HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine cucumbers, vegan mayonnaise, celery, lemon juice, fresh dill, garlic, salt, black pepper, and dried dill in a bowl. Cover the bowl with plastic wrap. Refrigerate at least 2 hours before serving.
Preheat the oven to 375 degrees F (190 degrees C). Place the peaches in a medium bowl. Sprinkle lemon juice over them. Mix together 1/2 cup of sugar and cornstarch. Sprinkle over the peaches, and stir to coat. Spoon into a 2 to 2 1/2 quart casserole dish. In a medium bowl, stir together the flour, 2 tablespoons of sugar, baking powder and salt. Cut in butter with a fork or pastry cutter until it is in fine crumbs. Make a well in the center, and pour in the cream. Stir with a fork until the dough pulls away from the sides of the bowl. Roll out dough on a floured surface until it is just big enough to cover the baking dish. Cut a 2 inch cross in the center. Place over the peaches, and tuck in the dough around the sides. Turn back the corners of the cross to reveal the filling. Bake for 40 to 45 minutes in the preheated oven, until filling is bubbly, and top is golden brown.
Bring a large pot of lightly salted water to a boil. Add pasta, and cook until tender, about 8 minutes. Add broccoli florets and asparagus to the boiling water during the last 5 minutes. Drain, and run under cold water to cool. In a large serving bowl, stir together the diced chicken, kidney beans, black olives, green pepper, cherry tomatoes, feta cheese and Italian dressing. Stir in the pasta, broccoli and asparagus. Season with salt and pepper to taste. I like it pretty heavy on the pepper. This salad is best if chilled for a couple of hours before serving.
Combine the ketchup, vegetable oil, mayonnaise, vinegar, sugar, onion, salt, and pepper in a blender; blend until smooth. Store in refrigerator.
Put navy beans, chicken broth, water, tomatoes, carrots, onion, and celery into an electric pressure cooker (such as Instant Pot(R)). Seal pressure cooker and turn the venting knob to point at "Sealed." Press the "Manual" button for high pressure and set timer for 45 minutes. When countdown is complete, release pressure naturally according to manufacturer's instructions. Remove lid, stir in pork and beans and ham. Season with salt and pepper.
Preheat oven to 400 degrees F (200 degrees C). Spray a muffin tin with cooking spray. Combine peanut butter, banana, honey, egg white, almond extract, baking soda, and sea salt in a blender; blend until smooth. Stir chocolate chips into the batter with a wooden spoon. Pour batter into the prepared muffin tin, filling each cup 3/4 full. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 9 minutes. Cool in the tin for 5 minutes; transfer to a baking rack to cool completely.
Put mango into a large bowl. Sprinkle salt over the mango. Pour water over the mango. Let mango soak for 1 hour to overnight. Drain and discard liquid from the mango. Stir sugar and vinegar together in a saucepan over medium heat; bring to a boil. Add drained mango to the liquid; stir to coat. Stir raisins, dates, cinnamon sticks, ginger, garlic, and ground dried chile pepper into the mango mixture; bring again to a boil, stirring occasionally. Reduce heat to low and simmer mixture until thickened, about 1 hour. Remove from heat to cool completely. Sterilize jars and lids in boiling water for at least 5 minutes. Pack chutney into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 2 quart casserole dish with lid. Place the flour in a shallow dish. Dip the sausages into the flour to coat evenly. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Cook the sausages, turning to brown all sides, about 2 minutes per side. Transfer to a plate and set aside. Using the same skillet, heat 2 tablespoons of olive oil over medium heat. Stir in the onion, green pepper, garlic, and bay leaves; stir and cook until tender, about 2 minutes. Combine the rice with the pepper mixture; stir and cook until the rice turns opaque, about 3 minutes. Stir in the thyme, salt, chili powder, white and black peppers, red pepper flakes, wine, tomatoes, and chicken broth. Add the sausages; increase heat to high and bring the mixture to a boil. Transfer the rice mixture to the large pot and cover. Bake in preheated oven for 20 to 25 minutes. Remove pot from the oven. Stir in the shrimp, pineapple, mango, and apple; blending thoroughly with the rice mixture. Cover and bake until shrimp is cooked, 10 to 15 minutes.
Heat a slow cooker on Medium. Heat a non-stick frying pan over high heat; cook chicken in hot pan until browned on all sides, about 5 minutes. Transfer chicken to slow cooker. Mix salsa, peanut butter, coconut milk, soy sauce, 2 tablespoons cilantro, garlic, ginger, lime zest, and lime juice in a bowl; pour over chicken. Season with salt and pepper. Cook on Medium for 2 hours; add mushrooms, red bell pepper, yellow bell pepper, and snow peas. Continue to cook, 45 minutes to 1 hour. Place noodles in a large bowl and cover with hot water. Stir and soak until softened, about 15 minutes. Drain and rinse thoroughly. Serve chicken mixture atop noodles on a serving dish and garnish with bean sprouts, peanuts, and 2 tablespoons cilantro.
In a large stock pot brown ground beef. Drain grease and add tomato vegetable juice, tomatoes, kidney beans, black beans, corn and taco seasoning. Heat through and serve.
Melt butter in a saucepan over low heat, stirring frequently with a silicone spatula, about 1 minute. Add chocolate; stir constantly until it starts to melt, about 2 minutes. Slowly pour in milk; stir until incorporated and chocolate is melted, about 2 minutes.
Rub salt onto your turkey, and place remaining salt, lemons, oranges, onion, garlic, bay leaves, thyme and pepper into a large pot. Place the turkey in the pot, and fill with water. Refrigerate overnight. Discard brine after removing turkey.
Mash bananas and peanut butter together in a bowl until desired consistency is reached; stir in chia seeds. Cover bowl with plastic wrap and refrigerate.
Preheat oven to 350 degrees F. Lightly mist a baking dish with non-stick vegetable oil spray. Melt 1 tablespoon butter in a large skillet over medium high heat; add mushrooms and saute until they are golden brown. Transfer to a plate. In same skillet, melt remaining 4 tablespoons butter; add onions and cook until they are soft and golden brown. Add flour and stir for 1 minute; pour in chicken broth and heavy cream and whisk until sauce is smooth. Mix in mustard, salt, pepper, thyme and parsley. Pour sauce into large mixing bowl. Fold in chicken, carrots, peas, beans and mushrooms into sauce. Pour all into prepared baking dish. Arrange sliced rolls on top of filling and brush with melted butter. Bake 20 to 25 minutes or until filling is bubbling. If topping starts to brown too much, cover loosely with aluminum foil.
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Wash the mushrooms; arrange on a baking sheet with top side of the mushroom facing down. Whisk together the soy sauce, sesame oil, ginger, and garlic in a small bowl; brush the mixture evenly over the mushrooms. Roast the mushrooms under the broiler until soft, about 10 minutes.
Pour orange juice, vinegar, olive oil, soy sauce, and lime juice into a blender; add onions, Scotch bonnet chiles, garlic, sugar, thyme, allspice, salt, black pepper, cinnamon, nutmeg, and ginger. Pulse several times to mix ingredients, then blend until jerk marinade is pureed. Set 1/2 cup marinade aside in a small bowl and refrigerate. Place chicken breasts into a large nonreactive bowl and pour remaining jerk sauce over chicken; stir to coat. Refrigerate chicken in marinade 8 hours to overnight. Preheat grill for medium-low heat and lightly oil the grate. Remove chicken from marinade, discarding used marinade. Cook chicken on the preheated grill until meat is no longer pink inside, the skin is browned, and an instant-read meat thermometer inserted into the thickest part of a breast, not touching bone, reads at least 160 degrees F (70 degrees C), about 30 minutes. Baste chicken with reserved 1/2 cup of marinade as it cooks, turning chicken occasionally.
In a deep fryer, heat 1 inch of fat or oil to 365 degrees F (185 degrees C). In a medium mixing bowl combine all other ingredients, blend well and let stand for 10 minutes. Use a serving spoon to scoop up tablespoon size pieces of batter and gently drop them into the oil. Rise the spoon as needed to keep the batter from sticking. Cook the hushpuppies, 8 or 10 at a time, until brown. Remove from the oil with a slotted spoon and roll on paper towels to briefly drain. Serve hot.
Preheat the oven to 375 degrees F (190 degrees C). Heat a large skillet over medium-high heat. Cook and stir pork and beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Blot meat with paper napkins to remove as much grease as possible. Add tomato paste, onion, parsley, basil, oregano, garlic powder, salt, and pepper to the browned meat. Reduce heat to medium-low. Mix well and simmer the meat filling, uncovered, for 5 minutes. Meanwhile, mix cottage cheese, Parmesan cheese, and egg together for the cheese filling. Unroll crescent rolls and press together to form a rectangle of dough. Place on an ungreased baking sheet, with the short sides of the dough hanging over the long edge of the baking sheet. Spread 1/2 of the meat filling down the middle of the dough. Spoon cheese filling on top. Layer remaining meat filling over the cheese. Add Monterey Jack cheese on top. Pull sides of dough across one another to form a loaf, sealing all open edges. Brush top of loaf with milk and sprinkle sesame seeds on top. Bake in the preheated oven until deep golden brown in color, 20 to 25 minutes.
Preheat oven to 400 degrees F (200 degrees C). Grease 10 muffin cups or line with paper muffin liners. In a large bowl, combine cracker crumbs, sugar and baking powder. Stir in milk, egg and honey; mixing just until moistened. Spoon batter into prepared muffin cups. Bake in preheated oven for 15 to 18 minutes, until a toothpick comes out clean. Let stand for 5 minutes, then move to a wire rack to cool completely.
Place the beef roast in a large slow cooker and cover with sliced onions, garlic, enchilada sauce, apple butter, cayenne sauce, and 1 teaspoon salt. Place the lid on top and turn the slow cooker on high. Cook for 5-7 hours, or 10-12 hours on low, until the roast shreds easily with a fork (fork-tender.) Pull the beef roast out of the sauce and place on a cutting board. Shred with 2 forks and mix the shredded meat back into the sauce. Keep on warm until ready to continue. Preheat the oven to 400 degrees F. Scoop the meat into tortillas and roll. Place each enchilada in a large 10x15-inch baking dish. Once the tortillas and meat are used up, spoon the remaining sauce over the top of the beef enchilada recipe and cover with shredded cheese. Bake for 10-15 minutes until the cheese is melted and bubbly. Serve warm with your choice of fresh toppings.
In a 1-quart jar with a lid, mix together the sugar, mustard powder, vegetable oil, poppy seeds, salt, white vinegar, and onion juice; tighten the lid onto the jar, and shake vigorously to combine. Reshake the dressing before using.
Melt butter in a large pot over medium-low heat. Add onion and salt. Cook, stirring occasionally, until onion has softened and turned translucent, about 10 minutes. Stir garlic into the onion mixture; cook until fragrant, about 1 minute. Add chicken broth and parsnips; bring to a boil. Reduce heat to a steady simmer; cook until parsnips are very tender, about 20 minutes. Puree soup with a hand-held blender until smooth. Pour milk into the soup and heat gently, but do not boil, about 4 minutes. Season with salt and pepper.
Toss leafy greens, pomegranate seeds, blue cheese, and walnuts together in a medium-sized salad bowl. Add cranberry vinaigrette just before serving.
Fill a tall glass with ice. Pour the orange vodka, raspberry vodka, rum, orange juice, pineapple juice, and grenadine over the ice; stir well. Garnish with an orange wedge.
Place the papaya cubes in a blender, a few at a time; blend until shredded. Combine 2 cups shredded papaya, white sugar, brown sugar, and salt in a saucepan over medium heat; cook and stir until sugars dissolve, about 5 minutes. Stir cinnamon into papaya mixture and remove saucepan from heat. Drain juice from papaya mixture using a strainer. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Roll pie crusts on a work surface and cut out twenty-four 4-inch circles using a biscuit cutter or a cup. Spoon a small spoonful of papaya mixture into the center of each circle. Fold each circle in half over the papaya, creating a half-circle. Press the edges together using a fork and poke the top for ventilation. Place turnovers 1 inch apart on the prepared baking sheet. Bake in the preheated oven for 20 minutes. Brush the top of each turnover with egg yolk and continue baking until golden brown, about 15 minutes more.
Preheat an oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a baking sheet. Bake in the preheated oven until potatoes are soft, 50 minutes to 1 hour. Remove potatoes from oven and let cool until safe to handle, at least 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Spray a casserole dish or 9x13-inch pan with cooking spray. Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer sausage to a bowl. Saute onion in the same skillet until translucent, about 5 minutes. Transfer onion to the bowl with the cooked sausage. Mix eggs, half the Cheddar cheese, milk, salt, and pepper into the bowl with the sausage mixture. Grate potatoes and add to the bowl of sausage mixture. Pour mixture into the prepared dish; place remaining Cheddar cheese on top. Bake in the preheated oven until casserole is heated through and cheese is melted and bubbly, about 35 minutes.
Rinse the frog's legs and pat dry; set aside. In a large resealable bag, combine the saltine cracker crumbs, flour, cornmeal, onion, salt and pepper. Shake to mix. In a shallow bowl, whisk together eggs and milk. Heat the vegetable oil and peanut oil in a large skillet over medium-high heat. The oil should be about 1/2 inch deep. Dip the frog's legs into the milk and egg, then dip into the cracker mixture until evenly coated. Carefully place them in the hot oil. Cook until golden brown on each side, about 5 minutes per side. If the legs start to brown too quickly, reduce the heat to medium. Drain on paper towels before serving.
Preheat oven to 325 degrees F ( 165 degrees C). Grease and flour two 8x4 inch loaf pans. In a large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla. Combine flour, cinnamon, soda, baking powder, salt and nuts; stir into the egg mixture. Divide batter into prepared pans. Bake for 60 to 70 minutes, or until done.
Preheat oven to 400 degrees F (200 degrees C). In a large mixing bowl, sift flour. Add the cereal, sugar, baking soda and salt; stir to combine. Add eggs, shortening and buttermilk; mix well. Cover bowl and store batter in refrigerator for at least 24 hours before using. Batter will keep in the refrigerator for up to 6 weeks. Batter should remain covered and should not be stirred. Scoop batter into lined or lightly greased muffin cups, filling each cup 2/3 full. Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Bring sugar, water, corn syrup, and maple syrup to a boil in a large skillet over medium-high heat, stirring constantly. Heat to 250 degrees F (120 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball. Stir pecans and vanilla into syrup mixture until mixture begins to turn brown; add bacon. Cook until bacon mixture turns light brown, 1 to 3 minutes. Remove from heat and stir baking soda into bacon mixture. Pour brittle out onto a sheet of parchment paper set on a heat-proof surface and cool brittle to room temperature before breaking into pieces, at least 30 minutes.
Preheat oven to 375 degrees F (190 degrees C). Mix the sour cream, onion powder, garlic powder, dill, and parsley in a large bowl until combined; stir in the cream cheese, Cheddar cheese, and hot pepper sauce. Mix in the chicken broth, a little at a time, and gently stir in the rice and cooked chicken. Scrape into a 2-quart casserole dish. Bake in the preheated oven until the casserole is browned and the rice is tender, about 1 hour.
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 linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 8 to 10 minutes. Drain well in a colander set in the sink. Heat the olive oil in a large skillet over medium heat, and cook and stir the garlic, shallots, and red pepper flakes until the garlic is fragrant but not browned, about 3 minutes. Stir in the walnuts, and cook until the nuts give off a toasted smell, about 2 minutes; stir in ham slices, and cook the mixture until the ham is hot and beginning to brown, about 5 more minutes. Lightly toss the pasta with the ham mixture in the skillet, and sprinkle with Parmesan cheese and parsley.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8-inch baking dish. 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. Meanwhile, heat oil in a large skillet over medium heat. Lightly fry the garlic, red and green pepper, carrots, and zucchini, stirring frequently, for 3 to 5 minutes. In a mixing bowl, combine the soup and tuna. Stir in the vegetables and the cooked pasta. Mix to combine well. Pour into the prepared baking dish. Sprinkle the cheese and fried onions over the top. Bake in a preheated oven for 30 minutes or until bubbly and slightly brown.
Cook noodles in a large pot of boiling water until al dente. Rinse, drain, set aside. Heat oil in a medium saute pan. Add mushrooms, onions, carrots, peas, and broccoli; saute over medium heat until tender. Add wine and garlic; cook five minutes, or until wine has just about evaporated. Remove from heat, and cool for ten minutes. In a medium bowl combine sauteed vegetable mixture, mozzarella cheese, 2 tablespoons Parmesan cheese, and egg. Mix well. Pour half of the sauce into the bottom of a 13x9x2inch baking pan. Spread 1/3 cup vegetable mixture over each lasagna noodle then carefully roll up the noodle. Place seam side down in dish. When finished placing all the noodles in the pan, pour remaining pasta sauce evenly over noodles. Cover with aluminum foil. Bake at 375 degrees F (190 degrees C) for 35 to 40 minutes. Uncover, and sprinkle remaining Parmesan cheese over noodles. Bake, uncovered, 5 more minutes. Garnish and serve immediately.
Heat sesame oil in a large skillet over medium heat. Combine pork, 1 teaspoon black pepper, cornstarch, and salt in a bowl. Add to hot oil and fry until browned, about 3 minutes. Add green beans. Combine chicken stock, soy sauce, Worcestershire sauce, chile-garlic sauce, vinegar, garlic, and sugar in a bowl and whisk together. Add to pork and green bean mixture. Bring to a boil. Cook until slightly thickened, about 3 minutes. Reduce heat and simmer until green beans are tender, about 5 minutes more.
Combine cashews and 1 1/2 cups room temperature water in a bowl. Cover with a clean towel to prevent dust from settling in the water, and soak 8 hours to overnight. Transfer soaked cashews to a blender. Add 1/2 cup fresh water and coconut oil. Process until smooth.
Place ingredients into the bread machine in order suggested by the manufacturer. Use the whole wheat, regular crust setting. After the baking cycle ends, remove bread from pan, place on a cake rack, and allow to cool for 1 hour before slicing.
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. Melt butter with olive oil in a skillet over medium heat. Add shallots, garlic and habanero pepper, and cook until lightly browned. Pour cream into a saucepan, and bring to a simmer over medium heat. Stir in the ingredients from the skillet, along with the tomato. Mix in the flour and black pepper, and simmer until thickened, 5 to 8 minutes. Stir in Parmesan cheese, and remove from heat. Allow sauce to cool for a few minutes before serving over pasta.
In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain. In a large bowl, combine the pasta, oil and salad dressing mix; toss together. Add vegetables and cheese; mix well, cover and refrigerate over night.
Preheat oven to 350 degrees F (175 degrees C). Grease 2 (9x5 inch) loaf pans. In a large bowl, combine the Amish bread starter with oil, eggs, 2 cups flour, 1 cup sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon salt, 1/2 teaspoon baking soda, 1 1/4 teaspoons baking powder, and 1 teaspoon vanilla. Mix well. Pour into prepared loaf pans. Bake in preheated oven for 50 to 60 minutes.
Blend oats and almonds in a blender until powdery; add spinach, banana, yogurt, peanut butter, and cinnamon. Blend, gradually adding rice milk, until desired consistency is reached.
Place cucumber in a medium bowl. Mix in salt. Cover and set aside for approximately 30 minutes. Mix ground black pepper, chives and butter into the bowl with the cucumber. Spread whole wheat bread slices with mayonnaise. Top 10 slices with equal portions of the cucumber mixture, then with equal portions watercress. Cover with remaining 10 slices of bread. Cut into triangles and serve.
Sift together the flour, baking powder and salt; set aside. In a large bowl, cream together the butter and 1 cup sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Gradually mix in the sifted ingredients and anise seeds until well blended. Cover and chill for several hours or overnight. Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets. On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets. Sprinkle the tops with a mixture of the remaining 1/4 cup of sugar and cinnamon. Bake for 8 to 10 minutes in the preheated oven, until light brown. Cool on baking sheets for a few minutes before removing to wire racks to cool completely. Happy Holidays!
Preheat oven to 350 degrees F (175 degrees C). Cook and stir turkey in a skillet over medium heat until browned, about 5 minutes. Add potatoes, mixed vegetables, cream of mushroom soup, milk, salt, and pepper to turkey and mix well; pour into a 2-quart casserole dish. Bring water and butter to a boil in a saucepan; stir in stuffing mix. Cover saucepan and remove from heat; let stand until water is absorbed, about 5 minutes. Fluff stuffing with a fork. Spoon stuffing over turkey mixture and cover dish with a lid or aluminum foil. Bake in the preheated oven until pot pie is bubbling, 20 to 25 minutes. Remove lid and bake for a few minutes more for a browned topping, if desired.