HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 325 degrees F (170 degrees C). Combine dry ingredients in a medium sized mixing bowl. Whisk together eggs, egg whites, and vanilla or almond extract in a separate mixing bowl. Add egg mixture to dry ingredients, mixing just until moist, using an electric mixer on medium speed. Add dried cranberries and almonds; mix thoroughly. On floured surface, divide batter in half and pat each half into a log approximately 14 inches long and 1 1/2 inches thick. Place on a cookie sheet and bake 30 minutes or until firm. Cool on a wire rack about 10 minutes, or until cool enough to handle. Cut biscotti on the diagonal into 1/2-inch slices. Reduce oven temperature to 300 degrees F (150 degrees C). Place cut biscotti upright on a cookie sheet, spacing them about an inch apart, and bake for an additional 20 minutes. Let cool and store in a loosely covered container.
Preheat oven to 350 degrees F (175 degrees C). In a skillet, heat the oil and brown the pork chops. Place the pork chops in a baking dish. In a bowl, toss the bread cubes, melted butter, chicken broth, celery, onion, and poultry seasoning together. Put heaping mounds of the bread crumb mixture onto the pork chops. Combine the cream of mushroom soup with the water, and pour this mixture over the stuffing and pork chops. Cover and bake for 30 minutes. Uncover and continue baking for 10 minutes longer or until juices run clear. The meat thermometer should read 145 degrees F (63 degrees C).
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan; lightly flour with gluten-free flour. Whisk sorghum flour, almond flour, rice flour, tapioca flour, xanthan gum, cinnamon, baking soda, baking powder, and salt together in a bowl. Whisk sugar, vegetable oil, and eggs together in a separate bowl; stir into flour mixture until incorporated and batter is thoroughly combined. Fold in apples and walnuts. Pour and press batter into the prepared pan. Bake in the preheated oven until a knife inserted into the middle of the cake comes out clean, about 1 hour.
Bring 2 cups water to a boil in a small saucepan; cook the corn kernels in the boiling water until tender. Stir the sugar into the mixture. Whisk the tapioca flour with 1/3 cup water in a bowl until you have a thick slurry; stir the slurry into the corn mixture and cook until the mixture thickens. Remove from heat. Divide into 4 separate bowls. Combine the coconut cream and salt in a separate small saucepan and heat over medium-low heat to a simmer, being careful to not bring to a boil, until thoroughly heated; drizzle over the pudding to serve.
Pierce potatoes in several places with a sharp knife. Cook in the microwave, turning once, until tender, about 10 minutes. Cool until easily handled, about 5 minutes. Peel and cut into cubes. Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13-inch baking dish. Heat olive oil in a small skillet over medium heat. Cook and stir onion in the hot oil until golden, 5 to 10 minutes. Remove from heat. Combine potato cubes, onion, green beans, frozen carrot blend, and frozen lima beans in a large bowl. Toss gently to mix together. Spread in the prepared baking dish. Combine 1 1/2 cup water, cashews, liquid aminos, cornstarch, onion powder, white pepper, and garlic powder in a high-powered blender; blend until completely smooth. Add remaining 1 1/2 cup water; blend until thoroughly incorporated. Pour cashew mixture into a saucepan over medium-high heat; cook, stirring constantly, until gravy is slightly thickened, about 5 minutes. Pour gravy into the baking dish; spread with a spatula to coat vegetables evenly. Cover with aluminum foil. Bake in the preheated oven until gravy just starts to bubble, about 12 minutes. Stir baking mix, almond milk, vegetable oil, and salt in a bowl until dough is just moistened. Uncover baking dish and drop spoonfuls of biscuit dough over the gravy. Return to the oven and bake, uncovered, until biscuits turn golden brown, 14 to 16 minutes.
Preheat oven to 400 degrees F (200 degrees C). Grease twelve 4-ounce ramekins. Stir 1/2 pound blueberries and 1/2 cup white sugar together in a saucepan over medium heat until hot and bubbly, 5 to 10 minutes. Remove from heat and cool until slightly thickened. Melt the white chocolate and butter in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching; remove from heat. Beat 3 tablespoons white sugar, eggs, egg yolk, and vanilla bean seeds together in a bowl with an electric mixer on high speed until light and fluffy, about 8 minutes. Add lemon juice and beat until combined. Beat white chocolate mixture and flour into egg mixture on high speed until batter reaches a thick, mousse-like consistency, 4 to 6 minutes. Pour batter into prepared ramekins to fill about 3/4 full. Spoon 2 tablespoons blueberry mixture into the center of each ramekin, poking down blueberry filling into the batter. Place ramekins on a baking sheet. Bake cakes in the preheated oven until puffed, golden, and is hot in the blueberry center, 10 to 12 minutes. Remove cakes from oven and immediately flip each onto a plate to remove cake from ramekin. Stir 1/2 pound blueberries, 1/2 cup white sugar, and water together in a saucepan; bring to a simmer and cook, stirring occasionally, until sauce is reduced by half and has a syrupy consistency, 10 to 15 minutes. Pour sauce over warm cakes and dust each with confectioners' sugar.
Combine mayonnaise and ranch dressing mix in a gallon-sized resealable plastic bag to make the marinade. Place chicken in the bag, squish around to cover, and refrigerate while preparing the other ingredients. Preheat oven to 400 degrees F (200 degrees C). Grease a large rimmed baking sheet the size of your oven with olive oil. Place red potatoes and baby carrots along the outer edges of the baking sheet, leaving room in the middle for the chicken. Season with salt and pepper. Pour breadcrumbs into a bowl or onto a plate. Remove chicken from marinade and drain off excess marinade. Coat chicken in the breadcrumbs and place on the baking sheet with some room in between the pieces. Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Turn on the oven's broiler and broil for an additional 3 to 5 minutes.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Place sausage in a baking dish and cook, rotating every 5 minutes, until no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Cool to room temperature and slice. Reduce oven temperature to 350 degrees F (175 degrees C). Place naan bread on a baking sheet; spread marinara sauce over naan and top with mozzarella cheese. Layer sliced sausage on top of cheese and spread onion and bell pepper slices over the sausage. Sprinkle Cajun seasoning over the top. Bake in the oven until cheese is melted and toppings are hot, about 10 minutes. Let rest for 5 minutes before slicing.
Whisk soy sauce, rice wine, sugar, chile paste, sesame oil, crushed red pepper, garlic, cornstarch, and ginger together in a bowl.
Preheat grill for high heat. In a medium bowl, mix together potato, cheese, and mushrooms. In a large bowl, mix ground beef with onion soup mix. Form into 6 large burger patties. Make a pocket in each burger, stuff with potato mixture, and seal. When ready to grill, brush grate with oil. Cook burgers over high heat for 5 minutes on each side, or until well done. Serve hot.
Cut each tomato in half through the middle, not the ends. Put the tomato halves in a food dehydrator, cut side up. Dry for at least 12 hours. When the tomatoes are totally dry and firm, put them in a plastic bag, and store in the freezer.
Place the corned beef briskets into a large pot. Sprinkle in one of the spice packets, and discard the other one or save for other uses. Pour in the beer, and fill the pot with enough water to cover the briskets by 1 inch. Add the bay leaves, peppercorns and garlic cloves. Cover, and bring to a boil. Once the liquid comes to a boil, reduce the heat to medium-low, and simmer for 4 to 5 hours, checking hourly, and adding more water if necessary to keep the meat covered. Carefully remove the meat from the pot, as it will be extremely tender. Set on a cutting board, and allow it to rest until it firms up a bit, about 10 minutes. Slice or shred to serve. I discard the cooking liquid, but it can be used to cook cabbage and other vegetables if desired.
In a medium bowl combine the mayonnaise, onion, relish and season with salt and pepper to taste. Mix well and let stand for at least 10 minutes. Store in a closed container in the refrigerator.
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish. Mix the green beans with the mushroom soup, Cheddar cheese, garlic, and garlic and herb seasoning blend. Season to taste with salt and pepper. Spoon the bean mixture into the prepared baking dish. Bake in preheated oven until bubbly, about 30 minutes. Remove from oven, and sprinkle the top with French fried onions. Return to oven, and bake until onions are golden brown, about 5 minutes more.
Mix flour, sugar, baking powder, and salt together in a large bowl. Make a well in the center of the mixture. Dissolve yeast in the warm water in a small bowl. Pour into the middle of the flour mixture. Mix together lightly and rapidly until dough is moist and soft. Allow dough to rise slightly, 15 to 20 minutes. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Pinch off a 2-inch piece of dough with well-floured fingers. Stretch it into a round 5 to 6 inches in diameter, working in more flour if needed. Deep-fry dough until golden brown, about 2 minutes per side. Drain on paper towels. Repeat with remaining dough.
Combine chicken, soy sauce, sriracha, and lime juice in quart-sized canning jar. Add bouillon cubes. Layer broccoli, carrot, bell pepper, green onion, and red chile on top. Add noodles, cilantro, and basil. Cover and refrigerate until ready to serve. Pour boiling water into the jar until 2/3-full. Microwave, uncovered, for 1 to 2 minutes. Stir.
Sift together the flour, salt and baking powder. Add egg yolks and mix until dry ingredients are moistened. Press into a ball and cut in quarters. Roll out on floured surface 1/8 to 1/4 inch thick; cut to desired width and length. Lay on linen dish towel or wooden dowel to dry. Add to broth such as chicken or turkey and cook until done.
Whisk butter, cream cheese, and sweetener together in a bowl with an electric mixer until creamy, about 3 minutes. Add egg and vanilla extract; whisk until smooth. Combine coconut flour, baking powder, and salt in a bowl; whisk into butter mixture until a sticky dough is formed. Wrap dough with parchment paper into a log shape; chill in the fridge for 30 minutes. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Slice dough into 1/2-inch thick cookies and place 2 inches apart onto the prepared baking sheet. Bake in the preheated oven until golden, 15 to 17 minutes.
Slice the tops off of the cherry peppers and carefully remove the seeds, keeping peppers whole. Wrap a cube of cheese with prosciutto, and stuff into a pepper. If there is still room inside the pepper, stuff in more prosciutto. Repeat with remaining peppers. Place all of the stuffed peppers into a 1 quart jar - or one that your peppers will all fit into, and sprinkle salt over them. Pour in enough olive oil to cover the peppers. Cover, and let stand for 1 hour before eating. Refrigerate leftovers.
Dip slices of green tomato into beaten egg, then cover in cornmeal to coat, shaking off the excess. Heat the oil in a large skillet over medium heat. When the oil is hot, add the tomato slices. Cook until golden brown on each side, 2 to 3 minutes per side. Remove from the skillet and drain on paper towels. Wipe out the skillet with a paper towel and place it over medium heat. Spread butter onto one side of each slice of bread. Place half of the slices butter side down in the skillet. Stack 3 slices of green tomato, 3 slices of red tomato, a slice of pepperjack cheese and a few jalapeno slices onto each piece of bread in the skillet. Top with the remaining slices of bread with the butter on the outside. Cook until the bottom is golden. Flip the sandwiches and cook until golden brown on the other side.
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil. Whisk honey, sesame oil, soy sauce, ginger, and garlic together in a small bowl. Arrange chicken wings on prepared baking sheet. Bake chicken in the preheated oven for 45 minutes. Brush 1/2 of the honey mixture over the wings; bake for 10 minutes. Brush remaining sauce over wings, sprinkle sesame seeds over the top, and bake wings until no longer pink at the bone and juices run clear, about 5 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Garnish wings with scallions.
Mix flour, water, vegetable oil, egg, and salt in a large bowl; knead until dough is smooth and no longer sticky. Form the dough into 8 golf ball-sized balls. Cover and let rest, about 20 minutes. Stretch each ball of dough into a thick tortilla. Heat a large skillet over medium-high heat. Cook each tortilla until browned and lightly puffed, about 1 minute per side. Layer refried beans, avocado, and queso fresco over tortillas. Drizzle crema on top; fold tortillas in half over filling.
In a large bowl, dissolve the yeast and sugar in the warm water. Proof for 5 minutes. Mix in butter or margarine, flour, and salt. Cut dough into short strips, roll into ropes, and shape into pretzels. Cover, and let rise on a greased baking sheet for about 45 minutes. In a cast iron or other nonaluminum pan, bring water and baking soda almost to a boil. Gently lower pretzels into water for about 1 minute, turning once. Do not let water come to a full boil. Remove pretzels, and return to greased baking sheet. Sprinkle with kosher salt. Bake at 475 degrees F (245 degrees C) for about 12 minutes.
Combine cheese spread, horseradish sauce, cream cheese, butter, prepared horseradish, onion salt, and hot sauce in a microwave-safe bowl. Heat in microwave until melted, stirring every 30 seconds, 3 to 5 minutes. Refrigerate until cold, at least 45 minutes.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Beat 1 1/2 cups white sugar and butter together in a bowl with an electric mixer until creamy, about 3 minutes. Beat egg into butter mixture. Add strawberry puree. Stir flour, vanilla extract, baking powder, and salt into strawberry mixture with a spoon until flour is completely incorporated into dough. Stir 1/2 cup white sugar and red sugar together in a shallow bowl. Roll dough into walnut-sized balls, roll each ball in red sugar mixture, and place each ball 1 1/2 inches apart onto prepared baking sheets. Lightly press each dough ball down to flatten. Bake cookies in the preheated oven until lightly browned, 10 to 15 minutes. Cool.
Process beans and milk together in a blender until smooth; pour into a small saucepan. Stir sugar, egg, orange zest, ginger, and cornstarch into the bean mixture until smooth; place over medium heat and cook, stirring constantly, until thickened, about 30 minutes. Stir butter and vanilla extract into the thickened mixture until the butter is melted; pour into 4 dessert cups and refrigerate until chilled, at least 15 minutes.
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the shell pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 13 minutes. Drain well in a colander set in the sink. Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Preheat an oven to 350 degrees F (175 degrees C). Spray 2 9x13-inch baking dishes with cooking spray. Combine the 2 cups mozzarella cheese, ricotta cheese, 1/4 cup Parmesan cheese, spinach, and pesto together in a bowl. Stir half of the cheese-spinach mixture into the cooked beef. Season with garlic powder. Spread about 1 cup spaghetti sauce into a 9x13-inch baking dish. Stuff 12 pasta shells with the beef and cheese mixture, then arrange in the baking dish. Top with the remaining spaghetti sauce, and sprinkle with 1/4 cup mozzarella cheese and 1/4 cup Parmesan cheese. Mix the remaining spinach-cheese mixture with ham and crab. Stuff the last 12 pasta shells with the ham mixture, and arrange in another 9x13-inch baking dish sprayed with nonstick spray. Pour the alfredo sauce on top, then sprinkle with 1/4 cup mozzarella cheese and 1/4 cup Parmesan cheese. Bake both casseroles in the preheated oven until the cheese melts and the sauce is bubbly, about 30 minutes.
In a small bowl combine the soy sauce, vinegar, sugar and peanut oil. In a medium sized bowl toss the dressing with the chicken, scallions and noodles. Chill and serve.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8x8 inch casserole dish. In a bowl, mix the soup and milk. Arrange chicken breast halves in the casserole dish. Top each breast half with a slice of cheese. Pour soup and milk over the chicken. Sprinkle with mushrooms. Bake 30 minutes in the preheated oven, or until sauce is bubbly and chicken juices run clear. Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes, until al dente; drain. Serve chicken and mushroom sauce over the cooked noodles.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 24 muffin cups or line with paper liners. Whisk whole wheat flour, brown sugar, cocoa powder, and salt together in a large bowl. Stir water, banana, canola oil, and apple cider vinegar together in a separate bowl; add to flour mixture and blend until batter is smooth. Stir in chocolate chips. Pour batter into prepared muffin cups. Bake in the preheated oven until golden and the tops spring back when lightly pressed, 15 to 20 minutes. Transfer cupcakes to wire wracks to cool completely. Beat peanut butter and margarine together in a bowl with an electric mixer; add coconut milk and vanilla. Gradually beat confectioners' sugar into peanut butter mixture until icing is well-mixed. Top cooled cupcakes with icing.
Combine mashed bananas, sliced bananas, 1/4 cup sugar, and salt in a bowl. Let stand for 5 minutes. Add 1 1/2 cup tapioca starch, turmeric, and vanilla extract; mix thoroughly. Grease a 9-inch steaming insert with coconut oil. Line the bottom with parchment paper. Grease parchment paper with remaining 1 teaspoon coconut oil. Pour banana batter into the insert. Pour 2 cups water into a multi-functional pressure cooker (such as Instant Pot(R)). Place the trivet inside. Place the steaming insert on the trivet. Close and lock the lid. Select Steam function. Set timer for 20 minutes. Unlock and remove lid. Transfer cake carefully to a cooling rack or cutting board. Let cool until firm, at least 1 hour. Run a knife around the sides of the steaming insert to loosen cake; slide onto a serving dish. Combine coconut milk and 1/4 cup sugar in a small saucepan; bring to a simmer. Mix water and 1 tablespoon tapioca starch together in a small bowl; add to the simmering coconut milk. Continue simmering, whisking constantly, until bubbly and thick, about 5 minutes. Remove from heat. Cook and stir sesame seeds in a dry skillet over low heat until lightly toasted and fragrant, about 5 minutes. Keep stirring to ensure they don't burn. Slice cake and serve 1 to 2 tablespoons coconut sauce over each slice. Sprinkle toasted sesame seeds on top.
Combine pumpkin and 1/3 of the chicken broth in a deep pan over medium-low heat. Simmer, covered, until pumpkin is soft, about 15 minutes. Remove from heat and puree with an immersion blender. Add remaining chicken broth, sugar, salt, and pepper. Cook until flavors combine, about 5 minutes. Ladle into bowls and serve with a dollop of Greek yogurt.
Preheat oven to 350 degrees F (175 degrees C). Place diced potatoes in a medium saucepan and cover with water. Place over high heat and bring to a boil. Boil for 5 minutes, or until potatoes are tender. Drain. Place a large skillet over medium heat. Add olive oil, then onion. Toss lightly to coat. Saute onion for 5 minutes, then add cooked potatoes. Saute mixture an additional 10 minutes, until onions are caramelized and potatoes are lightly browned. Place potatoes and onions in a large bowl. Add hard-cooked eggs, olives, and raisins. Mix well. Add salt and pepper to taste. Roll out pastry and cut 32 3-inch circles. Place a heaping tablespoon of filling on one half of each circle. Fold pastry in half and crimp edges with a fork. Place empanadas on a baking sheet and brush each one with beaten egg. Bake in preheated oven for 25 to 30 minutes, until golden brown. Serve hot.
Beat almond flour, eggs, Greek yogurt, salt, and baking soda together in a bowl with a mixer at high speed until creamy. Heat a skillet over medium heat; add just enough olive oil to cover the surface. Ladle 1/4 cup of the batter into the center of the hot skillet; cook until browned, 1 to 2 minutes per side. Repeat with remaining batter.
Preheat an oven to 400 degrees F (200 degrees C). Lightly grease a baking dish. Bring a large pot of lightly salted water to a boil. Add the Brussels sprouts and cook uncovered until tender, about 8 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the Brussels sprouts are cold, drain well, and cut in halves or quarters, depending on size. Set aside. Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until limp and lightly browned, about 5 minutes. Reduce heat and stir in the Brussels sprouts. Season with salt and pepper then toss for about 1 minutes to evenly distribute the seasonings. Arrange bacon and Brussels sprouts on the prepared baking dish. Pour cream evenly over the Brussels sprouts, then sprinkle breadcrumbs and Parmesan cheese on top. Distribute pieces of butter over the bread crumbs. Bake in the preheated oven until golden brown and heated through, 20 to 25 minutes.
Clean out the cooking pumpkin; remove the skin and cut into 1/2inch dice.measure 3 cups of cut-up pumpkin. In a saucepan, simmer the pumpkin, celery salt, curry powder, milk, and broth for about 30 minutes.Stir to keep the milk from burning. Season with salt and pepper. If you are going to serve the soup in a pumpkin, boil 2 quarts of water. Cut the top off of the pumpkin and clean out carefully.Cut a notch in the top for the ladle to stick through. Pour the boiling water into the pumpkin and swish around and then pour into sink. Pour the soup into the pumpkin and serve with lemon wedges. Add half the shrimp to the pumpkin mixture and process in a food processor or blender until smooth. Return to saucepan and simmer. Add the remaining whole shrimp and simmer for 5 more minutes.
Butter a 9x13 inch baking dish. Arrange the slices of bread in the bottom. In a large bowl, beat together eggs, milk, cream, vanilla and cinnamon. Pour over bread slices, cover, and refrigerate overnight. The next morning, preheat oven to 350 degrees F (175 degrees C). In a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. Pour over bread and egg mixture. Bake in preheated oven, uncovered, for 40 minutes.