HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 250 degrees F (120 degrees C). Mix olives, garlic, balsamic vinegar, and red pepper flakes together in a bowl. Carefully peel tangerines and cut peels into strips. Squeeze juice from 1 tangerine over olive mixture. Add tangerine peel strips to olive mixture and toss well. Make a packet with a large piece of aluminum foil. Pour olive mixture into packet. Arrange onion slices and rosemary over olives; drizzle with olive oil. Sprinkle fennel seeds over mixture. Fold and seal packet; place on a baking sheet. Bake in the preheated oven until warmed, about 90 minutes. Serve warm.
Peel cucumbers into a striped pattern lengthwise using a vegetable peeler. Slice cucumbers in half lengthwise; cut each half into 1/4-inch slices creating 'half-moon' shapes. Combine cucumbers, watermelon, and red onion in a large bowl. Whisk rice vinegar, white wine vinegar, and lime juice together in a bowl; add mint. Muddle the mint by vigorously stirring and pressing the leaves with a spoon until they look bruised but aren't falling apart. Remove and discard mint leaves. Drizzle the dressing over salad and gently toss. Sprinkle feta cheese over salad; toss gently.
Empty lemonade concentrate into pitcher (do not add water!). Pour in vodka and beer. Serve over ice.
In a saucepan over very low heat, warm up 1/2 cup of milk to no more than 100 degrees F (38 degrees C); stir in 1 tablespoon of flour and 1 tablespoon of sugar. Remove from heat and transfer to a bowl. Crumble the cake yeast into the milk mixture, and gently stir until the mixture becomes creamy. Cover the pan with a cloth, and set aside in a warm place until the yeast forms a spongy texture, 20 to 30 minutes. Melt margarine in a saucepan over low heat; remove from heat and allow to cool to lukewarm. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish, and sprinkle with bread crumbs. Place eggs and 1 1/8 cup sugar into a blender, and process until the mixture is yellow and fluffy. In a large mixing bowl, whisk together 8 cups of flour with vanilla sugar. Stir in the egg mixture, activated yeast mixture, and lukewarm margarine; start kneading 1 cup milk, or as needed, into the dough, a little at a time, until the dough stops sticking to your fingers and becomes smooth and even. Knead for at least 15 minutes, working to incorporate as much air as possible into the dough as you knead. Press the dough evenly into the prepared baking sheet, and arrange the plums over the top of the dough. Set aside. In a bowl, cut together 1 1/2 cup flour, the butter, and 1/2 cup of sugar with a pastry cutter until the mixture resembles fine crumbs; sprinkle the streusel mixture over the plums. Dust streusel with cinnamon, if desired. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 1 hour to 1 hour and 10 minutes.
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan. In a large bowl, combine cake mix with eggs and oil. Mix thoroughly and stir in fruit and nuts. 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. Allow to cool.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Roll out 1 can of crescent roll dough into the bottom of the prepared baking dish, pinching all seams together. Spread 1 cup Cheddar cheese over dough, top with hot dogs, then spread remaining cheese over the top. Roll remaining crescent roll dough over the top and pinch seams together. Bake in the preheated oven until golden brown and hot throughout, about 30 minutes.
Combine the cream of coconut, lime juice, and water in the container of an ice cream maker. Freeze according to manufacturer's instructions.
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill bratwursts until cooked through, about 5 minutes per side. Cool. Slice each bratwurst into 1/4-inch pieces. Heat olive oil in a large pot over medium-high heat. Cook and stir onion, carrots, and celery in hot oil until onions are tender, 5 to 8 minutes. Stir garlic into onion mixture and cook until garlic is fragrant, 1 minute. Stir chicken broth, tomatoes, sliced bratwurst, basil, parsley, thyme, and cayenne pepper into onion mixture. Bring to a boil, reduce heat to low, cover, and simmer for 20 minutes. Mix potatoes into bratwurst mixture, bring to a boil, reduce heat to low and simmer until potatoes are almost cooked through, 15 minutes. Stir beans and spinach into pot; simmer until heated through and potatoes are done, 5 to 10 minutes.
Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Rinse and thoroughly drain the quinoa. In a large bowl, stir together the maple syrup, olive oil, and cinnamon; mix in the quinoa and flax seed until the grains are thoroughly coated. Spread the mixture out as thinly as possible on the prepared baking sheet. Toast the granola in the preheated oven until lightly golden brown, about 15 minutes, stirring every 5 minutes. Let cool completely before storing in an air-tight container.
Heat olive oil in a large skillet over medium-high heat. Quickly saute shrimp until they turn pink, but are not cooked through; remove from skillet and set aside. Add the bell peppers, onion, garlic, fennel seeds, and thyme; cook until the onion softens, about 8 minutes. Stir in white wine, tomato paste, and diced tomatoes. Bring to a boil, then reduce heat to medium-low and simmer until the flavors blend, about 10 minutes. Add the shrimp, and simmer until they are cooked and turn opaque, about 3 minutes. Stir in the basil, and season to taste with salt and pepper before serving.
Dissolve gelatin in boiling water. Set aside to cool. In a large mixing bowl, whip the chilled evaporated milk. Mix in sugar and lemon juice. Add cooled gelatin mixture and whip until all ingredients are thoroughly combined. Stir in crushed pineapple. Pour half of mixture into each crust. Chill before serving. Garnish with chopped maraschino cherries if desired.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the brown sugar, white sugar, melted margarine and oats until well blended. Mix in the chocolate chips. Press the mixture into a 9x9 inch pan. Bake for 12 to 15 minutes in the preheated oven. Spread peanut butter over the top of the bars and let cool until set. Cut into squares and serve.
Toss the rose petals, lemon juice, and 1 cup sugar together in a bowl until the petals are evenly coated. Let stand at room temperature overnight. Bring the water to a boil in a saucepan over medium-high heat. Stir in the rose petal mixture and reserved 1 cup of sugar; stir until the sugar has dissolved. Reduce the heat to medium-low, and simmer 20 minutes. Increase the heat to medium-high, and return the mixture to a boil for 5 minutes. Stir in the pectin, and boil for 1 minute. Pour the jam into 4 sterilized half-pint jars. Seal with rings and lids, and store in a cool dark place.
Beat cream cheese into melted chocolate until well blended. Beat in confectioner's sugar until mixture is smooth. Stir in orange extract. Spread in an 8x8 inch dish and let set before cutting into squares. Store in refrigerator.
Preheat an oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan. Whisk the flour and baking soda together until blended. In a large bowl, mash the butter, cream cheese, white sugar and brown sugar with a spoon until the mixture is creamy and thoroughly combined. Beat in 1 egg at a time, mixing it in completely before adding the next one. Stir the vanilla extract with the instant espresso powder in a small bowl, and add it to the butter mixture. Stir in until well combined. Stir the flour mixture into the butter mixture in 1/2-cup quantities until the flour has been thoroughly incorporated. Stir in the chopped dark chocolate. Spoon the batter into the prepared cake pan. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 1/2 hours. Start checking for doneness after about 1 hour and 15 minutes. Cool the cake in the pan for about 10 minutes, then turn out onto a cake dish and allow to finish cooling. Dust with confectioners' sugar.
Place red chiles, green chiles, cumin seeds, garam masala, ginger, garlic, grated coconut, and tomatoes into a blender; pulse several times to chop, then blend into a smooth paste. Heat vegetable oil in a large skillet or Dutch oven over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and golden brown, 10 to 15 minutes more. Stir the spice paste into the onion and cook and stir until the oil separates from the mixture, about 3 minutes. Stir in lamb pieces and salt. Cook, stirring frequently over medium-high heat, until the lamb pieces are browned on all sides, about 8 minutes. Mix in yogurt, saffron, and blanched almonds until well combined. Reduce the heat to low and simmer, covered, until the meat is tender and the gravy is thick, about 1 hour. Garnish the curry with chopped cilantro before serving.
Heat the sugar and water together in a small saucepan over medium-low heat; cook and stir until the sugar is dissolved completely, making a simple syrup. Set aside to cool. Puree the blackberries in a blender or food processor; strain through a fine-mesh strainer to remove any seeds or pulp. Whisk the strained blackberry juice, the cooled simple syrup, and the red wine together in a bowl; chill in refrigerator until cold. Freeze in the freezer canister of an ice cream maker according to the manufacturer's directions
Boil russet potatoes until tender (about 35 minutes): start with cold water, bring to a boil, and then reduce heat to maintain boil for 30-35 minutes. Cool and then peel. Mill potatoes in food mill while mixing in flour, salt, and egg. Ingredients can also be mixed together on a pastry board or in a bowl. Knead gently for about 4 minutes until ball is dry to touch. It may be sticky; apply additional flour to the dough as needed. Roll ropes out at 3/4" to 1" thickness. Chop into 1-inch rectangles. Bring a pot of salted water to a boil. Boil gnocchi in 3-4 batches and cook until they float (1-2 minutes). Once floating, remove with a slotted spoon and shock them in a bath of ice water. Sautee shallots and garlic in 1 tablespoon of butter in a pan until translucent. Remove with a slotted spoon and reserve. Saute the gnocchi in the pan with remaining butter until they're golden brown. Stir in reserved shallots, garlic, pesto and seasoned cooked seasonal vegetables. Portion into 4-6 bowls and top with a fried egg. Lightly season with salt and pepper.
Stir green beans, olive oil, garlic, sugar, and salt in a large skillet. Place a cover on the skillet and cook over low heat until green beans are slightly tender, about 15 minutes. Pour beef broth over the green bean mixture; continue cooking uncovered about 5 minutes more. Increase heat to medium-high. Stir tomatoes and parsley through the green bean mixture; continue cooking until beans are cooked through and tender, about 5 minutes more.
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. In a large bowl, mix together the cake mix and flour. Stir in the eggs and water to form a stiff dough. On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut into 3 inch round circles and place 2 inches apart onto the prepared cookie sheets. Place a teaspoon of filling into the center of each cookie and pinch the sides to form three corners. Moisten with water if necessary. Bake for 6 to 8 minutes in the preheated oven, or until lightly browned. Allow cookies to cool for 1 minute on the cookie sheets before removing to wire racks to cool completely.
Preheat oven to 350 degrees F (175 degrees C). In a small bowl, mix together bread crumbs, cheese, green onions, 1/4 cup melted margarine, and lemon juice. Set aside. Place lobster meat into 6 ramekins. Pour 1/2 cup melted butter or margarine over lobster, and top with bread crumb mixture. Bake for 25 minutes, or until topping is browned.
Process banana, lemon, mango, orange, apples, and ginger through juicer.
Heat the olive oil in a large saucepan over medium heat, and cook the onion until tender. Mix in ginger and garlic, and season with cayenne pepper, thyme, allspice, and celery salt. Pour in the broth. Mix in tomato puree, refried black beans, black pepper, and sugar. Cook and stir until heated through. Mix the remaining black beans and lemon juice into the soup. Continue cooking until heated through. Top each serving with a dollop of sour cream.
Place the tea bags and sugar into a 1 gallon glass jar. Fill with boiling water. Let steep for 2 hours at room temperature. Remove and discard tea bags. Stir in lemonade concentrate. Refrigerate until cool.
In a large skillet over medium heat, brown the ground beef with the onion until all pink is gone; drain. Stir in tomato sauce, water, salt, parsley, basil and pepper; mix well. Heat until sauce boils. Break spaghetti in half and drop into sauce a little at a time. Cover and turn to low. Cook until spaghetti is tender, approximately 20 to 25 minutes. Stir occasionally to keep from sticking to pan and from noodles sticking together. Add water, 1/2 to 1 cup, if it starts to dry out and noodles are not cooked.
In 12-inch nonstick skillet cook bacon and onions until browned. Remove from skillet. Reserve 1 tablespoon bacon grease. Set aside bacon and onions. Meanwhile, in large bowl stir together Simply Potatoes, baking mix, cheese, cooked bacon and onions. Stir in milk and egg just until moistened. Heat bacon grease in skillet over medium heat. Spoon four generous 1/4 cups of potato mixture into skillet at a time. Flatten slightly into pancakes. Cook each pancake about 2 minutes on each side or until golden brown. Use additional vegetable oil in skillet if needed.
Pour soy milk and flax seeds into a blender. Allow flax seeds to soften, 1 to 3 minutes. Turn blender on and add yogurt, strawberries, banana, carrots, and coconut, blending well after each addition. Add blueberries and blend until smooth.
Place chickpeas in a food processor; puree to a thick paste. Place onion, parsley, and garlic in the food processor; puree with chickpeas until combined. Transfer to a bowl. Whisk egg, cumin, coriander, salt, baking powder, lemon juice, black pepper, and cayenne pepper together in a small bowl. Stir egg mixture and 1 tablespoon olive oil into chickpea mixture until well mixed. Slowly stir bread crumbs into chickpea mixture until it holds together but is not sticky. Adjust with more or less bread crumbs as needed. Form mixture into balls and flatten into small patties. Pour olive oil to 1 inch deep in a large cast iron skillet; place over medium-high heat. Fry patties in hot oil until browned, 3 to 5 minutes per side.
In a medium bowl, cream together the butter and confectioners' sugar. Add egg, orange extract, and orange zest; mix until smooth. Sift together the flour and baking powder; stir into the creamed mixture. Then, stir in the dried cherries and chopped pistachios. Roll dough into a 10 inch long log about 2 1/2 inches in diameter, wrap in plastic or wax paper, and freeze for 2 hours. If dough is too difficult to form a log, refrigerate for 1 hour first. Preheat oven to 375 degrees F (190 degrees C). Grease two cookie sheets. Cut roll into 1/2 inch slices and place onto the cookie sheet. Bake for 10 to 12 minutes in the preheated oven. Cool on the cookie sheet 1 to 2 minutes before removing to cool on a wire rack. Use melted candy coating to drizzle a striped pattern on the cookies when they are completely cool.
Whisk together the garlic salt, seasoned salt, vinegar and olive oil. Pour over mushrooms and allow to marinate for 24 hours.
Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Place bacon in a skillet over medium-high heat and cook until evenly brown. Drain and chop. In a large bowl, mix mayonnaise, ranch dressing mix, garlic powder, and garlic pepper. Stir in milk until smooth. Place rotini, bacon, tomato, black olives and cheese in bowl and toss to coat with dressing. Cover and chill at least 1 hour in the refrigerator. Toss with additional milk if the salad seems a little dry.
In a large bowl, blend together butter or margarine, white sugar, 1/2 cup brown sugar, sour cream, eggs, and vanilla. Add to these ingredients the flour, baking powder, and soda. Blend until smooth. To Make Filling: Combine cinnamon and 1/4 cup brown sugar. Grease and flour a large Bundt pan. Pour 1/2 of the batter into the prepared pan. Sprinkle the cinnamon sugar mix on top of the batter in the pan, and cover with the remaining batter. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes. Cool. Make a thick glaze by mixing together confectioners' sugar with 2 to 3 tablespoons milk until smooth. Pour over cooled cake, and add sprinkles if desired.
Melt butter in a large skillet over medium heat. Add chicken and saute for about 10 minutes, or until lightly browned on all sides. Remove chicken from skillet and place in a 9x13 inch baking dish. Set aside. Preheat oven to 350 degrees F (175 degrees C). To skillet add jelly, mustard, almonds, sugar, juice and cinnamon. Stir together and cook over medium heat, stirring constantly, until jelly dissolves. Pour mixture over chicken. Cover dish and bake in the preheated oven for 30 minutes. Remove cover and bake an additional 10 minutes, or until chicken is cooked through (no longer pink inside).
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan. Mix the beef, pork, egg, apple, onion, Worcestershire sauce, salt, and pepper in a mixing bowl until evenly mixed. Add the Cheddar cheese, bread crumbs, and oats; mix again until evenly mixed. Pack the meat mixture into the prepared loaf pan. Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (72 degrees C). Allow the meatloaf to rest for 10 minutes before slicing to keep the meat from crumbling.
Preheat oven to 350 degrees F (175 degrees C). In a mixing bowl, combine the chicken soup, mushroom soup, chile peppers and sour cream. Line the bottom of a 9x13 inch baking pan with corn tortillas. Follow with a layer of turkey. Pour soup mixture over turkey, sprinkle with 1/2 of the cheese. Repeat layers and top with cheddar cheese. Bake for 30 to 45 minutes or until cheese is browned and bubbly.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat. Mix peanut butter, sugar substitute, egg, and vanilla extract together in a bowl. Drop 16 spoonfuls of dough 1 inch apart onto the prepared baking sheet. Bake in the preheated oven until set, about 12 minutes.
In large bowl, mix together crabmeat, mayonnaise, green onions, cilantro, lime juice, ginger, hot pepper sauce, and salt and pepper. Shape into 12 patties. In a shallow dish, lightly beat eggs. Place bread crumbs in another shallow dish. Dip patties into egg, then press into bread crumbs to coat all over. In a large skillet, heat 2 tablespoons oil over medium heat. Cook crab cakes in oil, adding remaining oil as needed, for 2 minutes per side or until golden.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x5 inch loaf pan. Whisk together flax seed meal and water. Mix in sugar, pumpkin and apple sauce. In a large bowl, stir together all-purpose flour, whole wheat flour, baking soda, cinnamon, salt, baking powder, nutmeg, and cloves. Add flour mixture to pumpkin mixture; stir until smooth. Pour batter into prepared pan. Bake in preheated oven for 65 to 70 minutes, until a toothpick inserted into center of the loaf comes out clean.
Heat olive oil in a large, deep skillet over medium heat. Cook and stir onion with a pinch of salt in hot oil until onion is soft and golden, 5 to 7 minutes. Stir sausage into onions; cook and stir until sausage is broken up and browned, 5 to 7 minutes. Pour 1 1/2 cups chicken broth into sausage mixture and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add orecchiette pasta; cook and stir pasta in hot broth, adding remaining broth when liquid is absorbed, until pasta is cooked through and most of the broth is absorbed, about 15 minutes. Stir arugula into pasta-sausage mixture until arugula wilts. Ladle pasta into bowls and dust with Parmigiano-Reggiano cheese.
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Mix garlic, cumin, coriander, allspice, salt, and pepper together in a bowl; add lamb and mix well. Form mixture into 2-ounce patties. Grill patties on the preheated grill until cooked through, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Place rolls on the grill and heat until toasted, 1 to 2 minutes. Layer spinach, tzatziki sauce, lamb patty, red onion, and feta cheese in each roll, creating a slider.
Heat medium skillet over medium heat. Butter bread on one side. Place one slice of bread, buttered side down, in skillet. Layer corned beef, sauerkraut and mozzarella on bread. Top with remaining slice of bread. Cook, turning once, until bread is browned, sandwich is heated through and cheese is melted. Serve immediately.
In a large bowl, mix together the butter, salt and baking powder. Gradually stir in flour. Store in a covered container in the refrigerator for up to 4 weeks.
In a slow cooker, place the potatoes, onions, carrot, celery, oil-packed garlic, and bouillon cubes. Pour in the water, and season with parsley, herb seasoning blend, and Italian seasoning. Cover slow cooker, and cook soup 3 to 4 hours on High, or 10 to 12 hours on Low. Stir in soy milk during the final 30 minutes of cook time. Place broccoli over boiling water in a pot fitted with a steamer basket, and steam 5 minutes, or until tender but firm. Spoon into the soup to serve.
Preheat the oven to 375 degrees F (190 degrees C). Dip each slice of mushroom in the salad dressing, then into the bread crumbs. Layer the coated mushroom slices into a 2 quart casserole dish. Pour in any remaining dressing (or even more if you like), and sprinkle with any remaining breadcrumbs. Sprinkle the shredded mozzarella cheese over the top. Bake, uncovered, for 20 to 25 minutes in the preheated oven, or until the cheese is melted and bubbly.
Cook and stir salt pork in a 5-quart Dutch oven or heavy kettle over medium-low heat until crisp, 10 to 15 minutes. Add onion, leeks, and garlic to salt pork; cook and stir until tender, about 5 minutes. Mix clam juice, potatoes, boiling water, green bell pepper, carrot, and celery into salt pork mixture; cover Dutch oven and bring liquid to a boil. Separate necks from soft parts of each clam. Coarsely chop necks and add to salt pork-vegetable mixture, reserving soft parts. Reduce heat to medium-low and simmer salt pork-vegetable mixture until potatoes are tender, about 20 minutes. Stir soft parts of clams, tomatoes, ketchup, parsley, salt, thyme leaves, black pepper, and bay leaf into salt pork-vegetable mixture; bring soup to a simmer. Melt butter in a small saucepan over medium-low heat; stir in flour until smooth. Spoon about 1 tablespoon liquid from soup into butter-flour mixture and stir until smooth; add to soup and stir. Cover and simmer soup until thickened, 15 to 20 minutes.