HumbleIntelligence/food-ner-1-Million huggingface dataset:
Spray 13x9-inch baking pan and large bowl with cooking spray. Prepare popcorn according to package directions. Remove all unpopped kernels. Combine popped corn, cranberries, morsels and almonds in bowl. Place marshmallows and butter in 8-cup glass measure. Microwave on HIGH 2 minutes or until smooth when stirred. Immediately pour over popcorn mixture; toss until coated evenly. Place in pan. Moisten hands with water; press mixture evenly into pan. Allow to cool. Cut into 24 bars.
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, cream butter and brown sugar until smooth. Sir in flour, and knead by hand until dough comes together. At first the dough will seem dry and crumbly but don't give up, keep mixing. Roll out the dough to 1/4 inch thickness, and cut with cookie cutters or press dough into shortbread molds. Place cookies 2 inches apart onto ungreased cookie sheets. Bake for 8 to 12 minutes in the preheated oven, depending on the size of your cookies. Do not let them brown. Remove from cookie sheets to cool on wire racks.
To make custard whisk egg, corn starch and maple syrup together in a pan. Slowly whisk in almond milk over medium heat. Bring to a boil, whisking continuously, remove from heat and cool 5 minutes. Pour custard into tart crust and top with fruit. Refrigerate 30 minutes before serving.
In a medium bowl, mix the cabbage, shrimp, sweet and sour sauce, celery and carrots. Fill a small bowl with hot water. Dip rice wrappers one at a time into the water. Allow wrappers to soften, then remove from the water and drain. As wrappers are removed from the water, fill each with 2 tablespoons of the cabbage mixture. Roll the wrappers and chill covered until serving.
Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 4 minutes or until browned. Remove chicken; set aside. Add water and butter to same skillet; bring to boil. Stir in Rice Mix; return to boil. Reduce heat to low; cover and simmer 15 minutes. Add chicken; mix well. Cover and cook additional 10 minutes or until rice is tender. Remove from heat. Let stand 5 minutes. Add mango, pineapple, banana and cilantro; mix lightly.
Combine soy sauce, peanut butter, honey, Chinese hot sauce, white vinegar, sesame oil, garlic powder, and ground black pepper; whisk well until smooth.
Preheat oven to 375 degrees. Mix shortening in the flour with stand up mixer with paddle shape attachment (you can also use a standard mixer). Mix until fully combined together. Add 1 cup of milk and mix until all ingredients are moist. Turn dough out onto floured surface and knead lightly or use dough hook attachment and knead lightly. Roll dough out until about 1/3-inch thick and then spread the softened butter on the dough; leave a 1/3 inch border around sides. Combine both of the sugars and cinnamon and mix well. Sprinkle over the butter mixture and massage it into the butter well. Start rolling the dough tightly and press the edges and ends together. Cut into 1-inch slices and place cut side down on a greased cookie sheet. Bake for 20 minutes. Drizzle glaze over hot cinnamon rolls and enjoy!
Bring the tapioca, coconut milk, and salt to a boil in a saucepan over medium-high heat, stirring constantly. Reduce heat to medium-low, and simmer for 5 minutes. Stir in the sugar until dissolved. Beat the egg in a bowl until smooth. Whisk in about 1/2 cup of the hot tapioca mixture, 1 tablespoon at a time, then scrape the egg mixture into the simmering pudding, and stir. Simmer gently until thickened, 3 to 5 minutes , then remove from the heat and allow to cool for 10 minutes before stirring in the vanilla extract. Serve either warm or chilled.
Preheat oven to 350 degrees F (175 degrees C). Open pita bread halves and roughly cut into approximately 2 inch pieces. Arrange on a medium baking sheet. In a small saucepan over medium heat, melt butter and mix in garlic and dried Italian-style seasoning. Pour the mixture over pita bread pieces. Sprinkle bread with Parmesan cheese, adjusting the amount as desired. Bake in the preheated oven 10 minutes, or until lightly browned.
Place plums in a large stockpot and add enough water to cover the bottom of stockpot; cook over very low heat, stirring occasionally, until plums are broken down, about 2 hours. Remove stockpot from heat and cool for 2 hours. Return stockpot to stovetop over low heat; cook gently for 2 to 3 hours. Remove from heat and keep at room temperature, 8 hours to overnight. Cook plums over low heat, stirring occasionally, about 2 hours. Remove from heat and let stand at room temperature for 2 hours. Bring plums to a boil; add sugar, lower heat, and simmer until thickened, about 15 minutes. Sterilize jars and lids in boiling water for at least 5 minutes. Pack plum butter into hot jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars 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. 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 350 degrees F (150 degrees C). Grease an 8-inch square baking pan. In a large mixing bowl, cream together the peanut butter and butter. Add the brown sugar, vanilla and eggs and beat until light and fluffy. Combine the flour, baking powder, and salt in a separate bowl. Add to the butter mixture and mix until well blended. Stir in the peanuts. Spread batter evenly into pan and bake for 25 to 30 minutes or until toothpick comes out clean. Let cool on wire rack and cut into 2-inch squares.
Preheat oven to 350 degrees F. In a dry skillet, toast walnuts over medium-high heat for 1 to 2 minutes. In a large bowl, combine all-purpose flour, baking powder, baking soda and salt. Whisk to combine. In a medium bowl, combine sugar, lemon zest, buttermilk, eggs, vanilla, melted butter and oil. Whisk just to combine. Make a well in center of dry ingredients. Add liquid ingredients and mix gently just to combine; do not over-mix. Gently fold in walnuts and blueberries. Pour batter into a greased and floured 8 x 4-inch loaf pan. Bake in preheated oven for 55 to 60 minutes or until tester inserted in center comes out clean. Cool on rack for 20 minutes; remove from pan, cool to room temperature. To make the glaze, combine sugar and lemon juice in a small saucepan. Bring to boil over high heat, then reduce heat and continue stirring until sugar dissolves. Brush glaze over bread while still warm.
Fill mixing container with ice. Pour in vodka and Lillet blanc aperitif wine. Stir for 2 minutes, until very cold. Strain into 4 cooled martini glasses. Cut a fresh twist of lemon peel OVER THE GLASS and drop into drink (the zest and spray of this action - falling into the glass - is crucial!)
Heat canola oil in a saucepan over medium heat. Cook and stir onion, garlic, and cumin seeds in the hot oil until onion is browned, 10 to 15 minutes. Add lamb, tomato paste, coriander, salt, garam masala, turmeric, and red chile powder; stir to coat. Cover saucepan and simmer until meat is tender and no longer pink in the center, about 1 hour.
Bring a large pot of lightly salted water to a rolling boil over high heat. Cook the pasta in boiling water, until the pasta has cooked through but is still firm to the bite, about 12 minutes. Drain. Combine the pasta and the Italian dressing in a large bowl. Add the salami, provolone, red onions, bell peppers, Parmesan, and pepperoni; stir until well combined. Cover, and chill 2 hours or overnight.
Place chicken into a large pot and cover with water; bring to a boil. Reduce heat to low and simmer until chicken meat is very tender and falling off the bones, about 1 1/2 hours. Remove chicken from pot and pick chicken meat from bones when cool enough to handle, discarding skin and bones. Shred chicken meat. Bring chicken broth to a boil in a large soup pot; stir shredded chicken meat, carrots, celery, turnip, parsnips, leek, onion, and dill into broth. Turn heat to low and simmer until vegetables are tender, about 20 minutes. Stir matzo ball mix, eggs, vegetable oil, and 1/2 cup water together in a bowl. Form mixture into 1-inch balls using wet hands to prevent sticking. Return broth to a boil and gently drop matzo balls into the boiling soup. Reduce heat again and simmer soup until matzo balls have increased in size and are cooked through, about 20 more minutes.
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Mix cream cheese, shrimp, onion, garlic powder, and pepper together in a bowl. Place a spoonful of cream cheese mixture onto each wonton. Dampen the edges of wontons with water; fold edges over the filling and press together to seal. Place wontons in the hot oil; fry until golden brown, about 3 minutes.
Place the ground beef and onion in a skillet over medium-high heat. Cook, stirring to crumble, until evenly browned. Season with seasoning salt, drain off grease, and set aside. Preheat the oven to 450 degrees F (230 degrees C). Spread salad dressing on the pizza crust. Top with a layer of ground beef and onion. Sprinkle shredded cheese over the top. Bake for 8 to 10 minutes in the preheated oven, until cheese is melted. Allow pizza to cool for about 5 minutes, then slice into wedges and top with lettuce tomato and pickles, if desired.
In a medium bowl, mix cream cheese, garlic, mustard, Worcestershire sauce, parsley, dill weed, basil, olives and lemon juice. Transfer to desired mold, and chill in the refrigerator at least 2 hours before serving.
Put white sugar, water, instant coffee, and vanilla extract in a 2 quart saucepan and bring to a boil. Simmer 5 minutes. Put coffee mixture in fridge to cool. When cool, skim off scum and add vodka, stir and pour into bottles.
Cook over medium heat the white sugar and the corn syrup for one minute. Remove from heat and add the vanilla, peanut butter and crispy rice cereal. Drop by teaspoons onto wax paper. The cookies will be slightly soft when done.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 8 inch round pans. Sift together the flour, baking powder and salt. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pans. Bake in the preheated oven for 25 to 30 minutes, or until tops spring back when lightly tapped. Cool 15 minutes before turning out onto cooling racks.
Line a baking sheet with plastic wrap. Whisk together sour cream and creme de cacao in a small bowl until smooth. Dip the figs into the sour cream mixture, set them on the baking sheet, and dust with cocoa powder. Refrigerate overnight before serving.
Puree stewed tomatoes in an electric blender or mixer. Place tomatoes, refried beans, corn, green beans, and vegetable broth in a large pot. Cook over a medium heat. Refried beans and tomatoes will cook down to create a base for the soup. Stir occasionally to prevent stickiness. Add water as needed to prevent over-thickening. Add oregano, garlic powder, salt and pepper, basil, parsley, and minced onion. Cover and cook until mixture is heated through. Add the onions, and continue cooking until the soup is just boiling.
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and place in a 9 x 13 inch baking dish. Meanwhile, in a small saucepan over high heat, boil 2 tablespoons of broth. Reduce heat to low. Stir in flour, seasoning salt, pepper, mustard and nutmeg. Gradually add soy milk, stirring constantly until thickened. Stir in half of the soy cheese. Stir constantly until cheese is melted. Pour over potatoes. In a small bowl combine the remaining broth and the bread crumbs. Spoon evenly over potatoes. Top with remaining soy cheese. Sprinkle with paprika. Bake in preheated oven for 20 minutes.
In a large bowl, combine zucchini, egg, and butter or margarine. Stir in seasoned crumbs, minced onion, and seasoning. Mix well. Shape mixture into patties. Dredge in flour. In a medium skillet, heat oil over medium high heat until hot. Fry patties in oil until golden brown on both sides.
In a saucepan, bring the 3 cups water to a boil. Stir in the barley. Reduce heat, cover, and simmer 30 minutes. Heat the olive oil in a stock pot over medium-high heat, and saute the onions and leeks until tender. Mix in the turkey, and cook until heated through. Pour the beef stock into the pot, and stir in the cooked barley. Reduce heat to low, cover, and cook 1 hour, stirring occasionally. Mix the rice wine into the soup, and season with coriander. Continue cooking about 10 minutes. Season with pepper to serve.
In a stockpot, combine the raspberries, vinegar and sugar and bring to a rolling boil, stirring constantly. Remove from heat, cover and chill for one month. Remove vinegar mixture from refrigerator and strain through cheesecloth. Bring the mixture to a boil in a large pot and simmer for 5 minutes. Pour into sterilized jars. Ready to use immediately.
Melt ghee in a large saucepan over medium-high heat. Add vermicelli; cook and stir until golden, 3 to 5 minutes. Pour in milk and bring to a boil. Reduce heat to medium-low. Add evaporated milk, cashews, raisins, and sugar. Simmer until pudding begins to thicken, about 10 minutes. Serve warm or cold.
Place black beans in a large pot with enough water to cover. Bring to a boil, reduce heat, and simmer 1 hour, or until tender. In an electric blender or food processor, process black beans until smooth. Stir in cumin, chili powder, salt, and cilantro; blend. Roll the mixture into balls, allowing 3 tablespoons of mixture per ball. Place balls between sheets of wax paper and press down on the wax paper to form 1/8 inch thick rounds. Heat oil in a large non-stick skillet. Fry the cakes 2 or 3 minutes per side. In a bowl, combine yogurt, milk, and cayenne pepper (to taste). Serve the sauce over the hot black bean cakes.
Stir together mayonnaise and ketchup; season with cayenne, onion powder, pepper, and salt.
Place the potatoes into a pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Allow the potatoes to cool. While the potatoes are cooking, place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel and dice once cold. Place the potatoes, beets, eggs, and mayonnaise into a bowl, mix well, and season to taste with salt and pepper.
Preheat oven to 350 degrees F (175 degrees C). In a mixing bowl, cream shortening and sugars. Add beaten egg and vanilla, mix well. Sift flour, baking soda and salt together. Stir into creamed mixture; blend thoroughly. Fold in chocolate chips. Drop by teaspoon onto cookie sheets. Bake in oven for 6-9 minutes, depending on size. Do not overbake. Cookies should be a little brown around the edges when taken out. Let cookies cool for a few minutes before removing from baking sheet. Finish cooling on rack. NOTE: If you use miniature chocolate chips, you can decrease the amount needed in recipe from 11/4 cups to 1 cup and not affect the quality of the cookies.
Generously grease a 9x13-inch baking dish. Arrange half the bread cubes in the prepared baking dish. Evenly distribute cream cheese cubes over the bread cube layer; sprinkle 1 1/2 cups sliced strawberries atop cream cheese layer. Layer the remaining bread cubes over strawberry layer. Pour half-and-half into a blender; pulse for a few seconds. Blend eggs into half-and-half until fully incorporated. Add maple syrup and blend until smooth. Pour mixture evenly over bread mixture. Cover the baking dish with aluminum foil and refrigerate 8 hours or overnight. Remove baking dish from refrigerator 45 minutes before baking. Preheat oven to 350 degrees F (175 degrees C). Bake the covered casserole in the preheated oven for 30 minutes. Remove aluminum foil and continue baking until French toast is puffed and golden brown, about 30 more minutes. Stir sugar, water, and cornstarch together in a small saucepan. Cook, stirring occasionally, over medium heat until mixture has thickened, about 5 minutes. Mix in 1 cup sliced strawberries; cook and stir until strawberries have softened, about 10 minutes. Add butter; stir until melted. Serve hot over French toast.
Place the smoked paprika, garlic, cumin, caraway seeds, chipotle pepper, and adobo sauce into a mortar, and grind together with a pestle to make a paste. Smear the paste all over the chicken breasts, place into a bowl, cover, and refrigerate at least 4 hours or overnight. Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove chicken from marinade, and discard the excess marinade. Brush the chicken breasts with olive oil, and sprinkle with salt and pepper. Grill the chicken breasts until the meat shows grill marks and the inside is no longer pink, about 5 minutes per side.
Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet. Heat canola oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the garlic, and cook 2 minutes until softened, then stir in the chopped sage, and cook 2 more minutes. Scrape into a large bowl, and stir in the pumpkin puree, bread crumbs, eggs, salt, and black pepper until combined. Roll the mixture into 1 1/2 inch balls, and place onto the greased baking sheet. Bake in preheated oven until firm and hot, about 15 minutes. Meanwhile, heat the frying oil to 350 degrees F (175 degrees C), and add the sage leaves. Fry until the bubbles begin to subside and the leaves are crispy. Remove the leaves, and drain on a paper towel-lined plate. Prepare the dipping sauce by stirring together the sour cream, whipping cream, sugar, and balsamic vinegar until smooth. To serve, sprinkle the pumpkin balls with fried sage leaves and serve with the dipping sauce on the side.
In a medium bowl, blend the cream cheese with brown sugar, allspice, nutmeg and cinnamon Spread 4 slices bread with the cream cheese mixture, and top with remaining bread slices, creating sandwiches. Mix eggs and milk in a shallow bowl. Dip bread into the egg and milk to coat thoroughly. Melt butter in a medium skillet over medium high heat. Cook coated bread slices 2 to 4 minutes on each side, or until golden brown.
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Place salmon fillets in an oven-safe dish. Sprinkle with salt and pepper. Melt 2 tablespoons butter in a microwave-safe bowl. Whisk in honey mustard, vegetable oil, Worcestershire sauce, minced garlic, balsamic vinegar, parsley, garlic powder, and liquid smoke. Spoon enough sauce onto the salmon to cover it well; brush sauce around with a basting brush. Top fish with 1/2 the lemon slices. Broil in the preheated oven until fish flakes easily with a fork, about 10 minutes. Melt remaining butter in a small saucepan. Add the remaining salmon glaze and whisk to combine. Add white wine; whisk and reduce by 1/4. Stir in cornstarch; stir until no lumps remain and sauce begins to thicken. Plate the salmon and drizzle the white wine sauce on top.
Preheat oven to 350 degrees F (175 degrees C). Trim any excess fat from pork and pat dry with a paper towel. Season with salt and pepper. Dust with flour, shaking off any excess. In a large skillet, heat 1 to 2 tablespoons of vegetable oil over medium-high heat. Sear the pork in the oil, rotating to brown evenly all sides. Transfer to a baking dish just large enough to fit the tenderloin. In a bowl, stir together the Russian-style salad dressing, honey, and onion soup mix. Pour evenly over the tenderloin, rolling the meat to coat on all sides. Cover with aluminum foil. Bake, covered, in the preheated oven for 30 minutes, basting with glaze every 10 minutes. Remove foil and continue baking another 30 minutes, or until pork is no longer pink in the center.
Place oats and cinnamon in large bowl; stir to blend well. Add mashed banana, peanut butter and honey. Stir until ingredients are well blended. Shape into 24 (about 1-inch diameter) balls. Refrigerate, covered, until chilled. Store leftovers in refrigerator, covered.
In a large bowl, mix together chopped spinach, dry bread stuffing mix, eggs, Parmesan cheese, onion, butter and Cheddar cheese. Cover and chill in the refrigerator approximately 30 minutes. Drop the mixture by rounded spoonfuls onto a lightly greased large baking sheet. Place baking sheet in the freezer approximately 1 hour. When ready to bake, allow the balls to partially thaw, about 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet. Bake the balls in the preheated oven 20 to 25 minutes, or until lightly browned.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan. In a saucepan over medium heat, bring dates and water to a boil. Stir in 1/2 cup butter and 1 cup sugar until melted. Remove from heat and stir in baking soda. Let cool for 10 minutes. Place date mixture into a large bowl. Blend in flour, eggs and vanilla. Stir in chopped walnuts. Pour batter into prepared pan. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Serve slices with Warm Sauce. To make Warm Sauce: In a saucepan over medium heat, combine 1/4 cup butter with cream and brown sugar. Heat, stirring constantly, until mixture boils and sugar is dissolved.
In a soup kettle combine the beef broth, to the tomato juice and juice from tomatoes. Tear tomatoes with fingers to create large chunks and add to broth. Add thawed spinach, tortellini, garlic and black pepper. Cook for 35 minutes to blend flavors. Sprinkle with Parmesan cheese before serving.
In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
 Watch Now Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
 Watch Now Preheat oven to 375 degrees F (190 degrees C).
 Watch Now To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
 Watch Now Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
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