HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place cauliflower in a pot and cover halfway with water; bring to a boil and cook until completely mushy, 15 to 20 minutes. Mash cauliflower with a hand blender or potato masher until the consistency of mashed potatoes. Mix eggs, psyllium husks, and salt into mashed cauliflower until smooth and fully incorporated. Let mixture sit for 20 minutes. Separate mixture into balls smaller than tennis balls and larger than golf balls. The dough will be sticky. Roll each ball on a work surface coated in coconut flour until wraps are thin. Heat a large skillet over medium heat. Place wraps in the hot skillet and cook until crisp and lightly browned, 2 to 3 minutes per side. Cool wraps on a wire rack.
Heat olive oil in a large pot over medium heat. Stir in onion, carrot, celery, and garlic; cook to soften, but not brown, about 7 minutes. Mix in the mace and split peas. Stir in the stock; cover, and simmer for 1 hour, or until the peas are soft. Season with salt and pepper. Stir in frankfurters, and heat through.
Preheat the oven to 350 degrees F (175 degrees C). Place the ham in a baking dish or roasting pan and cover tightly with aluminum foil. Roast for 30 minutes in the preheated oven. While the ham roasts, mix together the apple pie filling, mustard, barbeque sauce and honey. Coat ham with the mixture when the 30 minutes are up. Return to the oven uncovered and cook for an additional 30 minutes or until ham is heated through.
Preheat an oven to 350 degrees F (175 degrees C). Stir together the luncheon meat, processed cheese, relish, and salad dressing in a bowl. Spoon the filling into the sandwich buns, and wrap each sandwich individually in aluminum foil. Place the sandwiches onto a baking sheet. Bake in the preheated oven until the filling is hot, and the buns have toasted, 10 to 15 minutes.
Preheat oven to 425 degrees F (220 degrees C). Stir water and half the pizza sauce together in the bottom of a 13x9-inch baking dish. Lie spaghetti atop the sauce mixture. Arrange chicken atop the noodles. Pour remaining sauce over the chicken breasts and spaghetti; top with pepperoni and mozzarella cheese. Cover the baking dish with aluminum foil. Bake in preheated oven for 45 minutes. Remove foil and continue baking until chicken is no longer pink in the center and cheese is bubbling, 5 to 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl. Mash the yolks with a fork. Stir the mayonnaise, chopped green chiles, olives, chili powder, and cayenne pepper until well combined; spoon into the egg white halves.
In a 2 quart saucepan, combine sugar, cornstarch, and salt. Slowly stir in milk. Bring to a boil, and cook, stirring constantly, over medium heat until mixture thickens. Cook for 2 to 3 minutes more. Stir in vanilla. Pour hot pudding into dessert glasses or molds that have been rinsed in cold water. Chill until firm. Unmold if desired. Serve.
Pour boiling water over oats and bran cereal, and let stand 10 minutes. Combine the remaining ingredients, and add oat mixture to them. Pour into two 8 or 9 inch pans. Bake at 350 degrees F ( 175 degrees C) for 30 to 40 minutes. To make muffins bake about 15 minutes, or until toothpick comes out clean.
Heat a lightly oiled skillet over medium heat. Whisk eggs, half and half, pumpkin, cinnamon, vanilla extract, pumpkin pie spice, and walnuts together in a bowl. Soak one slice of bread at a time in the pumpkin mixture, then place in the prepared skilled. Repeat with the remaining slices of bread. Stir the pumpkin mixture between dips to keep the walnuts from settling. Cook the bread until golden brown, about 3 minutes on each side.
Sift together the flour and baking powder, set aside. In a large bowl, whip the eggs and sugar until thick and light. Stir in the lemon zest and ground anise. Add the flour mixture, mix well. Cover and chill dough for about an hour. On a lightly floured surface, roll the dough out to 1/2 inch thickness. Traditionally, you would roll over the dough with a springerle rolling pin, but the dough can be cut into small shapes of any kind. Place cookies 1/2 inch apart on baking sheets, sprinkle with anise seed and leave out uncovered, overnight. Preheat oven to 350 degrees F (175 degrees C). Bake cookies for 25 to 30 minutes.
In a large saucepan, mix together the ground pork, cloves, cinnamon, onion, salt, celery, bay leaf and water. The water will help break up the raw pork. Simmer over medium-low heat for about 3 hours, or until the water has evaporated. Remove from the heat and discard the bay leaf. Towards the end of the pork cooking time, place the potatoes into a separate saucepan and fill with enough water to cover. Bring to a boil and cook until tender, about 10 minutes. Drain and mash potatoes. When the pork is done, stir the mashed potatoes into that pan until evenly blended. Preheat the oven to 375 degrees F (190 degrees C). Line two 9 inch pie plates with bottom crusts. Spoon equal amounts of the pork filling into each crust. Cover with top crusts and flute the edges to seal. Bake for 45 minutes in the preheated oven, or until crust is golden brown.
Preheat an oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners. Whisk the flour, baking soda, and salt together in a bowl; set aside. Beat the bananas, butter, and sugar with an electric mixer in a large bowl until smooth. Beat in the egg, vanilla extract, and whiskey. Mix in the flour mixture until just incorporated. Fold in the coconut and chocolate chips, mixing just enough to evenly combine. Pour into muffin pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Vigorously whisk together the raspberry jam, vinegar, and olive oil until thoroughly combined; season with salt and black pepper to serve.
Combine water, apple juice, brown sugar, kosher salt, orange peel, rosemary, peppercorns, garlic, allspice, ginger, and bay leaves in a stock pot; bring to a gentle boil. Remove from heat and cool to room temperature.
Preheat the oven to 350 degrees F (175 degrees C). Spread butternut squash over a baking sheet. Bake in the preheated oven until soft, about 25 minutes. Remove and let cool. Leave oven on. Line a 12-cup muffin tin with paper liners. Combine white sugar, all-purpose flour, whole wheat flour, wheat bran, baking powder, cinnamon, salt, ginger, nutmeg, cardamom, star anise, and allspice in a large bowl. Mix milk, egg, and oil in another bowl. Mash cooled squash with a fork; mix into the milk mixture. Pour over flour mixture and fold until combined. Scoop 1/3 of the batter into each muffin cup. Combine pecans and brown sugar in a small bowl; sprinkle over the muffins. Bake until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.
Place a tortilla onto a work surface and spread about 2 tablespoons cream cheese evenly over the tortilla. Layer 3 slices of deli ham over half the tortilla, followed by about 2 tablespoons Cheddar cheese, 3 or 4 cucumber slices, 2 or 3 lettuce leaves, a small sprinkle of bacon bits, and a pinch of southwest seasoning. Leave half the tortilla uncovered by fillings except the cream cheese. Starting from the layered half of the tortilla, tightly roll into a log and secure with toothpicks. Slice rolls into 1/2-inch thick slices to serve.
Preheat oven to 350 degrees F (175 degrees C). In a large saucepan over medium heat, melt 3 tablespoons of butter. Remove from heat and whisk in flour. Pour in 1/2 cup of heavy cream and whisk well, return to heat. Add cheese and stir until creamy. Remove from heat and pour in remaining cream. Stir in sherry, paprika, crabmeat, and shrimp. Spoon mixture into 6 large individual ramekins. In a food processor or blender, blend together croutons and parsley. Top each filled ramekin with crouton mixture. Drizzle melted butter over the top. Bake in preheated oven for 20 minutes or until top is browned and bubbly.
Preheat oven to 350 degrees F (175 degrees C). In a large microwave-safe bowl, combine the flaked imitation crab, sour cream, onion, and 1/2 of the enchilada sauce; Mix well. Microwave mixture on high for 2 to 3 minutes. Pour milk into an 8 inch pie plate. Dip the tortillas, one at a time, in the milk. Fill each tortilla with 4 ounces of the crab mixture. Roll tortilla and place in a greased 9x9 inch glass baking dish. Pour remaining enchilada sauce over the top of the enchiladas. Bake uncovered in a preheated oven for 20 minutes.
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Mix ground beef, Cheddar cheese, bacon bits, horseradish, garlic powder, salt, and pepper in a large bowl. Divide beef mixture into 4 equal parts and shape into patties. Grill on the preheated grill until patties are no longer pink in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C) for well-done. Serve patties with hamburger buns.
Place the chopped bacon in a large pot over medium heat, and cook, stirring often, until the bacon is browned and crisp, about 10 minutes. Remove the bacon with a slotted spoon, leaving the drippings in the pot, and set aside. Sprinkle the lamb with salt and black pepper, and brown the meat well over medium heat in several batches in the bacon drippings. Do not crowd the pan or lamb won't brown. Set the lamb aside. Stir the celery, chopped carrot, red onion, garlic, rosemary, thyme, and oregano into the bacon drippings, and cook and stir until the onion is softened and translucent, about 5 minutes. Pour almost all the stout beer into the pan, but reserve about 1/4 cup in a small bowl and set aside. Bring the mixture to a boil, and cook until the stout beer has reduced by about half, about 10 minutes. Scrape up and dissolve any brown flavor bits in the bottom of the pot into the liquid. Stir the bacon and cooked lamb meat back into the stew; mix in the fire-roasted tomatoes with their juice, and pour in enough beef stock to cover. Bring the mixture to a boil, reduce heat to a simmer, and cook for 1 hour and 45 minutes. Mix in the pearl barley, and simmer 15 minutes more. Stir in red potatoes, sliced carrots, rutabaga, and mushrooms, and simmer until the potatoes are tender, about 30 minutes. To thicken the stew, whisk flour into the reserved 1/4 cup of stout beer until smooth; stir the mixture into the stew, and simmer until thickened, about 5 minutes.
Preheat grill to medium-high or oven to 450 degrees F. Center two chicken breast halves on each sheet of Reynolds Wrap(R) Heavy Duty Aluminum Foil. Spoon 1/4 the barbecue sauce over each piece of chicken. Top each piece of chicken with 1/4 of the vegetables. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make two packets. Grill 12 to 15 minutes in covered grill. OR bake 18 to 22 minutes on a baking sheet in oven until chicken reaches 170 degrees F on meat thermometer. Open packets carefully, allowing steam to escape, by cutting along top fold with sharp knife.
Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Add olive oil. Add sausage and bacon to the hot oil and cook for 2 minutes, stirring constantly. Add onion and cook until tender, about 3 minutes longer. Add potato and saute 1 more minute. Add chicken broth and bring to a boil for 1 minute. Stirring, add corn kernels and corn cob rounds. Close and lock the lid. Choose high pressure and set timer for 6 minutes. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Turn on the saute function and bring chowder to a boil. Add coconut milk and season with salt and pepper. Continue boiling until liquid has evaporated a bit and chowder has thickened, about 5 minutes. To increase thickness if desired, mix potato starch and water together in a bowl and add to the pot, stirring constantly until incorporated.
Preheat oven to 300 degrees F (150 degrees C). In a large bowl, stir together butter, cereal, brown sugar, coconut and pecans. Spread on a baking sheet. Bake in preheated oven 30 minutes, stirring every 10 minutes. Let cool completely. In a 9x13 inch dish, place two-thirds of the cereal mixture. Spread softened ice cream over cereal. Top with remaining cereal. Cover tightly and freeze 8 hours or overnight.
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat and cook onion until golden brown, about 5 minutes. Add pancetta and cook, stirring occasionally, until crisp, 2 to 3 minutes. Pour in passata, water, and sugar; cook until sauce has thickened, 10 to 15 minutes Drain spaghetti and toss with sauce, remaining olive oil, Parmesan cheese, and red pepper flakes. Season with salt and pepper.
Combine spaghetti squash, vegetable broth, rosemary, and 1/2 teaspoon salt in a multi-functional pressure cooker (such as Instant Pot(R)). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Remove spaghetti squash and cool until easily handled, 5 to 10 minutes. Scrape insides of squash into spaghetti strands with a fork. Combine basil leaves, olive oil, pine nuts, nutritional yeast, garlic, 1/2 teaspoon salt, and pepper in the bowl of a food processor; pulse until smooth. Serve on top of spaghetti squash.
Rinse the salmon fillets and pat dry thoroughly with paper towels; season with sea salt. Heat the oil in a skillet over medium-high heat. Gently lay the salmon into the hot oil with the skin side facing up and cook until the the flesh side is golden brown, 5 to 7 minutes; turn and continue cooking until the skin side is slightly browned, about 5 minutes more. Remove the salmon from the skillet, allowing any oil to drain from the fish back into the pan. Remove the skin from the salmon fillets; fry the skin in the oil remaining in the skillet until crispy, 2 to 3 minutes. Serve the crispy skin with the salmon.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Beat butter with an electric mixer in a large bowl until light and fluffy. Slowly add sugar while beating until the mixture should be noticeably lighter in color. Add the egg yolks one at a time, allowing the first to blend into the butter mixture before adding the other. Beat egg white and almond extract into the mixture. Pour the flour in small amounts into the mixture while beating; continue beating until fully incorporated. Using a cookie press, press dough onto prepared baking sheet. Bake in the preheated oven until the edges are golden, 8 to 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Preheat oven to 350 degrees F (175 degrees C). Place apples in a 9x13 inch baking dish. In a bowl, mix melted butter, flour, sugar, oats, and 1 tablespoon cinnamon to form a crumbly mixture. Sprinkle over apples. Dot with remaining 1/4 cup butter, and sprinkle with remaining 1 tablespoon cinnamon. Bake 50 minutes in the preheated oven, until lightly browned and apples are tender.
Soak cashews in a bowl of water, 8 hours to overnight. Combine cashews, avocado, lime juice, Italian seasoning, garlic powder, and salt in a blender; blend until smooth, scraping down the sides of the bowl until the mixture is completely creamy, 10 to 15 minutes.
Preheat oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll out one crust, and place in a 9 inch pie plate. Roll out top crust, and set aside. In a large bowl, mix together the sugar, tapioca, and cinnamon. Add blackberries and apple slices. Toss gently to coat without mashing the berries. Let stand for 20 minutes. Spoon filling into pastry lined pan. Dot with butter. Moisten the edge of the pastry with water. Cover with top crust; trim and crimp edge. Cut a few slits in the top to allow steam to escape during baking. Cover edge with foil to prevent over-browning. Bake in preheated oven for 25 minutes. Remove foil, and continue baking for 20 to 25 minutes, or until crust is golden brown. Cool on wire rack.
In a bowl, mix the nectarines, onion, vinegar, sugar, cilantro, salt, and pepper. Allow to sit 5 minutes. In a skillet over medium heat, cook and stir the nectarine mixture 10 minutes, until onion and nectarines are tender and lightly browned.
Mix olive oil, vinegar, garlic, Italian seasoning, lemon zest, and white pepper together in a bowl.
In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry. In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. Process in a water bath. If the jam is going to be eaten right away, don't bother with processing, and just refrigerate. Watch Now
Preheat a broiler for high heat. Line a baking sheet with parchment. Heat a saucepan over medium heat; add diced SPAM(R) Less Sodium and brown sugar, stirring to coat; cook until brown sugar is melted, about 2 minutes. Turn brown sugar-coated SPAM(R) Less Sodium onto prepared baking sheet. Broil under the preheated broiler until deep golden brown, about 15 minutes, stirring often to avoid scorching. Let candied SPAM(R) Less Sodium cool. Preheat and lightly grease waffle iron. Whisk Belgian waffle mix, eggs, vegetable oil, and vanilla extract together in a bowl until smooth; stir cooled candied SPAM(R) Less Sodium into batter. Pour about 2/3 cup batter onto the waffle iron. Cook waffles until golden-brown, about 3 minutes, or follow your waffle iron manufacturers cooking instructions. Repeat until all batter is gone. Top with maple syrup and enjoy!
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube cake pan. Beat cake mix, sour cream, vegetable oil, lemon juice, eggs, pudding mix, zest, poppy seeds, and lemon extract in a bowl with an electric mixer on low speed for 1 minute. Increase speed to medium and beat for 3 minutes. Pour batter into prepared pan. Bake in preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
Blend pineapple, yogurt, banana, and orange juice together in a blender until smooth. Add ice and blend until ice is completely crushed and incorporated.
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. Bring a second large pot of lightly salted water to a boil and cook leek for 2 minutes while penne is cooking. Drain well. Preheat oven to 475 degrees F (245 degrees C). Grease a baking dish with some butter. Heat cream and butter in a saucepan over low heat until hot. Whisk in Emmentaler cheese until melted. Season with salt and pepper. Mix cooked penne and leek and add to the prepared baking dish. Pour cheese sauce on top. Bake in the preheated oven until lightly browned, about 10 minutes.
Preheat oven to 350 degrees F (175 degrees C). Toast almonds in oven for 10 minutes or until brown. Dissolve coffee in 2 tablespoons hot water. In a separate small mixing bowl mix flour, baking soda and salt. Beat butter and sugar in an electric mixer at a medium speed until fluffy. Pour coffee, vanilla and eggs into the butter mixture; mix well. Reduce mixer's speed to low and slowly pour flour mixture into the butter mixture. Fold chocolate chips and almonds into the dough. Drop dough by teaspoonfuls onto an ungreased cookie sheet, 3 inches apart. Bake for 10 minutes.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a large skillet, brown beef over medium heat. Add onions; saute until tender. Drain off fat and add spaghetti sauce; simmer for about 15 minutes. Preheat oven to 350 degrees F (175 degrees C). In a lightly greased 2 quart baking dish, place about half of the pasta; top with a layer of provolone and mozzarella cheese slices. Spread on a layer of half the spaghetti sauce mixture and sour cream. Cover with remaining pasta, cheese and sauce; sprinkle a layer of Parmesan cheese and fresh basil. Bake in preheated oven for about 30 minutes or until cheese and sauce are bubbly; serve.
Blend strawberries, yogurt, milk, peanut butter, and brown sugar together in a blender for 2 minutes; let rest for 10 seconds. Blend until smooth, another 2 minutes.
Mix honey, hoisin sauce, soy sauce, ginger, chili-garlic sauce, garlic, and sesame oil in a small bowl. Place pork chops in a resealable plastic bag. Pour 1/2 of the marinade over the pork chops; seal bag. Marinate in the refrigerator, 8 hours to overnight. Place remaining marinade in an airtight container and refrigerate. Preheat an outdoor grill for medium heat and lightly spray the grate. Remove pork chops from the bag and shake off excess marinade; discard marinade from the bag. Grill pork chops, basting with refrigerated marinade, until browned and no longer pink inside, 8 to 10 minutes per side. Pour remaining marinade into a saucepan over medium heat. Bring to a boil. Reduce heat and simmer, stirring constantly, until thickened, about 5 minutes. Spoon sauce over the pork chops.
Heat butter in a large ovenproof pot over medium heat. Add onion, garlic, rosemary, red pepper flakes, thyme, paprika, salt, and black pepper. Cook and stir until onion is translucent, 5 to 7 minutes. Whisk in 3/4 cup flour, creating a paste; stir until paste begins to bubble, about 1 minute more. Add broth and milk; increase heat to medium-high. Bring to a rolling boil, stirring constantly, about 2 minutes. Continue stirring until sauce thickens, about 2 minutes more. Reduce heat to medium-low. Add turkey, carrots, celery, and potatoes. Cover soup and simmer for 20 minutes. Meanwhile, combine 1 1/2 cups flour, baking powder, and salt in a bowl. Use an electric mixer to cut in butter until mixture resembles coarse crumbs. Stir in milk a little at a time until dough forms. Add peas to the soup and stir. Drop dough into soup by the tablespoonful; dumplings will sink slightly. Cook, uncovered, 8 to 10 minutes. Cover and cook 8 to 10 minutes more. Let sit 5 minutes before serving.
Preheat and lightly grease a waffle iron according to manufacturer's instructions. Whisk brown rice flour, teff flour, walnuts, rice flour, brown sugar, baking soda, and baking powder together in a bowl. Beat milk, bananas, eggs, yogurt, oil, and vanilla extract together in a separate bowl. Stir flour mixture into banana mixture until batter is just mixed. Pour 1/4 to 1/2 cup batter into the preheated waffle iron; cook according to manufacturer's instructions until golden brown, 5 to 10 minutes. Repeat with remaining batter.