HumbleIntelligence/food-ner-1-Million huggingface dataset:
Fill the lower pan of a double boiler 1/3 full of water, and bring to a low boil. Pour milk into upper pot, and place over boiling water. Heat until small bubbles form around the edges of the milk. Stir in sugar, and continue stirring until it dissolves. In a small bowl, beat the eggs until light yellow. Remove about 1/2 cup hot milk, and gradually stir it into the eggs. Slowly mix the egg mixture into the milk in the pan. Mix together cornstarch and water; slowly stir into custard. Bring custard to a boil, and remove from heat. Stir in vanilla. Serve warm or chilled.
Combine pancake mix and water in a large bowl; mix well. Stir in diced apples. Place batter in the refrigerator to rest, about 15 minutes. Heat sugar in a large saucepan over medium heat, stirring constantly, until it melts into a thick amber-colored liquid, about 5 minutes. Reduce heat to low. Add apple cider slowly to the saucepan, stirring constantly, until mixture is the consistency of syrup, about 5 minutes. Remove from heat and cover. Heat a lightly greased skillet over medium-high heat. Drop a scant 1/4 cup of batter into the skillet and cook until bubbles form and the edges are dry, 1 to 2 minutes. Flip and cook until golden brown on the other side, 1 to 2 minutes. Repeat with remaining batter. Serve with cider syrup.
Preheat oven to 350 degrees F (180 degrees C). Greasea 8 inch square baking pan. In large bowl, mix together the flour and baking powder. Cut in 1/2 cup chilled butter cut into small pieces. Mix until coarse crumbs form. Stir in eggs, 1 at a time, into the flour mixture. Add the milk and stir til a soft dough forms. Spread dough in pan, pressing with fingers to cover bottom evenly. Spread the jam over top. Prepare topping, in a medium sized bowl. Mix together the sugar and 1/4 cup melted butter. Stir in coconut and vanilla. Spread on top of jam layer. Bake til topping is lightly browned, about 30 minutes. Cool completely. Cut into bars.
Mix flour and 1 cup of butter or margarine thoroughly. Stir in whipping cream and mix well. Chill 1 hour. Preheat oven to 375 degrees F (190 degrees C). Roll dough 1/8 inch thick on lightly floured board. Cut into 1 1/2 inch rounds. Transfer to waxed paper heavily sprinkled with sugar, turning to coat both sides. Place on un- greased baking sheet. Prick in 4 places with fork. Bake 7 to 9 minutes or until slightly puffed. Put two cooled cookies together with filling. To Make Filling: Blend 1/4 cup soft butter, 3/4 cup sifted confectioners' sugar, 1 egg yolk, and 1 tsp. vanilla. If desired, tint with food coloring.
Dissolve gelatin completely in 2 cups hot water and pour into desired mold. Mix crushed pineapple, bananas, and 1 1/2 cup cold water into gelatin mixture; top with miniature marshmallows. Chill until firm. Whisk reserved pineapple juice, sugar, flour, and egg in a saucepan over low heat and cook, whisking constantly, until mixture almost comes to a simmer and becomes thick, about 5 minutes. Mix cream cheese into sauce, transfer to a large bowl, and cool to room temperature. Stir whipped topping into cream cheese mixture. Spread over gelatin. Chill thoroughly before serving.
Preheat oven to 350 degrees F. Line two cookie sheets with Reynolds(R) Parchment Paper; set aside. Beat the butter and sugar in a large bowl using an electric mixer about 2 minutes or until light and fluffy. Add the egg, orange peel, lemon peel, and vanilla and beat until well blended. Combine the flour, baking powder, and salt in a medium bowl. Add half of flour mixture to the butter mixture, beating until just combined. Add the milk. Beat about 10 seconds. Beat in the remaining flour mixture until just combined. Drop tablespoon-size mounds of dough on prepared cookie sheets. Bake 8 to 10 minutes or until set and the bottoms are browned. Transfer the cookies on the parchment paper to a wire rack; cool completely. Drizzle with Citrus Glaze to serve. Citrus Glaze: In a small bowl combine melted butter and orange juice. Add powdered sugar; beat until smooth. If necessary, add more orange juice, 1/2 teaspoon at a time, to make drizzling consistency. Drizzle over cookies.
Drain the black beans from their soaking water and place in a slow cooker. Fill with enough fresh water to cover them. Cover and set to High. Heat bacon drippings in a skillet over medium heat. Add onions; cook and stir until tender. Stir this into the beans along with the brown sugar, liquid smoke, molasses and jalapeno slices. Stir to blend, then cover and cook on High for 5 to 6 hours, or until beans are tender.
Melt chocolate and butter in the microwave, or in the top of a double boiler. In a large bowl, combine confectioners' sugar, vanilla and 1/2 cup of the milk. Blend in the melted chocolate mixture. Add remaining milk, a little at a time, until desired consistency is achieved. Let stand until spreadable (frosting will thicken as it cools).
Adjust oven rack to low position and heat oven to 425 degrees. Toss onions with oil, sugar, salt and pepper in medium bowl. Transfer to a cookie sheet with rim in a single layer. Roast onions until golden brown, about 30 minutes, stirring at 20 minutes and again at 25 minutes, adding garlic at this point. Meanwhile, bring vinegar to boil; simmer over medium-high heat, about 10 minutes, until reduced to 1/3 cup - it should be a thin syrup. Put onions into a bowl, add reduced vinegar and parsley; toss to coat. Serve hot, warm or at room temperature.
Preheat oven to 250 degrees F (120 degrees C). Grease an 8x8 inch baking pan. In a large bowl, cream together the butter, brown sugar, and eggs until light and fluffy. Stir in the unsweetened chocolate and vanilla until well blended. Mix in the flour, and then the walnuts. Spread batter evenly into the prepared pan. Bake for 1 hour in the preheated oven, or until a toothpick inserted into the center comes out clean. Cool in the pan on a wire rack before cutting into bars.
Preheat oven to 375 degrees F (190 degrees C). Line an 8x8-inch baking dish with aluminum foil, letting foil hang down over the sides of the pan; spray pan with cooking spray. Stir oats, wheat germ, flax seed, protein powder, cinnamon, and salt together in a bowl. Mash bananas in a separate large bowl and stir 1/4 cup Jif(R) peanut butter, honey, and vanilla extract into bananas, mixing well. Stir dry ingredients into banana mixture and spread into the prepared baking dish. Bake in the preheated oven for 20 minutes. Spread 1/4 cup natural peanut butter over top. Continue baking until lightly browned on the edges and set, 10 more minutes. Let cool in the pan and lift bars onto a work surface using aluminum foil as handles. Cut into bars, wrap in plastic wrap, and store in refrigerator.
Combine pumpkin pie filling, whipped cream cheese, whipped cream, and vanilla pudding in a large bowl. Mix thoroughly.
Pulse crabmeat in a food processor several times until minced. Transfer crabmeat to a large bowl. Blend cream cheese in food processor until creamy. Add onion, horseradish, and Worcestershire sauce to cream cheese; blend until smooth. Stir cream cheese mixture into crab mixture until well-combined. For crab mixture into 2 to 3 balls, cover with plastic wrap, and refrigerate until firm and chilled, at least 1 hour. Place crab balls on a platter and top with cocktail sauce.
Heat olive oil in a large pot over medium heat. Add rhubarb, onion, red bell pepper, and salt; cook and stir until tender, about 5 minutes. Add ground turkey and garlic and cook until turkey starts to brown, about 5 minutes. Stir chili powder, cocoa powder, white sugar, cumin, cinnamon, allspice, and cayenne pepper into the pot; cook and stir for 3 minutes. Add blacks beans, diced tomatoes, and corn; mix well to combine. Bring chili to a boil, reduce heat and simmer, covered, until thickened and flavors are combined, about 30 minutes. Season with salt and black pepper.
Place water, molasses, yeast, wheat flour, ground flax seed, bread flour, oat bran, rolled oats, amaranth seeds, and salt in the pan of a bread machine in the order recommended by manufacturer. Select dough cycle; press start and allow machine to run complete dough cycle. Turn dough onto a lightly floured surface. Form dough into 2 loaves and place on baking stone. Cover loaves with a damp cloth and let rise until doubled in volume, about 1 hour. Preheat oven to 375 degrees F (190 degrees C). Bake in preheated oven until top is golden brown, 20 to 25 minutes. Slide loaf onto a work surface and gently tap bottom of loaf. If it sounds hollow, bread is done.
Place the ground beef in a large skillet over medium-high heat. Cook, stirring to crumble, until no longer pink. Add onion and cook until tender. Drain off grease. Stir in the contents of the seasoning packet and any water if needed in order to prepare according to package directions. When the meat is done cooking, add the bell pepper, jalapeno pepper and sliced mushrooms to the skillet, and lower heat to medium. Cook and stir until vegetables are about halfway cooked, 3 to 4 minutes. Stir in the cheese sauce until everything is evenly coated. Serve tortilla chips topped with the meat and cheese sauce, or serve buffet style where each person can top their own nachos.
First find a plastic dishpan (this keeps you from burning up your mixer). Blend oatmeal in blender until a fine powder. Cream butter and both sugars. Add eggs and vanilla. Mix together with flour, oatmeal, salt, baking powder and baking soda. Add chips, candy, nuts, raisins, and coconut. Roll into balls and place 2 inches apart on cookie sheet. Bake for 6 minutes at 375 degrees F (190 degrees C). Makes 6 dozen.
In a small bowl, mix together mayonnaise and basil pesto; spread onto one half of bread. Spread other half with sun-dried tomato pesto. Arrange roasted red peppers on bottom piece. Cover with feta cheese, then fresh basil. Top with remaining slice of bread.
Whip cream to soft peaks. Chop almonds in food processor. Shred chicken or chop finely. In a large bowl combine the cream, almonds, chicken, mayonnaise, tarragon, salt and pepper. Mix well and serve.
Combine the cabbage, carrots, 1/2 cup salad dressing, and cider vinegar in a large bowl. Spread each tortilla with 1 tablespoon salad dressing (optional). Line each wrap with one lettuce leaf and arrange 3 ounces of turkey down the center of the lettuce. Place 2 cheese slices on top of the turkey. Top with 3/4 cup of the cabbage mixture. Fold the bottom of the tortilla snugly over the filling, then fold in the left and right edges. Roll the wrap up to the top edge, forming a tight cylinder. Repeat with the remaining ingredients. Wrap in paper sandwich wrappers or plastic wrap, and store in refrigerator until serving. Before serving, cut each wrap in half across the middle with a slightly diagonal cut.
Combine diced tomatoes, tomato sauce, green beans, 1 tsp. oregano, garlic powder and 3/4 cup water in a deep 12-inch skillet. Bring to a boil; add pasta, stir and reduce heat to a simmer. Place chicken breasts over pasta. Cover and simmer on medium-low heat 10 minutes. Turn chicken and stir pasta. Sprinkle chicken with Parmesan and remaining oregano. Cover and simmer an additional 5 to 10 minutes or until pasta is done and chicken is no longer pink inside. Sprinkle chicken with croutons before serving. Gently stir pasta and season to taste with salt and pepper, if desired.
In medium saucepan over low heat, stir together sugar, milk and eggs. Cook, stirring continuously, until mixture thickens enough to coat the back of a metal spoon, 10 to 20 minutes. Remove from heat and let cool. In a medium bowl, whip cream with electric mixer until soft peaks form. Beat in vanilla and lemon juice, and whip until medium-stiff peaks form. Fold whipped cream into cooled custard. Chill in refrigerator 8 hours or overnight. Stir chilled mixture to recombine, and freeze in ice cream maker according to manufacturer's instructions.
Preheat oven to 350 degrees F (175 degrees C). Spray loaf pan with cooking spray. Mix together almond flour, ground cinnamon, and baking soda in a bowl. Beat two eggs in a bowl. Mix in water, almond extract, agave syrup, mashed bananas, and vanilla bean paste. Add banana mixture to almond flour mixture; mix until no dry areas are visible. Pour batter into the prepared loaf pan. Bake banana bread in the preheated oven until brown and crisp around the edges, about 45 minutes.
Sift the rice flour, baking powder, baking soda, cinnamon, and salt in a bowl. In another bowl, whisk together the beaten eggs, soy yogurt, rice milk, and oil, and pour into the flour mixture. Stir briefly just to combine. Heat a lightly oiled griddle or frying pan over medium-high heat. Scoop about 1/4 cup of batter per pancake onto the heated griddle, and cook for 1 to 2 minutes, until bubbles appear on the surface. Flip the pancake and cook 1 to 2 minutes more, until the pancake is golden brown on both sides.
Preheat the oven to 400 degrees F (200 degrees C). Generously grease an 8 or 9 inch square pan. In a large bowl, stir together vegetable oil and oats. Mix in brown sugar, corn syrup, salt, and vanilla. Press mixture into prepared pan. Bake for 12 minutes in preheated oven. Set aside to cool. Cut into 4 large squares to remove from pan. Cover with melted chocolate, and sprinkle with nuts, if desired. Allow the chocolate to cool, and then cut each square into 9 pieces.
Mix salmon, tuna, crushed saltines, and egg together with your hands in a large bowl; shape into 6 patties. Dust the patties with flour. Heat oil in a large skillet over medium heat. Gently lie patties into the hot oil, cover the skillet, and fry until crispy, 10 to 15 minutes per side.
Bring water to a boil in a saucepan. Add mung beans; cook until tender, about 5 minutes. Drain. Rinse under cool running water to stop the cooking process. Drain well; transfer to a bowl. Combine baby carrot and green onion in a small microwave-safe bowl. Cover with water and place in the microwave for 30 seconds. Drain. Stir baby carrot and green onion into the bean sprouts in the bowl. Add sesame oil, garlic, salt, pepper, and sesame seeds; mix by hand until combined.
Preheat oven to 350 degrees F (175 degrees C). Melt butter in a large cast iron skillet or Dutch oven over medium-low heat. Add sugar and rhubarb; cook until rhubarb is soft, 5 to 8 minutes. Remove from heat. Mix gluten-free flour, baking soda, and salt together in a large bowl. Add yogurt, coconut oil, egg, and vanilla extract; stir thoroughly until batter is combined. Drop cake batter over rhubarb mixture in the skillet. Spread it out gently until mostly smooth. Bake in the preheated oven until top is golden and a toothpick inserted into the center comes out clean, about 25 minutes. Run a knife around the edges, place a plate on top and carefully invert cake onto the plate.
Preheat oven 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. Prepare brownie mix according to the directions on the package. Spread into prepared baking pan. In a medium bowl, beat cream cheese, butter and cornstarch until fluffy. Gradually beat in sweetened condensed milk, egg and vanilla until smooth. Pour cream cheese mixture evenly over brownie batter. Bake in preheated oven for 45 minutes, or until top is lightly browned. Allow to cool, spread with frosting, and cut into bars. Store covered in refrigerator, or freeze in a single layer for up to 2 weeks.
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan. Combine brown sugar and butter in a large bowl; beat with an electric mixer until creamy. Beat in eggs one at a time until well blended. Whisk flour, baking soda, and salt together in a separate bowl. Stir vanilla extract and almond extract into buttermilk. Add flour and buttermilk mixtures alternately to the creamed butter mixture, beating well between additions. Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes.
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray. Whisk flour, baking powder, and 1/2 teaspoon salt together in a bowl. Beat 1/2 cup butter and 1 cup brown sugar together in a bowl using an electric mixer until light and fluffy. Add eggs, 1 at a time, beating just until combined. Beat bananas and 1 tablespoon vanilla extract into butter mixture. Gradually add flour mixture, beating on low speed, just until incorporated. Pour batter into prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Cool in the pan for 20 minutes. Run knife around edges of bread and transfer to a wire rack. Heat 1/4 cup brown sugar and 2 tablespoons butter in a saucepan over medium heat; bring to a boil. Cook, stirring constantly with a whisk, until sugar is dissolved, about 1 minute. Stir cream into brown sugar mixture and remove saucepan from heat. Stir 1/3 cup confectioners' sugar and 1/4 teaspoon salt into cream mixture until glaze is smooth. Drizzle glaze over loaf.
Preheat oven to 350 degrees F (175 degrees C). Beat white sugar and brown sugar together in a large bowl using an electric mixer until smooth and fluffy; beat in peanut butter until smooth. Beat eggs and vanilla extract into sugar mixture until creamy. Mix flour and baking soda into sugar mixture until dough is just mixed; fold in chocolate chips. Form dough into ping pong ball-size balls and arrange on a baking sheet. Bake in the preheated oven until cookies are golden brown, about 20 minutes. Cool cookies on the baking sheet for 10 minutes.
Preheat oven to 400 degrees F (200 degrees C). Bake pie crust until lightly browned, about 10 minutes. Remove crust from oven and turn oven temperature down to 350 degrees F (175 degrees C). Beat cream cheese, eggs, 1/2 cup sugar, and 2 tablespoons lemon juice in a bowl until smoothly combined. Pour filling into crust. Bake until filling is set, about 30 minutes. Remove from oven and let cool completely. Whisk together 1/2 cup sugar, cornstarch, water, 1 tablespoon lemon juice, and strawberry gelatin in a saucepan until smooth; place over medium heat and bring to a simmer. Cook, stirring constantly, until the gelatin has dissolved and the glaze has thickened, 5 to 10 minutes. Remove from heat and allow to cool slightly. Arrange the sliced strawberries atop the cheese filling. Pour warm glaze over sliced strawberries. Chill thoroughly in refrigerator before serving.
Place two scoops of ice cream into each glass. Pour 1 cup of apple cider into each glass, and serve.
In a blender, blend the orange juice, water, orange sherbet, vanilla, confectioners' sugar, and ice until smooth.
Heat the oil in a large skillet over medium heat; add the onions and 1/4 teaspoon of kosher salt. Cook and stir until the onions are caramelized to a nice golden brown, about 20 minutes. Remove the onions from the heat and cool. Mix together the sour cream, mayonnaise, garlic powder, white pepper, and remaining kosher salt. Stir in the onions when they are cool. Cover and refrigerate the dip for at least 2 hours before serving.
In a small bowl, combine the sage, thyme, rosemary, marjoram, salt and pepper. Rub over roast. Cover, and refrigerate roast for 6 to 8 hours, or overnight. Preheat oven to 325 degrees F (165 degrees C). Place roast in a shallow roasting pan, and bake in the preheated oven for 1 to 1 1/2 hours. Drain fat. In a medium bowl, mix apples and onion with brown sugar. Spoon around roast, and continue to cook for 1 hour more, or until the internal temperature of the roast is 145 degrees F (63 degrees C). Transfer the roast, apples and onion to a serving platter, and keep warm. To make the gravy, skim excess fat from meat juices. Pour drippings into a medium heavy skillet. Stir in apple juice and syrup. Cook and stir over medium-high heat until liquid has been reduced by half, about 1 cup. Slice the roast, and serve with gravy.
Whisk soy milk, flour, nutritional yeast, sugar, vanilla extract, and cinnamon together in a bowl; transfer to a rimmed plate or shallow dish. Dip both sides of each bread slice in soy milk mixture. Heat a lightly oiled skillet over medium-low heat. Cook each slice of bread until golden brown, 3 to 4 minutes per side.
Preheat the oven to 350 degrees F (175 degrees C). Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Set aside to cool. Mix cooked sausage, 4 cups mozzarella cheese, ricotta cheese, pepperoni, eggs, Parmesan cheese, parsley, garlic powder, and nutmeg together in a bowl. Stuff each pepper with cheese mixture. Cover the bottom of a 9x13-inch baking dish with 1 cup spaghetti sauce. Add stuffed peppers, stacking them if needed. Cover with remaining sauce. Top with remaining mozzarella cheese and any remaining cheese mixture. Cover baking dish with aluminum foil. Bake in the preheated oven until bubbly and fragrant, at least 1 hour.
Heat a ceramic fondue pot over medium-low heat. Once the pot is warm, rub the inside of the pot with the garlic clove. Pour the white wine and lemon juice into the pot. Mince the remainder of the garlic clove and add it to the pot. Stir in the Gruyere cheese, Emmentaler cheese, Jarlsberg cheese, and smoked Gouda cheese, a handful at a time, stirring constantly until all the cheeses are melted and the sauce is smooth. Whisk together the cornstarch, nutmeg, and balsamic vinegar, and stir into the cheese sauce. Continue to heat while stirring, until thick and smooth. Keep fondue warm over low heat. Serve with French bread.
Heat the sesame oil in a large skillet over medium heat until hot. Add the spinach 3 to 4 cups at a time. Cook and stir to wilt, then add more spinach. Grind the sesame seeds into fine crumbs using a mortar and pestle. When spinach is wilted, move it to the sides of the pan and sprinkle sugar in the center. When the sugar melts, stir in the spinach to coat. Transfer spinach to a serving plate and sprinkle ground sesame seeds on top.
Preheat the oven to 375 degrees F (190 degrees C). Bring a large pot of water to a boil. Cook cauliflower in the boiling water until tender, about 10 minutes; drain and set aside. Melt butter in the same pot over medium heat. Stir cauliflower, milk, and sour cream into melted butter. Mash cauliflower in the pot using a hand blender until creamy. Transfer cauliflower mixture to a baking dish; evenly cover with bread crumbs and season with salt and black pepper. Baking in the preheated oven until bread crumbs are lightly browned, about 30 minutes.
Preheat a waffle iron according to manufacturer's instructions. Mix flour, oats, sugar, cocoa powder, baking powder, cinnamon, and salt in a large bowl. Whisk milk, eggs, and butter in another bowl; stir into flour mixture until batter is just combined. Pour batter into preheated waffle iron. Cook until golden brown, about 5 minutes per waffle.
Line a baking sheet with parchment paper. Place zucchini spirals in a colander and sprinkle 1 teaspoon salt and Italian seasoning over zucchini; toss to coat. Set colander over a bowl to allow water from zucchini to drain. Wrap chicken in plastic wrap and place on a work surface; pound into 1/4- to 1/2-inch thickness. Remove plastic wrap and season chicken with salt and pepper. Heat marinara sauce in a saucepan over low heat. Coat a nonstick skillet with cooking spray and place over medium-high heat. Cook chicken in the hot skillet until browned and no longer pink in the center, 4 to 5 minutes per side. Transfer chicken to the prepared baking sheet. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Place zucchini in the same nonstick skillet over medium-high heat; cook and stir until tender yet firm to the bite, 3 to 4 minutes. Spoon marinara sauce over each chicken breast and top with mozzarella cheese. Broil chicken in the preheated oven until cheese is melted, 1 to 2 minutes. Transfer zucchini to each serving plate and add chicken. Spoon warm marinara over each piece of chicken and top with Parmesan cheese.