HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 250 degrees F (120 degrees C). In a 9x13-inch baking dish, combine the pretzels and nuts. Set aside. In a large saucepan combine the butter, sugar, corn syrup and salt. Stir together over medium heat until sugar dissolves. Bring to a boil and cook until very thick and at the 'firm ball' stage (260 degrees F, 125 degrees C). Remove from heat, pour over pretzel/nut mixture and mix all together. Bake in the preheated oven for 20 minutes, stirring after 10 minutes. Remove from oven and spread out on wax paper to cool.
Bring a large pot of water with 2 teaspoons sea salt to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain, reserving 1/2 cup of the water. Heat olive oil in a large skillet over medium heat. Cook and stir garlic in hot oil until fragrant, about 1 minute. Increase heat to medium-high and add spinach, tomatoes, and garbanzo beans; cook and stir until spinach begins to wilt, 1 to 2 minutes more. Season spinach mixture with remaining teaspoon sea salt, marjoram, black pepper, and red pepper flakes. Reduce heat to low. Stir drained linguine with the spinach mixture to evenly coat. Add extra olive oil or reserved pasta water to achieve your preferred level of moisture in the dish. Top with Pecorino-Romano cheese.
Whisk milk and egg together in a large bowl. Pour cornmeal into another large bowl. Dip squash, potatoes, tomatoes, okra, onion, and green bell pepper into milk mixture; press vegetables into cornmeal to coat. Heat bacon grease in a large skillet over medium-high heat. Cook and stir vegetable mixture in hot grease until golden and tender, 15 to 25 minutes. Season with salt and black pepper.
MIX 1/2 cup sour cream and chopped chives together in a small bowl. Refrigerate. Preheat oven to 400 degrees F. Shred 1/2 of cheese to make about 1 cup of shreds. Divide shreds into 8 piles, about 2-inches apart, on a silicone baking mat or parchment paper lined cookie sheet and bake about 5 minutes or until cheese melts and becomes crisp. Let cool 5 minutes and remove from baking sheet. Reduce oven temperature to 180 degrees F. Cut the remaining 4 oz. cheese into 8 1/2-inch cubes. Form balls of mashed potato mixture, using an ice cream scoop. Make a small hole in center of each potato ball and fill with one cube Borden(R) Cheese. Cover with additional mashed potato so cheese is hidden inside. Refrigerate until ready to fry. Heat oil in a large saucepan over medium-high heat to 375 degrees F. Prepare beer batter according to package directions; dip each mashed potato ball into batter, and deep-fry for about 5 minutes or until golden brown. Remove from oil, and drain on paper towel. Reheat oil to 375 degrees F between batches. Keep potato puffs warm in the holding oven. Place potato puff on a plate; top with dollop of chive cream, a few chives and the Cheddar crisp. Serve immediately.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a medium bowl, stir together the canola oil, honey, sugar, egg whites, vanilla and water. Sift together the whole wheat flour, all purpose flour, baking powder, salt and cinnamon, stir into the wet ingredients. Mix well, then fold in the chocolate chips. Drop cookies by rounded teaspoonfuls onto the prepared cookie sheets. Flatten with a fork dipped in flour. Bake for 8 to 9 minutes in the preheated oven.
Place honeydew in a blender and top with 1 cup water. Blend until juice smooth, about 2 minutes. Add ice cubes and blend for 2 minutes more. Pour honeydew juice into 2 glasses. Mix white sugar and hot water together in a bowl until sugar is dissolved; stir into juice. Stir 2 tablespoons chocolate syrup into each glass.
Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain and transfer to a bowl; refrigerate until chilled. Whisk mayonnaise, Dijon mustard, sour cream, orange juice, curry powder, salt, and pepper together in a bowl until dressing is smooth; cover with plastic wrap and refrigerate until chilled, at least 30 minutes. Mix pineapple, chicken, celery, apple, grapes, and green onions together in a bowl. Stir orzo and dressing into pineapple mixture. Gently fold oranges into salad and top with pumpkin seeds.
Beat white sugar, butter, brown sugar, heavy cream, and vanilla extract together in a bowl using an electric mixer until smooth and creamy; stir in coconut and pecans. Spoon mixture over pumpkin pie. Set oven rack about 8 inches from the heat source and preheat the oven's broiler. Place pie in the oven and broil until bubbly and toasted, 3 to 5 minutes.
In a large bowl, whisk together sugar and cream until sugar is dissolved. Mix in the milk, mashed bananas, and fruit juices. Pour mixture into ice cream maker. Freeze according to manufacturer's directions, about 45 minutes.
Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with the melted butter. Whisk together the eggs, pepperjack cheese, cottage cheese, flour, and salt in a large bowl. Pour the mixture into the prepared baking dish. Bake in the preheated oven until eggs are completely set, about 1 hour.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain. In medium saucepan, combine reserved liquids from pineapple and oranges (equals about 1 1/2 cups), sugar, eggs, salt and flour. Cook until thick, stirring constantly. When mixture becomes thick, add cooked pasta and refrigerate overnight. The next day, add pineapple and oranges, whipped topping and marshmallows to taste. Mix together and top with cherries if desired. Keep chilled until served.
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and arrange squash chunks, flesh-side up, on the baking sheet. Whisk butter, 3 tablespoons brown sugar, and orange juice together in a bowl until smooth; pour over squash and toss to coat. Bake in the preheated oven until the skin is blistery and flesh is tender, about 45 minutes. Scrape flesh from the skin, discarding skin. Blend flesh in the food processor until smooth. Measure 2 cup squash puree, reserving the rest for another use. Lower oven temperature to 375 degrees F (190 degrees C) and move lowest rack to lowest possible position. Blend 2 cups squash puree, eggs, 1/2 cup brown sugar, cream, allspice, cinnamon, ginger, and salt in a blender or using a whisk until mixture is smooth. Press pie crust into a pie plate and pour squash mixture into crust. Bake in the preheated oven until pie is puffed with a small wet spot in the center, 50 to 60 minutes.
Melt butter in a skillet over medium-high heat. Stir in brown sugar and 1 dash of cinnamon. Mix well until bubbles start to appear. Add banana; cook, stirring gently, until it starts to brown, about 5 minutes. Transfer banana to a bowl; roughly slice into 1/4-inch chunks using a spoon. Let filling cool briefly. Whisk water and flour together in a small bowl to make the paste. Mix white sugar and 1/4 teaspoon cinnamon together in another small bowl. Lay 1 lumpia strip on a flat work surface. Place 3/4- to 1 teaspoon of filling in the lower corner of the wrapper; fold 1 corner over the filling and enclose, forming a triangle. Fold over the other edges to finish the triangle, smearing the last fold with the paste to seal. Place triangle on a plate, seam-side down. Repeat with remaining wrappers, filling, and paste. Heat 2 inches of oil in a skillet over medium-high heat. Fry the triangles in batches until golden brown, about 4 minutes per batch. Drain on a paper towel and sprinkle cinnamon sugar over the warm triangles.
Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 9 inch round cake pans. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside. In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly between the 3 prepared pans. Bake in preheated oven for 25 to 30 minutes. Allow to cool.
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain. Heat olive oil in a large saucepan over medium heat; cook and stir onion in the hot oil until translucent, about 5 minutes. Add diced ham; cook and stir until ham pieces are slightly browned, about 5 more minutes. Stir cream of mushroom soup and milk into ham and onion, stirring until smoothly combined. Mix in Cheddar cheese, salt, black pepper, and peas. Simmer until thickened, about 5 more minutes. Toss cooked macaroni into ham mixture and serve.
Preheat oven to 400 degrees F (200 degrees C). Lightly spray 12 muffin cups with cooking spray. Mix flour, oats, brown sugar, baking powder, 1/4 teaspoon ground ginger, and salt together in a bowl; form a well in the center of flour mixture. Whisk milk, oil, and egg together in a small bowl and pour into well. Stir until batter is just moistened; fold in pear and walnuts. Fill prepared muffin cups with batter. Mix oat bran and remaining 1/2 teaspoon ground ginger together in a small bowl; sprinkle over batter. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean and tops are brown, 18 to 20 minutes. Cool in the pan for 5 minutes before removing from muffin cups. Serve warm.
Preheat oven to 425 degrees F (220 degrees C). Grease a pizza pan. Mix amaranth flour, xanthan gum, baking powder, sugar, salt, oregano, basil, sage, and thyme together in a large bowl. Pour in sparkling water and olive oil; mix until a sticky dough forms. Spread dough over the prepared pan, using moistened hands to keep from sticking. Bake in the preheated oven until lightly golden, about 20 minutes.
Line a 7 x 7 inch pan with parchment or waxed paper. In a medium, heavy-bottomed saucepan, heat sugar and water gently, without boiling, until sugar has dissolved. Then, bring to a boil and cook until it reaches 240 degrees F/120 degrees C on a candy thermometer, or a little syrup dropped in a glass of cold water forms a soft ball. Remove from heat and immediately stir in vanilla and coconut. Continue stirring until mixture begins to thicken, 5 to 10 minutes. Pour half of the mixture into the prepared pan and level the surface with a knife or spatula. Tint the other half of the mixture by stirring in the food coloring. Pour the pink mixture on top of other layer, and level the surface. Press all down firmly with the back of a spoon and allow to harden. When firm, turn out of the pan, remove the paper and cut into squares with a sharp knife.
Combine chicken stock, water, yellow snap peas, ham, celery, onion, carrots, chile peppers, black pepper, and salt in a slow cooker. Cook on High, stirring occasionally, until flavors combine, 8 to 10 hours. Strain 3 to 4 cups of cooking liquid into a bowl; stir in cornstarch until dissolved. Mash snap pea mixture in the slow cooker; stir in cornstarch mixture. Simmer until thickened, 5 to 10 minutes.
Preheat oven to 350 degrees F (175 degrees C). Place sweet potato in a baking dish. Bake in the preheated oven until flesh is easily punctured with a fork, 45 minutes to 1 hour. Allow sweet potato to cool until easily handled; peel. Mash sweet potato and bananas together in a bowl using a fork or electric mixer until smooth; add eggs and vanilla extract and mix well. Whisk coconut flour, almond flour, baking powder, and cinnamon together in a separate bowl; stir into sweet potato mixture until batter is well combined and thick. Heat a lightly oiled griddle over medium heat. Drop about 1/4 cup batter onto the griddle and cook until bubbles form and the edges are dry, 4 to 5 minutes. Flip and flatten pancake with spatula and cook until browned on the other side, 3 to 5 minutes. Repeat with remaining batter.
Bring water to a boil in a medium-sized pot. Add vegetable oil, sugar, and salt. Stir to combine. Add flour and turn off heat. Stir continuously and vigorously with a wooden spoon until dough balls up and follows your spoon around the pan, 1 to 2 minutes. Set aside to cool when dough feels firm and supple. Heat 3/4- to 1 inch of grapeseed oil in a medium-sized pot over medium heat. While oil heats, combine heavy cream, dark chocolate, chocolate-hazelnut spread, butter, sugar, and ground coffee in a pan set over lowest heat. Stir often to ensure even melting, 3 to 5 minutes. Grease the inside of a piping bag fitted with a star tip. Insert dough and squeeze it all the way to the bottom of the bag. Insert the handle of a wooden spoon into the oil heating in the pot; if it bubbles steadily, the oil is ready. Carefully squeeze dough out of the bag directly into the hot oil, cutting it off at 6-inch lengths. You can also pipe lengths of dough onto parchment paper and transfer them to the oil by hand. Do not crowd the pot. Fry churros, turning every minute, for 2 to 3 minutes total. Transfer fried churros to a dish lined with paper towels. Place cardamom seeds, cinnamon stick, and star anise in a spice grinder and blend to a fine powder. Transfer to a wide dish and add sugar. Mix well to combine. Toss warm churros into the cinnamon-cardamom sugar. Serve alongside a dipping cup of the chocolate sauce.
Combine yogurt, strawberries, ice, and sugar in a blender. Blend until smooth.
Sterilize 8 (1 pint) jars in boiling water for at least 5 minutes. Combine the water, pickling salt and vinegar in a large pot, and bring to a boil. When it begins to boil, reduce heat to low, and keep at a simmer while you pack the jars. In each jar place the following: 1 head of dill, 1 tablespoon of pickling spice, 1 tablespoon of mustard seed, 1 dried chile pepper, 2 cloves of garlic, and 1/8 teaspoon of alum. Pack beans into the spiced jars in a standing position. Ladle the hot brine into jars, leaving 1/2 inch of space at the top. Screw the lids onto the jars, and process in a hot water bath for 6 minutes to seal. Store for at least 2 weeks before eating.
Preheat oven to 350 degrees F (175 degrees C). Coat a 10 inch tube pan with non-stick cooking spray and dust with bread crumbs. Sift together the flour, baking soda and salt. Set aside. In a small bowl, mix streusel ingredients - brown sugar, cinnamon and chopped pecans; set aside. In a large bowl, cream together the butter and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the sour cream, mixing just until incorporated. Spoon half of the batter into prepared pan. Sprinkle half of the streusel mixture over the batter. Repeat with remaining batter and streusel mixture. Bake in the preheated oven for 60 to 70 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. In a small bowl, combine confectioners' sugar with milk, a tablespoon at a time, until desired consistency is achieved. Drizzle over the cake.
Combine beans, water, tomatoes, onion, celery, garlic, ham, bouillon, Worcestershire sauce, parsley, garlic, and bay leaf in a stock pot; bring to a boil. Lower heat, cover, and simmer for two hours. Add additional water. Season with salt and pepper. Simmer for an additional two hours. Discard bay leaf.
Stir together Worcestershire sauce, soy sauce, liquid smoke, lemon juice, teriyaki sauce, ketchup, and hot pepper sauce in a bowl. Season with garlic powder, onion powder, and pepper. Mix in the sliced venison until completely coated. Cover tightly, and marinate at least 8 hours in the refrigerator. Prepare jerky in a food dehydrator according to manufacturer's directions, or dry on racks in the oven at 150 degrees F (65 degrees C) until the jerky has dried and will snap when bent, 10 to 12 hours.
Preheat oven to 375 degrees F (190 degrees C). Wrap each beet in two layers of aluminum foil, and place onto a baking sheet. Bake in the preheated oven until the beets are tender, about 1 hour and 20 minutes. Allow the beets to cool slightly, then remove the skins. Let the beets cool to room temperature, or refrigerate until cold. Once cooled, thinly slice the beets. Place the mache and arugula into a large mixing bowl. Add the sliced beets and peaches; sprinkle with the shallots, pistachios, and goat cheese. In a separate bowl, whisk together the walnut oil, balsamic vinegar, salt, and pepper until emulsified, and pour over the salad mixture. Toss well, and serve.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan. In a large bowl, mix together ground beef, salsa, cheese, egg, and cracker crumbs. Form into a loaf, and place in prepared pan. Bake for approximately 1 hour, or until done. Internal temperature should measure at least 160 degrees F (70 degrees C), the meat should be browned through, and the juices clear.
Pat chicken dry with paper towels and season with salt and pepper, if desired. Heat oil in a large skillet over medium-high heat. Add chicken and brown lightly, about 2 minutes per side. Transfer chicken to 6-quart slow cooker. Reduce heat to medium and add onions to skillet. Cook for 2 to 3 minutes or until onions begin to soften. Stir in garlic, minced chile and bouillon powder; continue cooking 1 minute. Pour in 1 cup water and stir well. Remove from heat and pour into slow cooker. Add remaining water, hominy, oregano, bay leaf and lime juice. Cover and heat for 4 to 6 hours on LOW or 3 to 4 hours on HIGH. The soup is ready when the chicken is tender and can be easily pulled apart. Shred chicken using two forks to pull apart. Ladle soup into bowls and let guests garnish the soup as desired.
In a large bowl, mix together sweet potatoes, apple pie filling, brown sugar and cinnamon. Transfer to a medium microwave-safe dish. Microwave on high 5 minutes, or until the mixture is hot and bubbly.
Heat olive oil in a skillet over medium heat; cook and stir onion until translucent and tender, 2 to 3 minutes. Transfer onion to a large bowl. 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 Brussels sprouts, cover, and steam until tender, 10 to 15 minutes. Transfer Brussels sprouts to the same bowl with the onion. Stir sour cream, bacon bits, butter, and hot sauce into vegetable mixture until evenly coated; season with salt.
Combine cipollini onions, vinegar, and salt in a food processor or blender; puree until nearly smooth. Set aside for 1 hour. Heat olive oil in a large skillet over medium-high heat; cook and stir onion, red bell pepper, and goat horn peppers in the hot oil until onion softens and begins to turn golden, 7 to 8 minutes. Remove onion mixture to a plate. Cook and stir coppa ham, soppressata, pork loin, and mortadella in the same skillet until warmed through and lightly browned, about 5 minutes. Spread each ciabatta roll with 1 tablespoon garlic basil spread, 1 tablespoon garlic roasted tomato sauce, 1 tablespoon artichoke aioli, and 1 tablespoon cipollini onion mixture. Top with 1/4 pound mozzarella cheese. Evenly distribute the soppressata mixture among the 4 sandwiches and top with equal amounts of the bell pepper mixture. Arrange sandwiches on a baking sheet and bake in the preheated oven until the cheese is melted and the bread is toasted, 3 to 4 minutes.
Heat the olive oil in a skillet over medium heat, and cook the sausage, round steak, and veal 10 minutes, until evenly browned. Remove meat from skillet and drain, reserving about 1 tablespoon drippings. Stir the garlic into the skillet with the reserved meat drippings, and cook about 3 minutes over medium heat. Place the crushed tomatoes into the skillet. Season with Italian seasoning, bay leaf, garlic powder, oregano, pepper, and parsley. Cook 15 minutes. Mix the tomato sauce into the skillet, and continue cooking 15 minutes. Return the meat to the skillet. Reduce heat to low, and simmer 2 hours, stirring occasionally.
Mix flour, basil, thyme, sage, and black pepper in a large resealable bag; add chicken, seal bag, and shake until chicken is evenly coated. Heat olive oil in a large skillet over medium heat; cook and stir onion and bell pepper until slightly tender, 5 to 10 minutes. Add chorizo sausage and garlic; cook and stir until sausage is cooked, about 5 minutes. Transfer mixture to a slow cooker and top with mushrooms. Cook and stir coated chicken (including all the flour) in the same skillet, adding more oil if needed, until chicken is browned, 5 to 10 minutes. Transfer chicken to the slow cooker. Pour chicken stock into the same skillet, and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Pour all the liquid and brown bits into slow cooker. Mix cream of mushroom soup, cream of celery soup, sour cream, Cajun seasoning, and cayenne pepper in a bowl; spoon into slow cooker. Cook on High for 2 hours; reduce setting to Low and cook for 4 more hours.
Heat the broth in a large skillet over medium-high heat. Season chicken with salt and pepper, and place in the skillet. Cook 15 minutes, until chicken is almost done. Place asparagus, red peppers and garlic in skillet. Continue cooking 10 minutes, or until chicken juices run clear and asparagus is tender. Place tomatoes in skillet during last 2 minutes of cook time. Sprinkle with vinegar. Top with mozzarella cheese to serve.
To make beer batter: In a large bowl, combine flour, cornstarch, baking powder, and salt. Blend egg and beer, then quickly stir into the flour mixture (don't worry about a few lumps). To make white sauce: In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeno, capers, oregano, cumin, dill, and cayenne. Heat oil in deep-fryer to 375 degrees F (190 degrees C). Dust fish pieces lightly with flour. Dip into beer batter, and fry until crisp and golden brown. Drain on paper towels. Lightly fry tortillas; not too crisp. To serve, place fried fish in a tortilla, and top with shredded cabbage, and white sauce.
Preheat oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper. In a mixing bowl, beat eggs, oil, 1 cup sugar and almond extract. Stir matzo meal, potato starch, salt, nuts and sprinkles into the mixture. Separate the dough in half and form 2 long, wide rolls. Place the rolls on the parchment paper. Bake in a preheated 350 degrees F (175 degrees C) oven for 30 minutes. Remove from oven and cut on an angle into 1/2 to 3/4 inch cookies while still hot. Stir the cinnamon and sugar together and pour into a shallow bowl. Roll the cookies in the cinnamon sugar mixture and return the cookies to the cookie sheet. Turn oven off and return the cookie sheet to the oven. Let the komish dry overnight.
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil; spray with cooking spray. Arrange matzo to fit into pan; break boards if necessary. Combine butter and brown sugar together in a saucepan over medium heat, stirring constantly until boiling; boil for about 3 minutes. Pour butter mixture evenly over matzo. Place the baking sheet in the preheated oven and immediately reduce heat to 350 degrees F (175 degrees C). Bake for 10 minutes. Reduce heat to 325 degrees F (165 degrees C) if the matzo are smoking too much. Remove baking sheet from oven and sprinkle matzo with chocolate chips. Let stand to melt chocolate, 5 minutes. Spread the melted chocolate over matzo. Place in refrigerator until chilled and set. Break into pieces when cooled.