HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring 1 gallon water to a boil in a large pot and dissolve pickling salt in the boiling water. Place cucumbers, onions, cauliflower, red bell peppers, and apples into a large bowl or crock and pour the boiling water over the vegetables. Allow to stand overnight and drain the next morning. Transfer vegetables to a large stock pot and mix in sugar, vinegar, 3 cups water, flour, dry mustard powder, and turmeric until thoroughly combined. Bring the relish to a boil and reduce heat to medium-low; simmer until vegetables are cooked through and soft, about 20 minutes. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process relish for 15 minutes. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Heat oil in large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, 6 minutes or until golden brown.* Remove from pan. Add Recipe Ready Sofrito and cook over medium-high heat, stirring occasionally, 4 minutes or until vegetables are softened. Stir in reserved chicken, prepared Long Grain White Rice with Mixed Vegetables, chicken broth, Sazon seasoning and salt. Cook, stirring frequently, 2 minutes or until well combined.
Preheat oven to 400 degrees F (200 degrees C). Mix apples, 1/4 cup brown sugar, white sugar, 1/4 cup flour, and cinnamon together in a bowl. Combine 3/4 cup flour, oats, and 2/3 cup plus 2 tablespoons brown sugar in a bowl. Drizzle melted butter over flour mixture; stir until crumbly. Pile apple mixture into the pie shell. Scatter crumbly topping over apples. Bake in the preheated oven until apples start to soften, about 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until apples are soft and topping is browned, about 40 minutes more.
Melt 2 tablespoons butter in a skillet over medium-high heat; saute onion, jalapeno pepper, chile pepper, and garlic until fragrant and lightly browned, about 3 minutes. Add chicken broth, chicken, chili powder, seasoned salt, cumin, and cayenne pepper; cook and stir until chicken is no longer pink in the center about 5 minutes. Melt 1 tablespoon butter in a microwave-safe bowl in the microwave, 15 to 20 seconds. Stir flour into melted butter until smooth. Mix flour-butter mixture and sour cream into chicken mixture; cook and stir until sauce is thickened, 2 to 4 minutes. Add pepperjack cheese to sauce and stir until melted, 2 to 3 minutes. Spread chips onto a serving platter; top with sauce and pico de gallo.
Melt butter in a 5-quart pot over medium heat; cook and stir onion and garlic in melted butter until onion is translucent, about 5 minutes. Stir chicken broth and Alfredo sauce into onion mixture; cook until heated through, about 5 minutes. Stir in sour cream and cooked chicken; simmer for 15 minutes. Mix cheese tortellini and spinach into chicken mixture, cover pot, and simmer for 20 minutes. Season with salt and pepper. Divide soup into bowls and sprinkle with Parmesan cheese.
Combine pineapple juice, soy sauce, brown sugar and garlic with 1 tablespoon provided sesame ginger dressing in small sauce pan. Bring to boil and reduce to 1/3. Heat the grill or grill pan over medium-high heat; brush grill lightly with oil or spray with non-stick vegetable cooking spray. Baste chicken with pineapple mixture. Grill chicken, turning once (and continuing to baste), 10 to 12 minutes or until no longer pink in center. Slice chicken. Place salad blend in large bowl with provided accompaniments and toss with remaining dressing. Arrange salad on plates; top with bell pepper, onion, and chicken.
Preheat oven to 375 degrees F (190 degrees C). Combine the applesauce, egg whites and milk. Combine the oats, flour, brown sugar and yeast. Add the oat mixture to the applesauce mixture and stir well. Separate the dough into 24 pieces. Flatten each piece into 1/4 inch thick patties. Take 12 of the patties and sprinkle candy and/or fruit in the center. Take the other 12 patties and place them on top. Seal the edges with a fork. Place on a baking sheet. Bake at 375 degrees F (190 degrees C) for 20 to 25 minutes or until golden brown but still soft.
In a large bowl, whisk together the salad dressing, sour cream, lemon juice, lemon pepper, basil and parsley. Add chicken, peas, onion, lettuce and almonds and stir until evenly coated. Refrigerate until serving.
Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15 inch jelly roll pan. Break graham crackers into 4 pieces and arrange them touching on the prepared jelly roll pan. Sprinkle the sliced almonds over the crackers. In a small saucepan, melt butter. When butter is melted, stir in the brown sugar and vanilla until smooth and remove from heat. Pour the butter mixture evenly over the graham crackers in the pan. Bake for 8 to 10 minutes in the preheated oven. Watch carefully so that the edges do not burn. Cut bars while still warm and remove from pan. If the bars are stuck, put the pan into the warm oven for a minute to loosen.
Combine whole wheat flour, quinoa flour, turbinado sugar, and baking powder in a large bowl. Whisk in egg and olive oil. Whisk in milk gradually until batter is a runny consistency. Preheat a waffle iron according to manufacturer's instructions. Ladle 1/2 cup batter into the preheated iron; close and cook until golden, about 3 minutes. Repeat with remaining batter.
In a large skillet over medium heat, cook bacon until evenly brown. Set aside, reserving 2 tablespoons bacon fat. Saute onion and green pepper in bacon fat until tender. Stir in tomatoes, green beans, salt, and pepper. Cover, and simmer for 15 minutes. Stir in corn, cover, and continue cooking until vegetables are tender, about 20 minutes. In a small bowl, mix together flour and water. Stir into vegetables, and cook until thickened, about 2 minutes. Remove from heat, and stir in evaporated milk. Crumble bacon over top. Serve immediately.
Heat oil in a saucepan over medium-high heat. Saute onion and garlic until onion is almost clear but not browning, about 5 minutes. Add buckwheat; stir until coated, about 1 minute. Add broth and bring to a boil. Simmer until liquid is absorbed, about 15 minutes. Add tomatoes, parsley, red pepper flakes, salt, and pepper. Cook and stir until heated through, about 3 minutes. Preheat the oven to 350 degrees F (175 degrees C). Remove tops and seeds from peppers. 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 peppers, cover, and steam until tender, about 5 minutes. Stand peppers up in a casserole dish and fill them with the buckwheat mixture. Bake in the preheated oven until browned, about 15 minutes.
Melt butter in a large saucepan over medium heat and cool onions until soft and translucent, about 3 minutes. Add butternut squash, water, beef bouillon, marjoram, pepper, and cayenne; bring to a boil. Cook until butternut squash is tender, about 25 minutes. Add turkey and cream cheese to the saucepan with the butternut squash mixture. Pour soup in batches into a blender or food processor; blend until smooth. Return to saucepan and heat through, about 5 minutes, but do not let soup boil.
Prepare the pastry: combine the flour, baking powder, and salt in a bowl. Stir in 3 beaten eggs, 2 tablespoons vegetable oil, and the cold water, and mix just until combined. Wrap the dough in plastic and refrigerate for 20 minutes. Heat a large skillet over medium-high heat and stir in the Italian sausage. Cook and stir until the sausage is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Cool. Divide the pastry into two unequal pieces, about one-third and two-thirds. Roll the small piece out on a lightly floured surface. Trace the bottom of a springform pan to make a 9-inch circle; keep any scraps of dough. Transfer the circle of dough to a plate or baking sheet and refrigerate. Roll out the larger piece of dough and any leftover scraps into a large circle about 1/4-inch thick. Carefully fold the dough in half and transfer it to a 9-inch springform pan. Let the weight of the dough sink down into the sides of the pan; gently press the dough into the bottom edges. Use a sharp knife or kitchen shears to trim the dough to have a 1-inch overhang. Refrigerate while you assemble the filling. Preheat an oven to 350 degrees F (175 degrees C). Combine the 1 tablespoon vegetable oil, 3 beaten eggs, the ricotta, mozzarella, and Parmesan cheeses, and the chopped parsley in a bowl and mix well. Layer the filling in the pastry-lined springform pan. Place 4 slices of ham, half the pepperoni, and half of the hard-cooked egg slices in the bottom of the pan. Top with half of the cubed salami and half of the cooked Italian sausage. Spread half of the ricotta cheese mixture on top. Repeat the layers. Top the filled torta with the chilled round of pastry. Fold the edges over and crimp the crust to seal. Brush the pastry with the melted butter and bake in the preheated oven until the pastry is a deep golden brown, 45 minutes to 1 hour. Let cool at least 15 minutes before slicing.
Preheat the oven to 450 degrees F (230 degrees C). Line a baking dish with parchment paper. Combine crushed corn flakes, dill, cayenne pepper, salt, and ground black pepper in a large shallow bowl. Brush halibut with mayonnaise to evenly coat on all sides. Gently press the coated halibut fillets into the cornflake mixture to coat all sides; shake off any excess. Transfer breaded halibut fillets to the prepared baking dish. Bake in the preheated oven until fish flakes easily with a fork, 10 to 12 minutes.
Preheat an oven to 450 degrees F (230 degrees C). Place the salmon fillet on a rimmed baking sheet, and season with salt. Bake in the preheated oven until the fish flakes easily with a fork, about 15 minutes. Meanwhile, melt the butter in a small saucepan. Whisk in the flour, cooking for 1 minute, then stir in the wine. Bring to a boil, then reduce heat to medium low. Simmer until the liquid is reduced by half, 8 to 10 minutes. Stir in the chives and season with salt and pepper. Break the salmon into large chunks, and serve topped with the sauce.
Melt butter in a large skillet over medium heat. Stir in onion, green onions, and garlic; cook until tender, about 10 minutes. Transfer contents of skillet to a large bowl. Stir in ham, Cheddar cheese, and 1 1/2 cups of bread crumbs. Beat 3 eggs; stir into ham mixture. Sprinkle with salt and pepper. Using your hands, make golf ball-size balls out of the ham mixture. Heat vegetable oil in a large skillet over medium heat. Spread remaining bread crumbs onto a plate. In a large bowl, beat 1 egg; stir in water. Dip balls into egg mixture, and roll in bread crumbs. Place balls in hot oil being careful not to crowd. Fry until golden brown. Remove to paper towels to soak up grease.
Preheat oven to 300 degrees F (150 degrees C). Spray a muffin tin with cooking spray; line cups with 1 wonton wrapper each. Combine shrimp, water chestnuts, mayonnaise, 2 tablespoons green onions, sesame oil, ginger, and salt in a bowl. Spoon mixture into the wonton wrappers. Bake in the preheated oven until edges are dark brown, about 18 minutes. Remove wontons from muffin tin; garnish with the remaining green onions.
Spoon about 1 teaspoon lemon curd into the bottom of each phyllo shell; top with whipped topping. Sprinkle a light dusting of cinnamon over the top.
Pour the whiskey into a pint jar or bottle with a tight fitting cork. Stir in the maple syrup until dissolved. Store in the refrigerator.
Heat oil in a large pot over medium heat. Crumble ground beef into the pot; cook and stir until completely browned, 5 to 7 minutes. Add water, corn, tomatoes, ranch-style beans, potatoes, onion, green bell pepper, celery, chili powder, sugar, garlic powder, salt, and black pepper to the beef; stir. Cover the pot and bring the mixture to a boil. Reduce heat to medium-low and cook at a simmer until potatoes are tender, about 1 hour.
In a large bowl, combine milk, pumpkin, flour, spices, eggs, salt, and sugar. Mix with an electric mixer until smooth. Pour filling into pie shells. Bake at 475 degrees F (245 degrees C) for 10 minutes. Reduce the temperature to 350 degrees F (175 degrees C), and bake for an additional 35 minutes. Serve warm or at room temperature.
Pre-heat oven to 325 degrees F (165 degrees C). Grease and flour a 9 or 10 inch tube cake pan. In a large bowl, combine cake mix and sugar. Make a well in the center, and pour in oil, sour cream, eggs and lemon extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan. Bake 40-45 minutes, or until cake when tested with a toothpick comes out clean. Cool in pan 15 minutes. Flip out and finish cooling on rack. Store in covered container.
Mix flour, salt, and baking powder together in a bowl. Stir in enough water to make a dough. Divide dough into 4 pieces and form into 6-inch patties. Heat oil in a large skillet over medium heat. Fry patties in batches until puffed and golden, about 5 minutes per side. Place bannocks on serving plates and top with chili, tomato, Cheddar cheese, and lettuce.
Place half of the mango slices into the bowl of a blender with the coconut milk. Blend until smooth and reserve for later. Heat the oil in a large pot over medium-high heat. Stir in the curry paste, and cook until fragrant, about 1 minute. Add the chicken and shallot; cook until the chicken is done and the shallots have softened, about 5 minutes. Pour in the mango puree, and cook until heated through. To serve, stir in the remaining mango slices and cucumber.
Place shrimp on a work surface. Slice each shrimp horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like butterfly wings. Mix 2 tablespoons oil, minced garlic, salt, red pepper flakes, and cayenne pepper together in a bowl. Toss shrimp into the oil marinade and set aside. Heat remaining 2 tablespoons oil in a pan over low heat. Add sliced garlic. Cook until golden and infused in the oil, about 2 minutes. Remove garlic. Increase heat to medium. Add shrimp and marinade; cook until shrimp is pink, about 5 minutes. Remove shrimp from pan. Add onion, yellow bell pepper, and jalapeno to the pan; cook and stir until tender, about 10 minutes. Add diced tomatoes, 1/2 the parsley, 1/2 the basil, oregano, and black pepper. Cook until reduced to your desired thickness, 15 to 20 minutes. Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain. Toss spaghetti noodles into the tomato-pepper sauce and stir in shrimp. Sprinkle remaining parsley and basil on top. Serve immediately.
Pour coconut milk and sucralose into a saucepan and bring to a simmer over low heat. Let bubble, stirring constantly, for 15 minutes. Pour into a bowl and allow to cool. Mix almond flour and Splenda(R) together in a bowl and add melted butter. Coat a pie plate with nonstick spray. Cut a circular piece of parchment paper to fit and place in the bottom of the pie plate. Spread crust mixture into the prepared pie plate and refrigerate until set, about 20 minutes. Place cream cheese in a mixing bowl and mix until broken up. Add Splenda(R), lemon juice, and vanilla extract and blend well. Mix in coconut milk mixture slowly until desired consistency is reached. Pour filling into the pie plate and chill in the refrigerator for 1 hour.
Place a pot over high heat. Drizzle in vegetable oil. Add diced onion, ground beef, and salt. Break up meat with wooden spoon into small pieces as it browns. After meat browns and releases its juices, continue stirring until the released liquid evaporates, about 4 minutes. Reduce heat to medium-high. Add garlic, chile powder, cumin, paprika, black pepper, and cinnamon. Cook and stir until mixture begins to darken, 3 or 4 minutes. Stir in beer. Add cocoa powder, oregano, cayenne, water, and tomato puree; stir well. Bring to a simmer; adjust heat to medium-low. Simmer 30 minutes. Stir in diced green pepper and pinto beans. If mixture becomes too thick, add a bit more water. Simmer until peppers are tender and flavors have blended, about 30 more minutes.
In a small bowl, combine sugar and vinegar. In a medium bowl, mix together apples, onion, and pickle. Toss with vinegar mixture. Refrigerate until thoroughly chilled.
In a small bowl, beat together cream cheese, confectioners' sugar, milk and vanilla until smooth. Chill 2 hours in refrigerator. Stir together white sugar and food coloring. Dip strawberries in cream cheese mixture, then in tinted sugar. Refrigerate until serving.
Heat a large pot over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir pinto beans, kidney beans, onion, chili powder, and Parmesan cheese with the beef; season with salt and pepper. Pour enough tomato juice into the pot to cover the mixture by 1 inch. Bring the mixture to a simmer and cook until the beans are heated through, about 10 minutes. Serve with crackers and pickle juice.
Preheat the oven to 350 degrees F (175 degrees C). Pour peaches into a baking dish. Sprinkle cake mix on top and pour melted butter all over. Bake in the preheated oven until golden brown, about 50 minutes.
Preheat oven to 425 degrees F (220 degrees C). Coarsely chop 1/4 cup almonds. Combine chopped almonds, brown sugar, and mustard in a bowl; mix well. Cut Brie round horizontally in half. Place 1 half cut-side up in the center of a round baking stone. Spread half of the sugar mixture evenly over Brie. Top with the remaining half, cut-side up, and spread remaining sugar mixture on top. Sprinkle with remaining 1/4 cup sliced almonds. Cut baguette diagonally in slices. Arrange slices around Brie and spray with cooking spray. Bake in the preheated oven until baguette slices are golden brown and Brie begins to soften, 8 to 10 minutes. Remove from oven and let stand 5 minutes before serving.
Bring polenta, water, and salt to a boil in a saucepan; reduce heat to low and simmer until polenta is thickened, 10 to 15 minutes. Heat olive oil in a large skillet over medium heat and cook kielbasa sausage until browned, 5 to 8 minutes; stir in garlic, rosemary, and red pepper flakes and cook, stirring often, until garlic is fragrant, about 1 minute. Mix in shrimp and stir gently until shrimp are pink and no longer translucent inside, about 5 minutes. Transfer shrimp mixture and any pan juices to a large serving bowl and stir grits into the mixture. Stir Cheddar cheese into the hot mixture until melted.
In large bowl mix flour and salt. Cut in shortening with two butter knifes. In separate bowl, mix together egg, vinegar, and water. Drizzle wet mixture into dry mixture, cutting it in. Roll out dough, and fit into two 9 inch pie pans. Bake at 425 degrees F (220 degrees C) for 12 minutes.
Combine drained pineapple and mandarin oranges in a bowl; cover with plastic wrap and refrigerate 8 hours to overnight. Stir mayonnaise and mustard together in a bowl; add chicken, celery, mushrooms, green bell pepper, olives, and onion. Stir mixture until evenly mixed. Cover bowl with plastic wrap and refrigerate 8 hours to over night. Stir pineapple and oranges into the chicken mixture to coat. Spoon into lettuce leaves and top with croutons to serve.
Preheat oven to 375 degrees F (190 degrees C) remove stems from mushrooms. Finely chop enough stems to make 1/2 cup (125 mL). Reserve. Heat oil in a skillet set over high heat. Split the sausage casings and crumble meat into pan. Add the onion, chopped mushrooms and rosemary. Brown, stirring constantly. Drain off fat. Stir in the breadcrumbs and cheese. Blend in the ketchup and parsley. Spoon into mushroom caps and arrange in a baking dish. Bake for 12 to 15 minutes or until mushrooms are tender and tops are golden. Makes 16 servings.
Combine the dressing, garlic and basil in a large resealable plastic bag. Add chicken pieces, turning them to coat. Squeeze out air and seal bag. Place in refrigerator for 1/2 hour. Preheat grill to medium heat. Grill chicken breasts for 6 to 8 minutes on each side, turning occasionally, until juices run clear when pierced with a fork.
Place garlic cloves, 1/4 cup olive oil, key lime juice, rosemary, and 1/2 teaspoon garlic salt into a blender; puree until smooth. Combine shrimp and marinade in a resealable plastic bag. Marinate at least 30 minutes in the refrigerator. Place an oven rack in the topmost position and preheat oven on the broil setting. Pour the shrimp and their marinade onto a baking sheet lined with aluminum foil. Broil in preheated oven 3 to 4 minutes per side until the shrimp are opaque. Once cooked, pour everything into a bowl and place into refrigerator. Meanwhile, bring a large pot of lightly salted water to a boil. Add green beans and cook for 2 to 3 minutes, until tender; drain and rinse with cold water. Drain excess water from the chilled beans and place into a large bowl. Heat remaining 1/4 cup olive oil in a large skillet over medium heat. Stir in minced garlic and onion, cook until the onion has softened and turned translucent. Pour the oil over the beans, add shrimp mixture, and toss. Season with garlic salt, and pepper; mix well. Cover and refrigerate at least 1 hour. Mix in crumbled feta before serving.
Preheat the oven to 350 degrees F (175 degrees C). In a large bowl, mix together the butter and sugar until smooth. Beat in the eggs one at a time, stirring until light and fluffy. Combine the flour, cardamom and cinnamon; stir into the sugar mixture just until blended. Separate the dough into 6 balls, and roll each ball into a rope about as big around as your finger on a lightly floured surface. Cut into 1/2-inch pieces, and place them on an ungreased baking sheet. Bake for 10 minutes in the preheated oven, or until lightly browned. Cool on baking sheets for a few minutes, then transfer to wire racks to cool completely.
In an 8 quart Dutch oven over medium-high heat, brown roast on all sides. Add thyme and 2 cups of water. Heat to boiling, then reduce heat to low, cover, and simmer 30 minutes. To the pot, add carrots, potatoes and onions. Cover, and simmer 30 minutes. Toss in mushrooms. Cover, and simmer 15 minutes, or until vegetables and veal are tender. Remove roast and vegetables, and keep warm. In a cup, stir flour and 2 tablespoons water until blended with no lumps. Gradually stir into liquid in Dutch oven. Cook, stirring constantly, until gravy is slightly thickened. Stir in peas, and heat through. In a small bowl, beat egg yolks. Stir in a small amount of hot gravy. Slowly pour egg yolk mixture back into gravy, whisking until thickened. DO NOT BOIL! To serve, pour some gravy over the veal and vegetables. Serve remaining gravy in a gravy boat.