HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. Combine garlic, 1/2 teaspoon olive oil, and a pinch each salt and pepper in a small piece of aluminum foil. Fold it up to loosely cover and set it on the corner of the baking sheet. Toss sweet potato together with 2 tablespoons oil on the baking sheet. Sprinkle 1/4 teaspoon sea salt, 1/4 teaspoon garlic powder, chili powder, onion powder, chile powder with lime, and paprika on top. Toss thoroughly and spread out. Roast in the preheated oven until sweet potatoes are tender, 20 to 25 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Place roasted sweet potatoes in a bowl. Unwrap the foil packet and toss roasted garlic mixture into the bowl of sweet potatoes. Place remaining sea salt, garlic powder, onion powder, pinto beans, lime juice, water, adobo sauce, and black pepper in a small saucepan over medium-low heat. Cook, stirring occasionally, until heated through, about 4 minutes. Mash bean mixture together. Cover and keep warm. Heat 2 teaspoons olive oil in a large skillet over medium-low heat. Crack eggs into the pan and separate them; immediately cover with a lid. Cook until whites are set and yolks are mostly firm, about 4 minutes. Remove from heat. Heat tortillas in the preheated oven until warm, about 5 minutes. Place each tortilla on a plate. Layer on a small handful of spinach, a spoonful of mashed pinto beans, a small amount of sweet potato cubes, and a few slices of avocado. Place a fried egg on top. Sprinkle with radishes, green onions, and cilantro.
Preheat an oven to 350 degrees F (175 degrees C). Mix the sugar, coconut, and butter in a bowl. Stir in the egg yolks and the egg white; beat until well combined. Pour the mixture into a 9 inch pie plate. Place the pie plate in a large roasting pan. Pour enough boiling water into the bottom of the roasting pan to reach about half-way up the side of the pie plate. Bake in the preheated oven until golden brown on top, about 30 minutes. Allow to cool completely before turning out onto a serving dish. Refrigerate until serving.
Place the ingredients into the pan of a bread machine in the order recommended by the manufacturer. Set the pan in the machine and close the lid. Select the Dough cycle, and press start. When the cycle is complete, remove the dough to a lightly floured surface, and press out all of the air. Roll dough up into a tight loaf, and pinch the seam. Place into a 9x5 inch loaf pan. Let rise for about 40 minutes, or until your finger leaves an impression when you poke the bread gently. Preheat the oven to 375 degrees F (190 degrees C). Bake the loaf for 30 to 35 minutes in the preheated oven, until nicely browned. When done, the loaf should sound hollow when tapped on the bottom.
Warm heavy cream in a small saucepan over medium heat until little bubbles form around the edge. Reduce heat to low and whisk the malted milk powder into the cream. Fold the chocolate chips into the cream mixture. Heat, whisking frequently, until the chocolate melts completely into the mixture. Keep warm until serving.
Preheat an oven to 375 degrees F (190 degrees C). Place the oats into a food processor or blender and grind into a fine powder. Stir the oats together with the all-purpose flour, whole wheat flour, salt, baking powder, and baking soda; set aside. Beat the butter, applesauce, granular sweetener, and brown sugar substitute with an electric mixer in a large bowl until smooth. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Mix in the flour mixture until just incorporated. Fold in the chocolate chips, grated chocolate, and walnuts mixing just enough to evenly combine. Drop by rounded teaspoons onto ungreased cookie sheets. Bake in the preheated oven until the edges are golden, 8 to 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
In a sauce pan, combine water, sugar, crystallized ginger and cinnamon sticks. Bring to a boil and simmer for 5 minutes. Remove from heat and set aside to cool. Pour syrup into a pitcher. Add orange, pineapple and lemon juice. Chill in refrigerator. When ready to serve, pour into a punch bowl and slowly add the lemon-lime soda.
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 slices on a paper towel-lined plate. Chop the bacon into bite size pieces. Put the tomatoes, cucumber, and onion in a food processor or blender; process until the mixture has the texture of a viscous soup. Heat the olive oil in a large saucepan; cook and stir the garlic in the hot oil until fragrant, about 1 minute. Pour the tomato mixture into the pan. Season with parsley, salt, and pepper; cover and reduce heat to low. Simmer until the flavors blend to your liking, 40 to 60 minutes. Sprinkle the chopped bacon over the soup to serve.
Preheat oven to 400 degrees F (200 degrees C). Combine the chopped prunes and currants with the creme de cassis in a small bowl, and set aside. In another small bowl, combine the rosemary, thyme, coriander, salt, and pepper; set aside. Untie and unroll the lamb, lay it out flat on the work surface. Trim off excess fat, and cut any thick parts open so that it is evenly thick and somewhat rectangular in shape. Sprinkle half of the herb mixture over the lamb. Mix the almonds and chopped mint into the prune mixture; spread evenly over the lamb. Roll up starting at one of the short sides, and tie with kitchen twine in 1-inch intervals. Cut 9 slits about 1-inch deep into the top of the lamb, and insert a slice of garlic in each. Rub with olive oil, and sprinkle with the remaining herb mixture. Place lamb seam-side up on a rack set in a roasting pan. Roast in the preheated oven to desired doneness. For medium-rare, a thermometer inserted into the center will read 140 degrees F (60 degrees C). Remove lamb from the oven and cover with foil. Allow to rest for 15 minutes while proceeding with the recipe. While the lamb is resting, bring the balsamic vinegar to a boil in a small saucepan over high heat. Boil until the vinegar has reduced by half, 4 to 5 minutes. Once reduced, stir in the butter, honey, and sliced figs. Stir until the butter has melted, then remove from the heat, stir in the chopped basil and set aside. To serve, remove the twine from the lamb and cut into 1/2 inch thick slices. Arrange on a warm serving platter and drizzle with the fig sauce, garnish with mint and basil leaves.
Whisk light soy sauce, dark soy sauce, red wine vinegar, chili oil, ginger, sugar, garlic, and green onion together in a bowl; pour into a sealable container, seal, and refrigerate 1 hour.
Beat ricotta cheese and 1 1/2 cup confectioners' sugar together in a bowl until smooth. Stir in mixed peel and chocolate. Cover and refrigerate for 3 hours. Mix flour, Marsala wine, butter, sugar, and vinegar together in a bowl to make cannoli dough. Wrap in plastic wrap; let rest for 30 minutes. Knead dough on a lightly floured work surface until smooth. Roll to 1/8-inch thickness. Cut into twenty 4-inch squares. Wrap each square around a metal tubular mold, overlapping ends and dabbing with warm water to seal. Heat oil in a large saucepan over medium-high heat. Lower some cannoli molds into the hot oil; cook until shells are golden and crisp, about 10 minutes. Drain on paper towels. Repeat with remaining cannoli molds. Cool briefly; twist molds carefully to remove shells. Let shells cool completely, about 15 minutes. Fill cooled cannoli shells with ricotta filling using a spoon or piping bag. Arrange cannoli on a serving platter. Garnish with pistachios; sprinkle 2 tablespoons confectioners' sugar on top.
Preheat oven to 350 degrees F (180 degrees C). Cream butter or margarine and sugars. Add already beaten eggs and vanilla. Mix dry ingredients together and mix with creamed mixture. Add chocolate chips and nuts. Bake 8 to 10 minutes until done. These are not HOT HOT -- Just a little surprise, definitely a little kick, goes well with the chocolate.
Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish with olive oil flavored cooking spray. Place the bell pepper halves open side up in the prepared baking dish. In a medium bowl, toss together the cherry tomatoes, basil and garlic. Fill each pepper half with a handful of this mixture. Season with salt and pepper. Cover the dish with aluminum foil. Bake for 15 minutes in the preheated oven, then remove the aluminum foil, and continue baking for an additional 15 minutes. Remove from the oven, and sprinkle with herb vinegar. These are equally good served hot or cold.
Mix cucumber, carrot, and yogurt together in a large bowl; season with salt. Garnish with cilantro.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray. Beat soy sauce, egg, water, garlic powder, and ginger together in a shallow bowl. Spread bread crumbs into a separate shallow bowl. Dip pork chops in the egg mixture, allowing excess to drip back into the bowl. Press pork chops into the bread crumbs until evenly coated on both sides. Place coated pork chops on the prepared baking sheet. Bake in the preheated oven until pork is cooked through, 50 to 55 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Whip eggs, sugar, and rum in high-powered blender on High until a thick custard forms, about 4 minutes. Pour milk and add nutmeg to the custard; blend on Medium until well-mixed, about 2 minutes. Increase the speed to High for 1 minute. Chill for 4 hours before serving.
Combine kabocha squash, carrots, and beet in a food processor; pulse until coarsely grated. Heat olive oil in a saucepan over medium heat until sizzling. Add onion, garlic, and sage; cook and stir until onion is fragrant, about 1 minute. Stir in grated kabocha squash mixture, capers, Italian herbs, and salt. Pour water into the saucepan. Cover and simmer sauce, adding more water if needed, until kabocha squash mixture is soft, about 30 minutes. Mash mixture with a fork to make sauce smoother. Stir lemon juice and basil into the sauce and let flavors combine, about 1 minute.
Blend coconut milk, spinach, mint leaves, cacao seeds, peppermint extract, and stevia powder in a blender. While blender is running, drop in banana chunks, one by one. Add ice cubes until smoothie has desired thickness, and water if smoothie is too thick.
Combine ground beef, water, 1/2 cup diced onion, ketchup, butter, garlic, chili powder, salt, black pepper, cumin, celery salt, and cayenne pepper together in a pot. Mix with a potato masher or spatula over medium-high heat until mixture has a finely ground consistency and begins to bubble, about 10 minutes. Bring beef mixture to a simmer, reduce heat to medium-low, and cook, stirring occasionally, until sauce thickens and reduces, about 1 hour. Season with salt and pepper to taste. Bring a large pot of water to a boil. Cook hot dogs in boiling water until heated through, 5 to 7 minutes. Preheat oven to 350 degrees F (175 degrees C). Arrange hot dog buns on a baking sheet. Cook buns in the preheated oven until soft and warm, 2 to 3 minutes. Place 1 bun on a plate. Place a hot dog in the bun and top with meat sauce. Drizzle yellow mustard and diced onion over the meat sauce. Repeat with remaining hot dogs.
Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain, and transfer to a large bowl. Before mashing potatoes, add the cream cheese, salad dressing, cream and salt. Beat with a mixer until smooth. Serve immediately.
Season pheasant with salt and pepper. Dredge in flour, and shake off excess. Melt butter in a large, heavy skillet or Dutch oven over medium-high heat. Sear pheasant pieces until well browned. Stir in garlic, and cook for a few seconds until fragrant. Pour in lemon juice, beef broth, and water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the pheasant is tender, about 1 hour.
Stir water, vinegar, sugar, and sea salt together in a saucepan over high heat. Bring to a boil; remove from heat and cool completely. Combine cucumber spears, garlic cloves, and fresh dill in a large glass or plastic container. Pour cooled vinegar mixture over cucumber mixture. Seal container with lid and refrigerate for at least 3 days.
Heat the oil in a large skillet over medium-low heat. Add the spinach, prosciutto, red peppers and artichoke hearts. Season with garlic powder. Cook and stir for 15 minutes, until heated through.
In a medium bowl, stir together the flour and salt. Use a pastry blender to cut in the lard, until it resembles small peas. Using a fork, lightly stir in the egg and vinegar. If the dough does not stick together enough to pull away from the sides of the bowl, stir in a little cold water, about 1 teaspoon at a time. Form dough into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes before using.
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together crushed cookies, walnuts, and marshmallows. Spread half of mixture into crust. Drizzle evenly with half of caramel sauce and half of chocolate sauce. Top with remaining cookie mixture, and drizzle with remaining caramel and chocolate. Bake in preheated oven for 10 to 15 minutes, until marshmallows are soft. Allow to cool to room temperature before serving.
Preheat oven to 450 degrees F (225 degrees C). In a large saucepan, combine water, sugar, flour, salt, vanilla, butter or margarine, and lemon juice. Mix well, then stir in raisins. Simmer over low heat for 10 minutes, stirring frequently. Remove from heat. Pour raisin mixture into pastry-lined pie pan. Cover with second pastry. Seal edges and cut steam vents in top. Bake in preheated oven for 15 minutes, then lower the heat to 350 degrees F (175 degrees C) and bake an additional 25 to 30 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Line a baking pan with aluminum foil. Place chicken carcass, onions, carrots, celery, and garlic on the prepared baking pan. Bake in the preheated oven until carcass is browned, about 1 hour. Remove pan from oven; scrape carcass and roasted vegetables into an electric pressure cooker (such as Instant Pot(R)). Add tomato, peppercorns, cider vinegar, and salt. Fill pot 2/3 full with water; close and lock the lid. Select the Soup setting according to manufacturer's instructions and set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Strain broth through a layer of cheesecloth into another container. Let cool, at least 20 minutes. Cover and refrigerate until a layer of fat solidifies on the surface, 4 hours to overnight. Remove and discard the fat.
Combine flour, oats, sugar, baking powder, soda, and salt. In a large bowl, beat the egg lightly. Stir in the milk, oil, and vanilla. Add the mashed banana, and combine thoroughly. Stir the flour mixture into the banana mixture until just combined. Line a 12-cup muffin tin with paper bake cups, and divide the batter among them. Bake at 400 degrees F (205 degrees C) for 18 to 20 minutes.
In a large bowl mix the flour, white sugar and salt. Cut in the cream cheese and the butter until the mixture resembles coarse crumbs. Work dough with hands until it holds together. Divide dough into four balls, wrap in wax paper and refrigerate for 2 hours or until dough is firm Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface roll one of the dough balls into a 10 inch circle. Use a 3 inch cutter to cut the dough into circles. Place 1/2 teaspoon of pie filling in the center of each circle. Moisten edge of dough and fold over. Seal edge by pressing with the tines of a fork dipped in flour. Place on an ungreased baking sheet. Repeat with remaining dough. Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes or until golden. Once cool drizzle with glaze. To Make Glaze: Combine the confectioners' sugar, rum flavoring, water and corn syrup. Mix until smooth. Keep covered until ready to use.
In a large bowl, mix together the flour, cornmeal, salt and baking powder. Add potatoes, 1/3 cup of oil, eggs and onion and mix until evenly blended. Heat 1/4 cup of oil in a large skillet over medium-high heat. Drop heaping tablespoons of the potatoes into the hot oil, flattening slightly. Cook until browned on the bottom and then flip and cook on the other side. Keep in a warm oven while frying the rest.
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Prepare stuffing as directed. Place the stuffing in a 2 quart baking dish. Layer with turkey and cover with 1 cup gravy. Top with mashed potatoes and the remaining gravy. Bake covered in the preheated oven 45 minutes, or until bubbly and lightly browned.
Prepare cake mix as directed, except substitute egg whites for eggs and applesauce for oil. Bake in a 9x13 inch pan as directed. Pour pineapple over cake as soon as it comes out of the oven. Cool. To make the frosting: Prepare instant pudding as directed. Fold in whipped topping. Let sit 10 minutes. Spread over cake.
Preheat oven to 350 degrees F (175 degrees C). Place peach slices in a baking dish. Thaw peaches in the preheating oven, about 5 minutes. Break apart and spread evenly in the baking dish. Sprinkle 1 tablespoon sugar on top. Combine remaining 1 tablespoon coconut sugar, almond flour, coconut flakes, baking powder, and salt in a food processor; pulse about 5 times until mixed. Add butter and vanilla extract; pulse a few more times until crumbly. Pour over peaches. Scatter slivered almonds over flour mixture. Drizzle coconut oil on top. Bake in the preheated oven until golden brown, 22 to 25 minutes.
Preheat the oven to 425 degrees F (220 degrees C). In a saucepan over medium heat, stir together the potato, whole kernel corn, creamed corn, hard cooked eggs, salt, pepper and milk. Simmer for about 15 minutes. Press one of the pie crusts in to the bottom and up the sides of a 9 inch pie plate. I like to use clear glass so I can check the bottom crust for doneness. Pour the hot filling into the crust. Dot with pieces of butter. Cover with the top crust, and flute the edges to seal. Cut a few slits in the top crust to vent steam. Place on a cookie sheet that has been lined with aluminum foil for easy clean up. Bake for 30 minutes in the preheated oven, then reduce the temperature to 350 degrees F (175 degrees C). Bake for an additional 10 minutes, or until the crust is browned. Serve hot.
Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Cook and stir onion, red bell pepper, and green bell pepper in the hot oil, stirring frequently, until onion is translucent and peppers are soft, 6 to 8 minutes. Stir salt, cumin, and chili powder into onion and bell peppers. Stir shrimp into onion and bell peppers and cook until shrimp are opaque and no longer pink in the center, 3 to 5 minutes. Remove skillet from heat; stir jalapeno pepper and lime juice into shrimp mixture. Heat a skillet over medium heat and brush with about 1 teaspoon vegetable oil. Place a tortilla in the hot oil. Spoon about 1/6 shrimp filling and 1/2 cup Mexican cheese blend on one side of tortilla. Fold tortilla in half. Cook until bottom of tortilla is lightly browned, about 5 minutes; flip and cook other side until lightly browned, 3 to 5 minutes. Repeat with remaining tortillas and filling.
Spray a 9-inch square baking dish with cooking spray. Place bread slices in a single layer in the bottom of the prepared baking dish. Whisk milk, egg substitute, and chives together in a bowl; pour over bread slices into prepared baking dish. Sprinkle bacon crumbles over the top. Cover the dish with plastic wrap and refrigerate, 8 hours to overnight. Remove and discard plastic wrap from baking dish; let dish come to room temperature, about 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Bake casserole in the preheated oven for 40 minutes. Sprinkle cheese over the top and continue baking until cheese is melted and casserole is set, about 5 minutes more.
Combine rice and water in a medium saucepan. Bring to a boil over high heat. Reduce heat to low, cover with lid, and allow to steam until tender, about 20 minutes. While rice is cooking, grind peanuts in a blender and set aside. Heat the margarine in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned golden brown about 10 minutes. Stir in ginger, carrots, and salt to taste. Reduce heat to low and cover to steam 5 minutes. Stir in cayenne pepper and peanuts. When rice is done, add it to skillet and stir gently to combine with other ingredients. Garnish with chopped cilantro.
In a medium bowl, whisk together the eggs, sugar, and salt. Sift the flour into the bowl, and stir in along with the milk. Mix until smooth and well blended. The batter should be thin. Heat a griddle or skillet over medium heat. Lightly oil the pan or spray with cooking spray. Pour about 2 tablespoons of the batter, or as much as desired, into the pan. Tilt the pan to spread the batter out evenly. When the edges are crisp looking and the center appears dry, slide a spatula carefully under the blin. Flip, and cook for about 1 minute on the other side, or until lightly browned. Remove blini to a plate. Put a little butter on top, and continue to stack the blini on top of each other. To serve, spread with desired filling, then fold in half, and in half again to form a triangle. Mmm Mmm!
Place onions and carrots in a 5- to 6-quart slow cooker. Combine flour, the 1/2 teaspoon salt, and the 1/4 teaspoon pepper in a large resealable plastic bag. Trim fat from bison short ribs. If needed, cut into single rib portions. Pat dry with paper towels. Add bison short ribs, a few at a time, to the plastic bag, shaking to coat. Heat oil over medium-high heat in a very large skillet. Cook bison short ribs, half at a time, in hot oil until brown on all sides, adding more oil if necessary. Place in slow cooker on top of vegetables. Combine broth, orange juice, soy sauce, brown sugar, garlic, ginger, and cayenne pepper in a medium bowl. Pour over bison short ribs and vegetables in slow cooker. Cover and cook on low for 11 to 12 hours or on high or 5-1/2 to 6 hours. Use a slotted spoon to transfer bison short ribs and vegetables to a serving platter; reserve cooking liquid. Cover bison short ribs and vegetables with foil to keep warm. For sauce, skim fat from cooking liquid; measure 3 cups of the liquid. Discard the remaining liquid. Combine the 3 cups cooking liquid and cornstarch in a medium saucepan. Cook and stir over medium-high heat until slightly thickened and bubbly. Cook and stir for 2 more minutes. Season to taste with additional salt and black pepper. Serve with rice and sprinkle with cilantro.
Fill a cocktail shaker with ice; pour in whiskey, amaro liqueur, and lemon juice. Cover shaker and shake vigorously. Strain drink into a low boy cocktail glass. Top with lemon-lime soda.