HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mash jellied cranberry sauce in a 3-quart bowl. Stir gelatin mix thoroughly into cranberry sauce. Pour boiling water into mixture and stir until gelatin has dissolved completely, about 3 minutes. Chill in refrigerator until softly set, 2 to 3 hours. Gently fold sour cream into gelatin mixture, leaving marbled streaks of sour cream and gelatin mix. Return to refrigerator until firmly set, 4 hours to overnight. Store leftovers in refrigerator.
Preheat oven to 350 degrees F (175 degrees C). Mix ground sirloin, bacon, onion, bell pepper, oats, Cheddar cheese, sour cream, Worcestershire sauce, and Cajun seasoning salt in a large bowl; shape into a loaf. Line 1 1/2-quart loaf pan with bread slices. Put loaf atop the bread. Bake in the preheated oven until no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Stir tomato sauce and brown sugar together in a saucepan over medium heat; simmer until the sugar dissolves. Add Cheddar cheese in small batches, stirring to melt each batch before adding the next. Stir onion and parsley into the sauce and continue cooking until hot, about 5 minutes. Pour sauce over the meatloaf.
Melt 1 1/2 tablespoons butter in a small microwave-safe bowl. Set aside. Mix brown sugar, coconut, and salt together in a shallow bowl. Heat remaining butter in a cast iron skillet over medium-high heat. Dip each piece of salmon first into the melted butter and then into the coconut mixture; drop into the hot butter. Sear quickly, about 2 minutes. Flip and sear on the other side, about 2 minutes more. Remove skillet from the heat and cover for a few minutes or until ready to serve; this helps caramelize the coconut crust.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two baking sheets. Cream the sugar and shortening together in a large mixing bowl until light and fluffy. Beat in the eggs, one at a time. Stir in the flour, salt, baking soda, cinnamon, and nutmeg, blending thoroughly. Mix in the persimmon pulp, raisin paste, and walnuts. Drop by spoonfuls onto prepared cookies sheets, and spread out slightly. Bake in preheated oven until cookie top springs back when touched, 12 to 15 minutes. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Preheat oven to 350 degrees F (175 degrees C). Grease two baking sheets or line them with parchment paper. In a large bowl, using an electric mixer, beat together butter, peanut butter, brown sugar, and vanilla until creamy. Beat in eggs and water. Mix together flours, oats, wheat germ, salt, cinnamon, and baking soda. Mix into peanut butter mixture. Stir in raisins or dates (see Cook's Note). Drop by ice cream scoopfuls 2 1/2 inches apart on prepared baking sheets. Flatten slightly. Bake in preheated oven for 18 to 20 minutes. Cool on baking sheet for 2 minutes, then transfer to cooling racks. Store in an airtight container.
Combine flour, baking powder, and salt in another bowl. Combine cream cheese, butter, and sugar in a large bowl. Beat with an electric mixer on medium-high speed until smooth and creamy, about 2 minutes. Add eggs and vanilla extract and mix until incorporated. Reduce speed to low, add flour mixture, and mix until just combined. Refrigerate dough until firm, at least 30 minutes. Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Roll dough into 1 1/2-inch balls. Pour graham cracker crumbs into a shallow bowl; roll dough balls in the crumbs. Place balls 2 inches apart on the prepared baking sheets. Make an indentation in the center of each ball with the back of a tablespoon measure. Place 3 cherries in each indentation. Bake in the preheated oven, switching and rotating the sheets halfway through, until edges are golden, 12 to 14 minutes. Cool for 5 minutes on the baking sheets. Transfer to wire racks to cool completely.
Put water in large pot, and heat on high until boiling. Add sugar and stir until dissolved. Add teabags and let steep until desired strength is acquired. Stir in cranberry juice concentrate, and allow to cool.
Preheat oven to 250 degrees F (120 degrees C). Mix butter, Worcestershire sauce, seasoned salt, garlic powder, and onion powder in a bowl. Combine rice cereal squares, corn cereal squares, wheat cereal squares, pretzels, goldfish crackers, bagel chips, and peanuts in a bowl. Mix about 1/4 the cereal mixture with 1/4 the butter mixture in a separate bowl until coated; continue adding more cereal mixture and more butter mixture until cereal mixture is fully coated in butter mixture. Pour onto a baking sheet. Bake in the preheated oven, stirring every 15 minutes, until butter mixture is baked into cereal mixture, about 1 hour.
Put steak in a large resealable plastic bag. Whisk olive oil, lime juice, Worcestershire sauce, garlic, oregano, salt, cumin, and black pepper in a small bowl. Reserve 1/2 cup marinade for vegetables; pour remainder over steak and turn to coat. Seal bag. Chill at least 2 hours or up to 12 hours. Preheat oven to 450 degrees F (230 degrees C). Place 1 rack in center position and another 4 inches from broiler. Line a baking sheet with aluminum foil and spray with cooking spray. Toss black beans, tomatoes, and onion, with reserved 1/2 cup marinade on the prepared baking sheet and spread in an even layer. Roast on center rack until vegetables begin to pucker and brown, 15 to 20 minutes. Remove baking sheet from oven and turn oven to broil. Push vegetables to the middle of the pan. Remove steak from marinade, allowing excess liquid to drip off, brush off garlic, and set on top of vegetables. Discard marinade. Broil steak on top rack, flipping once, until it begins to char and an instant-read thermometer inserted into thickest part registers 125 degrees F (52 degrees C) for rare or 135 degrees F (57 degrees F) for medium-rare, 3 to 5 minutes per side. Cover steak loosely with foil and let rest 10 minutes before slicing thinly across the grain. Serve warm steak and vegetables with pan juices over romaine; top with queso fresco and cilantro.
Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with cupcake liners. Spread a heaping teaspoon of crushed cookies over the bottom of each muffin cup. Beat cream cheese and sugar in a large bowl using a electric mixer until smooth. Blend in milk. Add eggs, 1 at a time, mixing well after each addition. Add sour cream, flour, and vanilla extract; mix until smooth. Fill each muffin cup half-full with batter. Bake in the preheated oven until the center of a cupcake no longer jiggles when pressed, 25 to 35 minutes. Let cool, 1 to 2 hours.
Combine 1/4 cup olive oil, lemon juice, 2 cloves minced garlic, oregano, and 1/2 teaspoon salt in a large resealable bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours. Mix yogurt, cucumber, 1 tablespoon olive oil, vinegar, 1 clove minced garlic, and 1 pinch salt together in a bowl. Refrigerate tzatziki sauce for flavors to blend, 1 to 2 hours. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Soak wooden skewers in a bowl of water for about 15 minutes. Remove chicken from marinade and thread onto the soaked skewers. Discard unused marinade. Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides and chicken is no longer pink in the center, about 8 minutes per side. Serve with tzatziki sauce.
Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking dish with aluminum foil. Place potatoes and water in baking dish and cover with aluminum foil. Bake in the preheated oven 1 hour. In a medium saucepan over medium heat, melt together processed cheese food and butter. Stir in dry ranch-style dressing mix and milk. Pour the processed cheese food mixture over potatoes. Return to oven, reseal and continue cooking 30 minutes, until potatoes are tender and processed cheese food mixture is bubbly.
Heat oil in a large skillet over medium heat. Add onion and pancetta; cook until onion is soft and pancetta crisp, about 5 minutes. Add zucchini and bouillon cube. Cook and stir for 2 to 4 minutes. Pour in water and cover skillet. Cook until zucchini is soft and liquid has been absorbed, about 7 minutes. Lastly add the cream and mix well, remove from heat. Meanwhile, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and add to the skillet. Mix well. Serve with Parmesan cheese.
Sprinkle salt on a small plate. Lightly wet the rim of a cocktail glass or margarita glass with a damp paper towel. Dip the moistened rim in salt to coat. Set aside. Combine tequila, orange-flavored brandy, and lime juice in a cocktail shaker. Add ice and shake until chilled. Strain into a salt-rimmed cocktail glass or a salt-rimmed, ice-filled margarita glass. Garnish with a lime wheel.
Line a 13 x 9 x 2-inch pan with aluminum foil and then spray with a no-stick cooking spray. Combine sugar, butter and milk in large saucepan, stirring constantly on medium heat, until mixture comes to a boil. Boil 5 minutes, stirring constantly. Remove from heat. Add peanut butter. Stir until well blended. Add marshmallow creme and vanilla. Beat until well blended. Spread in prepared pan. Cool. Cut into candy-sized pieces. Store in covered container.
Mix marmalade, water, soy sauce, mojo criollo dressing, brown sugar, orange juice, ginger, garlic powder, and orange zest in a bowl. Measure 1 cup marinade and pour into a large resealable plastic bag; add beef to bag. Seal bag and turn beef inside bag to coat completely. Marinate in refrigerator, turning occasionally, for at least 8 hours to overnight. Cover bowl with remaining marinade and refrigerate. Remove beef from marinade; discard used marinade. Preheat grill for medium heat and lightly oil the grate. Grill beef on the preheated grill, basting frequently with reserved marinade, until desired doneness is reached, 5 to 10 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
In a large bowl, dissolve yeast in warm water. Add potato flakes, sugar, salt, egg, vegetable oil, onion powder, and 1cup of the flour. Beat until smooth. Stir in remaining flour. Continue stirring until smooth, scraping batter from sides of bowl. Cover and let dough rise in warm place until doubled, about 20 to 30 minutes. Preheat oven to 400 degrees F (200 degrees C). Lightly grease 12 muffin cups. Punch down dough. Spoon dough into 12 greased muffin cups, filling each half full. Let rise until batter reaches tops of cups, or about 20 minutes. Bake in a preheated 400 degree F(200 degrees C) for 15 minutes. Serve immediately.
In a large bowl, mix together the eggs, white sugar and butter until smooth. Stir in the buttermilk and coffee. The mixture will look curdled. Combine the flour and baking soda; stir into the coffee mixture. Blend in bran cereal. Cover and refrigerate for at least 20 minutes or up to a week. Preheat the oven to 375 degrees F (190 degrees C). Grease a muffin pan or line with paper muffin liners. Fill each cup with 1/4 cup batter. Bake for 18 to 20 minutes in the preheated oven, or until the top springs back when lightly touched. Cool in pan before removing.
Place pink beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain. Place drained beans in a stockpot with enough cold water to cover. Bring to a simmer and cook until almost completely tender, about 1 hour 45 minutes. While beans are simmering, cook and stir bacon in a large saucepan over medium heat until cooked through but not crispy, 5 to 7 minutes. Add ham; cook and stir until ham is heated through, about 1 minute. Stir garlic into ham mixture and cook until garlic is fragrant, about 1 minute more. Add tomatoes, 1/2 cup water, ketchup, sugar, dry mustard, paprika, chili powder, salt, chipotle chile powder, and oregano. Bring to a simmer, reduce heat to low, and cook until flavors blend, about 30 minutes. Drain beans, reserving 1 cup of the cooking liquid. Combine beans, reserved liquid, and tomato mixture in the beans stockpot; bring to a simmer, reduce heat to low, and cook, stirring occasionally, until beans are tender and mixture has thickened, about 30 minutes.
Preheat oven to 400 degrees F (200 degrees C). Line and cover a baking sheet with aluminum foil. Place a baking rack on top of foil layer and spray rack with cooking spray. Place 4 bacon slices on the prepared rack. Coat 1 side of each slice with 1 tablespoon maple syrup using a pastry brush. Take ends of each strip and twist in opposite directions until the syrup-glazed side is twisted into the interior and the bacon is coiled tight. Place toothpicks in each end of bacon strips to hold in place. Bake bacon in the preheated oven for 15 minutes. Remove baking sheet from oven and brush the twisted bacon with another 1 tablespoon maple syrup. Continue baking until cooked through and crispy, about 5 minutes more. Remove baking sheet from oven and cool bacon. Place the remaining 4 bacon slices in a skillet over medium heat; cook, flipping occasionally, until crispy, about 5 minutes. Keep bacon grease in the skillet. Transfer the bacon slices from the skillet to a saucepan, pouring about 1 tablespoon bacon grease into the saucepan. Add the remaining 6 tablespoons maple syrup to saucepan. Cook and stir bacon maple syrup over medium heat until flavors have combined, 3 to 4 minutes. Remove saucepan from heat and cool, allowing bacon flavor to infuse into the syrup, about 10 minutes. Remove bacon from maple syrup and place on a work surface; chop into bits. Combine bacon-infused maple syrup and milk in a blender; blend on low until combined. Add ice cream and blend on medium until mixed, but still thick. Add most of the bacon bits and stir until incorporated into the milkshake. Pour milkshake into 4 glasses and top each with 1 tablespoon whipped cream. Sprinkle remaining bacon bits over whipped cream and garnish each with a bacon twist.
Preheat oven to 350 degrees F (175 degrees C). In a medium baking dish, mix together Cheddar cheese, Parmesan cheese, artichoke hearts, green onions, garlic salt, mayonnaise and shrimp. Sprinkle with paprika. Bake in the preheated oven 20 minutes, or until bubbly and lightly browned.
Blend yeast flakes, parsley, onion, garlic, celery seed, and dill together in a blender until mixture is a fine powder.
Lightly grease 8x8 inch baking dish. Pour the coconut oil into a bowl, and sift in the cocoa, stirring to blend evenly. Stir in the honey, and mix until smooth. Spread mixture into prepared dish, and refrigerate at least 1 hour. Cut into 1 inch squares.
Reconstitute powdered milk by stirring into 15 cups cold water; stir until dissolved. Combine reconstituted milk, heavy cream, and citric acid in a large pot over low heat. Heat to 90 degrees F (32 degrees C), about 15 minutes. Dilute 1/4 teaspoon rennet in remaining 1/4 cup water. Pour into the pot and stir, about 45 seconds. Continue to heat mixture until it reaches 100 degrees F (38 degrees C), about 10 minutes. Remove from heat. Let mixture stand until temperature climbs to 105 degrees F (41 degrees C), about 3 minutes, and sets into curd. Pull edge of the curd gently with a thin knife or spoon to check to make sure it is set. Slice vertically into the pot to cut curd into 1-inch squares. Transfer curd to a microwave-safe bowl using a hand-held strainer or slotted spoon, draining out as much liquid (whey) as possible. Heat the curd in the microwave on high for 1 minute. Drain off whey. Stretch curd mixture and fold, repeating until it cools and becomes difficult to stretch. Reheat in the microwave for 30 seconds. Drain whey. Stretch and fold the curds repeatedly. Repeat this process one more time, kneading salt and liquid smoke into the cheese. Shape into a ball and place in a bowl of cold water. Cover with plastic wrap and chill until firm.
In a saucepan over medium heat, heat milk until bubbles form at edges. In a bowl, combine sugar, cornstarch and salt. Add 1/4 cup of the hot milk to the cornstarch mixture, then whisk well until all the liquid is incorporated and there are no lumps. Pour the cornstarch mixture into the milk, whisking to combine. Continue to cook and stir until mixture thickens enough to coat the back of a metal spoon, about 8 to 10 minutes. Do not boil. Remove from heat, stir in vanilla extract and peanut butter. Pour the pudding into the pop molds to within 1/4 of the top, leaving room for the pudding to expand. Place the tops on the mold and freeze until frozen solid, about 4 hours. To remove from molds, run under hot water to slightly melt the side of the pudding pop, then twist the stem top and remove.
Spread almonds in a single layer on a baking sheet and place in a cold oven. Turn oven on to 350 degrees F (175 degrees C). Bake almonds, stirring occasionally, until light tan and fragrant, 12 to 15 minutes. The nuts will continue to cook after removing from oven. Meanwhile, mix sugar and salt together in a small bowl; sprinkle about 1 tablespoon sugar mixture into a large bowl. Stir honey, water, and almond oil together in a saucepan; bring to a boil. Add almonds; cook and stir until almonds have absorbed all the liquid, about 5 minutes. Transfer coated almonds to the large bowl sprinkled with sugar mixture. Sprinkle remaining sugar mixture over almonds; toss to coat evenly. Spread almonds onto waxed paper to cool completely. Store at room temperature in a tightly covered container or plastic bag.
Preheat oven to 375 degrees F (190 degrees C). In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the milk and vanilla. Combine the flour, baking soda and salt; stir into the sugar mixture until well blended. Stir in the oats, chocolate chips. walnuts and coconut until evenly distributed. Drop by rounded tablespoons onto ungreased cookie sheet. Bake 10 to 12 minutes in the preheated oven for a chewy cookie or 14 minutes for a firmer cookie. Cool for 1 minute on the cookie sheet and then remove to wire rack. Cool completely and then store in tightly sealed container.
Preheat oven to 350 degrees F (175 degrees C). Whisk flour, baking soda, and salt together in a bowl. In a large mixing bowl, mash the butter with white sugar and brown sugar until the mixture is well combined. Beat in the eggs, one at a time, and stir in vanilla extract. Stir in the flour mixture, about 1 cup at a time, then mix in the chocolate chips. Drop the dough by rounded tablespoon onto baking sheets, about 2 inches apart. Bake in the preheated oven until golden brown, 12 to 15 minutes. Allow to cool for about 5 minutes on the baking sheets before removing cookies to finish cooling.
Preheat oven to 350 degrees F (175 degrees C). Place squash on a baking sheet. Grease a pie dish. Bake squash in the preheated oven until easily pierced with a fork, 45 minutes to 1 hour. Cool squash until able to touch, about 15 minutes; cut in half, remove seeds, and scoop meat into a bowl. Mix squash, onion, turkey, eggs, pumpkin pie spice, and salt together in a bowl until smooth; pour into prepared pie dish. Bake in the oven until edges become lighter in color and middle is set, 35 to 45 minutes.
Preheat oven to broil. Line a baking sheet with foil. Halve the green bell pepper, red bell pepper, jalapeno peppers, and serrano peppers lengthwise and discard stems and seeds. Place on baking sheet and brush the peppers with olive oil. Roast peppers under the broiler until the skin blackens and blisters, 3 to 5 minutes. Place peppers in a bowl and cover with plastic wrap; allow the peppers to steam until the skins loosen, about 10 minutes. Peel skin off the peppers and discard. Combine the green bell pepper, red bell pepper, jalapenos, serrano, onion, tomato, garlic, cilantro, diced tomato with juice, lime juice, salt, black pepper, and beer in a blender. Blend to desired consistency. Transfer to a bowl and allow to cool in the refrigerator for 30 minutes before serving.
Bring a pot of water to a boil over medium heat, and stir in the rhubarb; simmer for 2 minutes to blanch. Drain in a colander set in the sink, and let cool. Stir together the cooled rhubarb, apple, green onions, lime juice, honey, and jalapeno pepper until thoroughly combined.
(Use a funnel that has a 2-inch opening, to layer nicely in jar.) With wire whisk, mix flour, baking powder, and baking soda. Pour into jar, pack down level with heavy object. Mix oatmeal in a blender. Grate chocolate bar and mix into the oatmeal. Pack on top of flour in jar. Add white sugar and pack down. Add brown sugar and pack down. Layer chopped nuts on top of brown sugar. Finish layering jar with mini or regular chocolate chips until even with the top (no more than 1/2 cup). RECIPE TO ATTACH TO JAR: Preheat oven to 375 degrees F (190 degrees C). Spoon chocolate chips and nuts into small bowl, set aside. Spoon brown and white sugar into mixing bowl, add 1/2 cup margarine or butter, cream well. Add 1 egg and 1/2 teaspoon vanilla, mix well. Pour oatmeal and flour mixture from jar into bowl, mix thoroughly. Stir in chocolate chips and nuts. Roll into walnut size balls, place on slightly greased cookie sheet 2 inches apart. Bake for 8 to 10 min. INGREDIENTS: flour, oatmeal, brown and white sugars, soda, baking powder, grated chocolate, chocolate chips, nuts.
Preheat oven to 400 degrees F (200 degrees C). Line a muffin tin with paper liners. Mix milk, egg, and olive oil together in a bowl. Add flour, sugar, and baking powder; mix well. Fold blackberries into the batter. Spoon batter into the muffin tin, filling each cup 1/2 way. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.
Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Melt coconut oil in a skillet over high heat while rice cooks. Squeeze juice of 1 lime into the skillet. Add shrimp and cook for 1 minute. Sprinkle some chile powder over the shrimp. Flip shrimp and cook for 25 seconds more. Transfer shrimp to a container. Sprinkle with more chile powder and a bit more lime juice. Cover and toss. Keep covered to keep warm. Reheat skillet over medium-high heat. Toss in bok choy, carrot, red bell pepper, and scallion. Stir in peanut butter and sriracha sauce; cook for 1 minute. Add cooked rice. Toss well to ensure that everything is coated evenly. Spoon rice onto a plate and place shrimp on top. Squeeze juice of the second lime over the finished plates. Zest 1 lime over the shrimp.
Preheat oven to 350 degrees F (175 degrees C). Place meat in a roasting pan. Sprinkle carrots, celery and minced garlic around roast. In a small bowl, combine the brown gravy mix and water, mixing into a smooth paste. Add onion soup mix, cream of mushroom soup and cola-flavored carbonated beverage. Pour over the roast. Cover pan, and cook 1 hour in the preheated oven. Reduce oven temperature to 225 degrees F (110 degrees C), and continue cooking 2 hours. Remove from oven, and turn roast over so that the top is now covered with the gravy. Cover pan, and return to oven for a minimum of 2 hours. Remove from oven, and let meat rest for 10 minutes before slicing.
In a shallow glass dish, combine the beer, garlic, pepper, oyster sauce and lemon juice. Mix well. Rub steaks on both sides with steak seasoning, and place in the marinade. Be sure to coat the steaks well. Cover and refrigerate for at least 2 hours. Preheat grill for high heat, and lightly oil grate. Remove steaks from marinade, and discard marinade. Grill steaks for about 5 minutes on each side, or to desired doneness.