HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all of the ingredients in a blender and before you blend, slice the vanilla bean lengthwise and then run a knife down the inside of the bean to extract the seeds. Add these to the other ingredients in the blender and blend until smooth. Transfer ingredients into ice cream maker and voila. It's that easy. Literally I think going to the grocery store is the hardest part of the recipe. You may want to keep the ice cream in the freezer until just before you serve. This stuff melts fast! If you don't have an ice cream maker, you can slice the bananas into thin pieces and freeze on parchment lined baking sheets, preferably overnight. Add these and the rest of the ingredients into a blender. Blend until smooth and serve immediately. This will have a bit more of a soft serve texture, but is still really delicious!
Pulse garlic chives in a food processor until very finely chopped. Add basil; pulse until finely chopped. Pour in olive oil; process until blended. Blend in garlic powder, oregano, basil, salt, and pepper. Blend in cream cheese. Chill until flavors combine, about 15 minutes.
Preheat oven to 350 degrees F (175 degrees C). In a small bowl mix together mix together the basil, ginger and salt and sprinkle mixture on inside and outside of duck. Stuff duck with orange quarters and lay in roaster. Add water. In a small saucepan combine the honey, butter, lemon juice and orange juice concentrate. Simmer together over low heat until syrupy; pour a little of the mixture over the duck, saving the rest for basting. Cover roaster. Bake/roast ducks in preheated oven for 30 minutes. Turn duck breast down, reduce heat to 300 degrees F (150 degrees C) and roast covered for another 2 to 2 1/2 hours, or until very tender. If desired, turn duck breast up during last few minutes of cooking, to brown.
Combine egg yolks, cream, lemon juice, and lemon zest in a bowl; whisk thoroughly. Melt butter in a saucepan over medium-high heat. Add rice; cook, stirring constantly, until opaque, 3 to 4 minutes. Add chicken broth; stir quickly. Bring to a boil. Reduce heat to low. Cover and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes. Fold lemon-cream mixture into the rice; mix well. Stir in Parmesan cheese and parsley.
Preheat oven to 400 degrees F (200 degrees C). Grease a large, 12x18-inch rimmed baking sheet with 1 tablespoon butter. Combine 14 tablespoons butter and sugar in a large bowl; beat with an electric mixer until smooth and creamy. Mix flour, baking powder, lemon zest, and salt in a bowl. Alternate adding flour mixture and eggs to the creamed butter mixture. Spread batter onto the prepared baking sheet; dough is very sticky, so use a spatula to spread it onto the tray. Distribute sliced apples evenly on top and drizzle with lemon juice. Sprinkle with raisins. Bake in the preheated oven until set and lightly browned, about 30 minutes.
Place wings in a large glass bowl. Sprinkle 1 1/2 tablespoons garlic powder, 1 tablespoon onion powder, 1 tablespoon paprika, 1 tablespoon chili powder, 1 tablespoon cumin, sazon seasoning, and 1 teaspoon cayenne pepper over chicken wings and rub spices into wings to coat completely. Cover the bowl with plastic wrap and refrigerate, 1 hour to overnight. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray. Melt butter in a saucepan over medium heat; whisk hot sauce and syrup into butter. Add brown sugar, 1 1/2 tablespoons garlic powder, 1 tablespoon cumin, 1 tablespoon onion powder, 1 tablespoon paprika, 1 tablespoon chili powder, and 3/4 teaspoon cayenne pepper; whisk until well-combined and the sauce is hot, 2 to 3 minutes. Remove from heat. Pour flour into a shallow bowl. Gently press the chicken wings into the flour to coat and shake off any excess. Working in batches, cook wings in hot oil until the skin is golden and crispy, the meat is no longer pink at the bone and the juices run clear, 5 to 10 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Transfer wings to a plate lined with a paper towel to drain excess oil. Dip each chicken wing in the hot sauce mixture and place on the prepared baking sheet. Bake in the preheated oven until sauce starts to caramelize, about 20 minutes.
Combine frozen vegetables, potatoes, onion, celery, tomatoes, tomato sauce, water, and onion soup mix, mix well. Cover and cook over medium low heat, stirring occasionally, for 2-3 hours. Serve hot with cold evaporated milk, if desired.
Preheat oven to 350 degrees F (175 degrees C). In a Dutch oven over medium-high heat, saute the ground beef and the onion together for about 5 minutes, or until the meat is browned and crumbly. Stir in the tomato paste, stewed tomatoes with juice, salt and ground black pepper. Add the uncooked egg noodles to this mixture and pour in water to cover. Bring to a boil, reduce heat to low and let simmer until the noodles are slightly softened, about 5 minutes. Drain excess water, stir in the corn and transfer mixture to a 9x13-inch baking dish. Top with cheese. Bake at 350 degrees F (175 degrees C) for 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Place tapioca flour in a large bowl. Add sugar, butter, eggs, cinnamon, and salt. Mix well until a soft dough forms. Pinch off a small piece of dough and roll out into a rope the length of a pencil on your work surface; coil tightly into a spiral. Repeat with remaining dough. Arrange spirals on baking sheets. Bake in the preheated oven until cooked on the bottom but still pale on top, about 15 minutes.
Combine balsamic vinegar, honey, mustard, garlic, oregano, salt, and black pepper in a food processor. Turn the food processor on; pour olive oil in a steady stream into balsamic vinegar mixture until salad dressing is thick and creamy.
Combine the water, sugar, cocoa powder, and salt together in a saucepan over low heat; whisk constantly until the mixture thickens and begins to simmer. Remove from heat and stir the vanilla into the sauce. Serve warm or cover and refrigerate until serving.
Sprinkle yeast and brown sugar over warm water in the bowl of a stand mixer fitted with a dough hook. Let stand 5 to 10 minutes until the yeast softens and begins to form a creamy foam. Turn mixer to the lowest setting and slowly add 2 cups flour 1/2 cup at a time. Add garlic salt and 1/4 cup butter. Integrate remaining 2 cups flour and knead until dough is smooth and elastic, 5 to 7 minutes. Coat a large glass bowl with 1 tablespoon grapeseed oil. Shape dough into a ball and place in bowl, turning to coat all sides with oil. Spray a piece of plastic wrap with cooking spray and loosely cover bowl. Cover bowl with a towel and let rise in a warm area until dough has doubled in size, about 45 minutes. Punch down dough and allow to rest for 20 minutes. While dough is resting, heat a skillet over medium heat; cook and stir bulk sausage until browned and crumbly, about 5 minutes. Transfer cooked sausage to a bowl with a slotted spoon, retaining drippings in the skillet. Fry Italian sausage link in drippings until browned and no longer pink in the center, about 10 minutes. Slice sausage. Preheat oven to 400 degrees F (200 degrees C). Grease a 12-inch cast iron skillet with 2 tablespoons grapeseed oil. Press dough into and up the sides of the prepared skillet. Poke holes in dough with a fork to prevent air bubbles. Spread pizza sauce around the base of the crust. Sprinkle 1/3 cup mozzarella cheese over sauce; layer half the bulk sausage, half the sliced sausage, and half the pepperoni over cheese. Repeat the layers of meat. Top with remaining 1/3 cup mozzarella cheese. Bake in preheated oven on the bottom rack until crust is golden brown, about 25 minutes. Brush crust with 1 tablespoon butter; season with Italian seasoning and garlic powder. Remove pizza from skillet and let rest for 3 to 5 minutes before slicing.
In a large bowl, toss together the crackers and oil until completely coated. Add dressing mix, lemon pepper, dill and salt and toss until evenly covered. Store in a zip lock bag or other air tight container.
Preheat oven to 300. Line a baking sheet with a silicone baking mat. Stir olive oil and garlic together in a bowl. Let sit at room temperature until flavors are infused, about 3 hours. Place bread cubes in a large bowl. Pour garlic oil through a strainer onto the bread; toss to coat bread with oil. Add 1/2 cup Parmigiano-Reggiano cheese, Italian seasoning, paprika, black pepper, salt, and cayenne pepper; toss to coat. Spread bread cubes out in a single layer on the prepared baking sheet. Bake in the preheated oven for 15 minutes. Turn croutons and bake 15 minutes more. Push croutons together with a spatula so that they are in a compact rectangle on the baking sheet and no longer spread out; sprinkle remaining 1/4 cup cheese over the top. Bake until cheese is melted and the bread is crispy and crunchy, 10 to 15 minutes more.
Heat oil in a heavy saucepan over medium heat. Add onion; cook and stir until soft, 8 to 10 minutes. Stir cucumbers, chicken broth, dill weed, salt, and pepper into onions. Cover saucepan and simmer for 20 minutes. Pour cucumber soup mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Pour pureed soup into a container, and whisk in heavy cream. Season with salt and ground black pepper to taste. Refrigerate soup until completely chilled, at least 1 hour.
Preheat an oven to 350 degrees F (175 degrees C). Rinse the sweet potato fries with cold water and drain. Spread onto a baking sheet. Stir the cinnamon, cardamom, ginger, coriander, and brown sugar together in a bowl; sprinkle over the fries. Drizzle the olive oil over the fries. Bake in the preheated oven until tender, about 30 minutes. Season with salt and pepper to serve.
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. In a large bowl, mix the flour, 1/2 cup sugar, baking powder, and salt. Cut in butter until the mixture resembles coarse crumbs. Stir in 1/4 cup boiling water just until mixture is evenly moist. In a separate bowl, dissolve the cornstarch in cold water. Mix in remaining 1 cup sugar, lemon juice, and blackberries. Transfer to a cast iron skillet, and bring to a boil, stirring frequently. Drop dough into the skillet by spoonfuls. Place skillet on the foil lined baking sheet. Bake 25 minutes in the preheated oven, until dough is golden brown.
Season steak with salt and pepper and place in a resealable bag. Add onion, garlic, and enough Worcestershire sauce to cover bottom of steak. Coat steak with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 24 hours, shaking periodically to coat steak.
Cut butter into flour in a bowl using 2 knives or a pastry blender until the mixture resembles coarse crumbs. Add sour cream and egg yolk; mix well. Shape the dough into a ball. Wrap in plastic wrap and refrigerate, 8 hours to overnight. Combine walnuts, sugar, and cinnamon in a small bowl. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 baking sheets. Cut dough into 4 equal pieces. Roll each piece into a 1/8-inch thick circle on a lightly floured surface. Spread 1/4 of the walnut mixture on each circle; cut each circle into 12 wedge-shaped pieces with a pizza wheel. Shape each piece of dough into a crescent by rolling dough from the wide end of the wedge into the center. Transfer cookies carefully to the baking sheets. Bake in the preheated oven until golden, 20 to 25 minutes. Watch cookies carefully as they bake; their bottoms tend to brown faster than their tops.
In a saucepan over medium heat, stir together the white sugar, balsamic vinegar, and pepper. Simmer until liquid has reduced by one half. It should become slightly thicker. Remove from heat, and set aside. Preheat grill for medium-high heat. Lightly oil the grill grate. Place peaches on the prepared grill, cut side down. Cook for about 5 minutes, or until the flesh is caramelized. Turn peaches over. Brush the top sides with the balsamic glaze, and cook for another 2 to 3 minutes. Transfer the peach halves to individual serving dishes, and drizzle with remaining glaze. Sprinkle with crumbled blue cheese.
Line a 10x13-inch baking dish with parchment paper. Mix sweetened condensed milk, chocolate chips, and unsweetened chocolate together in a microwave-safe bowl. Cook in the microwave on high for 30 seconds; stir. Continue cooking in microwave, stirring every 30 seconds, until chocolate is melted and smooth, 1 to 2 minutes. Stir. Cook melted chocolate mixture in the microwave on high, stirring every 2 minutes, for 6 minutes. Stir vanilla extract and salt into fudge. Beat fudge with an electric mixer for 2 minutes; pour into the prepared baking dish. Refrigerate fudge until solid, at least 4 hours.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9X13 inch pan with non-fat cooking spray. In large mixing bowl, beat egg whites. Slowly beat in sugar, then applesauce, skim milk, and vanilla. Stir in cloves, nutmeg, cinnamon, baking soda, and flour. Stir in, one ingredient at a time, pineapple (with juice), carrots, walnuts, and raisins. Pour into the prepared pan. Bake for 35 - 40 minutes in the preheated oven. It is done when toothpick inserted in center comes out clean.
Preheat oven to 375 degrees F (190 degrees C). In a medium bowl whisk together mushroom soup, celery soup, onion soup mix, garlic powder and milk. In a large roasting pan layer potatoes and soup mix, ending with soup mix. Season with salt and pepper; sprinkle cheese over the top. Bake in preheated oven for 60 to 80 minutes, or until potatoes are cooked. Let stand 5 to 10 minutes before serving.
Microwave the okra on High for 3 minutes. Heat olive oil in a large skillet over medium heat. Add cumin, once it swells and turns golden brown stir in the okra. Cook and stir on medium heat for 5 minutes. Gently mix in the curry powder, chickpea flour, and salt; cook 2 minutes more. Serve immediately.
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. In a large mixing bowl, whisk together bread flour, salt, and baking powder until thoroughly combined. Beat in the butter, buttermilk, and confectioners' sugar to make a dough; gently mix in the onion and Cheddar cheese. Divide dough in half, and shape each half into a ball. Place the loaves onto the prepared baking sheet, and gently flatten to about 2 inches thick. Dust each loaf with flour. Bake on a preheated oven until browned, about 30 minutes. Cool on racks for a few minutes; serve warm.
Preheat oven to 400 degrees F (200 degrees C). Arrange potatoes in a large roasting pan; nestle garlic, cut sides up, between potatoes. Dot vegetables with butter and sprinkle with rosemary. Drizzle white wine and olive oil over vegetables; season with salt and black pepper. Bake in preheated oven until potatoes are golden and crisp and garlic is soft when squeezed, about 45 minutes.
Preheat oven to 375 degrees F (190 degrees C). Thaw vegetables and chop into small pieces. Set aside. In a large bowl, mix together egg, ricotta, 1/2 cup (125 mL) of the Parmesan cheese and basil. Season with salt and pepper. Set aside. Cut polenta into 1/4-inch (0.5 cm) slices. Set aside. Lightly grease 13 x 9-inch (33 x 23 cm) baking pan with oil. Spread 1-1/2 cups (375 mL) of the pasta sauce onto the bottom. Arrange a layer of polenta over sauce. Spread half of the roasted vegetable mixture over polenta. In a large bowl, mix together remaining sauce and veggie ground round. Spread half of the veggie sauce over vegetables. Spread ricotta mixture carefully over vegetables. Sprinkle with 1 cup (250 mL) of the mozzarella. Add another layer of polenta (you may have some left over). Add remaining roasted vegetables, then remaining pasta sauce. Top with remaining 1/4 cup (50 mL) Parmesan and remaining 1 cup (25 mL) mozzarella. Cover loosely with foil. Bake in the preheated oven for 20 minutes; remove foil and bake 20 minutes longer or until bubbly. Let stand for 10 minutes before serving.
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Place cauliflower florets in a food processor; pulse until chopped into grains the size of rice. Fill a large pot with about 1 inch of water; bring to a boil. Add cauliflower "rice"; cook until softened, 4 to 5 minutes. Drain in a fine sieve and cool until running water. Pour cauliflower onto a clean dish towel; roll up and twist edges. Wring out as much water as possible. Transfer cauliflower to a large bowl. Add egg, mozzarella cheese, oregano, and salt; mix well. Spread on the lined baking sheet to about 1/2-inch thickness. Bake in the preheated oven until firm to the touch and light golden brown in color, about 35 minutes.
Preheat oven to 350 degrees F (180 degrees C). Grease 2 baking sheets with cooking spray. Combine ham, Gouda cheese, and hard-boiled eggs in a bowl; mix well. Arrange pastry disks on a flat surface; dab a little water around the rims. Place a large tablespoonful of ham and cheese mixture in the center; fold pastry over and press edge with a fork to seal well. Place empanadas on the prepared baking sheets. Brush with beaten egg. Bake in the preheated oven until golden, 20 to 25 minutes. Let cool for 5 minutes before serving.
Place chorizo, green onions, red bell pepper, poblano chilies, and jalapeno in a cold skillet. Turn heat to medium-high. As skillet comes up to temperature break up chorizo into very small pieces. Continue cooking until sausage is browned and peppers are barely cooked through, 4 to 6 minutes. Remove from heat. If sausage releases a lot of grease, mop up some with a paper towel. Mix cream cheese, sausage mixture, Monterey Jack cheese, Cheddar cheese, and sour cream in a bowl. Transfer to a shallow, heat-proof baking dish. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil on high until browned and bubbly, 5 or 6 minutes.
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain. Preheat oven to 350 degrees F (175 degrees C). Butter a 2 1/2-quart casserole dish. Mix macaroni, tomato sauce, tuna, cottage cheese, onion, cream cheese, sour cream, and salt together in the prepared casserole dish. Stir bread crumbs and butter together in a bowl; spread over tuna mixture. Bake in the preheated oven until casserole is cooked through and bubbling, 35 to 40 minutes.
Combine peaches, chicken, and cucumber in a large bowl. Blend vinegar, mint, sugar, lemon juice, salt, pepper, and hot sauce in a blender until vinaigrette is smooth. Drizzle vinaigrette over peach mixture; toss to coat. Cover bowl with plastic wrap and refrigerate until chilled, at least 30 minutes. Fold avocado into salad before serving.
In a very large bowl, combine 7 cups of flour, cheese, jalapenos, 7 tablespoons sugar and the salt; mix well. In a separate bowl, combine the water, yeast and remaining 1 tablespoon sugar. Let sit about 10 minutes; stir until all yeast is dissolved. Add the oil to the liquid mixture, stirring . Add half of the liquid mixture to the flour mixture. Mix with hands to moisten flour as much as possible. Add remaining liquid mixture to dough and mix until flour is thoroughly incorporated. Turn onto a lightly floured surface and knead by hand until smooth and elastic to the touch, about 15 minutes, gradually adding only enough additional flour to keep dough from sticking. Place in a large greased bowl and invert dough so top is greased; cover with a dry towel and let stand in a warm place (90 - 100F) until doubled in size, about 1 hour. Punch down dough. To Make Bread: Divide dough into 3 equal portions. Form each into a ball, then stretch out dough with both hands and tuck edges under to form a smooth surface. Pop any large air bubbles by pinching them. Form into loaves. (Note: I like to use a rolling pin and roll out dough, which pops all bubbles easily and quickly.) Place in 3 greased 8 1/2 x 4 1/2 inch loaf pans. Cover with towel again and allow to rise until almost doubled in size, about 45 minutes to 1 hour. Bake at 325 degrees F (165 degrees C) until dark brown and done, about 1 hour, rotating the pans after 25 minutes for more even browning. Remove from pan as soon as bread will easily lift out, after about 5 to 10 minutes. Let cool about 1 hour before slicing.
Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, combine olives, green onions, cheese, salt and curry powder. Spread this mixture on top of the sliced muffins. Arrange muffins on a cookie sheet. Bake at 375 degrees F (190 degrees C) until cheese is melted and slightly browned, about 10 minutes. Cut muffins into bite-sized wedges.
Whisk together the lime juice, tequila, orange juice, cilantro, chiles, chili powder, garlic, honey, salt, and pepper in a large bowl; pour into a gallon-sized resealable bag; add the pork tenderloins; seal and store in refrigerator overnight. Preheat an outdoor grill for high heat and lightly oil grate. Cook the pork on the preheated grill, turning occasionally, until meat has reached an internal temperature of 145 degrees F (63 degrees C), about 20 minutes.
Put bread flour, milk, white sugar, 1/4 cup melted butter, egg, yeast, and salt in a bread machine; set to "dough" cycle and press Start. Preheat oven to 375 degrees F (190 degrees C). Grease and 9x12-inch baking dish and line with parchment paper. Transfer dough to a floured work surface and punch dough. Roll dough into a large rectangle. Spread 2 tablespoons softened butter over dough and top with chocolate-hazelnut spread. Sprinkle hazelnuts over chocolate layer. Roll dough around the filling into a log shape; cut into 12 even portions. Arrange rolls in the prepared baking dish. Bake in the preheated oven until rolls are cooked through, about 25 minutes.
Heat oil in a saucepan over medium heat; cook and stir onions until golden, 10 to 15 minutes. Add salt, garlic, chile powder, ginger, and turmeric; stir to coat. Mix tomatoes into onion mixture; cook and stir until tomatoes begin to break down, 5 to 10 minutes. Stir rice into onion-tomato mixture and pour in water. Bring to a boil; reduce heat to low, cover, and simmer, stirring occasionally, until rice is tender and liquid is absorbed, 15 to 20 minutes.
Place the olive oil, vinegar, yellow mustard, Dijon mustard, and honey into a screw top jar. Seal, and shake to blend the salad dressing. Season to taste with salt and pepper. Scatter the beet, celery root, carrot, and apple in layers onto individual salad plates. Drizzle with dressing to serve.
Melt white chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, 10 to 20 minutes. Place candy canes in a food processor; pulse until powdery with tiny pieces. Stir candy cane powder into melted white chocolate until well mixed, thick, and somewhat lumpy. Add food coloring until desired color is reached. Line a baking sheet with parchment paper. Spoon mixture, about 2 teaspoons per mint, onto the baking sheet, about 1-inch apart. Cool to room temperature and store mints in a resealable bag.
Heat olive oil in a large pot over medium heat, and stir in garlic and onion. Cook until tender. Season with cumin and coriander. Mix vegetable stock and potatoes into the pot, and bring to a boil. Reduce heat, and simmer about 10 minutes. Stir in the garbanzo beans, and continue to cook until potatoes are tender. In a small bowl, blend the heavy cream, tahini, and corn meal. Mix into the soup. Stir spinach into the soup. Season with cayenne pepper and salt. Continue to cook until spinach is heated through.