HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Unroll the dough of 1 cinnamon roll and cut in half. Roll 1 of the halves to form the "body". Rotate the roll so the outer end of the roll is facing downward. This will form the bunny's "front legs". Cut off 1/3 of the remaining dough and roll it up to form the "tail". Roll up the last 2/3 of the dough to about the halfway point to form the "head". Slice through the remaining unrolled portion and fan out the pieces to form the "ears". To attach the "tail" and "head" to the "body", rub away any cinnamon coating, wet the dough, and press the pieces together. Spread out the "ears" and pinch them at the tips to shape. Repeat with remaining rolls. Transfer the "bunnies" to the prepared baking sheet by carefully lifting with a spatula or scraper. Bake in the preheated oven until golden brown, 15 to 18 minutes. Slide parchment paper with "bunnies" onto a rack to cool slightly. Spread the glaze onto the warm "bunnies", following the pattern of the swirls and ears. Press a raisin in the the center of the swirl on the head to form the "eyes".
In a medium bowl, beat egg yolks and lemon juice with a wooden spoon. Beat in vegetable oil a few drops at a time, beating well after each addition until the mixture begins to emulsify. When all of the oil has been incorporated, stir in the miso, salt, white pepper and grated yuzu. Refrigerate in a squeeze bottle for convenient application.
Preheat oven to 300 degrees F (150 degrees C). Combine the flour, baking powder, cinnamon and nutmeg. Mix well and set aside. Cream together the sugar and butter. Add eggnog, vanilla and egg yolks and beat until smooth. Add the flour mixture and mix until combined; be careful not to overmix. Drop by rounded teaspoonfuls onto ungreased baking sheets 1 inch apart. Sprinkle lightly with nutmeg. Bake for 23 to 25 minutes or until bottoms turn light brown. Transfer to cool, flat surface immediately with a spatula.
Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and pour bacon drippings into a glass bowl. Crumble bacon. Beat eggs and banana in a bowl with an electric mixer until foamy and smooth. Beat 1 1/2 tablespoons bacon drippings, crumbled bacon pieces, and vanilla extract into egg mixture. Whisk coconut flour, baking soda, baking powder, and salt into egg mixture until batter is just combined. Let batter rest for 2 minutes. Heat a griddle over medium-high heat and lightly grease with bacon drippings. 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.
Overnight Brine: Combine Morton(R)Kosher Salt and sugar in cool water in a large, clean stockpot until completely dissolved. Place the whole turkey in the brine until completely submerged. Cover and refrigerate overnight, up to 14 hours. Remove the turkey from the brine, rinse inside and out under cool running water for several minutes to remove all traces of salt; pat dry with paper towel. 4-5 hour Brine: To brine your turkey in less time (4-5 hours), use 2 cups of Morton(R)Coarse Kosher Salt and two cups of sugar. Cover and refrigerate for 4 to 5 hours. To Roast: Mix the softened butter with the pepper. Place turkey on rack in roasting pan. Rub the seasoned butter under the skin. Brush the skin with the melted butter. Pour the 1 cup liquid (wine, broth or water) over the pan bottom to prevent drippings from burning. Roast turkey at 450 degrees F for 25 minutes, baste and then rotate the roasting pan. Continue roasting until the skin turns golden brown, an additional 25 minutes; baste again. Reduce oven temperature to 325 degrees F; continue to roast, basting and rotating the pan once about halfway through cooking, until the minimum internal temperature reaches 165 degrees F. Remove the turkey from the oven. Let stand 20 minutes before carving.
Fill a cocktail shaker with ice. Pour vodka, rum, gin, tequila, triple sec, and sour mix over ice; cover and shake. Pour cocktail into a Collins or hurricane glass; top with splash of cola for color. Garnish with a lemon slice.
Heat the oil in a soup pot set over medium heat. Add the ground beef, garlic, and onion. Cook, stirring to crumble the ground beef, until beef is no longer pink. Drain off any excess grease. Season with salt, pepper, nutmeg, beef bouillon, and chili powder. Add the sugar, tomatoes, light and dark kidney beans and potatoes. Cover and simmer over medium-low heat for 1 hour, stirring occasionally.
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, reserving bacon drippings in the skillet. Chop bacon. Whisk cassava flour, baking powder, and salt together in a bowl. Beat butter and coconut sugar together in a bowl using an electric mixer until fluffy. Add 3/4 cup coconut milk, 1/4 cup maple syrup, and egg; beat until well combined. Mix flour mixture into butter mixture until batter is smooth. Add bacon drippings, 1 tablespoon at a time, if batter is too thick. Mix chopped bacon into batter. Preheat donut maker according to manufacturer's instructions. Transfer batter to a clear plastic bag and snip off a corner; fill donut maker with batter according to manufacturer's instructions. Cook for 4 to 5 minutes. Transfer donuts to a wire rack to cool, about 15 minutes. Mix almond butter, 3 tablespoons maple syrup, and 2 tablespoons coconut milk together in a bowl until very smooth. Dip cooled donuts into almond butter topping.
In a medium bowl, stir together the liverwurst, butter, Worcestershire sauce and green onion. Spoon onto waxed paper and shape into a 3x5 inch rectangle. Chill for at least 30 minutes to set. When set, spread softened cream cheese over the top and sides. Return to the refrigerator and chill for 1/2 hour or until ready to serve.
Dissolve yeast in warm water with 1 tablespoon of sugar. Combine 1 teaspoon of salt, 1 tablespoon butter, 1 tablespoon powdered milk, and 2 cups all purpose flour. Stir in beaten egg and proofed yeast water. Mix and knead for 10 minutes, adding more flour as needed. Transfer dough to a greased bowl and cover with greased plastic wrap. Let rise until doubled, about 1 hour. Melt 4 tablespoons butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. Stir in red pepper. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet or line it with parchment paper. Transfer dough to a floured work surface. Pat it into a rectangle; allow dough to rest, covered with greased plastic wrap, for about 10 minutes. Roll dough into a larger rectangle about 1/2-inch thick. Evenly spread onions on dough; roll up from the short end to form a log. With a sharp knife, slice into pinwheels. Place rolls on prepared baking sheet; let rise a second time, about 30 minutes. Bake in preheated oven until golden brown, about 10 minutes.
Blend strawberries, pineapple, yogurt, coconut water, and acai pulp in a blender until smooth; pour into a bowl. Top smoothie with kiwi, banana, blueberries, raspberries, almonds, granola, and chia seeds.
Place almond milk, pumpkin puree, banana, protein powder, and pumpkin pie spice in a blender. Blend until smooth, 15 to 30 seconds. If mixture is too thick, add more almond milk or water to achieve desired consistency.
Combine flour, sugar, baking powder, and salt in a bowl; make a 'well' in the center of the flour mixture. Pour milk, eggs, and 1 tablespoon oil into the well. Mix until well moistened. Place a griddle over medium-high heat; sprinkle a few drops of water onto the griddle. If the droplets bounce, the griddle is ready; add 2 teaspoons oil. Spoon batter onto the griddle; cook until bubbles form and the edges are dry, 3 to 5 minutes. Flip and cook until browned on the other side, 3 to 5 more minutes. Repeat with remaining batter.
Pour the malt liquor over ice in a tall glass. Stir in a shot of blackberry brandy.
Combine the cabbage, cucumbers, carrots and onion in a large bowl. In a small bowl, whisk together the vinegar, sugar, oil, water and salt. Pour over the cabbage mixture, toss to coat and refrigerate for at least 12 hours. Drain excess liquid before serving. ENJOY!
Preheat oven to 350 degrees F. Mix cream cheese, mayonnaise, milk, bacon, Gravy Mix and 1 cup of the shredded cheese in large bowl until well blended. Spread mixture in 9-inch glass pie plate sprayed with no stick cooking spray. Top with pecans and remaining 1/2 cup cheese. Bake 25 minutes or until heated through and cheese is melted. Drizzle with syrup. Serve with crackers.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease one 9x13 inch baking dish. Place a layer of tomatoes in the bottom of the baking dish, followed by a layer of noodles, spinach, carrots, zucchini, summer squash, eggplant and broccoli. Season to taste with oregano, salt and pepper. Repeat layering of ingredients until all are used up. If using cheeses sprinkle over broccoli layers and on top of dish. Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes.
Bring the water to a boil in a large pot, and stir in the tea bags, raspberries, and sugar until the sugar has dissolved. Allow the mixture to steep until the desired level of tea flavor is reached, 3 to 5 minutes; remove tea bags, and stir in the lemonade mix until dissolved. Pour tea into pitchers, and add ice to cool.
Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets. Sift flour, baking powder, baking soda, salt, and nutmeg together into a bowl. Beat 1 1/2 cups sugar and butter together in a bowl using an electric mixer until smooth and creamy. Beat in eggs, 1 at a time, beating well after each addition; blend in sour cream and lemon extract. Gradually stir flour mixture into creamed butter mixture until dough is combined. Drop dough by rounded tablespoons, about 3 inches apart, onto the prepared baking sheets. Bake in the preheated oven until golden brown around the edges, about 4 minutes. Sprinkle 1 tablespoon sugar over cookies; top with walnuts and raisins. Continue baking until bottoms of cookies begin to brown, 3 to 4 minutes more. Transfer cookies to a wire rack to cool completely.
Preheat an oven to 375 degrees F (190 degrees C). Whisk the flour and baking powder together in a mixing bowl. Cut the margarine into the flour mixture with a knife or pastry blender until the mixture resembles fine crumbs. Fold the sunflower seeds and Parmesan cheese into the mixture. Add most of the milk and mix to a firm dough. Turn the dough out onto a lightly floured surface and lightly roll to a thickness of 3/8 inch. Cut into 2-inch rounds and arrange on a baking sheet. Brush the tops of the biscuits with the remaining milk. Bake in the preheated oven until the biscuits are lightly browned and no longer wet in the middle, about 20 minutes. Set aside. Heat the oil in a large pot over medium-high heat; cook and stir the onion, carrots, turnips, yam, celery, and broccoli in the hot oil until the vegetables are soft, about 10 minutes. Season with the coriander, oregano, basil, salt, and pepper; add the tomatoes and vegetable broth. Simmer the mixture until hot and the liquid has reduced slightly, about 20 minutes. Serve in bowls topped with the mini-biscuits.
Preheat oven to 375 degrees F (190 degrees C). Grease and flour one 9 x 13 inch pan. Sift 2 cups white sugar and 2 cups flour together; set aside. In a sauce pan; combine 1/2 cup butter or margarine, oil, water, and 1/4 cup cocoa. Bring mixture to a boil, remove from heat and add to dry ingredients. Dissolve baking soda in buttermilk; add with eggs, salt, cinnamon and 1 teaspoon vanilla to cocoa, flour mixture and stir well. Pour batter into a 9 x 13 inch pan. Bake at 375 degrees F (190 degrees C) for 20 minutes. To Make Frosting: Five minutes before cake is done combine 1/2 cup butter,1/4 cup cocoa and 1/4 cup milk in saucepan and bring to a boil. Remove from heat and stir in confectioners' sugar, 1 teaspoon vanilla, and chopped pecans. Pour frosting over hot cake. Cake remains moist and may be frozen. Serves 20.
Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan. Put softened cheese, butter, and sugar in mixing bowl. Cream together well. Beat in eggs one at a time until blended. Mix in pumpkin. In another bowl combine flour, soda, baking powder, salt, cinnamon, cloves, and walnuts. Stir until thoroughly mixed. Pour all at once over batter. Stir just enough to moisten. Turn into greased 9x5x3 inch loaf pan. Bake at 350 degrees F (175 degrees C) for 60-70 minutes until inserted toothpick comes out clean. Cool 10 minutes in pan. Remove to rack to finish cooling.
In a small/medium size saucepan pour in the bottle of coconut culinary milk and bring to a low boil. Allow to boil for 5 minutes while whisking continuously. Lower the heat bringing the milk to a simmer. Add in the powdered sugar and continue to whisk until the sugar has fully dissolved. Add in your salt and vanilla (if using) and allow to simmer until the mixture has reduced by half -- about 30-40 minutes. Use immediately for your recipe and store any unused sweetened-condensed milk in an airtight container for up to 5 days in the refrigerator.
Preheat oven to 375 degrees F (190 degrees C). Melt butter or margarine in a large saucepan. Remove pan from heat; stir in oats, flour, brown sugar, and salt until a dry, crumbly dough forms. Press about 2/3 of the dough into the bottom of 9 inch square pan, making a firm even layer. Spread cherry pie filling in the crust, and sprinkle with remaining crumb mixture. Bake for 40 to 45 minutes, until top is lightly browned. Serve warm or at room temperature.
Prepare biscuits according to the directions on the package. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside. Heat olive oil in a large skillet over medium heat. Add onion, jalapeno, green chile, salt, and pepper. Fry, stirring, until onions are soft. Whisk together the eggs and milk; pour into the skillet. Stir frequently until eggs are scrambled and cooked through. Split biscuits in half. Place some of the scrambled egg mixture on the bottom half, criss-cross two slices of bacon over the eggs, then top with shredded Monterey Jack cheese. Place the other half of the biscuits on the top, and serve.
In a medium bowl, stir together the pancake mix, mustard, mayonnaise, egg and parsley until well blended. Fold in the crabmeat. Form into 3 inch patties. Heat the oil in a large skillet over medium to medium-high heat. There should be enough oil to reach half way up the sides of the crab cakes. When the oil is hot, carefully place the patties in the pan. Fry until golden brown on each side, about 8 minutes per side. If patties are browning too fast, reduce the heat. Drain on paper towels, and serve immediately.
Heat oven to 400 degrees F. Lightly spray cookie sheet with cooking spray. In large bowl, combine flour, oats, sugar, baking powder, baking soda, cinnamon and salt; mix well. Cut in margarine with pastry blender or two knives until mixture resembles coarse crumbs. Stir in dried fruit and orange zest. Add combined buttermilk and egg substitute to flour mixture all at once; stir with fork just until dry ingredients are moistened. (Do not overmix.) Drop dough by 1/4 cup portions 2 inches apart onto cookie sheet. Bake 12 to 15 minutes or until very light golden brown. Serve warm.
Melt butter in a large pot over medium heat. Add the stew meat, caraway seeds, onion and paprika. Cook and stir until the meat is browned, and the onions are translucent. Add the garlic and lemon zest, and cook for about a minute, then stir in the tomato paste and beef consomme, adding water if necessary to cover the meat. Cover, and simmer over medium-low heat for 1 1/2 hours. Just before the meat is done cooking, bring a large pot of salted water to a boil. Add egg noodles, and cook until tender, about 8 minutes. Drain and serve the goulash spooned over the egg noodles.
Warm the olive oil in a saucepan over medium heat, add the onion and garlic; cook and stir until golden brown. Stir in the chile paste, tomato sauce, water, parsley, salt, pepper, paprika, and sausage. Bring the sausage mixture to a boil over high heat; reduce the heat to low and simmer for 40 minutes. Mix in the fava beans and cook 10 minutes for firm beans, or up to 30 minutes for softer beans.
Whisk together sugar, vinegar, apple pie spice, and cornstarch in a large, microwave safe bowl until combined. Cook in microwave on High until the mixture is boiling and has thickened, stirring occasionally, about 2 minutes. Stir the drained beets and mandarin orange segments into the thickened sauce. Allow the beets to reheat in the sauce, do not microwave further, or the mandarin oranges will come apart. Serve either warm or cold.
Cut potatoes into spirals using the medium grating attachment on a spiralizer, cutting the spirals with kitchen shears after 4 or 5 rotations. Soak potato spirals in a bowl of water for 20 minutes. Drain and rinse well. Pat potatoes dry with paper towels, removing as much moisture as possible. Place potato spirals in a large resealable plastic bag. Add oil, salt, and pepper; toss to coat. Preheat an air fryer to 360 degrees F (180 degrees C). Place half of the potato spirals in the fry basket and insert into the air fryer. Cook until golden, about 5 minutes. Increase temperature to 390 degrees F (200 degrees C). Pull out the fry basket and toss potato spirals using tongs. Return basket to the air fryer and continue cooking, tossing occasionally, until golden brown, 10 to 12 minutes. Reduce temperature to 360 degrees F (180 degrees C) and repeat with remaining potato spirals.
Preheat oven to 350 degrees F (175 degrees C). In a medium baking dish, mix the cream cheese, sour cream, oregano, red pepper flakes, pizza sauce, green onions, garlic, Cheddar cheese, mozzarella cheese and red bell pepper. Bake in the preheated oven 5 minutes, or until bubbly and lightly brown.
Combine salad greens, persimmons, and hazelnuts in a large bowl. Stir together olive oil, hazelnut oil, and salt. Add vinegar and mustard and stir until dressing is well combined. Season with salt and pepper. Pour dressing over salad and mix.
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Place garlic bulbs on large sheets of aluminum foil, up to 3 bulbs per sheet. Lightly drizzle olive oil over bulbs and season with salt and pepper. Wrap foil tightly around bulbs. Place bulbs inside the preheated grill on the top rack away from the flames; cook until garlic cloves are butter-soft, about 30 minutes. Allow garlic bulbs to cool until easily handled. Squeeze garlic from bulb into a bowl and mash with a fork until spreadable.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Meanwhile, in a large skillet melt butter over medium heat; cook eggs sunny-side up (so that egg yolks are not broken). Sprinkle garlic powder, ground black pepper, onion and rosemary on eggs while cooking. Place hot pasta and cooked eggs on a plate and stir together; the broken yolks will create the sauce. Serve hot.
Mix the shredded cheeses together in a small bowl. Melt butter in the bottom of a fry pan over medium heat. Add one slice of bread. Top the piece of bread with about 1/2 of the cheese mixture and the ham slices. Top with the second piece of bread. Place 1/2 of the remaining cheese on top of the second slice of bread and carefully turn the sandwich over to grill the cheese. Cook about 3 to 4 minutes, or until the cheese on the bottom is slightly crispy. While it is cooking, add the remaining cheese on what is now the top piece of bread. Flip the sandwich and cook another 3 to 4 minutes to crisp the cheese on the second side. Remove to a plate, slice in half, and enjoy!
Preheat oven to 375 degrees F. Lightly grease two 12 inch pizza pans. Stir together flour, baking soda and salt and set aside. Using a large bowl, cream together butter, cream cheese and sugars. Add eggs and beat until fluffy. Add flour mixture to creamed mixture, blending until dough becomes stiff. Stir in chocolate chunks and nuts until well blended. Divide dough in two. Press each half into the prepared pans. Bake 20-25 minutes or until lightly browned around the edges. Centers should be firm. Cool in the pan on wire rack. Serve by cutting into wedges.
Mix tomatoes, cucumber, nectarine, and cilantro together in a bowl. Stir in olive oil gently. Sprinkle goat cheese over salad.
Place bread into a large bowl. Pour water over the bread; add egg. Press mixture down with fists, turning as needed, until bread is evenly moistened and crumbled. Melt lard in a large skillet over medium heat. Add onions and parsley; simmer until onions are tender, about 10 minutes. Reduce heat to low. Stir in vinegar, red pepper flakes, salt, and ground black pepper; simmer until flavors combine, about 5 minutes. Pour onion mixture over the bread mixture, turning the bread while pouring; mix until stuffing mixture is evenly combined. Preheat oven to 325 degrees F (165 degrees C). Spray 2 baking sheets with nonstick cooking spray. Form stuffing mixture into 3-inch balls; place onto baking sheets 1 1/2-inches apart. Bake in the preheated oven until golden brown, 18 to 20 minutes.
Place corn into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain and cool corn. Cut corn off the cobs. Place squash into a skillet and add water. Cook squash over medium heat until tender, 5 to 10 minutes. Drain any excess water from skillet. Stir corn, butter, parsley, salt, and pepper into squash; cook, stirring occasionally, until heated through, about 5 minutes.
Whisk together curing mixture, brown sugar, pepper, paprika, bay leaf, allspice, and garlic powder in a bowl. Rub mixture over venison roast, and wrap tightly in plastic wrap. Place roast in a bowl; refrigerate for 5 days. Remove roast from the refrigerator and rinse thoroughly to remove the curing mixture. Place in a bowl with water to cover, and soak, refrigerated, for 2 hours. Drain. Preheat oven to 250 degrees F (120 degrees C). Season roast with additional black pepper and brown sugar, and place in a roasting pan. Bake, uncovered, in the preheated oven until a meat thermometer inserted near the center reads 160 degrees F (70 degrees C), about 2 hours.
In a large bowl, mix 2 cups confectioners' sugar, flour and salt. Make a well in the center and set aside. In another bowl, combine melted butter and vanilla scrapings. Pour vanilla butter, egg whites and 1 tablespoon cream into well of dry ingredients. Mix until smooth. Fold in 1 1/2 ounces grated chocolate. Chill in refrigerator 2 hours or overnight. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with waxed paper. Make a stencil by using a utility knife to cut a 4 1/2 inch (11.5 centimeter) circle in the center of a flexible plastic lid. Place the stencil on the baking sheet and spread 2 teaspoons of batter inside circle; remove stencil. Make 3 circles on a baking sheet. Bake in preheated oven 2 minutes, rotate pan and bake 2 minutes more, until golden. Working quickly, remove cookie from tray with a spatula and roll around the handle of a wooden spoon. Place rolled cookies on wire rack to cool completely. If cookies harden before rolling, return to oven for 30 seconds to soften. Repeat to use all remaining batter. To make coffee cream: Beat together coffee liqueur and espresso powder until powder is dissolved. Beat in 2 1/2 cups cream and 1/4 cup confectioners' sugar until soft peaks form. Refrigerate 15 minutes. Fill cooled cookies with coffee cream using a pastry bag fitted with a 3/8 inch round tip. Dip each end of filled cookies in grated chocolate. Serve at once, or store in an airtight container up to 3 days.