HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat an oven to 400 degrees F (200 degrees C). Place the flour in a mixing bowl with a hollow in the middle; add the cream and lemonade; mix until combined into a very sticky dough. Pour the mixture onto a floured surface; roll with a floured rolling pin until the mixture is approximately 1 inch thick. You may need to sprinkle extra flour on top, given the stickiness of the mixture. Cut into rounds and place on a floured baking sheet with each round a few centimeters apart. Bake in the preheated oven until the tops of the scones are lightly browned and sound slightly hollow if you tap them, about 15 minutes.
Beat the cream cheese and sugar together in a large bowl. On high speed, beat in the whipped topping. Fold in the bananas, pineapple, fruit cocktail, apple, and coconut. If desired, mix in the maraschino cherries, pecans, and raisins. Pour the salad into a serving bowl, and chill 1 hour before serving.
Combine green apple, red apple, yellow bell pepper, cucumber, beet, and carrot in a large bowl. Stir in onion, broccoli stem, celery, and parsley. Add olive oil, lemon juice, salt, and pepper. Toss to mix well. Garnish with pine nuts.
Heat oil in a large skillet over medium heat. Add black peppercorns and coriander seeds. Cook until fragrant, about 30 seconds. Stir in onions and garlic; cook until softened, about 5 minutes. Stir in cilantro, pink peppercorns, and red pepper flakes. Cook and stir until flavors combine, 5 to 8 minutes. Remove from heat. Stir cottage cheese into the peppercorn mixture. Season with salt and sugar; mix well to combine.
In a medium bowl, stir together the shortening and cream cheese until well blended. Stir in the flour, you may need to use your hands to help it form a dough. If the mixture seems too dry, add a couple of teaspoons of water. Cover and chill several hours or overnight. Preheat the oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets. Before rolling out the dough, dust the rolling surface heavily with confectioners' sugar. Roll the dough out to 1/8 inch thickness. Cut into 1x4 inch strips. Place a cherry on the end of each strip. Roll up each strip starting with the cherry. Place on prepared cookie sheets and dust with a little of the confectioners' sugar. Bake for 7 to 10 minutes in the preheated oven. Cookies should brown slightly. Dust again with the confectioners' sugar. Allow cookies to cool before serving, the cherries are very hot!
Preheat the oven to 450 degrees F (230 degrees C). Heat vegetable oil in a skillet over medium-high heat. Add salt pork cubes, and fry until browned on the outside. In a large bowl, mix together the salt pork, potatoes, onions, eggs, butter, milk, salt and pepper. Pat the mixture into a 9x13 inch baking dish. Bake for 20 minutes in the preheated oven, then reduce the oven temperature to 375 degrees F (190 degrees C), and continue baking for an additional 40 minutes. Let cool slightly before serving.
Combine kimchi, water, sugar, and garlic in a large skillet over medium-high heat. Bring to a boil. Stir in pork belly, luncheon meat, and kochujang. Add tofu and mushrooms; stir carefully so you don't break up the tofu. Reduce heat to medium-low. Cook until kimchi is softened and pork is slightly pink in the center, 20 to 30 minutes.
Preheat oven to 375 degrees F (190 degrees C). Separate crescent roll dough into 16 triangles. Place 8 dough triangles onto a large baking pan, arranging them in a circle with the wide ends together in the center. Pinch the corners of the wide ends together to join the circle. Place a new dough triangle down next to an existing one with the pointed end towards the center. Pinch the two triangles together to make a rectangular-shaped petal. Repeat with remaining 7 triangles to make 8 rectangular dough petals in a circle. Mix mayonnaise, Dijon mustard, and black pepper together in a bowl. Lightly toss together cooked turkey, celery, parsley, cranberries, and Swiss cheese in a separate bowl. Stir the mayonnaise mixture into the turkey mixture until well combined. Scoop up about 1/2 cup of turkey mixture and place at the bottom of a dough rectangle towards the center. Fold the dough rectangle over the filling from the top towards the center, and pinch the top end down to enclose the filling in a ring-shaped piece of dough. Repeat with remaining filling. Brush the wreath with beaten egg. Bake in the preheated oven until the filling is hot and the crescent roll dough is golden brown, 25 to 30 minutes.
In a large pot over medium heat, cook and stir the bacon with the annatto seeds until the bacon pieces are browned, crisp, and colored from the seeds. Stir in onion, garlic, 1/2 cup parsley, and 1/4 cup cilantro; cook and stir the vegetables in the bacon drippings until the onion is translucent, about 5 minutes. Add the beans, oregano, cumin, kosher salt, pepper, lime juice, and bay leaves. Pour in enough water to cover the beans by about 4 inches, and bring to a boil over medium heat. Cover the pot and simmer the beans and seasonings until tender, about 3 hours, adding water if necessary to prevent burning. Stir in the olives and 1/4 cup cilantro, and simmer for 30 more minutes, uncovered, to reduce excess soupiness if desired. Sprinkle with 1 teaspoon or more of fresh parsley, and serve.
Preheat oven to 350 degrees F (175 degrees C). Place turkey wings and onion in a casserole dish; sprinkle seasoned salt, poultry seasoning, black pepper, and garlic on both sides of each wing. Pour 1/2 cup water into the casserole dish. Cover casserole dish. Bake in the preheated oven until browned, 1 hour. Stir cream of mushroom soup and 1 cup water together in a bowl; pour over turkey wings into casserole dish and return to oven, uncovered. Continue baking until brown and tender, 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Combine 2/3 cup horseradish mustard, bourbon, brown sugar, honey, and liquid smoke together in a small saucepan; bring to a boil. Reduce heat to medium-low and simmer glaze, stirring frequently, until thickened, at least 30 minutes. Liberally coat ham with the remaining horseradish mustard and place in a roasting pan. Spoon glaze over ham. Bake in the preheated oven, basting occasionally, until until the internal temperature of the ham has reached 160 degrees F (72 degrees C), about 2 hours. (Generally bake 22 minutes per pound.)
In a medium bowl combine the pumpkin, cinnamon, pumpkin pie spice and sugar. Sift together the flour, baking powder, baking soda and salt. Using an electric mixer, slowly add the oil, eggs and pumpkin mixture to the flour mixture. Mix and pour into greased 17 x 11 inch pan. Bake at 350 degrees F (175 degrees C) for 20 - 25 minutes. Cool completely before frosting. To make Frosting: Cream the cream cheese, 9 tablespoons butter, vanilla together. Slowly add the confectioners' sugar and milk.
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 linguine, 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 11 minutes. Drain well in a colander set in the sink. Bring water, onion, butter, chicken bouillon granules, lemon juice, garlic powder, parsley, oregano, and pepper to a boil in a skillet over medium-high heat. Reduce heat to medium-low and continue to simmer until the liquid is reduced, about 10 minutes, then add the imitation crabmeat, and cook for 2 more minutes. Stir in the whipping cream and Swiss cheese until combined. Serve cream sauce over prepared pasta.
Whisk together the balsamic vinegar, white wine vinegar, Chardonnay, and sugar in a small bowl. Place the beets and onions in a small, sealable container. Pour the vinegar mixture over the beets and onions to completely cover. Seal top; marinate in refrigerator for 4 to 5 hours. When ready to serve, divide spinach leaves between four salad plates. Top with beet mixture, and drizzle salads with a bit of the marinating liquid.
Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking pan. Heat water in a small saucepan until simmering. Place chocolate in a bowl set over, but not touching, the water. Stir chocolate frequently until melted, 2 to 3 minutes. Remove from heat and discard water. Sift flour, baking soda, and salt together in a bowl. Beat 2 cups sugar and shortening in a large bowl with an electric mixer until creamy. Beat in 4 egg yolks until smooth. Stir in milk and vanilla extract. Mix in flour mixture. Fold melted chocolate into the batter. Beat egg whites in another bowl until stiff peaks form, about 5 minutes. Fold egg whites into the batter. Pour half of the batter into the prepared baking pan. Beat cream cheese and 1 1/2 cup sugar in a large bowl until smooth. Add 4 eggs; beat on low speed just until combined. Pour mixture over batter in the baking dish. Gently spoon remaining batter on top and spread it to the edges of the dish. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 75 to 80 minutes. Cool in the pan for 30 minutes, then transfer to a wire rack to cool, about 30 minutes more.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown; drain. Crumble and set aside 2 slices. Crumble remaining 6 slices. Preheat oven to 400 degrees F (200 degrees C). In a large saucepan over medium-high heat, saute the beef, onion and bell pepper until beef is browned. Drain, and stir in the 6 slices crumbled bacon and pizza sauce. Spoon mixture into an ungreased 9x13 inch pan. Sprinkle with tomatoes and top with the cheese. In a medium bowl, beat the eggs slightly. Mix in milk and oil, then add the flour and salt. Beat for 2 minutes at medium speed. Pour evenly over the meat mixture. Sprinkle with the remaining bacon. Bake in preheated oven for 20 to 30 minutes, or until topping is lightly puffed and deep, golden brown.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch pan. Mix cake mix according to package directions. Pour a little less than half of the batter into prepared pan and bake for 15 minutes at 350 degrees F (175 degrees C) remove from oven. Melt caramels, margarine, and milk in the microwave on high (takes about 10 minutes), stirring a couple times. Or alternately melt in a sauce pan over medium low heat. Pour melted caramel mixture over cake, sprinkle with pecans, and chocolate chips, and pour remaining cake batter over the top. Bake at 350 degrees F (175 degrees C) for 20 to 35 minutes.
Combine the julienned jicama, chopped cilantro, and salt and pepper in a large bowl. Sprinkle with lime juice and toss to coat. Refrigerate until ready to serve.
Heat oven to 400 degrees F. Melt butter in a 10-inch cast iron skillet or deep oven-proof skillet. Add onion and cook 5 minutes, stirring frequently. Add chicken and cook 6 minutes or until chicken is no longer pink inside. Remove from heat and stir in cream style corn and corn kernels. Combine corn bread mix, milk and egg in a medium bowl. (Batter will be stiff.) Stir in 1/2 cup cheese. Using a large spoon, scoop batter into 6 mounds over the chicken mixture. Bake 25 to 30 minutes or until bubbly and corn bread is golden brown. Remove from oven and top with remaining 1/2 cup cheese. Let stand 5 minutes for cheese to melt. Arrange spinach evenly among 6 shallow bowls. Spoon one sixth of the chicken mixture and one corn biscuit over spinach in each bowl. Sprinkle evenly with bacon, if desired.
Stir chicken stock, water, bay leaves, fish sauce, shrimp bouillon, soy sauce, chicken bouillon, Chinese five-spice powder, garlic powder, and onion powder together in a stockpot; bring to a boil and reduce heat to medium. Add carrots, celery, red bell pepper, and onion; bring stock to a simmer and cook until the vegetables begin to soften, about 5 minutes. Add spaghetti to the stockpot; cook until tender yet firm to the bite, about 5 minutes. Reduce heat to medium-low. Add shrimp, spinach, white wine, ginger, lemongrass, sesame oil, black pepper, and cayenne pepper; stir. Turn heat below stockpot off and let soup sit as the residual heat cooks the shrimp until they are firm and the vegetables are tender, about 30 minutes more.
Preheat oven to 325 degrees F (165 degrees C). Fill a large pot with lightly salted water and bring to a rolling boil. Stir in frozen ravioli and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 6 to 8 minutes. Drain. Cover the bottom of a 9x13-inch baking dish with some spaghetti sauce. Layer some pepperoni, olives, and mozzarella cheese over sauce. Add a layer of ravioli. Repeat layers of sauce, pepperoni, olives, mozzarella cheese, and ravioli until the baking dish is full. Bake in the preheated oven until sauce is bubbly and mozzarella cheese is melted, about 20 minutes.
Combine the brown sugar and cinnamon in a large bowl. Whisk in the softened cream cheese, yogurt, and vanilla until smooth. Stir the apples, 1 1/2 cups of walnuts, and the dried cranberries into the cream cheese mixture until well coated. Spoon salad into a serving bowl and garnish with the remaining 1/4 cup of chopped walnuts. Keep chilled until serving.
Preheat oven to 400 degrees F (200 degrees C). Mix butter, garlic, thyme, rosemary, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a bowl. Loosen skin on chicken breast; rub butter mixture between skin and breast meat. Press on the skin to distribute evenly. Rub oil, remaining 1/2 teaspoon salt, and 1/2 teaspoon pepper all over; place lemon halves inside cavity. Set in a baking pan. Roast in the preheated oven, basting after 30 minutes, until chicken is no longer pink, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Let rest before carving, about 15 minutes.
In a medium bowl, whisk together the yogurt, soy milk, honey and canola oil. Pour into an ice cream maker, and freeze according to the manufacturer's instructions. Scoop ice cream into serving bowls, and garnish with chopped almonds.
Thread a portion of the lamb pieces onto a flat kebab skewer. Repeat with remaining lamb and skewers. Preheat a grill for medium heat and lightly oil the grate. Place skewers on the grill. Cook, turning often and sprinkling with cumin, red pepper flakes, and salt, until nicely browned and meat is no longer pink in the center, about 6 minutes.
Mix oats, yogurt, almond milk, peaches, stevia, chia seeds, cinnamon, and almond extract together in a sealable glass jar or container. Cover the container and refrigerate 8 hours to overnight. Top with pecans.
Preheat the oven to 400 degrees F (200 degrees C). Mix soy sauce, olive oil, sesame oil, honey, hot sauce, and black pepper together in a baking pan. Lay salmon fillets in the soy sauce mixture; let sit for 10 minutes. Turn fillets over and cover tops with sesame seeds. Bake in the preheated oven until salmon is opaque, about 15 minutes. Broil until sesame seeds are golden brown, about 5 minutes more.
In a plastic container, mix together cherry brandy, orange juice concentrate, lemonade concentrate, and cranberry juice. Freeze overnight. To serve, scoop desired amount of frozen mixture into a glass, and fill with lemon-lime soda.
Place chicken thighs in a resealable plastic bag; cover with pickle juice. Seal and refrigerate for 3 hours. Drain pickle juice from thighs. Cover chicken; refrigerate until ready to fry. Preheat oven to 350 degrees F (175 degrees C). Heat 2 inches oil in a Dutch oven over medium-high heat to 350 degrees F (175 degrees C). Pour buttermilk and flour into 2 separate bowls. Season flour with salt and pepper. Dredge chicken in buttermilk. Toss in flour. Return to buttermilk and toss in flour a second time. Place chicken on a rack set over a baking sheet. Fill Dutch oven with as many thighs as possible without crowding. Cook at 350 degrees F (175 degrees C) until golden brown, 5 to 7 minutes per side. Place thighs on the baking sheet. Repeat until all pieces are fried. Transfer thighs to the oven. Bake in the preheated oven until no longer pink in the center and the juices run clear, 5 to 8 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Season with a pinch of salt.
In a medium saucepan, bring 2 cups of the chicken broth to a boil. Stir in couscous and 1 1/2 teaspoons of the olive oil. Turn off heat, cover, and let stand 10 minutes. Heat 1 tablespoon olive oil in a medium skillet over medium heat. Stir in the chicken, season with pepper, and cook until no longer pink and juices run clear. Remove chicken from the skillet, and set aside. Heat the remaining olive oil in the skillet over medium heat. Stir in the jalapeno peppers and carrot, and saute about 2 minutes. Mix in the zucchini, green onions, ginger, and 1/4 cup chicken broth. Continue to cook and stir until tender, about 5 minutes. In a small bowl, blend the remaining 1 cup chicken broth with curry powder, coriander, and cornstarch. Pour over the vegetables. Return chicken to the skillet. Continue cooking about 2 minutes until chicken is coated and the broth mixture begins to thicken. Serve over the couscous.
Preheat oven to 350 degrees F (175 degrees C). Place apples in a pie pan and dust with cinnamon and nutmeg. Cover with foil and bake for 20 minutes. In a food processor chop nuts with a few short pulses. Pour in sugar and flour and process to combine. Add butter and salt and process until mixture resembles coarse meal. Sprinkle topping over apples. Bake in preheated oven for 30 minutes, or until golden brown.
Place chickpeas in a bowl. Add olive oil, oregano, lemon juice, lemon zest, parsley, garlic, and sea salt and mix well. Marinate chickpeas in the refrigerator, 8 hours to overnight.
Combine 1 tablespoon olive oil, tomato paste, cumin, coriander, hot pepper sauce, and 1/2 teaspoon cinnamon in a resealable plastic bag. Add pork loin chops to the bag; seal and shake until well-coated. Chill in the refrigerator for 30 minutes. Heat remaining olive oil in a large skillet over medium-high heat. Add marinated pork loin chops and cook until cooked through, about 6 minutes per side. Bring chicken broth to a boil in a medium saucepan. Stir in couscous, dried apricots, green onions, turmeric, and 1/4 teaspoon cinnamon. Turn heat to low; cover and let simmer until liquid has been absorbed, 5 to 7 minutes. Fluff couscous with a fork and stir in cilantro.
Cut watermelon slice into 8 wedges, but keep them together for a nice presentation. Pat dry with a paper towel or clean dishcloth. Spread peanut butter evenly over the watermelon, stopping at the rind. Top with sliced banana. Drizzle with honey and top with peanuts. Serve immediately.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Stir together the flour, baking soda and salt; set aside. In a large bowl, cream together the margarine, brown sugar and white sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla, vegetable oil and milk. Blend in the flour mixture before stirring in the oats, frosted corn flakes and chocolate chips. Drop by heaping spoonfuls onto the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Preheat oven to 350 degrees F (175 degrees C). Lay the salmon filet on a sheet of aluminum foil. Fold and seal the foil together to enclose the salmon inside. Bake in preheated oven for 30 minutes or until the salmon flakes easily with a fork. While the salmon is cooking, bring the 1/2 cup of water to a boil and add the rice. Cover, remove the pan from the heat, and let sit for 5 minutes or until all the water has been absorbed. Wrap the tortillas tightly in aluminum foil. During the last few minutes of the salmon's cook time, put the wrapped tortillas in the oven to warm. When the salmon is done, remove it from the foil and cut it into 4 equal pieces. Remove a warm tortilla from the oven, one at a time, filling each one with a piece of salmon. Break the piece of salmon up and place it on the tortilla. Add an 1/8 cup of cooked rice, 1/4 cup of cheese, and 1 tablespoon of red onion. Drizzle 1 tablespoon of ranch dressing over the top. Wrap the tortilla up and serve warm.
Begin by gently husking the corn. Reserve the larger, outer leaves for wrapping the humitas. Slice the corn from the cobs with a sharp knife, and reserve the cobs. Grind the corn kernels in a food processor (or chop by hand) into pieces the size of a grain of rice; pour into a large mixing bowl, and set aside. Melt the lard in a large skillet over medium heat. Stir in the onion and garlic; cook until the onion has softened, and turned clear. Stir in serrano peppers, green chiles, and red pepper; cook until softened. Stir the peppers into the corn, and season to taste with salt and pepper. Stir in the milk, then fold in basil, tomatoes, and Manchego cheese. Bring a few inches of water to a boil in a large pot; fill a separate container with cold water. Dunk the corn husks into the boiling water for about 10 seconds to soften. Once soft and pliable, immediately dunk them into the cold water, then drain and set aside. Discard the boiling water. Form the humitas by placing a few tablespoons of the mixture onto the bottom of a large husk (or two smaller husks overlapped). Form a packet by folding the bottom over once, then fold in the sides, and continue rolling into a packet. Tie with smaller strips of corn husk, or kitchen twine. Repeat until all of the filling is used. To cook humitas, Place four corn cobs pointing top to bottom, into the bottom of a large Dutch oven. Arrange the remaining four cobs pointing left to right. This will form a platform for steaming the humitas. Pour about 2-inches of water into the pan, then arrange the humita packets on top of the corn cobs. Cover the pot, and bring water to a boil over high heat, then reduce heat to medium, and steam for 1 hour.
In a skillet over medium heat, cook the ground beef and onions until beef is evenly brown and onions are tender. Drain grease. In a pot, mix the beef and onions, minestrone soup, pinto beans with jalapeno peppers, and diced tomatoes and green chiles. Season with garlic powder, seasoned salt, and pepper. Bring to a boil, reduce heat to low, and simmer 1 hour.
Combine beans and coconut milk in a large saucepan; cook for 2 hours on low heat. Stir in thyme, garlic, onions and 3 slices chile pepper; simmer for 7 minutes. Stir in rice and bring to a boil. Reduce heat, cover and simmer for 25 minutes, or until all liquid is absorbed and rice is tender.
Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; pour into a slow cooker. Cook and stir bacon in a large skillet over medium-high heat until evenly browned, about 10 minutes; add to beef. Stir pork and beans, kidney beans, white sugar, ketchup, brown sugar, vinegar, and liquid smoke into the beef mixture. Cook on Low for 6 to 8 hours.
Grease a 9x13 inch pan. In a medium saucepan combine sugar, cream and butter. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Stir in marshmallow creme and white chocolate chips; mix well. Reserve 2 separate 1/2 cups of mixture and set aside. To one of the reserved 1/2 cups mixture add red food coloring until desired shade of red is achieved. To the other 1/2 cup of mixture add green food coloring until desired shade of green is achieved. Pour white mixture into prepared pan. Pour dots of both the red and green mixtures across the top. Using a toothpick or knife, swirl colors throughout the white. Chill for 2 hours and cut into 2 inch squares.