HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400 degrees F (200 degrees C). Lightly spray a baking pan with cooking spray. Prepare Idahoan SignatureTM Russets Mashed Potatoes according to package directions. Keep warm. Mix bread crumbs, Parmesan cheese, garlic powder, salt, pepper, and parsley together in a bowl. Sprinkle each piece of cod with the bread crumb mixture. Lightly brush cod with the 1/4 cup honey mustard. Bake in preheated oven until fish starts to flake and becomes a golden brown, about 15 minutes. Mix yogurt, mayo, honey mustard, garlic powder, chives, salt, and pepper together in a bowl. Spoon over the fish when plating. Serve with a side of Idahoan SignatureTM Russets Mashed Potatoes.
In a large saucepan, combine 4 cups of dried apples and water. Bring to a boil, and let simmer over medium-low heat for 30 minutes, or until apples are very soft. Mash the apples slightly, and stir in the sugar. Set aside to cool. Preheat the oven to 400 degrees F (200 degrees C). In a large bowl, cream together the shortening and 1 1/4 cups sugar until light and fluffy. Stir in the buttermilk, baking soda, baking powder, salt and ginger. Mix in the flour about 1 cup at a time to form a stiff dough. Divide dough into 5 equal portions. Pat each portion of the dough into a 9 inch circle on greased cookie sheets. Bake for 6 to 8 minutes in the preheated oven, or until edges are golden. Carefully remove layers to a cooling rack. Stack the layers onto a serving plate, spreading about 3/4 cup of the apple filling between each layer. Spread the rest of the filling over the top layer, and arrange dried apple slices on top for garnish. Let stand overnight before serving.
Combine the tequila, lime juice, and salt in a tall glass. Add ice, top off with diet grapefruit soda, and stir.
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 10 minutes. Drain and set aside. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. In a large bowl, whisk together the mayonnaise, mustard, turmeric and onion. Add the still-warm potatoes and stir until evenly coated. Gently mix in the hard-cooked eggs. Serve immediately, or refrigerate and serve cold.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. In a large bowl, stir together the honey, butter and salt. Add the sweet potatoes, and stir to coat. Transfer to the prepared baking dish. Pour any liquid from the bowl over the potatoes. Cover, and bake for 30 minutes in the preheated oven, basting frequently.
Place cubed pork and flour together in a resealable plastic bag. Seal and shake. Meanwhile, heat oil in a large skillet or wok. When hot, add coated pork and brown quickly; remove with a slotted spoon and set aside. Pour off remaining oil. In same skillet combine the chicken broth, water, soy sauce and sherry. Stir together and add the green onion, garlic, sugar, ginger, salt, pepper and reserved pork cubes. Bring all to a boil. Then lower heat, cover and let simmer 15 minutes or until pork is tender. Check occasionally to make sure sauce is not thickening too much. If needed, add more water.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch baking pan with cooking spray. Combine lemon juice, egg whites, lemon extract, and salt in the bowl of a stand mixer fitted with the whisk attachment; beat until thick and fluffy. Beat in applesauce, coconut oil, and honey. Mix coconut flour, almond flour, baking powder, and baking soda together in a separate bowl. Turn on mixer; add coconut flour mixture gradually until batter is just combined. Scrape batter into the prepared baking pan; press gently with your palm to spread it evenly in the pan. Sprinkle lemon zest evenly on top. Bake in the preheated oven until top is golden brown, about 50 minutes. Cool in the pan for at least 30 minutes. Invert onto a rack to continue cooling, about 30 minutes. Slice into 12 bars.
Cook rice according to package directions. Remove from heat and set aside to cool. In a medium bowl, whisk together the mayonnaise, vinegar, sugar, salt and pepper. Stir in rice, turkey, onion and grapes until evenly coated with dressing. Cover and refrigerate for 1 to 2 hours. Before serving, sprinkle slivered almonds over the top of the salad.
Mix tomatoes, scallions, garlic, and jalapeno pepper together in a bowl. Drizzle lime juice over mixture and add cilantro, onion salt, and salt; mix well.
In a large bowl, combine fruits, honey, sherry, lemon juice, salt and walnuts. Cover and marinate overnight. Cream together with butter, brown sugar and white sugar until smooth. Add egg and mix well. Combine the flour, salt and cloves; gradually blend into the butter mixture. Blend in the fruit and nut mixture Lightly flour work surface and divide dough into 2 equal portions. Roll into logs and wrap in plastic wrap or waxed paper. Place dough in freezer for at least an hour. Preheat oven to 350 degrees F (175 degrees C). Cut logs into thin rounds and place on cookie sheet spaced at least 1 inch apart. Bake 10 to 13 minutes in the preheated oven, or until golden brown.
Place the pineapple, mango, cilantro, lime juice, and red onion in a food processor. Pulse until ingredients are combined and chopped to desired texture, about 4 or 5 times.
Preheat oven to 350 degrees F (175 degrees C). Cook the macaroni according to directions on the box. Remove from heat, drain, and add soup, 1/4 cup of the margarine, sour cream, shredded cheese, and the cheese packet from the box. Do not use milk as directed on the box. Pour in a small casserole dish and top with crumbled crackers. Melt the remaining margarine and pour over the crackers. Bake in a preheated oven for 25 minutes.
Combine the Diamond Crystal(R) Coarse Sea Salt and cinnamon in a small bowl; stir until well mixed. Heat a small skillet over medium heat. Melt butter and saute pecans until golden brown, about 1 minute, stirring constantly to prevent burning. Remove from heat. Beat together cream cheese, Cheddar cheese, pumpkin puree, garlic powder, Worcestershire sauce, and cayenne with an electric mixer on medium speed until completely combined. Place cheese mixture into a pastry bag fitted with a small open star tip (such as Ateco #21). Pipe mixture evenly into fillo shells. Top each tart with some of the pecans and a small amount of the cinnamon sea salt, to taste. Serve immediately, or refrigerate up to 2 hours until ready to serve.
In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes. Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving. Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.
Place zucchini in a large skillet with about 1/2 cup water. Season with salt and pepper, cover, and steam until tender, about 10 minutes. Drain. Cook and stir turkey in a skillet over medium heat until browned, about 8 minutes. Add spinach and fire-roasted tomatoes. Simmer until spinach is wilted, about 4 minutes. Stir in cottage cheese until heated through, about 3 minutes. Cut each zucchini in half lengthwise. Spoon turkey mixture on top and garnish with mozzarella cheese. Add a few red pepper flakes for extra kick.
Preheat an oven to 350 degrees F (175 degrees C). Spread the almonds onto a baking sheet; toast until the nuts are golden brown and fragrant, about 5 minutes. Remove nuts from baking sheet, and reserve. Melt butter in a small saucepan placed over medium heat. Stir in brown sugar; cook, stirring, until sugar has dissolved and mixture is bubbly. Remove from heat. Stir in vanilla and oatmeal. Press mixture into an 8 x 8 inch baking pan. Bake in preheated oven until lightly browned and set, about 20 minutes. Remove from oven, and allow to cool slightly. Sprinkle chocolate chips over surface; let chocolate sit until melted, 2 to 3 minutes. Spread chocolate evenly over oatmeal squares. Sprinkle warm chocolate with toasted almonds. Cut into squares when cool.
Place chicken in a pot and cover with water; bring to a boil and cook until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain. Place potato and carrot in another pot; cover with water. Bring to a boil; reduce heat and simmer until softened, about 15 minutes. Drain. Place corn in a saucepan with 1/2 cup water. Bring to a boil; reduce heat; stir and cook until tender, 3 to 4 minutes. Drain. Transfer corn to a food processor. Add chicken stock and puree until smooth, about 10 seconds. Add chicken, carrot, and potato. Puree until mixture is smooth and reaches desired texture.
Mix flour, white sugar, milk, peanut butter, 2 tablespoons cocoa powder, vegetable oil, vanilla extract, baking powder, and salt together in a bowl until batter is smooth; spread into an 8x8-inch microwave-safe dish. Mix water, brown sugar, and 1/4 cup cocoa powder together in a bowl until dissolved; pour over batter. Cook at 50% in microwave for 9 minutes. Rotate dish 1/2 turn and microwave on high until set, about 6 more minutes.
Preheat oven to 375 degrees F and line 12 muffin cups with paper liners. Stir together pancake mix, Almond Breeze almondmilk, sugar, oil, extract, and cinnamon in a medium bowl. Lightly stir in apple, cranberries, and cream cheese. Spoon into prepared cups and sprinkle with almonds. Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean. Let cool, then store in a covered container with a loose fitting lid.
Preheat a waffle iron according to manufacturer's instructions. Spray the inside of the waffle iron with cooking spray. Stir flour, milk powder, corn meal, sugar, baking powder, and salt together in a bowl. Whisk milk, eggs, butter, and vanilla extract together in a separate bowl; pour into flour mixture and stir just until batter is combined. Pour batter, working in batches, into the preheated waffle iron and cook until golden brown, about 5 minutes.
Whisk the tahini, soy sauce, mayonnaise, garlic, ginger, and paprika together in a bowl. Gradually stir the water into the mixture until you reach a desired consistency. Refrigerate until ready to use.
Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with aluminum foil and spray with nonstick cooking spray. Melt together the brown sugar, peanut butter, honey, butter flavored spread, and vanilla extract in a small saucepan over low heat. Stir until well combined; remove from heat. Combine the oats, cinnamon, and salt in a large bowl. Pour the brown sugar mixture into bowl; stir well to combine. Stir in the chocolate chips, dried cranberries, and almonds. Spoon into the prepared pan; pat down and spread evenly. Bake in preheated oven until browned, 15 to 20 minutes.
Cook and stir bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate, reserving bacon grease in skillet. Place chicken thighs in the bacon grease and cook until browned, 2 to 3 minutes per side. Add shallots, thyme, rosemary, and garlic; cook and stir until fragrant, about 1 minute. Sprinkle bacon over chicken mixture and pour in wine; simmer until wine is slightly reduced, 1 to 2 minutes. Add mushrooms and enough chicken stock to almost cover chicken. Cover skillet and simmer for 35 minutes; taste broth and adjust seasoning. Simmer until chicken is no longer pink near the bone, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Melt butter in a saucepan over medium heat; stir in flour and cook until a thick paste forms, about 1 minute. Whisk paste into chicken mixture until sauce is thickened, 1 to 2 minutes.
Toss together the spinach leaves, grapes, blue cheese, and pumpkin seeds. Serve with blue cheese salad dressing if desired.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble. Preheat oven broiler and set rack about 6 inches from heat source. Mix eggs, mayonnaise, mustard, salt, and pepper in a bowl; fold in crumbled bacon. Toast sourdough bread under broiler until lightly browned, about 2 minutes. Spread pesto evenly on each slice of bread; top with 1/4 egg salad mixture and spread to cover completely. Top each sandwich with 1 slice Jarlsberg cheese. Return sandwiches to broiler and cook until cheese is melted, 2 to 3 minutes. Served sandwiches warm and open-faced.
Preheat oven to 375 degrees F (190 degrees C). Spray a 9x11-inch casserole dish with cooking spray. Place sweet potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and measure 3 cups sweet potatoes; transfer back into the pot. Reserve remaining sweet potatoes for another use. Mix white sugar, milk, eggs, cubed butter, and vanilla extract into sweet potatoes using an electric mixer until completely smooth. Pour mixture into the prepared dish. Combine pecans, coconut, brown sugar, flour, and melted butter in a bowl until evenly mixed and crumbly; sprinkle evenly over sweet potato mixture. Bake in the preheated oven until topping is browned, 20 to 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Spray an 8-inch square pan with cooking spray. Heat a large skillet over medium heat. Add ground turkey, onion, and garlic; cook and stir until turkey is browned, 5 to 10 minutes. Stir in diced tomatoes and tomato paste. Add sweet potatoes; cook and stir until slightly softened, about 5 minutes. Combine eggplant, 1/2 teaspoon tarragon flakes, salt, pepper, chili powder, cumin, oregano, and cardamom in a bowl; toss until eggplant is coated. Layer coated eggplant on the bottom of the prepared pan; top with turkey mixture. Bake casserole in the preheated oven until sweet potatoes are lightly browned, about 15 minutes. Heat a saucepan over high heat. Add olive oil, almond flour, and coconut flour; cook and stir until mixture thickens, about 1 minute. Reduce heat to medium-high. Whisk in almond milk slowly until combined. Cook, continuing to whisk, until sauce is reduced by half, about 10 minutes. Remove casserole from the oven; cover with sauce. Bake in the preheated oven until the top of the casserole has browned, 40 to 45 minutes. Top with remaining 1/2 teaspoon tarragon. Slice into 6 pieces with a sharp knife.
Combine the milk, hot pepper sauce and salt in a medium bowl. Measure one cup of flour into a second medium bowl. In a third medium bowl, combine the remaining flour, paprika, garlic powder, salt and ground black pepper. First coat the steak in the unseasoned flour, then dip in the milk mixture, and finally coat meat in the seasoned flour. Repeat as necessary if there's more than one piece of meat. Heat the oil in a medium skillet over medium high heat. Fry the coated meat in the oil for 3 minutes per side, or until golden brown. Drain meat on paper towels. (Note: Make sure the oil is fully heated before deep frying.)
Place mushrooms into a large resealable plastic bag; add soy sauce, balsamic vinegar, and garlic. Seal bag and shake to combine ingredients; marinate mushrooms at room temperature for 2 to 3 hours, turning bag occasionally. Preheat grill for medium-high heat and lightly oil the grate. Place red bell pepper onto the grate and grill until the skin is blistered and charred, turning often, about 10 minutes. Transfer pepper to a bowl and cover with plastic wrap; let pepper cool. When pepper is cool enough to handle, remove and discard skin, stem and seed the pepper, and chop. Mix pepper into mayonnaise in a bowl and stir in cayenne pepper. Chill red pepper mayonnaise until serving time. Grill marinated mushroom caps until browned and juicy, about 6 minutes per side. Serve mushrooms on buns, topped with red pepper mayonnaise.
Preheat an oven to 325 degrees F (165 degrees C). Stir together the onion, roasted red peppers, whiskey, and garlic and place this mixture inside the cavity of the bird. Mince chipotle peppers in a food processor until about the consistency of spaghetti sauce. Rub half of the chipotles on the outside of the turkey, and place the rest inside the bird cavity. Place turkey in a roasting bag; close the bag according to the bag directions, and place onto a roasting pan. Bake the turkey in the preheated oven until no longer pink at the bone and the juices run clear, about 3 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the turkey from the oven, and allow to rest in a warm area 10 to 15 minutes before slicing.
Preheat the oven to 300 degrees F (150 degrees C). Line cookie sheets with parchment paper. In a medium bowl, stir together the almond paste, egg whites and lemon extract until smooth. Sift together the white sugar and confectioners' sugar, then combine sugars with the flour and salt. Stir the dry ingredients into the egg mixture along with the food coloring of your choice. Drop by teaspoonfuls, two inches apart, onto the prepared cookie sheets. Sprinkle some nuts on top of each cookie. Bake for 25 to 30 minutes in the preheated oven, until cookies are golden around the edges. Cool for a few minutes on baking sheets before removing to wire racks to cool completely. Store or freeze in an airtight container.
Place the hot dogs onto a microwave safe plate and cook in the microwave 1 to 2 minutes until hot. Place the chili into a microwave safe bowl and microwave 1 to 2 minutes until hot. Slice the hot dogs in half lengthwise, and place onto the bread slice cut-side down; sprinkle with half of the cheese, the chili, the remaining cheese, onion, and mustard.
Place the potatoes into a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes. Meanwhile, place the halibut and salmon into a skillet or large saucepan, and pour in the milk. Bring to a simmer, cover, and cook until fish flakes easily with a fork, about 5 minutes depending on the thickness of your fillets. Drain off milk, and set fish aside. When potatoes are done, drain, and place in a large bowl. Mash potatoes with one of the eggs and the butter until fairly smooth. Season with nutmeg, Worcestershire sauce, salt and pepper. Mix in the fish, taking care not to break into too small of pieces. Beat the remaining egg, and place on a plate. Place bread crumbs on a separate plate. Lightly flour your hands, and form the fish mixture into patties. Dip each patty into the egg, then coat with breadcrumbs. Place the fish cakes on a plate, and refrigerate for 30 minutes. Heat 1/4 inch of oil in a large heavy skillet over medium to medium-high heat. Fry the fish cakes for about 3 minutes per side, or until golden brown. Drain on paper towels, and serve fresh and hot.
Heat the sunflower oil in a large saucepan over medium heat. Stir in the onions, and cook until the onions have softened and turned translucent, about 5 minutes. Sprinkle in the curry powder, cumin, turmeric, salt, sugar, ginger, chili powder, cinnamon, and black pepper. Cook and stir until fragrant, about 1 minute. Stir in the curry paste and pressed garlic. Cook for about 1 minute. Pour in the tomato sauce and yogurt, and bring to a simmer. Stir in the diced banana, and simmer gently for 3 minutes. Mix in chopped tomatoes, and continuing to simmer 1 minute more. Stir in the coconut flakes just before serving.
Stir canning salt into 1 gallon water in a large container until dissolved; add watermelon rind. Cover the container with plastic wrap or a lid and let sit 12 hours. Drain and rinse completely. Combine drained watermelon rind and 1 gallon water in a stock pot. Bring the water to a boil, reduce heat to medium-low, and simmer until the rind is tender, 45 minutes to 1 hour; drain and set aside. Put cinnamon sticks, allspice, and cloves in cheesecloth or spice bag. Combine vinegar, sugar, spice bag, maraschino cherries, and lemon slices in the stock pot; stir until sugar is dissolved. Add watermelon rind to the pot; bring to a boil, reduce heat to medium-low, and simmer until the rind is transparent, about 5-10 minutes. Remove the spice bag and set aside. Sterilize the jars and lids in boiling water for at least 5 minutes. Put one whole clove into each jar. Break cinnamon sticks into pieces and put 1 piece into each jar. Pack the watermelon rind with the vinegar mixture into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Preheat oven to 400 degrees F (200 degrees C). Combine carrots, cauliflower, olive oil, thyme, garlic, salt, and pepper in a roasting pan; cover with aluminum foil. Bake in the preheated oven for 20 minutes. Remove foil, stir vegetables, and continue cooking until vegetables are tender, about 15 minutes more. Toss vegetables with Parmesan cheese.
Place potatoes and celery root in a large pot. Pour in enough water to cover. Bring to a boil; reduce heat and simmer until tender, about 20 minutes. Drain and return to the pot. Cook over medium-high heat until dry, 2 to 3 minutes. Remove from heat. Pulse potatoes, celery root, and garlic in a food processor in batches, adding almond milk and olive oil as you pulse to reach desired consistency. Transfer to a large bowl. Stir in chives, salt, and black pepper.
Mix the salt with the flour, then layer ingredients in a 1 quart "wide mouth" canning jar. Press each layer firmly in place before adding the next. NOTE: Be sure to wipe out the inside of the jar with a dry paper towel after adding the cocoa powder. Instructions to attach to jar: Jo's Brownie Mix in a Jar 1. Empty jar of brownie mix into a large mixing bowl. Use your hands to thoroughly blend mix. 2. Add 2/3 cup vegetable oil, 1 teaspoon vanilla extract, 3 slightly beaten eggs. 3. Mix until completely blended. 4. Spread batter into a sprayed 9x9 inch baking pan. 5. Bake at 350 degrees F (175 degrees C) for 30 minutes. Cool completely in pan. Cut into 2 inch squares. Makes 1 1/2 dozen Brownies
Place the cauliflower in a large, microwave-safe dish; cook in microwave on High for 3 minutes. Transfer the cauliflower to a bowl and set aside. Put the potatoes in the dish and cook in the microwave on High for 4 minutes. Pour into the bowl with the cauliflower. Heat the olive oil and cumin seeds in a large skillet over medium-high heat until the cumin swells and turns golden brown; stir the onions into the oil and cook about 3 minutes. Add the tomatoes and cook and stir another 3 minutes. Fold the cauliflower and potatoes into the mixture. Season with the curry powder and salt. Continue cooking until completely hot, 3 to 5 minutes. Serve hot.