HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place coconut oil, olive oil, beans, onion powder, lemon juice, cider vinegar, and salt in a food processor. Blend until thick and smooth, about 1 minute. Transfer to a large bowl and chill, covered, until cold and set to a spreadable consistency, at least 1 hour. Melt oil in a large skillet over medium-high heat. Cook onions with a pinch of salt and a few dashes pepper, stirring frequently, 3 minutes. Reduce heat to low and cook, stirring occasionally, until onions are very soft, sweet, and amber brown, about 35 minutes more. Transfer to a bowl and cool completely, about 1 hour. Fold caramelized onions into tangy creamy cheese with a rubber spatula. Season with salt and pepper, and sprinkle with green onions.
Cut cucumbers in half lengthwise and scoop out the seeds. Cut into 3/4 inch chunks. If the chunks aren't firm, place them in a colander and sprinkle with salt. Let drain 20 minutes (if they are firm you may omit this step). Place butter in a medium to large skillet over medium heat. When it melts, add the onion and cook 5 minutes. Stir in the cucumbers and cook another 5 minutes. Sprinkle with black pepper to taste. Reduce heat to low and stir in sour cream and plenty of dill. Stir and serve warm.
In a pan, melt butterscotch chips and peanut butter. Stir in rice cereal when the peanut butter and chips have melted. Stir in peanuts if desired. Transfer mixture into an 8x8 inch casserole dish. In the top of a double boiler, melt the chocolate chips. Pour the melted chocolate over the top of the candy in the dish and swirl with a fork. Chill and cut into squares to serve.
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Mix flour, 1/2 cup sugar, baking powder, and salt in a bowl; mash butter into the flour mixture until crumbly. Stir boiling water into the flour mixture to form a dough. Dissolve cornstarch in cold water in a separate large bowl. Stir blueberries, raspberries, 3/4 cup sugar, and lemon juice into the cornstarch mixture; transfer to a cast-iron skillet and bring to a boil, stirring frequently. Drop dough into the skillet by the spoonful. Put skillet onto the prepared baking sheet. Bake in preheated oven until the topping is golden brown, about 25 minutes.
Grate watermelon with a fork from the rind into a large bowl, leaving no large chunks. Stir water, pineapple, evaporated milk, and coconut into the grated watermelon. Add sugar; stir until dissolved. Squeeze lime juice into the watermelon mixture.
Place the dark and golden raisins in a medium bowl. Dissolve baking soda in boiling water, and pour over raisins. Let stand overnight without stirring. Preheat the oven to 350 degrees F (175 degrees C). Grease three 1 pound sized coffee cans. In a large bowl, stir together the flour, sugar and salt. Stir in the raisins with their water, and the oil until well blended. Batter will be thick. Divide the batter evenly between the 3 cans. Bake for 1 hour in the preheated oven, or until a toothpick inserted into the crown comes out clean. Lay cans on their side to loosen the bread as it cools.
Place a large Dutch oven over medium-high heat; cook the sausages and bacon in the bottom of the Dutch oven until the bacon is crisp; drain fat from the pan, reserving 1 tablespoon of drippings. Crumble the bacon and halve the sausages. Heat the reserved drippings to the Dutch oven over low heat along with the crumbled bacon and sausages. Add the onions and carrots; cook and stir until the onions soften, 7 to 10 minutes. Stir in the stock and milk; bring to a simmer until the potatoes are fork tender 30 to 45 minutes. Season with salt and pepper to serve.
Preheat oven to 350 degrees F (180 degrees C). Cream sugar and shortening and add beaten egg. Sift dry ingredients and blend with creamed mixture. Fold in figs and nuts. Drop by spoonfuls on greased sheet. Bake for 15 to 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8-inch baking pan. In a large bowl, mix melted butter with sugar and egg. Mix in flour, baking soda, and cinnamon, and then stir in apple and walnuts. Spread batter into prepared pan. Bake for approximately 40 minutes, or until a small knife inserted in the center comes out clean.
In a large bowl, mix together the egg, milk, bread crumbs, salt and nutmeg. Add ground beef, and mix by hand until well blended. Shape into 4 patties. Place a skillet over medium heat. Add patties, and brown for 3 to 4 minutes on each side. Remove from the skillet. Add onion to the skillet, and cook until tender but not browned. Drain off excess fat. Whisk together beef broth and flour. Pour into the skillet, and stir in Worcestershire sauce and thyme. Cook over medium heat, stirring until thickened. Return patties to the skillet, and add green peppers. Cover, and simmer until burgers are cooked through, about 5 minutes.
In a medium bowl, mix the ginger, cinnamon, cumin, anise, and cayenne pepper. Rub the chicken with the spice mixture, and place in the bowl. Cover, and refrigerate 20 to 30 minutes. Combine 2 cups of water and basmati rice in a saucepan, and bring to a boil. Reduce heat, cover and simmer for 20 minutes, or until tender. In a small saucepan, mix the mango, orange juice, lime juice, and honey. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally. In a small cup, mix cornstarch with 1 1/2 tablespoons of water until cornstarch is dissolved. Stir into mango mixture, and simmer one minute, or until sauce has thickened slightly. Stir in dark rum. Preheat an outdoor grill for medium heat. When grill is hot, brush the grate with oil. Grill chicken 6 to 8 minutes per side, until no longer pink and juices run clear. Serve over the cooked rice, and top with the mango sauce.
Crush the dill seed, mustard, and cumin in a spice grinder or with a mortar and pestle. Pour the spices into a 5 gallon stockpot along with the chili powder, paprika, red pepper flakes, rosemary, thyme, dill, sage, and parsley. Fill the pot 3/4 full with water, and bring to a rolling boil over an intense flame. Add the blue crabs, cover the pot, and boil until all of the shells turn red, and the meat is no longer translucent, about 20 minutes. Stir the crabs occasionally as they boil to ensure even cooking.
Preheat the oven to 350 degrees F (180 degrees C). Heat the oil in a nonstick skillet set over medium-high heat. Season the chicken with the salt and pepper; add to the skillet in batches and brown all over. Transfer the chicken to a 10 cup (2.5 L) casserole dish. Scatter the mushrooms, carrot and onion over top. Stir the sauce with the wine and drizzle over the casserole. (Casserole can be prepared up to this point and reserved, tightly covered in the refrigerator, for up to 1 day.) Bake, covered, for 30 minutes; uncover and bake for 30 minutes or until chicken is tender and vegetables are cooked through. Meanwhile, prepare the noodles according to package directions. Arrange the noodles in a large serving bowl and spoon over the chicken, vegetables and sauce. Garnish with parsley and Parmesan (if using).
Heat olive oil in a skillet over medium heat. Add green onion; cook and stir until wilted, about 2 minutes. Add shrimp and scallops; cook until they begin to turn opaque, about 2 minutes more. Pour in coconut water; bring to a boil. Stir in mushrooms, zucchini, jalapeno peppers, curry powder, salt, bouillon, and sriracha sauce; cook until flavors blend, 5 to 10 minutes more.
Place the butter lettuce in a salad bowl; add the pear, dried cherries, wasabi peas, sesame seeds, and poppy seed dressing. Toss to coat.
To Make Crust: Mix together 2 2/3 cup graham cracker crumbs and sugar. Stir in melted butter or margarine. Press mixture evenly into a 9x13 pan. In a large bowl combine lemon pie filling, condensed milk, lemon juice, and fruit cocktail. Stir until thoroughly combined. Spread mixture over graham cracker crust. Top with whipped topping. Sprinkle with 1/3 cup graham cracker crumbs. Freeze overnight before serving. Freeze any leftovers.
Heat all but 2 tablespoons of the milk and the cream in a saucepan. Do not allow it to boil. In a soup bowl mix the cocoa, sugar, vanilla, cinnamon and the reserved milk and cream. Pour the cocoa mixture into the hot milk and cream blending well. Return mixture to bowl and garnish with mini marshmallows or graham cracker bears.
Preheat your oven to 425 degrees F. Wash the broccoli and cut it into bite-sized pieces. Place the broccoli on a large rimmed baking sheet. Mince the garlic and toss it in with the broccoli. Drizzle 3 tablespoons extra virgin olive oil over the broccoli, then season with coarse black pepper and kosher salt. Bake in the oven for 20-25 minutes until the broccoli is tender. Toss in lemon juice, parmesan cheese, and 1 tablespoon olive oil; serve immediately.
Grease and flour a 8 x 12 inch pan. Preheat the oven to 350 degrees F (175 degrees C). Separate 5 eggs, and beat the egg whites in a large mixing bowl. Add 1 cup sugar slowly to the egg whites, beating constantly. Add the yolks one by one, beating well after each addition. Stir in the 1 teaspoon vanilla. Sift the flour, and stir it into the egg mixture. Pour the batter into the prepared pan. Bake the cake for 20 minutes, or until done. Cool. Blend the sweetened condensed milk, evaporated milk, milk, and 1 tablespoon vanilla. Pour this syrup over the cooled cake. To make Meringue Frosting: Beat 3 egg whites to soft peaks. Gradually add 1 cup sugar, and beat until stiff peaks form. Stir in 1 teaspoon vanilla. Frost the cake.
Preheat oven to 430 degrees F (220 degrees C). Line a baking sheet with parchment paper. Pour milk into a bowl. Combine bread crumbs, Parmesan cheese, garlic powder, and black pepper in a shallow bowl. Place zucchini slices in the milk; soak for 1 minute. Remove zucchini slices from milk and press each into the bread crumbs mixture until coated on both sides. Arrange coated zucchini slices on the prepared baking sheet. Bake in the preheated oven until chips are crisp, about 30 minutes.
Heat the vegetable oil in a large skillet over medium heat. Add the sliced sirloin and salt, pepper, garlic powder and onion powder to taste. Stir and saute for 5 to 10 minutes, or until meat is well browned. Then add the onion and saute for 5 more minutes. Then stir in the chile peppers OR bell peppers, tomatoes, soup and milk. Mix this all together well, reduce heat to low and simmer for 10 to 15 minutes, stirring often.
Preheat oven to 350 degrees F (175 degrees C). Season pork loin with salt, black pepper, paprika, and caraway seeds; spread mustard over pork. Heat vegetable oil in a large skillet over medium-high heat; fry pork until browned on all sides, about 15 minutes. Transfer pork to a large roasting pan. Add onion, carrots, celeriac, and spring onion to the same skillet used to fry pork; cook and stir until vegetables are tender, about 10 minutes. Spread vegetable mixture around pork in roasting pan. Pour 1 cup hot water into the skillet used to cook the pork and vegetables; simmer and scrape up any browned bits from the bottom with a spatula. Pour water over pork. Bake in preheated oven until pork is slightly pink in the center, 2 1/2 to 3 hours, basting often. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). If vegetables become dry, add 1 cup hot water, or as needed. Transfer pork roast to a large platter and keep warm. Strain remaining liquid through a sieve into a saucepan; reserve vegetables. Bring liquid to a boil and add butter and cornstarch; simmer until sauce is thickened, about 5 minutes. Slice pork and serve with sauce and vegetables.
Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
 Watch Now Warm 3 tablespoons olive oil in a large skillet over medium-high heat. Stir in chicken, and season with salt, pepper, and garlic powder. Cook until chicken is cooked through and browned, about 5 minutes. Remove chicken to paper towels.
 Watch Now Pour chicken broth into the skillet. Then stir in asparagus, garlic, and a pinch more garlic powder, salt, and pepper. Cover, and steam until the asparagus is just tender, about 5 to 10 minutes. Return chicken to the skillet, and warm through.
 Watch Now Stir chicken mixture into pasta, and mix well. Let sit about 5 minutes. Drizzle with 2 tablespoons olive oil, stir again, then sprinkle with Parmesan cheese.
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Preheat an oven to 400 degrees F (200 degrees C). Combine the potatoes and spinach in a 9x13-inch baking dish; set aside. Melt 3 tablespoons of butter in a saucepan over medium-low heat. Stir in the onion, and cook until dark brown, about 15 minutes. Stir in the garlic and flour; cook 1 minute more. Season with salt, and stir in the milk and cream. Bring to a simmer over medium heat; cook and stir until the sauce has thickened, about 10 minutes. Stir in 3/4 of the Muenster cheese until melted, and pour over the potatoes. Cover the potatoes with aluminum foil, and bake in the preheated oven 30 minutes. Uncover, and cook 20 minutes more, then sprinkle with the remaining Muenster cheese, return to the oven, and bake until the potatoes are tender and the cheese is bubbly, about 10 minutes more.
Preheat oven to 350 degrees F (175 degrees C). Line a 9x11-inch baking dish with aluminum foil. Whisk oats, flour, chocolate chips, ground cashews, sunflower seeds, flax meal, wheat germ, cinnamon, and sea salt together in a large shallow bowl. Stir warmed honey, almond butter, and vanilla extract together in a bowl until well-mixed. Pour honey mixture into oat mixture; stir until batter is well-combined. Turn batter out into prepared baking dish. Lay a sheet of waxed paper over batter and press firmly to evenly distribute in the baking dish. Remove and discard waxed paper. Bake in the preheated oven until golden and fragrant, about 12 minutes. Pull aluminum foil from baking dish and cool bars in the aluminum foil for 10 minutes; remove and discard aluminum foil. Cut into bars.
In a bowl, mix together the sage, rosemary, thyme, fennel seed, sugar, bay leaf, and salt until thoroughly combined. Rub both sides of the pork chops with the herb mixture, and coat them with olive oil. Refrigerate several hours or overnight. Preheat an outdoor grill for medium heat, and lightly oil the grate. Grill the chops until they are browned, show good grill marks, and the meat is no longer pink inside, about 4 minutes per side. An instant-read meat thermometer inserted into the thickest part of a chop should read at least 145 degrees F (63 degrees C).
Preheat the oven to 400 degrees F (200 degrees C). Grease a 9-inch cake pan or springform pan. Cream the 1/2 cup butter and 1/4 cup white sugar until smooth. Sift together the flour, baking powder, and 1 teaspoon ground ginger. Add the flour mixture to the butter and sugar and stir until combined, forming a stiff dough. Pat the dough into the prepared pan and bake for 15 to 20 minutes or until the shortcake is firm and pale golden on top. Allow the cake to cool in the pan for ten minutes, and then remove it from the pan and let it cool on a wire rack. Transfer the cake to a serving plate. Combine the confectioners' sugar, 1/4 cup butter, golden syrup and 1 teaspoon ginger in a saucepan; heat over medium-low heat until the butter and sugar have melted. Pour the warm glaze over the shortcake and refrigerate the cake to set the glaze. When cool, cut the cake into 8 wedges.
Bring a large pot of lightly salted water to a boil. Simmer artichokes in the boiling water until softened, about 30 minutes. Drain. Mix vinegar, salt, and pepper together in a bowl. Whisk in olive oil in a slow, steady stream until vinaigrette is blended. Start by eating the artichoke leaves dipped in the vinaigrette. Discard small leaves and gently scrape fuzzy choke from the hearts. Fill the hearts with vinaigrette and slice.
Preheat grill for medium heat and lightly oil the grate. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until nearly tender, about 10 minutes. Drain and cut in quarters. Thread 4 shrimp onto skewers, piercing each shrimp near the head and tail, alternating with potato, onion, and tomato chunks; repeat with remaining skewers. Arrange skewers on a platter and coat with olive oil. Season with salt and black pepper. Cook skewers on preheated grill until shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 10 minutes.
Bring a large pot of lightly salted water to a boil. Plunge whole tomatoes in water briefly, until skin starts to peel. Remove with a slotted spoon and place in cold water. Add pasta to boiling water and cook for 8 to 10 minutes or until al dente; drain. While pasta is cooking peel blanched tomatoes and chop. In a large skillet over medium heat, heat olive oil. Stir in garlic and mushrooms and saute until mushrooms begin to give up their juices. Stir in tomatoes and oregano and cook until tomatoes are tender. To serve, plate pasta, top with hot tomato sauce and sprinkle with feta and olives.
Drain the cherries reserving juice; chop cherries and reserve. Prepare cake mix according to box directions, adding water to the reserved cherry juice to equal the amount of liquid needed for cake mix. Preheat oven to box directions. Fold the cherries and pecans into the cake mix; stirring by hand. Pour mix into 2 round cake pans and bake in preheated oven. When cake has completely cooled, frost with whipped topping; serve and keep unused portions in refrigerator.
Preheat an outdoor grill for medium heat and lightly oil the grate. Lay bacon slices on the hot grill; cook until brown on the bottom, about 2 minutes. Flip and cook 1 minute more. Transfer to a plate. Tear arugula into bite-sized pieces and arrange over the bacon. Scatter tomatoes and Parmesan cheese on top. Drizzle very lightly with olive oil and a few drops of balsamic vinegar. Season with salt and pepper. Serve immediately.
To make the marinade, whisk together the red wine, soy sauce, lemon juice, Worcestershire sauce, mustard, honey, garlic, cumin, coriander, onion powder, pepper, and canola oil in a bowl until smooth. To use the marinade, pour over 4 steaks in a resealable plastic bag. Squeeze out the air, and massage the bag to coat the meat with the marinade. Refrigerate at least 8 hours before cooking to desired degree of doneness.
Place the garbanzo beans, white beans, bulgur, and raisins in separate bowls and add water to cover. Let stand overnight. The next day, combine the garbanzo beans and white beans in a saucepan with water to cover. Bring the water to a boil; reduce heat to low and simmer, covered, until the beans are tender, 1 to 1 1/2 hours. Drain the wheat and transfer it to a large saucepan. Add the 15 cups water (3 quarts plus 3 cups) and bring to a boil. Reduce the heat to low and simmer until tender, about 15 minutes, skimming and discarding any foam that appears. When the wheat has thickened, stir in the sugar and bring the mixture to a boil. Drain the cooked beans and add them to the wheat mixture. Stir in the raisins, apricots, orange peel, and cloves. Reduce the heat and simmer until the mixture thickens and the fruit is tender, about 15 minutes. Pour the pudding into individual serving bowls. Garnish with toasted sesame seeds, chopped walnuts, chopped pistachios, currants, and cinnamon. Allow the pudding to cool and then serve.
Preheat oven to 350 degrees F (175 degrees C). Toss artichoke hearts with 1 tablespoon olive oil in a bowl to coat; spread onto a baking sheet. Sprinkle 1 teaspoon salt over the artichoke hearts. Roast in preheated oven until they get a little brown around the edges, 15 to 20 minutes. While the artichokes roast, vigorously whisk shallot, lime juice, vinegar, mustard, 1 teaspoon salt, and black pepper together in a bowl. Add basil; stir. Slowly stream 1/2 cup olive oil into the mixture while whisking. Transfer artichoke hearts to a serving dish. Pour about 1/3 of the dressing over the artichokes and toss gently to coat. Add capers, bell pepper, and onion. Pour more dressing over the mixture until everything is coated, but not swimming in liquid. Top with balsamic glaze and shaved Parmesan cheese.
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Basic or White Cycle; press Start.
Heat oven to 425 degrees F. Mix flour and baking powder in large bowl. Cut in cream cheese with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in shredded cheese. Add milk; stir until mixture forms soft dough. Pat dough to 3/4-inch thickness on floured surface. Cut into 14 rounds with 2-inch fluted biscuit cutter, rerolling scraps as necessary. Place, 2 inches apart, on baking sheet. Bake 12 to 15 minutes or until golden brown.
Place potatoes in a large pot, and cover with water. The water level should stand about 2 inches above potatoes. Bring to a boil, reduce heat, and simmer until very tender. Remove soup from heat, and slowly stir in nondairy creamer. Continue stirring until soup is creamy. Mash slightly with a potato masher. Season with salt and pepper. Serve hot or cold.
Preheat oven to 250 degrees F (120 degrees C). Grease and flour 2 9x5-inch loaf pans. Stir cake mix and water together in a large bowl; add vegetable oil, pecans, pudding mix, eggs, poppy seeds, vanilla extract. Stir until just combined. Pour batter into the prepared pans. Bake in the preheated oven for 15 minutes. Increase temperature to 300 degrees F (150 degrees C) and bake until a toothpick inserted in the center of a loaf comes out clean, about 45 more minutes.
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. Crumble bacon when cool enough to handle. Heat vegetable oil in a large soup pot over medium heat and brown tri tip in the hot oil, working in 4 batches, until beef is browned and no longer pink inside, about 5 minutes per batch. Return all cooked beef to pot and stir sweet onion, garlic, jalapeno peppers, chili powder, cumin, and paprika into meat; cook and stir until onion is translucent, about 5 minutes. Pour tomatoes, beer, tequila, oregano, salt, and black pepper into mixture, scraping up and dissolving any browned bits of food on the bottom of the pot. Stir reserved bacon, beef stock, chipotle peppers, and steak sauce into the mixture; bring to a boil. Reduce heat to low and stir in Mexican-style corn and green bell pepper. Cover and simmer chili, stirring occasionally, until thickened and meat is very tender, about 3 hours.
Preheat oven to 350 degrees F (175 degrees C). Pour butter into 9-inch round baking pan. Mix 1 cup sugar, flour, and baking powder together in a bowl. Stir in milk. Pour batter into the baking pan. Arrange apples over the batter; sprinkle remaining 1/4 cup sugar and cinnamon on top. Pour in water. Bake in the preheated oven until golden brown, about 45 minutes.
Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and cool slightly. Line a baking sheet with parchment paper. Spoon melted chocolate into a small resealable plastic bag and cut off a small corner. Pipe Christmas tree shape onto the parchment paper and allow to harden in a cool place overnight. Once the chocolate has hardened, carefully remove chocolate trees from paper and use to decorate Christmas cakes or desserts.