HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat and grease a waffle iron according to manufacturer's instructions. Beat egg whites in a glass or metal bowl until foamy and stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Mix spelt flour, baking powder, salt, and cinnamon together in a bowl. Whisk egg yolks, soy milk, apple, and vegetable oil together in a separate bowl; pour into flour mixture. Stir to combine. Fold egg whites into batter, leaving some clumps. Pour about 1 cup batter into waffle iron; cook until golden brown and crispy, 5 to 10 minutes. Repeat with remaining batter.
Combine the basil, garlic, balsamic vinegar, and Parmesan cheese in a blender. Blend until ingredients form a paste. Slowly pour olive oil into the mixture and continue to blend until smooth. Add salt and pepper to taste. Whisk before serving.
In a medium bowl, add boiling water to the cherry gelatin and stir to dissolve. Carefully add the cinnamon candies. Let them sit for a minute, then stir to dissolve the candies into the gelatin mixture. Once they are fully dissolved, add the cold water. Allow the mixture to sit for ten minutes to come to room temperature. At room temperature, mix in the apples, celery, and walnuts. Pour gelatin mixture into a decorative mold or serving bowl and refrigerate overnight to set.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a large bowl, stir together the sugar, flour, baking soda, cinnamon and cloves. Add the eggs and oil, mix until well blended, then stir in the pecans and apple filling. Spread the batter evenly into the prepared pan. Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.
Preheat oven to 350 degrees F (175 degrees C). Heat vegetable oil in a large skillet over medium heat. Cook and stir onion, jalapeno pepper, and garlic until tender, about 3 minutes. Season with salt and black pepper. Combine chicken, Cheddar-Monterey Jack cheese, cream cheese, hot pepper sauce, and onion mixture in a large bowl. Spray 5 phyllo sheets each with cooking spray. Stack these 5 phyllo sheets on top of each other and cut into 4 smaller squares. Spoon chicken mixture into each of the 4 squares; fold phyllo dough over and seal the edges. Repeat with remaining phyllo dough and chicken mixture until you have 12 filled pockets. Brush beaten egg on tops of filled phyllo pockets. Place filled phyllo pockets on a baking sheet. Bake in the preheated oven until golden brown, about 15 minutes.
Toast the angel food cake cubes over the coals of a campfire on toasting sticks until browned. Dip the toasted cake into the condensed milk, and roll in coconut flakes.
In a large bowl, cream together the margarine, oil, white sugar and confectioners' sugar until smooth. Beat in the eggs, one at a time then stir in the vanilla. Combine the flour, baking soda, cream of tartar and salt; stir into the sugar mixture until just blended. Cover and chill dough for at least 3 hours or overnight. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Roll the chilled dough into walnut sized balls and roll the balls in the remaining sugar. Place them 2 inches apart onto the cookie sheets. Press into each ball with the open end of a plastic thread spool. Dip the spool into the sugar between each cookie to prevent sticking problems. Bake for 8 to 10 minutes in the preheated oven. Do not over bake or you will lose the delicate taste. Enjoy!
Bring a large pot of water to a boil. Add corn; cook until almost tender, about 6 minutes. Drain. Preheat grill for medium-high heat and lightly oil the grate. Grill corn until charred, 2 to 3 minutes per side. Allow to cool until easily handled, about 10 minutes. Cut kernels off the corn cobs into a large bowl. Stir in white beans, red bell pepper, tomato, spinach, cilantro, Gorgonzola cheese, and chives. Mix olive oil, white vinegar, lemon juice, minced garlic, salt, and black pepper together in a small bowl. Pour over corn mixture and stir to combine. Cover with plastic wrap and chill, at least 1 hour. Top with chopped avocado before serving.
Mince 3 cloves of garlic, and combine in a small bowl with mayonnaise, anchovies, 2 tablespoons of the Parmesan cheese, Worcestershire sauce, mustard, and lemon juice. Season to taste with salt and black pepper. Refrigerate until ready to use. Heat oil in a large skillet over medium heat. Cut the remaining 3 cloves of garlic into quarters, and add to hot oil. Cook and stir until brown, and then remove garlic from pan. Add bread cubes to the hot oil. Cook, turning frequently, until lightly browned. Remove bread cubes from oil, and season with salt and pepper. Place lettuce in a large bowl. Toss with dressing, remaining Parmesan cheese, and seasoned bread cubes.
Pour tomatoes into a saucepan, saving the can to use as a mold. Bring to a boil over medium heat and stir lemon gelatin and salt into tomatoes until dissolved. Mix in vinegar. Pour the mixture into the empty tomato can and refrigerate until firmly set, at least 2 hours. To serve, puncture a hole in the bottom of the can and dip can in warm water until the gelatin releases. Place onto a serving plate and cut in slices.
Bring a large pot of water to a boil; add 6 tomatoes. Boil tomatoes until skin starts to peel, 1 to 2 minutes. Remove tomatoes with a slotted spoon and place in a bowl of ice water until cool enough to handle, about 5 minutes. Peel skin, cut in half, and remove seeds. Blend seeded tomatoes in a blender until smooth. Heat olive oil in a skillet over high heat. Cook and stir 2 cloves garlic until fragrant, 1 to 2 minutes. Add pureed tomatoes, cilantro, and lemon zest; bring to a boil, lower heat, cover, and simmer about 1 hour. Place 3 diced tomatoes, green bell pepper, mangoes, onion, and 2 cloves garlic in a large bowl. Pour tomato mixture into bowl; stir to coat. Add lemon juice, vinegar, and habanero peppers; mix well. Chill in refrigerator for at least 30 minutes.
Preheat oven to 400 degrees F (200 degrees C). Place the mung beans in a saucepan and cover with water. Bring to a boil over medium-high heat, and cook for 10 minutes. Lower heat to medium, and simmer until soft, about 10 minutes. Drain beans into a strainer and rinse under cold water. Set aside. Meanwhile, place the potatoes in saucepan, cover with water, and stir in 1/4 teaspoon salt. Bring to a boil over medium-high heat, and cook just until potatoes begin to soften when pierced with a fork, about 10 minutes. Drain, and set aside. Heat the oil in a skillet over medium heat. Add the onion; cook and stir until transparent, about 5 minutes. Add the carrots, celery, and mushrooms. Cook and stir until the vegetables are tender, about 5 minutes. Pour in the stock, and add salt and pepper to taste. Cook vegetable mixture 5 minutes more. Combine with the mung beans and potatoes in an oven-proof casserole. Cover with a lid. Bake in preheated oven until mixture bubbles, about 30 minutes.
Mix confectioners' sugar, butter or margarine, egg, vanilla and almond extract. Stir in flour, baking soda and cream of tartar. Roll into big ball and wrap in plastic wrap and let chill for at least 3 hours. Preheat oven to 375 degrees F (190 degrees C). Divide dough into halves. Roll each half 3/16 inch thick on lightly floured board. Cut desired shapes with 2 to 2 1/2 inch cookie cutters. Sprinkle with granulated sugar. Place on lightly greased cookie sheets. Bake until edges are a light brown, 6 - 8 minutes.
Preheat the oven to 375 degrees F (190 degrees C). Boil water in a kettle. Grease a small lidded casserole dish with olive oil. Distribute diced ham over the bottom and sprinkle with 1 tablespoon Gruyere cheese. Pour cream on top and season with a little pepper. Crack eggs into the casserole dish one at a time, making sure egg yolks remain intact. Sprinkle with remaining 1 tablespoon Gruyere cheese and fresh chives. Season with salt and pepper. Cover casserole dish and place into a roasting pan. Pour in enough boiling water so it reaches about halfway up the casserole dish. Bake in the preheated oven for 9 minutes with the lid on. Uncover and continue baking until the egg whites are just set but the yolks are still runny, 3 to 6 additional minutes.
In a small cup, dissolve the sugar in the lemon juice. Pour the lemon juice and sugar and Pisco into a cocktail shaker. Add ice, cover and shake until the outside is frosty, about 30 seconds. Strain into a cocktail glass and serve.
Bring mirin to a boil in a saucepan over high heat. Reduce heat to medium-low, and simmer for 10 minutes. Pour in soy sauce, rice vinegar, sesame oil, and sugar. Season with garlic, ginger, pepper flakes, and black pepper; simmer an additional 5 minutes. Store in a tightly sealed container in the refrigerator.
In a bowl, whisk together the safflower oil, walnut oil, olive oil, red wine vinegar, lemon juice, and dill. Season with salt and pepper. In a separate bowl, toss together the tomatoes, celery, green onion, and beets. Toss with the dressing mixture just before serving.
Preheat oven to 350 degrees F (175 degrees C). Stir the graham cracker crumbs together with the flour in a mixing bowl. Mix in the soy butter until the mixture is crumbly. Make a well in the middle of the flour mixture. Pour in the soy milk, and stir to make a soft dough. Turn the dough out onto a lightly floured surface, and knead briefly. Wrap in plastic wrap, and refrigerate for about 20 minutes. Roll out the dough onto a lightly floured surface to about 1/4 inch thick. Fit the crust into a 7 inch diameter pie plate. Use a fork to poke holes in the bottom. Bake the crust in the preheated oven until pale gold, about 15 minutes. Cool on a rack. Pour about 1 inch of water into the bottom of a pan. Place the kabocha into a steamer basket fitted into the pan. Bring to a boil, then reduce heat to medium, cover, and steam the squash until tender and easily pierced with a fork, about 15 minutes. Cool. Place the kabocha into a blender or bowl of a food processor, and blend until smooth. Stir the tofu, vanilla, sugar, cinnamon, and nutmeg into the kabocha mixture, and blend until very smooth. Pour into the prepared crust. Bake in preheated oven until center is set, about 20 minutes. Do not overbake or the filling will crack.
Place beans in a bowl with water to cover. Soak 8 hours to overnight. Drain the beans; place in a slow cooker with ham hock and salt. Cover with water. Cook on Low until beans are soft, about 8 hours. Place bacon in a large pot. Cook over medium-high heat, turning occasionally, until starting to crisp, about 6 minutes. Add onion; cook and stir until soft, 5 to 7 minutes. Add garlic; cook and stir until beginning to brown, about 3 minutes. Transfer beans to the bacon mixture using a slotted spoon. Mash with a potato masher, adding liquid from the slow cooker as needed. Add chili powder. Cook and stir until combined, 3 to 5 minutes.
Combine the rice and water in a saucepan, and bring to a boil. Cover, and reduce heat to low. Simmer for 15 to 20 minutes, until rice is tender and water has been absorbed. While the rice is cooking, melt the margarine in a large skillet over medium heat. Add the onions and bell pepper, and cook and stir until tender, 10 to 15 minutes. Stir in the garlic, and cook for a minute. Mix in the cream of mushroom soup and water. Season to taste with salt, pepper and cayenne. Stir in the crawfish tails. Cover, reduce heat to low and simmer for 15 to 20 minutes, stirring occasionally. Water can be added to thin as needed. Serve over rice.
Mix potato chips, bacon bits, chives, onion powder, garlic powder, and dill together in a bowl.
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Toss butternut squash with olive oil, salt, and pepper. Spread out on the prepared baking sheet. Roast in the preheated oven until browned on the edges, stirring halfway through, 20 to 30 minutes. Let cool to room temperature. Meanwhile, prepare pumpkin seeds. Heat oil in a small frying pan over medium heat. Add pumpkin seeds, salt, paprika, and cumin. Cook, stirring often, until fragrant, 2 to 3 minutes. Add maple syrup, stir to coat, and remove from heat. Combine balsamic vinegar, olive oil, maple syrup, brown sugar, garlic, salt, and pepper in a glass jar with a screw-top lid. Tighten lid and shake vigorously to emulsify dressing. Layer mixed greens, persimmons, cooled butternut squash, feta, pomegranate seeds, and pumpkin seeds on a large platter. Drizzle 1 to 2 tablespoons of vinaigrette over salad and serve remainder alongside.
Stir together tuna, mayonnaise, green onions, red pepper, and balsamic vinegar in a bowl. Season with pepper and garlic salt, then pack the avocado halves with the tuna mixture. Garnish with reserved green onions and a dash of black pepper before serving.
Prepare mashed potatoes following package directions, set aside to cool. Split jalapenos lengthwise and remove the seeds and membrane. Stuff with 2 tablespoons of the mashed potatoes and wrap with a bacon slice. Broil until bacon is slightly crisp
Preheat oven to 325 degrees F (165 degrees C). Line baking sheets with waxed paper. Beat egg whites in a glass or metal bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Beat cocoa powder, vanilla extract, and salt into egg white mixture until incorporated; fold in coconut. Drop spoonfuls of coconut mixture onto the prepared baking sheets. Bake in the preheated oven until coconut starts to brown, about 20 minutes. Press a cherry half into the top of each macaroon; transfer cookies to a cooling rack.
Stir 1/2 cup plus 2 tablespoons water, olive oil, and yeast together in a bowl. Set aside in a warm place for 10 minutes. Preheat the oven to 400 degrees F (200 degrees C). Lightly oil 2 large baking sheets. Mix flour, thyme, rosemary, and salt together in a separate bowl. Make a well in the center and slowly pour in the yeast mixture, stirring gradually using a fork. Knead gently by hand until a smooth dough forms, 2 to 3 minutes. Add more flour 1 tablespoon at a time if dough is sticky. Let rest in a warm place for 5 to 10 minutes. Lightly flour a clean work surface and a rolling pin. Divide dough into 8 equal pieces; shape each into a ball. Roll out each ball into a 6-inch circle. Place 4 tortas on each baking sheet. Bake in the preheated oven for 6 to 7 minutes. Flip tortas over and bake until golden brown, 6 to 7 minutes more. Watch closely towards the end to ensure that they don't burn. Transfer to wire racks to cool.
Preheat oven to 375 degrees F (190 degrees C). Thoroughly grease a 7x11x2 inch baking pan, and set aside. Stir together the graham cracker crumbs, melted butter, and sugar in a bowl until well blended. Press the mixture into the bottom of the prepared pan. Bake the graham cracker crust in preheated oven until golden, about 8 minutes. In a separate bowl, beat the egg yolks on high speed until thick and lemon colored. Add the softened cream cheese, sugar, and salt. Beginning on low speed and increasing to high, beat until smooth. Place the egg whites in a large bowl, and beat until stiff peaks form. Gently fold the egg whites into the cream cheese mixture. Place the heavy cream in a bowl, and beat until stiff. Gently fold the whipped cream into the cream cheese mixture. Place the raspberries in a blender. Cover, and blend on low speed until berries soften. Swirl half the berries into the cream cheese mixture. Spread the cream cheese mixture evenly over the crust. Spoon the remaining raspberries on top of the cream cheese mixture. Use a knife to swirl the berries into the cream cheese, making a red and white swirl pattern. Cover the pan tightly with foil or freezer wrap. Place in freezer for at least 3 hours. When ready to serve, let stand 30 minutes before cutting into squares.
Place cucumber slices in a bowl and season with salt and pepper. Toss in imitation crabmeat. Whisk vinegar and soy sauce together in a separate bowl. Pour over the cucumber and crab mixture and toss to coat.
Sift flour, baking powder, and sugar together in a bowl; pour in milk and butter and mix well. Stir eggs and vanilla extract into flour mixture until batter is smooth. Heat a lightly oiled griddle over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Place 1/4 of the potatoes, onion, eggs, salt, flour, and baking powder in the work bowl of a food processor; pulse several times until the vegetables are finely chopped. Add the rest of the potatoes, and pulse again until all the potatoes are finely chopped and the mixture is thoroughly combined. Heat canola oil in a skillet over medium heat. Scoop up about 1/3 cup of the potato mixture per latke, and place into the hot oil. Fry the patty until brown and crisp on the bottom, flip it, and cook the other side until brown, 2 to 3 minutes per side. Repeat with the rest of the potato mixture, replenishing the oil as needed. Serve hot.
Preheat an oven to 375 degrees F (190 degrees C). Grease muffin pans or line with paper liners. Whisk the flour, baking powder, and baking soda together in a bowl; set aside. Beat the shortening and sugar together in a bowl until creamy. Beat in the eggs one at a time, followed by the sour cream and vanilla extract. Stir in the flour mixture until no dry lumps remain. Pour into the prepared muffin pans. Bake in the preheated oven until golden and a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool completely on a wire rack before serving.
Preheat oven to 375 degrees F (190 degrees C). Wash angel food tube pan in hot soapy water to ensure it is totally grease free. Let dry completely. Sift flour and 3/4 cup confectioners' sugar together three times; set aside. In mixing bowl, beat egg whites and salt on high speed until foamy. Add cream of tartar, 1 teaspoon vanilla, and almond flavoring; beat until soft peaks form. Peaks should be soft enough so they bend over slightly at the tips. Gradually add 1 cup white sugar, continuing to beat until stiff peaks form. Sift about 1/4 of the flour mixture over the egg whites, and using flat spatula, quickly but gently fold into egg whites. Repeat using 1/4 of the flour mixture each time. Pour batter into clean tube pan. Gently cut through batter with knife to remove air pockets. Bake for about 30 to 35 minutes, until an inserted wooden pick comes out clean. Invert pan onto a wire rack to cool for 1 hour. Beat 2 cups confectioners' sugar, butter, cream, and 1 teaspoon vanilla together until smooth. Add more cream or confectioners' sugar as needed. Frost the cooled cake.
Combine flour and salt in medium bowl. Cut in shortening and butter until all the flour is blended to form pea-sized crumbs. Sprinkle with water one tablespoon at a time. Toss lightly with a fork until dough forms a ball. Chill dough 15 to 30 minutes. Roll dough between two sheets of wax paper into an 11 inch circle. Remove top sheet of wax paper and lay into 9 inch pie pan. Prick bottom and sides of pie shell thoroughly to prevent shrinkage. Bake at 425 degrees F (220 degrees C) for 10 to 15 minutes or until lightly browned. Cool to room temperature. Combine cream cheese and confectioner 's sugar in medium bowl. Beat with electric mixer at medium speed until smooth. Beat in vanilla and almond extracts. Fold in whipped cream and almonds by hand until well mixed. Pour into cooled crust. Refrigerate until firm. Decorate pie with strawberries fully or just around the edge. Heat jelly in microwave oven just until soft and brush carefully over strawberries until glazed. Refrigerate until serving.
Beat egg whites, almond milk, and vanilla extract together in a bowl until smooth; add coconut flour, baking powder, and sea salt and continue to beat until no clumps remain. Let the mixture sit for 8 minutes. Heat a small non-stick skillet over medium heat. Pour about 1/3 of the batter into the pan. Tilt the pan so the batter covers the bottom of the skillet to all sides. Cook until the edges begin to slightly lift and the bottom is slightly browned, about 2 minutes; flip and cook until the other side is browned, 1 to 2 minutes more. Repeat with remaining batter.
Place shortening in a heat-proof bowl. Pour in boiling water and whip mixture until creamy. Mix together salt and flour in a separate bowl. Add flour mixture to shortening mixture. Stir until pastry stops sticking to sides of bowl. Refrigerate pastry before rolling out.
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan. In a large bowl, stir together cake mix and gelatin mix. Make a well in the center and pour in water, oil, and eggs. Stir in half of the container of strawberries. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. To make the Strawberry Frosting: In a large bowl combine margarine, confectioners' sugar and the remaining half of the frozen strawberries. Beat on high speed until creamy. Add milk a tablespoon at a time until desired spreading consistency is achieved. Spread on cooled cake.
Heat oil in a large heavy skillet or deep-fryer to 365 degrees F (180 degrees C). In a small bowl, mix together the flour, seasoning blend and cumin. Place the beaten egg in a shallow dish. Dip avocado slices in beaten egg, and then in the flour mixture. You may repeat the dipping process if you prefer a thicker batter. Fry the coated avocado slices in the hot oil for 3 to 5 minutes, until golden brown, turning once. Drain on paper towels, and serve hot.
Make the orange marinade by whisking together the orange juice, soy sauce, rosemary, and garlic. Pour over pork tenderloin and marinate for at least one hour, preferably overnight. Preheat oven to 400 degrees F (205 degrees C). Drain pork, reserving the marinade, and place on a baking sheet. Season with salt and pepper to taste. Roast for about 20 minutes until internal temperature has reached 145 degrees F (63 degrees C). Meanwhile, strain the reserved marinade and bring it to a simmer in a small saucepan. Serve this as a sauce for the meat.
In a medium bowl, beat together cream cheese, 1/4 cup sugar and egg yolk. In a small, shallow bowl, mix 3/4 cup sugar and cinnamon. Spread one side of each bread slice with the cream cheese mixture. Roll bread slices jelly roll fashion, and dip into melted butter. Place each piece of bread in the sugar mixture, and coat evenly. Arrange in a single layer on a medium baking sheet. Cover with foil, and place in the freezer at least 1 hour, until frozen. Preheat oven to 350 degrees F (175 degrees C). Uncover frozen bread rolls, and bake 25 minutes in the preheated oven, or until crusty and golden brown.
Heat oil in a large skillet over medium heat. Add onion and garlic and cook and stir for 2 minutes; add quinoa and cook and stir until lightly toasted, about 5 minutes. Pour broth into the pan and bring to a boil. Reduce heat and add curry and chile powders; cover and simmer until tender, about 25 minutes. Season to taste with salt and pepper.
Dissolve cornstarch in 1/4 cup water, and set aside. In a medium saucepan over medium heat, bring chicken broth to a boil. Add Brussels sprouts, and cook until tender. Strain, reserving chicken broth, and place Brussels sprouts in a warm serving dish. Return chicken broth to stove, stir in mustard and lemon juice, and return to boil. Add cornstarch mixture. Cook and stir until thickened. Pour over Brussels sprouts to serve.