HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a food processor or blender, process wafers until finely ground. Stir ground wafers together with 1/4 cup melted butter and press into the bottom and partway up the sides of an 8-inch springform pan. Freeze 30 minutes. Meanwhile, in a covered saucepan over medium heat, simmer cranberries, corn syrup, sugar and water for 10 minutes. Transfer mixture to a blender or food processor and puree until smooth. Place in a bowl and chill until cold. Spread half the softened ice cream over the frozen crust. Drizzle all but 1/3 cup of the cold cranberry mixture over the ice cream. Top with remaining ice cream. Draw a knife through the layers to marble. Freeze 30 minutes, or until firm. Spread remaining 1/3 cup cranberry mixture over top of frozen dessert and freeze 15 minutes more. Meanwhile, chop pistachios finely and place in a small skillet over medium heat with 1 tablespoon butter and salt. Cook, stirring, 1 minute, until fragrant. Set aside to cool. In a chilled bowl, whip cream until soft peaks form. Beat in confectioners' sugar and vanilla and whip until stiff peaks form. Fold in cooled pistachios and spread cream over chilled cake. Freeze 30 minutes, then cover tightly with plastic wrap and foil and freeze 4 hours. To unmold, wrap a hot, dampened towel around the sides of the pan for 1 to 2 minutes. Then remove the sides of the pan.
Mix together the white and brown sugars in a small bowl. Pour half the sugar mixture into a separate mixing bowl and blend with butter, orange zest, and orange juice, and cinnamon. Spread the butter mixture on one side of each slice of bread. Cut each slice of bread in half diagonally. Arrange the bread triangles in an overlapping fashion in an 8x8 inch baking dish with the buttered side down. Place the remaining sugar, grated chocolate, milk, cream, and eggs into a blender, and blend until thoroughly mixed. Pour the chocolate mixture over the bread, making sure to evenly cover the bread. Cover and refrigerate the prepared dish for 1 hour. Preheat an oven to 350 degrees F (175 degrees C). Bake the bread pudding until golden brown and set, 30 to 40 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Combine pretzels, pecans, cranberries, brown sugar, and 1/2 cup melted butter together in a bowl. Beat sweet potatoes together in a bowl until smooth; add evaporated milk, sugar, vanilla extract, and remaining 1/2 cup melted butter and mix until smooth. Spoon mixture into the prepared baking dish; sprinkle pretzel mixture over the top. Bake in the preheated oven until edges are bubbling, 25 to 30 minutes.
Heat oil in a large pot over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Stir in ground turkey; cook until no longer pink, about 5 minutes. Drain excess grease. Stir enchilada sauce and diced tomatoes into the pot. Simmer until flavors combine, about 20 minutes. Remove from heat. Preheat oven to 375 degrees F (190 degrees C). Mix cottage cheese, egg, and cumin together in a small bowl. Spread 1/3 of the turkey sauce in the bottom of an 8-inch baking dish. Cover with 1/2 of the corn tortillas. Spread 1/2 of the cottage cheese mixture on top. Sprinkle 1/3 of the Mexican cheese on top. Repeat layers once more, ending with remaining turkey sauce and Mexican cheese. Spray a large piece of aluminum foil with cooking spray; cover baking dish with aluminum foil. Bake in the preheated oven until bubbly, about 30 minutes. Remove aluminum foil and continue baking until top is browned, about 15 minutes. Cool for 15 minutes before serving. Garnish with green onion.
Preheat oven to 425 degrees F (220 degrees C). Lightly grease a medium baking dish. In a bowl, mix the Cheddar cheese, mayonnaise, sour cream, flour, lemon juice, onion, and cayenne pepper. Arrange the halibut steaks in the prepared baking dish, and cover with the Cheddar cheese mixture. Bake 10 minutes in the preheated oven. Reduce heat to 350 degrees F (175 degrees C), and continue baking 15 minutes, or until fish is easily flaked with a fork.
Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet with cooking spray. Mix maple syrup, cinnamon, almond extract, baking soda, and salt together in a bowl with an electric mixer. Add almond flour 1/2 cup at a time, mixing until combined. Mix in coconut oil 1 tablespoon at a time. Fold carrots and coconut into the batter with a spatula. Drop 12 portions of the batter onto the baking sheet using an ice cream scoop. Flatten gently with the palm of your hand. Bake in the preheated oven until golden, about 12 minutes. Cool on the baking sheet, about 10 minutes. Transfer to a cooling rack.
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil and spray foil with cooking spray. Arrange mushrooms, top-side down, on the baking sheet. Drizzle olive oil over mushrooms and season with salt and pepper. Layer 3/4 of the mozzarella cheese onto mushrooms and top with tomatoes and basil. Cover the top with remaining cheese. Bake in the preheated oven until mushrooms are tender and cheese is melted, 20 to 25 minutes.
Bring water to a boil in a large pot over high heat. Add salt, sugar, and dill sprigs; stir until sugar has dissolved. Pour in shrimp and cook until the shells turn pink, and the meat is no longer translucent, 3 to 4 minutes. Strain the shrimp through a colander, discard dill sprigs, and chill until cold in the refrigerator, about 30 minutes. Once shrimp have cooled, peel and devein them; discard the shells. Whisk together oil, vinegar, minced dill, salt, and pepper; toss with shrimp meat to coat. Cover, and chill overnight in the refrigerator; serve with sprigs of fresh dill.
Preheat an oven to 375 degrees F (190 degrees C). Cut a slit in each jalapeno; remove the seeds and the stem. Mix minced olives, chicken soup base, and cream cheese together in a small bowl. Transfer the cream cheese mixture into a piping bag, or a plastic sandwich bag with the corner snipped off. Pipe the mixture into the jalapeno pepper halves, filling each about 1/3 full. Press the cheese into the pepper with a spoon or finger. Insert a whole shrimp with the tail facing up into the stem-side of the filled jalapeno pepper. If the shrimp does not completely cover the cream cheese, cut a small piece from another shrimp to fill the tip of the pepper. Fill the any remaining space of the pepper by piping on more cream cheese. Wrap each stuffed pepper with a slice of bacon, securing with a toothpick through the center. Repeat until all the peppers are filled. Bake in the preheated oven until the bacon is browned and crisp, 25 to 30 minutes.
In medium bowl combine flour and salt mix well. Add beef and coat well. Coat a nonstick skillet with cooking spray and heat over medium heat. Add beef and cook until browned. In a slow cooker layer potatoes, beef and onion. Stir tomatoes with juice, water and any remaining flour mixture together. Pour over top. Cover and cook on low setting for 7 to 8 hours or until beef is tender. Add corn, cover and cook an additional 25 minutes.
Layer orange, mango, cashew butter, coconut, chia seeds, and flax into a blender; add orange juice. Cover and blend mixture until smooth, adding water for a thinner smoothie.
Preheat oven to 425 degrees F (220 degrees C). Put butter in a 9-inch pie pan. Place pan in the preheating oven until butter is melted, 5 to 10 minutes. Whisk flour, milk, eggs, white sugar, and salt together in a bowl; pour mixture into the hot butter. Bake in the preheated oven until pancake is brown on the edges and a toothpick inserted in the center comes out clean, 20 to 24 minutes. Squeeze lemon over pancake and sprinkle with confectioners' sugar.
Preheat pizzelle baker. Over a large bowl, sift to combine flour, cocoa and baking powder. In a separate large bowl, whisk to combine Sugar In The Raw(R), Stevia In The Raw(R) and espresso powder. Whisk in eggs then butter and vanilla. Add flour mixture to wet ingredients and mix until just combined. Add a heaping teaspoon of batter to the bottom grid of the pizzelle baker. Close the iron and cook until the timer light indicates - about 45 seconds. Cool on wire rack and repeat with remaining batter. To make buttercream begin by dissolving espresso powder into the vanilla extract in a small bowl. Set aside. In a small saucepan whisk flour and milk over medium-low heat, stirring constantly until it thickens to a paste. Transfer to a bowl to cool completely to room temperature. Stir in vanilla-espresso mixture. While the mixture cools, using a stand or hand mixer cream the butter, Sugar In The Raw and Stevia In The Raw until light and fluffy - about 5 minutes. Scrape down the sides throughout beating to ensure butter, sugar and stevia combine completely. Add the cooled milk mixture and beat an additional 5 minutes until cohesive. Arrange half the cookies on your countertop or work surface. Spread buttercream onto cookies and top with remaining half of cookies.
Preheat an oven to 350 degrees F (175 degrees C). Soak matzo sheets in a large bowl of hot water until tender, about 30 seconds. Drain. Combine eggs, cottage cheese, and 1/2 of the mozzarella cheese in a bowl. Pour 1/2 of a cup of marinara sauce on the bottom of a 9x13 inch baking pan. Place 2 matzo sheets over the sauce, then pour another layer of sauce over the sheets. Spread 1/2 of the cheese mixture on top, then another layer of sauce. Continue layering until all the matzo sheets are used, finishing with a layer of sauce. Sprinkle the remaining mozzarella cheese over the top. Bake in the preheated oven until cheese is melted and sauce is bubbly, 30 to 40 minutes.
Preheat oven to 375 degrees F (190 degrees C). In a large skillet over medium high heat, combine the ground beef and salt and pepper to taste. Saute for 10 minutes, or until well browned. Add the tomato sauce, onion and Worcestershire sauce. Reduce heat to low and simmer for 10 minutes. Prepare potatoes according to package directions. Place beef mixture into a casserole dish. Layer the beans over the beef and smooth prepared potatoes over the beans. Sprinkle the cheese over the potatoes and bake uncovered at 375 degrees F (190 degrees C) for 30 to 40 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) pans. Sift together the flour, baking powder, and salt. Set aside. In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the flour mixture alternately with the milk and vanilla. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour half of batter into one pan. Tint remaining batter pink with red food coloring, then pour into pan. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. Assemble the cake: In a medium bowl, tint half of the frosting pink with red food coloring. To remaining frosting, stir in cherries and nuts. Spread this filling between the layers. Frost top and sides with pink frosting.
Preheat the oven to 375 degrees F (190 degrees C). Pour the melted margarine into the bottom of a 9x13 inch baking dish; set aside. In a medium bowl, combine the flour, baking powder and white sugar. Stir in 1 cup of the reserved liquid from the peaches and the milk until smooth. Pour the batter evenly into the bottom of the dish over the margarine. Do not stir. Spoon peaches over the batter. Bake for 35 to 40 minutes in the preheated oven, or until the top is golden.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square pan. In a large bowl, combine brown sugar, oats, flour and butter. Mix until crumbly. Place half of crumb mixture in pan. Spread the apples evenly over crumb mixture. Sprinkle with sugar and cinnamon and top with remaining crumb mixture. Bake in the preheated oven for 40 to 45 minutes, or until golden brown.
Line a 3-cup bowl with plastic wrap, leaving a 4-inch overhang. Combine spinach, basil, and garlic in a food processor and chop finely. Add Parmesan cheese and process until almost smooth. Keep processor running while pouring in oil; process until a smooth paste forms. Season with salt and pepper. Mix cream cheese and goat cheese together in a bowl. Spread 1/3 of the cheese mixture in the bottom of the prepared bowl. Spread 1/2 of the spinach mixture on top. Top with 1/2 of the walnuts. Add 1/2 of the sun-dried tomatoes. Repeat with remaining cheese mixture, spinach mixture, walnuts, and tomatoes, ending with cheese mixture. Fold plastic overhang on top and gently push down to compress layers. Refrigerate for 8 hours, or up to 3 days. Unfold plastic top and invert bowl onto a serving plate. Let stand at room temperature for 30 minutes before serving.
Preheat a grill to medium heat. In a large pot, mix together the hot sauce, cola, cayenne pepper, black pepper and soy sauce. Add the wings to the sauce - frozen is okay. Place the pot to one side of the grill, so the sauce comes to a simmer. Use tongs to fish wings out of the sauce, and place them on the grill for 8 to 10 minutes. Then return to the sauce to simmer. Repeat this process for about 50 minutes. The sauce will thicken. When the chicken is tender and pulls easily off of the bone, you have two options. You can dip one last time and serve for sloppy style wings, or serve right off the grill for dryer wings.
Mix vodka, brandy, orange and lemon juice concentrate, cherries and grapefruit soda together in a large plastic mixing bowl. Cover the mixture with a tight fitting lid. Freeze the mixture for one or two days. When you are ready to serve the drink, use an ice cream scoop and place one or two scoops of the mixture into glasses. Fill the rest of the glass with lemon/lime flavored soda pop. Stir and serve.
Preheat the oven to 325 degrees F (165 degrees C). Place potatoes in a large pot of lightly salted water. Bring to a boil, and cook until tender, about 15 minutes. Drain, and mash. In a large bowl, mix mashed potatoes, cream cheese, sour cream, milk, onion salt, and pepper. Transfer to a large casserole dish. Cover, and bake for 50 minutes in the preheated oven.
Simmer vinegar and onion for about 8 minutes, until onion is tender. Stir in prunes until warm, about 3 minutes. Top each toast with: 1/4 ounce goat cheese, 3 arugula leaves, 1 tablespoon prune mixture, and 1/2 teaspoon walnuts.
Preheat the oven to 375 degrees F (190 degrees C). Line a 10x15 inch jellyroll pan with parchment paper. Sift together the flour, baking powder and salt. Set aside. In a large bowl, beat eggs and sugar with an electric mixer until thick and pale, about 5 minutes. Stir in the vanilla and milk. Stir in the dry ingredients gradually. The batter will be thin. Pour into the prepared pan. Bake for 8 to 10 minutes in the preheated oven, until the center springs back when pressed lightly. Don't over bake, or it may crack. Generously dust a clean dish towel with confectioners' sugar. Turn the cake out onto the towel, and peel off the parchment paper. Gently roll up the cake using the towel, and let cool for about 10 minutes. Unroll the cake, and spread an even coating of jam onto the top. Roll the cake back up into a tight spiral, and remove the towel. Dust with confectioners' sugar before serving.
Place eggs in a saucepan and cover with water. Bring to a boil; remove saucepan from heat and let eggs cook in hot water off the heat for 12 minutes. Pour off hot water and place eggs in a bowl full of ice water to cool. Peel and halve eggs. Chop about half the egg whites and place into a bowl. Put remaining egg whites and yolks in a food processor with mayonnaise, Dijon mustard, white wine vinegar, and hot sauce; process till smooth and transfer to a bowl. Fold chopped egg whites into the mixture to serve.
Pour milk into a steaming pitcher and heat to 145 degrees F to 165 degrees F (65 to 70 degrees C) using the steaming wand. Measure the chocolate syrup into a large coffee mug. Brew espresso, then add to mug. Pour the steamed milk into the mug, using a spoon to hold back the foam. Top with whipped cream.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan. Sift together the flour, baking powder and salt. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Beat in the flour mixture. Spread dough with hands over the bottom and 1 inch up the sides of prepared springform pan. Arrange peach slices in a spoke pattern over the dough. Sprinkle with sugar and cinnamon. Bake in the preheated oven for 35 to 40 minutes, or until golden brown.
In a 3-quart saucepan, combine cranberries, tomatoes, water, raisins, onion, and salt. Bring mixture to a boil. Reduce heat to simmer. Cook, covered, for 15 minutes or until cranberries pop. Stir in brown sugar, vinegar, ginger, cloves, and pepper. Cover. Cook for 35 to 40 minutes, or until the consistency of relish, stirring occasionally. Ladle into jars or freezer containers. Refrigerate or freeze until ready to use.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch casserole dish. Mix sweet potatoes, white sugar, 1/2 cup butter, milk, eggs, salt, vanilla extract, and cinnamon together in a bowl until smooth; spread into the prepared casserole dish. Stir brown sugar, pecans, and 1/3 cup butter together in a bowl. Mix flour into pecan mixture using your hands until evenly coated and crumbly; sprinkle over sweet potato mixture. Bake in the preheated oven until cooked through and praline topping is lightly browned, about 40 minutes. Cool slightly before serving, at least 25 minutes.
Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Toss the rolled oats, spelt flour, brown sugar, cinnamon, ginger, canola oil, applesauce, maple syrup, dried apricots, pecans and ground flax seed together in a bowl, and mix well. Spread the granola mixture on the lined baking sheet. Bake for 20 minutes, stir the granola, then bake for another 15 minutes until dry. Cool completely before serving.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan, or line with paper muffin cups. In a large bowl, stir together the all-purpose flour, whole wheat flour, sugar, oat bran, quick-cooking oats, wheat germ, baking powder, baking soda and salt. Gently stir in the blueberries and walnuts. In a separate bowl, mix together the mashed banana, buttermilk, egg, oil and vanilla. Pour the wet ingredients into the dry, and mix just until blended. Spoon into muffin cups, filling all the way to the top. Bake for 15 to 18 minutes in the preheated oven, or until the tops of the muffins spring back when lightly touched.
Preheat the oven to 350 degrees F (175 degrees C). Cook bacon in a large skillet or in the microwave until much of the grease has been released, but the bacon is still flexible. Drain on paper towels and set aside. In a 9 inch square baking dish, stir together the baked beans, onion, mustard, ketchup, brown sugar and apple. Top with slices of bacon. Bake uncovered for 45 minutes in the preheated oven, until the bacon is crisp and beans are bubbling hot.
Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin or line with paper muffin liners. Mix sweetener, almond flour, coconut flour, poppy seeds, lemon zest, baking powder, salt, and xanthan gum together in a bowl. Beat eggs in a bowl with an electric mixer on high speed until fluffy, about 2 minutes. Beat in butter, sour cream, and vanilla extract. Add sweetener mixture. Stir in cream slowly until batter is thick and smooth. Pour into prepared muffin tin. Bake in the preheated oven until tops are golden, 15 to 20 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. In a medium bowl, mix together the flour and confectioners' sugar. Rub in the butter until no noticeable lumps remain. Press the flour mixture evenly onto the bottom of the prepared 9x13 inch pan. Bake for 15 minutes in the preheated oven, or until firm. While the crust is baking, mix together the sweetened condensed milk, egg, vanilla, and salt in a medium bowl. Stir in the cashews and toffee bits. When the crust comes out of the oven, spread the nut mixture over it, and return to the oven. Bake for an additional 18 to 23 minutes, or until golden brown. Cool in pan completely before cutting into 1x2 inch bars.
In the container of a blender, combine the Worcestershire sauce, crab boil, orange juice, honey, olive oil, beer, salt, Creole seasoning, and garlic. Cover and puree until smooth. Make sure there are no large pieces of garlic to clog the syringe. Store in a sealed container or plastic bag overnight in the refrigerator.
Combine the pork and onion in a large skillet with enough water to cover; simmer over medium heat for 1 hour. Stir in the cloves, cinnamon, and walnuts; season with salt and pepper. Fold the crushed crackers into the mixture. Transfer to a covered casserole dish. Preheat an oven to 350 degrees F (175 degrees C). Bake stuffing in the preheated oven for 20 minutes; serve immediately.
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Place the grapefruit sections, orange sections, and pineapple chunks into an 8x8-inch baking dish. Stir the brown sugar and butter together in a small bowl, and scatter the butter mixture evenly across the fruit. Broil the fruit until the sugar is bubbly, 5 to 6 minutes. Allow to cool for several minutes before serving warm.
Preheat an outdoor grill for medium-low heat. Prepare four foil squares large enough to fold over one potato each. Spread butter onto foil in a large enough area that the potato will be completely covered when rolled up. Sprinkle salt, garlic, pepper, and Italian seasoning evenly over foil. Roll each potato in the foil; puncture the package (including the potato) with a fork or knife a few times. Grill for 1 hour, or until soft, turning the potatoes often. Serve with your favorite toppings.
Prepare pudding according to package directions using the milk and coffee mix. Fold in 1/2 cup whipped topping to pudding, then spread mixture into pie crust. Sprinkle 1/4 cup chocolate chips and 1/4 cup hazelnuts over top of pie. Cover, and refrigerate for 2 hours. Spread remaining 1 1/2 cups of whipped topping on pie, then sprinkle remaining chocolate chips and hazelnuts on top.
Spray large shallow roasting pan with cooking spray. Add popcorn and place in preheated 250 degrees F oven while preparing caramel. Mix brown sugar, corn syrup, butter and salt in a heavy 2-quart saucepan. Stirring constantly, bring to a boil over medium heat. Boil 5 minutes without stirring. Remove from heat. Stir in baking soda and vanilla; mix well. Pour syrup over warm popcorn, stirring to coat evenly. Bake for 45 minutes, stirring occasionally. Remove from oven and spread on foil that has been sprayed with cooking spray. Cool; break apart. Store in tightly covered container.
Drizzle the chocolate syrup into two martini glasses, start 2/3 of the way up the side of the glass, and let the chocolate run to the bottom; set aside. Place the ice into a cocktail shaker. Pour in the vodka, chocolate liqueur, and creme de cacao. Cover, and shake until the outside of the shaker has frosted. Strain into the prepared martini glasses. Garnish with maraschino cherries to serve.
Place lentils in a medium saucepan, cover with water, and bring to a boil. Boil for 10 minutes, drain well, and add to the slow cooker. Combine olive oil, carrots, red onion, tomato paste, garlic, oregano, bay leaves, salt, and pepper in the slow cooker and cover with about 6 to 7 cups of water. Cook on Low until lentils are soft, 6 to 8 hours.