HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat a griddle over medium heat. Combine water, flour, and salt in a bowl. Fold beet greens and stems into the batter. Scoop about 1/3 cup batter onto the hot griddle. Cook until browned, 3 to 4 minutes per side. Repeat with the remaining batter. Combine soy sauce, rice vinegar, sesame oil, garlic, and red pepper together in a bowl; serve sauce alongside pancakes.
Mix the turkey, cranberries, almonds, and cranberry sauce in a bowl. Place about 1 teaspoon of the mixture in the center of each wonton wrapper. Fold wrappers over filling, moisten edges, and press with a fork to seal. Heat the oil in large skillet or deep fryer. Fry the wontons in the hot oil until golden brown. Drain on paper towels.
Combine baking soda with the boiling water. Soak the dates in the water and baking soda solution for 30 minutes. Cream sugar and butter together. Add eggs, vanilla, dates, nuts, flour, and salt. Divide batter equally between two 9 x 5 (or 8 1/2 x 4 1/2) inch greased loaf pans. Bake 1 hour at 300 degrees F (150 degrees C) (or until loaf tests done). Can be frozen when cool.
Preheat oven to 400 degrees F (200 degrees C). Mix almond milk, protein powder, peanut butter, egg whites, and vanilla extract together in a bowl until smooth. Pour into a 9-inch square baking pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes. Let cool, about 5 minutes, before cutting into 10 squares.
Heat vegetable oil in a skillet over low heat. Stir mustard seed into hot oil; cook and stir until seeds start to crackle, about 30 seconds. Stir garlic, green chile pepper, curry leaves, cumin seed, and asafoetida powder into mustard seeds; cook and stir until the garlic is fragrant and beginning to turn golden, 3 to 5 minutes. Stir tomatoes into garlic mixture, increase heat to medium, and cook, stirring frequently, until the tomatoes are softened, about 10 minutes. Add water, cumin, cayenne pepper, coriander, and turmeric to tomato mixture; stir. Mix potato, bell pepper, lemon juice, and salt into tomato mixture; bring to a boil, reduce heat to medium-low, cover the skillet with a lid, and simmer until potatoes and peppers are tender, 15 to 20 minutes. Garnish with cilantro leaves.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan. In a saucepan, combine water and raisins. Bring to a boil and cook for 5 minutes. Remove from heat and stir in chopped dates and baking soda. Set aside. In a large bowl, cream together 1/2 cup butter and 3/4 cup white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour, salt and date mixture. Pour batter into prepared pan. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove cake from oven, and set oven to Broil. Make Topping: In a saucepan, melt 4 tablespoons of butter. Stir in brown sugar, cream and chopped nuts. Spread mixture over warm cake and place under broiler until lightly browned, about 3 minutes. Watch carefully - it burns easily under the broiler. Cool before serving.
Rub bottom and sides of slow cooker with 1/2 of the butter. Toss onions and salt with remaining butter in a bowl. Cook onions on Low until browned and sweet, about 10 hours.
Place flour, brown sugar, warm water, salt, olive oil and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start. Deflate the dough and turn it out onto a lightly floured surface. Form dough into two loaves. Place the loaves seam side down on a cutting board generously sprinkled with cornmeal. Cover the loaves with a damp cloth and let rise, until doubled in volume about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C). In a small bowl, beat together egg and 1 tablespoon water. Brush the risen loaves with egg mixture. Make a single long, quick cut down the center of the loaves with a sharp knife. Gently shake the cutting board to make sure that the loaves are not sticking. If they stick, use a spatula or pastry knife to loosen. Slide the loaves onto a baking sheet with one quick but careful motion. Bake in preheated oven for 30 to 35 minutes, or until loaves sound hollow when tapped on the bottom.
Place ice cubes, peach, and frozen yogurt in a blender in order listed; blend until smooth.
Peel the plantain and cut it into 1-inch chunks. Heat the oil in a large skillet. Place the plantains in the oil and fry on both sides,; approximately 3 1/2 minutes per side. Remove the plantains from the pan and flatten the plantains by placing a plate over the fried plantains and pressing down. Dip the plantains in water, then return them to the hot oil and fry 1 minute on each side. Salt to taste and serve immediately.
Season chops with salt and cracked black pepper. Melt 1 tablespoon I Can't Believe It's Not Butter!(R) Spread in large nonstick skillet over medium-high heat and cook chops, turning once, until done, about 8 minutes. Meanwhile, grate 1 teaspoon peel and squeeze 1/4 cup juice from orange. Remove chops to serving platter and keep warm. Melt remaining 1 tablespoon Spread in same skillet over medium-high heat. Add orange juice and bring to a boil, scraping brown bits from bottom of pan. Boil 1 minute or until mixture reduces slightly. Remove from heat and stir in sage and orange peel. Drizzle over chops.
Heat milk, ground coffee, 1/4 cup brown sugar, and mint in a saucepan over low heat until warmed through, 7 to 10 minutes. Whisk egg yolks and remaining 1/2 cup brown sugar in a bowl; slowly whisk in about 1 cup hot milk mixture. Pour egg yolk mixture into saucepan and continue to heat until custard is thickened, about 5 minutes. Line a sieve with cheesecloth and strain custard into a large bowl; discard solids. Whisk heavy cream into custard. Cover and refrigerate until chilled, 4 to 5 hours. Stir rum and chocolate into chilled custard and pour into an ice cream maker. Freeze according to manufacturer's directions.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan. In a large bowl, cream the butter or margarine with the white sugar and the brown sugar. Beat in the egg, then the orange juice, vanilla, and grated orange rind. In another bowl, stir together the flour, oats, salt, ginger, and baking powder. Beat into the orange mixture and then stir in the nuts. Pour batter into the prepared pan. Bake at 350 degrees F (175 degrees C) for 40 minutes, or until cake tests done. Transfer to a cooling rack and allow cake to cool. Makes 10 to 16 servings.
Soak 2 cups hickory wood chips in water for an hour or so. Prepare the grill for indirect cooking, and position a drip pan under the grate. Drop a handful of soaked hickory over coals when ready to barbeque. Brush grate lightly with oil. Position ribs on grill directly above the drip pan. Cover with onions. Close the lid, and cook for 1/2 hour. After the first 1/2 hour, brush the ribs liberally with barbeque sauce every 15 to 20 minutes for an hour. Add more coals and/or hickory chips as needed. Carve the ribs, and serve.
Preheat an outdoor grill for low heat. Spread 1 tablespoon of salsa on half of each tortilla. Distribute the onion, green bell pepper, red bell pepper, tomato, cilantro, chives, olives, and shrimp evenly among the tortillas. Sprinkle each with cheese, and fold tortillas in half to cover the filling. Lightly oil the grill grate. Place the filled tortillas directly on the grill. Cook about 2 minutes per side, until cheese is melted and the tortilla has grill marks. Serve with remaining salsa and sour cream.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking dish. Pierce the sweet potato several times with a fork and cut in half. Place in a microwave-safe dish; pour water to about 1/2-inch deep. Cook in microwave 10 minutes. Arrange the onion, apple, and carrots into the bottom of the prepared baking dish. Brush the barbecue sauce on both sides of the chicken breasts and lay atop the vegetables. Peel the sweet potato and cut into large chunks; scatter into the baking dish. Sprinkle the cranberries over the dish. Bake in the preheated oven until the chicken is tender and no longer pink in the center, 45 to 55 minutes. Allow to cool 5 minutes before serving.
Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of salted water to a boil; cook cauliflower in the boiling water until slightly tender, about 10 minutes. Carefully remove cauliflower and place, stem-side down, on a baking sheet. Cut cauliflower in half through the stem; lay cut-side down on the baking sheet. Combine mayonnaise and curry powder together in a bowl; spread over the cauliflower halves. Sprinkle Cheddar cheese-Monterey Jack cheese over curry-mayonnaise layer. Bake in the preheated oven until cheese is melted and bubbling, about 10 minutes.
Arrange lettuce wedges on serving plates and top each wedge with tomato and green onion pieces. 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; chop when cool enough to handle. Transfer bacon to a bowl. Dissolve brown sugar with red wine vinegar, salt, and black pepper in the hot skillet over medium heat, whisking until brown sugar has dissolved. Stir bacon into dressing; adjust seasoning. Pour hot bacon dressing over lettuce wedges.
Preheat the oven to 375 degrees F (190 degrees C). Bring a small saucepan of lightly salted water to a boil. Add macaroni, and cook for 8 minutes, or until tender. Drain, and set aside. Place ground turkey and green pepper in a large skillet. Cook over medium-high heat until browned. Drain grease, and return skillet to heat. Stir in the beans, cooked macaroni, vegetable juice, salt and pepper. Heat through, and pour into a 9x9 inch baking dish or casserole dish. Separate biscuits, and cut into quarters. Place the biscuits on a baking sheet. Bake the casserole uncovered, and at the same time bake the biscuits for 15 minutes in the preheated oven, or until the biscuits are done. Just before the biscuits are done, remove the casserole from the oven, and lay slices of cheese over the top. Return to the oven to melt. To serve, dish the mixture out onto serving plates, and press a few biscuit quarters into each helping.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch pan. Prepare cake mix according to package directions and pour 1/2 of the batter into the prepared pan. Bake at 350 degrees F (175 degrees C) for 15 minutes. In a saucepan melt caramels, 3/4 cup of the butter or margarine, and evaporated milk, pour over baked cake. Sprinkle chocolate chips and chopped pecans over caramel mixture. Pour remaining cake batter on top and bake for 20 minutes at 350 degrees F (175 degrees C). Cool and frost. To Make Frosting: Melt 2 tablespoons of the butter or margarine and the unsweetened chocolate together. Remove from heat and add the corn syrup, vanilla, confectioner's sugar, and milk, mix well and use to frost cooled cake.
In a saucepan, mix together cream and flour. Cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat and cool. Using an electric mixer, beat in the butter, confectioners' sugar and vanilla. Continue to beat on high speed for 6 minutes, or until frosting reaches spreading consistency.
In a medium bowl, mix together the beef, mustard, hot pepper sauce, Worcestershire sauce, brandy, salt, pepper and egg until well blended. Arrange the meat in a neat pile on a glass dish, and cover with aluminum foil. Refrigerate for 30 minutes to allow the flavors to blend. Serve as a spread on crackers or toast.
Preheat an oven to 350 degrees F (175 degrees C). Grease 3 small loaf pans. Combine rye flour, baking soda, salt, buttermilk, brown sugar, white sugar, corn syrup, molasses, eggs, anise seed, and melted butter in a large bowl, and mix well. Scrape the batter into the prepared loaf pans, and bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Remove pans from the oven, and cool on their sides for about 15 minutes before loosening the sides of the loaves from the pans. Remove the loaves, and finish cooling on a wire rack.
Stir together bread crumbs, sugar, salt and pepper. Coat tomatoes in the crumb mixture. Heat oil in a large frying pan over medium-high heat. Fry tomatoes for 2 minutes on each side. Drain on paper towels.
Sprinkle salt on a small plate or in a shallow bowl. Lightly wet the rim of a highball glass with a moistened paper towel. Dip the rim in salt to coat. Pour vodka and grapefruit juice into the prepared glass. Add ice and stir to combine.
Heat oil in a pot over medium-high heat. Saute onion and garlic until onion is translucent, about 5 minutes. Add chicken; cook and stir until mostly opaque, about 5 minutes. Add picante sauce, wine, cumin, sage, and bay leaf. Stir in black beans and pinto beans. Add tomatoes and chiles; simmer until flavors meld, about 10 minutes.
Mix together the sour cream, mayonnaise, horseradish, garlic, salt, black and white pepper, dill, and garlic powder in a bowl. Chill in the refrigerator for at least 20 minutes before serving.
Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners. Mix cake flour and baking powder together in a large bowl. Strain lychees into a bowl, reserving canning liquid. Pat lychees dry with a paper towel; cut into small pieces. Add 3/4 of the pieces to the flour mixture; toss lightly. Whisk sugar and egg together in a bowl until sugar is dissolved, about 1 minute. Stir in 5 tablespoons of the reserved canning liquid, butter, and vanilla extract. Add flour mixture; stir batter until just moistened. Spoon batter into the prepared muffin tin, filling each liner 3/4 full. Scatter remaining lychee pieces on top. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes.
In a blender or food processor, combine the ketchup, Worcestershire sauce, molasses, brown sugar, onion, garlic powder, ground black pepper, cayenne pepper, lemon juice, tomato juice, and liquid smoke flavoring. Puree until smooth, and transfer to a saucepan. Place saucepan on the stove over medium heat. Bring mixture to a boil, reduce heat to low, and simmer for about 1 hour, or to desired thickness.
Heat olive oil in a large skillet over medium heat. Add onion and garlic and cook until soft, about 5 minutes. Stir in red pepper flakes and chopped mushrooms and cook until mushrooms are coated with oil and begin to soften. Pour in sherry and chicken broth. Simmer until liquid is reduced by half. Add arugula and cook until wilted, about one minute. Season with black pepper. Serve immediately.
Whisk together the soy sauce, Worcestershire sauce, cranberry-grape juice, teriyaki sauce, hot sauce, steak sauce, brown sugar, and black pepper in a bowl, and pour into a resealable plastic bag. Add the flank steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 to 10 hours. Remove the flank steak from the marinade and wipe off the excess. Place the flank steak onto the wire racks of the smoker. It is ok if the meat is touching, but to not stack. Place the racks into a smoker, and smoke according to manufacturer's directions, using 4 pans of wood chips (1 pan per hour) until the jerky has dried and will break when bent, 6 to 8 hours.
Combine reserved pineapple juice, chicken, and garlic in a small baking dish. Cover, and refrigerate for 1 hour. Preheat oven to 400 degrees F (200 degrees C). Remove chicken from pineapple. Saute chicken and garlic in a very hot pan, so that the chicken browns just slightly. Roll out pizza dough on a 16 inch pizza pan. Bake dough for approximately 7 minutes, and then remove from oven. Brush dough with a thin layer of teriyaki sauce, then a layer of the onion, and top with Cheddar cheese. Then top with chicken, reserved pineapple chunks, and feta cheese. Bake for an additional 15 minutes, or until cheese is bubbly and slightly browned.
In a medium bowl, mix together the artichoke hearts, tomatoes, onion, olives, garlic, salt, and pepper. Serve chilled, or at room temperature, with tortilla chips.
Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish. Bring chicken broth to a boil in a pot; stir in orzo. Cook until almost tender, about 7 minutes. Pour orzo and broth into a bowl. Heat butter in a skillet over medium heat; cook and stir onion and mushrooms in the melted butter until softened, about 7 minutes. Pour in Marsala wine and simmer until liquid is reduced by half, 5 to 10 minutes. Stir mushroom mixture into orzo. Stir peas, cream, fontina cheese, mozzarella cheese, salt, and pepper into orzo-mushroom mixture. Transfer to the prepared baking dish. Mix bread crumbs, Parmesan cheese, and thyme together in a bowl; sprinkle over orzo-mushroom mixture. Bake in the preheated oven until cheese is melted and breadcrumbs are lightly browned, about 25 minutes.
Preheat oven to 375 degrees F (190 degrees C). In a shallow bowl, mix brown sugar and cinnamon. Dip bacon slices in the brown sugar mixture to coat, and arrange in a single layer on a baking sheet. Bake 8 minutes in the preheated oven, turning once, until dark golden brown. Allow to cool slightly before serving.
Preheat oven to 350 degrees F (175 degrees C). Beat eggs in a bowl; add evaporated milk, buko, sweetened condensed milk, white sugar, and salt. Mix until well blended; pour into a round 3-quart baking dish. Place baking dish in a large baking pan and fill pan with enough water to come halfway up the sides of the dish. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour.
Spread the cookies, pretzels and raisins evenly onto a lightly greased small baking sheet. Melt chocolate in a bowl set over a pan of simmering water, or in the microwave, stirring frequently until melted. Remove from the heat while there are still a few chunks, and stir until smooth. White chocolate burns easily. Drizzle chocolate with a spoon over the goodies in the pan, spreading the top flat to coat evenly. Top with candy corn and sprinkles. Let cool until firm. Break into pieces and store in an airtight container.
Stir the black-eyed peas, green onions, sugar, olive oil, garlic, tomatoes, cilantro, balsamic vinegar, and salt together in a mixing bowl. Mix in jalapeno peppers, if desired. Cover, and refrigerate at least six hours before serving.
Preheat the oven to 350 degrees F (175 degrees C). Mix beef, pork, ketchup, Bloody Mary mix, onion, crushed crackers, olives, and egg together in a large bowl. Form into a loaf in an 11x7-inch baking pan. Bake in the preheated oven, uncovered, until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Preheat oven to 350 degrees F (175 degrees C). Arrange pita bread on a baking sheet, and lightly toast in the oven. Cut pita bread into bite-size pieces, and keep warm. Heat the olive oil in a skillet over medium heat. Stir in the chicken, onion, and garlic, and cook until chicken juices run clear. Mix in tomato puree. Season with cumin, salt, and pepper. Continue cooking 10 minutes. Arrange pita pieces in a serving dish. Drizzle with butter, and top with the chicken mixture. Garnish with yogurt and parsley to serve.
Place a skillet over medium heat. Butter 4 slices of bread with a tablespoon of butter each. Place 2 slices butter side down onto skillet. Place 2 slices of cheese on each. Spread 2 tablespoons of the roasted raspberry chipotle sauce onto each sandwich, and top each with 2 more slices of cheese. Top each with remaining bread, butter side up. Grill until bottom is lightly browned; flip sandwiches over. Grill other side until browned and cheese has melted.
Preheat oven to 400 degrees F (200 degrees C). In a medium bowl, combine crushed pretzels, melted margarine, and 1/4 cup sugar. Press mixture into a 9x13 inch baking pan. Bake for 8 to 10 minutes. Let cool. In a large mixing bowl, beat cream cheese, frozen whipped topping, and 1 cup sugar. Pour over pretzel crust. In a large saucepan, combine boiling water and strawberry-flavored gelatin; bring to a boil. Stir in frozen strawberries. When it begins to thicken, pour over cream cheese filling. Serve.
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let cool. Mix yogurt, mayonnaise, mustard, sherry, pickle juice, salt, and pepper together to make dressing. Halve or quarter potatoes and place in a bowl. Add celery, green onions, and pickles. Spoon in dressing and toss to combine.
Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish. Whisk sugar, margarine, and eggs together in a large bowl until smooth and creamy. Add flour, buttermilk, cocoa, and baking soda and mix. Stir boiling water into mixture just until batter is mixed. Pour batter into the prepared baking dish. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Sprinkle chocolate chips over cake and let sit until chocolate begins to melt; spread over cake, creating an instant chocolate frosting.
Lightly grease a small (1-quart) slow cooker. Combine brown sugar, baking mix, cinnamon, nutmeg, cloves, and ginger in a food processor. Pulse 3 to 4 times to mix. Add butter, evaporated milk, and eggs, and pulse until combined, 5 to 6 pulses. Pour in pumpkin puree, applesauce, and vanilla extract and process until smooth, about 30 seconds. Pour the pumpkin mixture into the prepared slow cooker. Heat on Low until very thick, about 4 hours.
Preheat oven to 350 degrees F (175 degrees C). Thoroughly mix artichoke hearts, Alfredo sauce, spinach, Parmesan-Romano cheese, cream cheese, mozzarella cheese, garlic, and black pepper in a bowl; spread into an 8-inch square baking dish. Bake in preheated oven until cheeses are bubbling and melted, 25 to 30 minutes.
Place cilantro, green onions, almonds, olive oil, and Parmesan cheese in a food processor; puree until smooth. Gradually pour in stock until the sauce has the consistency of a thin gravy.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone mat. Combine almond meal, coconut sugar, ginger, cinnamon, baking soda, baking power, and 1/2 teaspoon salt together in a large bowl; mix with a fork to break up any clumps. Combine coconut oil, molasses, maple syrup, and vanilla extract together in a separate bowl; mix lightly with a fork just until blended. Make a well in the center of the almond meal mixture and pour in coconut oil mixture. Fold with a baking spatula until dough is blended and gooey. Scoop dough onto the prepared baking sheet using a 1-tablespoon cookie scoop. Bake in the preheated oven until cookies are firm to the touch, 10 to 12 minutes. Sprinkle a little bit of sea salt over each cookie. Cool on the baking sheet for 2 to 3 minutes before transferring to a wire rack to cool completely.
Heat 1 tablespoon olive oil in a skillet over medium heat. Cook pork until until slightly pink in the center, 5 to 7 minutes. Remove from heat and allow to cool. Chop into small chunks. Combine cabbage, spring onions, garlic, and ginger in a food processor. Blend until finely minced; transfer to a bowl. Place cooked pork in the food processor; blend until finely minced. Add pork, soy sauce, sesame oil, salt, and pepper to the cabbage mixture. Combine filling well. Separate and place gyoza wrappers onto your work surface. Spoon about 1 tablespoon of the filling onto the center of each wrapper. Use your finger or a pastry brush to lightly moisten edges of wrappers with water. Fold one side of the wrapper over the filling onto the opposite corner to form a crescent shape. Press edges together to seal. Heat olive oil in a skillet over medium heat. Fry gyoza until bottoms are golden, about 3 minutes. Add enough hot water to cover gyoza halfway. Cook until water is evaporated and gyoza are translucent, 2 to 4 minutes.