HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring raspberries to a boil in a very large pot. Cook for 4 minutes. Add sugar and lemon juice; stir well. Bring back to a boil, stirring constantly. Cook for another 4 minutes. Remove pot from heat and pour jam into sterilized jars, leaving 1/4-inch of space at the top. Seal and transfer jars into a boiling water bath. Make sure jars are covered with at least 1 inch of water; let sit for 5 minutes. Lift jars and let them cool in a draft-free place without touching, 8 hours to overnight.
Break ground beef and sausage into small pieces and put into the crock of a large slow cooker; add tomato sauce, dark red kidney beans, roma tomatoes, celery, green bell pepper, light red kidney beans, white kidney beans, beer, sweet onion, red bell pepper, tomato paste, green chile peppers, chili powder, chipotle peppers, adobo sauce, cumin, and barbeque sauce. Cook on Low for 8 hours.
Heat olive oil in a large, shallow pan over medium heat. When oil is hot, arrange asparagus evenly over the bottom of the pan. Cook for 2 to 3 minutes. Stir once. Continue cooking, stirring as needed, until bright green and tender, 6 to 8 minutes. Stir in mint, cook for about 30 seconds, and remove from heat. Squeeze lemon juice over asparagus and season with salt and pepper.
Heat olive oil in a large saucepan over medium heat; saute onion and garlic until onion is translucent. Stir in broth and tomatoes; sprinkle basil into sauce and season with salt and pepper to taste. Simmer for 15 minutes over medium-low heat. Meanwhile, 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 and place pasta into serving bowls. Place cooked chicken in sauce to heat through; drop in spinach just before serving to cook for 2 to 3 minutes. Spoon sauce over hot pasta and sprinkle with Parmesan cheese.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly browned but only slightly crisp. Drain grease, leaving a small amount in the skillet for later use. Crumble bacon, reserving 2 tablespoons for garnish, and set aside. Cook frozen beans in a covered, microwavable dish for about 3 minutes until thawed, but not fully cooked. Drain liquid, pat dry, and set aside. Reheat skillet with residual bacon grease over medium-high heat. Stir in bacon and garlic until garlic is lightly golden. Add green beans and feta cheese, and season with onion powder and black pepper. Cook and stir until most of the feta cheese has melted, about 2 minutes. Transfer to a serving dish, and garnish with remaining feta cheese and crumbled bacon. Serve hot.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch springform pan. Stir 1 cup flour, 2/3 cup sugar, and lemon zest together in a bowl; add melted butter and stir with a fork until the mixture turns crumbly. Set aside. Mix 1 3/4 cup flour, 1 cup sugar, baking powder, baking soda, and salt together in a large bowl. Whisk together the eggs, sour cream, and vanilla in another bowl until they are well blended. Add the egg mixture to the flour mixture in the large bowl and beat until you get a smooth and fluffy batter, about 2 minutes. Pour into the prepared pan; cover with an even layer of raspberries. Sprinkle the topping over the raspberries. Bake in preheated oven until a toothpick inserted into the center comes out clean, 38 to 42 minutes. Cool on a wire rack for 20 minutes before removing sides. Dust with confectioners' sugar to serve.
Soak masoor dal in 4 cups water; swish with your hands to clean. Drain; repeat twice. Combine onion and 1/2 cup water in a saucepan over medium-low heat; simmer until water is absorbed, 5 to 7 minutes. Add oil and garlic; cook, stirring occasionally, for 3 minutes. Add bebere powder; cook and stir for 3 minutes more. Mix tomato sauce and 1/2 cup water into onion-spice mixture; bring to a boil. Add masoor dal and carrots; reduce heat to low. Cook, stirring occasionally and adding water as needed to maintain a soupy consistency, until carrots are just tender, about 5 minutes. Add zucchini; cook and stir until lentils are tender, about 5 minutes more. Add salt to taste.
Heat olive oil in a large pot over medium heat until hot; stir in onion and apples and cook and stir for 4 minutes. Stir flour into apple mixture; cook and stir for 2 minutes. Whisk chicken stock into apple mixture; bring soup to a boil. Stir lentils and celery seed into soup; return mixture to a boil, reduce heat to low, and simmer until apples are tender, about 45 minutes.
Turn a self-cleaning oven on for 10 minutes at the lowest temperature, about 170 degrees F (77 degrees C). Turn the oven off and keep door closed to gently heat the oven walls, about 50 minutes. Pour milk into a heavy pot over medium heat. Cook, stirring often, until an instant-read thermometer registers 185 degrees F (85 degrees C), about 15 minutes. Let cool to 115 degrees F (46 degrees C). Mix 1 cup of cooled milk and yogurt together in a bowl until incorporated. Pour back into the pot of milk and stir to combine. Ladle the milk mixture into 5 very clean glass canning jars and screw on the lids. Place the filled jars into the warm oven; leave the oven off and turn the oven light on. Leave the jars inside the closed oven for 6 hours. Remove the jars without shaking and place in the refrigerator until thickened, about 2 hours. Store in the refrigerator for up to 10 days.
Combine ground meats with egg, BelGioioso Romano, parsley, garlic, salt and pepper in mixing bowl. Blend in breadcrumbs. Slowly add water, mixing until moist. Shape meatball mixture into 2-ounce patties. Refrigerate patties until ready to cook. Grill or pan-grill meatball burgers over medium heat on lightly oiled grill. Cook thoroughly on each side. Add 1 slice of cheese, halved to fit, atop each burger. Cook 1 minute longer to melt cheese. Toast bread, cut side down on grill. Serve each cheeseburger with 2 tablespoons grilled onions and 2 tablespoons sun-dried tomatoes.
Mix cream cheese, garlic, vermouth, parsley, salt, basil, tarragon, sage, and white pepper in a food processor until smooth. Refrigerate at least 1 day before serving.
Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish. Mix 2 cups flour, 1/2 cup brown sugar, and 1/2 teaspoon cinnamon together in a bowl. Cut 1 cup unsalted butter into the flour mixture until crumbs form; press into bottom of prepared baking dish. Bake crust in preheated oven until golden brown, about 15 minutes. Blend eggs, white sugar, 1/2 cup flour, and salt in a blender until smooth; pour into a large bowl. Fold rhubarb, strawberries, and blueberries into the blended egg mixture. Spread the fruit mixture onto the baked crust. Mix 1/2 cup flour, 1/2 cup brown sugar, oats, melted butter, and 1/2 teaspoon cinnamon together in a bowl; sprinkle over the fruit mixture. Bake in preheated oven until lightly browned on top and the filling has set, 45 to 50 minutes.
Heat oil in a large pan over medium heat. Cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion is very tender and dark brown, about 20 minutes more. Stir in garlic and ginger, and continue cooking for 1 minute. Reduce heat to low, stir in chopped serrano chiles, and cook for an additional minute. Sprinkle in the red chile powder, cumin, coriander, garam masala, and turmeric; cook until fragrant, about 1 minute. Pour in tomato puree and ketchup; thin with water to desired consistency. Stir in the paneer and peas; cook to soften peas, 2 to 3 minutes. Stir in cream, and increase heat to medium-high. Allow the curry to come to a rolling boil, and cook for 3 to 4 minutes. Garnish with cilantro.
In a food processor, combine the garlic and ginger. Pulse to blend, adding small amounts of olive oil to facilitate the blending, until it makes a smooth paste. Refrigerate or freeze.
Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Mix the ground beef, sausage, onion, chile pepper, garlic, Muenster cheese, egg, Worcestershire sauce, and chili powder in a mixing bowl until evenly combined. Season to taste with salt and pepper and mix again. Form the meat mixture into 8 patties. Cook on the preheated grill until the burgers are no longer pink in the center, about 7 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
Mix peas, pecans, pineapple, and lime juice together in a bowl. Refrigerate 30 to 60 minutes before serving.
Preheat oven to 325 degrees F (165 degrees C). Butter a 9x13 inch oval, glass baking dish. To prepare cake: Beat 6 eggs until fluffy. Beat in 3/4 cup sugar until smooth and thick. Fold in 1 1/4 cups cake flour, nutmeg and salt. Stir in melted butter. Pour into prepared pan. Bake 15 to 20 minutes, until center springs back when lightly touched. Let cool 10 minutes in pan before transferring to wire rack to cool completely. Split cake horizontally into two layers. To prepare filling: combine 1 cup sugar, 1/3 cup cake flour, 5 egg yolks, water and vanilla in a medium saucepan over low heat. Cook and stir until thickened, 15 minutes. Let cool completely. To prepare topping: Place reserved juice in a small saucepan over low heat. Stir in gelatin and continue stirring until completely dissolved. Set aside. To assemble: Return bottom cake layer to glass dish. Spread half the filling over the layer. Top with remaining layer and remaining filling. Arrange fruit cocktail on top and cover with gelatin mixture. Chill 4 to 8 hours, until set.
Season sirloin with blackened seasoning to coat on all sides. Heat oil in a cast-iron skillet on an outdoor grill until the oil is smoking. Cook steak bites in hot oil in small batches, reheating oil between batches, until slightly crusty, 1 to 2 minutes per side. Stir cream cheese and evaporated milk together in a saucepan over low heat to melt the cream cheese. Whisk blue cheese crumbles, garlic powder, white pepper, and cayenne pepper into the cream cheese mixture; simmer, stirring frequently, until the blue cheese melts into a smooth sauce, 2 to 3 minutes. Serve blue cheese sauce with the beef bites.
Blend strawberries, coconut water, ice, rum, sugar, and vanilla extract together in a blender until frozen and slushy.
Melt butter in a large skillet over medium heat. Saute turkey, onions, and garlic in the butter until turkey is no longer pink, 8 to 10 minutes. While turkey is cooking, combine chile peppers, cumin, oregano, salt, and cayenne in a slow cooker set to Low. Stir in hominy and 1 can black-eyed peas. Mash the other can of black-eyed peas with a fork and stir into the slow cooker along with the chicken broth. Stir in sauteed turkey and onions. Cook on Low until flavors combine, about 4 hours. Add cilantro just before serving.
Combine the rice and water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for about 30 minutes, until rice is tender. Drain, if necessary, and cool. While the rice is cooling, place golden raisins in a bowl, and fill with enough hot water to cover. Let soak for 20 minutes to plump. Drain. In a medium bowl, whip cream until soft peaks form. Fold in curry powder, lemon juice, salt and pepper. In a separate bowl, stir together the brown rice, asparagus, red pepper, apples, and raisins. Fold into the curry cream, and chill until serving.
Combine cottage cheese and ranch mix in a bowl. Add spinach, artichoke hearts, and almonds. Mix well. Serve chilled with assorted vegetables such as carrot and celery sticks.
Arrange tomatoes and onions on a large platter. Season with salt and black pepper. Whisk olive oil and lemon juice together in a medium bowl; pour over salad and toss to coat. Sprinkle with cilantro.
In medium bowl, mix cracker crumbs, melted buttery sticks, and 2 tablespoons powdered sugar. Press in bottom and 1/2 inch up sides of 9-inch springform pan. Set aside. In large bowl, beat cream cheese substitute and 1/2 cup powdered sugar with electric mixer on low speed. Beat on medium speed until smooth and creamy, slowly adding 1/4 cup of the almondmilk. Stop mixer. Add pudding mix. Beat on low speed until mixed. Beat on medium speed until smooth. Slowly add remaining almondmilk; beat until smooth and creamy. Spread filling over crust. Cover loosely and refrigerate at least 6 hours. When ready to serve, mix cherry pie filling and strawberries in medium bowl. Cut cheesecake into wedges. Top with fruit topping. Store in refrigerator.
Melt butter in medium saucepan over medium heat and cook Recipe Ready Chopped Onions, stirring occasionally, 15 minutes or until golden brown. Add beef broth and thyme; bring to a boil over high heat. Simmer 5 minutes. Season, if desired, with salt and black pepper. Arrange 4 oven-proof soup bowls on baking sheet and evenly fill with soup. Arrange toast in each bowl and top with cheese. Broil 1 minute or until cheese is bubbling.
Preheat the oven to 400 degrees F (200 degrees C). Butter a round 9x2-inch, 6-cup baking dish. Fill a large bowl halfway with water and add lemon juice. Peel all but 1 of the pears. Core and cut all the pears into eighths. Add pear slices to lemon water to keep them from browning. Combine egg and milk in a bowl and whisk until combined. Set aside. Whisk flour, baking powder, 2 tablespoons cane sugar, and brown sugar together in a separate bowl. Use a fork to cut cold butter into flour mixture until it resemble pebbles. Drain pears and put into a bowl. Sprinkle with corn starch and 1/4 cup cane sugar; toss to coat. Pour milk-egg mixture into the flour mixture. Mix batter until just combined. Add pears to the prepared baking dish. Drop batter by spoonful onto the pears. Bake in the preheated oven until browned on top, about 25 minutes. Allow to cool for 10 minutes before serving.
Place warm water, egg, butter or margarine, flour, powdered milk, sugar, cinnamon, vanilla, salt, and yeast into the bread machine in the order suggested by the manufacturer. Start the machine. After the first rise, add the dried cranberries. Continue baking.
Preheat oven to 350 degrees F (175 degrees C). Roast peppers in preheated oven until nearly browned, 5 to 10 minutes. Remove and discard seeds and stems from peppers. Transfer peppers to a food processor. Blend peppers and 2 tablespoons milk in the food processor until smooth. Melt butter in a skillet over medium heat until bubbly. Stir flour into the melted butter; cook until the mixture starts to brown, 2 to 3 minutes. Add the pepper mixture to the flour mixture. Begin whisking milk into the mixture; cook, whisking regularly, until it begins to thicken, thinning with additional milk as needed. Season with salt and paprika. Sprinkle cilantro over the sauce to serve.
Bring a large pot of water to a boil. Add sweet potato; cook until tender when pierced with a fork, 15 to 20 minutes. Drain and cool until easily handled, 5 to 10 minutes. Peel potato and mash with a fork. Heat oil in a large skillet over medium heat. Add onion; cook and stir until browned, about 5 minutes. Stir in broth and garlic; cook, stirring occasionally, until onion is very tender, about 3 minutes. Combine mashed potato, onion mixture, milk, parsley, basil, onion powder, cumin, and cinnamon in a blender; puree until smooth. Toast bread slices; spread potato mixture on top.
Pour the milk into a pan, and heat just until bubbles form around the edge of the pan. Remove from heat and cool to lukewarm (110 degrees F/45 degrees C). Dissolve yeast in 1 cup lukewarm (110 degrees F/45 degrees C) water. Allow to rest 5 minutes. Beat the shortening with the sugar, eggs, salt, and anise seeds in a large mixing bowl. Stir in the milk and yeast mixture. Gradually mix in the flour, stirring to make a soft dough (dough should not be sticky). Add more flour if needed. Cover bowl with a clean cloth, and let dough rise in a warm place until doubled in size, about 1 1/2 hours. Lightly grease 2 baking sheets. Punch down dough, divide into two pieces, and roll out each piece into a rectangle about 1/2 inch thick. Cut dough into 8x1 inch strips. Twist each strip into a simple knot, and place on prepared baking sheet. Cover with a clean cloth, and allow to rise until doubled in size, about 1 hour. Preheat oven to 400 degrees F (200 degrees C). Pour 1 quart water into a pan and bring to a boil over high heat. Dip each roll quickly into the boiling water, and return to baking sheet. Bake rolls in preheated oven until tops are golden brown, 10 to 15 minutes.
Preheat oven to 425 degrees F (220 degrees C). Microwave the potatoes on high power for 5 minutes. Cool slightly and cut potatoes in half lengthwise, then cut each half into 4 wedges. Drizzle potatoes with oil; sprinkle with paprika and salt. Arrange in a single layer on a baking sheet. Bake in preheated oven for 40 to 45 minutes, until crispy and browned.
Place prepared meatballs, barbeque sauce, and ketchup in a slow cooker. Let cook on a low heat for 4 hours, stirring occasionally.
Cream the butter and sugar. Beat in the egg, vanilla and almond extracts. Sift together the flour, baking powder and salt. Mix until well blended. Fold in the almonds and coconut. Cover dough and refrigerate for at least one hour. Preheat oven to 375 degrees F (190 degrees C), and grease cookie sheets. Roll dough into 1/2 inch rolls and cut into 1 1/2 inch lengths. Bake 18 to 20 minutes, or until golden. Dip in confectioners' sugar and let cool.
Heat oil in large saucepan over medium-high heat. Add onions, celery, green pepper and garlic; cook 2 to 3 minutes. Add tomatoes; cook 2 to 3 minutes, stirring occasionally. Add remaining ingredients except noodles; cook 2 to 3 minutes or until shrimp turn pink. Serve over cooked noodles or hot cooked rice.
Mix salmon, eggs, green onions, celery, jalapeno pepper, onion, bread crumbs, mustard, garlic, cayenne pepper, and dill in a bowl; shape into 5 patties. Heat oil in a large skillet over medium heat. Tilt skillet to coat bottom of skillet completely with oil. Cook the patties in the skillet until cooked through and lightly browned, about 10 minutes per side.
Combine banana, cucumbers, red bell pepper, grapefruit juice, and carrots in a blender; blend until smooth. Fill a glass with ice and pour smoothie over ice.
In a large saucepan or stock pot, combine the rhubarb, sugar and pineapple. Bring to a boil over medium-high heat. Boil for 10 minutes, stirring frequently. Jars can be sterilized at the same time. After the rhubarb mixture has boiled for 10 minutes, remove from heat, and stir in strawberry flavored gelatin powder. Transfer to sterile jars, seal with lids, and process for 15 minutes in a boiling water bath. Allow jars to cool in a draft-free area. Refrigerate jars after seal has been broken.
Whisk together cream, milk, pineapple-orange juice, and sugar until the sugar has dissolved. Pour into an ice cream maker and freeze according to manufacturer's instructions. Five minutes before the ice cream is done, add the coconut and walnut pieces. Two minutes before the ice cream is done, add the sliced banana.
Preheat oven to 350 degrees F (175 degrees C). Mix apples, white sugar, 1 tablespoon flour, cinnamon, and salt together in a bowl; spread into an 8-inch square baking dish. Combine oats, 3/4 cup flour, brown sugar, baking soda, and baking powder together in a separate bowl; add butter and mix until crumbly. Crumble topping evenly over apple filling using your hands. Bake in the preheated oven until topping is lightly browned, 30 to 40 minutes.
Heat 3 tablespoons vegetable oil in a wok or large saucepan over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Stir in ground chicken; cook until no longer pink, about 5 minutes. Drain grease thoroughly. Stir in oyster sauce. Reduce heat to low. Mix cabbage, bean sprouts, and carrots into the chicken mixture. Season with salt and pepper. Place 1 spoonful of chicken mixture in the center of 1 spring roll wrapper. Keep remaining wrappers covered. Fold in opposing edges and roll up wrapper. Transfer to a plate. Repeat with remaining chicken mixture and spring roll wrappers. Heat 2 cups oil in a wok or large saucepan over medium heat. Fry spring rolls in batches until golden brown, 2 to 3 minutes per batch.
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Dust a flat work surface lightly with flour. Unroll puff pastry and roll out to a rectangle. Cover with salami slices, leaving a 1-inch border. Roll puff pastry up tightly like a jelly roll. Slice puff pastry roll in 1/4-inch-thick slices and lay on the prepared baking sheet. Bake in the preheated oven on the center rack until lightly browned and puffed up, 15 to 20 minutes.
Heat the oil in a skillet over medium heat. Cook the onion in the hot oil until lightly browned; set aside and allow to cool. Combine the crackers and cornflakes in a food processor; pulse until processed into crumbs; transfer to a large bowl. Add carrots, salt, pepper, and garlic powder to the crumbs. Mix in the eggs, onions, margarine, and water. Use your hands to mix until well integrated. Pack lightly into uncooked turkey. Roast turkey as directed.
Preheat a skillet over medium heat. Combine eggs and milk in a large bowl; beat well. Add ham to preheated skillet and warm until juicy. Add eggs and stir regularly until they start to set. While eggs are still soft, add cheese. Cook until eggs are firm and cheese is melted. Season with salt and pepper to taste and serve.
Beat confectioners' sugar and eggs together in a large bowl until thick. Place anise seed in a bowl. Pour water over anise seed into bowl and let mixture sit to steep, 2 to 3 minutes. Beat anise mixture and lemon zest into egg mixture. Sift flour and measure again. Sift flour once more together with baking powder. Add flour mixture to egg mixture and beat until dough forms. Divide dough into flat rounds, wrap each in waxed paper, and refrigerate for 1 hour. Roll dough out on a flat surface lightly dusted with confectioners' sugar to 1/4-inch thickness. Roll dough with a springerle roller to shape cookies. Repeat with remaining dough rounds. Cover cut cookies with a towel and let dry for at least 6 hours or up to overnight. Transfer to baking sheets. Preheat oven to 375 degrees F (190 degrees C). Bake in batches in the preheated oven until edges are lightly golden, 12 to 15 minutes.
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Spread 1/4 to 1/2 pound of salt on the aluminum foil in the approximate shape of the fish. Lay bay leaves on top of the salt. Place fish on top. Stuff fish cavity with cilantro, parsley, and dill. Pack down remaining salt firmly over fish, leaving head and tail exposed. Bake in the preheated oven until salt crust is golden, about 30 minutes. Take fish out of oven. Carefully crack open the salt crust; remove top. Peel skin off the fish to expose flesh. Lift the top fillet off the bones using a fish knife or spatula. Remove bones in one piece by lifting from the tail and pulling upwards toward the head. Lift the bottom fillet out with the knife or spatula.
Combine white wine, apple juice, lemon zest, ginger, sugar, and cinnamon stick in a saucepan over medium-low heat and slowly heat, but do not boil. Keep hot on low heat without simmering for 1 hour to infuse the wine. Strain hot mulled wine through a small sieve into heatproof glasses. Add 1 tablespoon rum to each glass.
Combine the lime juice and water in a pitcher; mix in the warm honey. Stir the brown sugar into the mixture until dissolved completely. Pour over ice and top with a lime slice to serve.
Preheat an oven to 375 degrees F (190 degrees C). Mix sweet potatoes, eggnog, butter, sugar, salt, ginger, clove, orange zest, and pecans in a large bowl. Pour into a 2-quart baking dish. Bake in the preheated oven until heated through and golden on top, about 40 minutes.