HumbleIntelligence/food-ner-1-Million huggingface dataset:
Whisk cassava flour, baking powder, pumpkin pie spice, and salt together in a medium bowl. Combine butter and coconut sugar in a separate medium bowl; beat with an electric mixer until fluffy. Add pumpkin puree, chocolate chips, maple syrup, coconut milk, egg, and vanilla extract. Mix until well combined. Add flour mixture and mix until ingredients combine and form a thick batter. Preheat a doughnut maker according to manufacturers' instructions. Spoon batter into a pastry or a resealable plastic bag. Cut the tip off and pipe batter into the doughnut maker molds. Close the lid and bake according to manufacturer's instructions, 3 to 5 minutes. Transfer doughnuts to a cooling rack and let cool completely. While doughnuts are cooling, heat chocolate chips and coconut oil in a double boiler until melted and smooth, about 5 minutes. Spoon glaze into a small bowl. Dip the top of each doughnut in chocolate glaze and return to the cooling rack. Drizzle any remaining chocolate on top. Let stand until glaze hardens, about 10 minutes.
Preheat oven to 375 degrees F (190 degrees C). Fit pie crust into a 9-inch deep-dish pie plate. Bake crust in preheated oven until just beginning to brown on the edge, about 10 minutes. Let the crust cool. Raise oven temperature to 400 degrees F (205 degrees C). Melt butter in a large skillet over medium heat. Cook asparagus pieces and sun-dried tomatoes in hot butter, stirring often, until asparagus is tender and bright green, about 10 minutes; season mixture with salt and black pepper. Transfer vegetables to the prebaked pie crust. Pour eggs and cream into a blender; add nutmeg. Pulse several times to blend the egg mixture; pour over vegetables in the pie crust. Bake in the oven until egg mixture is set and quiche is lightly browned, about 40 minutes. Let quiche stand for 15 minutes before slicing. Serve topped with chili sauce.
Cook and stir sausage in a large skillet over medium heat until browned. Drain; place sausage in a pot large enough to hold all ingredients. In same skillet, cook and stir onion with ground beef over medium heat until beef is browned and onions are tender; drain and add to the large pot. In same skillet, cook and stir stew beef over medium heat until browned. Without draining, pour stew beef into the large pot. Pour tomatoes, beer, and water into the pot with meats. Stir in chili powder, red pepper, white pepper, sugar, and cinnamon. Season to taste with salt and black pepper. Simmer until stew beef is very tender, at least 2 hours, stirring occasionally and adding more water as needed. If you prefer a thicker chili, thicken as needed with tomato paste. If using kidney beans, add them 10 minutes before serving, just in time to heat through.
Preheat oven to 350 degrees F (175 degrees C). Finely chop cranberries in food processor or by hand. Spread into bottom of pastry-lined pie pan. In a large bowl beat eggs until frothy. Add sugar, corn syrup, melted butter or margarine, vanilla, mace, and salt. Mix well. Pour mixture over cranberry layer. Neatly arrange pecan halves on top of sugar mixture. Bake in preheated oven for 45 to 50 minutes, until golden and set in center.
Combine cumin, oregano, sazon, garlic powder, salt, and cayenne pepper in a large bowl. Add lime juice and olive oil and stir to make the marinade. Add chicken and refrigerate for 30 minutes to 12 hours. Preheat an outdoor grill for medium heat and lightly oil the grate. Grill marinated chicken until no longer pink at the bone and juices run clear, about 8 minutes per side. Transfer to a bowl and shred chicken with forks. Spray canola oil onto the tortillas and heat on the grill approximately 45 seconds per side. Transfer to a plate and cover with a paper towel to keep warm. Serve with shredded chicken.
Preheat oven to 425 degrees F (220 degrees C). Mix vinegar, 2 tablespoons olive oil, 2 tablespoons garlic, paprika, 1 tablespoon cumin, lemon juice, 1 teaspoon salt, 1/4 teaspoon black pepper, and chile powder in a large bowl. Add onions and chicken; stir to coat. Transfer chicken mixture to a casserole dish. Roast in the preheated oven, stirring occasionally, until chicken is no longer pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Combine chicken broth, basmati rice, 1 1/2 teaspoon garlic, 1 1/2 teaspoon olive oil, 1/2 teaspoon cumin, cilantro, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper in a saucepan. Bring to a boil; reduce heat, cover, and simmer until rice is tender, 20 to 25 minutes. Bring a small pot of water to a boil; add frozen peas. Cook and stir until bright green, 3 to 5 minutes. Stir peas into the rice. Serve rice alongside chicken.
Melt butter in a saucepan over medium heat. Saute shallots briefly, then stir in all of the mushrooms. Saute until tender and translucent, about 3 minutes. Pour in red wine, and simmer for 3 minutes. Stir in demi glace, and simmer for 6 minutes, or until sauce has thickened.
Place oats, nuts, coconut, and chocolate chips in a large bowl. Place sugars, butter or margarine, and milk in a saucepan. Bring to a boil, and continue to boil for 2 minutes. Pour hot mixture over oat mixture. Mix well. Drop from a teaspoon onto wax paper. Allow to set up.
Mix flour, brown sugar, baking powder, and salt together in a large bowl. Mash bananas in a large bowl using a fork. Add milk, egg, oil, and vanilla extract; mix well. Stir banana mixture and chocolate chips into the flour mixture until batter is blended but still slightly lumpy. Heat a lightly oiled griddle over medium heat. Drop 1/4 cup batter onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter. Top pancakes with strawberries and whipped cream.
Mix 2 gallons water and pickling lime together in a large bowl; add cucumbers and soak, stirring often, for 24 hours. Drain and thoroughly rinse cucumbers under cold water. Fill a large bowl with ice water and soak cucumbers for 3 hours; drain. Pour cold vinegar into a large pot. Mix sugar, pickling spice, salt, celery seed, cloves, and food coloring into vinegar until dissolved. Add cucumbers; let sit, 8 hours to overnight. Bring cucumber mixture to a boil; remove pot from heat. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack cucumber mixture into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Combine the octopus, green onions, sesame oil, and kosher salt in a bowl; mix well. Cover and refrigerate 30 minutes before serving.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish. Place the stuffing mix into a bowl, and thoroughly mix in the minced oysters, chicken broth, margarine, and sage. Spoon the stuffing into the prepared baking dish, and cover dish with foil. Bake in the preheated oven until the stuffing is thoroughly heated through, 30 to 40 minutes.
Toast the almonds in a 10-inch non-stick skillet over medium-high heat until lightly browned. Remove the almonds from the skillet and set aside. Heat the oil in the same skillet over medium-high heat. Add the onion, garlic and garam masala and cook for 2 minutes or until the onion is tender-crisp, stirring occasionally. Stir the broth and farro in the skillet and heat to a boil. Reduce the heat to medium and cook, covered, for 10 minutes. Stir the cauliflower and chickpeas in the skillet. Cover and cook for 5-10 minutes or until the farro is just tender and the cauliflower is tender-crisp. Stir in the orange zest and season to taste. Sprinkle with the toasted almonds and the parsley.
Stir flour, 2 teaspoons salt, paprika, and black pepper together in a shallow bowl. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Press calamari rings into the flour mixture until evenly coated, shaking off excess flour. Working in batches, fry calamari rings in the hot oil until golden brown, 3 to 4 minutes. Transfer cooked calamari to a paper towel-lined plate; sprinkle with salt. Serve calamari with cocktail and lemon wedges.
In the top of a double boiler, combine 1/2 cup butter, white sugar and cocoa powder. Stir occasionally until melted and smooth. Beat in the egg, stirring until thick, 2 to 3 minutes. Remove from heat and mix in the graham cracker crumbs, coconut and almonds (if you like). Press into the bottom of an ungreased 8x8 inch pan. For the middle layer, cream together 1/2 cup butter, heavy cream and custard powder until light and fluffy. Mix in the confectioners' sugar until smooth. Spread over the bottom layer in the pan. Chill to set. While the second layer is chilling, melt the semisweet chocolate and 2 teaspoons butter together in the microwave or over low heat. Spread over the chilled bars. Let the chocolate set before cutting into squares.
Mix together pork, barbecue sauce, shallots, flour, chicken stock, soy sauce, oil, and sugar. Chill in refrigerator for at least 6 hours. Preheat grill for medium heat and lightly oil the grate. Cook the pork until an instant-read meat thermometer reaches 145 degrees F (63 degrees C). Allow to cool; shred or finely chop the meat. Prepare dough for Chinese Steamed Buns (see footnote). Shape dough into balls. Roll each out into a circle, (like won-ton wrappers). Put 1 tablespoonful of prepared meat mixture in the center of each circle, and wrap dough around filling. Place seam-side down onto wax paper squares. Let stand until doubled, about 30 minutes. Bring water to a boil in wok, and reduce heat to medium; the water should still be boiling. Place steam-plate on a small wire rack in the middle of the wok. Transfer as many buns on wax paper as will comfortably fit onto steam-plate, leaving 1 to 2 inches between the buns. At least 2 inches space should be left between steam-plate and the wok. Cover wok with lid. Steam buns over boiling water for 15 to 20 minutes. REMOVE LID BEFORE you turn off heat, or else water will drip back onto bun surface and produce yellowish "blisters" on bun surfaces. Continue steaming batches of buns until all are cooked.
Season chicken with salt and black pepper. Heat olive oil in a large skillet over medium heat. Cook and stir chicken in the hot oil until chicken is fully cooked and no longer pink in the center, 8 to 10 minutes. Remove chicken from skillet and set aside. Pour out any excess grease from the pan. Cook and stir bacon and mushrooms in the same skillet over medium heat until mushrooms are lightly browned, about 5 minutes. Reduce heat to low. Slice chicken into bite-size strips. Stir Alfredo sauce and chicken strips into mushroom mixture; simmer for a few minutes. Melt butter in a separate large skillet. Place a tortilla in the melted butter. Scoop about 1/5 chicken alfredo mixture onto 1 half of warm tortilla. Sprinkle about 1/5 mozzarella cheese over chicken alfredo mixture layer; fold tortilla in half. Cook until bottom of tortilla is lightly browned and mozzarella is melted, 3 to 5 minutes. Carefully flip quesadilla with a spatula and lightly brown the other side of tortilla, 3 to 5 minutes. Repeat with remaining tortillas and filling. Slice quesadillas into thirds to serve.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. In a large bowl, stir together cake mix, pudding mix and nutmeg. Make a well in the center and pour in water, oil, eggs and sherry. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 15 minutes, then turn out onto a serving plate and cool completely. Sprinkle top with confectioners' sugar.
In a large pot, cook onion in oil over medium heat 1 minute. Stir in cayenne and oregano and cook 1 minute more. Stir in corn, tomatoes, pinto beans, kidney beans, chicken bouillon granules, water, salt, pepper, tomato sauce and tomato paste. Cook, uncovered, until heated through and slightly thickened, 10 to 15 minutes.
Bring a small pot of water to a boil. Add eggs. Remove from heat; let stand for 15 minutes. Transfer eggs to a bowl of ice water to cool, about 5 minutes. Drain and chop. Place bacon in a large skillet and cook over medium-low heat, turning occasionally, until evenly browned, about 10 minutes. Blot with paper towels to remove grease. Chop into small pieces. Remove thick stems from kale. Chop leaves into thin, ribbon-like pieces. Place in a large bowl, pour in balsamic vinaigrette, and toss until evenly coated. Add eggs, bacon, Muscat grapes, parsley, salt, and pepper; toss well. Add 1/4 cup plus 2 tablespoons pumpkin seeds and Parmesan cheese; toss well.
Preheat oven to 350 degrees F (175 degrees C.) In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar and melted butter until well blended. Reserve 1/4 cup of crumb mixture and set aside. Press remaining mixture into a 9 inch deep dish pie pan. Bake in preheated oven for 8 to 10 minutes, or until lightly browned. Allow to cool. In a saucepan, dissolve cornstarch and 2/3 cup sugar in 1/4 cup cold water. Stir in grapes and bring to boil, stirring constantly. Reduce heat and simmer for 5 minutes. Remove from heat and stir in the lemon juice. Allow to cool. Spoon filling into the baked and cooled crust. In a small bowl, combine sour cream, 4 teaspoons sugar and 1 teaspoon vanilla. Mix well and spread over pie. Sprinkle with reserved crumb mixture.
Beat together the mayonnaise, olive oil, Parmesan cheese, blue cheese dressing, vinegar, garlic, lemon juice, dry mustard, Worcestershire sauce, hot pepper sauce, cayenne pepper, salt and pepper, and anchovy paste (if using) in a bowl until well blended. Cover and refrigerate for 4 hours before serving.
In a mixing bowl, combine the sweet potatoes, sugar, eggs, milk, salt, 1/3 cup butter and vanilla. Mix together and pour into a greased 13x9 inch baking dish. To prepare the topping, combine in a separate bowl the brown sugar, flour, 1/3 cup melted butter and pecans. Mix together and crumble over sweet potato mixture. Bake uncovered at 350 degrees F (175 degrees C) for 35 to 45 minutes.
Preheat oven to 350 degrees F (175 degrees C). Mix flour, brown sugar, oats, butter, and cinnamon together in a bowl until crumbly; press into the bottom of a 9-inch square baking dish. Spread rhubarb in an even layer over the crust. Stir water, sugar, cornstarch, and vanilla extract together in a saucepan over medium low heat; cook, stirring occasionally, until thick and clear, 5 to 10 minutes. Drizzle sauce over rhubarb. Bake in preheated oven until topping is set, about 1 hour.
Combine butter, flour and salt in a saucepan. Cook for two minutes. Slowly pour in milk and bring mixture to a boil. Stir sherry into the mixture (to taste), paprika, catsup and Worcestershire sauce. Place seafood in the saucepan and heat thoroughly. Serve hot.
Fill 4 goblets with rainbow sherbet, and cover with sparkling grape juice. Allow bubbles to settle, and fill glass again. Serve immediately.
Preheat an oven to 250 degrees F (120 degrees C). Lightly grease a baking sheet. Arrange pretzels in a single layer baking sheet. Combine butter, brown sugar, corn syrup, and salt in a large saucepan. Bring to a boil over medium-high heat. Do not stir once the sugar syrup begins to boil. Heat to 244 degrees F (117 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball. Pour hot mixture over pretzels; toss to coat evenly. Bake pretzels in preheated oven for 10 minutes. Stir; continue to bake until crisp, about 10 minutes. Remove from oven and break into individual pieces. Cool on wire rack or parchment paper.
Cook pudding as directed on package. After pudding thickens, turn down heat to low. Stir in cream cheese, condensed milk, and lemon juice. Stir frequently, as mixture may stick to saucepan. Pour mixture into graham cracker crust. Cover and refrigerate. When pie is ready, serve with whipped topping.
Preheat the oven to 350 degrees F (175 degrees C). Combine almond flour, salt, garlic powder, and Italian seasoning in the bowl of a food processor; mix well. Add eggs and olive oil; pulse until a soft dough is formed. Place dough between 2 sheets of parchment paper and roll out dough to 1/4-inch thickness. Remove top parchment sheet and transfer crust to a pizza pan; prick pizza crust with a fork. Bake in the preheated oven until golden, about 15 minutes.
In a large bowl, dissolve yeast in warm milk. Add melted butter, 2 cups whole wheat flour, 1/2 cup sugar and cardamom. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until shiny and pliable. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Divide the dough into twenty four equal pieces and form into rounds. Place the rounds on to lightly greased baking sheets. Cover the rolls with a damp cloth and let rise until doubled in volume, about 20 minutes. Meanwhile, preheat oven to 475 degrees F (245 degrees C). Brush risen rolls with beaten egg. Bake in preheated oven for 8 to 10 minutes until nicely browned with pale sides. Cool completely on wire racks. To make pastry cream: In a mixing bowl, whisk together the egg yolks, sugar, and cornstarch until well combined. Whisk in 2 tablespoons of milk. Place the remaining milk and the vanilla in a medium saucepan. Bring the milk to a boil and whisk it into the yolk mixture. Pour the mixture into the saucepan and bring it to a boil over medium heat, whisking constantly. Remove from the heat and whisk in the butter. Line a baking sheet with plastic wrap and spread the pastry cream over the plastic to cool it as quickly as possible. Cover with plastic wrap and refrigerate it until cold. Place the cooled pastry cream into a pastry bag and fill the buns with cream.
Preheat oven to 350 degrees F (175 degrees C). Smash berries. Stir in sugar and 1/4 cup flour. Pour filling into pie crust. Smash walnuts into small pieces. Stir in brown sugar, 1/4 cup flour, and shortening with a pastry blender. The mixture should be crumbly. Sprinkle streusel over pie. Place pie on a baking sheet and bake in preheated oven until crust is golden and filling is bubbly, about 45 minutes.
Preheat oven to 275 degrees F (135 degrees C). Line 2 baking sheets with parchment paper. Grate dark chocolate with a fine grater (such as Microplane(R)) into a bowl. Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Add sugar and vanilla sugar gradually, continuing to beat. Sift cocoa powder over grated chocolate; fold mixture with a spatula carefully into the egg whites. Use 2 teaspoons to place little mounds of chocolate mixture 2 inches apart onto the prepared baking sheets. Bake in the preheated oven until cookies are dried on the outside and slightly darkened on the bottom, about 30 minutes, depending on the size of the cookies. Allow to cool on the baking sheets for 1 to 2 minutes, then carefully transfer onto a wire rack to cool completely, about 5 minutes.
Preheat oven to 350 degrees F (180 degrees C). Grease a 15 x 10 x 1 inch baking pan. To make base, cream 1/3 cup butter flavored shortening and 1/2 cup peanut butter in large bowl at medium speed in an electric mixer. Blend in brown sugar. Beat in eggs one at a time until creamy. Combine all-purpose flour, baking powder and salt in a small bowl. Set aside. Combine 1/4 cup milk and 1 tsp. vanilla in measuring cup. Add dry ingredients and milk alternately to creamed mixture. Mix at low speed. Scrape the sides of the bowl frequently and beat until blended. Spread batter into prepared pan and bake for 18 to 20 minutes. Let cool. For Frosting: Cream 1/4 cup butter flavored shortening and 2/3 cup peanut butter in large bowl at medium speed of electric mixer. Add 4 cups of confectioners' sugar and 1/2 cup milk. Beat until fluffy. Spread on cooled cookie base. For drizzle melt chocolate pieces on very low heat in small saucepan. Drizzle chocolate from end of spoon back and forth over frosting. Cut into 2 inch squares. Refrigerate 15 to 20 minutes until chocolate is firm.
Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of tart pan with a removable bottom and line with parchment paper. Mix almond meal, oat flour, and baking powder together in a bowl. Whisk egg, maple syrup, coconut oil, vanilla extract, salt, and almond extract together in another bowl. Fold in almond meal mixture to form a sticky dough. Press dough into the prepared tart pan. Arrange pears on top. Bake in the preheated oven until golden brown, 22 to 25 minutes.
Preheat oven to 325 degrees F (165 degrees C). Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add potatoes and green beans, cover, and steam until tender, about 10 minutes. Drain. Brush the shiny side of 2 large pieces of aluminum foil with 1 teaspoon olive oil each. Place salmon skin-side down in the center. Brush remaining olive oil and garlic over salmon. Sprinkle dill on top. Divide lemon slices over salmon; squeeze 1/2 lemon on top. Season with 1/2 teaspoon pepper and 1/3 teaspoon salt. Cover salmon with 2 pieces of aluminum foil, shiny-side down. Roll aluminum foil inwards on all sides to create a pouch. Transfer pouches to a baking sheet. Bake in the preheated oven until salmon flakes easily with a fork, 10 to 12 minutes. Mix mayonnaise and capers together in a small bowl to make a tartar sauce. Stir in juice from 1 lemon, 1/2 teaspoon pepper, and 1/4 teaspoon salt. Serve steamed potatoes, green beans, and tartar sauce alongside salmon.
Preheat oven to 425 degrees F (220 degrees C). Pierce the skin of the potatoes with a fork. Microwave pierced potatoes on HIGH for 12 minutes. Place partially baked potatoes in the preheated oven and bake for 15 minutes. Slice off potato tops, scoop out the bulk of the interior of the potato being careful to leave the potato skins intact. In a medium bowl, mash the removed potato interior. Heat a small skillet over medium heat, stir in butter. Saute onions in the skillet until tender, about 5 minutes. Combine onions, broccoli, and ranch dressing with the mashed potato. Brush the outside of the potato skins with oil. Spoon potato mixture into the skins. Arrange stuffed potatoes on a cookie sheet. Bake potatoes for 15 minutes in the preheated 425 degrees F (220 degrees C) oven, or until heated through. Season with salt, pepper, and parsley.
Preheat oven to 350 degrees F (175 degrees C). Place butter in a 9x13-inch baking dish and place in preheating oven until butter melts. Whisk flour, sugar, milk, baking powder, and cinnamon together in a bowl until batter is smooth. Pour batter into prepared baking dish and top batter with peaches. Bake in the preheated oven until browned around the edges and a toothpick inserted into the center of the cobbler comes out clean, about 20 minutes.