HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 375 degrees F. Line cookie sheet with parchment paper; set aside. Combine flour, baking soda, salt and apple pie spice in bowl; set aside. Combine brown sugar and butter in another bowl; beat until well mixed. Add applesauce, egg and vanilla; beat, scraping sides of bowl occasionally, until well mixed. Add flour mixture; beat at low speed until just combined. Stir in oats, caramel bits and dried apples. Drop dough by rounded tablespoonfuls, 2 inches apart, onto prepared cookie sheet. Bake 8-10 minutes or until edges are lightly browned. Let stand 3 minutes on cookie sheet; remove to cooling rack.
Preheat a waffle iron according to manufacturer's instructions. Spray iron with cooking spray. Mix sorghum flour, tapioca starch, sugar, baking powder, xanthan gum, and salt in a large bowl. Beat chicken and duck egg whites until foamy in a large glass or metal mixing bowl until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Beat egg yolks, almond milk, applesauce, and vanilla extract together in a large bowl. Continue beating while gradually adding the flour mixture; blend until smooth. Fold the egg whites into the batter. Pour 2/3 cup batter onto preheated waffle iron. Cook until golden brown.
Preheat oven to 400 degrees F (200 degrees C). Combine panko bread crumbs, Italian-seasoned bread crumbs, garlic powder, salt, and pepper in a bowl. Pour Buffalo wing sauce into a separate bowl. Coat chicken breast pieces on both sides with the Buffalo sauce then evenly coat with bread crumb mixture. Lay pieces flat on a baking sheet. Bake in the preheated oven until no longer pink in the center, juices run clear, and chicken has reached desired crispiness, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Fill your blender pitcher with ice. Pour milk, vodka, and lemonade concentrate over the ice; blend until smooth.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 12 cup muffin pan. In a large bowl, mix flour, shredded coconut, sugar, almonds, baking powder, orange zest, baking soda, and salt. In a medium bowl, whisk together coconut milk, orange juice, olive oil, and vanilla extract. Pour into the flour mixture, and stir until just blended. Transfer to the prepared muffin pan. Bake 15 minutes in the preheated oven, until a knife inserted in the center of a muffin comes out clean. Turn onto a wire rack to cool before serving.
Preheat oven to 250 degrees F (120 degrees C). Stir beef, potatoes, tomato-vegetable juice cocktail, carrots, celery, onion, tapioca, sugar, salt, and pepper together in a roasting pan; cover. Bake in preheated oven until beef and potatoes are tender, about 5 hours.
In a large bowl, mix the tomato sauce, barbeque sauce, Worcestershire sauce, vinegar, mustard, and brown sugar. Place the lamb chops into the mixture, and marinate in the refrigerator at least 20 minutes. Preheat an outdoor grill for high heat. Cook the lamb chops about 10 minutes on the prepared grill, turning frequently and basting often with the marinade. The internal temperature of the chops should reach a minimum of 145 degrees F (63 degrees C).
Whisk flour, sugar, cocoa powder, flax seeds, salt, and baking powder together in a bowl. Stir coconut milk, egg, 2 tablespoons vegetable oil, and vanilla extract into flour mixture until batter is smooth. Heat a skillet over medium heat; add 1 teaspoon vegetable oil. Drop batter by large spoonfuls onto the griddle, creating 4-inch circles, 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.
Preheat oven to 375 degrees F (190 degrees C). Whisk brown sugar, shortening, butter, molasses, eggs, baking soda, cinnamon, ginger, salt, cloves, and cayenne pepper together in a large bowl until glossy; fold in flour until dough is just-combined. Pour coarse sugar into a shallow bowl. Roll dough into 48 balls. Roll balls in sugar and place 2-inches apart on a baking sheet. Bake in the preheated oven until the tops of the cookies crack, about 9 minutes.
Stir vegetable bouillon, cumin, garlic, chili powder, turmeric, oregano, basil, and red pepper together in a small saucepan; heat over low heat until aromatic, 1 to 2 minutes. Add water, bring to a simmer, and remove from heat. Stir black beans, red kidney beans, vegetarian baked beans, tomatoes, onion, celery, carrot, and green beans together in a slow cooker; add spice mixture and stir. Cook on High for 6 to 8 hours. Stir coconut milk into the chili, reduce heat to Low, and cook at least 30 minutes more.
Butter an 8-inch square pan. Heat chocolate chips and condensed milk over low heat, stirring until chocolate is melted and mixture is smooth, about 5 minutes. Stir in cashews, cranberries, and vanilla extract. Pour mixture into prepared pan, spread evenly, and chill in refrigerator until set, about 4 hours.
Place hazelnuts in a dry skillet over medium heat; cook and stir until toasted, 3 to 4 minutes. Bring a pot of water to a boil. Wearing gloves, add nettles to boiling water; cook until nettles are tender and still maintain the bright green color, about 2 minutes. Immediately transfer to a colander and run under cold water to stop the cooking process. Let nettles cool and drain. Place the nettles in a clean kitchen towel and squeeze excess water from the greens. Combine nettles, hazelnuts, Parmesan cheese, and salt in a food processor fitted with a puree blade. Pulse a few times before turning the processor on. Stream olive oil through the feeding tube while the processor is running until pesto is smooth.
Heat a grill to about 375 degrees F. Add potato pieces to a large pot of water and bring to a boil. Simmer for 10 minutes, just to jump-start the cooking process. Drain. Arrange 4 (12x18-inch) sheets of Reynolds Wrap(R) Heavy Duty Aluminum Foil on a clean work surface. Divide the shrimp, slightly cooked potatoes, kielbasa and corn atop the 4 pieces of foil, piling in the center. Add 1 tablespoon butter to each pile. Drizzle each with 1 tablespoon olive oil, sprinkle with Worcestershire sauce and sprinkle generously with Creole seasoning. Squeeze a lemon wedge over each pile and add the rind to the mixture. Sprinkle with black pepper. Wrap each piece of foil into a tightly sealed pouch. Place on the grill. Cover. Allow to cook and steam for 15 to 18 minutes until the shrimp and potatoes are cooked through. Serve by carefully unwrapping the foil and serving with slices of bread and hot sauce.
Preheat oven to 350 degrees F (175 degrees C). Spread rice in the bottom of a 9x13 inch baking dish. Sprinkle contents of dried onion soup mix over rice. Mix mushroom soup with water, and pour over rice. Arrange the bell pepper and onion slices over soup and rice mixture. Place pork chops on top of pepper and onions. Cover the dish with a lid or aluminum foil. Bake for 1 hour in the preheated oven, until pork chops are very tender, and rice is fully cooked.
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned completely, 5 to 7 minutes; drain and discard grease. Return beef to heat. Stir kidney beans into ground beef; cook and stir until beans are hot, 2 to 3 minutes. Toss lettuce, Cheddar cheese, salsa, salad dressing, and tortilla chips in a large bowl; add ground beef mixture to the lettuce mixture and toss.
Combine white sugar, brown sugar, salt, paprika, black pepper, garlic powder, onion powder, and cayenne pepper in a container with a lid; shake until rub is evenly combined. Generously rub both sides of each rib rack with rub. Preheat grill for medium heat and lightly oil the grate. Place 1 rack of ribs, meaty-side down, in the center of main grill rack; cook for 5 minutes; transfer to the far side of top grill rack, meaty-side up. Repeat process with remaining rib racks. Angle the rib racks on the top grill shelf so the meaty sides are facing out and they are stacked one in front of the other at an angle. Turn off heat directly below the ribs and turn other burner on low; close the grill lid and cook for 30 minutes. Flip ribs so the closest side to the flame is the furthest side and the meaty side is still facing forward and the rack that was in the front is now in the back. Continue to cook, flipping every 30 minutes, until outsides are crispy and meat is tender, about 5 hours. Slice into small chunks.
Heat oven to 400 degrees F. Grease rectangular baking dish, 13x9x2 inches. Cook sausage, bell pepper and onion in 10-inch skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain. Stir together sausage mixture, potatoes and 1 1/2 cups of the cheese in baking dish. Stir Bisquick mix, milk, pepper and eggs until blended. Pour into baking dish. Bake uncovered 40 to 45 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or just until cheese is melted. Cool 5 minutes.
Combine the chocolate chips, sugar, corn syrup, and water in a glass or metal bowl. Place the bowl over a pot of simmering water to melt the chocolate chips, stirring occasionally. Once the chips are melted, stir the orange flavoring into the mixture and remove from the heat. Meanwhile, mix together the vanilla wafers and hazelnuts in a bowl; set aside. Pour the chocolate mixture into the bowl; mix until evenly coated. Shape the mixture into small balls; decorate with the candy sprinkles.
Grate the zest from the lemon, lime, and orange into a large bowl. Squeeze the juice from half of each piece of fruit into the bowl. Whisk in 1 tablespoon barbeque sauce. Stir in ground beef; mix well. Cover and refrigerate for 10 to 30 minutes. Preheat an outdoor grill for high heat, and lightly oil the grate. Form meat into patties. Grill with lid open, about 3 minutes per side. Brush each burger with one tablespoon barbeque sauce during grilling, coating both sides. Top burgers with pepperjack cheese and cook until cheese is melted and meat is no longer pink in the center, about 1 additional minute.
Whisk together vinegar, fish sauce, sugar, lime juice, garlic, and red pepper flakes in small bowl. Set the sauce aside. Heat vegetable oil a small skillet over medium heat. Add shallots; cook and stir and softened and lightly caramelized, about 8 minutes. Preheat an outdoor grill for medium heat and lightly oil the grate. Skewer 4 shrimp on each skewer and grill until they turn pink and are charred on the outside, 1 to 2 minutes per side. Set aside. Bring a large pot of water to a boil. Add vermicelli noodles and cook until softened, 12 minutes. Drain noodles and rinse with cold water, stirring to separate the noodles. Assemble the vermicelli bowl by placing the cooked noodles in one half of each serving bowl and the lettuce and bean sprouts in the other half. Top each bowl with cucumbers, carrots, daikon, cilantro, Thai basil, mint, peanuts, and the caramelized shallots. Serve with shrimp skewers on top and sauce on the side. Pour sauce over the top and toss thoroughly to coat before eating.
Place vanilla yogurt, banana, ginger, and honey in a blender; blend until smooth.
Mix cream cheese and sugar with electric mixer on medium speed until well blended. Gently stir in 2 cups of the whipped topping. Add pie filling. Cut through batter with knife several times for marble effect. Pour into crust; spread with remaining whipped topping. Freeze at least 3 hours or overnight. Let stand 10 minutes before cutting into 8 slices.
In a blender, combine dark rum, banana liqueur, apricot liqueur, coconut rum, grenadine, honey, lemon juice, orange juice, pineapple juice and 3 or 4 ice cubes. Blend until smooth. Pour into glasses with ice and serve.
Line a 9x11-inch baking pan with parchment paper, leaving a 2-inch overhang on two sides. Place peanut butter, protein powder, and honey in a large bowl; mix with a wooden spoon to combine. Add goji berries, flax seeds, and oats, stirring well to combine. Spread mixture evenly in baking pan. Place baking pan in the refrigerator and chill until mixture is set, about 1 hour. Lift out of the baking pan; cut into 3-inch squares.
Bring a large pot of lightly salted water to a boil; add the pork chops and return to a boil. Cook the pork chops at a boil for 5 minutes, remove, and set aside to cool. Remove 1 cup of the broth from the pot and set aside for later use. Once the chops are cooled to the touch, cut into bite-size pieces. Return the water to a boil; add the pork liver to the pot and cook at a boil until tender, 7 to 10 minutes. Drain and discard the liquid. Set the liver aside to cool; cut into bite-size pieces. Heat the olive oil in a large skillet over medium heat; cook and stir the onion and garlic in the hot oil until tender, about 5 minutes. Stir the pork chops into the onion and garlic; cook and stir together for 5 minutes. Season with salt and pepper. Add the tomatoes and reserved broth; cover and cook for 10 minutes. Stir the pork liver, garbanzo beans, raisins, and potatoes into the mixture; cover and simmer until the potatoes are fork-tender, about 10 minutes.
Combine cookies and melted butter or margarine. Press into 9 inch pie plate. Bake at 350 degrees F (175 degrees C) for 10 minutes. Cool. Put 3 cups marshmallows in a double boiler. Add milk, and cook until mixture melts and thickens. Cool in refrigerator for about 15 minutes. In another bowl, whip the cream. Blend in the crushed candy and remaining 1 cup marshmallows. Fold whipped cream mixture into melted and cooled marshmallow mixture. Pour into crust, and chill well before serving.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease your cookie sheets. Mix the sugar, shortening, egg, vanilla and almond extract until creamy. Mix in the flour, baking soda and cream of tartar. Make several small balls of dough. Roll out dough to about 1/8 or 1/4 inch thick. Cut into desired shapes with well floured cookie cutters. If desired, press candies, raisins, nuts or sprinkles into cookies. Place cookies onto the prepared sheets. Bake at 350 degrees F (175 degrees C) for 8 to 10 minutes, depending upon whether you like hard or soft cookies. Remove cookies and let cool on a rack. Serve warm with a glass of milk. They are also good with ice cream wedged in the middle of two cookies.
Heat the olive oil in a large saucepan over medium heat. Stir in garlic, and cook 1 minute. Stir in rice, cumin, coriander, turmeric, and cayenne pepper. Cook and stir 5 minutes, then pour in chicken stock. Bring to a boil. Reduce heat to low, cover, and simmer 20 minutes. Place the turkey in a skillet over medium heat, and cook until evenly brown. Gently mix cooked turkey, garbanzo beans, black beans, cilantro, parsley, and pine nuts into the cooked rice. Season with salt and pepper.
Preheat the oven to 425 degrees F (225 degrees C). Melt the butter, and pour it immediately over the oat-grain. Let the mixture cool down. Add the sugar, the lightly whipped egg, and the ground bitter almond to the oat mixture. Combine the flour with the baking powder, and then stir into the dough. Drop by spoonfuls onto oiled cookie sheets. Since the cookies float out, just put 6 to 8 spoonfuls on each sheet. Bake the cookies in the middle of the oven for about 6 minutes. Remove and cool.
In a mixing bowl, combine tuna, red onion, orange bell pepper, red bell pepper, black beans, canned chile peppers; mix in mayonnaise if desired. Season with cumin and salt and pepper; mix in cilantro, and salsa verde if desired.
In a medium saucepan, bring the water and chicken broth to a boil. Mix in the cheese tortellini, chives and salt. Cook 10 minutes, until the tortellini floats to the top.
Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish. Sift flour, sugar, baking powder, and salt together in a bowl. Cut 1/4 butter into flour mixture with two knives or a pastry blender until mixture resembles coarse crumbs. Whisk milk and egg together in a bowl; stir into flour mixture until just moistened. Spread blueberries in the bottom of the prepared baking dish. Sprinkle tapioca powder over blueberries; drizzle lemon juice over the top. Dot remaining butter pieces over blueberries. Drop batter in mounds over the blueberry mixture. Bake in the preheated oven until cobbler is golden and bubbling, about 30 minutes.
Preheat air fryer to 400 degrees F (200 degrees C). Mix flour, pepper, and salt together in a shallow bowl. Beat together egg and water in a second shallow bowl. Place panko in a third shallow bowl. Dredge an avocado slice through the flour, shaking off excess. Dip into egg and allow excess to drop off. Finally press slice into panko so both sides are covered. Set on a plate and repeat with the remaining slices. Spray avocado slices generously with cooking spray and arrange in the bowl of the air fryer, sprayed-side down. Spray the top side of the avocado slices as well. Cook in the preheated air fryer for 4 minutes. Turn avocado slices over and cook until golden, about 3 more minutes.
Preheat oven to 300 degrees F (150 degrees C). Generously grease a 9x9-inch baking dish with butter. Spread the sliced Brussels sprouts out into the prepared baking dish in an even layer. In a bowl, whisk together the cream, Parmesan cheese, garlic, salt, and black pepper until thoroughly combined; pour the cream mixture over the Brussels sprouts. Sprinkle the top with nutmeg. Cover the dish with foil, and bake in the preheated oven for 1 hour; remove foil, and bake uncovered until the top has browned, 15 more minutes.
Combine agave nectar and spinach leaves in a bowl; puree with an immersion blender until mixture is smooth. Add almond flour and knead with your hands, adding more almond flour as necessary, until you have a firm dough.
Place chile peppers, onion, tomato, and garlic in a food processor. Pulse briefly until coarsely chopped. Heat 2 tablespoons oil in a large skillet over low heat until shimmering. Arrange half the eggplant in a single layer and pan-fry until slightly browned and soft, 2 to 3 minutes per side. Transfer to a serving dish. Repeat with 2 tablespoons oil and remaining eggplant. Heat remaining 1 tablespoon oil in the same skillet. Add chile mixture; cook and stir until softened, about 1 minute. Stir in sugar and salt. Spoon chile mixture over eggplant.
In a medium bowl, whisk together the egg, sugar, instant pudding, milk, half and half and vanilla. Pour the mixture into a 12 ounce size coffee can. Cover the top with plastic wrap, and then the plastic lid. Place the filled coffee can into an empty 34.5 ounce coffee can (the big ones). Fill the empty space with crushed ice, sprinkle generously with rock salt, and cover with the plastic lid. Roll the cans around on the floor for about 20 minutes. If the center of the ice cream is still soft, place the containers in the freezer to harden.
Fill a large glass with ice; use a stir stick to mix in the light rum, amber rum, orange Curacao, pineapple juice, and sweet and sour mix. Slowly and gently drizzle the dark rum on top of the cocktail so it floats on top of the drink.
Spread tortilla with butter-flavored spread; sprinkle with cinnamon sugar. Roll into a tube shape, then place on a microwave safe plate. Microwave on High for 30 seconds to warm.
Preheat oven to 385 degrees F (196 degrees C). Place garlic cloves on a baking sheet and drizzle with olive oil. Roast in the preheated oven until golden and soft, stirring once halfway through, 20 to 25 minutes. Remove from oven and smash each clove with a rolling pin, meat tenderizer, or bottom of a glass. Chop smashed garlic finely. Combine garlic, 1 cup blue cheese crumbles, sour cream, mayonnaise, and lemon juice in a bowl; mix thoroughly. Fold in remaining blue cheese crumbles gently.
Combine the rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender and the water has been absorbed. In a medium bowl, toss together the romainee lettuce, carrot, and tuna. Pour the olive oil and vinegar over this mixture, and season with salt and pepper. Toss to coat. When the rice is done, cool for about 5 minutes, then toss with the salad. The warm rice will wilt the romaine lettuce slightly. Taste and adjust the amounts of vinegar and oil or salt and pepper if desired. Serve immediately. This does not keep well.
Combine tomatoes, onions, green bell pepper, red bell pepper, yellow bell pepper, and mushrooms in the slow cooker. Brush chicken thighs with 2 teaspoons hot pepper sauce. Heat oil in a skillet over medium-high heat. Cook chicken thighs until lightly browned, 3 to 5 minutes per side. Transfer chicken thighs to the slow cooker. Add 2 teaspoons hot pepper sauce and salsa. Pour in chicken broth and stir to combine. Cook on Low until chicken thighs are tender, about 6 hours.
Preheat oven to 350 degrees F (175 degrees C). Lightly spray a 9x12-inch baking sheet with cooking spray. Cook the bacon in a large skillet over medium heat, stirring often, until the bacon is browned and crisp, about 10 minutes. Remove bacon pieces with a slotted spoon, and drain on paper towels. Open up the cans of biscuits, separate the biscuits, and arrange onto the prepared baking sheet so they touch. Press the biscuit dough down to seal them together into a crust that covers the baking sheet. Bake in the preheated oven until the crust is slightly cooked and very lightly browned, about 5 minutes. Do not overbake. Remove from oven. Melt the butter in a large nonstick skillet over medium heat until the foam disappears. Beat the eggs in a bowl, and pour the eggs into the hot skillet. Use a spatula to lift and gently stir the eggs just until set, but still moist, 3 to 4 minutes. Arrange the lightly scrambled eggs on the semi-baked biscuit crust. Top with the cooked bacon, onion, and green pepper; spread the Cheddar cheese all over the pizza. Season to taste with salt and black pepper. Return to oven, and bake on the top rack until the cheese is melted and bubbling and has begun to brown, about 10 more minutes.
Cut pumpkin into halves and remove seeds. Cut seeded pumpkin into 3-inch chunks. Bring a large pot of water to a boil. Cook pumpkin in boiling water until tender, about 20 minutes; drain. Set pumpkin aside to cool until the skin hardens and the flesh is cool enough to handle. Scrape pumpkin flesh from skin into a large bowl; transfer to a food processor and blend until smooth. Put pureed pumpkin into a fine mesh strainer set over a bowl and set aside to drain. Preheat oven to 425 degrees F (220 degrees C). Press pie crusts into pie pans. Trim dough to overlap edges of pans by about 1/4 inch. Dip a fork into the egg white first and then into the sugar. Put the tines onto the rim of your pie crust and press down, leaving little ridges that will brown when they are cooked. Bake pie crust in preheated oven until slightly set, about 5 minutes. Place pie pans onto a cookie sheet. Beat drained pumpkin, evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg, and salt together in a bowl; pour into the prepared crusts. Fold strips of aluminum foil around the edges of the crusts. Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C). Continue baking pie until a toothpick inserted into the center comes out clean, about 40 minutes. Allow to cool 30 minutes before serving.
Fill a shaker with ice. Pour vodka, simple syrup, lemon juice, cucumber slices, and lemon slices into shaker; cover and shake until chilled. Pour cocktail into a Collins glass and top with a splash of club soda.
Blend the zucchini, bananas, cocoa powder, peanuts, sugar, and half and half in a food processor until smooth, thick, and creamy.
Prepare cakes according to package directions and bake in 9x13 inch pans. Cool completely. Cut into cubes. Place devil's food cubes in the bottom of a glass serving dish. Fold pecans into whipped topping. Spread half of topping over devil's food cubes. Top with white cake cubes and spread remaining topping on top. Chill until serving.