HumbleIntelligence/food-ner-1-Million huggingface dataset:
Inspect 5 cup-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water. Place chopped grapes in a large pot and slowly heat until they release some juice. Coarsely mash with an immersion blender. Add sliced figs. Stir in pectin and slowly bring mixture to a full rolling boil. Add sugar and stir to dissolve. Return to a full rolling boil on high heat and boil for exactly 1 minute, stirring constantly. Skim off any foam with a ladle or a large spoon. Ladle grape jam immediately into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly 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 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Whisk the lemon juice, soy sauce, sugar, salt, and pepper together in a small bowl. Place the sliced steak in a large bowl; pour the lemon juice mixture over the steak and toss to coat. Sprinkle with the cornstarch and lightly mix. Cover with plastic wrap and refrigerate at least 1 hour, up to overnight. Heat 1/4 cup vegetable oil in a large skillet. Remove the beef slices from the marinade, shaking to remove any excess liquid. Fry the beef slices in batches in the hot oil until they start to firm, and are reddish-pink and juicy in the center, 2 to 4 minutes per side. Remove the beef slices from the skillet and set aside on a serving platter. Heat the olive oil in a small skillet over medium heat. Cook and stir the onion and garlic in the hot oil until the onion is golden brown, 5 to 7 minutes; pour over the beef slices.
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Combine flour, baking powder, and salt in a mixing bowl. Beat non-dairy butter and sugar together in a separate bowl until light and fluffy. Add egg, cottage cheese, 2 1/4 teaspoons each lemon and lime juice, and 1/2 teaspoon each lemon and lime zest. Add to flour mixture; mix well. Flour hands to keep dough from sticking. Scoop out tablespoons of batter and roll into balls. Place on prepared baking sheet and slightly flatten. Bake in preheated oven until edges start to lightly brown, 15 to 17 minutes. Cool completely before glazing. Mix powdered sugar, 2 1/4 teaspoons lemon juice, 2 1/4 teaspoons lime juice, 1/2 teaspoon lemon zest, and 1/2 teaspoon lime zest together in a small bowl. Drizzle or brush over cooled cookies.
Heat a large pot over medium heat. Add oil, onion, and garlic and cook until softened, 3 to 5 minutes. Add chicken stock, tomatoes, water, basil, oregano, black pepper, and red pepper flakes. Bring to a boil and add farro. Cook over medium-high heat until farro is softened, 20 to 25 minutes. Reduce heat to medium-low; add beans and kale. Cook 5 minutes more and serve with Parmesan cheese.
In a medium bowl, mix together the oil, eggs and milk. Combine the flour and salt, and mix into the egg mixture. Melt margarine in a large skillet over medium heat. Pour the batter into the pan, and cook until it starts to brown on the bottom. Then, chop it up with a spatula, and continue cooking until it is no longer doughy.
Whisk together the honey, olive oil, basil, strawberry jam, red pepper flakes, garlic, red wine vinegar, lemon juice and white sugar in a small bowl. Place the apples and shrimp into a large resealable plastic bag. Pour the marinade over the shrimp and apples, seal the bag, and shake to coat; refrigerate for 30 minutes. Preheat an outdoor grill for medium-high heat. Thread the shrimp and apples alternately on 4 metal or soaked wooden skewers. Discard the remaining marinade. Cook the skewers on the preheated grill until the shrimp are opaque, about 5 minutes per side.
Slice the loaf of French bread into about 25 slices, and set aside. In a large bowl, whisk together the eggs, milk, and maple syrup. Place enough bread slices in the bottom of a 9x13 inch baking dish to cover. Drop 2 teaspoons or so of cream cheese onto each slice. You do not need to spread the cheese. Repeat layering with bread slices and cream cheese until the dish is filled to the top. Slowly pour the egg mixture over the layers, so it doesn't run over the sides. Cover, and refrigerate 8 hours or overnight. The next morning, preheat the oven to 375 degrees F (190 degrees C). Bake casserole for 45 minutes, or until set and golden brown.
Soak dried fruit in brewed tea in a bowl, at least 2 hours and up to overnight. Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan. Mix flour, almond meal, and baking powder together in a bowl. Stir brown sugar and egg into the dried fruit-tea mixture. Mix in flour mixture, 1 spoonful at a time, until smooth. Spoon mixture into the prepared loaf pan. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour.
Whisk tandoori paste and yogurt together in a large glass or ceramic bowl. Add the chicken and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 8 hours or overnight. Preheat oven to 400 degrees F (200 degrees C). Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Remove chicken from marinade, shake to remove any excess, and discard marinade. Cook chicken breasts in hot oil, turning occasionally, until no longer pink in the center and the juices run clear, 10 to 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from skillet and shred using two forks. Brush each piece of naan with about 1 teaspoon olive oil and sprinkle a pinch of curry powder over each; arrange naan on a baking sheet. Bake naan in the preheated oven until toasted and fragrant, about 5 minutes. Heat remaining 1/4 olive oil in a skillet over medium-high heat. Cook and stir yellow pepper, onion, 2 teaspoons curry powder, and turmeric in hot oil until vegetables soften, 5 to 7 minutes. Spread goat cheese onto each naan piece. Sprinkle more curry powder over the goat cheese. Top with shredded chicken, pepper mixture, tomato, and feta cheese. Sprinkle a pinch of curry powder over the top. Bake in the oven until feta is soft, about 20 minutes.
Whisk water, almond flour, vegetable oil, cream, baking powder, and vanilla extract together in a microwave-safe bowl. Cook in the microwave on high until gooey batter forms, 1 1/2 to 2 minutes. Let batter rest until cooled slightly, 1 to 2 minutes. Whisk in egg until well-blended. Heat a lightly oiled griddle over medium-high heat. Drop batter onto the griddle and cook until bubbles form and the edges are dry, 4 to 5 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Preheat an outdoor grill for medium-high heat and lightly oil grate. Combine the beef, capers, eggs, olives, garlic powder, oregano, feta cheese, and bread crumbs in a bowl. Divide and form the mixture into 4 patties. Cook burgers on preheated grill about 6 minutes, turning once, to an internal temperature of 160 degrees F (70 degrees C), or to desired doneness.
In a large pot of salted boiling water, cook pasta until al dente; drain immediately. Keep pasta warm. Meanwhile in a medium saucepan on high heat, combine the cup of water, vegetable bouillon, tarragon, red pepper and oregano. Bring the mixture to a boil and add the Brussels sprouts, green beans, potatoes, carrots and onion. Turn the stove down to medium heat and let the vegetables cook until tender. Stir the 2 tablespoons of water into the vegetable mixture and add the sour cream and the flour or cornstarch. Stir well and cook until thickened and bubbly. Serve the vegetable mixture over the warm spaghetti and top with Parmesan cheese. Season with salt and pepper to taste.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Season chicken breasts with salt and pepper. Heat a large skillet over medium heat; pan-fry chicken until no longer pink in the center, about 10 minutes per side. Shred chicken. Spread chicken over crescent roll triangles. Roll triangles, starting with the wider end, around chicken. Arrange rolls on prepared baking dish with the seam sides down. Place rolls into prepared baking dish. Mix cream of mushroom soup, cream of chicken soup, milk, and Cheddar cheese in a bowl; pour mixture over crescent rolls. Bake in preheated oven until bubbly and rolls are golden brown, about 40 minutes.
Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper muffin liners. Stir rhubarb, all-purpose flour, whole wheat flour, 1/2 cup brown sugar, baking soda, salt, and 1/2 teaspoon cinnamon together in a large bowl. Whisk yogurt, oil, and egg together in a separate bowl; pour into rhubarb mixture and stir until just combined and batter has a thick, dough-like consistency. Spoon batter into muffin cups. Stir 1/4 cup brown sugar, rolled oats, melted butter, and 1/2 teaspoon cinnamon together in a small bowl; top batter with about 1 tablespoon of oats mixture. Bake in the preheated oven until golden, about 20 minutes. Cool 15 minutes before removing to wire rack.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan. Cream the sugar and shortening together until light and fluffy. Add the eggs and mix well. Stir in the cocoa, milk, flour, baking powder, boiling coffee, baking soda and vanilla extract. Mix until just combined. Pour the batter into the prepared pan. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes or until a toothpick inserted into the cake comes out clean.
Bring a large pot of lightly salted water to a boil. Add potatoes and cook until soft, 5 to 7 minutes; drain and rinse with cold water. Combine the potatoes, eggs, cucumber, tomato, celery, onion, green onion, mayonnaise, and mustard in a large bowl; stir until evenly combined. Season with salt and pepper.
Pour the water into a large pot. Season with paprika, garlic powder, beef bouillon and salt. Bring to a rolling boil. Add spaghetti, stir and boil for 4 minutes. Turn off the heat, cover and let stand for 4 more minutes. Drain and, if you wish, rise but don't overdo it. Serve with your favorite sauce.
Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners. Mix together flour, baking powder, baking soda and salt. In a separate bowl, beat together banana, sugar, egg and vanilla. Stir in the sour cream. Stir banana mixture into flour until just combined. Scoop batter into prepared muffin cups. Bake in preheated oven for 15 to 20 minutes, or until a toothpick inserted into center of a muffin comes out clean. Let cool before serving. For best flavor, place in an airtight container or bag overnight.
In a shallow dish, arrange chicken breasts and evenly cover with 1 cup of the salad dressing. Cover tightly and marinate in the refrigerator for 20 minutes to an hour. Preheat your grill to high heat. While grill is preheating, arrange lettuce, olives and feta cheese in a salad bowl. Remove chicken from marinade and place on grill. Cook chicken breasts for 6 to 8 minutes per side. Arrange peppers on grill, and baste with the reserved 1/2 cup dressing. (Don't use the leftover chicken marinade!) The peppers will need only a few minutes - be careful not to burn them! Remove chicken and peppers from the grill and, when cool enough to handle, slice into strips. Arrange peppers and chicken on top of the salad and serve with the last 1/2 cup of dressing.
Preheat oven to 350 degrees F (175 degrees C). Place sugar in a small saucepan over medium heat. Cook gently, without stirring, but shaking occasionally until the sugar has melted. Continue cooking until the sugar has completely melted and turned golden brown. Pour into a large round glass baking dish. Spread the caramel evenly over the bottom of the dish, then set aside to cool for 15 minutes before proceeding. In a bowl, whisk together eggs, cream of coconut, condensed milk, and pineapple juice until thoroughly combined and smooth. Pour the egg mixture over the caramel in the baking dish. Place a kitchen towel in a large roasting pan, and set the baking dish on the towel. Place the roasting pan into the preheated oven, and carefully fill the roasting pan with water about halfway up the side of the flan dish. Bake until a knife inserted in the center of the flan comes out clean, about 1 hour. Remove roasting pan from oven, and allow the flan to cool sitting in its water bath, about 30 minutes. Refrigerate the flan until thoroughly cold, at least 2 hours. To unmold, run a knife all around the edge of the flan to loosen the sides. Place a serving platter on the dish, and quickly flip the pan over to remove the flan onto the platter. Spoon any liquid caramel from the baking dish over the flan, and allow the caramel sauce to pool around the flan. Sprinkle with shaved coconut, and refrigerate until serving.
Preheat an oven to 400 degrees F (200 degrees C). Spread the olive oil over the pizza crust, then sprinkle with the smoked salmon, artichokes, and sun-dried tomatoes. Sprinkle the mozzarella cheese evenly over the pizza. Bake in the preheated oven until the cheese has melted and is bubbly, 10 to 15 minutes.
in a large bowl, mix together sweetened condensed milk, coffee creamer and hazelnut liqueur. Fold in whipped topping. Pour into pie crusts, and lightly sift cocoa on top. Freeze for 8 hours or overnight.
In a large bowl, beat brown sugar and softened butter until light and fluffy. Add egg, milk, orange juice, and grated orange rind. Mix well. Stir in buttermilk baking mix and mincemeat until moist. Fill greased muffin cups 3/4. Sprinkle with cinnamon and sugar mixture. Bake in a preheated 375 degree F(190 degrees C) oven for 18 minutes. Remove immediately from muffin pan.
Combine the ice, pineapple juice, ginger ale, coconut milk, and sugar in a blender; blend until smooth.
Preheat oven to 400 degrees F (200 degrees C). Fit pie crust into a 9-inch pie dish. Whisk eggs, milk, parsley, garlic, salt, black pepper, and nutmeg in a bowl. Gently combine spinach, mushrooms, onion, and feta cheese in a separate bowl. Spread spinach-mushroom mixture in the prepared pie dish; top with half the Swiss cheese. Pour egg mixture evenly over the filling, swirling egg mixture in bowl to spread seasonings through the eggs; top the quiche with remaining Swiss cheese. Place quiche on a baking sheet. Bake in preheated oven until the quiche is lightly puffed and browned, 45 to 50 minutes. A toothpick inserted into the center of the filling should come out clean. Cool for 30 minutes before serving.
In a medium saucepan over medium heat, bring broth and water to a boil. Stir in pasta and cook until just tender, about 8 minutes. Reduce heat and stir in Romano, parsley and nutmeg. Slowly pour egg into simmering soup. Stir once gently, then serve immediately.
Sprinkle gelatin over the water in a small saucepan; allow to soften for 5 minutes. Cook and stir over low heat until gelatin fully dissolves, about 2 minutes. Remove from heat and stir in the apple juice; Transfer to a bowl and chill until the mixture begins to thicken, about 20 minutes. Mix the grapes, apple, and celery into the gelatin mixture and pour into a 4-cup mold; chill until set, about 2 hours.
Arrange tomato slices on a serving platter. Lay 1 avocado slice on top of each tomato, and top with fresh mozzarella. Drizzle olive oil, then balsamic vinegar over the tops, and season with salt and pepper.
Combine gin, vodka, and Lillet in a cocktail mixing glass. Add ice and stir until chilled. Strain into chilled cocktail glass. Garnish with an orange twist.
Mix yogurt and cheesecake pudding together in a bowl. Fold in whipped topping. Add mixed frozen berries and strawberries; stir to combine. Cover and refrigerate salad until ready to serve. Mix bananas into the salad; top with graham cracker crumbs.
Preheat oven to 325 degrees F (165 degrees C). Place chicken wings in a shallow casserole dish. Season with garlic salt and onion salt. Mix cola, sugar, and soy sauce; pour mixture over chicken wings. Bake, covered, at 325 degrees F (165 degrees C) for 2 hours. Turn wings over every 30 minutes. Uncover, and bake for an additional 1 to 2 hours. Turn wings every 30 minutes or so.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add kale, cover, and steam until tender, about 3 minutes. Rinse kale under cold water and drain. Mix chickpeas and fava beans together in a bowl. Heat olive oil in a skillet over medium heat; cook and stir onion and jalapeno pepper until softened, about 5 minutes. Add chickpeas mixture, kale, cilantro, and curry powder to onion mixture; cook and stir until heated through, 2 to 3 minutes. Squeeze 1 lime half over chickpeas mixture. Spoon mixture onto 4 serving plates. Cut remaining lime half into 4 wedges and squeeze over each serving; season with salt.
Combine cayenne pepper, black pepper, ground ginger, cinnamon, and cloves together in a bowl until berbere is evenly mixed. Measure 2 teaspoons berbere and store remaining for another use. Place chicken in a shallow dish. Drizzle lemon juice over chicken and season with 1/2 teaspoon salt. Cover dish with plastic wrap and marinate in refrigerator for 30 minutes. Heat olive oil in a large skillet over medium heat; cook and stir onion and garlic until fragrant, about 5 minutes. Add 2 teaspoons berbere, remaining 1/4 teaspoon salt, butter, fresh ginger, nutmeg, and cardamom to onion mixture; stir to coat, about 1 minute. Stir chicken broth, wine, and tomato paste into onion mixture; add chicken and bring to a boil. Cover pan, reduce heat, and simmer, turning chicken occasionally, until chicken is tender and no longer pink in the center, about 50 minutes. Stir cilantro into chicken mixture and serve with lemon wedges.
Preheat the oven to 375 degrees F (190 degrees C). In a medium bowl, stir together the flour and cream just until blended. You should have a sticky dough. Use a large spoon to scrape the dough out onto a floured surface. Knead the dough once or twice, then pat or roll out to 1/2 inch thickness. Cut into circles using a biscuit cutter. Place on a baking sheet, spacing 1/2 inch apart. If you like drop biscuits, you can skip the this part and just drop spoonfuls of the dough onto a baking sheet. Bake in the preheated oven until the bottoms and tops are golden brown, about 15 minutes.
Season both sides of chicken breasts with salt and pepper. Heat oil in a large skillet over medium-high heat. Place chicken in skillet; cook, turning once to brown each side. Remove chicken from pan, and set aside. Pour tomatoes into pan; cook for 1 minute, stirring constantly, and incorporating any brown bits from bottom of pan. Stir in pesto and artichokes, and return chicken to pan. Cover, and reduce heat to medium. Simmer for 5 to 10 minutes, or until chicken is cooked through.
Preheat oven to 350 degrees F (175 degrees C). Prepare two cookie sheets with cooking spray. In a large bowl, combine oats, wheat germ, almonds, cinnamon and nutmeg. In a separate bowl, mix apple juice, molasses and extract. Pour the wet ingredients into the dry ingredients, stirring to coat. Spread mixture onto baking sheets. Bake for 30 minutes in preheated oven, stirring mixture every 10 to 15 minutes, or until granola has a golden brown color. Let cool. Stir in dried fruit. Store in an airtight container.
Blend confectioners' sugar, salt and vanilla. Add just enough water to make frosting easy to spread. Divide frosting into 2 small bowls. Add 2 drops of orange food coloring to one bowl and 2 drops of green food coloring to the other bowl. Mix each until the colors are even. Frost 1 inch of the left side of each Irish Flag Cookie with the green frosting and 1 inch of the right side of the cookies with the orange frosting, leaving the middle inch unfrosted.
Preheat oven to 350 degrees F (175 degrees C). Grease a 12x9-inch baking dish and dust with 1 teaspoon cocoa powder. Beat eggs, superfine sugar, margarine, flour, chocolate chunks, and 3/4 cups cocoa powder together with an electric hand mixer in a large mixing bowl until smooth. Fold raspberries gently into the batter; spoon into the prepared baking dish. Bake in the preheated oven until a toothpick inserted into the center comes out clean and the top is a bit crusty, 40 to 45 minutes. Let cool completely before cutting.
Cook the pork in a 12-inch nonstick skillet over medium-high heat until it's well browned on both sides. Remove the pork from the skillet. Stir the stock, preserves and mustard in the skillet and heat to a boil. Reduce the heat to low. Stir in the rice. Return the pork to the skillet. Cover and cook for 10 minutes or until the pork is cooked through and the rice is tender.
Preheat oven to 350 degrees F (175 degrees C). Grease a large baking dish. Heat olive oil in a large skillet over medium-high heat; cook and stir eggplant, zucchini, onion, green bell pepper, cherry tomatoes, kalamata olives, and garlic until vegetables start to become tender, about 10 minutes. Stir in wine, basil, thyme, and oregano; season with salt and black pepper. Bring ratatouille to a boil, reduce heat to low, and simmer for 3 minutes. Pour ratatouille into prepared baking dish and arrange polenta slices and mozzarella cheese rounds over the top. Bake in the preheated oven until casserole is simmering and mozzarella cheese is melted and bubbling, about 20 minutes.
Combine pork, molasses, salt, black pepper, sage, thyme, red pepper flakes, onion powder, parsley, nutmeg, fennel seeds, cayenne, and allspice in a large bowl; mix well by hand. Divide pork mixture into 16 portions; shape into patties 1/4-inch thick. Heat a nonstick skillet over medium heat; pan-fry patties, in batches, until golden and no longer pink in the center, about 5 minutes per side.
In medium saucepan, bring water and milk to a boil. Stir in oats. Cook uncovered over medium heat, 1 minute for Quick Oats, 5 minutes for Old Fashioned Oats, stirring occasionally. Stir together almond butter, honey, cinnamon, and ginger, adding water 1 tablespoon at a time if mixture seems too thick. Stir into hot oatmeal. Top with chopped apple and almonds.
Mix peanut butter, brown sugar, cream cheese, and milk together in a bowl until smooth; refrigerate until chilled.
Place the onion, raisins, currants, garlic, chile powder, sesame seeds, cumin, cinnamon, cocoa powder, hot sauce, tomatoes, tomato sauce, and chicken broth into a slow cooker; stir to mix. Add the chicken breasts, and stir to cover with sauce. Cover and cook on Low 6 hours, then increase heat to High, and continue cooking until the chicken is tender, about 3 hours more. Or cook on Low for 11 to 12 hours. Once the chicken is tender, remove, shred, and stir it back into the mole. Serve sprinkled with slivered almonds.
Heat olive oil in a skillet over medium heat. Sprinkle both sides of the tilapia fillets with Chinese five-spice powder, salt, and black pepper; cook tilapia fillets in the skillet until lightly browned and the flesh is white and opaque, about 3 minutes per side. Remove from heat. Place the spinach leaves into a large salad bowl, and top with the orange bell pepper, grapefruit, tomato, and avocado. Drizzle the salad with the Asian-style dressing, sprinkle with almonds, and top with the cooked tilapia fillets.