HumbleIntelligence/food-ner-1-Million huggingface dataset:
Stir the garbanzo bean flour, oats, cornmeal, cinnamon, and baking powder together in a mixing bowl until evenly blended. Stir in the water until only small lumps remain. Heat a lightly oiled griddle over medium-high heat until a drop of water skitters across the surface. Drop batter by large spoonfuls onto the griddle, and cook until the edges are dry. Flip, and cook until browned on the other side, about 3 minutes per side. Repeat with remaining batter.
Rinse salmon and place in a container with a lid. Pour in teriyaki marinade; cover container. Chill in the refrigerator for 30 minutes or up to 2 hours. Heat olive oil in a large skillet over medium heat. Add onion; saute until soft, 2 to 4 minutes. Stir in tomatoes and mushrooms. Cook until softened, 2 to 3 minutes. Add vinegar, soy sauce, lemon juice, and hot pepper sauce. Mix in turmeric, cinnamon, and cumin until fragrant, 2 to 3 minutes. Move vegetables to the sides of the skillet and place salmon in the middle. Cook for 2 1/2 minutes; turn over and cook for another 2 1/2 minutes. Break salmon apart with a spoon and mix with the vegetables. Add almonds, sunflower seeds, flax seeds, and cranberries. Stir in goat cheese. Heat naan bread one at a time in a skillet over medium-high heat. Toast 15 seconds; turn and toast another 15 seconds. Serve with salmon stew.
Cook pasta according to package directions. Drain. Preheat the oven to 350 degrees F (175 degrees C). In a large saucepan, heat oil over moderately high heat. Add onion and garlic; cook 2 to 3 minutes, stirring constantly, until onion is translucent. Stir in crushed tomatoes, tomato paste, basil, and salt. Bring to a boil, then reduce heat to medium-low. Simmer, covered, for 20 minutes. In a medium bowl, blend together ricotta, mozzarella, egg, black pepper, and nutmeg. Cover the bottom of a 2 1/2 quart baking dish with about 1 cup of the tomato sauce. Layer with half of the ziti, half of the cheese mixture, 2 more cups of the tomato sauce, and remaining ziti. Top with remaining cheese mixture and sauce. Bake in the preheated oven for 20 to 25 minutes, until sauce is bubbly and cheese is melted.
Combine popcorn and chopped Butterfinger in large bowl. Melt butter in medium saucepan over low heat. Stir in marshmallows. Heat, stirring constantly, until marshmallows are melted and mixture is smooth. Pour over popcorn mixture; quickly toss to coat well. Coat ice cream or cookie scoop with nonstick cooking spray. Scoop popcorn mixture into 25 (1 1/2-inch) balls. Place on wax paper to cool. Wrap in decorative bags or store in airtight container.
Preheat oven to 350 degrees F (175 degrees C). Grease or paper-line muffin pans. In a small bowl soak oats in orange juice and water for 15 minutes. In a large bowl cream together butter or margarine and sugars. Beat in eggs and oat mixture. In a separate bowl, blend flour, baking powder, soda, salt, and nutmeg. Stir into batter. Stir in vanilla and raisins. Spoon batter into prepared muffin pans, filling 2/3 full. Bake at 350 degrees F (175 degrees C) until golden brown, about 20 minutes.
Combine the gin, vodka, lime juice, and triple sec in a shaker with ice. Shake, and strain into a chilled pint glass with ice. Pour in lemon-lime soda, and serve.
In a large bowl, combine the oil, sugar, vinegar, salt, pepper, mayonnaise, dry mustard, onion, garlic and sesame seeds. Mix together well and pour enough over salad to coat.
Combine pinto beans, cocoa powder, cashews, honey, and brown sugar in a high-powered blender; pulse until crumbly. Add almond milk and blend until dip is smooth. Transfer dip to a bowl and sprinkle with chocolate chips.
Spread 1/2 the mayonnaise onto one side of a slice of bread and place, mayonnaise-side down, in a skillet. Place American cheese and pepperjack cheese on top of the bread. Spread remaining mayonnaise onto one side of the remaining bread and place, mayonnaise-side up, on top of the cheese. Cook sandwich in the skillet over medium heat until cheese melts and the bread is golden brown, about 2 1/2 minutes per side.
Remove excess shell from the crabmeat. In a mixing bowl, combine cream cheese, butter, green onions, Old Bay Seasoning TM and horseradish. While mixing, gradually add the crabmeat. Divide the mixture into two balls. Refrigerate the balls for at least one hour. On a piece of waxed paper, mix the parsley and Old Bay Seasoning TM. Remove the crab balls from the refrigerator and roll them on the wax paper until they are completely coated.
Mix spinach, cream cheese, Cheddar cheese, pickled peppers, spring onion, garlic powder, black pepper, and red pepper flakes together in a bowl. Spread cream cheese mixture, about 1-inch wide, over the top portion of each tortilla, reserving about 1 tablespoon cream cheese mixture for sealing. Arrange turkey onto each tortilla below the cream cheese mixture section. Spread a thin line of reserved cream cheese mixture below the turkey section of each tortilla for sealing. Starting at the end with the most cream cheese mixture, roll each tortilla around the filling, sealing together with the opposite end with small amount of cream cheese mixture. Cut 1/2-inch-wide slices from roll creating turkey 'sushi' rolls.
Mix milk, flour, eggs, melted butter, 2 tablespoons white sugar, and salt together in a bowl. Cover batter with plastic wrap and refrigerate 8 hours to overnight. Thin batter with water, mixing well, if it becomes too thick. Mix cottage cheese, cream cheese, confectioner's sugar, and vanilla extract together until well blended; the filling will not be smooth. Place blueberries in a saucepan and cover with water. Add 1/2 cup sugar and cook over medium-high heat until mixture starts to boil. Reduce heat a bit; simmer for 3 to 5 minutes to allow berries to release juice. Add more sugar if desired; simmer for 3 to 5 minutes more. Mix cornstarch with cold water in a bowl until dissolved. Remove berry mixture from heat and slowly pour in cornstarch mixture. Stir constantly until thickened. Melt 1/4 teaspoon butter in a skillet over medium heat. Pour batter into the skillet to make an 8-inch pancake. Cook until lightly browned, 2 to 3 minutes. Flip and brown the other side, about 1 minute more. Transfer to a plate to cool slightly. Add filling to the center of the pancake, roll up, and transfer to another plate. Top with berries. Repeat cooking, filling, and topping with the remaining batter.
For sauce: Combine all sauce ingredients with 1/2 cup water in a medium bowl; set aside for flavors to develop while making crust. Freeze remaining paste . For crusts: Combine 2 cups of flour with the dry yeast, sugar and salt. Add the water and oil and mix until well blended (about 1 minute). Gradually add enough remaining flour slowly, until a soft, sticky dough ball is formed. Knead for about 4 minutes, on a floured surface, until dough is smooth and elastic. Add more flour, if needed. (If using RapidRise(R) Yeast, let dough rest, covered, for 10 minutes.) Divide dough in half. Pat each half (with floured hands) into a 12-inch greased pizza pan OR roll dough to fit pans. For pizzas: Preheat oven to 425 degrees F. Top crusts with sauce, pepperoni and cheese. Bake for 18 to 20 minutes until crusts are browned and cheese is bubbly. For best results, rotate pizza pans between top and bottom oven racks halfway through baking.
Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer beef and onion to an 8-quart stock pot. Pour beef broth into the pot. Stir cabbage, celery, kidney beans, pinto beans, garbanzo beans, diced tomatoes, cumin, salt, and pepper into the broth. Add water as needed to assure ingredients are completely submerged in liquid. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer until the cabbage wilts and the celery is tender, about 30 minutes.
Line a 9x13-inch baking pan with parchment paper. Place puffed wheat cereal in a large bowl. Combine brown sugar, butter, corn syrup, and cocoa in a saucepan. Bring to a boil; cook, stirring constantly, until sugar is dissolved, about 2 minutes. Remove from heat. Stir in vanilla extract. Pour sugar mixture over puffed wheat cereal in the bowl; stir until cereal is evenly coated. Spread evenly into the lined pan. Cool until set, about 30 minutes. Cut into squares.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish. Heat a large skillet over medium-high heat. Cook and stir turkey in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Unroll crescent roll dough and spread evenly over the bottom of the prepared baking dish. Bake in the preheated oven for 10 minutes. Mix sausage and eggs together in a bowl. Add Cheddar cheese, mozzarella cheese, milk, red bell pepper, spinach, scallion, parsley, salt, and pepper, stirring well after each addition. Pour egg mixture over the baked crescent rolls. Bake in the oven until eggs are set, 25 to 30 minutes.
Mix together the ginger, marmalade, garlic, soy sauce, brown sugar, hot sauce, and mustard. Stir in the beer. Prick holes all over the roast with a 2 pronged fork. Pour marinade over roast. Cover, and refrigerate for at least 2 hours, basting at least twice. Preheat oven to 400 degrees F (200 degrees C). Place roast on a rack in a roasting pan. Pour about 1 cup of marinade into the roasting pan, and discard remaining marinade. Pour olive oil over roast, and season with freshly ground black pepper. Insert a roasting thermometer into the middle of the roast, making sure that the thermometer does not touch any bone. Cover roasting pan with aluminum foil, and seal edges tightly around pan. Cook roast for 1 hour in the preheated oven. After the first hour, remove the aluminum foil. Baste, reduce heat to 325 degrees F (165 degrees C), and continue roasting for 1 more hour. The thermometer reading should be at least 140 degrees F (60 degrees C) for medium-rare, and 170 degrees F (76 degrees C) for well done. Remove roasting pan from oven, place aluminum foil over roast, and let rest for about 30 minutes before slicing.
Place green bell pepper, carrot, and garlic cloves into a food processor and pulse a few times until the vegetables are very finely chopped. Transfer chopped vegetables into a large saucepan. Stir in tomato puree, crushed tomatoes, Italian seasoning, basil, and red pepper flakes; bring to a boil. Reduce heat to low and simmer uncovered until sauce has thickened, about 30 minutes. Stir in olive oil and simmer 1 to 2 more minutes. Sauce may be refrigerated up to 1 week.
Lightly coat plastic face mask with cooking spray (see Cook's Notes). Line the face mask with plastic wrap, taking care to press it down fully into the nose and eyes. Reserve two or three slices of prosciutto and set aside. Tear the remaining slices of prosciutto into strips and lay them into the mask to form the "muscle tissue." Start around the eyes, leaving eyes blank, and then create the cheeks, chin, and forehead. Take the two whole green olives and position them in the eye holes, pimento side-down. Set the mask aside. Combine the softened cream cheese, Cheddar, and Havarti cheeses in a mixing bowl. Add the chopped green olives and roasted red peppers. Use an electric mixer or clean hands to mix until thoroughly combined. Take a heaping spoonful of the cheese mixture and arrange it to form an eye around one olive, and then the other. Gently lay handfuls of the cheese mixture all around the mask, taking care not to move the slices of prosciutto. Press the cheese down as you work to fill in all of the crevices. When the mask is full, gently press in the cheese mixture all around the mask. Refrigerate for at least 30 minutes. Invert the mask onto a serving platter and gently remove the mask and the plastic wrap. You should be left with a gorgeous (and freaky) face. If there is cheese showing around the bottom edges, use the reserved prosciutto slices to cover it before serving.
Stir the yogurt, sugar, and vanilla extract together until the sugar has dissolved. Cover. Refrigerate 1 hour. Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer to a one- or two-quart plastic container with a lid; cover surface with plastic wrap and seal. For best results, frozen yogurt should ripen in the freezer for at least 2 hours or overnight.
Preheat oven to 350 degrees F (175 degrees C). Place chicken breasts in a single layer in the center of a 9x13-inch baking dish. Pour green beans into one side of the baking dish. Spread potatoes out on the other side of the dish. Sprinkle dressing mix over chicken, beans, and potatoes; drizzle butter over the top. Cover baking dish with aluminum foil. Bake in the preheated oven until chicken breasts are no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Cook bacon in a large, deep skillet over medium-high heat until crisp, about 10 minutes; transfer to a large pot, reserving the drippings in the skillet. Cook sausages in the hot bacon drippings until evenly browned, 3 to 5 minutes per side; add to the pot with the bacon. Cook and stir onion and garlic cloves in the bacon drippings until tender, 5 to 7 minutes; transfer to the pot with the bacon and sausages. Place the caraway seeds, rosemary, sage, thyme, and bay leaf onto the center of a 8-inch square piece of cheesecloth. Gather together the edges of the cheesecloth and tie with kitchen twine to secure. Layer the potatoes and carrots atop the mixture so the spice satchel rests in the middle of the ingredients. Pour enough apple cider into the pot to cover the ingredients completely. Place the pot over medium heat; bring to a simmer and cook, taking care to not boil, about 90 minutes. Garnish with parsley to serve.
Whisk water and cornstarch together in a bowl until smooth. Combine cranberry sauce, turkey drippings, curry powder, thyme, anise seed, cardamom, and orange zest in a small saucepan; cook, stirring occasionally, over medium heat for about 5 minutes. Stir cornstarch mixture to remove any lumps and pour into cranberry mixture. Reduce heat to medium-low and cook, stirring occasionally, until gravy is thickened, 5 to 10 minutes.
Heat 2 tablespoons of butter in a skillet over medium heat. Stir in the mushrooms; cook and stir until softened, about 5 minutes. Set aside. Meanwhile, melt the cream cheese and 1/2 cup of butter in a saucepan over medium heat, stirring occasionally. Stir in the milk and Parmesan cheese, mixing until smooth. Add in the garlic, basil, and white pepper. Simmer for 5 minutes, then remove the garlic. Stir in the cooked mushrooms before serving.
Place wakame in a fine-mesh sieve and soak in some cold water for 10 minutes. Combine 4 cups water and dashi granules in a saucepan and bring to a boil over medium heat. Add miso paste and whisk to dissolve. Add wakame and simmer for 3 minutes. Divide tofu between 4 serving bowls. Ladle miso soup on top and garnish with green onions.
Stir water, ketchup, onion, soy sauce, Worcestershire sauce, olive oil, honey, flour, garlic powder, black pepper, and poultry seasoning together in an oven-safe Dutch oven. Simmer over medium heat, stirring occasionally, until flavors blend, 5 minutes. Cool for 10 minutes. Preheat oven to 375 degrees F (190 degrees C). Place chicken in Dutch oven and turn to coat in ketchup mixture. Spoon 1/4 the mixture and onions into the chicken cavity. Place chicken breast side down into Dutch oven; cover with an oven-proof lid. Bake chicken in the preheated oven, basting once, for 45 minutes. Uncover the Dutch oven and increase heat to 400 degrees F (200 degrees C). Turn chicken breast side up and bake until chicken has browned, about 15 more minutes. Let chicken stand for about 10 minutes before serving.
Whisk white chocolate pudding and skim milk together in a bowl until thickened and smooth; fold in 1 tub whipped topping. Line a 9x13-inch casserole dish with 1 layer of graham crackers. Spread 1/2 the pudding mixture over graham cracker layer. Repeat layering with graham crackers and remaining pudding mixture, ending with a layer of graham crackers. Spread 1 tub whipped topping over top graham cracker layer; sprinkle with candy bar pieces. Chill in refrigerator until set, 2 to 4 hours.
Preheat oven to 375 degrees F (190 degrees C). Line 2 large baking sheets with parchment paper. Stir melted butter and garlic powder together in a bowl. Turn cornbread out onto a cutting board. Thinly slice crusts from each of the short ends and discard. Cut cornbread in half lengthwise; cut into 4 1/2 x 1/2-inch slices. Brush both sides of each piece with butter mixture using a pastry brush. Arrange slices on the prepared baking sheet. Bake in the preheated oven until tops are golden and crisp, 4 to 6 minutes. Flip biscotti and continue baking until top side is golden and crispy, 4 to 6 more minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans. In a large bowl, sift together flour, baking soda, salt and cinnamon. In a large bowl, beat together the butter, oil and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla. Blend this mixture into the flour mixture; just to combine. Fold in the mango, raisins, walnuts and coconut; mixing just enough to evenly combine. Let stand for 20 minutes then bake in preheated oven for 50 to 60 minutes or until a toothpick inserted into center of the loaf comes out clean.
Rinse and drain lentils, but do not soak. In a slow cooker, stir together the lentils, tomatoes, broth, water, carrot, sausage, and celery. Cover, and cook on High for 3 hours, or Low for 6 to 7 hours. Stir well before serving.
Cream butter and sugars in large bowl until light and fluffy. Stir in egg and vanilla and mix well. Sift dry ingredients and add to creamed mixture. Stir in undrained pineapple and nuts until well blended. Refrigerate dough for 2 hours. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Drop dough by teaspoonfuls about 2 inches apart onto cookie sheets. Bake for 8 to 10 minutes.
Coat chicken liberally with black pepper. Add coconut oil to a skillet over medium-high heat. Cook chicken for 5 minutes per side; set aside. Add broth, cauliflower, potatoes, carrots, celery, ginger, garlic, turmeric, parsley, and bay leaves to a stock pot and bring to a simmer, about 5 minutes. Cook until vegetables are tender, 20 to 25 minutes. Add chicken and simmer 5 minutes more.
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Combine almond flour, psyllium husk, sweetener, nutritional yeast, salt, and gelatin in a large bowl. Mix completely. Add hot water and mix thoroughly into dry ingredients. Add egg whites and vinegar; mix. Add active yeast and mix dough. Knead dough until all fluid is absorbed. Allow to sit 10 minutes. Fill a small bowl with water and keep nearby to moisten fingers and prevent dough from sticking. Form dough into 6 equal parts and shape into desired bun shapes. Place on the prepared baking sheet. Bake until set, 50 to 60 minutes.
Preheat oven to 350 degrees F (175 degrees C). Combine elbow macaroni and water in the bottom of a 9x11-inch baking dish. Melt butter in a large saucepan over medium heat. Whisk flour into melted butter until smooth. Gradually whisk milk into flour mixture; bring to a boil and cook, stirring constantly, until smooth and thick, about 2 minutes. Stir Cheddar cheese, American cheese, and Parmesan cheese into milk mixture until cheeses are melted and mixture is smooth. Gradually stir butternut squash soup into cheese mixture. Season with salt and pepper to taste. Pour cheese mixture over elbow macaroni and stir to combine. Bake in the preheated oven until top begins to brown, about 50 minutes. Let cool for 10 minutes before serving.
Crumble the ground chuck into a skillet over medium heat. Cook, stirring occasionally until evenly browned. Drain grease. Transfer the beef to a large soup pot. Add onions, diced tomatoes, tomato sauce, beer and chili beans. Season with Worcestershire sauce, hot pepper sauce, chili powder, jalapenos, and red pepper flakes, if using. Cover the pot, and simmer over low heat for 2 hours. Turn off heat, and let cool, then refrigerate for two days. It gets much better with time. Heat and serve.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder and salt. Set aside. In a large bowl, cream together the shortening and sugar until light and fluffy. Add the egg whites, eggs and vanilla and beat until smooth. Add the flour mixture alternately with the applesauce and 1 1/4 cup root beer Beat well, then spread batter into a 9x13 inch pan. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool. To make the frosting: In a large bowl, combine the instant dessert topping with 1 cup chilled root beer. whip until fluffy then spread on cooled cake.
Preheat the oven to 350 degrees F (175 degrees C). Cut each roll into 8 cubes. Spread onto a baking sheet in a single layer. Bake in the preheated oven until toasted, about 10 minutes. Layer toasted bread cubes in a 1 1/2-quart baking pan. Sprinkle 1/4 cup Swiss cheese, 1/4 cup Cheddar cheese, 1/2 the bacon, and 2 green onions on top of the bread. Shake to settle the toppings into the bread. Beat eggs together with half-and-half, milk, salt, and pepper in a bowl. Pour over the bread cubes, pressing cubes down into the mixture. Sprinkle the remaining Swiss cheese, Cheddar cheese, bacon, green onions, and Parmesan cheese on top. Bake in the preheated oven until strata is hot in the center, about 30 minutes.
Place meat in a large resealable plastic bag. In a medium bowl, mix together honey, Dijon mustard, chili powder, and salt. Pour marinade over tenderloins, seal, and refrigerate for at least 4 hours. Prepare the grill for indirect heat. Lightly oil grill grate. Remove meat from marinade, and discard liquid. Grill for 15 to 25 minutes, or until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C).
Place masa harina and salt in a bowl; stir well. Add 1 cup hot water and stir well with a wooden spoon. Add remaining 1/2 cup water; mix until well combined. Knead until a soft dough is formed. Cover with a kitchen towel and let it rest for 1 hour. Shape dough into golf-ball size balls. Cover the tortilla press with plastic wrap and press the dough balls to make the tortillas. Heat a large skillet over medium-high heat. Cook each tortilla until lightly golden, about 1 minute. Flip and cook for 1 minute more.
Heat the butter in a saucepan over low heat until golden brown, about 15 minutes. Remove from heat and stir in the confectioners' sugar, cream, and vanilla extract. Add water, mixing vigorously until smooth.
Place the drumsticks in a slow cooker, and sprinkle evenly with pieces of butter. Pour the hot sauce over the chicken, then season with garlic powder, onion powder, salt and pepper. Cover, and cook on High for 3 hours, or until tender. Serve chicken legs with blue cheese dressing on the side.
Bring 4 cups of water to a boil. Add dry lima beans, and boil for 2 to 3 minutes. Remove from heat, and allow the beans to sit, covered, for 1 to 2 hours to soften. Drain and rinse until water runs clear, discarding bean water. In a soup pot, saute vegetables in olive oil until onions and celery are translucent. Add lima beans, and saute for another 2 to 3 minutes. In the meantime, bring 4 cups of water to a boil. Add the vegetable bouillon to the boiling water, and stir until dissolved. Add broth to the sauteed vegetables and beans. Add remaining water, and allow soup to simmer over a low flame for 1 to 1 1/2 hours. Serve steaming hot.