HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Place sugar in a saucepan over medium heat. Cook, stirring frequently, until sugar melts into a golden caramel, about 10 minutes. Pour into a ring mold, tilting to coat the bottom evenly. Pour condensed milk into a blender. Fill the empty can with milk and pour in, twice. Add eggs. Blend until smooth, about 30 seconds. Pour over caramel in the mold. Place mold in a larger baking pan. Fill baking pan with hot water to a depth of 1 inch to make a water bath. Bake pudding in the preheated oven until set and firm to the touch, 60 to 90 minutes. Remove mold from the water bath and let cool to room temperature, about 1 hour. Unmold pudding carefully onto a plate and chill before serving, about 3 hours.
Place carrots in a pot of salted water. Bring water to a boil, reduce heat to a high simmer and cook about 20 to 30 minutes. Do not cook the carrots to a mushy stage! Drain the carrots, reduce the heat to its lowest possible setting and return the carrots to the pan. Stir in butter, brown sugar, salt and pepper. Cook for about 3 to 5 minutes, until sugar is bubbly. Serve hot!
Pour root beer into a wide pot. Bring to a boil; reduce heat to low. Stir in sugar until dissolved. Simmer until reduced by 1/3, 15 to 20 minutes. Remove from heat; cool completely, about 30 minutes. Stir root beer flavoring into mixture. Pour root beer mixture into ice pop molds; freeze until firm, about 1 hour and 30 minutes.
Heat the beer in a saucepan over low heat until it reaches 110 degrees F (45 degrees C). Combine the warm beer, sugar, and 2 teaspoons kosher salt in a bowl. Sprinkle the yeast on top, and let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Place the bread flour and butter in a bread machine. Add the yeast mixture, then select the dough cycle. Preheat an oven to 450 degrees F (230 degrees C). Line 2 baking sheets with parchment paper or grease with vegetable oil. Beat the egg yolk in a small bowl with 1 tablespoon water; set aside. Stir baking soda into 10 cups water in a large pot until dissolved, and bring to a boil. Turn the dough out onto a lightly-oiled surface, and roll into a 10x20-inch rectangle. Cut the dough into 18 1-inch wide strips, then wrap each strip tightly around a hot dog in a spiral, pinching the edges to seal, and leaving the ends open. About half an inch of hot dog should peek out of each end of the dough wrapper. Drop 2 or 3 dough-wrapped hot dogs into the boiling water for 30 seconds. Arrange the boiled hot dogs on the prepared baking sheets. Brush each pretzel dog with the egg yolk mixture, and sprinkle with the remaining 1/4 cup salt. Bake in the preheated oven until golden brown, about 15 minutes.
Heat vegetable oil in a large stockpot over medium-high heat. Brown turkey necks in hot oil, about 6 minutes per side. Add the onion, celery, and carrots; cook until the vegetables begin to soften and brown, 5 to 10 minutes. Pour in the Marsala wine, and scrape and dissolve any browned meat and vegetable bits off the bottom of the pan. Raise heat to high; cook until liquid is reduced by half. Stir in 2 quarts of cold water, bay leaf, garlic cloves, and 1/4 ounce dried porcini mushrooms. Bring to a simmer, and turn heat to low. As stock simmers, skim and discard any foam that comes to the top. Cover partially, and simmer on very low heat for 4-5 hours. Strain out solids, and set broth aside to cool. In a bowl, cover 1/4 ounce dried porcini with 1 cup hot water; allow to rehydrate for 10 minutes. Remove mushrooms from water, and chop fine. Heat 1/4 cup butter in a large saucepan over medium heat, and brown mushrooms, about 10 minutes. Stir flour into mushrooms and butter, and cook over medium heat, stirring constantly, for 3 minutes. Whisk in broth, about 1/2 cup at a time, and raise heat to medium high; bring gravy to a boil. Reduce heat to a simmer, and cook gravy until reduced and thickened, about 30 minutes. Stir often. Just before serving, stir in cream, and season with salt and black pepper.
Combine egg, flaxseed meal, coconut flakes, coconut oil, coconut beverage, vanilla extract, baking powder, and stevia in a bowl; mix well. Pour batter into a microwave-safe mug. Cook in a microwave oven on high for 1 minute.
Place the eggplant cubes into a colander. Add the salt and toss well. Let the eggplant drain for 15 minutes, then rinse it lightly with water. Let the eggplant drain again in the colander. Bring a large pot of water to a boil. Add the noodles and boil them for about 5 minutes, until they are tender. Drain and rinse well with cold water. Let the noodles drain in a colander for at least 10 minutes. Combine the sherry with the cornstarch in a small bowl. Mix well and set aside. In a saucepan combine the red wine vinegar, water, ginger, sugar, imitation fish sauce, and onions. Bring the mixture to a boil, turn the heat to low and let the mixture simmer for 5 minutes. In a large skillet, preferably non-stick, heat 1 1/2 tablespoon oil over medium-high heat. Add the eggplant, and cook it for 5 minutes, stirring frequently. Add the garlic and red pepper and cook, stirring occasionally for 5 minutes more or until the eggplant softens. Add both the onion-vinegar mixture and the cornstarch-sherry mixture. Cook for 2 to 3 minutes, stirring occasionally. Keep the mixture warm. In a large non-stick skillet heat the remaining 1 1/2 tablespoons oil over medium-high heat. When the oil begins to smoke, add the noodles, then place two or three plates on top of them so that more surface area will brown. Let the noodles sit over medium-high heat for 5 minutes. When the noodles have developed a golden brown crust on the underside remove the plates, turn the noodles over with a spatula and cook them 5 minutes on the other side. Then take the pan off the heat. Add the peanuts to the eggplant mixture, and spoon it onto plates. Divide the noodles into four parts, and place them atop the vegetables and sauce. Sprinkle with mint, if you like, and serve.
Heat 1 tablespoon of olive oil and 1 teaspoon of butter in a heavy skillet over medium heat, and cook and stir the Spanish onion and garlic until the onion is translucent, about 5 minutes. While onions and garlic are cooking, bring a pot of salted water to a boil, and drizzle in 1 teaspoon of olive oil. In the skillet, stir in remaining 3 tablespoons of olive oil and 1 more teaspoon of butter. Allow butter to melt, then stir in the clam juice, mussels, red pepper flakes, 2 tablespoons of chopped flat-leaf parsley, basil, salt, and black pepper. Bring the mixture to a simmer and cook just until the mussel shells begin to open, about 3 minutes. Stir the fresh linguine pasta into the boiling water and cook, stirring occasionally, until the pasta is tender, about 5 minutes. Drain the linguine and transfer to a large serving platter; keep the linguine warm. Stir the shrimp and clams into the sauce, and cook until the shrimp turn pink and the clam meat is slightly opaque, about 5 minutes. Drizzle lemon juice over the top of the sauce and stir to combine. Mix in the lobster meat and allow to cook just until heated, about 1 minute (do not overcook). Adjust salt and black pepper, if desired. Spoon the sauce and shellfish over the platter of cooked linguine, arranging the mussels in their shells, several shrimp, and lemon wedges decoratively around the edge of the platter. Top the sauce with shaved Parmesan cheese curls in the center of the sauce, and place 1 sprig of parsley in the center for garnish.
Layer pineapple, banana, spinach, avocado, almond butter, and maca powder in a blender; pour in water. Blend until smooth.
Lightly mix the turkey, grapes, Parmesan cheese, and mayonnaise in a bowl until well combined. Season to taste with salt and black pepper. Place the 4 tortillas out onto a work surface, and place 1 spinach leaf in the middle of each. Spoon 1/4 of the turkey filling into each spinach leaf, in a line. Fold up the bottom of each tortilla to hold the filling, then wrap tightly. Leave the tops open.
Preheat oven to 350 degrees F (175 degrees C). Mix boiling water and flax seed meal together in a bowl; set aside to thicken. Combine oats, chia seeds, hemp hearts, baking powder, baking soda, and salt together in a large bowl; stir in agave nectar, coconut oil, and flax mixture until well mixed. Fold chocolate chips into mixture; press into a 9x11-inch baking pan. Bake in the preheated oven until cooked through, about 15 minutes. Cool to room temperature and slice into bars. Refrigerate before removing from pan.
Preheat oven to 350 degrees F (175 degrees C). Combine hominy, garlic, and jalapeno in a saucepan. Bring to a boil, reduce heat, and simmer until hominy is tender, 15 to 20 minutes. Strain out liquid and pour hominy mixture into baking dish. Stir sour cream and butter into hominy mixture; top with Cheddar cheese. Bake in preheated oven until cheese melts, about 25 minutes.
Heat chicken broth and beef broth in a large Dutch oven or stock pot; add meatballs, vegetables, tomatoes, and macaroni. Cover Dutch oven and bring to a boil, about 10 minutes. Remove cover and stir. Stir kidney beans and Italian seasoning into soup; reduce heat to medium. Simmer, stirring frequently, until macaroni is tender, 6 to 7 minutes. Ladle soup into 6 bowls; garnish each with 1 tablespoon Parmesan cheese.
Rinse cashews and soak in a jar with enough water to cover for at least 6 hours. Heat olive oil in a small skillet over medium-low heat. Add garlic; cook and stir until fragrant but not browned, about 1 minute. Place soaked cashews, red bell pepper, lemon juice, sriracha hot sauce, 1 tablespoon water, nutritional yeast, and salt in a blender. Scrape cooked garlic and olive oil mixture into blender. Blend until smooth and creamy dressing forms, 1 to 2 minutes. Toss kale together with dressing in a large bowl until evenly coated.
Line a 5- to 6-quart slow cooker with a Reynolds(R) Slow Cooker Liner. Add broth, chicken, cauliflower, carrots, onion, curry powder, ginger, and garlic to the prepared slow cooker. Stir gently with a rubber spatula to combine. Cover and cook for 4 hours on high or for 8 hours on low. Stir in coconut milk and peas. Cover and cook about 10 minutes more or until heated through. Top with cilantro to serve. If desired, serve with hot cooked rice.
Combine figs and water in a saucepan over medium heat. Bring to a boil, and cook until tender, and liquid has reduced. Remove from heat, and stir in the olive oil, balsamic vinegar, rosemary, thyme, and cayenne. Add olives and garlic, and mix well. Season with salt and pepper to taste. Cover, and refrigerate for 4 hours or overnight to allow flavors to blend. Unwrap cream cheese block, and place on a serving platter. Spoon tapenade over cheese, and sprinkle with walnuts. Serve with slices of French bread or crackers.
Preheat oven to 350 degrees F (175 degrees C). Mix the cake mix, egg and whipped topping together. Beat with an electric mixer on medium speed until well blended (batter will be sticky). Drop batter by teaspoonfuls into the confectioners' sugar and roll to coat. Place cookies onto ungreased baking sheets and bake at 350 degrees F (175 degrees C) for 8 to 10 minutes or until lightly browned.
Preheat oven to 350 degrees F. Cut the bread into 1-inch cubes and toss in the sunflower oil, salt and pepper. Spread onto a baking sheet and bake for 10 minutes, until crispy and golden. Remove from the oven to cool. Place the egg, garlic, anchovy fillets, Maille(R) Dijon Originale mustard and vinegar into a food processor. Blend for 30 seconds, before slowly adding the olive oil. When all of the oil is added, the dressing should be slightly thickened. Toss the roughly torn lettuce leaves in a mixing bowl, with the dressing, making sure that all of the leaves are coated. Arrange leaves on a serving platter, top with the slices of smoked chicken breast, croutons and Parmesan cheese.
Stir together yogurt and pudding in medium bowl until blended. Fold in Reddi-wip. Place about 8 cake pieces each in 8 small jars or glasses. Top each with 2 tablespoons pudding mixture and 6 berries. Repeat cake and pudding mixture layers. Cover; refrigerate at least 2 hours. Top with additional Reddi-wip and remaining berries just before serving.
Combine carrots, garbanzo beans, and raisins together in a bowl. Whisk olive oil, lemon juice, cumin, chili powder, salt, and ground black pepper together; stir into carrot mixture. Marinate carrot mixture for 2 hours. Serve with crumbled feta cheese.
Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper muffin liners. In a large bowl, stir together flour, baking soda, sugar, salt and nutmeg. In a separate bowl, beat together pumpkin, eggs and water. Stir pumpkin mixture into flour mixture; beat until well blended. Fold in chocolate chips. Bake in preheated oven for 30 minutes, until a toothpick inserted into center of a muffin comes out clean.
Heat a large saucepan or Dutch oven over medium heat. Add ground beef, and cook until evenly browned. Stir occasionally to crumble. Season the beef with chili powder, onion flakes, cumin, paprika, garlic and red pepper flakes, and mix well. Pour in the tomatoes, chili beans, and tomato sauce. Reduce heat to low, and simmer for at least 30 minutes, or longer for thicker chili. Season to taste with salt and pepper.
In a bowl, mix the tomatoes, onion, and papaya. Pour in the dressing, and toss to coat.
Pour the heavy cream, vodka, schnapps, and white creme de cacao into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into a chilled glass, and garnish with a mini candy cane to serve.
Whisk milk, sugar, sweetened condensed milk, and vanilla extract together in a large bowl. Add snow to milk mixture, about 1 cup at a time, until ice cream is thickened. Freeze for 2 hours.
Preheat oven to 350 degrees F (175 degrees C). Grease or line 24 muffin cups with paper liners. Beat cake mix, water, oil, and egg whites together in a bowl using an electric mixer on low for 30 seconds. Increase speed to medium and beat until batter is smooth, about 2 more minutes. Stir pumpkin puree and pumpkin pie spice into batter; fold in white chocolate chips. Spoon batter into prepared muffin cups, leaving about 1/2-inch space at the top. These cupcakes rise quite a bit. Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Transfer cupcakes to a wire rack to cool completely. Frost cupcakes with cream cheese frosting.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve. In a large bowl, combine black olives, green olives, Cheddar cheese, Monterey Jack cheese, bacon bits, dressing, onion, ground black pepper and pasta; mix well. Cover bowl, refrigerate to chill for one hour, and serve.
In a small bowl, mix together chili powder, garlic powder, onion powder, sugar, salt, allspice, cumin, white pepper, and paprika. Reserve 1 1/2 tablespoons of the mixture for the vinaigrette, and sprinkle remaining spice mixture over salmon fillets. Cover, and refrigerate for 6 hours. Preheat grill for high heat. Lightly oil grill grate, and spread a small amount of olive oil on salmon fillets. Cook salmon 4 to 5 minutes per side, or until easily flaked with a fork. In a small bowl, mix together tomato-vegetable juice cocktail, vinegar, tomatoes, olive oil, and reserved spice mixture to make vinaigrette. Place salad greens in a large bowl, drizzle with vinaigrette, and toss to coat. Divide greens among individual serving plates. Top each plate with a salmon fillet, and spoon any remaining vinaigrette over the salmon.
In a blender or food processor, puree walnuts, chickpeas, salad dressing and cayenne pepper together until smooth. Serve with vegetable sticks or pita triangles.
Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 13 minutes. Drain and let cool, about 10 minutes. Combine pasta, onions, tomatoes, provolone cheese, green bell peppers, pepperoni, and olives in a large bowl. Whisk olive oil, vinegar, Parmesan cheese, sugar, and oregano together in a bowl to make dressing. Pour over pasta mixture; toss until well mixed.
Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a large bowl, combine the milk, yeast mixture, shortening and 3 cups flour. Beat until smooth. Add salt and rest of flour, or enough to make a soft dough. Knead. Place in greased bowl, cover, and let rise. Punch down. Roll out to about 1/2 inch thick. Cut rounds with biscuit cutter, drinking glass, or empty tuna can. Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let rise 1/2 hour. Heat greased griddle. Cook muffins on griddle about 10 minutes on each side on medium heat. Keep baked muffins in a warm oven until all have been cooked. Allow to cool and place in plastic bags for storage. To use, split and toast. Great with orange butter, or cream cheese and jam.
Preheat oven to 350 degrees F (175 degrees C). Heat a skillet over medium heat. Break sausage into small pieces and add to the skillet; cook and stir until completely browned, 5 to 7 minutes. Drain excess grease from skillet. Stir bean with bacon soup and sour cream together in a bowl; pour over browned sausage and stir. Transfer mixture to a baking dish; top with Cheddar cheese. Bake in preheated oven until the cheese is bubbly and the dip is hot throughout, about 10 minutes. Serve immediately.
Heat the olive oil in a skillet over medium heat. Cook the cabbage, carrot, squash, bell pepper, and onion in the oil until the onion is translucent, 5 to 7 minutes. Stir the red wine, almonds, and walnuts into the vegetable mixture, reduce heat to low, and simmer 5 minutes. While the vegetable mixture simmers, heat a small skillet over medium heat; cook the peach slices in the skillet until completely warmed, about 5 minutes. Place 2 cups of the baby greens on each of 2 plates. Top each portion of the greens with about half of the vegetable mixture and the warmed peaches. Drizzle each salad with about half of the raspberry vinaigrette. Serve promptly.
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish with cooking spray. Arrange apples in the bottom of the prepared baking dish; sprinkle with 1/2 teaspoon cinnamon. Combine flour, oats, white sugar, and 1/4 cup brown sugar in a bowl; mix in 1/2 teaspoon cinnamon. Stir in water and egg until smooth. Spread batter evenly over apple mixture. Mix remaining 1/4 cup brown sugar and remaining 1 teaspoon cinnamon together in a bowl; sprinkle over batter. Dot with butter. Bake in the preheated oven until golden, 45 to 50 minutes.
Cook the ground beef and onion into a large skillet over medium heat until browned and crumbly, about 10 minutes. Break the meat apart as it cooks. Drain the excess grease. 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 macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Add the macaroni to the the beef and onion and place over medium-low heat; stir in the processed cheese until melted, about 3 minutes. Add the salsa, pinto beans, and corn to the mixture; stir and heat until the mixture bubbles slightly, another 5 minutes.
Bring a saucepan of water to a boil. Cook eggplant in the boiling water until mostly tender, about 8 minutes. Drain. Heat 1 tablespoon olive oil and butter in a skillet over medium-high heat. Saute zucchini and garlic until zucchini starts to soften, about 5 minutes. Add mushrooms; cook until beginning to brown, about 3 minutes. Add eggplant; saute until browned, about 2 minutes. Heat remaining olive oil in another saucepan over medium-high heat. Saute onion until golden, about 4 minutes. Add tomato sauce, diced tomato, basil, marjoram, salt, and pepper. Reduce heat to medium-low and bring sauce to just a boil. Pour wine into the zucchini mixture; reduce heat and simmer until liquid is nearly gone, about 6 minutes. Add the tomato sauce; mix well. Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook farfalle pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain. Pour a thin layer of sauce into the bottom of a lasagna dish. Add a portion of the 1 3/4 cups plus 2 tablespoons Parmesan cheese and mozzarella strips. Add a layer of pasta. Repeat layers, ending with cheeses. Bake in the preheated oven until cheese is well melted, about 20 minutes.
Bring a large pot of lightly salted water to a boil. Cook manicotti in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 to 10 minutes. Drain. Place chicken and bay leaf into a saucepan and pour in enough water to cover; bring to a boil, cover saucepan, reduce heat to medium, and simmer until chicken is no longer pink in the center, about 20 minutes. Remove chicken from saucepan and place on a work surface to cool. Discard cooking water, skin, and bones. Finely chop chicken. Heat 1 tablespoon butter in a saucepan over medium heat; cook and stir mushrooms, 1/3 cup chopped onion, salt, basil, thyme, and paprika until mushrooms are tender, 5 to 10 minutes. Remove saucepan from heat and cool. Mix mushroom mixture, eggs, Parmesan cheese, and chicken together in a bowl. Preheat oven to 350 degrees F (175 degrees C). Grease a 12x7-inch baking dish. Heat 2 tablespoons butter in a saucepan over medium heat; cook and stir 1/4 cup chopped onion until tender, 5 to 10 minutes. Stir flour into onion until dissolved; add milk. Cook and stir mixture until sauce is bubbling and thickened, about 5 minutes. Stir wine into sauce; add mozzarella cheese and stir until cheese is melted. Stuff the cooked manicotti with chicken mixture and arrange filled pasta in the prepared baking dish. Pour cheese sauce over pasta. Cover dish with aluminum foil. Bake in the preheated oven until cooked through, 25 to 30 minutes.
Blend soy milk and spinach together in a blender until spinach is pureed. Add water, banana, and pineapple; blend until smooth.
Cut 3 slits in each chicken breast to allow marinade to penetrate. In a small bowl, whisk together olive oil, lemon juice, garlic, salt, pepper, and paprika for about 30 seconds. Place chicken in a large bowl, and pour marinade over. Using your hands, work marinade into chicken. Cover, and refrigerate overnight. Preheat grill for medium heat, and lightly oil grate. Cook chicken on grill until meat is no longer pink and juices run clear.
Preheat a grill for high heat. In a large bowl, mix together the ground turkey, garlic powder, red pepper flakes, minced onion, egg and crackers using your hands. Form into four fat patties. Place patties on the grill, and cook for about 5 minutes per side, until well done.
In a large mixing bowl, combine together flour, salt and baking powder. Cut in shortening until mixture resembles coarse cornmeal. Add the water and mix until the dough can be gathered together. If necessary, add more water (1 teaspoon at a time) until the dough comes together. Cover the dough with a damp cloth and let rest for 15 minutes. Divide the dough into 12 equal pieces and roll into rounds. On a lightly floured surface, use a rolling pin to flatten and stretch each round into a circle 7 inches across. Cook on an ungreased skillet over medium high heat until brown spots begin to appear on the tortillas. Keep covered with a clean, dry towel until ready to serve.