HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring the water to a boil with the corn, cinnamon sticks, and cloves in a large pot. Reduce heat to medium-low; simmer 40 minutes. Remove from the heat and strain through a mesh strainer to remove the corn and spices. Stir the lemon juice and sugar into the chicha until the sugar has dissolved. Refrigerate until cold. Stir in the chopped pineapple and apple before serving over ice.
Rinse the feta cheese, and pat dry with paper towels. Cut into half-inch cubes. In a 1 pint glass jar, place a layer of cheese cubes, followed by a layer of thyme. Repeat layers until the jar is nearly full. Whisk together the white wine vinegar and honey; pour over the cheese until the jar is full. Screw the lid on, and leave in the refrigerator to marinate for at least one day.
In a mixing bowl, cream butter. Blend in flour and sugar. Then mix in milk and vanilla. More milk may be added to enhance spreading consistency of icing. Spread icing onto cooled apple pie.
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes. Drain and return spaghetti to the pot. Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir spinach, zucchini, squash, pine nuts, and garlic in hot oil until vegetables are tender, 5 to 7 minutes. Transfer mixture to a bowl. Heat another 1 tablespoon olive oil in the same skillet over medium heat; cook and stir shrimp and 2 teaspoons lemon juice until shrimp are bright pink and centers are opaque, about 5 minutes. Remove from heat. Combine remaining 2 tablespoons olive oil, 2 teaspoons lemon juice, parsley, and red pepper flakes in a bowl. Season with salt and pepper. Stir vegetable mixture, shrimp, and olive oil mixture into spaghetti until combined.
To make the garlic aioli, combine the mashed garlic, oregano, lemon juice, mayonnaise, and olive oil. Stir until well mixed, or beat with a small whisk. Season to taste with salt and pepper. In small or medium mixing bowl, combine grated Parmesan cheese and polenta, then distribute evenly on separate plate. Place sliced tomatoes in the polenta-parmesan mixture, covering both sides to coat. Heat small or medium frying pan to low heat, add a dash olive oil to pan, then add tomatoes. Fry for 1-2 minutes on each side until light brown and crispy, then remove from heat. Toast the sliced ciabatta roll in the frying pan until edges become crispy, about 1 minute, then remove from heat. Spread 2 tablespoons garlic aioli to the bottom slice of ciabatta bread. Add baby arugula then polenta-parmesan crusted tomatoes. Top with sliced Margherita(R) Prosciutto, close with top half of bread and serve.
Preheat the grill to medium heat. Wrap the sweet potatoes in Reynolds Wrap(R) Aluminum Foil individually so they are completely covered. Place them onto the grill, cover and cook for 45 minutes to 1 hour. You want the potatoes to feel very soft inside the foil. When they are done, remove them from the grill and keep them in the foil until ready to assemble and serve. Make the beans while the potatoes are baking. Heat oil in a medium-sized pan over medium heat. Add the onions and cook for 7 to 10 minutes until soft and starting to brown. Add the garlic and cook for another 2 minutes. Then add the beans and BBQ sauce. Stir to combine the ingredients, bring the heat to low and continue cooking for another couple of minutes to heat all of the ingredients. Make the cilantro cream. Place the yogurt, shallots, salt and lemon juice into a food processor and pulse several times until smooth. Add in the cilantro leaves and pulse a couple of times just until they are chopped and incorporated. Assemble the potatoes. Cut a slit down the center lengthwise of the potato and gently pull the sides apart just enough to create a well for the beans. Then add a couple spoonfuls of the BBQ beans and finish with a drizzle of the cilantro cream. Garnish with some roughly chopped cilantro leaves.
In a large bowl, toss the salad greens with the blueberries, walnuts, and raspberry vinaigrette. Top with feta cheese to serve.
Blend banana, almond milk, ice cubes, cinnamon, and vanilla extract together in a blender on medium speed until frothy and smooth, about 1 minute.
Heat oil in a deep-fryer or large saucepan to 365 degrees F (185 degrees C). Mix 3 cups flour, 1 cup sugar, the baking powder, salt, and 1/2 packet of the soft drink mix together in a large bowl. Whisk the milk, eggs, butter, and vanilla extract together in a separate large bowl until blended; slowly stir in the flour mixture until entirely incorporated in a batter the consistency of a thick pancake batter. Drop the batter by large spoonfuls, about 2 teaspoons in size, into the preheated oil; fry until deep golden brown on all sides, 2 to 3 minutes. Remove to drain on a platter lined with paper towels. Mix together 1 cup sugar with the remaining 1/2 packet of soft drink mix in a flat-bottomed dish. Roll the drained donuts in the sugar mixture while still hot. Set aside on a fresh set of paper towels to cool slightly; serve warm.
Preheat oven to 375 degrees F (190 degrees C). Combine apples and brown sugar in a large Dutch oven. Bake for 30 minutes. Combine milk, flour, and oats. Pour mixture over apples and brown sugar. Bake for 1 hour. Serve.
Stir the soy sauce, water, cider vinegar, garlic, and ginger together in a bowl. Allow meat to marinate for at least 30 minutes before cooking.
Melt 1 tablespoon Spread in large nonstick skillet over medium-high heat and brown ground beef, seasoned with salt and pepper, if desired; remove and set aside. Melt remaining 1 tablespoon Spread in same skillet over medium-high heat and cook peppers and onions, stirring occasionally, until crisp-tender, about 5 minutes. Stir in water, Knorr(R) Fiesta Sides(TM) - Mexican Rice and tomato and bring to a boil over high heat. Reduce heat and simmer, covered, 7 minutes or until rice is tender. Stir in beef; heat through. Spoon into taco shells and serve, if desired, with lime wedges. Top, if desired, with your favorite taco toppings such as sour cream, chopped red onion and shredded lettuce.
Place 2 paper towels on a microwave-safe plate; add bacon and top with another paper towel. Cook in microwave on high until some grease is absorbed, about 30 seconds. Transfer bacon to a deep skillet and cook over medium-high heat, stirring often, until crisp, 5 to 10 minutes. Lower heat to medium; stir garlic into bacon and cook until fragrant, about 30 seconds. Add onion; cook and stir until onion is slightly translucent and still firm, about 5 minutes. Mix squash into onion-bacon mixture; cook and stir until squash is slightly softened, about 5 minutes. Add artichoke hearts; cook until heated through, 2 to 3 minutes. Add capers and rosemary; cover skillet and cook, stirring often, until squash is softened but firm to the bite, about 5 more minutes. Season with salt and white pepper.
In a shallow glass dish, stir together the lemonade concentrate, soy sauce, celery salt, seasoned salt, and garlic powder. Place steaks in the mixture, cover, and marinate overnight in the refrigerator. Preheat your oven's broiler. Remove pork steaks from marinade, and discard marinade. Place steaks on a broiling pan. Broil about 4 inches from the heat source for 5 to 7 minutes per side, or to desired degree of doneness.
Preheat broiler on HIGH. Set an oven rack about 5 to 6 inches from the heat source. Line a large baking sheet with foil. With two forks, break apart any large chunks of the packaged pulled pork. Place the pork between several layers of paper towels and press, to get it as dry as possible. (This will help prevent the cracker from softening before serving.) To assemble sandwiches: Place 20 RITZ Crackers, flat side up, on the prepared baking sheet. Top each with approximately 1 tablespoon pulled pork. Next, fold a 1/2 slice of ham into thirds and place on top of pulled pork. Then, top ham with the quarter-slices of baby Swiss cheese. Place the baking sheet 6-inches under the broiler until cheese is melted and bubbly, 1 to 2 minutes. Remove from broiler. Top each mini bite with a 1/2 pickle slice and about 1/2 tsp. mustard then top with remaining crackers, flat side down. Optional: Gently insert a fancy toothpick into the middle hole of the RITZ Cracker to help hold it together. Serve immediately.
Bring a small pot of water to a boil. Add olives and celery; simmer until celery is bright green, about 30 seconds. Drain well. Combine onions, water, and sugar in a saucepan over medium heat. Cover and cook, stirring occasionally, until onions are soft and caramelized, about 30 minutes. Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook chicken pieces until browned, about 4 minutes per side. Transfer chicken pieces to a large saucepan; add olives, celery, caramelized onions, tomatoes, basil, lemon juice, capers, salt, and pepper. Cover and cook over medium heat until chicken is no longer pink in the center, about 1 hour. Heat 1/4 cup olive oil in a deep skillet. Add potatoes; cook and stir until crisp and golden brown, about 10 minutes. Stir potatoes into the saucepan shortly before removing from the heat.
Preheat oven to 350 degrees F (175 degrees C). Butter and flour a 9 inch springform pan. Sift together the flour, baking powder, baking soda and salt; set aside. In a large bowl, cream together the butter and 1 1/2 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and 1 teaspoon cinnamon. Beat in the flour mixture alternately with the milk. Fold in cranberries and hazelnuts. Pour batter into prepared pan. Mix together 1/3 cup brown sugar, 1/4 cup white sugar, and 1 teaspoon cinnamon; sprinkle over cake, and swirl through the batter. Bake in the preheated oven for 75 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
In a medium saucepan, combine the cola, ketchup, onion, garlic powder and hot pepper sauce. Cook over medium heat until reduced by a third and thickened.
Preheat oven to 350 degrees F (175 degrees C). Butter a 2 quart casserole dish. Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain. Transfer to prepared casserole dish and lay cheese slices over macaroni. Sprinkle with paprika. Melt butter in a small saucepan over medium heat. Add milk and flour, stirring until it thickens. Stir in salt and pepper and pour over macaroni and cheese. Bake in preheated oven for 30 minutes.
Over medium-high heat, bring a medium pot of lightly salted water to boil. Add chicken, celery, a slice of the onion, and garlic. Reduce heat to medium and simmer for 1 hour. Chop remaining onion and set aside. Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Drain chicken, discarding boiled vegetables. Chop chicken when cool. In a medium bowl, mix the apple, onion, pickles, almond and salt, if desired. Add black and red pepper to taste. Stir in enough mayonnaise until the mixture sticks together well. Cover a serving dish with lettuce leaves. Mound the chicken salad in the middle, and sprinkle with additional almonds, if desired. Serve with crackers.
Pat tilapia filets dry with paper towels and season both sides with salt and pepper. In large skillet, heat oil and add tilapia filets. Cook until fish releases easily with a spatula; flip and cook until fish is cooked through and flakes easily with a fork, 5 to 8 minutes. Remove from skillet and set aside, tenting loosely with foil to keep warm. Add beans, corn, water, salsa, cumin, chili powder and contents of rice package to skillet, stir well. Bring to a boil, cover and reduce heat. Simmer until water has been absorbed and rice is tender, about 7 minutes. Place rice in a serving dish and top with fish. Serve immediately.
Place cauliflower into a microwave-safe bowl, cover, and cook in microwave oven until tender, about 7 minutes. Uncover and cool for 5 minutes. Stir eggs, creamy salad dressing, celery, green onions, sour cream, apple cider vinegar, sugar, salt, and black pepper in a bowl until thoroughly combined. Mix cauliflower into dressing. Chill at least 1 hour before serving.
Place apricots and pineapple juice in a small saucepan. Warm over medium heat until bubbling. Remove from heat and set aside to cool. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. In a large bowl, mix together whole wheat flour, all-purpose flour, baking powder, baking soda, brown sugar, ginger, coriander and cinnamon. In a separate bowl, beat together egg, vegetable oil and buttermilk; combine with cooled apricot mixture. Gradually stir buttermilk/apricot mixture into flour mixture until blended. Pour batter into prepared 9x5 inch loaf pan. Bake in preheated oven for 50 minutes or until a toothpick inserted into center of the loaf comes out clean. Let cool 5 minutes then loosen sides of loaf with a blunt knife. Remove from pan and allow to cool completely on a wire rack before slicing.
Bring the water to a boil in a saucepan over high heat. Remove from the heat, and stir in the couscous. Cover, and let stand for 3 to 5 minutes, then fluff with a fork. Rinse couscous with cold water in a colander set in the sink. Once cooled, pour couscous into a large bowl. Add salmon, cucumber, celery, tomato, dill weed, parsley, salt, and pepper. Whisk together lemon poppy seed dressing, olive oil, and vinegar in a small bowl. Pour dressing over salad, and toss to coat.
Place flour, 1 tablespoon plus 2 teaspoons sugar, green tea powder, yeast, and salt in a mixing bowl and mix by hand. Make a well in the center and pour in 1/2 cup plus 2 tablespoons milk and beaten egg. Mix to form a soft dough. Turn dough out onto a lightly floured work surface. Knead until dough becomes smooth and is no longer sticky, about 5 minutes. Knead and mix 1 tablespoon plus 2 teaspoons butter into the dough. Continue to knead until dough is smooth and elastic and no longer sticks to the work surface, about 15 minutes. Smooth dough into a ball and place in a mixing bowl. Cover with plastic wrap and let dough rise until doubled in size, about 1 hour. Lightly grease a loaf pan. Remove dough from the bowl and punch out accumulated air. Place on a lightly floured surface and use a rolling pin to roll dough into a large rectangle slightly wider than the length of the loaf pan and as long as possible. Roll dough tightly, Swiss-roll style. Pinch dough to seal the seam tightly. Place seam-side down in the prepared pan and cover with plastic wrap. Let dough rise a second time until it fills 80% of the pan, 45 to 60 minutes. Preheat the oven to 375 degrees F (190 degrees C). Bake in the preheated oven until golden brown, 30 to 35 minutes. Remove bread from pan immediately and let cool completely before slicing, about 30 minutes.
Heat the broth, soy sauce, ginger, black pepper, carrot, celery, red pepper, green onions and garlic in a 2-quart saucepan over medium-high heat to a boil. Stir the noodles and chicken in the saucepan. Reduce the heat to medium and cook for 10 minutes or until the noodles are done.
Slice the lemons and combine in a large bowl with the 2 cups sugar. Let stand for at least 4 hours, preferably overnight. Add the beaten eggs and mix well. Pour into an unbaked 9 inch piecrust and cover with a top crust. Brush the top with milk and sprinkle granulated sugar on top. Bake at 450 degrees F (230 degrees C) for 15 minutes, then reduce heat to 375 degrees F (190 degrees C) and bake for an additional 20 to 25 minutes, or until a knife inserted into the pie comes out clean.
Preheat oven to 350 degrees F (175 degrees C). In a heavy bottomed saucepan over medium heat, melt 1/2 cup sugar until golden. Carefully pour hot sugar evenly into four oven-proof ramekins or custard cups, tilting cups to coat bottoms evenly. In another saucepan, bring milk just to boiling over medium heat. Stir hot milk, a little at a time, into beaten eggs and egg yolks, until well combined. Stir in sugar. Pour milk mixture evenly into ramekins. Line a roasting pan with a damp kitchen towel. Place ramekins on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the ramekins. Bake in preheated oven 40 minutes, until set. Let cool, invert and serve.
Combine the rice and water in a saucepan. Bring to a boil, then cover and reduce heat to low. Simmer for 15 to 20 minutes, until water is absorbed. Mix the desired amount of sugar into the hot rice. Portion the rice into 4 bowls. Top with mango slices, and pour some cream of coconut over the top of each bowl.
Preheat oven to 325 degrees F (165 degrees C). Spray a baking sheet with a thin layer of cooking spray. Place squash halves cut side down on the baking sheet. Bake squash 35 minutes in the preheated oven, or until a knife can be easily inserted. Remove from oven, and cool. Meanwhile, spray a non-stick saucepan with cooking spray. Over medium heat, saute the onion and garlic until golden brown. Stir in tomatoes, basil, bouillon cube, and black pepper. Cook for about 15 minutes, or until you have a medium thick sauce. Remove squash strands with a fork, reserving the shells. Layer each half with a spoonful of the sauce, a layer of spaghetti squash strands, olives, and mozzarella cheese. Repeat layers until shells are full, or until all of the ingredients are used. Top with Parmesan cheese. Bake for 20 minutes in the preheated oven, or until Parmesan cheese melts.
Preheat the oven to 350 degrees F (175 degrees C). Grease a large baking pan with cooking spray. Combine beef, onion, green pepper, celery, carrot, bread crumbs, egg, salt, and pepper in a large bowl. Add enough milk to moisten the mixture. Shape mixture into small patties. Arrange patties in the prepared pan. Mix beef broth, tomato sauce, mushroom soup, Worcestershire sauce, and hot pepper sauce in another bowl. Pour sauce over patties. Bake in the preheated oven until patties are no longer pink in the center, about 1 hour.
Heat a skillet over medium-high heat; cook steak, working in batches, until seared and browned on all sides, about 5 minutes. Transfer seared steak to a plate. Melt butter in the same skillet over medium heat and saute onion until softened, 5 to 10 minutes. Add steak to onion and pour beef stock over steak; season with bay leaves, thyme, salt, and pepper. Bring to a boil, reduce heat to low, cover skillet with a lid, and simmer until steak is tender, 50 minutes to 1 hour 50 minutes. Stir peas and cornstarch into steak mixture; cook uncovered until liquid thickens, about 10 minutes. Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain. Serve beef mixture over noodles.
Pour the cheese soup and milk into a saucepan and warm over low heat, stirring to blend. Mix in the beer, Worcestershire sauce and cayenne pepper. Serve over toasted bread.
Preheat oven to 400 degrees F. In a mixing bowl, combine flour, oats, salt and baking soda. In a large mixing bowl, blend together butter, shortening and sugar with an electric mixer on medium speed until smooth. Add dry mixture and blend to form a crumbly mixture. Measure and set aside 2 cups crumbs. Press remaining crumbs into a 9x13 inch pan. Spread apples into an even layer over crust. Transfer Marzetti Old Fashioned Caramel Dip to a microwave safe bowl and microwave for 30 to 40 seconds or until warm. Stir until smooth. Pour over apples and sprinkle remaining crumbs over all. Bake on middle rack of oven for 25 to 30 minutes or until top is golden brown and apples are tender. Cut into desired size bars while slightly warm and serve. Store remaining bars covered in refrigerator.
Mix cumin, coriander, cilantro, garlic herb seasoning, Italian seasoning, cayenne pepper, and fennel in a bowl to make seasoning mixture. Rub 2/3 of the seasoning mixture over pork loin. Heat 1 tablespoon oil in a stovetop pressure cooker over medium heat. Add pork loin; cook until browned, about 3 minutes per side. Transfer to a plate. Pour 2 cups chicken broth and rose wine into the pressure cooker. Bring to a boil, scraping the bottom to loosen browned bits. Return pork loin to the cooker. Cover and bring to high pressure according to manufacturer's instructions. Reduce heat to low and cook, about 1 hour. Release pressure carefully according to manufacturer's instructions. Transfer pork loin to a cutting board; let cool. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; place chile peppers on top. Roast until peppers are blackened and blistered, 5 to 8 minutes. Place in a bowl and seal with plastic wrap. Allow peppers to cool, about 20 minutes. Stem, peel, and seed the peppers; dice. Heat a dry skillet over medium-high heat. Add some tomatillos in a single layer; cook, turning occasionally, until softened and skins are blistered, 5 to 10 minutes. Repeat with remaining tomatillos. Dice tomatillos. Combine 1/2 of the tomatillos and 1/2 of the roasted peppers in a food processor; puree until smooth. Heat remaining 1 tablespoon oil in a small skillet. Add onion; cook and stir until softened, about 3 minutes. Add garlic; cook until fragrant, about 1 minute. Remove from heat. Shred pork loin with 2 forks; add to the pressure cooker. Stir in remaining 3 cups chicken broth, diced peppers, diced tomatillos, tomatillo-pepper puree, onion mixture, and diced tomatoes. Add remaining seasoning mixture, salt, and pepper. Bring to a boil; cover. Bring to high pressure according to manufacturer's instructions. Reduce heat and cook for 20 minutes. Release pressure according to manufacturer's instructions. Mix potato starch and cold water in a small bowl until dissolved. Pour into the pressure cooker, stirring well to incorporate thoroughly.
Heat oil in a deep-fryer or large saucepan to 360 degrees F (182 degrees C). Carefully fry beet, sweet potato, turnip, parsnip, and golden beet slices in the hot oil, working in batches, until golden brown, 2 to 4 minutes. Remove vegetable chips with a slotted spoon and transfer to paper towels to drain. Allow to dry and cool. Season chips with sea salt, cracked black pepper, and malt vinegar to taste. Combine yogurt, parsley, mint, garlic, and green onions together in a bowl. Stir lemon juice, salt, and white pepper into yogurt mixture to your taste preference.
In a large bowl, mix the ground beef, sun-dried tomatoes, blue cheese, chives, steak sauce, hot pepper sauce, Worcestershire sauce, black pepper, salt, and mustard. Cover and refrigerate for two hours. Preheat an outdoor grill for high heat. Gently form mixture into twelve equally-sized patties. Grill burgers for five minutes per side, or to desired doneness. Serve on rolls.
Preheat the oven to 300 degrees F (150 degrees C). Grease cookie sheets. Stir together the flour, baking soda, salt and oats; set aside. In a medium bowl, cream together the butter and brown sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Mix in the dry ingredients until well blended before stirring in the chocolate chips. Drop by heaping spoonfuls onto the prepared cookie sheet at least 3 inches apart. Flatten cookies to 1/2 inch thick. Bake for 21 minutes in the preheated oven, until lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.