HumbleIntelligence/food-ner-1-Million huggingface dataset:
Line two cookie sheets or large flat surface with waxed paper and place large cooling rack on top. Place coconut in large bowl. Heat corn syrup, one minute in microwave, until syrup boils. Pour immediately over coconut and stir until well mixed. Using a tablespoon measure, shape coconut into 26 balls with hands and place on wire racks. Let rest 10 minutes, then re-roll each ball to keep loose ends from sticking out. Melt shortening and chocolate together in large glass bowl in microwave, or in saucepan on stovetop, stirring once or twice. Working quickly, spoon 1 tablespoon of chocolate over each ball. Lightly press an almond on top of each ball. Let balls stand until set.
Heat a large skillet over medium heat. Cook beef in hot skillet until completely browned, about 5 minutes; season with salt and pepper. Transfer beef to a slow cooker, retaining some of the beef drippings in the skillet. Return skillet to heat and heat the retained drippings. Saute onion and garlic in hot drippings until softened, about 5 minutes; add to beef in slow cooker. Stir potatoes, diced tomatoes, sofrito, and olives into the beef mixture. Cook on Low until beef and potatoes are fork-tender, 4 to 5 hours.
Preheat an oven to 450 degrees F (230 degrees C). Grease a baking sheet. Brush the butternut squash halves with vegetable oil and season with salt. Roast in the preheated oven until golden and easily pierced with a knife, 45 to 50 minutes. Allow to cool for 15 to 20 minutes, then scoop the flesh into a bowl. Set aside. Heat the butter in a large skillet over medium-low heat. Cook and stir garlic in the butter until softened. Stir in flour and cook for 3 minutes. Whisk in the milk until smooth. Bring to a simmer, and cook until thick, about 10 minutes, whisking occasionally. Stir in the butternut squash and season with salt and pepper. Sauce can be made 3 days ahead and refrigerated. Reduce oven temperature to to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish. Beat the heavy cream until foamy in a large glass or metal mixing bowl. Gradually add the salt, continuing to beat until medium peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the cream should curl over slightly. Set aside. Pour 1 cup of the butternut sauce into the baking dish and place 3 lasagna noodles on top in a single layer. Spread half of the remaining sauce over the noodles and sprinkle with 1/2 cup of Parmesan cheese. Place another layer of noodles and spread the remaining sauce on top and sprinkle with 1/2 cup of Parmesan cheese. Place the final layer of noodles on top. Spread the whipped cream over the final layer of noodles making sure the pasta is completely covered. Sprinkle with the remaining 1/3 cup of Parmesan. Cover baking dish tightly with aluminum foil. Bake in the preheated oven for 30 minutes. Remove foil and continue baking until the top is bubbly and golden brown, about 10 minutes. Allow to rest for 5 minutes before serving.
Preheat the oven to 350 degrees F (175 degrees C). Grease 2 muffin tins or line with paper liners. Combine flour, baking soda, and flax seeds in a bowl; make a well in the center. Place spinach, applesauce, avocado, apple, milk, apple, sugar, canola oil, eggs, brown sugar, and vanilla extract in a blender or food processor; puree until smooth. Pour the spinach puree into the well of the flour mixture and mix well. Scoop batter into the prepared muffin tins. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 22 minutes.
Preheat oven to 375 degrees F (190 degrees C). Line an 8-inch square baking dish with parchment paper. Beat sugar and butter together in a large bowl with an electric mixer until light and creamy. Beat in eggs until smooth. Stir in ground almonds, melted chocolate, cocoa powder, baking powder, and vanilla extract. Fold chocolate chips into the batter. Pour batter into the baking dish. Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 25 to 30 minutes. Cool for 10 minutes on a wire rack before cutting into squares.
Preheat oven to 375 degrees F (190 degrees C). Heat a large skillet over high heat. Add lard, then meat. Toss to coat meat, and saute just long enough to brown meat on all sides. Remove from heat. Place meat in a 1 quart baking dish. Add carrots, turnip, potatoes, and onion. Mix well. Place 1 cup water and ale in a small saucepan. Bring to a simmer. Mix cornstarch with 1/4 cup cold water until smooth. Slowly pour cornstarch mixture into simmering ale mixture, whisking constantly. Continue to simmer until mixture has thickened. Add salt and pepper to taste. Pour mixture over meat and vegetables. Trim puff pastry to fit over top of filling. Bake in preheated oven for 45 to 50 minutes, until pastry is deep golden brown.
Combine oats, chocolate chips, pecans, pumpkin seeds, dried figs, dried apricots, cocoa nibs, chia seeds, flax seeds, pumpkin pie spice, and cardamom together in a large bowl. Add cashew butter, yacon syrup, and vanilla extract; stir well to combine. Place bowl in refrigerator to allow mixture to set, about 30 minutes. Remove mixture from refrigerator and scoop bite-size spoonfuls onto a plate; dust with cocoa powder.
Heat oven to 425 degrees F. Using 3-inch round cookie cutter, cut circles from tortillas. Press tortilla circles into cups of mini muffin pan. Spoon chili into each cup. Sprinkle with cheese and olives. Bake 10 to 12 minutes or until the tortilla cups are crisp and cheese is melted. Serve on bed of shredded lettuce with sour cream and green onions.
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a stockpot over medium-high heat, heat oil and saute carrots, onion and celery. Add tomatoes, potatoes, kidney beans and chicken broth. Bring to a boil and stir in cayenne pepper and tomato paste. Reduce heat and simmer for 20 minutes. Add sausage and season with salt and pepper to taste. Serve hot.
Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish. Heat a large skillet over medium-high heat and stir in the sausage and onion. Cook and stir until the sausage is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Transfer sausage mixture to the prepared baking dish. Whisk together the eggs and milk. Stir in the nacho cheese soup and 1 1/2 cup Cheddar cheese. Pour egg mixture over the sausage, and top with the remaining 1/2 cup Cheddar cheese. Bake in the preheated oven until the eggs are set, about 30 minutes.
Place chicken in a pot and cover with water. Bring to a boil; reduce heat to low and simmer until tender, 15 to 20 minutes. Drain and cool until easily handled, about 5 minutes. Shred. Pour chicken broth into a saucepan over medium heat. Cover and keep warm. Place plantains and salt in a bowl of cold water. Let soak for 5 minutes. Drain and blot dry with a paper towel. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble into small pieces. Heat 1 inch oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry plantains in batches until golden brown, 2 to 3 minutes per batch. Drain on paper towels. Smash plantains with the bottom of an empty chicken broth can. Fry again until crispy, 1 to 2 minutes more. Drain; blot with paper towels. Transfer plantains to a large bowl. Add bacon and garlic; mash together. Fill an empty chicken broth can halfway with mashed mixture. Press down until firmly packed. Invert can onto a plate; tap until mofongo slides onto the plate. Repeat with remaining mashed mixture. Cover mofongos with shredded chicken and warmed broth. Season with salt and pepper. Garnish with cilantro.
In a blender, combine cold coffee, ice cream and chocolate syrup. Blend until smooth. Pour into glasses and serve.
Preheat grill for medium heat and lightly oil the grate. Combine ground beef, garlic powder, and black pepper in a bowl; mix until well combined. Press into 8 equal hamburger patties 1/4-inch thick. Place 1 tablespoon olives in the center of 4 patties. Top with remaining patties; pinch edges to seal. Grill patties until no longer pink in the center, 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Top each with 1 slice Cheddar cheese; remove from grill. Place each patty on a bun; top with 1 tablespoon mayonnaise, 1 tomato slice, 1 onion slice, and 1 lettuce leaf.
Line a baking sheet with parchment paper. Place dates in a microwave-safe bowl; heat in microwave for 30 seconds. Blend dates, cashews, walnuts, almonds, raisins, cinnamon, allspice, and nutmeg in a food processor until evenly mixed and easily holds together. Press mixture onto the prepared baking sheet; tightly cover with plastic wrap. Refrigerate mixture until solid, at least 30 minutes. Remove from refrigerator and cut into bars.
Heat the olive oil in a skillet with a lid over medium heat. Stir in the leeks and garlic, cook and stir 3 minutes until the leeks begin to soften. Pour in the white wine, and bring to a simmer, then add the tomatoes, chicken broth, thyme, and dill weed. Simmer, uncovered, until the liquid reduces to half. Lay the sole filets on top of the vegetables, and cover the skillet. Cook until the fish is opaque, and flakes easily with a fork, about 10 minutes. Ladle the sauce over the sole to serve.
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 15minutes. Drain hot water, and run eggs under cold water to chill. Crack shells by rolling on the counter, and peel. Place eggs in the container of a food processor, and briefly pulse to chop. Transfer the eggs to a medium bowl, and stir in the mayonnaise, sour cream, Chinese mustard, celery, olives, and relish. Season with paprika, red pepper flakes, salt and pepper. Taste, and adjust seasoning to your liking.
Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of a 9 inch square baking dish. In a large bowl, mix together the flour, sugar, baking powder, salt and cinnamon. Make a well in the center and pour in the milk. Mix well and pour into prepared pan. In a saucepan, combine brown sugar, water and butter. Bring to a boil and pour over batter in the pan. Sprinkle top with nuts and chopped apples. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Serve warm.
In a medium bowl, whisk together the oil, vinegar, sugar, ketchup, salt, pepper, cayenne, Worcestershire sauce, onion and garlic. Whisk until the sugar is dissolved. Refrigerate and whisk before using.
Place a large skillet over medium-low heat. Whisk together the sugar, eggs, barbeque sauce, ranch dressing, and vegetable oil in a bowl until smooth. Stir in the flour until a moist, slightly lumpy batter forms. If the mixture is too runny, add additional flour until you get the desired consistency. Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Bubbles will start to form in the pancakes. Cook until the edges of the pancakes start to look dry, and a bubble popped near the edge holds its shape. Flip the pancakes over, and continue cooking until the other side is golden brown. Repeat with remaining batter, adding more oil to the griddle if necessary. Stack the pancakes on a plate and keep warm until serving. For larger batches, keep pancakes warm in a single layer on a cooling rack positioned over a baking sheet in a 300 degrees F oven (150 degrees C).
Beat butter, brown sugar, granulated sugar, and egg until light and fluffy, about 3 minutes. Beat in hot water and vanilla. Gradually beat in flour, baking soda, and salt, until well blended and smooth. Stir in chocolate chips. Drop dough by well-rounded teaspoons onto greased cookie sheets. Bake at 375 degrees F (190 degrees C) for 10 minute, or until golden. Cool cookie sheet on a wire rack for 1 minutes, then remove cookies to a rack to cool completely.
Mix tomatoes with green chile peppers, Mexican-style corn, yellow and white corn, white corn with chipotle peppers, cucumber, red bell peppers, cilantro, red onion, and lime juice together in a large bowl.
Place potatoes in a saucepan with enough water to cover. Bring to a boil, then cook for 5 to 10 minutes, until tender. Drain, and transfer to a large bowl. Add the onion, red peppers, olives, and artichokes to the bowl with the potatoes. In a separate bowl, whisk together the balsamic vinegar, olive oil, oregano, basil, mustard powder and parsley. Pour over the vegetables, and stir to coat. Chill for at least 4 hours or overnight before serving.
Preheat oven to 400 degrees F (200 degrees C). Grease 32 miniature muffin cups. Sift flour, baking powder, salt, and 1/4 teaspoon nutmeg in a bowl. In a separate large mixing bowl, cream unsalted butter with sugar with an electric mixer until smooth and workable; beat in egg and milk. Set the mixer to low speed and and gradually beat in flour mixture, beating just until the dough comes together. Pinch off dough by tablespoon, roll into a ball, and place balls into the prepared mini muffin cups. Bake in the preheated oven until edges start to turn golden brown, 8 to 10 minutes. Remove from oven and let stand for 1 minute. Use the back of a rounded teaspoon measure to press a small depression into the top of each cookie. Let the cookies cool for 5 minutes in pan before removing to finish cooling on a rack. It helps to give the cookies a little twist as you lift them out. Beat cream cheese with 1 cup confectioners' sugar in a bowl with an electric mixer until smooth. Slowly beat in pumpkin puree until thoroughly combined. Beat in remaining 2 3/4 cups confectioners' sugar, a little at a time. Stir in cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger, and a pinch of cloves. Spoon or pipe the pumpkin mixture into each cookie cup.
Melt butter in a large skillet over medium heat, and cook and stir the garlic and bay leaf until the garlic is lightly browned, about 5 minutes. Stir in the chicken stock and white wine, and increase heat to a full boil. Cook the sauce, stirring often, until reduced to 1 cup, about 15 minutes. Remove bay leaf. Lay the bok choy halves, cut sides down, into the sauce, and reduce heat to a simmer. Cook until tender, about 10 minutes. Serve with sauce spooned over bok choy.
Spray a large skillet with cooking spray, and cook the flank steak and green peppers over medium heat until the steak pieces have begun to brown, about 10 minutes. Transfer steak and peppers into a large saucepan, and stir in the beef consomme and French onion soup. Bring to a boil, reduce heat to a simmer, and cover pan. Simmer until the beef is tender, about 1 hour and 20 minutes. Turn off heat. 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 egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink. Stir the sour cream into the meat mixture until thoroughly combined, and serve over the cooked noodles.
Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish. Beat margarine and sugar together in a large bowl until smooth. Combine cornmeal, flour, baking powder, and salt in another bowl. Stir eggs and milk in a third bowl. Pour 1/3 milk mixture and 1/3 flour mixture alternately into margarine mixture; whisk until just mixed. Repeat with remaining ingredients and stir in jalapeno peppers. Spread mixture evenly into prepared baking pan. Bake in preheated oven until a toothpick inserted into the center comes out clean, 22 to 26 minutes. Cool in the pan for 10 minutes before slicing.
Melt butter in a heavy skillet over medium heat. Add onion; cook and stir until onion starts to brown, about 5 minutes. Season with salt and black. Mix ground turkey and 1/2 cup cold water into onions. Cook and stir, breaking up the meat, until it begins to brown, about 2 minutes. Add ketchup, brown sugar, cayenne pepper, salt, and black pepper. Cook and stir until liquid is reduced, about 5 minutes. Stir in Worcestershire sauce and cocoa powder. Cook, stirring frequently and adding up to 1 cup water if needed, until meat is cooked through and liquid is reduced and thick, 20 to 30 minutes. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Toast hamburger buns until golden, 2 to 3 minutes. Remove turkey mixture from the heat and mix in green onions and Cheddar cheese. Serve on toasted hamburger buns.
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x5 inch loaf pan, and line with wax paper. Combine water, sugar, raisins, grated carrots, cinnamon, cloves, nutmeg, and butter in a medium saucepan. Cook over low heat for 5 minutes. Cool. In a large bowl, stir together flour, baking soda, nuts, and salt. Stir in carrot mixture. Pour into prepared pan. Bake for 1 1/4 hours, or until a tester inserted in the center comes out clean. Cool on wire racks.
Inspect 8 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water. Prepare fruit and measure. Remove pits from cherries and measure 3 cups of pitted sour cherries. Crush raspberries and measure 1 cup crushed raspberries. Mash blueberries and measure 1 cup mashed blueberries. Combine cherries, raspberries, and blueberries in a large pot. Stir in pectin. Slowly bring to a full rolling boil that does not stop bubbling when stirred. Stir in sugar sugar and stir to dissolve. Return to a full rolling boil on high heat and boil for exactly 1 minute, stirring constantly. Skim off any foam with a ladle or a large spoon. Ladle cherry berry jam immediately into the prepared 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 rims with a moist paper towel to remove any spills. Top with lids and tightly 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 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Place corn in a saucepan and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 2 to 3 minutes. Drain and return corn to saucepan. Spoon 3/4 cup corn into 10 serving bowls; add 2 tablespoons butter to each and stir until butter is melted. Mix 1/4 cup lime juice and 1/4 cup crema Mexicana into each bowl; sprinkle a generous amount of chili powder over each. Season with salt. Top each serving with 2 tablespoons cotija cheese and hot sauce; garnish with a lime wedge.
Heat olive oil over medium heat in a large soup pot; stir in onion, garlic, and parsley. Cook and stir until onion is softened, about 8 minutes; pour in tomato sauce, white wine, chicken broth, and thyme. Bring to a boil. Reduce heat to medium-low and simmer for 15 minutes; gently stir in cod and simmer until fish is cooked through and flaky, another 10 to 15 minutes.
Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with non-stick cooking spray. Being careful not to slice them into two separate pieces, make a lengthwise slit from the top of every hot dog to the bottom. Spread open the franks, then place them side by side flat side-up on the baking sheet. Season each hot dog with a pinch of celery salt, then put a slice of cheese on top of each frank. Spread a thin layer of barbeque sauce over each piece of cheese. Bake until cheese is slightly browned on edges, about 10 minutes.
Combine raisins and rum in a small bowl and set aside to soak. Whisk flour and milk in a large bowl until well combined. Set aside for flour to hydrate for 10 minutes. Whisk egg yolks and salt into the moistened flour. Preheat the oven to 350 degrees F (175 degrees C). Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Fold egg whites into the batter in 2 batches. Heat an oven-safe, heavy skillet over medium heat. Melt butter and pour in the batter. Sprinkle rum-soaked raisins on top. Let batter gently brown, 4 to 5 minutes. Reduce heat if batter browns too fast. Cut into quarters with a large spatula. Flip the quarters and let the other side brown gently, 4 to 5 minutes. Transfer the skillet into the oven and bake until pancake is set and puffed up, about 8 minutes. Use 2 large forks to tear the pancake into bite-sized pieces. Sprinkle with confectioners' sugar and serve with applesauce.
Heat olive oil in a large skillet over medium heat; cook and stir onion until lightly browned, 10 to 12 minutes. Add grated sweet potatoes; cook and stir until tender, about 15 minutes. Increase heat to high and cook sweet potato mixture without stirring for 2 minutes. Reduce heat to medium and stir in bacon, chives, parsley, thyme, salt, and pepper.
In a large pot cook penne pasta in boiling salted water until al dente. Drain the pasta, leaving it slightly wet. While pasta is cooking, wash the bell peppers and cut them into 1/4 inch strips. In a large skillet over medium heat place 2 tablespoons of olive oil and saute the pepper until soft. Do not allow peppers to brown. To the skillet, add the sliced zucchini and yellow squash and saute for 2 minutes. Add chopped mushrooms and minced garlic and saute an additional 2 minutes, stirring frequently. Add the chopped tomatoes and remove from heat. Dish pasta portions onto warmed plated. Add sauce to top. Sprinkle with salt and pepper to taste.
Place potatoes in a large pot with water to just cover; bring to a boil, then reduce heat and simmer until just tender, 15 minutes. Meanwhile, cook bacon over medium heat in a large skillet with onion until just crisp. Drain and set aside. When potatoes are just tender, stir bacon mixture, creamed corn, evaporated milk, milk, margarine, cheese, salt and pepper into the pot. Heat, stirring, 10 minutes, until cheese and margarine are melted and mixture is thoroughly heated.
Preheat oven to 300 degrees F (150 degrees C). Heat 1 tablespoon olive oil in a large oven-safe pot or Dutch oven over medium heat. Cook and stir red onion, aji pepper, garlic, cumin, salt, and black pepper in hot oil until onion begins to brown, about 10 minutes; transfer cooked onion mixture to a blender and add cilantro, beef broth, and Riesling wine. Blend the mixture into a smooth sauce, 1 to 2 minutes. Heat 1 more tablespoon olive oil in same pot over medium heat; brown lamb shanks on all sides in hot oil, about 2 minutes per side. Pour cilantro sauce over lamb shanks and cover with lid. Bake in the preheated oven for 2 hours. Add potato chunks to the pot. Pour pisco over lamb and vegetables. Continue baking until lamb is very tender and sauce is slightly thickened, about 1 more hour. Remove from oven and sprinkle peas over the lamb; cover pot to let peas heat through, about 10 minutes. Let lamb shanks cool 15 minutes before serving.
Preheat oven to 375 degrees F (190 degrees C). In a medium-size mixing bowl, combine brown sugar, Worcestershire sauce, and ketchup. Cut bacon in half. Wrap one slice of bacon around each chestnut. Secure the bacon with a toothpick. Arrange the water chestnut wraps in a 9x13 inch baking dish. Bake the water chestnut wraps for 10 to 15 minutes. Remove from water chestnut wraps from the oven and drain some of the grease out of the pan. Pour the sauce over the wraps. Bake for 30 to 35 more minutes.