HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Beat eggs, maple syrup, and erythritol in a bowl until creamy, about 2 minutes. Add coconut milk, vanilla, and salt; mix well. Mix in shredded coconut until a dense, sticky batter forms. Take 1 tablespoon of batter and roll into a sphere. Place on the baking sheet. Repeat with remaining batter. Bake in the preheated oven until set, about 10 minutes. Flip macaroons and bake until lightly golden, about 5 minutes more. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Heat oil in a skillet over medium heat. Pour in lentils; cook and stir constantly until plump and coated with oil, about 5 minutes. Stir in cayenne pepper, salt, and pepper until lentils are brown around the edges, 5 to 7 minutes. Mix in parsley; remove popped lentils from pan and serve.
Heat olive oil in a large skillet and cook onion until soft and translucent, about 5 minutes. Add carrots, bell peppers, and fennel; cook, stirring occasionally, until softened but still firm to the bite, 5 to 10 minutes. Season with Italian herbs, salt, and pepper.
Cook noodles in a large pot of boiling water until al dente. Rinse under cold water, and drain. Mix tuna, onion, bell pepper, celery, garlic powder, mayonnaise, salt and pepper, and mustard together in a large bowl. Add pasta, and mix well.
In a large bowl, combine 1 cup water, 1 tablespoon yeast, 1 tablespoon sugar, and 1 cup rye flour. Cover batter with a damp cloth, and place in a warm, draft-free spot. In the evening, mix in 1 teaspoon yeast, 1 teaspoon sugar, 1/2 cup warm water, and 1 cup rye flour. Cover again, and set aside overnight. In the morning, mix in 1 tablespoon sugar, 1 tablespoon kosher salt, and 1 cup warm water. Gradually mix in 2 cups rye flour and 1 cup of all-purpose flour (if using). When the dough has pulled together, turn it out onto a lightly floured surface and knead for about 5 minutes. Form into a loaf, and place on a baking sheet. Allow to rise for about 40 minutes. Preheat oven to 375 degrees F (190 degrees C). Bake for about 30 minutes, or until the bottom of the loaf sounds hollow when tapped.
Preheat oven to 325 degrees F (165 degrees C). Grease and sugar a 10 inch Bundt pan. In a large bowl, combine cake mix, oil, sour cream, poppy seeds and sugar. Mix until smooth. Beat in eggs one at a time. Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Preheat oven to 350 degrees F (175 degrees C). Bring a pot of water to a boil. Mix beef and pork together. Stir in onion, cooked rice, parsley, salt, pepper, garlic salt and 1/2 can of tomato soup. Mix well. Core head of cabbage, place in boiling water and boil until partly cooked. Separate leaves and trim stems. Reserve about 24 to 32 whole leaves. Cut remaining leaves and line the bottom of large roasting pan. Lightly pack a small handful of the meat mixture and place in the center of a cabbage leaf. Fold top part of leaf over mixture, then fold in the sides and roll until mixture is completely encased. Lay rolls on top of torn cabbage leaves in pan. Place sauerkraut evenly over rolls. Lay bacon on top of sauerkraut. Sprinkle with 1 to 2 tablespoons of sugar. Mix chopped tomatoes and soup with water and pour over rolls. Add additional water to reach top of cabbage rolls. Bake at 350 degrees F (175 degrees C) for 1 1/2 hours or until cooked through.
Preheat the oven to 350 degrees F ( 175 degrees C). Place potatoes in a large pot with enough water to cover. Bring to a boil, and cook until potatoes are tender, about 10 minutes. Drain water, and add cream cheese, butter, sour cream and ranch dressing mix. Mash until creamy using a potato masher or electric mixer. Spread evenly in a large baking dish. Bake for 30 minutes in the preheated oven, until the top is golden brown.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan. In a microwave oven or over a double boiler, melt shortening and chocolate together, stirring frequently until smooth. Set aside to cool. In a medium bowl, blend together the sugar, eggs, applesauce and vanilla until smooth. Stir in the chocolate mixture. Combine the flour, baking powder, baking soda and salt, gradually stir into the chocolate mixture. Spread evenly into the prepared pan. Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted in the center comes out clean. Cool in pan before cutting into squares.
Bring 2 cups water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Heat coconut oil in a small saucepan over medium-high heat; saute red onion until lightly browned, 2 to 3 minutes. Add kale, broccoli, tempeh, and garlic; saute until kale is wilted, about 3 minutes. Whisk sesame seeds, 2 tablespoons water, tamari, lime juice, Dijon mustard, ginger, black pepper, and red pepper flakes together in a bowl; pour over kale mixture and cook for 2 minutes. Spoon quinoa into serving bowls and top with kale mixture.
Heat milk, sugar, cocoa powder, espresso powder, and salt in a saucepan over medium heat, stirring often, until milk is barely simmering. Beat egg yolks in a bowl; gradually stir in about 1/2 cup hot milk mixture. Beat until smooth. Transfer egg yolk mixture back to the saucepan and continue cooking and stirring until thickened, about 5 minutes. Meanwhile, melt dark chocolate in a microwave-safe bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes. Remove saucepan from heat and stir melted chocolate into milk-egg mixture; transfer mixture to a large bowl, cover, and refrigerate until well-chilled, 4 hours to overnight. Stir cream and vanilla extract into chilled chocolate mixture and pour into an ice cream maker. Freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a lidded container; cover surface with plastic wrap and seal. For best results, ice cream should be placed in the freezer at least 2 hours or overnight.
Heat oil in a saucepan over medium heat. Add onion, ginger, and jalapeno pepper; cook until onion is translucent, about 5 minutes. Add tomatoes, coriander, turmeric, curry, and garam masala. Cook until fragrant, about 3 minutes. Pour in broth and stir thoroughly. Add cauliflower and chickpeas. Bring stew to a boil. Cook until cauliflower is tender, about 10 minutes.
Prick outside of squash 10 to 15 times and place in a slow cooker crock. Pour water into crock. Cook on Low 4 to 6 hours. Remove squash to a cutting board until cool to the touch, 15 to 30 minutes. Halve the squash lengthwise. Scoop seeds from the cavity and discard them. Shred flesh from the skin with a fork to make strands.
Preheat the oven to 400 degrees F (200 degrees C). Grease muffin tins, or line with paper liners. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon yogurt, lemon juice, and lemon zest. Combine the flour, baking soda, salt, cinnamon, ginger, and nutmeg; stir into the lemon mixture until just blended. Spoon batter into the prepared tins. Bake for 15 to 18 minutes in the preheated oven, or until the top springs back when lightly touched. Allow the muffins to cool for about 15 minutes before removing them from the pan. Place the confectioners' sugar in a small bowl. Stir in the lemon juice 1/2 teaspoon at a time until the mixture is drizzling consistency. Drizzle over cooled muffins, and allow the icing to set before serving.
Preheat an oven to 350 degrees F (175 degrees C). Stir the yucca, eggs, evaporated milk, sweetened condensed milk, and coconut milk together in a bowl until thoroughly combined; pour into a baking dish. Bake in the preheated oven for 1 hour. Switch the oven's broiler on and bake under the broiler until the top of the cake is browned, 2 to 3 minutes. Cool completely in refrigerator before serving.
Combine tripe and 1/2 gallon milk in a non-reactive bowl. Let soak in the refrigerator, 8 hours to overnight. Drain milk and rinse tripe. Return to the bowl and cover with remaining 1/2 gallon milk. Add onion, garlic, and bay leaves. Let soak in the refrigerator, 8 hours to overnight. Mix sour cream, scallions, Worcestershire sauce, English mustard, garlic powder, and cayenne pepper together in a bowl to make dipping sauce. Chill until flavors combine, at least 1 hour. Drain tripe, discarding milk, onion, garlic, and bay leaves. Rinse tripe and pat dry with paper towels. Cut into tortilla chip-sized triangles. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry tripe in batches until puffed and golden brown, 1 to 2 minutes. Drain on paper towels. Season with salt and pepper. Serve dipping sauce alongside fried tripe.
Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray. Bring a pot of water to a boil. Cook hot dogs in boiling water until heated through, 5 to 10 minutes. Drain hot dogs and allow to cool for 5 minutes. Meanwhile, melt 1 teaspoon butter in a skillet; saute mushrooms and onion in butter until softened, 5 to 10 minutes. Spread a sheet of plastic wrap on a work surface. Divide ground beef into 6 equal portions. Spread one portion of beef over plastic wrap to about 1/4-inch thick rectangle patty; season with hamburger seasoning. Lay one hot dog across the center of the beef and spoon about 1/6 the mushroom mixture over hot dog. Using the plastic wrap, roll ground beef around hot dog, pulling plastic wrap away from the meat as you wrap. Seal the ends of the beef completely around hot dog. Wrap 2 slices bacon around beef and arrange on the prepared baking sheet. Repeat with remaining beef, hot dogs, and bacon. Bake in the preheated oven until bacon is crisp and beef is slightly pink in the center, about 15 minutes. Top each burger-dog with 2 slices American cheese and continue baking until cheese is melted, about 5 minutes more. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
Melt butter with oil in a large skillet over medium high heat. When hot, add chicken breasts. Brown 3 to 5 minutes on both sides until golden. Add mushrooms, and saute for 2 to 3 minutes, or until soft. Deglaze pan with wine, making sure to loosen any brown bits from bottom of pan. Simmer for 5 minutes. Stir in cream. Add salt, pepper, and thyme. Reduce heat to low, and cover. Simmer for 5 to 7 minutes, stirring occasionally. Remove cover. Reduce cream for 3 minutes, until thickened. Add red grapes, and heat through.
Stir lime juice, mint leaves, and sweetener together in a pitcher; gently crush and bruise mint leaves with a wooden spoon. Pour diet lemon-lime soda into juice mixture and stir until sweetener has dissolved. Mix in crushed ice to serve.
Place black-eyed peas into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and set aside. Cook pork necks and bacon in a Dutch oven over medium heat until lightly browned, about 5 minutes. Stir in onion, celery, and carrot; cook and stir until softened, 6 to 7 minutes. Stir in garlic and cook 1 minute. Pour cold water and black-eyed peas into pork mixture; increase heat to high. Stir in bay leaf, thyme, cumin, black pepper, and cayenne pepper. Bring mixture to a simmer, reduce heat to low, cover, and simmer for 45 minutes. Stir in tomatoes and salt. Simmer uncovered until beans are tender, about 40 minutes. Remove neck bones from mixture; separate any meat from bones, return meat to Dutch oven, and discard bones. Stir in diced ham and kale; cook until greens are tender, 10 to 15 minutes. Serve over rice.
Have all ingredients at room temperature. Melt the chocolate in a double boiler or microwave oven. In a large bowl, beat cream cheese until fluffy. Pour melted chocolate into cream cheese and mix on medium speed until well blended. Add vanilla and pinch of salt. Slowly mix in the confectioners sugar. Scrape the sides of the bowl and increase mixer speed to medium-high. Slowly add evaporated milk until the frosting is spreading consistency.
Preheat oven to 350 degrees F (180 degrees C). Lightly oil an 8-inch square baking pan. Combine flour, brown sugar, chopped walnuts, cinnamon, cardamom, salt, baking powder, and dates; mix well. Add eggs (see Cook's Note) and stir until dry ingredients are moistened. Spoon batter into prepared pan. Bake in preheated oven until toothpick inserted into center comes out clean, about 25 minutes. Cool slightly before cutting into bars or squares.
Preheat an oven to 425 degrees F (220 degrees C). Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer. Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.
Place the pork, onion, cinnamon, and clove into a saucepan. Season to taste with salt and pepper. Pour in water to just cover the meat. Bring to a boil over high heat, then reduce heat to medium-low, cover, and cook until the water has nearly evaporated, about 1 hour. Stir occasionally to ensure the pork cooks evenly. Use a potato masher or wire whisk to break the pork into thin strands. Pour off any remaining liquid, then spoon the gorton into a serving bowl. Refrigerate until cold before serving.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a large bowl, toss together the romaine, beets, onion, cheese and dressing until evenly coated. Sprinkle with the crumbled bacon and serve immediately.
Preheat the oven to 400 degrees F (200 degrees C). Generously butter a 9x2 inch round cake pan and dust with flour. Melt butter and chocolate together in a heavy saucepan over very low heat. Remove from heat and whisk in sugar and eggs 1 at a time. Stir vigorously 2 or 3 times, then gently whisk in flour and salt. Pour batter into the prepared pan. Rap pan once against the counter to settle batter. Bake in the preheated oven until a knife inserted in the center of the cake comes out clean, about 20 minutes. Run a knife around the edge of the pan and cool for 10 minutes. Unmold cake and cool right-side up on a wire rack.
Dissolve yeast in warm water. Allow to stand until mixture is frothy. In a large bowl, whisk together flour, sugar, salt, baking powder, and soda. Add shortening and work until crumbly. Mix in yeast mixture and buttermilk. Store, well covered, in a greased bowl in the refrigerator. Don't worry if it is a little sticky; it will firm up as it chills. Dough can be stored up to 2 weeks. When ready to make rolls, take out amount needed. Turn dough out on a lightly floured surface, and knead for 2 or 3 minutes. Roll out, and cut rolls. Place in greased muffin cups. Let rise for 30 minutes. Bake in a preheated 400 degrees F (205 degrees C) oven for 15 minutes, or until golden brown.
Preheat oven to 350 degrees F (175 degrees C). Season chicken with salt and pepper to taste. Stuff with the onion and rosemary. Place chicken in a 9x13 inch baking dish or roasting dish. Roast in the preheated oven for 2 to 2 1/2 hours, or until chicken is cooked through and juices run clear. Cooking time will vary a bit depending on the size of the bird.
Whisk matcha powder in a bowl to remove any lumps; add a splash of milk and whisk until matcha powder is completely dissolved. Gradually whisk remaining milk into matcha mixture. Combine cream and matcha mixture in a pot over medium-low heat; cook, stirring occasionally, until heated through, about 5 minutes. Whisk sugar and eggs together in a bowl. Pour 1/2 cup hot matcha mixture into egg mixture; mix thoroughly. Repeat with remaining matcha mixture. Pour mixture back into the pot. Cook and stir matcha mixture over medium-low heat until heated through, about 3 minutes. Remove from heat and cool to room temperature. Refrigerate until chilled, at least 4 hours. Pour cooled matcha mixture into an ice cream maker and freeze according to the manufacturer's instructions.
Preheat oven to 350 degrees F (175 degrees C). Cook and stir the ground beef in a skillet over medium heat until the meat is browned, breaking the beef up into crumbles as it cooks, about 10 minutes. Drain off excess fat, and transfer the beef into a mixing bowl. Slice the zucchini in half the long way, and use a spoon to scoop out the flesh, leaving a 1/2-inch thick shell all around the zucchini. Chop the scooped-out zucchini flesh, and add to mixing bowl. Stir in the bread crumbs, garlic, spaghetti sauce, black olives, and Parmesan cheese; mix the stuffing well. Lightly stuff both halves of the zucchini with the meat mixture. Place the zucchini halves into a baking dish, and cover tightly with foil. Bake in the preheated oven for 45 minutes, remove from oven, and remove the foil. Sprinkle 1/2 cup of shredded mozzarella cheese over each zucchini half. Move an oven rack to within 6 inches of the oven broiler's heat source, turn on the broiler, and broil the zucchini until the mozzarella cheese is browned and bubbling, about 5 minutes.
In a medium bowl, stir together the flour, salt, celery salt, pepper, dry mustard, paprika, garlic powder, thyme, savory, ginger, basil and oregano. Keep mixture in an airtight container. To use: Steam chicken until tender, dip pieces in beaten egg then roll in the spice mixture. Deep fry for 3 minutes on each side.
Stir coffee, milk, cream, brown sugar, cocoa powder, vanilla extract, orange extract, cinnamon, cloves, and nutmeg together in a large mug until smooth.
Heat cheese in slow cooker on High until melted, about 20 minutes. Stir beer, salsa, Worcestershire sauce, chili powder, onion powder, and cayenne pepper into cheese until smooth and heated through, stirring frequently, about 10 minutes.
Place all ingredients into bread machine in order given. Bake according to bread machine directions for regular bake.
Fill a glass with ice. Pour pineapple juice, mango nectar, vodka, coconut milk, and orange juice over ice; stir well.
Whisk 4 ounces cream, maple syrup, pumpkin puree, pumpkin pie spice, and vanilla extract together in a microwave-safe bowl. Heat pumpkin mixture in the microwave in 30-second intervals, stirring between intervals, until heated through and completely blended, 1 to 3 minutes. Pour sweetened condensed milk, remaining 10 ounces cream, and pumpkin mixture into a container, cover the container with a lid, and shake until completely mixed. Store in the refrigerator.
In a large saucepan over medium heat, cook onion and garlic in 3 tablespoons olive oil for 3 minutes. Stir in potatoes and cook, stirring constantly, 3 minutes more. Pour in water, bring to a boil, and let boil gently for 20 minutes, until potatoes are mushy. Meanwhile, in a large skillet over medium-low heat, cook sausage until it has released most of its fat, 10 minutes. Drain. Mash potatoes or puree the potato mixture with a blender or food processor. Stir the sausage, salt and pepper into the soup and return to medium heat. Cover and simmer 5 minutes. Just before serving, stir kale into soup and simmer, 5 minutes, until kale is tender and jade green. Stir in the remaining tablespoon of olive oil and serve at once.
Combine brown sugar and butter in a large bowl; beat with an electric mixer until creamy. Beat in vanilla extract and salt. Add flour; mix until a crumbly dough forms. Mix in milk. Fold in milk chocolate chips and mini chocolate chips.
Preheat oven to 350 degrees F (175 degrees C). Grease a large bundt pan. Combine the cake mix, pudding mix, water, oil, and eggs together. Mix with an electric mixer on medium speed for 2 minutes. Pour batter into bundt pan. Bake for 30 minutes, or until knife inserted in cake comes out clean. Combine the butter or margarine, sugar, and orange juice in a saucepan. Boil this mixture for about 2 minutes. While still warm, poke holes in the top of the cake with a fork. Pour orange juice mixture over cake. When the cake is saturated place it on a plate, and dust top with confectioners' sugar.
Preheat oven to 350 degrees F (175 degrees C). Heat olive oil and butter in a skillet over medium-high heat. Cook celery, sweet onion, and garlic until the onion is translucent, about 5 minutes. Combine rice, green onions, raisins, curry powder, salt, saffron, and cayenne pepper in a 9x13-inch baking pan; stir well. Stir in the celery mixture and chicken stock. Cover pan tightly with aluminum foil. Bake in the preheated oven until rice is tender, about 35 minutes. Let stand for 5 minutes; fluff with a fork.
Preheat a heavy cast-iron skillet over medium-high heat. Pat steak dry with paper towels on both sides. Season generously with salt on both sides. Drizzle oil into the hot skillet. Add steak and cook for 30 seconds. Flip steak onto the other side and cook for 30 seconds, then flip again. Continue flipping, cooking 30 seconds on each side. Remove steak from the pan when it has developed a brown crust, is beginning to firm, and is hot and slightly pink in the center, about 3 to 4 minutes of total cooking time for a 1-inch steak. Check for doneness using an instant-read thermometer inserted into the center and these numbers as a guideline: 125 degrees F (52 degrees C) for rare; 130 degrees F (54 degrees C) for medium rare; 145 degrees F (65 degrees C) for medium; or 160 degrees F (70 degrees C) for well done. Cover steak with 2 layers of aluminum foil and allow to rest in a warm area for 5 minutes.
Preheat oven to 350 degrees F (175 degrees C). Mix almond meal, butter, garlic, 1/2 teaspoon sea salt, and 1/8 teaspoon white pepper together, forming a ball. Gently press dough into a 9-inch pie pan. Bake crust in the preheated oven for 10 minutes. The crust will puff up slightly; gently press it back down with a spoon or fork. Continue baking until just lightly browned, 8 to 10 minutes. Whisk half-and-half, eggs, 1/2 teaspoon sea salt, 1/4 teaspoon white pepper, and nutmeg in a large bowl. Sprinkle bacon into the bottom of the pie crust; top with Swiss cheese. Pour egg mixture over Swiss cheese. Bake in the preheated oven until a knife inserted in the center comes out clean, about 35 minutes. Let cool for 5 to 10 minutes to finish setting in the middle.
Place the tea bag in a large mug and pour in the boiling water. Steep for 2 to 3 minutes. Stir in the goats milk and sugar. Garnish with a pinch of cardamom.
Mix together the pork sausage, bread crumbs, onion, water chestnuts, egg, sherry, soy sauce, garlic, and ginger in a bowl until evenly combined. Chill in the refrigerator for 30 minutes to make the mixture easier to handle, then form into 6 patties. Preheat an outdoor grill for medium-high heat, and lightly oil grate. Cook the burgers on the preheated grill until no longer pink in the center, about 7 minutes. Lightly toast the buns on the hot grill. Serve the burgers on the toasted buns, and top with bean sprouts and sweet and sour sauce.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Bring a pot of water to a boil; cook tempeh in the boiling water to soften the flavor of the tempeh, about 5 minutes. Drain and cool tempeh. Place bread in a food processor and pulse until evenly crumbled. Transfer bread to a large bowl. Crumble cooled tempeh over bread crumbs; add Parmesan cheese, egg, parsley, oregano, basil, garlic powder, salt, black pepper, and red pepper flakes; mix well using your hands. Form tempeh mixture into 1-inch balls and arrange 'meatballs' on the prepared baking sheet. Bake in the preheated oven for 10 minutes; flip 'meatballs' and continue cooking until lightly browned, about 10 more minutes.