HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grease a nonstick skillet with cooking spray and place over medium heat. Combine banana and egg in a bowl. Mix all-purpose flour, quinoa flour, whole milk, water, sugar, honey, coconut oil, kosher salt, and baking powder together in a separate bowl; add to banana mixture until batter is smooth. Add more water if batter is too thick. Drop batter by 1/3 to 1/2 cup onto the skillet and cook until bubbles form and the edges are dry, 1 to 2 minutes. Flip and cook until browned on the other side, about 1 minute. Repeat with remaining batter.
Place bacon in a skillet over medium heat. Mix together the mustard powder, curry powder and red pepper flakes. As soon as you turn the bacon over, sprinkle the spice mixture onto the cooked side of the bacon. Place the lettuce and tomato onto one slice of toasted bread, then top with the seasoned cooked bacon. Top with the other slice of toasted bread.
In a medium bowl, mix together onion soup mix, sugar, ketchup, and Worcestershire sauce. Do not use until the last few minutes of cooking, because this sweet sauce will burn if cooked for too long or over too high heat.
Rub salt, pepper and paprika into the meat. With a small knife, make slits in the roast. Press the garlic slivers into the roast. Place the potatoes, carrots, and onions in a large slow cooker. Place meat on top of the vegetables. Pour in water and beef broth, and add bouillon cubes and bay leaf. Place lid on slow cooker, and cook for 6 hours on High, or 8 hours on Low. During the last half hour of cooking, add the green peppers.
In a food processor, grinder, or blender, combine the cranberries, orange and sugar. Blend until evenly chopped. Stir in the liqueur and refrigerate for several hours to allow flavors to blend.
In a medium pot, saute onions in oil. Add the split peas, ham bone, and enough water to cover ingredients; season with salt and pepper. Cover, and cook until there are no peas left, just a green liquid, 2 hours. While it is cooking, check to see if water has evaporated. You may need to add more water as the soup continues to cook. Once the soup is a green liquid remove from heat, and let stand so it will thicken. Once thickened you may need to heat through to serve.
Preheat the oven to 350 degrees F (175 degrees C). Place pie crust in a 9-inch pie plate. Heat olive oil in a large skillet over medium heat. Saute garlic until slightly toasted, about 2 minutes. Add mushrooms, kale, and onion; saute until leaves are wilted and onion is translucent, about 5 minutes. Combine tofu, egg replacer, Dijon mustard, nutritional yeast, lemon juice, onion powder, garlic powder, turmeric, and salt in a food processor. Blend until smooth. Pour into a bowl and fold in kale mixture. Pour mixture into the pie crust and level the top with a spatula. Bake in the preheated oven until center is firm and top is golden, 30 to 40 minutes. Cool for 10 minutes before serving.
Heat oil in a large pan over medium heat and saute onions until soft and translucent. Add spinach, salt, and pepper and briefly saute while stirring constantly, 2 to 3 minutes.. Cover and cook until spinach is wilted, 5 to 7 minutes. Remove lid after 5 minutes and allow cooking liquid to evaporate. Remove from stove and cool completely. Chop spinach mixture and combine with ricotta and Parmesan cheese in a bowl. Season with salt, pepper, and nutmeg. Roll out puff pastry sheet and evenly cover with spinach-cheese mixture to within 1/2 inch of the edges. Tightly roll up sheet lengthwise and press edges tightly together. Wrap in plastic wrap and cool in refrigerator for at least 1 hour. Preheat oven to 400 degrees F (200 degrees C). Cover a baking sheet with parchment paper. Slice pastry log into 3/4-inch slices so you have 16 to 22 pinwheels. Lay puff pastry pinwheels in the shape of a Christmas tree. The lowest row should consist of 6 pinwheels the second row 5 pinwheels, etc. If you end up with 16 pinwheels, start with 5 pinwheels in the lowest row. Place the last wheel on the bottom to make the stem. Brush with egg. Bake in preheated oven until wheels are lightly browned and puffed up, 20 to 25 minutes. Decorate with cherry tomatoes for Christmas tree ornaments.
Preheat an oven to 350 degrees F (175 degrees C). Mix beef, onion soup mix, milk, salt, and pepper together in a bowl. Evenly divide meat mixture into the pie crusts and top with hash browns. Bake in the preheated oven until no longer pink in the center, about 40 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Allow pies to rest for 10 minutes before serving.
Place eggs in a large pot and cover with water. Bring to a simmer over high heat. Remove from heat, cover the pot and let sit for 17 minutes. Combine sugar and water in a saucepan and bring to a boil. Pour the warm sugar syrup over the pepper rings in a small bowl. Stir and set aside. Drain eggs and fill the pan with very cold water. Let eggs sit in cold water until they are cool enough to handle, about 15 minutes. Peel eggs and slice in half lengthwise. Remove yolks to a bowl and cover the egg white halves with a damp towel while you prepare the filling. Mash together egg yolks, cream cheese, mayonnaise, Sriracha sauce, and Dijon mustard with a spoon or spatula until just combined. Stir in rice vinegar until smooth. Season with salt and pepper to taste. Pipe filling into the egg shells. Top each egg with a ring of candied pepper and chopped chives. Chill for at least 20 minutes before serving.
Preheat oven to 350 degrees F (175 degrees C). Combine dates, avocado, 1/2 cup maple syrup, and 1/2 cup coconut oil in a blender; blend until smooth. Mix cocoa powder, oat flour, baking powder, and salt together in a bowl. Add date mixture to the flour mixture; mix until well combined. Spread into a baking dish. Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, about 20 minutes. Let cool, about 20 minutes. Mix cocoa powder, 2 tablespoons coconut oil, and 2 tablespoons maple syrup in a bowl to make icing. Pour over cooled brownies.
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain. Heat olive oil in a nonstick skillet over medium-low heat and cook onions until soft and translucent, 3 to 5 minutes. Add eggplants and garlic and cook until softened, 3 to 5 minutes. Add tomatoes and capers; cook until eggplant is soft, about 20 minutes. Season with salt and pepper and stir in fresh basil. Serve eggplant sauce over spaghetti.
In a large pot, combine broth, soy sauce, ginger, garlic, mushrooms, cabbage, carrots and chicken. Cover. Bring to a boil; simmer until mushrooms are soft, about 5 minutes. Stir in noodles, green onions and spinach; simmer until greens are wilted, about 2 minutes. Season.
Rub enough olive oil onto cod fillets to coat; season with salt and pepper. Heat about 1 tablespoon olive oil in a skillet over medium-high heat; saute onion, red bell pepper, and garlic until tender, about 2 minutes. Stir diced tomatoes into onion mixture. Arrange cod fillets on top of tomato mixture and pour coconut milk over fillets. Sprinkle green onion over cod fillets and top with Sriracha hot sauce. Cover skillet, turn heat to low, and cook until fish flakes easily with a fork and stew is thickened, about 1 hour.
Preheat oven to 375 degrees F (190 degrees C). Lightly spray a glass baking dish with non-stick cooking spray. Place shredded cheese, softened cream cheese, garlic cloves, and beer in a food processor. Process until combined and smooth. Add cornstarch and a dash of paprika; process a little more to combine. Spread mixture in prepared baking dish. Bake in preheated oven until bubbling, about 35 minutes. Serve with Snack Factory(R) Pretzel Crisps(R).
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil. Mix potatoes, olive oil, Parmesan cheese, and rosemary in a bowl. Season with salt and pepper. Spread potato mixture over prepared baking sheet. Bake in preheated oven until potatoes are golden brown and tender, stirring once, about 40 minutes.
Heat the vegetable oil in a skillet over medium heat, and brown the ribs on all sides. Transfer to a slow cooker. Place onion in the skillet, cook until tender, and transfer to the slow cooker. Place the chicken in the slow cooker, and mix in tomatoes, ketchup, steak sauce, cider vinegar, Worcestershire sauce, hot sauce, lemon, chicken bouillon, and pepper. Cover, and cook 6 hours on High. Remove ribs, discard bones, and shred. Return meat to slow cooker. Mix in corn and lima beans, cover, and continue cooking 2 hours on High.
Heat the olive oil in a large saucepan or Dutch oven. Lightly brown the onions in the oil. Add the tomatoes, chili pepper, lentils, cumin and basil to the pan along with the water. Bring to a boil, then reduce heat to medium-low and simmer for about 20 minutes, or until the lentils are tender. When the lentils have softened, use a stick blender to puree the soup. Season to taste with salt and pepper. For a special touch, put sour cream in a squirt bottle, and squeeze a spiral onto the top of each bowl of soup, and garnish with a sprig of fresh basil.
Preheat oven to 375 degrees F (190 degrees C). Mix chili, green beans, and cheese. Pour into unbaked crust. Bake at 375 F (190 degrees C) for 40 minutes or until bubbly and crust is brown.
Stir the stock, soup, thyme, veal, mushrooms and green onions in a 3 1/2-quart slow cooker. Cover and cook on LOW for 7 to 8 hours or until the veal is fork-tender. Stir the flour and water in a small bowl until the mixture is smooth. Stir the flour mixture in the cooker. Turn the heat to HIGH. Cover and cook for 5 minutes or until the mixture boils and thickens. Stir in the cheese. Serve over the noodles. Season with the black pepper.
Place butter in a large, heatproof bowl. In a medium saucepan, heat brown sugar, molasses and spices just to boiling point. Add baking soda and stir in. Pour this mixture over the butter and stir until it melts. Beat egg and mix in; add flour, a cup at a time, and blend thoroughly. Turn out onto a lightly floured board and knead 1-2 minutes. Wrap in waxed paper and chill until firm (about an hour). Preheat oven to 325 degrees F (170 degrees C). Roll out to approximately 1/8 inch thickness on a lightly floured board and cut into desired shapes. Place on greased baking sheets and bake for 8 - 10 minutes. Remove from sheets and cool on racks; may be decorated with piped icing or whatever else you like!
Blend kiwi, banana, orange juice, pineapple, coconut water, yogurt, and agave nectar in a blender until smooth.
Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper. Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet for about 3 minutes. Add onion and continue cooking until sausage is browned and crumbly, about 3 minutes more. Drain and discard grease. Add 3/4 of the Cheddar cheese, apples, and rice to the sausage in the skillet. Beat 1 egg in a bowl and add to the skillet. Mix well; add salt and black pepper. Unroll 1 sheet of puff pastry on the prepared baking sheet. Sprinkle 1/2 the remaining Cheddar cheese down the middle and top with 1/2 the meat mixture. Cut the sides of the pastry into strips and braid them together over the filling. Pinch ends to close. Repeat with remaining puff pastry, cheese, and meat mixture. Beat remaining egg in a bowl and brush onto both stuffed pastries. Bake in the preheated oven until golden brown, 30 to 40 minutes.
Preheat oven to 325 degrees F (165 degrees C). Grease a 10-inch tube pan. Whisk the flour and baking powder in a bowl until thoroughly combined. In a large bowl, beat the butter and vegetable shortening together with an electric mixer until light and fluffy, about 3 minutes. Mix in 3 cups of sugar, 1 cup at a time, beating until smooth after each addition, then beat in the eggs, 1 at a time, beating each in well before adding the next. Beat in the applesauce until the liquid ingredients are smooth. Mix in the flour mixture, alternating with the milk, and stir in vanilla extract and lemon juice. In a bowl, stir the cocoa powder, 1/4 cup of sugar, and water until the sugar has dissolved and the syrup is smooth. Pour about 3/4 cup of the pound cake batter into the chocolate mixture, and stir to combine. Pour the remaining vanilla cake batter into the prepared tube pan, then pour the chocolate batter over the vanilla batter. With a spoon handle or butter knife, swirl the two batters together a few times (don't overmix) to create a marbled effect. Bake the cake in the preheated oven until a toothpick inserted into the cake comes out clean, and the sides of the cake pull slightly away from the pan, 70 to 80 minutes. Cool in the pan on a wire rack for 10 minutes, then invert the cake and remove from the pan onto the wire rack to finish cooling completely.
Heat olive oil in a saucepan over medium-high heat. Saute celery, onion, carrots, and red pepper until soft, about 10 minutes. Add ham; cook and stir for 2 minutes. Add chicken broth and saffron. Bring to a boil; reduce to a simmer. Add peas. Meanwhile, bring water to a boil in a separate pot. Add rice mixes and stir well. Bring back to a boil; reduce heat, cover, and simmer for 3 minutes. Remove from heat and let stand, covered, for 8 minutes. Add diced tomatoes and green chiles; stir. Add rice mixture to the soup. Remove soup from heat and let cool for 5 minutes. Add shrimp and let stand until warmed through.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the flour, baking soda, and salt. In a large bowl, cream the butter and sugar until smooth. Beat in the egg and vanilla. Stir in the dry ingredients until well blended, then stir in the white chips, almonds, and apricots. Drop dough by rounded teaspoonfuls onto an unprepared cookie sheet. Bake for 10 to 12 minutes in the preheated oven. Cookies should be golden brown. Remove from the baking sheet to cool on wire racks.
Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Heat olive oil in a large skillet over medium heat. Add kale to the skillet; season with garlic powder, garlic salt, and chipotle pepper powder. Cook and stir kale until wilted, 1 to 2 minutes. Pour vegetable broth over kale; add cannellini beans and stir. Cook mixture, stirring often, until beans are softened, 7 to 8 minutes. Stir cooked rotini with kale and beans mixture; cook and stir until pasta is reheated, 1 to 2 minutes. Top with shredded Mexican cheese.
Preheat oven to 350 degrees F (175 degrees C). Coat a roasting pan with the olive oil. Place the squash and onion in the pan, and season with salt and pepper. Roast 30 minutes, or until squash is tender. Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain. In a large skillet over medium heat, cook the turkey sausage until evenly brown. Transfer the cooked squash and onion and the cooked pasta to the skillet. Gradually pour in the cream. Season with sage. Continue cooking until heated through. Mix in garlic. Transfer to a large bowl, and toss with balsamic vinegar to serve.
Make a dressing by whisking together the lemon juice, 2 tablespoons olive oil, tahini paste, mint, asafoetida powder, and parsley; season with salt and pepper. Set aside. Combine the water with 1 teaspoon salt and 2 tablespoons olive oil in a saucepan; bring to a boil over medium heat. Remove from heat and stir the couscous into the water; cover for 10 minutes. Place the couscous in a large bowl. Mix the diced tomato, red bell pepper, green bell pepper, green beans, chickpeas, cucumber, olives, and peanuts into the couscous. While stirring, slowly pour the dressing into the mixture. Serve immediately.
Bring a large pot of lightly salted water to a boil. Add the bean sprouts, and cook uncovered until tender yet still crisp, about 15 seconds. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the bean sprouts are cold, drain well, and set aside. Whisk soy sauce, sesame oil, chile powder, garlic, and sesame seeds together in a large bowl. Stir in bean sprouts and toss until well coated with the sauce. Sprinkle with green onions and season with rice wine vinegar. Refrigerate before serving.
Melt the lard in a deep, heavy pot over medium-high heat; when the lard is hot, add the beans. Stir constantly while cooking until the beans reach a paste-like consistency. Season with salt. Reduce heat to low and stir in the water. Simmer and stir until the beans cook down to your desired consistency.
Combine lentils and water in a saucepan over medium heat; bring to a boil and cook about 20 minutes. Stir potato, red bell pepper, onion, garlic, salt, and pepper into the lentils; continue cooking until the potato and lentils are tender and cooked through, about 15 minutes more. Garnish with cilantro and green onion to serve.
Gently poach salmon in lightly salted water. Drain and reserve. At the same time, cook beans in lightly salted boiling water until just tender. Drain and reserve with salmon, keeping both warm. Lightly toast almonds in a dry non-stick pan and reserve. Peel skin from salmon, carefully flake flesh into large pieces and place in a bowl with arugula and cooked green beans. Grind peppercorns coarsely. Mix dressing ingredients together and pour over salad. Toss lightly. Transfer to serving bowls or plates. Top with toasted almonds and white pepper.
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9 inch Bundt pan. Sift together the flour, baking powder, baking soda and salt. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the sour cream; beat well. Spread half of the batter into the prepared pan. Mix together the cinnamon and 1 cup of sugar. Sprinkle most of it over the batter in the pan. Spread the rest of the batter into the pan and sprinkle any remaining sugar mixture over the top. Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool for 10 minutes before inverting onto a wire rack to cool completely.
Preheat oven to 400 degrees F (200 degrees C). Cream together the sugar, shortening and eggs. Add vanilla and mix well. In a separate bowl, mix together the flour, baking soda, and cream of tartar. Add to brown sugar mixture and stir until it is a soft dough. Roll out, cut with cookie cutters and bake for 8 to 10 minutes.
Beat the cream cheese with an electric mixer until smooth. Blend in the eggs. Stir in the flour, sugar, and 1 teaspoon of melted butter to make a batter. Heat remaining 1 teaspoon of butter on a griddle or in a heavy frying pan over medium heat. Drop the batter onto the griddle in silver dollar-sized dollops; cook until lightly golden brown, about 3 minutes. Turn the pancakes over and cook an additional 2 minutes. To serve, sprinkle with confectioners' sugar and drizzle with lemon juice. Serve with lemon wedges.
Melt the butter in a skillet over medium heat; add the sage leaves and cook for 2 minutes. Pour in the heavy cream and chicken broth and cook until hot; about 2 minutes more. Season with salt and pepper to serve.
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water until cooked through but firm to the bite, 8 minutes; drain. Rinse macaroni with cold water until completely chilled; drain. Mix macaroni, mayonnaise, crabmeat, celery, chili sauce, lemon juice, dill, salt, and pepper in a bowl. Spoon into lettuce leaves to serve.
Remove 1 tablespoon yogurt from yogurt container. Stir in 1 tablespoon of the chopped walnuts. Top with remaining chopped walnuts and blueberries. Drizzle with maple syrup.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. Beat shortening, maple syrup, brown sugar, vanilla extract, and cinnamon together with an electric mixer in a large bowl until combined. Stir oats, whole-wheat flour, all-purpose flour, sunflower seeds, golden raisins, dried pineapple, pineapple juice, baking soda, baking powder, and salt into the shortening mixture to make a sticky dough. Pinch off about 1 1/2 tablespoon of dough per cookie and roll into balls about 1 1/4 inch across; arrange on the prepared baking sheet. Bake in the preheated oven until cookies are lightly browned, 12 to 15 minutes.
Heat oven to 350 degrees F. Brown meat in large skillet; drain. Stir in corn and VELVEETA. Spoon 1/3 of the meat mixture into 8-inch square baking dish; cover with 6 tortilla halves and 1/4 cup tomatoes. Repeat layers. Top with remaining meat mixture and tomatoes; cover. Bake 25 min. or until heated through.
Melt 1 tablespoon butter in a large skillet. Add shallots and cook over medium heat for 5 minutes or until very soft, stirring frequently. Add Amazin Diced Prunes and cook for 5 minutes more. Make a horizontal slit in each chicken breast to form a large pocket. Place equal amounts of onion mixture and a piece of cheese inside each breast and secure with toothpicks; season with salt and pepper. Brown chicken in remaining butter on both sides. Tent with foil and cook for 10 minutes over low heat, turning once or twice. Stir together preserves and vinegar and pour over chicken. Cook for 10 to 15 minutes more or until chicken is cooked through and sauce is slightly thickened. Remove toothpicks and top with snipped fresh basil.
Slice shrimp down the back as deep as you can without cutting through, to make a nice opening for stuffing. Set aside. In a medium bowl, mix together the crabmeat, chili sauce, horseradish, hot pepper sauce and capers. Mix in enough of the cream cheese to form a sticky paste. Stuff the openings of each shrimp with about 1 tablespoon of the crab salad. Sprinkle paprika over the top. Chill for about 30 minutes before serving.
Stir ketchup, water, corn syrup, molasses, Worcestershire sauce, hot sauce, steak sauce, garlic powder, onion powder, salt, black pepper, and nutmeg together in a saucepan over medium heat until smooth; bring to a boil and immediately remove from heat to cool completely.
Preheat oven to 350 degrees F (175 degrees C). Combine the chicken, ham, and egg in a large bowl until well blended. Gradually add bread crumbs until the mixture loses its stickiness and can be easily formed into balls. Form the chicken mixture around the cheese cubes, forming 2 inch balls. Place on a plate. Heat 1 1/2 inches of oil in a deep skillet to 350 degrees F (175 degrees C). Fry the balls until the outsides are golden brown, about 4 minutes. Drain on paper towels, and place in baking dish. Bake in preheated oven until cooked through and cheese is soft, about 20 minutes. Cool briefly before serving.
Stir milk and vinegar together in a bowl; set aside to 'sour' for about 5 minutes. Whisk flour, sugar, baking powder, baking soda, and salt together in a bowl. Whisk egg and butter into sour milk. Pour flour mixture into milk mixture and whisk until batter is smooth. Add cinnamon and vanilla extract to batter; mix well. Heat a large skillet over medium heat and coat with cooking spray. Drop batter, 1/4 cup per pancake, 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.
Preheat the oven to 350 degrees F (175 degrees C). Mix devil's food cake mix and margarine together in a bowl until crumbly. Lightly press mixture into a 9x13-inch baking pan. Pour sweetened condensed milk over crust. Sprinkle with butterscotch chips, chocolate chips, coconut, and walnuts. Bake in the preheated oven until coconut is browned, 20 to 25 minutes. Let cool and cut into squares.