HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper. Stir honey, coconut oil, and maple syrup together in a saucepan over low heat until completely melted and combined, 3 to 5 minutes. Combine cereal, oats, sunflower kernels, cashews, ginger, cardamom, and cinnamon together in a large bowl. Pour honey mixture over cereal mixture and stir until completely coated. Pour cereal mixture in a layer on prepared baking sheet. Bake in the preheated oven until golden brown, about 40 minutes.
Pour champagne into a flute, filling about 3/4 full. Top with pomegranate juice. Garnish with a few pomegranate seeds.
Combine garbanzo beans, diced tomatoes, roasted red pepper, jalapeno pepper, sriracha sauce, garlic powder, and chili powder in a saucepan over medium heat. Cook and stir until beans are soft and heated through, about 15 minutes. Drain all but 1 tablespoon liquid from the mixture. Stir taco seasoning into the bean mixture; cook until flavors combine, about 2 minutes. Pour bean mixture into a food processor; puree to desired consistency. Spoon dip into a serving bowl.
Place the ham bone, onion, tomatoes, kidney beans, potatoes, and green pepper into a 3 quart or larger slow cooker. Dissolve the bouillon cubes in water, and pour into the slow cooker. Cover, and cook on High until warm. Reduce heat to Low, and continue to cook for 5 to 6 hours.
Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with cupcake liners. Mix sugar, buttermilk, eggs, oil, and 1 teaspoon vanilla extract together in a large bowl. Stir in pineapple, carrots, and coconut. Combine all-purpose flour, whole wheat flour, baking soda, salt, and cinnamon in a separate bowl. Stir flour mixture gently into the carrot mixture. Fill lined muffin cups about 3/4-full of batter. Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, about 15 minutes. Remove from oven and set aside to cool, at least 25 minutes. Blend confectioners' sugar, cream cheese, butter, and remaining 1 teaspoon vanilla extract together in a bowl using an electric mixer until creamy. Frost the cooled cupcakes.
Preheat oven to 400 degrees F (200 degrees C). Line a roasting pan with a sheet of aluminum foil. Preheat a large skillet over high heat. Pour in the oil, and heat until smoking. Sear the tenderloin roast in the hot oil until browned on all sides, about 5 minutes. Remove to the roasting pan when done. While the roast is searing, place the garlic, mustard, avocado, and steak seasoning into a blender or food processor. Blend until smooth. Coat the seared roast all over with the avocado mixture. Roast in preheated oven until the tenderloin has reached your desired degree of doneness, about 40 minutes for medium.
Pour sugar over blueberries in a bowl to make juice, mashing the berries a little. Pour off and reserve juice. Mix gelatin with blueberry juice in a medium saucepan over low heat. Cook until gelatin is dissolved, about 2 minutes. Transfer mixture to a bowl. Stir yogurt into the bowl with gelatin mixture. Add remaining blueberries. Pour into crust. Refrigerate pie until set, about 2 hours.
Heat olive oil in a skillet over medium heat; arrange half the plantain pieces, without overlapping, in the hot oil. Cook until lightly browned, about 2 minutes per side; drain plantains on a paper towel-lined plate. Repeat with remaining plantain pieces. Serve hot with sour cream.
Mix together the graham cracker crumbs and melted butter press 2 cups of the mixture into the bottom of a 9x13 inch pan. Set aside the rest for the topping. Dissolve lemon gelatin in boiling water, set aside to cool. In a medium bowl, beat together the cream cheese, sugar and vanilla. Stir in the gelatin mixture and lemon juice. In a separate bowl, whip evaporated milk. Fold milk into the cream cheese mixture. Pour into the prepared pan. Chill for 4 hours, then top with cherry pie filling and sprinkle with remaining crumb mixture.
Combine almond milk, papaya, protein powder, turmeric root, and ginger root in a blender; add ice and blend until smooth.
Combine amaretto and lemon juice in a cocktail shaker. Add ice and shake until chilled. Strain into chilled sour glass. Garnish with a slice of orange.
Place peppers in food processor or blender; cover. Pulse until peppers are 1/8- to 1/4-inch in size. Cook sauce, peppers and chicken in large, nonstick skillet over medium-low heat, stirring occasionally, until heated through (do not boil). Add pasta; toss well. Serve with cheese and chopped fresh parsley.
Whisk sea salt, black pepper, cumin, paprika, Italian seasoning, and garlic powder together in a bowl. Season chicken breasts with seasoning mixture and place chicken in the slow cooker. Stir cream of mushroom soup, Italian dressing, sour cream, Parmesan cheese, flour, and vinegar together in a bowl; pour over chicken. Cook on Low for 6 hours. Shred chicken in the slow cooker using 2 forks. Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain. Serve chicken over angel hair pasta.
Preheat oven to 375 degrees F (190 degrees C). Place eggs and cracker crumbs in two separate shallow bowls. Mix cracker crumbs with garlic salt and pepper. Dip chicken in the eggs, then dredge in the crumb mixture to coat. Arrange coated chicken in a 9x13 inch baking dish. Place pieces of butter around the chicken. Bake in the preheated oven for 40 minutes, or until chicken is no longer pink and juices run clear.
Cream butter and sugar till fluffy. Add egg and vanilla. Beat well. Add dry ingredients. Shape dough into 1 inch balls and roll in sugar cinnamon mixture. Place 2 inches apart on ungreased cookie sheets. Flatten slightly with a drinking glass. Bake at 375 degrees F (190 degrees C) for 8-10 minutes.
Drain the brine from the pickles and discard. Slice pickles lengthwise, and return them to the jar. Pour in the hot pepper sauce, and add the garlic. Pour in about 1/3 of the sugar. Close the lid tightly. Gently tip the jar back and forth several times to allow everything to mix well. Leave out on the counter at room temperature for about 1 week. During the week, add more sugar as the sugar in the jar dissolves. Gently tip the jar back and forth to mix. Continue the process throughout the week, until you have used up all of the sugar. When all of the sugar has been absorbed, pickles will be dark green and crispy. Transfer pickles to smaller sterile jars, and divide syrup between jars. Seal with lids and rings. Store in the refrigerator, and consume within one month.
Move an oven rack near the top of oven and preheat oven to 475 degrees F (245 degrees C). Preheat a heavy baking sheet in the oven. Dust a clean work surface and a rolling pin with 1 teaspoon flour, or as needed. Place 1 cup of flour into a mixing bowl; set a timer for about 16 minutes (18 minutes maximum). Start the timer; pour the water, about 1 tablespoon at a time, into the flour. Stir the water and flour together with a fork until the dough forms a rough ball, remove the dough to the prepared work surface, knead rapidly and firmly until smooth, about 30 seconds to 1 minute. Divide the dough into four equal pieces; cut each piece in half again to get 8 pieces total. Swiftly roll each piece into a ball. Roll each piece of dough out into a 5-inch pancake, dusting the top and rolling pin with flour as needed. Gradually roll the pancakes out to a size of about 8 inches, increasing the size of each by about 1 inch, then letting the dough rest for a few seconds before rolling again to the finished size. Roll from the center out. The bread rounds should be very thin. Using a fork, quickly pierce each bread about 25 times, all over, to prevent rising. The holes should go completely through the bread. Flip the bread over, and pierce each piece another 25 times with the fork. With at least 5 minutes left on the timer, remove the hot baking sheet from the preheated oven, and place the rounds onto the baking sheet. Place the baking sheet onto the rack near the top of the oven, and bake for 2 minutes; turn the breads over and bake an additional 2 minutes, until the matzot are lightly browned and crisp. Transfer to a wire rack to cool. Lightly anoint each matzah with olive oil, using a brush, and sprinkle generously with salt.
Preheat oven to 350 degrees F (175 degrees C). Sift flour, baking soda, and salt together in a bowl. Beat sugar, crushed pineapple, shortening, eggs, and lemon extract together in a bowl until thoroughly mixed. Add flour mixture to pineapple mixture; stir until just combined. Drop dough by teaspoonfuls 2 inches apart onto baking sheets. Bake in batches in the preheated oven until tops are lightly browned, 12 to 15 minutes per batch. Transfer to wire racks to cool.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Mix walnuts, garlic, honey, olive oil, rosemary, and salt together in a bowl until walnuts are coated; spread onto the prepared baking sheet. Bake in the preheated oven until walnuts are lightly browned, about 10 minutes.
Cut ribs into 1-rib pieces and toss with 1 teaspoon garlic powder. Brown half of ribs in hot oil in Dutch oven over medium-high heat; remove. Brown remaining ribs. Drain fat from pan. Return ribs to pan; stir 1/3 cup water, less sodium soy sauce, sherry and brown sugar. Cover and simmer 1 hour, or until ribs are done, stirring occasionally.
Heat oil in a heavy pot or deep-fryer to 375 degrees F (190 degrees C). In a medium glass or metal bowl, whip egg whites until they just hold a stiff peak. Fold in Parmesan cheese until evenly distributed. Form level teaspoons of batter into balls. Fry balls a few at a time, turning once until crisp and golden. Using a slotted spoon, remove puffs from oil and place onto paper towels to drain.
Preheat the oven to 325 degrees F (165 degrees C). In a medium bowl, mash together the garlic and tomato. Stir in the sour cream and season with salt and pepper. Place the fish fillets in a shallow baking dish. Bake fish for 10 minutes in the preheated oven, until about halfway done. Remove from the oven, and pour the tomato sauce over it. Return to the oven, and cook for 10 more minutes, or until fish flakes easily with a fork.
Stir flour, soy milk, egg, flax seeds, baking powder, sugar, and vanilla extract together in a bowl. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Preheat oven to 425 degrees F (220 degrees C). Prick the pie crust all over with fork and bake for 5 minutes. Place the frozen spinach in microwave safe bowl and cook until thawed. Drain as much of the liquid as you can and then use paper towels to get the spinach as dry as possible. Beat together the eggs, yogurt or sour cream, flour, and pepper until well mixed. Stir in the spinach. Layer the sliced mushrooms, cheese, and chopped scallions in that order on the bottom of the pie crust. Top with the spinach mixture. Bake in preheated oven for 15 minutes and then decrease temperature to 350 degrees F (175 degrees C) and bake for 30 additional minutes. Let cool before serving.
Preheat oven to 350 degrees F (175 degrees C). Stir onion, mayonnaise, and mozzarella cheese together in a casserole dish; season with salt and pepper. Bake in the preheated oven until top is beginning to brown, 25 to 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease one 2 quart casserole dish and set aside. Blend together the sweet potatoes, evaporated milk, orange juice, vanilla, sugar, salt, 3 tablespoons butter, nutmeg and cinnamon. Pour into prepared casserole dish. Prepare the topping by mixing together the 1/3 cup butter, brown sugar, flour and pecans. Sprinkle over casserole and bake for 45 minutes or until hot.
Season both sides of chicken breast with salt. Sprinkle 1 tablespoon berbere spice mix to coat both sides of chicken breast (see Cook's Note for recipe link). Melt butter in a skillet over medium-high heat until it just starts to turn brown. Immediately transfer chicken breast to skillet; cook 2 to 3 minutes per side. Transfer chicken to a warm dish. Stir in lime juice, tomato paste, chicken broth, and coconut milk; stir to deglaze pan. Bring to a simmer while stirring. Add 1/2 teaspoon berbere spice and a pinch of salt. Transfer chicken breast back to skillet; reduce heat to medium-low. Cook until chicken is cooked through and sauce starts to reduce, basting chicken with pan juices as it cooks, 4 or 5 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle with chopped cilantro. Serve with a drizzle of the pan sauce.
Preheat oven to 400 degrees F (200 degrees C). Place bananas on a baking sheet and prick peels with a fork. Bake bananas in the preheated oven until peels turn black and flesh is very tender and mushy, 15 to 20 minutes. Remove from oven and let cool to room temperature, about 20 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Lightly grease a loaf pan. Split banana peels with a sharp knife and transfer flesh to a large bowl. Add honey and oil; beat with an electric mixer on low speed until combined. Beat in egg yolks 1 at a time. Add walnuts, cinnamon, nutmeg, and allspice to the batter. Beat egg whites with salt in a glass, metal, or ceramic bowl until soft peaks form. Fold beaten egg whites into the batter. Pour into the prepared loaf pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Invert onto a plate and let cool.
Place garlic and salt in a mortar; smash and mash with the pestle until it becomes a paste, 5 to 8 minutes. Add walnuts; mash walnuts into a paste until you reach your desired texture (coarse or smoother), another 5 to 8 minutes. Add parsley and mash to break up and blend with the walnut/garlic mixture, about 4 minutes. Add lemon juice and olive oil; stir, mash, and emulsify liquids into the mixture until it becomes very thick and well blended, 8 to 10 minutes. Taste and adjust seasonings. If mixture seems too thick, whisk in a tablespoon of water, or as needed. Spread on bread, use on pizza or pasta, or on roasted chicken. The taste is just like garlic butter, so use it as such.
Preheat oven to 450 degrees F (230 degrees C). Whisk baking mix, white sugar, and cinnamon together in a bowl; stir in milk until dough is just combined. Fold raisins into dough. Knead dough about 10 times and roll out to 1/2-inch thickness. Cut round biscuits using a biscuit cutter or cookie cutter; arrange on a baking sheet. Bake in the preheated oven until lightly browned, 8 to 10 minutes. Stir confectioners' sugar, water, and vanilla extract together until glaze is smooth; drizzle over warm biscuits.
Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Add coconut oil; when hot, add onion and cook for 1 minute. Add 2 tablespoons curry powder and garlic. Mix well and cook for 2 minutes. Turn off Saute function. Stir in diced tomatoes, tomato sauce, chicken broth, and sugar. Poke holes into each chicken breast using a fork. Sprinkle with salt, pepper, and remaining curry powder. Add seasoned chicken to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove chicken; use 2 forks to shred the meat and return it to the pot. Turn on Saute function; cook and stir until liquid is lightly boiling, 2 to 3 minutes. Turn pressure cooker to Keep Warm. Add coconut milk and stir well; cook for 10 minutes more to allow flavors to come together.
Combine strawberries, blueberries, bananas, orange juice, yogurt, and soy milk powder in a blender. Blend until smooth, then pour into glasses and serve.
Heat 1 tablespoon olive oil and 1/2 tablespoon butter in a large skillet over medium heat. Season scallops with salt and pepper. Place half of the scallops in the skillet without crowding; cook until browned, about 2 to 3 minutes on each side. Remove scallops to a plate. Heat 1 tablespoon olive oil and 1/2 tablespoon butter in the skillet, and cook remaining scallops. Remove to plate. Wipe out skillet, and return skillet to medium heat. Pour in wine, and boil 1 or 2 minutes, until reduced to about 2 tablespoons. Reduce heat to low, and whisk in the remaining 4 tablespoons butter; just softening butter to form a smooth sauce. Stir in salt, lemon zest, and tarragon. Pour sauce over scallops.
Preheat the oven to 350 degrees F and line two large baking sheets with parchment paper. Stir one of the raspberry packages together with the sugar and 2 tablespoons apple juice in a medium saucepan over medium heat. Reserve the second container of raspberries. Cook the raspberries for about 5 minutes until the sugar is dissolved into the juice, the raspberries start to soften, and the juice comes to a simmer. Whisk the remaining tablespoon of apple juice with the cornstarch and add to the simmering raspberries. Cook for 1-2 minutes more, then stir in the remaining fresh raspberries. Unfold the thawed puff pastry sheets and cut each sheet into 4 squares. Brush the edges of each square with the egg wash and spoon the raspberry filling into the center of each square. Lift one corner of each square and carefully fold diagonally to make triangle-shaped puff pastry packets, pressing gently to seal the pastry edges. Transfer the turnovers to the prepared baking sheets. Brush egg wash on each turnover and sprinkle with raw sugar, if desired. Bake for about 20 minutes, until the pastries are puffed and golden brown. Cool on the baking sheets for 5 minutes before serving.
Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper. Stir cake mix, eggs, oil, and vanilla extract together in a bowl. Shape dough into 1-inch balls. Arrange 2 inches apart on the prepared baking sheets. Coat a glass lightly with flour; flatten each dough ball into a cookie. Bake in the preheated oven until cookies are slightly golden at the edges, 6 to 8 minutes. Transfer to wire racks to cool completely. Place ice cream in the bowl of a stand mixer fitted with the paddle attachment. Blend on low speed until uniformly softened, 10 to 15 seconds. Add marshmallows; blend until incorporated. Line a rimmed 9x13-inch baking sheet with aluminum foil. Spread ice cream on top. Freeze until firm, 5 hours to overnight. Line a baking sheet with parchment paper. Spread 1 to 2 teaspoons frosting on the bottom of each cookie. Place 12 cookies frosting side-up on the baking sheet. Remove ice cream from the freezer. Cut ice cream into rounds using a 2-inch cookie cutter. Place ice cream rounds onto the cookies using a spatula or by pressing them out of the cookie cutter with a spoon. Press another cookie on top, frosting-side down. Place baking sheet in the freezer until ice cream cookie sandwiches are firm, 8 hours to overnight. Pour sprinkles into a bowl. Roll each ice cream sandwich in sprinkles. Place 1 sandwich into each sandwich bag; fold the edge and crease to seal. Freeze for 1 to 2 hours. Peel down bag as you eat, keeping the bag underneath to catch drips.
Scrub the potato, and prick several time with the tines of a fork. Place on a plate. Cook on full power in the microwave for 5 minutes. Turn over, and continue to cook for 5 more minutes. When the potato is soft, remove from the microwave, and cut in half lengthwise. Season with salt and pepper, and mash up the inside a little using a fork. Top the open sides with butter and 2 tablespoons of cheese. Return to the microwave, and cook for about 1 minute to melt the cheese. Top with remaining cheese and sour cream, and serve.
Preheat oven to 350 degrees F (175 degrees C). Layer ham into a 2-quart casserole dish. Bring water to a boil in a saucepan. Slowly pour grits into the water while stirring constantly. Reduce heat to medium-low, and simmer until the grits are tender and thick, 3 to 4 minutes. Mix Cheddar cheese and butter into grits. Whisk milk, eggs, salt, and cayenne pepper together in a bowl; stir in rosemary and garlic. Pour grit mixture over ham. Cover casserole dish with aluminum foil. Bake in the preheated oven until casserole is bubbling, about 45 minutes.
Set grill to medium heat. Clean and remove shell from shrimp (leaving tail on). In plastic container or bag add shrimp, cilantro, lime juice, ground black pepper and sea salt, place in refrigerator and allow to marinate for minimum of 30 minutes (overnight will give the best flavor). Place marinated shrimp on sheet of Reynolds Wrap(R) Heavy Duty Foil, pour BBQ sauce over shrimp, fold aluminum foil up and fold over twice; fold each end. Leave enough room for air to circulate in packet. Place packet on grill and allow to cook 6 to 8 minutes. Citrus Corn Salad: In a large skillet over medium heat add corn and granulated sugar, allow to cook 8 to 10 minutes. Add ice and water to large bowl to make ice bath and pour corn into ice bath, drain in colander, pour corn back into the bowl and add the cilantro, celery, red pepper, red onion, grape tomatoes, lime juice, apple cider vinegar, sea salt and ground black pepper and mix together to incorporate.
Preheat the oven to 450 degrees F (220 degrees C). Rub butter over the entire chicken. Season with salt, pepper and thyme. Place the carrots inside the cavity, and tie the legs together. Place the chicken breast side up in a roasting pan. Lay bacon strips across the top of the chicken, and secure with toothpicks. Sprinkle with paprika. Pour the beef broth into the roasting pan - do not pour over the bacon. Roast for 15 minutes in the preheated oven, the reduce the heat to 350 degrees F (175 degrees C). Baste with some of the broth. Continue to roast for 1 hour and 15 minutes, or until the internal temperature is 180 degrees F (82 degrees C) when taken in the thickest part of the thigh. Baste every 15 minutes with the broth. Remove the bacon and discard toothpicks. Roast the chicken for 15 more minutes to brown the skin. Transfer to a serving platter, and remove the ties. You may eat the bacon, but it is best to discard the carrots.
Preheat oven to 350 degrees F (175 degrees C). Spread almonds onto a baking sheet. Line a 9x13-inch baking dish with parchment paper. Bake almonds in the preheated oven until toasted and fragrant, 7 to 8 minutes. Chop almonds. Beat butter in a large mixing bowl with an electric mixer on medium-high speed for 30 seconds. Add white sugar, vanilla extract, lemon extract, and salt; beat until well combined, scraping sides of bowl occasionally. Stir flour, lemon zest, and 1/2 cup almonds into creamed butter mixture until dough is combined. Press dough evenly into the prepared baking dish. Sprinkle remaining almonds over dough, pressing lightly. Bake in the preheated oven until top is golden, about 20 minutes. Cool brittle in the dish on a wire rack. Sprinkle confectioners' sugar over brittle; break into chunks.