HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Sift together flour, baking powder, and salt together in a bowl. Beat softened butter and sugar with an electric mixer in a large bowl until smooth. Beat one egg into butter mixture until completely blended, then beat in remaining egg, 1/2 cup maple syrup, and maple extract. Stir flour mixture into butter mixture just until dough forms; fold in walnuts until just combined. Divide dough in half. Shape each portion of dough into a log the length of a baking sheet, and place on the prepared baking sheet. Flatten each log into a rectangle 3 inches wide and 1-inch tall. Bake in the preheated oven until lightly browned on the bottom and slightly cracked on top, about 30 minutes. Remove from oven to cool for 15 minutes, but leave oven on. Slice logs diagonally into 1/2-inch thick slices, and lay slices on their sides on the baking sheet. Bake biscotti in the preheated oven until lightly browned and crisp on the outside, about 8 minutes. Remove from oven; cool for a few minutes. Stir together 1 tablespoon melted butter and 1/4 cup maple syrup in a bowl. Stir confectioners' sugar into mixture gradually until smooth. Drizzle maple glaze lightly with a spoon over warm biscotti.
Preheat oven to 375 degrees F (190 degrees C). Rub oregano and basil over chicken breasts. Spray a large skillet with cooking spray and heat over medium-high heat. Add garlic; cook and stir until fragrant, 2 to 3 minutes. Add chicken; cook until browned and no longer pink in the center, about 5 minutes per side. Pour half the spaghetti sauce into a large baking dish. Lay chicken breasts on top. Coat chicken with remaining half of the spaghetti sauce. Scatter mozzarella cheese over sauce. Arrange 6 pepperoni slices over each chicken breast. Bake in the preheated oven until cheese is melted, about 10 minutes.
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slice on a paper towel-lined plate. Let cool and crumble bacon. Reserve 1 teaspoon of bacon drippings. Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the green beans, recover, and steam until just tender, 3 minutes. Whisk together olive oil, Dijon-style mustard, vinegar, bacon drippings, and shallot in a bowl. Toss hot, steamed green beans in a bowl with the dressing and crumbled bacon, and serve.
Preheat oven to 475 degrees F (245 degrees C). Insert lemon and lemon thyme into the cavity of the fish. Mix salt and egg whites together in a large bowl. Spread 1/2 the salt mixture on a large baking sheet. Lay fish on top. Pour remaining salt mixture on top. Pack down tightly so fish is sealed in salt. Reduce oven temperature to 400 degrees F (200 degrees C). Bake fish in the preheated oven until an instant-read thermometer inserted through the salt and into the fish reads 120 degrees F (49 degrees C), 15 to 20 minutes. Cool fish for 2 minutes. Crack the salt coffin with a wooden spoon. Peel away the salt and discard. Transfer fish to a serving dish using 2 spatulas.
Pour taco sauce and grape jelly into slow cooker; whisk to integrate jelly into sauce. Gently drop meatballs into the sauce. Cook on Low until sauce is warm and meatballs are tender and flavorful, about 4 hours.
Spread 4 slices oatnut bread on one side with cream cheese. Spread remaining 4 slices on one side with raspberry jam. Press cream cheese slices together with jam slices, forming sandwiches. In a medium, shallow bowl, beat together the eggs, milk and almond extract. Melt butter in a large, heavy skillet over medium high heat. Dip sandwiches in the egg mixture to coat. Place in the skillet, and cook on both sides until golden brown.
Preheat oven to 350 degrees F (175 degrees C). Spread oats, quinoa, almonds, and chia seeds on a baking sheet. Toast in the preheated oven, stirring halfway through, until golden brown, about 15 minutes. Mix peanut butter, honey, and coconut oil together in a bowl until thoroughly combined. Mix in oat mixture, flaxseed meal, and salt until well combined. Press granola mixture into a 12x18-inch baking pan. Bake in the preheated oven until bars set, about 5 minutes. Remove from oven; sprinkle with chocolate chips. Bake until chocolate is just melted, about 5 minutes. Spread melted chocolate evenly over bars with a rubber spatula. Place in the freezer until chocolate is firm, about 20 minutes; cut into bars.
Preheat oven to 450 degrees F (230 degrees C). Grease six muffin cups or line with paper muffin liners. In a small bowl, beat together egg replacer and water. In a separate bowl, combine cornmeal, flour, baking powder, sugar and salt. Add egg mixture, oil and water; stir until smooth. Spoon batter into prepared muffin tins, filling each about halfway. Bake in pre-heated oven for 10 to 15 minutes, until a toothpick inserted into the center of a muffin comes out clean.
Heat the olive oil in a skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the turkey, and stir until crumbly and no longer pink. Season with chili powder, cumin, oregano, cayenne pepper, kidney beans, and salsa. Cook over medium-high heat until the mixture is simmering and the beans are hot, about 5 minutes. Divide the lettuce, carrots, and red bell peppers among 4 serving plates. Spoon the turkey mixture overtop to serve.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. In a large bowl, whisk together the eggs, sour cream, Cheddar cheese, green chile peppers, green onion, and parsley. Mix in the corn, black beans, red pepper, and bacon bits. Transfer to the prepared baking dish. Bake 30 minutes in the preheated oven, or until a knife inserted in the center of the casserole comes out clean. Serve with the fresh salsa.
Place the peas and water into a microwave-safe bowl. Cover loosely, and microwave for 3 to 4 minutes, or until peas are tender. Stir in butter, and sprinkle with lemon pepper and dill. Serve warm.
Whisk egg yolks, cream, sugar, brandy-based orange liqueur, and vanilla extract in a small saucepan until smooth. Place saucepan over medium-low heat and cook, stirring constantly with a rubber spatula scraping the bottom, until the mixture is hot and thickens slightly, and a thermometer reaches 180 degrees F (82 degrees C), 8 to 10 minutes. Remove from heat, strain to remove any over-cooked particles of egg, and allow cool.
Place the bacon in a large, deep skillet, and cook over medium heat, stirring occasionally, until evenly browned, about 10 minutes. Place the dried peas, water, onion, tomatoes, jalapeno pepper, garlic, and chili powder into a slow cooker, and stir to combine. Stir in the bacon and bacon grease, and set the cooker on High. Cook until peas are tender, about 4 hours. Season to taste with salt, and serve.
Mix spices in small bowl. Heat oil in a Dutch oven or small soup kettle over medium-high heat; add onion and saute until golden, 8 to 10 minutes. Add garlic; saute until fragrant, about 30 seconds. Add spices; toast until fragrant, 30 seconds to 1 minute. Add chicken; stir until completely coated with spices. Add coconut milk, tomatoes and broth. Bring to a simmer; cook uncovered until flavors blend and stew is thick, about 20 minutes. Remove from heat, sprinkle with cilantro and serve over rice. Pass chutney separately.
In a bowl, beat cream cheese with an electric mixer until smooth. Add two avocados, green chiles, Worcestershire sauce, garlic salt and pepper; beat until fairly smooth. Gently mix in remaining avocado, leaving it a little chunky. Serve immediately or store in refrigerator covered with plastic wrap, pushing the wrap down so that it is touching the entire surface of the guacamole.
Preheat oven to 350 degrees F ( 175 degrees C ). Grease cookie sheets. In a medium bowl, stir together the flour, sugar, baking soda, salt, and lemon zest. Make a well in the center and fill it with the oil, lemon juice, and vanilla. Stir everything together until it forms a dough. Alternate method: Put everything into the food processor and blend until dough forms. Drop cookie dough by teaspoonfuls, about 2 inches apart, onto the prepared cookie sheet. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown. For a softer cookie, bake for only 7 minutes. Cool on racks, and store in an airtight container.
Beat cream cheese until smooth. Add confectioners' sugar gradually, beating until well blended. Add melted chocolate and vanilla extract. Chill in the refrigerator for 1 hour. Shape the chocolate mixture into 1-inch balls. Roll in cocoa powder, coconut, or almonds. Store in the refrigerator.
To prepare the filling, cook the dates, 3/4 cup of sugar and water over medium-high heat, stirring constantly, until thickened. Stir in the nuts, remove from the heat and set aside. Preheat oven to 400 degrees F (200 degrees C). In a medium bowl, cream together the butter and brown sugar. Stir in the eggs, sour cream and almond extract. Sift together the flour, salt, baking soda and cinnamon, stir into the creamed mixture. Drop a rounded teaspoon of dough onto an unprepared cookie sheet, place a scant teaspoon of the filling on top of it, then top with an additional 1/2 teaspoon of dough. Repeat with the rest of the dough. Bake for 10 to 12 minutes in the preheated oven, or until slightly browned.
Mix popcorn, M&Ms, and peanuts in large bowl. Heat oil, butter, and marshmallows in pan until melted. Pour over popcorn and blend together with heavy spoon or hands. Spray Bundt cake pan with vegetable spray. Press mixture lightly into pan and refrigerate until cool. To remove cake from pan, put pan in warm water, then turn upside down until cake comes out.
In a saute pan heat oil. Add onions and cook on medium heat, stirring often, until onions are golden brown (15 minutes). Let onion cool. In a bowl combine, yogurt, parmesan cheese and herbs mix well. Add cooled onions. Spoon 1 healthy teaspoon per phyllo cup and bake tartlets 10 minutes or until golden brown.
Combine vinegar and water in a saucepan. Stir in sugar and salt; add mustard seeds, dill, peppercorns, and habanero pepper flakes. Bring to a boil; stir until sugar and salt are dissolved. Remove from heat; cool to room temperature, about 15 minutes. Divide habanero peppers and garlic clove between 2 canning jars. Divide avocado slices evenly between jars. Stir vinegar mixture to evenly disburse seasoning; pour into jars. Close lids and place in the refrigerator. Chill until flavors combine, about 24 hours.
Preheat the oven to 350 degrees F (175 degrees C). Mix flour, butter, confectioners' sugar, salt, and baking powder together in a bowl using an electric mixer on medium speed until well blended. Pat dough into a 9-inch square baking pan. Sprinkle with cinnamon sugar. Bake in the preheated oven until edges are golden, 30 to 35 minutes. Cut into bars while still warm.
Place the lentils and rice into a large container and cover with several inches of cool water; let stand 4 hours to overnight. Blend the lentils, rice, green chile peppers, and ginger together into a smooth paste using a blender or food processor. Stir the cumin seed and salt into the paste. Prepare a flat griddle (tawa) or large, flat-bottomed skillet and place over medium-low heat. Ladle the lentil batter onto the middle of the heated surface and spread into a thin circle using the back of the ladle. Sprinkle with 1 tablespoon of onions and press the onions onto the pesarattu using your ladle or spatula. Cook for a few minutes and flip over to the other side. Cook a few more minutes, transfer to a plate and serve immediately. Dosas are best eaten hot and crispy right off the tawa.
Mix coffee in hot water, and then cool. In a large bowl, beat the yolks with the sugar until creamy. Add the oil and then the honey, beating after each addition. Beat until the mixture is smooth and creamy. Sift and then measure 3 cups of flour. Combine with salt, baking powder, baking soda, and spices. Add these dry ingredients alternately with the coffee to the honey mixture, stirring only until blended. Do not overmix. Whip egg whites until stiff. Fold in three additions into the batter. Pour into 2 greased 8 inch square pans. Bake at 325 degrees F (165 degrees C) for 35 to 40 minutes, or until a toothpick inserted into the middle of cake comes out clean.
Heat oven to 400 degrees F. In large skillet over medium heat, cook bacon, bell pepper and onion 10 minutes or until crisp; drain. In bowl, combine chili, bacon mixture and hot sauce. Roll out each package of crescent roll dough into rectangle; press perforations to seal. Cut each rectangle into 8 squares. Top 16 squares with chili mixture and cheese. Cover with remaining crescent dough squares. Pinch seams together. Tuck two sides of the square under and pinch the ends to form the shape of a football. Place on baking sheets. Bake 8 to 10 minutes or until golden brown.
Mix tapioca starch, salt, pepper, garlic powder, cayenne pepper, and paprika together in a large bowl with a fork. Add chicken cubes; toss with your hands until coated on all sides. Heat coconut oil and butter in a large skillet over medium-high heat until melted and hot. Add some of the chicken cubes using tongs; cook until browned, about 2 minutes per side. Transfer to a plate lined with paper towels. Repeat with remaining chicken, heating up more coconut oil and butter as needed. Reduce heat to medium and whisk garlic and ginger into the grease in the skillet. Whisk in coconut aminos, honey, and sriracha sauce. Simmer over low heat until flavors combine, about 5 minutes. Stir in chicken; cook until sauce thickens and coats chicken, 5 to 7 minutes. Garnish chicken with scallions and sesame oil; serve on toothpicks.
Preheat oven to broiler setting. In a bowl, mix the cream cheese, margarine, deviled ham meat spread, salt, dill weed, and mushrooms together until smooth. Spread mixture evenly over bread slices. Broil on top oven rack for 3 to 5 minutes, or until lightly browned. Watch carefully to prevent burning.
Heat oil in a skillet over medium heat. Add green onion, mint, and peas. Cover, and cook for 3 to 4 minutes. Mash peas with a potato masher. Stir in butter, and season with salt and pepper.
Combine apples and avocado together in a bowl. Whisk lemon juice and honey together in a separate bowl; drizzle over apples and avocado. Sprinkle cinnamon over salad and fold until evenly mixed. Refrigerate until chilled, at least 30 minutes. Serve cold.
Preheat oven to 350 degrees F (175 degrees C). Bring water to a boil in a pot. Stir rice into boiling water, cover pot with a lid, and remove pot from heat. Let rice steam until water is absorbed completely, about 5 minutes. Combine rice, chicken, mushrooms, green beans, cream of chicken soup, celery, sour cream, mayonnaise, onion, garlic, seasoning blend, salt, black pepper, monosodium glutamate, and red pepper flakes in a large bowl; stir until evenly mixed. Spread the mixture into a 9x13-inch baking dish; top with mozzarella cheese. Sprinkle potato chips over the cheese. Bake in preheated oven until the cheese is melted and the potato chips are golden brown, 25 to 30 minutes.
Cook ground beef, onion, and garlic in a large skillet until meat is browned; drain off any fat. Add black beans, undrained tomatoes, sweet pepper, water, and ground chipotle chile pepper to a 3 1/2- or 4-quart slow cooker. Stir in beef mixture. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2 1/2 hours. Serve topped with Lime Crema (see below) and chopped fresh mango. Lime Crema: Stir together VOSKOS(R) Nonfat Honey Greek Yogurt, lime peel, and lime juice in a bowl. Serve immediately or chill up to 24 hours.
Melt the chocolate and shortening in a saucepan over low heat. Remove from heat and mix in sugar and vanilla. Beat in eggs 1 at a time. In a bowl, sift together flour, baking powder and salt. Stir in the chocolate mixture and nuts. Chill dough in the refrigerator 3 hours or overnight. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Place confectioners' sugar in a bowl. Roll dough into 1 inch balls. Roll dough balls in confectioners' sugar to coat. Arrange 3 inches apart on the prepared cookie sheets. Bake 12 to 15 minutes in the preheated oven. The cookies will look soft when removed from the oven. Transfer to a wire rack to cool. Enjoy!
Combine wine, lemon juice, and pectin in a large saucepot. Bring to a boil, stirring frequently. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam off top, if necessary.
 Watch Now Ladle hot jelly into hot, sterilized jars, leaving 1/2 inch headspace. Tighten 2 piece lids. Process for 5 minutes in boiling water bath.
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Pour water into a large saucepan and bring to a boil. Remove from heat and toss in the orange spice tea bags. Cover and let steep 5 minutes. Remove tea bags and stir in sugar, apple cider, rum, and 2 of the cinnamon sticks. Heat just to steaming -- do not boil. Ladle hot cider into 6 mugs and drop 1/2 teaspoon butter into each. Garnish with a cinnamon "swizzle" stick.
Prepare Idahoan SignatureTM Russets Mashed Potatoes according to package instructions. Keep warm. Combine flour, cornstarch, baking powder, baking soda, and sriracha hot sauce in a large bowl. Stir until combined. Add beer and continue to stir until batter is smooth. Place pieces of fish to the bowl and coat all sides evenly coated with the batter. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Cook fish fillets in batches until golden brown, 2 to 3 minutes. Drain cooked fillets on a wire rack. Season with salt. Serve with a side of Idahoan SignatureTM Russets Mashed Potatoes.
Muddle sugar cube, water, and bitters in an old fashioned glass for 1 minute. Pour in whiskey and stir for an additional minute. Squeeze the lemon twist over the glass and drop it in. Add ice cubes. Garnish with a slice of orange and a maraschino cherry; serve with a swizzle stick.
Preheat oven to 450 degrees F (230 degrees C). Cover a baking sheet with aluminum foil and spray with nonstick cooking spray. Place acorn squash slices, olive oil, salt, and pepper in a large bowl and toss to cover all the slices evenly. Place slices in a single layer on the prepared baking sheet and drizzle with honey and cinnamon. Bake in the preheated oven for 20 minutes. Turn each slice carefully. Continue baking until tender and well browned, about 10 minutes more. Move slices onto a serving plate and sprinkle with blue cheese, green onions, and almonds.
Preheat oven to 350 degrees F (175 degrees C). Combine flour, salt, and baking soda in a bowl. Beat butter, brown sugar, white sugar, and vanilla extract together in a bowl using an electric mixer until creamy. Add eggs. Beat in the flour mixture gradually until just combined. Stir chocolate morsels, caramel morsels, and walnuts into the dough. Drop dough by rounded tablespoons onto ungreased baking sheets. Bake in the preheated oven until golden brown, 11 to 13 minutes. Cool on the baking sheet for 2 minutes.
In a medium bowl, stir together the lime juice, white wine vinegar, salt, pepper, ginger, basil, thyme, parsley, hot pepper sauce, cayenne pepper, and oil. Place the fish fillets into the bowl, cover, and marinate for at least 10 minutes, or preferably up to 3 hours. Preheat broiler or an outdoor grill for high heat. Place fish onto the grill or a broiling pan. Discard marinade. Grill or broil fish about five minutes each side, until the fish flakes easily with a fork.
In a small bowl, mix flour, brown sugar, and butter or margarine together until it resembles course corn meal. Measure out 1/2 cup, and set aside for topping. In a separate bowl, beat the egg. Mix in molasses and cold water. Add crumb mixture, and stir thoroughly. Stir baking soda into hot water, and then add to the molasses mixture. Mix well. Pour filling into pie crust, and evenly sprinkle the reserved topping on top. Bake at 375 degrees F (190 degrees C) for 35 minutes.
Tear corner of Ready Pasta pouch to vent. Heat in the microwave for one minute; pour on a plate and let cool down. Toss pasta with all ingredients together in two individual serving bowls.
Bring a large pot of lightly salted water to a boil. Add egg noodles and oil, and boil for 8 minutes, or until tender. Drain, and rinse under cool running water. In a large saucepan or Dutch oven, combine broth, salt, and poultry seasoning. Bring to a boil. Stir in celery and onion. Reduce heat, cover, and simmer 15 minutes. In a small bowl, mix cornstarch and water together until cornstarch is completely dissolved. Gradually add to soup, stirring constantly. Stir in noodles and chicken, and heat through.
Season the shrimp with turmeric powder and chile powder, and set aside. Toast the cashews, cardamom, cinnamon, and peppercorns in a skillet over medium heat until toasted and fragrant, about 7 minutes; remove from the skillet and set aside. Heat the sunflower oil in a large skillet over medium-high heat. Add the onion, garlic, and ginger; cook and stir until the onion has softened and begun to lose its red color, about 5 minutes. Stir in the shrimp and toasted spice mixture along with the salt, garam masala, bay leaf, tomatoes, and green pepper. Cook and stir until half of the shrimp has begun to turn pink, then pour in the coconut milk, cover, and bring to a simmer. Cover, and reduce heat to medium-low. Simmer until the shrimp are opaque and the vegetables are tender, about 5 minutes.
Beat cream in a chilled glass or metal bowl using an electric mixer until soft peaks form. Dip a wafer cookie quickly into the brandy and place on a serving plate. Repeat and lay soaked cookies next to each other to create a cake-sized base layer. Top the cookie layer with a layer of whipped cream. Alternate layering cookies and cream until all the cookies are used. Cover the top and sides with remaining cream and smooth the top. Refrigerate for a few hours or, better, 8 hours to overnight. The cookies will soften and the cream firms up, making the cake easy to slice.
Mix corn syrup and sugar in a saucepan over medium heat until bubbling, about 5 minutes. Remove from heat; stir in chocolate chips and almond butter until melted. Put rice cereal in a large bowl; mix in almond-chocolate mixture. Pour cereal mixture into a 9x13-inch baking dish; cool for 1 hour before serving.
Preheat an oven to 325 degrees F (165 degrees C). Grease a 9x13-inch cake pan. In a bowl, whisk together the cake mix, buttermilk, eggs, baking soda, and vegetable oil until thoroughly combined. In a separate bowl, stir the brown sugar and cinnamon together. Pour batter into the prepared cake pan, and spoon the cinnamon sugar onto the batter in several places. Using the spoon, gently swirl the cinnamon sugar into the cake batter, leaving streaks and ribbons of sugar mixture (do not overmix). Bake cake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 30 to 35 minutes. Remove cake from oven, and punch holes all over the cake with a table knife. Whisk milk, vanilla extract, and confectioners' sugar together in a bowl to form a smooth, runny icing; pour the icing all over the cake, allowing it to soak into the holes. Allow cake to cool before serving.
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray. Arrange one fourth of eggplant slices in a layer in the bottom of the dish. Pour one fourth of pasta sauce on top of eggplant layer. Dot pasta sauce layer with one fourth of goat cheese slices. Repeat layers three more times with remaining ingredients, ending with a top layer of goat cheese. Bake in preheated oven until pasta sauce is bubbling and goat cheese is melted, 45 to 60 minutes.