; stir until melted. Sprinkle with bacon.
Combine chicken broth, lemon juice, lemon zest, garlic, lime juice, lime zest, peppercorns, soy sauce, ginger, fish sauce, and chile pepper in a large pot. Remove tough outer stalks from lemongrass. Halve inner stalks and cut into 3-inch peaches. Place in a resealable plastic bag and pound with a hammer until bruised. Fill bag with water and pour into the pot. Bring soup to a boil; reduce heat and simmer until flavors combine, about 20 minutes. Strain with a small mesh strainer, discarding solids. Pour strained liquid back into the pot. Stir chicken, green onions, carrot, cabbage, mung bean sprouts, Chinese mushrooms, cilantro, Thai basil, and mint into the soup. Simmer over medium heat until carrot is tender, about 10 minutes. Spoon 1 teaspoon garlic chile paste into the bottom of each serving bowl and ladle soup on top.
Heat olive oil in a very large skillet or paella pan over medium-high heat until it begins to smoke. Place chicken thighs skin-side down into oil and sear until golden brown on both sides, about 5 minutes; set aside. Stir in onion and garlic, and cook until the onion has softened and turned translucent, about 1 minute. Add green and red bell peppers, calamari, and small shrimp; cook for 2 minutes more. Stir in salt, saffron, tomatoes, peas, rice, and water until well combined. Add chicken thighs, and simmer for 15 minutes over medium-high heat, stirring frequently to make sure rice does not stick. Decoratively nestle clams and jumbo shrimp into the rice. Reduce heat to medium-low, cover, and simmer for 10 minutes. Place the scallops into the paella, recover, and continue simmering until the rice is tender and the scallops firm and opaque, about 5 minutes. Garnish with lemon wedges to serve.
Preheat the oven to 350 degrees F (175 degrees C). Spray a 12-cup muffin tin with cooking spray. Combine beef, tomatoes, bread crumbs, egg substitute, 3 tablespoons ketchup, dried onion, Worcestershire sauce, salt, and pepper in a bowl. Fill muffin cups with the beef mixture. Mix remaining 1 tablespoon ketchup with brown sugar and vinegar in a small bowl to create a glaze. Brush or spoon glaze over the muffins. Bake in the preheated oven until muffins are no longer pink in the center, about 35 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
In a large bowl, mix the cucumber, tomatoes, olives, feta cheese, red onion, baby greens, and romaine. In a separate bowl, mix the olive oil, garlic powder, oregano, basil, mustard, lemon juice, and red wine vinegar. Pour dressing over the vegetables, and toss to coat.
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan. Whisk melted butter with 1 cup sugar in a large mixing bowl; stir cocoa, red food coloring, 1 teaspoon vanilla extract, vinegar, and salt into butter mixture one at a time, mixing well after each addition to avoid lumps. Stir 2 eggs into mixture until thoroughly combined. Stir flour into cocoa mixture just until combined; set aside 1/4 cup batter. Pour remaining batter into the prepared baking dish. Beat cream cheese in a bowl using an electric mixer on medium speed until light and fluffy; beat 1/4 cup sugar, 1 egg, and 1/4 teaspoon vanilla extract into cream cheese until very well blended and only small lumps remain, 3 to 4 minutes. Spoon cream cheese mixture in dollops over the batter in pan; gently smooth tops of dollops even with batter using a knife or offset spatula. Do not overmix. Drizzle reserved 1/4 cup of batter over the dollops of cream cheese mixture. Drag a knife or skewer through the batter and cream cheese mixture to create swirls. Bake in the preheated oven until a toothpick inserted into the center of the pan comes out clean, 30 to 35 minutes. Cool completely before cutting into bars; store covered in refrigerator.
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray. Wrap each slice of sausage with a piece of bacon and arrange in the prepared baking dish; sprinkle with brown sugar. Bake in the preheated oven until bacon is crispy and sugar is caramelized, about 1 hour.
Warm 5 tablespoons butter in a saucepan over low heat. Stir in maple syrup. Then stir in rum, fruit cocktail juice, and lemon juice to taste. Remove from heat, and set aside. Warm 2 tablespoons butter in a skillet. Place halved bananas in skillet and fry on both sides until golden and a bit crisp on the edges. Place bananas cut-side up on dessert plates. Spoon 1 or 2 tablespoonfuls of fruit cocktail into the center of each banana. Lay a scoop of ice cream on top. Then drizzle with maple sauce.
Preheat the oven to 350 degrees F (175 degrees C). Line a 12 cup muffin pan with paper liners or coat with cooking spray. In a large bowl, stir together the bananas, brown sugar, egg, vanilla and oil. Combine the whole wheat flour, oats, cinnamon, ginger, baking powder and baking soda; stir into the banana mixture until blended. Spoon the batter into the prepared muffin cups. Bake in the preheated oven until the tops spring back when lightly pressed, about 25 minutes. Cool for a few minutes in the pan before attempting to remove them.
Cook pasta in a large pot of boiling water until done. Drain. Meanwhile, heat oil in large saucepan. Add garlic and cook 2 minutes, stirring constantly. Crush herbs, and add to the garlic. Add linguine. Heat through, stirring frequently. Fold in tomatoes. Serve.
Lightly mix together avocados, green onion, cilantro, tomatoes, corn, and black-eyed peas in a salad bowl until well combined. Whisk together red wine vinegar, olive oil, cumin, and minced garlic in a bowl, and pour over the salad. Season to taste with salt and pepper, and lightly toss the salad again. Chill for 1 hour before serving, to blend the flavors.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9-inch square baking pan. Sift flour, white sugar, brown sugar, baking powder, baking soda, cinnamon, cloves, ginger, nutmeg, and salt together in a bowl. Stir pumpkin, canola oil, and vanilla extract into flour mixture until a thick batter forms. Pour batter into prepared baking pan. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 minutes.
Bring water, vegetable oil, and salt to a boil in a large pot. Add rice flour gradually, stirring constantly, until a smooth, thick dough forms, 2 to 3 minutes. Remove from heat and let cool. Mix coconut, molasses, and cardamom together in a bowl to make filling. Divide the cooled dough into 9 balls; flatten into thin discs. Place 1 tablespoon of the filling in the center of each disc. Wrap up dough around filling and roll into a ball between your palms. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add balls of dough, cover, and steam until a toothpick inserted into the center comes out clean, about 10 minutes.
Blend navy beans, tahini, onion, miso paste, and nutritional yeast in a food processor until smooth. Add almond milk, lemon juice, salt, and cayenne pepper; process until creamy.
In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better). Preheat the grill for high heat. Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.
Place the bologna in a large sealable jar. Combine the vinegar, peppers, onion, water, hot pepper sauce, and salt in a saucepan; bring to a boil; pour over the bologna. Seal the jar. Shake daily. Allow to pickle at least 3 days. For best results, allow bologna to pickle 90 days.
Bring a large pot of lightly salted water to a boil. Add the pasta, and cook for 8 to 10 minutes, or until tender. Drain, and run under cold water to cool. Drain again, and transfer to a large bowl. In a separate bowl, stir together the mayonnaise, sour cream and celery root. Stir this into the noodles to coat. Fold in the grapes, turkey and celery. Chill until serving. To serve, place a bed of romaine lettuce onto serving plates. Top with the turkey pasta salad.
Mix together the pink and green peppercorns. Spread over the both sides of the chicken breasts. Pound the chicken with a tenderizing mallet until it is half as thick as it was before. Melt half of the butter in a skillet over medium heat. Fry chicken breasts for about 5 minutes per side, or until nicely browned and no longer pink in the center. Remove chicken to a serving dish, and keep warm. Stir the remaining butter, heavy cream, garlic and rosemary into the skillet, mixing into the juices from the chicken. Simmer, stirring constantly, for 5 minutes. Pour sauce over the chicken, and serve.
Preheat oven to 400 degrees F. For filling, in a medium bowl, combine 4 ounces cream cheese and 1/4 cup Marzetti Old Fashioned Caramel Dip and beat with an electric mixer on medium speed until creamy. Combine apples, spice blend and 2 tablespoons water in a microwave safe bowl and microwave for 3 minutes. Drain off excess water and cool. For cake, in a large bowl, combine biscuit mix, remaining 4 ounces cream cheese and butter. Using two forks, blend mixture until it resembles cornmeal. Add milk and mix to form a ball of dough. Place dough on a floured work surface and roll into a 9x12 rectangle. Transfer dough to baking sheet. Spoon cream cheese mixture into center of dough, place cooled apple pieces on top, and cover all with reserved 1/2 cup Marzetti Old Fashioned Caramel Dip. To create overlapping strips, cut twelve 2 1/2 inch long strips on each side of dough. Fold strips of dough over filling. Bake 15 minutes or until cake is golden brown. Cool completely and serve. Cover leftovers with plastic wrap and keep chilled in refrigerator.