HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mash thawed blueberries with a fork in a bowl, then place into a 1-quart canning jar. Add the lemon zest, cloves, and vodka. Seal the jar tightly with its lid and place in a cool, dark place. Allow the vodka to stand for 3 months, shaking the jar gently every few days. After 3 months, strain out the blueberries, and filter the vodka through cheesecloth into another 1-quart jar. Pour in the simple syrup, seal the jar tightly with its lid, and shake until the syrup has dissolved. Again place into a cool, dark place, and age for at least a month. When ready to bottle, filter again through cheesecloth, then pour into a decorative bottle of your choice.
Preheat an oven to 400 degrees F (200 degrees C). Grease a 7 inch square baking pan. Whisk together the flour, cornmeal, sugar, baking powder, and salt in a mixing bowl; set aside. Place the soy milk, oil, and tofu into a blender. Cover, and puree until smooth. Make a well in the center of the cornmeal mixture. Pour the pureed tofu into the well, then stir in the cornmeal mixture until just moistened. Pour the batter into the prepared baking pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cut into 9 pieces, and serve warm.
Stir Gorgonzola cheese, mascarpone cheese, and cream together until well combined. Mix in walnuts. Fill celery pieces with cheese mixture and garnish with a walnut half.
Preheat a panini press according to manufacturer's instructions. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Meanwhile, melt the butter in a large skillet over medium heat. Cook and stir the garlic and onion until the onion has softened and turned translucent, about 10 minutes. Stir in the spinach and cook until wilted, about 3 minutes more. While the onions and spinach are cooking, stir together the mayonnaise, minced chipotle peppers, and adobo sauce in a small bowl. Spread the mayonnaise over 4 slices of focaccia bread. Place a slice of cheese onto the 4 slices, then divide the turkey among the sandwiches. Place 2 strips of bacon onto each sandwich and top with the spinach mixture. Place the remaining slices of bread onto the sandwiches. Cook the sandwiches in the preheated panini grill according to manufacturer's directions until crispy and golden brown, about 5 minutes.
Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper. Combine the peanut butter, white sugar and egg. Mix until smooth. Drop spoonfuls of dough onto the prepared baking sheet. Bake at 350 degrees F (175 degrees C) for 6 to 8 minutes. Do not overbake! These cookies are best when they are still soft and just barely brown on the bottoms.
Pour the milk into a pan, and heat over medium heat until small bubbles form around the edge of the pan and milk is just below the boiling point. Do not let the milk boil. Remove from heat and cool. Skim off any skin that forms on the milk. Pour the cooled milk into a yogurt maker, and stir in the yogurt, vanilla, and bananas. Cook according to manufacturer's directions, or at least 4 hours . If desired, strain yogurt through a fine sieve or coffee filter to remove the whey, and return to the yogurt maker. Refrigerate the yogurt overnight or another 8 hours to thicken further.
Place ribs on a work surface and season generously with salt and pepper. Heat oil in a Dutch oven over high heat. Brown ribs in the hot oil on all sides, in batches if necessary, 5 to 7 minutes. Transfer ribs to a plate; pour off and discard all but a couple tablespoons of the rendered fat. Return Dutch oven to medium heat; cook garlic and ginger about 3 minutes. Return ribs to the Dutch oven; add beer and rice wine vinegar. Stir, cover, and reduced heat to low; simmer 2 1/2 hours. Preheat the oven to 300 degrees F (150 degrees C). Pour hoisin sauce over the ribs in the Dutch oven. Bake ribs uncovered in the preheated oven for 30 minutes. Transfer ribs to a serving plate; remove and discard ginger from the sauce. Strain and discard fat from the surface of the sauce before serving with the ribs.
Place the chicken breast halves in a large saucepan with enough water to cover. Bring to a boil. Cook 1 hour, or until the meat is tender and easily shredded. Shred chicken and set aside. Reserve 4 to 6 cups of the remaining broth. Prepare an 8x8 inch pan of cornbread according to package directions. Crumble the corn bread into a large bowl. Mix in the white bread. Preheat oven to 350 degrees F (175 degrees C). In a medium saucepan over medium heat, melt the margarine and stir in the onions and celery. Slowly cook, stirring occasionally, until tender. Stir the onions and celery into the bread mixture. Mix in the chicken, 4 cups reserved broth, cream of chicken soup, garlic powder, poultry seasoning, pepper and eggs. Blend with a potato masher until the mixture is the consistency of gelatin. Use more of the reserved broth as necessary to attain desired consistency. Transfer to a 9x13 inch baking dish. Bake in the preheated oven 30 minutes, or until golden brown.
Mix graham crackers, 1/3 cup sugar, and butter in a bowl; press half the graham cracker mixture into the bottom of 9x13-inch baking dish. Combine boiling water and lemon gelatin in another bowl. Mix lemon juice and lemon zest in a measuring cup and add enough water to make 1 cup; stir lemon juice mixture and 1 cup sugar into gelatin mixture until sugar is dissolved. Refrigerate and allow mixture to partially set, about 30 minutes. Beat evaporated milk in a cold glass or metal bowl until medium peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the milk should curl over slightly. Fold gelatin mixture into whipped milk until evenly mixed. Pour gelatin mixture into prepared crust and sprinkle remaining graham cracker mixture on top. Chill at least 3 hours before serving.
Place the sliced strawberries into a mixing bowl and stir in 1 cup of sugar. Cover, and refrigerate 2 hours to overnight. Stir the strawberries occasionally. The longer they sit in the syrup, the more syrup you will have. Preheat an oven to 375 degrees F (190 degrees C). Grease and flour a 9x13-inch baking dish. Whisk the flour together with cornstarch, and baking powder in a mixing bowl. Beat the egg yolks in a small bowl with the vanilla extract until smooth; set aside. Whip the egg whites with an electric mixer until very stiff. Slowly add the 1 1/4 cup sugar to the egg whites, a few tablespoons at a time, until the sugar is incorporated and the whites are stiff. Fold in the yolk mixture until almost fully blended into the whites. Fold in the flour mixture until just combined. A few small lumps of flour should remain. Scrape the batter into the prepared baking dish. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 22 to 25 minutes. Cool in the pan for 5 minutes, then invert the cake onto a sheet of waxed paper, and cut into 8 equal pieces. While the cake is cooling, whip the heavy cream with the confectioners' sugar to soft peaks. To assemble the strawberry shortcakes: cut each cake square in half horizontally, and put the bottom halves onto dessert plates. Spoon on the strawberries and syrup, then top with the cake tops. Spoon on whipped cream to serve.
Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9-inch pie plate. Combine sugar, flour, and salt in a bowl. Add butter and coconut extract. Add eggs 1 at a time, mixing well after each addition. Add cream of coconut and milk. Add shredded coconut. Pour mixture into the prepared pie plate. Bake in the preheated oven until set, 45 to 50 minutes. Chill completely before serving, at least 1 hour.
Preheat oven to 325 degrees F (165 degrees C). Heat olive oil in a large skillet over medium heat. Cook and stir mushrooms and onion in hot oil until softened, about 5 minutes. Remove from heat and set aside. Melt 2 tablespoons of butter in a stockpot over medium heat. Cook quinoa in melted butter until lightly brown. Pour enough stock to just cover the quinoa. Allow the liquid to reduce to half. Continue this process until quinoa is soft and all stock is absorbed, about 30 minutes. Season with salt throughout process. Stir mushrooms, onion, and tuna through the quinoa; season with black pepper. Stir 1/4 cup butter, the egg, and flour into the quinoa mixture; transfer to a casserole dish and top with bread crumbs to cover. Bake until the top is golden brown and the center is hot, about 30 minutes.
In a large stock pot melt butter and saute onions until tender. Add water and chicken granules, and bring to a boil. Measure out flour into a separate bowl and add some broth from stock pot to whisk together with flour. Slowly add flour mixture back into soup and add broccoli, cauliflower and carrots. Simmer until vegetables are tender. Add half and half cream, cheese and season with pepper. Heat through until cheese has melted being sure not to bring to a boil. Top with garlic croutons and serve.
Combine 2 cups grated coconut and coconut milk in a bowl until thoroughly mixed. Place sugar in a saucepan over medium heat; cook, stirring frequently, until sugar is melted, about 5 minutes. Remove saucepan from heat and stir in coconut mixture and almond flour until well combined; cool until easily handled. Roll coconut mixture into bite-size balls. Pour 1/4 cup grated coconut into a bowl and roll balls in coconut until coated. Refrigerate until chilled, at least 15 minutes.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet. Heat vegetable oil in a large skillet over medium heat. Sprinkle chicken breasts with salt and pepper, and place in hot oil; cook for 5 minutes, turning to brown evenly. Remove skillet from heat. Roll out pastry shells as thinly as possible so that it is big enough to fit around a chicken breast. Spread 2 ounces of cream cheese on one chicken breast, place in the center of a pastry sheet; fold the pastry around the chicken, and pinch the pastry edges together very tightly to seal. Repeat with remaining ingredients. Place the pastry-wrapped chicken breasts on a greased baking sheet. Bake for 12 to 15 minutes, until golden brown.
Preheat oven to 200 degrees F (95 degrees C). Generously grease 4 ramekins with 1 tablespoon butter. Set aside. Place bread cubes in a single layer on a baking sheet and bake in the preheated oven until dry, about 20 minutes. Preheat oven to 400 degrees F (200 degrees C). Melt 1 tablespoon butter in a skillet over medium heat. Stir in onion and salt; cook, stirring, until onions are light golden brown, 5 to 7 minutes. Stir chicken stock, cream, thyme, and black pepper into skillet; bring mixture to a boil and remove from heat. Stir bread cubes and chicken stock mixture in a large bowl until well combined. Stir in 1 ounce crumbled gorgonzola cheese. Divide mixture evenly between 4 prepared ramekins. Top each with a small crumble of gorgonzola. Bake in the preheated oven until golden brown, 15 to 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Beat butter, shortening, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Beat the first egg into the butter until completely blended, then beat in the vanilla with the second egg. Mix flour, baking powder, cocoa powder, and salt in another bowl; mix the flour mixture into the butter mixture until just incorporated. Fold in peanut butter chips, mixing just enough to evenly combine. Drop spoonfuls of the dough 2 inches apart onto ungreased baking sheets. Bake in preheated oven until cookies are set, about 8 minutes.
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Place bacon slices on the baking sheet and coat with brown sugar only on one side. Bake in the preheated oven, flipping once half way through, until browned and caramelized, 10 to 12 minutes. Remove bacon from the oven and place on a wire rack. Cool, break into small pieces, and set aside. Add peanut butter, sugar, and salt to a large mixing bowl. Blend until smooth using an electric mixer. Add milk, mixing on low speed until sugar is dissolved. Stir in the heavy cream and vanilla just until incorporated. Pour into an ice cream maker and churn according to manufacturer's instructions, about 20 minutes. Gradually sprinkle chocolate chips and crumbled bacon over the ice cream in the last few minutes of churning. Do not over churn because you may dissolve the bacon. Transfer the ice cream to an airtight container and freeze, 3 hours to overnight.
Combine watermelon, lemon juice, and sugar in a blender; blend until smooth and foamy. Pour blended mixture into a glass measuring cup through a fine-mesh strainer, pressing with a spoon to extract as much juice as possible; juice should measure about 1 3/4 cup. Pour watermelon juice into small glass dessert bowls. Freeze until firm, about 2 hours.
Place salmon chunks, parsley, bread crumbs, green onion, seafood seasoning, lemon juice, salt, and black pepper in a food processor. Pulse until salmon is chopped. Shape salmon mixture into four patties. Heat olive oil in a large skillet over medium-high heat. Pan-fry patties until golden brown, about 4 minutes per side.
In a small bowl, combine cream cheese, confectioners' sugar, vanilla, and almond extracts. Beat with an electric mixer until light and fluffy. In a separate medium bowl, beat whipping cream until stiff. Carefully fold cream cheese mixture into whipped cream. Spread beaten mixture in the bottom of pie crust. Cover with cherry pie filling. Refrigerate pie until set and cold, about 30 minutes.
Mix blueberries, water, and sugar together using a whisk in a small saucepan over low heat until sugar is dissolved, about 5 minutes. Increase heat to medium and bring a gentle boil, stirring often, until syrup is thickened, about 15 minutes. Whisk lemon juice into syrup; serve immediately or cool.
Pour chicken broth into a multi-functional electric pressure cooker. Place a steamer rack into the pot. Add yam and potato; sprinkle pink salt on top. Close and lock the lid. Turn valve to Seal. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Remove yam, potato, and rack. Strain liquid into a glass measuring cup and reserve. Return yam and potato to pot. Add milk and butter; mash using a potato masher until smooth. Scrape mashed potato topping into a bowl using a silicone spatula. Preheat the oven to 350 degrees F (175 degrees C). Select Saute function on the pressure cooker. Heat oil on high mode. Add onion and garlic; saute until slightly tender, 1 to 2 minutes. Add ground beef, salt, and pepper. Cook and stir until filling is well combined, 2 to 3 minutes. Add mushrooms; saute until starting to soften, about 1 minute. Stir corn, peas, broccoli, carrot, and celery into the pot with the filling. Pour in reserved potato liquid. Close and lock the lid. Set pot to Manual function. Select low pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 5 to 10 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Strain out excess liquid and discard; return filling to pot. Set pot to Saute mode. Dissolve gravy mix in just enough water to dissolve the powder; add to the filling in the pot. Cook and stir until gravy thickens, about 2 minutes. Transfer filling to a baking dish and cover with the mashed topping. Sprinkle Cheddar cheese on top. Bake in the preheated oven until cheese is melted, about 10 minutes. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil shepherd's pie until top is browned, 3 to 5 minutes. Let sit for 5 minutes before serving.
Mix mascarpone cheese, pumpkin puree, and cinnamon together in a bowl; add mashed apples and orange juice concentrate and stir until smooth. Refrigerate dip until chilled, about 1 hour.
In a large bowl, toss together cabbage, red pepper, yellow pepper, onion, carrots and celery. Refrigerate until serving. In a small bowl, whisk together the vinegar, oil, sugar, mustard and dill. Pour over salad and toss to coat just before serving.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together flour, pecans, sugar and cinnamon. Stir in margarine until well blended. Pat mixture into a lightly greased 9 inch pie pan. Bake for 8 to 10 minutes in the preheated oven.
Finely chop 2 tablespoons of green onions and set aside for the garnish. Cut remaining green onions into 1-inch pieces. Toss chicken thighs with five-spice powder and salt in a bowl. Heat oil in a skillet over medium heat. Add chicken thighs and cook until browned, about 5 minutes per side. Transfer to a plate, leaving drippings in the skillet. Cook green onion pieces in the drippings until lightly browned, about 4 minutes. Stir in plum jam, chicken broth, and balsamic vinegar. Bring to a boil. Reduce heat to medium and return thighs to the skillet. Cook until syrupy, turning a few times to coat, about 5 minutes. Garnish with reserved green onions.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Make the topping by mixing together 1/4 cup brown sugar, 1/4 cup white sugar, chopped walnuts and 1/2 teaspoon cinnamon. Set aside. In large bowl, mix together 1 cup white sugar, 1/2 cup brown sugar, flour, salt, baking soda and cinnamon. Make a well in the center, and pour in the oil, eggs and sour milk. Beat until smooth, then fold in chopped apples. Pour batter into prepared pan. Sprinkle with topping mixture. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Place chicken stock, rice, tomato sauce, olive oil, salt, sazon seasoning, garlic powder, and chicken bouillon in the rice cooker; stir to combine. Cover and cook according to manufacturers' instructions for one cycle until rice is tender and fluffy, 20 to 25 minutes.
In a small bowl, combine sliced avocado and lemon juice. Add water to cover; set aside. Preheat an outdoor grill for high heat and lightly oil grate. Heat butter in a large heavy skillet over medium-high heat. Saute the onions until browned and caramelized; set aside. Season the chicken with salt and pepper. Place on grill, and cook until no longer pink and juices run clear, about 5 minutes on each side. Place buns on grill just long enough to toast them. Spread buns with mayonnaise to taste, then layer with chicken, caramelized onion, provolone and avocado.
Preheat oven to 350 degrees F (175 degrees C). Place baguette slices on a baking sheet. Spread a thin layer of goat cheese over slices. Sprinkle rosemary on top. Bake in preheated oven until crispy at the edges, about 10 minutes. Toast walnuts in a skillet over medium heat, stirring constantly, about 5 minutes. Sprinkle walnuts on top of baguette slices; drizzle lightly with honey.
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink. Whisk together the sesame oil, soy sauce, balsamic vinegar, chili oil, and sugar in a large bowl. Toss the pasta in the dressing, then sprinkle with sesame seeds, green onion, and bell pepper. Serve warm, or cover and refrigerate for a cold salad.
Heat olive oil and water in a large skillet over medium heat. Add garlic; simmer until fragrant, about 2 minutes. Reduce heat slightly and mix in nettle leaves with a wooden spoon. Cook, stirring often, until leaves tender and emerald green in color, about 5 minutes. Season with salt and pepper.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan. In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses. In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan. Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.
Blend water, cashews, lemon juice, sesame seeds, onion, capers, Worcestershire sauce, Dijon mustard, garlic, salt, and black pepper together in a blender until smooth.
In a medium bowl, combine wine, Worcestershire sauce and liquid smoke. Stir in celery flakes, onion salt, garlic salt, and pepper.
Preheat oven to 350 degrees F. Place bread on baking sheet. Cut an oval on top of bread and remove bread center to make room for the dip. Tear removed bread top and bread center into bite-size pieces. Set aside for serving. Whisk milk gradually into gravy mix in medium saucepan. Stirring frequently, cook over medium heat until gravy comes to a boil. Reduce heat to simmer. Stir in 1 1/4 cups of the cheese, 4 tablespoons of the pickles, mayonnaise, and mustard. Cook 2 to 3 minutes or until cheese is melted. Stir in pork and ham. Spoon dip into bread. Sprinkle with remaining 1/4 cup cheese. Bake 10 minutes or until cheese is melted and bread is warm. Sprinkle dip with remaining 1 tablespoon chopped pickles. Serve with bread pieces.
Combine salmon, kale, green onions, and ginger in a saucepan; add water and turn heat to medium-high. Bring liquid to a boil; reduce heat and simmer until salmon flakes easily with a fork, about 10 minutes. Add more water if needed. Season salmon with salt and pepper. Stir rice into salmon mixture; cook until heated through, 2 to 3 minutes. Remove saucepan from heat. Stir seaweed into mixture and top with sesame oil.
Fry the bacon in a large skillet over medium heat until crisp. Remove from the pan, and set on paper towels to drain. Crack the eggs into the pan with the bacon grease so that they are about 1 inch apart. Season with salt and pepper. When the eggs look firm, flip them over, and cook on the other side to your desired doneness. Transfer to a plate and serve with bacon.
Cut several very shallow crosswise slashes across the skin of each duck breast about 1/2 inch apart. The cuts should only barely cut into the skin and fat; don't cut into the meat. Season skin sides with salt. Generously season meat sides with salt, black pepper, and thyme. Place duck breasts in a heavy-duty resealable plastic bag, squeeze out all air, and seal. Refrigerate for 1 hour. Fill a large Dutch oven about 2/3 full with water. Bring water to 135 degrees F (57 degrees C) over medium heat. Attach a candy or oil thermometer to the side of the Dutch oven in order to monitor and maintain the water temperature. Place a silicone hot pad into bottom of the pan to keep the plastic bag from contacting the hot bottom of the pan. Place plastic bag containing duck breasts in the Dutch oven, adjusting the heat as necessary to maintain the temperature at 135 degrees F (57 degrees C). Cook for 1 hour, moving the bag around occasionally and maintaining the temperature. Remove duck breasts from plastic bag and pat dry. Generously season skin sides with salt. Heat vegetable oil in a skillet over high heat. Place duck breasts with skin sides down in skillet and cook until fat renders and skin is golden brown, 5 minutes. Turn breasts over and cook until lightly browned and meat still pink in the center, 1 minute. Let duck breasts rest for 2 minutes before slicing.