HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring a large pot of water to a boil. Add six 4-ounce jars; simmer to sterilize. Wash lids and rings in warm soapy water. Slice ends off each prickly pear. Make 1 long vertical slit down each one. Use the slit to hold the skin and peel off. Discard peel. Cut flesh into quarters and transfer to a saucepan; mash with a potato masher. Simmer prickly pear flesh over medium-low heat until soft, 30 to 45 minutes. Press cooked flesh through the fine screen on a food mill set over a bowl. Measure 1 1/4 cup prickly pear pulp into the saucepan. Add sugar, lemon juice, lemon zest, and butter; bring to a boil. Stir in pectin until dissolved, about 1 minute. Pour prickly pear mixture into hot jars, filling to within 1/4 inch of the top. 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 stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. 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 stockpot, and process for 5 minutes. Remove the jars from the pot and place onto a cloth-covered or wood surface, several inches apart, and let cool, at least 24 hours.
Melt butter in a large skillet over medium heat. Add beef and the onions; cook until the meat is browned and the onion tender. Stir in sour cream, and heat through. Do not boil.
Preheat the oven to 350 degrees F (175 degrees C). Butter a 10x15-inch baking pan. Mix flour, 3/4 cup butter, 1/4 cup plus 2 tablespoons sugar, and salt together in a bowl until crumbly. Press into the prepared pan. Bake crust in the preheated oven until lightly browned, about 20 minutes. Remove and leave oven on. Mix corn syrup, 1 1/2 cups sugar, eggs, melted butter, and vanilla extract together in a bowl until blended. Stir in pecans. Spread filling evenly over the baked crust. Bake in the hot oven until filling is set, about 25 minutes. Let cool completely, and cut into squares.
Whisk the warm water with the yeast and sugar until the yeast is dissolved. Cover and let stand in a warm place for 10 minutes. Sift flour and salt three times into a large bowl add the yeast mixture, half of the ghee and all the yogurt. Mix into a soft dough then knead on a floured surface for about 5 minutes or until dough is smooth and elastic. Place the dough in a large greased bowl, cover and let stand in a warm place for 1 1/2 hours or until the dough is doubled in size . Punch down dough then knead for 5 minutes. Divide dough into 6 pieces. Roll each piece out into 8 inch round naans. Cover an oven tray with foil and grease the foil. Brush the naan with a little of the remaining ghee and sprinkle with some of the kalonji. Cook naan one at a time under the broiler for about 2 minutes on each side or until puffed and just browned.
Whisk almond flour, water, eggs, maple syrup, and salt together in a bowl until batter is smooth. Heat oil in a skillet over medium heat; drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry, 3 to 5 minutes. Flip, and cook until browned on the other side, 3 to 5 minutes. Repeat with remaining batter.
Heat soup in a small saucepan or in a microwave oven. In a medium bowl, stir gelatin into cold water. Mix hot tomato soup into the gelatin liquid. In a medium size mixing bowl, combine cream cheese and mayonnaise together. Mix soup mixture into the mayonnaise and cream cheese mixture. Mix well. Add shrimp, celery, and green onions. Spoon the mixture into a 1 quart mold and refrigerate for at least 1 hour, but preferably overnight. Unmold onto a serving plate before serving.
To make the marinade, whisk together the liquid smoke, steak sauce, salt, pepper, and garlic powder in a bowl. Line a roasting pan with aluminum foil. Place brisket with the fattier-side facing upwards in the center of the pan. Pour half of the marinade over the brisket. Using a food injector, inject the rest of the marinade into the brisket. Seal the brisket in the foil and refrigerate for at least 16 hours. Preheat oven to 250 degrees F (120 degrees C). Open foil and layer onion slices on the brisket. Reseal the foil. Bake in preheated oven for 6 hours. Remove the brisket and slice. Reseal the foil and bake the sliced brisket for 1 hour more.
Preheat oven to 350 degrees F. Place cupcake liners in 8 wells of a muffin tin. In a small bowl, whisk together the coconut flour, cocoa powder, salt, baking soda, and powdered buttermilk, if using. Set aside. In a larger bowl, combine the eggs, egg whites, Melt, buttermilk or water, erythritol, and stevia. Mix on low speed with a hand blender until combined. Add the dry ingredients and mix well, beginning on low speed and increasing to high, for about 2 minutes, until well-blended and no lumps remain. Blend in food coloring until desired color is achieved. Divide batter evenly among the cupcake liners. Bake for 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely before frosting. To make the frosting, beat together the cream cheese and Melt until fluffy (the Melt does not need to be warmed to room temperature; it will be soft enough straight from the refrigerator.) Add the powdered erythritol in several additions, beating well, until fluffy. Beat in liquid vanilla stevia drops to taste.
In a blender or food processor, combine yogurt, chopped green onion, chipotle peppers, peanut butter, and 1/4 teaspoon salt. Blend until smooth. Place in a sealed container, and refrigerate. Preheat oven to 350 degrees F (175 degrees C). Place chicken in a large bowl. Mix together 1/2 teaspoon salt, pepper, chili powder, oregano, and cumin; sprinkle over chicken. Heat half of oil in a skillet over medium heat. Saute onions and red peppers until tender; transfer to a plate, and set aside. Wrap pitas in foil, and place in oven for about 10 minutes. Heat remaining oil in skillet, and saute chicken until no longer pink. Add the onions and red peppers, and cook for 2 more minutes. Cut pitas in half, and stuff with chicken mixture. Serve with lettuce, cheese, and chipotle sauce.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. In a large bowl, mix together the flour, sugar, baking soda, cinnamon and salt. Make a well in the center and pour in the eggs, oil, bananas and pineapple. Mix well and pour into prepared pan. Bake in the preheated oven for 70 to 80 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.
Preheat oven to 400 degrees F (200 degrees C). Place a pie dish onto a baking sheet. Mix the strawberries, rhubarb, sugar, tapioca, and lemon juice in a bowl, and let stand for 15 minutes, stirring occasionally. Fit a pie crust into a 9-inch pie dish; pour the filling into the bottom crust. Scatter pieces of butter over the filling, and place the top crust onto the pie. Press the edges together and crimp with a fork to seal. Cut several slits into the top crust with a sharp knife. Bake in the preheated oven until the crust is golden brown and the filling is bubbling, 40 to 55 minutes.
In a large microwave safe dish combine squash, onions and butter. Cover and microwave on high for 4 minutes. Peel squash. Stir in broth and cook on high for another 20 to 25 minutes, or until squash is tender. Puree squash, onions and broth in a food processor or blender. Add cream, salt and pepper, and microwave on high for another 3 to 4 minutes, or until heated through. Flavor with nutmeg, cloves and cinnamon to taste.
Combine tomatoes, chicken broth, kidney beans, hash brown potatoes, garbanzo beans, beef broth, dried onion, parsley, salt, oregano, garlic powder, basil, and marjoram in a slow cooker. Cover and cook on Low for 8 hours. Stir in peas, carrots, and spinach. Cook until heated through, about 5 minutes.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place peppers with cut sides down onto the prepared baking sheet. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins. Combine roasted peppers, canola oil, pepitas, red wine vinegar, lime juice, cotija cheese, garlic, salt, and pepper in a blender or food processor. Blend to combine, about 10 seconds. Add cilantro a little at a time and blend until smooth. Combine mayonnaise and water in a large bowl and whisk until smooth. Add the blended pepper mixture to the mayonnaise mixture and mix thoroughly.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 11x17 inch sheet cake pan. In a large bowl, sift together the flour, sugar and baking soda. Stir in the eggs, vanilla and buttermilk. Set aside. In a saucepan combine butter, oil, cocoa and water. Bring to a boil and stir until smooth. Slowly blend into the flour mixture. Pour into prepared pan. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Mix cream cheese, cucumber, Cheddar cheese, dill, lemon juice, garlic powder, and salt together in a bowl until thoroughly combined; refrigerate for 2 hours to blend flavors before serving.
Mix avocado, black beans, lime juice, and garlic together in a microwave-safe bowl. Sprinkle with Cheddar cheese. Microwave dip on high until cheese is melted, about 1 minute. Season with sea salt if desired.
Scoop the yolks out of eggs and discard or save for another use. Run egg whites under cool water to remove any remaining yolk. Arrange whites on a serving platter. Blend salmon, cottage cheese, chives, seafood seasoning, dill, and lemon juice in a food processor until just combined. Pour salmon filling into a plastic bag and snip off 1 corner. Pipe filling into each egg and sprinkle paprika over filling. Chill in refrigerator for at least 30 minutes.
Preheat oven to 375 degrees F (190 degrees C). Place apples in pie shell. Mix together sugar, flour, nutmeg, and cinnamon. Sprinkle this mixture over apples in shell. Melt the butter stir into the cream; pour liquids over apples. Bake in preheated oven until apples are tender, filling is bubbling, and crust is golden brown, about 35 minutes. Allow to cool to room temperature, and then refrigerate to allow filling to set.
Combine the yogurt and pudding mix in a large bowl; beat with an electric mixer until well blended, 1 to 2 minutes. Stir in 2 cups of the mixed berries and the cereal until blended. Pour the yogurt and berry mixture into a 9 inch pie plate. Cover with plastic wrap, and refrigerate 2 hours. Meanwhile, place the remaining 1 cup of berries in a medium bowl and slightly mash with a fork. Stir in the sugar and lemon juice. Set mixture aside at room temperature. Spoon chilled berry-yogurt mixture into serving dishes. Top with a spoonful of mashed berries, and whipped cream, if desired.
Mix flour, sugar, baking soda, and salt together in a large bowl. Mix in buttermilk, eggs, and melted butter. Stir wheat germ into the batter last. Heat a lightly buttered griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 2 to 3 minutes. Flip and cook until browned on the other side, 2 to 3 minutes more. Repeat with remaining batter.
Melt coconut oil in a saucepan over low heat, 3 to 5 minutes. Stir in peanut butter until smooth. Whisk in heavy cream, cocoa powder, liquid stevia, vanilla extract, and salt. Pour chocolate-peanut butter mixture into 12 silicone muffin molds. Sprinkle peanuts evenly on top. Place molds on a baking sheet. Freeze chocolate-peanut butter mixture until firm, at least 1 hour. Unmold chocolate-peanut cups and transfer to a resealable plastic bag or airtight container.
Preheat oven to 425 degrees F (220 degrees C). Grease a 10 inch ovenproof skillet. In a medium skillet, brown the sausage and onion; drain well. In a large bowl, combine eggs, corn meal mix, corn, sour cream, milk, and oil. Pour half of corn meal mixture into the greased pan, and sprinkle with sausage mixture and cheese. Pour remaining batter over top. Bake for 30 to 40 minutes. Let stand 10 minutes before serving.
Mix beef, panko, 1/4 cup parsley, egg white, salt, and black pepper in a large bowl until combined. Form mixture into 12 meatballs. Heat vegetable oil in a large skillet; pan-fry meatballs in hot oil until browned on all sides, about 7 to 10 minutes. Remove meatballs from heat. Heat olive oil in a 6-quart Dutch oven or a large skillet over medium heat. Cook and stir mushrooms in hot oil until tender, about 5 minutes. Reduce heat to medium-low and add garlic and red pepper flakes. Cook and stir until garlic is golden, about 5 minutes more. Stir canned and fresh tomatoes into mushrooms and season with salt. Drop meatballs into tomato sauce and stir in sugar; bring to a boil over medium heat. Reduce heat to medium-low and simmer uncovered until sauce is reduced and meatballs are no longer pink in the center, about 45 minutes. Meanwhile, fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes. Reserve 1 cup cooking water, then drain pasta. Stir penne pasta into meatball sauce; toss to coat. Stir pasta water into mixture if sauce becomes too dry. Sprinkle with remaining 1/4 cup parsley to serve.
Sprinkle raisins with brandy and set aside. In a bowl, cream together cream cheese and sugar. Beat in flour, sour cream, vanilla and butter. Beat in egg yolk. Fold in raisins. Chill until using.
Preheat oven to 325 degrees F (165 degrees C). Beat eggs in a mixing bowl until foamy. Add flour, white sugar, and brown sugar; beat into the eggs. Blend butter, milk, and vanilla extract into the egg mixture. Stir walnuts, coconut, and chocolate chips into the egg mixture; pour into the pie shell. Place pie onto a baking sheet. Bake in preheated oven until cooked through, about 1 hour.
Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Mix the lamb, egg, oregano, sherry, vinegar, red pepper flakes, garlic, green onions, mint, cilantro, bread crumbs, salt, and pepper together in a mixing bowl with your hands until evenly blended. Form into five patties. Cook on the preheated grill until the burgers are cooked to your desired degree of doneness, about 4 minutes per side for medium-rare. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Serve on buns.
Preheat oven to 350 degrees F (175 degrees C). Place apples, pineapple chunks with juice, grapes, and orange juice in a medium baking dish. Sprinkle with cinnamon, dot with butter pieces, and cover. Bake in the preheated oven for 25 minutes, or until apples are tender. Serve hot.
Heat olive oil in a small, ovenproof skillet over medium heat. Add zucchini and a pinch of salt and cook until soft, about 5 minutes. Add chopped mint and dill, and cook 1 minute more. Beat eggs with salt and pepper in a small bowl. Pour into the hot skillet with the zucchini and briefly stir. Cook without stirring to allow the bottom of the frittata to set, about 2 minutes. Use a spatula around the edges of the skillet to ensure that the frittata isn't sticking as the bottom starts to set. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Lay the slices of Halloumi on the top of the frittata as the edges start to set. Place the skillet under the broiler until the top of the frittata is fully set and cheese is slightly browned, about 5 minutes. Serve immediately or at room temperature.
Place 3 ice cubes into a pint glass. Place 4 thick cucumber slices into glass, top with lime juice and simple syrup, and muddle thoroughly until cucumber pieces are juicy and broken up, about 10 seconds. Fill pint glass about 3/4 full of ice; pour gin and elderflower liqueur over ice. Shake gently and strain into a cocktail glass. Add 1 or 2 small pieces of muddled cucumber. Garnish with 1 slice of cucumber and add splash of club soda. Serve with straw.
Mix the apricots, shallots, green bell pepper, red bell pepper, pineapple, cherry tomatoes, habanero pepper, garlic, cilantro, cumin, and lime juice together in a bowl; refrigerate at least 2 hours before serving.
Lightly grease a 9-inch tart pan with a removable bottom. Combine flour, sugar, vanilla extract, and salt in a food processor. Pulse a few times to combine. Add cold butter and pulse several more times until the mixture resembles coarse sand; mixture will be very crumbly. Pour mixture into the prepared tart pan. Use damp hands to press crumbs together evenly along the bottom and up the sides of the pan to form a crust. Use a fork to gently prick the bottom of the crust several times. Place crust in the freezer for 15 minutes. Preheat the oven to 350 degrees F (175 degrees C). Remove crust from freezer and place it on a cookie sheet. Line the crust with aluminum foil and fill with dried beans. Bake in the preheated oven until crust begins to turn golden brown, 20 to 25 minutes. Remove beans and aluminum foil. Return crust to the oven and bake until center of crust is set, 5 to 7 minutes more. Remove from oven and reduce heat to 325 degrees F (165 degrees C). Meanwhile whisk together sugar, cornstarch, and salt in a large heat-safe bowl. Mix in blood orange juice, eggs, egg yolk, and zest until smooth. Bring a pot of water to a low simmer. Place bowl with blood orange mixture over the pot of simmering water, making sure bowl does not touch water. Cook, stirring constantly, until mixture thickens enough to coat the back of a spoon, 5 to 10 minutes. Remove bowl from heat and stir in butter a piece at a time, ensuring each piece melts before adding the next. Pour custard mixture through a fine-mesh sieve into the prepared crust. Bake in the preheated oven until custard is set, 15 to 20 minutes. Allow tart to cool to room temperature before removing from pan, about 30 minutes. Chill tart for about 3 hours. Top with blood orange slices before serving.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a large bowl, cream the shortening and sugar. Add the egg and beat until light and fluffy, then stir in the molasses. In a separate bowl, mix together the flour, baking soda, salt, ginger and cinnamon. Add to the egg mixture and stir until well blended. Roll bits of dough into 1 inch balls. Dip each ball in sugar and place on cookie sheet, sugared side up about 2 inches apart. Bake for 10 to 12 minutes, until cookies have spread and tops have cracked. Let cool on wire rack.
Whisk olive oil, lime juice, jalapeno pepper, garlic, salt, and pepper together in a flat baking dish. Place the tuna steaks in the dish, turning to coat entirely in marinade; cover the dish with plastic wrap and refrigerate for 20 minutes. Preheat an outdoor grill for high heat and lightly oil the grate. Cook steaks on the preheated grill until beginning to firm and hot in the center, 5 to 7 minutes per side.
Preheat oven to 400 degrees F (200 degrees C). Spray a 1 1/2-quart casserole dish with cooking spray. Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes. Drain. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add spinach, cover, and steam until tender, 2 to 6 minutes. Drain spinach. Mix spinach, ricotta cheese, 1/2 cup mozzarella cheese, egg, nutmeg, basil, salt, and black pepper in a bowl until thoroughly combined. Spread 1/4 cup pasta sauce on the bottom of the prepared casserole dish; top with 3 lasagna noodles, 1/2 of the ricotta mixture, and 1/4 cup pasta sauce. Repeat layers of 3 more noodles, 1/2 cup ricotta mixture, and 1/4 cup pasta sauce. End with remaining 3 lasagna noodles and 1/4 cup pasta sauce. Sprinkle 1/2 cup mozzarella cheese and Parmesan cheese on top. Cover casserole with aluminum foil. Bake in the preheated oven for 25 minutes. Uncover casserole and continue baking until lasagna is bubbling and lightly browned, about 25 more minutes. Let lasagna stand 5 minutes before serving.
Preheat oven to 425 degrees F (220 degrees C). Crack the eggs into a bowl, being careful to keep the yolks intact. Arrange avocado halves in a baking dish, resting them along the edge so avocado won't tip over. Gently spoon 1 egg yolk into the avocado hole. Continue spooning egg white into the hole until full. Repeat with remaining egg yolk, egg white, and avocado. Season each filled avocado with chives, parsley, sea salt, and pepper. Gently place baking dish in the preheated oven and bake until eggs are cooked, about 15 minutes. Sprinkle bacon over avocado.
Preheat an oven to 375 degrees F (190 degrees C); prepare a 9x13 inch glass baking dish with cooking spray. Whisk together the sugar, soy sauce, and garlic powder in a medium bowl. Arrange the wings in the bottom of the prepared dish; pour the soy sauce mixture evenly over the wings. Bake in the preheated oven for 20 minutes; turn the wings over with a spatula and cook another 20 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch casserole dish with 1 pie crust and cover with aluminum foil. Bake crust in the preheated oven until golden, about 20 minutes. Melt butter in a large skillet over medium heat; add celery, leeks, peas, carrots, potatoes, and onion. Cook and stir until onions are translucent and potatoes are tender, about 15 minutes. Add chicken and mix thoroughly. Combine 1 cup of milk and flour in a cup. Mix well and add it to the vegetable-chicken mixture. Cook and stir, adding more flour if necessary to thicken gravy, about 5 minutes. Add remaining 1 cup milk; cook and stir until filling is thickened, about 5 minutes more. Season with black pepper, white pepper, and salt. Pour filling into the baked crust. Roll out the remaining crust to the shape of the casserole dish and gently place it on top of the filling. Preheat the oven to 450 degrees F (230 degrees C). Bake in the preheated oven, checking every 10 minutes, until crust is light golden brown, about 30 minutes.
In a large bowl, stir together softened cream cheese, mayonnaise, pineapple, and 3 tablespoons of reserved pineapple juice. Using a rubber spatula, gently fold whipped cream and marshmallows into the mixture. Add more pineapple juice, if needed, without making it too wet. Transfer the salad to an attractive serving bowl, smoothing top with a rubber spatula or large spoon. Cover, and refrigerate 8 hours, or overnight. Serve chilled.
Mix rice flour, shredded coconut, and 3/4 cup coconut milk together in a bowl until dough is well mixed. Form dough into balls, about 1 tablespoon per ball. Heat oil in a pot over medium heat. Fry dough balls in the hot oil until lightly browned, about 5 minutes. Remove pot from heat and transfer balls to a paper towel-lined plate. Pour 1/2 cup coconut milk into a saucepan; bring to a boil. Stir brown sugar into hot coconut milk until liquid thickens, 2 to 3 minutes more. Remove saucepan from heat, cool coconut coating slightly, and dip balls into coating. Cool slightly before serving.