HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a medium skillet, melt butter over high heat; add pecans and stir 1 minute to lightly toast nuts. Stir in bananas and molasses; cook 1 minute. Add brandy and cook another 2 to 3 minutes. Remove from heat and serve immediately, or pour into covered container and refrigerate. If refrigerated, when ready to serve; bring topping to room temperature or gently warm over low heat.
Place the potatoes in a large pot and fill with enough water to cover. Bring to a boil, then reduce heat to medium and cook until tender enough to pierce with a fork, about 15 minutes. Drain and cool slightly. Remove the peels and cut into cubes. Set aside to cool completely. In a large bowl, mix together the onion, salad dressing and mustard. Stir in the hard-cooked eggs and cooled potatoes. Try not to mash the potatoes very much. Season with salt and pepper.
Put lentils in a large pot with enough water to cover by 2 inches; bring to a boil and cook until tender, about 20 minutes. Transfer lentils to a large bowl. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Saute onion, bell pepper, and celery in hot oil until onion is slightly browned, 5 to 7 minutes; add to lentils and stir. Stir rice, 1 cup tahini, mustard, lemon juice, parsley, and lemon juice into the lentil mixture; shape into patties. Spread bread crumbs into a wide, shallow bowl. Press patties into the bread crumbs to coat. Heat 1/4 cup olive oil in a saucepan over medium-high heat. saute garlic in olive oil until fragrant, 1 to 2 minutes. Stir cumin into the oil and remove pan from heat; add water, 1 cup tahini, and lemon juice and stir until smooth. Season sauce with salt. Heat a large skillet over medium heat. Cook patties in hot skillet until beginning to crisp, 7 to 10 minutes per side. Drizzle sauce over patties to serve.
Cut chicken into bite-size chunks, and marinate in soy sauce. In a lightly oiled saucepan, saute onion and garlic over medium-high heat until onion in soft but not brown. Add chicken pieces, and saute until chicken is cooked through. Stir in chicken broth, carrots, honey, mustard, parsley, salt and pepper. Mix cornstarch with a few tablespoons of water to make a paste. Bring chicken mixture to a boil, and stir in cornstarch mixture. Cook, stirring constantly, until thick. Mixture should get pretty thick: add more cornstarch mixture if necessary. Pour chicken mixture into pie shell. Top with crust, cutting small slits in top to let steam escape. Bake at 425 degrees F (220 degrees C) for 15 minutes. Reduce heat to 350 degrees F (175 degrees C). Bake 30 minutes more, or until crust is golden brown.
Preheat oven to 475 degrees F (245 degrees C). Brush rib roast lightly with olive oil. Rub sea salt, black pepper, and garlic into the roast. Place fatty-side up on a rack set inside a shallow pan. Roast in the preheated oven until browned, about 30 minutes. Reduce oven temperature to 325 degrees F (165 degrees C) and tent pan with aluminum foil. Continue cooking until an instant-read thermometer inserted into the center of the rib roast registers 140 degrees (60 degrees C), about 1 hour. Let rib roast stand for 10 to 20 minutes before carving.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and lightly grease with cooking spray. Lay the puff pastry onto the prepared baking sheet. Center the Brie wheel onto the pastry. Spread the jam evenly over the top of the Brie. Sprinkle the walnuts atop the jam. Fold the puff pastry over the top of the Brie, sealing all openings. Bake in preheated oven until the pastry is golden brown, about 20 minutes.
Preheat oven to 375 degrees F (190 degrees C). Mix flour, raisins, hemp seed hearts, baking powder, and baking soda together in a bowl. Beat brown sugar, white sugar, butter, and applesauce together in a bowl using an electric mixer until smooth and creamy; add peanut butter and beat until smooth. Beat eggs and vanilla extract together in a bowl; stir into peanut butter mixture. Mix flour mixture into peanut butter mixture until a smooth dough forms. Roll dough into small balls and place on a baking sheet; press each with a fork to flatten. Bake in the preheated oven until golden brown, about 9 minutes.
Place the ground beef in a large pot and pour in enough water to cover beef. Boil until beef is cooked through. Drain. Add water to cover cooked beef, add onions and enough bouillon granules to taste. Cook until the onions are soft. Season with salt and pepper to your taste and make sure the filling has enough bouillon to have a nice beef flavor. Combine the 1/4 cup water with the cornstarch and stir until smooth. Add to the beef mixture and cook until mixture has thickened. Allow to cool to room temperature. Preheat oven to 375 degrees F (190 degrees C). Roll out pastry to fit a 9-inch pie plate. Pour beef mixture into the pastry crust and cover the top with pastry. Crimp edges and prick top. Bake in preheated oven until pie crust is lightly browned, about 40 minutes.
Combine strawberries and sugar in blender; blend until smooth. Pour in pineapple juice, lime juice, and rum. Pulse until combined. Serve over ice.
Combine flour, baking powder and salt. Set aside. Melt 1 cup of chocolate chips over low heat. Cream butter and sugar. Add melted chocolate chips and vanilla; beat in eggs; add flour mixture and remaining chocolate chips. Wrap in plastic and freeze until firm (about 20 minutes). Make small balls (1 inch); roll in confectioners' sugar. Place on ungreased cookie sheet and bake for 10-12 minutes at 350 degrees F (175 degrees C). Cool on wire rack.
Dissolve yeast in warm milk in a bowl. Let stand until yeast softens and forms a creamy foam, about 5 minutes. Combine yeast mixture with flour and Parmesan cheese in the bowl of a stand mixer fitted with the dough hook attachment; mix well. Add yogurt and egg and slowly mix together. Add salt and pepper; mix until dough has pulled together. Turn it out onto a lightly floured surface and knead until smooth, elastic, and no longer sticky, about 10 minutes. Place dough in a large, lightly-oiled bowl and turn to coat. Cover with a towel and let rise in a warm place until doubled in volume, about 2 hours. Punch dough down and turn onto a lightly floured surface. Roll out into a 20x4-inch rectangle. Mix ricotta cheese and Parmesan cheese together in a bowl and spread onto the dough. Cover with mortadella slices. Roll dough tightly lengthwise and press edges of log tightly together. Slice dough log into 3/4-inch slices so you have at least 16 rounds. Line a baking sheet with parchment paper. Lay dough rounds in the shape of a Christmas tree, leaving a a bit of room in between since they will rise. The bottom row should consist of 5 rounds, the second row 4 rounds, etc. Place the last round on the bottom as the trunk. Cover with plastic wrap and allow to rise for 1 hour. Preheat the oven to 400 degrees F (200 degrees C). Beat egg yolk with 1 tablespoon milk in a small bowl and brush onto dough rounds. Bake in the preheated oven until puffed up and golden, 20 to 25 minutes. Remove from oven and allow to cool before serving.
Heat olive oil in a large skillet over medium heat. Add cauliflower and cook until tender, about 10 minutes; season with salt and pepper. Stir salsa and green onions into cauliflower.
Blend banana, orange juice, mango, pineapple, coconut water, lime juice, mint in a blender until smooth.
Heat oil in a large skillet over medium heat. Cook and stir onion and celery in hot oil until onion is translucent, 5 to 7 minutes. Stir garlic into the mixture; cook and stir another 2 minutes. Transfer mixture to slow cooker. Stir butternut squash, pork, diced tomatoes, baked beans, chicken stock, corn, peas, cayenne pepper, cumin, paprika, salt, and barbeque sauce into the onion mixture in the slow cooker. Cover and cook on High for 4 hours.
In a large pot over medium heat, cook beef until brown. Stir in celery, bell pepper, onion, garlic, tomatoes, tomato paste, sugar, water and beans. Season with chili powder, salt and pepper. Reduce heat and simmer 1 hour.
In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain. Steam the asparagus over boiling water and cook until tender but still firm. Drain, cool and chop. In a large bowl, combine the pasta, asparagus, smoked salmon, lemon juice, pistachios, basil, olive oil, and salt and pepper. Mix well and refrigerate for 2 hours. Remove from refrigerator and serve at room temperature.
Mix beer, honey, Dijon mustard, olive oil, rosemary, garlic powder, salt, and black pepper in a large resealable plastic bag until thoroughly combined. Add chicken to the marinade, evenly coat, and squeeze air from the bag. Seal and refrigerate several hours to overnight, turning bag over occasionally. Preheat outdoor grill for medium-high heat and lightly oil the grate. Twist top from pineapple and cut peel off in long vertical strips. Cut pineapple into wedges vertically and cut the tough core from each wedge. Thread marinated chicken tenders onto skewers. Grill chicken and pineapple wedges on the preheated grill until chicken is no longer pink inside, chicken juices run clear, and pineapple wedges are tender and show light brown grill marks, 10 to 12 minutes. Cut chicken and pineapple into bite-sized pieces. Toss spinach with pine nuts and mandarin orange segments in a large bowl. Top salad with chicken and pineapple pieces. Serve on salad plates; drizzle each serving with 2 teaspoons poppy seed dressing.
Preheat the oven to 400 degrees F (200 degrees C). In a cup or small bowl, stir together the milk and vinegar. Let stand 10 minutes, or until curdled. In a medium bowl, stir together the flour, salt and baking soda. Stir in the curdled milk mixture until smooth. Scrape the dough out of the bowl onto a floured surface, and shape into a disc. Place the disc into a cast iron skillet. Bake for 15 minutes in the preheated oven, or until the crust feels firm to the touch.
In a medium bowl, combine the celery, cherries, peas, parsley and pecans. Stir in the mayonnaise, yogurt and lemon juice. Season with salt and pepper. Chill before serving.
In a medium bowl, blend cream cheese, tuna, 1/2 of the pecans, and onion. Shape into a ball or loaf. Coat with remaining pecans. Refrigerate until serving.
Combine tamarind pulp, dates, apricots, sugar, pepper, and salt in a blender; blend into a paste. Pour in water; blend until mixture has a sauce-like texture. Pour tamarind mixture into a saucepan; cook for 5 to 6 minutes, skimming off any bubbles. Serve hot or after cooling.
In a large pot, combine the zucchini, green onions, vinegar, soy sauce, water, sugar and sesame oil. Season with black pepper. Mix to blend, then cover and cook over medium heat until zucchini is tender, about 20 minutes.
Place lollipop sticks or wooden craft sticks into each apple at the stem end. Set aside. In a heavy saucepan, mix together the sugar, golden syrup and water. Bring to a boil, then reduce the heat to medium and continue to cook until the mixture reaches 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. This will take a good 45 minutes! Remove the sugar mixture from the heat and stir in the black currant syrup. Quickly dip all of the apples, holding them by the stick. You can let them cool by inserting the other end of the stick into a thick sheet of foam board. If that is not available, set the coated apples onto waxed paper or aluminum foil. Make sure they don't touch each other.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes or until al dente; drain but no need to cool. Transfer to a large bowl. Add the lemon yogurt, mayonnaise, mint, green onion, grapes, salt and pepper. Stir to coat the pasta evenly and distribute the grapes. This can be served warm or cold, but I prefer it cold during the summer because it makes such a refreshing treat.
Soak wooden skewers in water for at least 15 minutes. Preheat grill for medium heat and lightly oil the grate. Chop garlic on a cutting board. Sprinkle kosher salt over salt and with the back of a large knife, smash the garlic on the cutting board to form a paste. Heat garlic paste and olive oil in a skillet over medium-low heat until garlic begins to brown, about 5 minutes. Remove from heat. Skewer about 5 shrimp on each wooden skewer by piercing shrimp through the tail and the upper body. Season shrimp with kosher salt and pepper. Brush one side of the shrimp with garlic-infused olive oil. Place shrimp oil-side down on the preheated grill and brush with more olive oil; cook until shrimp begins to turn pink and curl, about 4 minutes. Turn shrimp over and brush with olive oil again. Continue grilling until shrimp is opaque and pink all over, about 4 minutes more.
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. Heat oil in a large skillet over medium heat. Saute steak strips for 10 minutes. Stir in green and red bell pepper, mushrooms, tomato and onion. Cook for 10 minutes, or until vegetables are tender. Serve over pasta.
In a large bowl, toss together the cereal, cashew nuts and raisins. Melt the butter in a large pan over medium heat. Stir in the marshmallows and cardamom until smooth. Pour in the cereal mixture, and stir until evenly coated. Spread evenly in a greased baking dish, and pat down lightly. Cool, and cut into squares.
Preheat oven to 375 degrees F (190 degrees C). Grease 24 mini-muffin cups. Mix 1/2 cup sugar, 1/4 cup margarine, and nutmeg in a large bowl. Stir in the milk, then mix in the baking powder and flour until just combined. Fill the prepared mini muffin cups about half full. Bake in the preheated oven until the tops are lightly golden, 15 to 20 minutes. While muffins are baking, place 1/4 cup of melted margarine in a bowl. In a separate bowl, mix together 1/2 cup of sugar with the cinnamon. Remove muffins from their cups, dip each muffin in the melted margarine, and roll in the sugar-cinnamon mixture. Let cool and serve.
Fill a cocktail shaker with ice. Pour in whiskey, Benedictine, sweet vermouth, anise liqueur and bitters. Cover shaker and shake several times to combine. Stir well and strain into a cocktail glass; garnish with a cherry.
Combine oats, almond butter, chocolate chips, honey, chia seeds, ground flax seeds, and coconut in a stand mixer fitted with the paddle attachment. Beat together, gradually increasing speed, until mixture no longer sticks to the center of the paddle. Shape mixture into 1-inch balls with your hands. Place on a baking sheet lined with parchment paper. Freeze balls until firm, about 30 minutes. Transfer to an airtight container and store in the refrigerator.
In a large bowl, combine ground beef with chopped apple, bread crumbs, egg and onion salt. Divide into 18 to 20 meatballs. Roll each one between your hands to shape into a ball. Heat a large skillet and add oil. Cook the meatballs until browned; pour off fat. Stir in water, brown sugar and gravy mix. Cover and simmer for 15 minutes
Preheat the oven to 350 degrees F (175 degrees C). Mix beef, onion, 1/2 of the tomato sauce, bread crumbs, egg, garlic, 1/2 teaspoon oregano, salt, and pepper in a large bowl. Pat into a 1/2-inch-thick rectangle on a sheet of waxed paper. Sprinkle mozzarella cheese on top. Lift up the short side of the waxed paper to start rolling up the meatloaf. Roll tightly, peeling back paper as you go. Seal edges in place. Transfer meatloaf to a loaf pan. Bake in the preheated oven for 1 hour. Combine remaining tomato sauce and 1/2 teaspoon oregano; pour over meatloaf and sprinkle with Parmesan cheese. Bake until cheese is melted, about 15 minutes more. Let stand for 5 minutes before serving.
Preheat an outdoor grill on medium heat, and lightly oil the grate. Toss asparagus and olive oil in a bowl until evenly coated. Sprinkle Parmesan cheese and salt onto asparagus until evenly distributed. Place asparagus spears on grill crosswise. Cook until tips are almost blackened, 20 minutes; turning spears over after 10 minutes.
Heat the oil in a skillet over medium heat, and cook the pork until evenly brown. Stir the apple, green onions, garlic, mushrooms, and zucchini into the skillet, and cook until lightly browned. Mix in the tomatoes, and season with cinnamon and Italian seasoning. Reduce heat to low, and simmer 30 minutes, stirring occasionally.
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
 Watch Now Stir olive oil and lemon pepper together in a bowl.
 Watch Now Fry the chicken wings in hot oil until no longer pink at the bone and the juices run clear, about 8 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
 Watch Now Toss hot wings with olive oil mixture to coat.
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In a large glass dish or bowl, combine the water, salt and monosodium glutamate and mix together. Add chicken and turn to coat; cover and refrigerate to marinate for 20 minutes, turning a few times. In a shallow dish or bowl, mix together egg and milk. In a separate shallow dish or bowl, mix together the flour, salt, pepper and monosodium glutamate. Remove chicken from marinade (discarding remaining marinade) and drain. Preheat oil in deep fryer to 350 degrees F (175 degrees C). One at a time, dip chicken pieces into flour mixture, then egg/milk mixture, then flour mixture again, making sure each piece is well coated. Stack coated pieces on a plate or baking sheet. Drop chicken, one piece at a time, into hot oil. Fry half of the chicken pieces (4 pieces) for 12 to 15 minutes or until golden brown, then fry remaining pieces for the same amount of time. (Note: Stir chicken around halfway through the frying time, so that each piece cooks evenly). Drain fried chicken for about 5 minutes on paper towels or a wire cooling rack before serving.
Preheat oven to 225 degrees F (110 degrees C). Mix buffalo, turkey, onion, garlic, parsley, sea salt, and Worcestershire sauce together in a bowl; form into 12 large meatballs. Place meatballs in a glass casserole dish. Bake in the preheated oven for 30 minutes. Increase oven temperature to 300 degrees F (150 degrees C) and continue baking until meatballs are cooked through, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Preheat oven to 350 degrees F (180 degrees C). In a large mixing bowl, cream together the margarine and sugar. Add eggs and beat until fluffy. In a separate bowl, mix together the flour, baking powder, and salt. Dissolve the baking soda in the buttermilk and add alternately to the margarine mixture with flour mixture. Roll out dough and sprinkle with nutmeg. Cut with a biscuit cutter. Dough will be very soft and delicate. Bake until lightly browned around the edges. A really soft, chewy cookie.
Preheat oven to 350 degrees F (175 degrees C). Toss tomatoes, shallots, garlic, olive oil, sage, and rosemary together in large bowl until everything is coated in olive oil; season with salt and black pepper. Spread the tomato mixture into a baking dish. Roast in preheated oven until the garlic cloves are soft, about 20 minutes. Blend the tomato mixture with balsamic vinegar in a blender until smooth. Stream canola oil into the blended mixture with the blender on until the mixture emulsifies into a dressing.
Preheat oven to 475 degrees F (245 degrees C). Pour 1 tablespoon olive oil on a paper towel and use to coat a cooling rack; place on a baking sheet. Mix mustard and garlic together in a bowl. Combine 1 tablespoon olive oil, panko, paprika, salt, and black pepper in a shallow bowl using a fork. Coat each chicken strip in mustard-garlic mixture; press in panko mixture until evenly coated. Place on the prepared cooling rack. Bake in the preheated oven until browned on the outside and juices run clear, 12 to 15 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).
Spray a microwave-safe plate with cooking spray. Arrange jicama pieces on plate. Cook in the microwave on high until small brown stripes begin to form on the fries, 9 to 11 minutes. Check on the fries every few minutes to avoid burning. Remove plate from microwave with an oven mitt because plate will be hot.
In a food processor or blender combine cottage cheese, mayonnaise, yogurt, mustard, soy sauce, turmeric, Worcestershire sauce and vinegar. Process until well blended. Add tofu and pulse a few times, maintaining a bit of texture. Stir in green onions. Refrigerate for at least 3 hours to allow flavors to meld.
In a medium saucepan over medium heat, combine evaporated milk, sugar and salt. Bring to a boil, then remove from heat and stir in marshmallows, chocolate chips, vanilla and nuts until marshmallows are melted. Pour into an 8x8 inch dish. Let cool completely before cutting into squares.
Preheat oven to 375 degrees F (190 degrees C). Grease one 8x8 inch pan. Cream together 3/4 cup sugar, shortening, and egg. In a separate bowl mix together 2 cups flour, baking powder, and salt. Stir into sugar mixture, alternating with milk. Stir in blueberries. Pour into greased 8x8 inch pan. To make topping: Combine 1/2 cup sugar, 1/3 cup flour, cinnamon, and butter. Sprinkle over cake batter. Bake at 375 degree F (190 degrees C) for 25-30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish. Melt the butter in a skillet over medium heat, and saute the onion and pancetta until onion is tender and pancetta is cooked through. Alternately layer the potato slices, salt and pepper, pancetta and onion mixture, spinach, and cheese in the prepared baking dish. Pour the heavy cream over all. Cover, and bake 1 hour in the preheated oven. Uncover, and continue baking 30 minutes, until bubbly and lightly browned.
Blend yogurt, milk, sugar, and peppermint extract in a food processor and puree until smooth, about 30 seconds. Transfer yogurt mixture to ice cream maker and freeze according manufacturer's directions. Transfer the frozen yogurt mixture to a 1-quart container and fold in chocolate chips. Freeze mixture for 2 hours; stir to evenly distribute chocolate chips and freeze until hardened, about 2 hours.
Combine 2 1/2 cups flour, sugar, yeast, and salt in the bowl of a stand mixer fitted with a paddle attachment. Heat milk, water, and 1/3 cup coconut oil in a saucepan until a thermometer inserted into the mixture reads 120 degrees F (49 degrees C), 2 to 3 minutes. Pour milk mixture over flour; beat together on high speed until combined, about 2 minutes. Stir in remaining 2 1/2 cups flour until a soft, sticky dough forms. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Place dough in a bowl; cover with a towel and let rise in a warm place until doubled in volume, about 30 minutes. Grease 24 muffin cups. Divide dough into 48 equal-sized balls; place 2 balls into each prepared muffin cup. Cover with a towel and let rise in a warm place until doubled in volume, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C). Bake in the preheated oven until golden brown, about 20 minutes. Brush tops with 1 tablespoon coconut oil.
Mix water, cocoa powder, chocolate chips, sugar, and salt in a saucepan; cook over medium heat until chocolate chips have melted and sugar has dissolved, about 10 minutes. Stir in marshmallows and milk until evenly combined and marshmallows are melted, about 5 minutes. Remove from heat; stir in vanilla extract.
Remove and discard all visible fat from the roast. Place trimmed roast in a slow cooker. In a medium bowl, combine soy sauce, bouillon, bay leaf, peppercorns, rosemary, thyme, and garlic powder. Pour mixture over roast, and add enough water to almost cover roast. Cover, and cook on Low heat for 10 to 12 hours, or until meat is very tender. Remove meat from broth, reserving broth. Shred meat with a fork, and distribute on bread for sandwiches. Used reserved broth for dipping.