HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine elderberries, distilled water, rosehips, hibiscus flowers, ginger, cinnamon stick, and cloves in a heavy saucepan and bring to a boil. Reduce heat and simmer, stirring occasionally, about 30 minutes. Strain mixture through a sieve into a bowl, squeezing all juice from berries. Discard solids. Return liquid to the saucepan over low heat. Sprinkle gelatin on top and whisk until dissolved. Remove from heat and let cool until mixture is warm but no longer hot. Stir in honey or pureed strawberries until dissolved. Immediately pour mixture into fun-shaped silicone molds a 9x13-inch baking pan lightly greased with coconut oil. Refrigerate until hardened, about 30 minutes. Remove gummies from molds or cut into pieces. Store in an airtight container in the refrigerator
Preheat oven to 350 degrees F (175 degrees C). Place potato slices in the bottom of a lightly greased 9x13 inch baking dish. Add onion slices, corn with liquids and tomatoes with liquids. Top with sausage slices and season with salt and pepper to taste. Bake in the preheated oven for about 1 hour or until pork is cooked through.
Preheat oven to 375 degrees F (190 degrees C). Spray 2 baking sheets with cooking spray. Lay a sheet of waxed paper onto a work surface. Unroll crescent dough and separate into 16 individual triangles. Cut each triangle in half lengthwise creating 32 isosceles triangles. Arrange triangles on the waxed paper. Sprinkle a pinch of mozzarella cheese in a thin line parallel to the shortest edge of each triangle, ensuring the cheese doesn't touch the edges. Top the mozzarella cheese with Parmesan cheese and parsley flakes. Roll the short end of each triangle halfway toward the top point, creating a rim, and sprinkle garlic powder over dough. Place a mushroom half on half of the triangles, midway between the rim and the top point, and a pepperoni half in the same place on the remaining triangles. Place 1 or 2 olive slivers against the rim to form a "ribbon" or "belt" on each "hat". Place the "hats" on the prepared baking sheets. Bake in the preheated oven until golden brown, 5 to 7 minutes.
Melt butter in a large skillet over medium heat; cook and stir mushrooms and garlic until garlic is fragrant, about 1 minute. Add spinach to mushroom mixture and cook until spinach is wilted, 2 to 3 minutes. Stir eggs into mushroom-spinach mixture; season with salt and pepper. Cook, without stirring, until eggs start to firm; flip. Sprinkle cream cheese over egg mixture and cook until cream cheese starts to soften, about 5 minutes.
Place the frozen chicken breasts into a slow cooker, and arrange the mushroom caps on top of the chicken so that about half the mushrooms are facing up. Drizzle the dressing over the chicken and mushroom caps. Place the lid on the slow cooker, turn it to the Low setting, and cook until the chicken breasts are no longer pink at the bone and the juices run clear, about 6 hours. A few minutes before serving, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink. Divide the hot, cooked pasta among four plates, top each plate with a chicken breast and two mushroom caps, and drizzle sauce over the top.
Rinse rice in a sieve until water runs clear. Pour into a bowl, cover with water. Leave to soak for 1 hour or overnight. Toss eggplant with salt in a separate bowl; let set for 1 hour. Rinse salt from eggplant in a colander; cut into 1-inch cubes. Toss stew meat with cinnamon and turmeric in a separate bowl. Heat oil in a large skillet over medium-high heat. Add stew meat and cook until browned on all sides, about 5 minutes. Remove from pan; set aside. Add eggplant, onion, and diced tomatoes to the skillet; cook and stir until onion is translucent, about 7 minutes. Return stew meat to the pan; add tomato sauce. Cover skillet and lower heat to medium-low; cook until meat is tender and sauce has thickened, about 40 minutes. While the beef is cooking, prepare the rice. Bring 4 cups water to a rapid boil in a saucepan; drain rice. Add rice and 1 teaspoon salt to saucepan; boil until partially cooked, about 11 minutes. Drain rice in sieve; return saucepan to medium heat. Melt 2 tablespoons butter and 1 tablespoon water together in the saucepan. Spoon rice back into saucepan a spoonful at a time. Dot remaining butter on top of the rice, cover tightly and lower heat to medium-low; cook for 30 minutes. Remove both the rice and the eggplant mixture from heat and let stand for 10 minutes. Before serving, carefully place a serving dish on top of the saucepan and invert rice onto serving dish. Transfer stew into a serving bowl and serve with rice.
Mix garlic, rosemary, sage, thyme, salt, and pepper together in a small bowl. Pat garlic mixture over entire roast. Make an incision down the middle of the roast, keeping parallel with the bones. Place the roast in a plastic roasting bag and pour Worcestershire sauce and soy sauce into the bag, concentrating on the incision in the roast. Tie the bag and refrigerate roast to marinate, turning often, at least 2 hours. Remove roast from refrigerator and allow to come to room temperature, 1 to 2 hours. Remove roast from bag and discard marinade. Place roast, fat-side up, in a roasting pan. Preheat an oven to 500 degrees F (260 degrees C). Bake in the preheated oven for 15 minutes. Lower heat to 350 degrees F (175 degrees C) and continue cooking until an internal temperature of 145 degrees F (65 degrees C), about 1 hour. Let roast stand for 20 minutes before slicing.
Preheat oven to 400 degrees F (200 degrees C). Place tortillas on baking sheet covered with foil; lightly brush each with olive oil, and prick all over with fork. Bake tortillas in the preheated oven until they are puffed and golden, 5 to 6 minutes. Remove from oven and allow to cool on cooling rack. Heat remaining olive oil in a large skillet over medium heat. Add onion, poblano chile, and red bell pepper; cook and stir until onions are translucent and lightly browned, 8 to 10 minutes. Stir in black beans, corn, garlic, oregano, and salt; cook and stir until mixture is heated through, about 5 minutes. Return tortillas to the foil-lined baking sheet in a single layer; spoon 1 tablespoon enchilada sauce over each tortilla. Top with 1/4 of the black bean and corn mixture and 1/4 of the shredded Mexican cheese. Bake pizzadillas in the preheated oven until cheese has melted, 5 to 6 minutes. Remove pizzadillas from oven; top each with sour cream, queso fresco, and cilantro. Add a dash of hot pepper sauce to each slice.
Preheat oven to 350 degrees F (175 degrees C). Beat white sugar, margarine, and brown sugar together in a bowl using an electric mixer until creamy. Add egg white and vanilla extract; mix until well blended. Combine flour, cocoa powder, baking soda, and salt in a separate bowl. Add flour mixture to the sugar mixture gradually, using a wooden spoon to work the dough together. Stir in chocolate chips and pecans. Drop dough by the teaspoonful onto a baking sheet. Smoosh cookies down a little and make an indentation in the middle of each one. Place a small spoonful of marshmallow cream into the indentations. Bake in the preheated oven until golden brown, 8 to 10 minutes. Cool on the baking sheet for 1 minute; transfer to a wire rack to cool completely, about 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch cake pan. Chill in freezer. Cut kernels from ears of corn with a sharp knife. Beat butter in a large bowl with an electric mixer until smooth and creamy. Combine eggs, condensed milk, whole milk, and corn kernels in a blender; blend until smooth. Transfer egg mixture to a bowl with butter and mix well. Sift flour, baking powder, cinnamon, and salt into a large bowl. Add egg mixture and mix well to combine. Remove cake pan from freezer. Grease and flour again. Pour batter into prepared pan. Bake in the preheated oven until cake is golden brown and a toothpick inserted in the center comes out clean, about 45 minutes. Cool in the pan for 15 minutes, then remove from tin and cool on a wire rack.
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Place the chicken breasts into the prepared baking dish. Bake in the preheated oven until the chicken is cooked through and no longer pink in the center, about 30 minutes. While the chicken is baking, bring a saucepan of lightly salted water to a boil, and simmer the asparagus spears until bright green, about 5 minutes. Remove the asparagus and set aside. Mix together the soup and milk in a bowl until well blended. Remove the chicken from the baking dish and set aside. Line the bottom of the dish with asparagus spears, arrange the chicken on top, and pour the soup mixture over the chicken. Sprinkle the top with bread crumbs. Return to oven and bake until the casserole is hot and bubbling, an additional 25 minutes.
Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and crumble. In a large pot over high heat combine the ground beef, tomato juice, tomato sauce, kidney beans, pinto beans, onions, bell pepper, cayenne pepper, sugar, oregano, ground black pepper, salt, cumin and chili powder. Bring to a boil, then reduce heat to low. Simmer for 1 1/2 hours. (Note: If using a slow cooker, set on low, add ingredients, and cook for 8 to 10 hours.)
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan. In a large bowl, combine sugar, flour and salt. Set aside. In a small saucepan, bring 1 cup butter, water and 3 tablespoons cocoa to a boil. Remove from heat. Add to flour mixture and beat until smooth. In a separate bowl, Mix sour cream, eggs, baking soda and cayenne pepper. Add to the cake batter. Blend well. Pour batter into 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 20 to 30 minutes, or until toothpick inserted into center of cake comes out clean. Allow to cool. For the Frosting: Melt 1/4 cup butter, add 1/3 cup cocoa. Add confectioners sugar, milk and vanilla. Mix until smooth and free of lumps. Spread frosting on the cooled cake. Cut into squares and serve. Ask your company if they can guess what is in it, they never will.
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes. Drain. Cook and stir sausage in a large skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Stir onion, bell pepper, and margarine into sausage. Reduce heat to low, cover, and cook until onion is soft, 3 to 5 minutes. Stir tomatoes, tomato sauce, and Italian seasoning into sausage mixture; bring to a boil. Stir in Parmesan cheese and pour over cooked spaghetti. Top with mozzarella.
Heat oil in a Dutch oven over high heat. Add beef brisket and salt. Cook and stir until browned. Add chicken stock, bay leaf and rosemary. Bring to a simmer, turn to low. Place cherry tomatoes, garlic, shallots, and oil in a blender and puree until smooth. Add puree to the pot. Add tomato paste. Stir to combine. Return to simmer. Cook on low for 2 1/2 hours with the lid on. Uncover and cook for another hour, simmering on low. Add tomato sauce and cream. Stir to combine. Simmer until tender. Season with salt and pepper to taste. Fill a large pot with lightly salted water and bring to a boil. Stir in penne, and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 11 minutes; drain. Mix pasta with sauce and serve topped with Parmigiano-Reggiano cheese.
Combine oats, cinnamon, baking powder, and salt in a bowl. Set aside. Mix honey, egg whites, milk, coconut oil, vanilla extract in a separately bowl. Stir the oat mixture into the egg mixture and mix well. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and top with blueberries. Cook until bubbles form and the edges are dry, 2 to 3 minutes. Flip, and cook until browned on the other side. Repeat with remaining batter.
In a large bowl, mix oil, butter, sugar, eggs, and vanilla until creamy. Mix together cream of tarter, baking soda, flour, and salt. Add these dry ingredients to the creamed mixture. Chill dough for 15 to 20 minutes. Roll dough into balls, and place on greased cookie sheets. Press balls with a glass dipped in sugar to flatten. Bake at 350 degrees F (175 degrees C) for 8 to 10 min.
Preheat oven to 350 degrees F (175 degrees C). Butter a small baking pan. In a small bowl, mix together crumbled graham crackers, brown sugar and cinnamon. Combine melted butter and vanilla, then stir in. Spread evenly in prepared pan. Sprinkle white sugar and salt over the top. Bake in preheated oven for 15 minutes, or until lightly browned.
Toss tomatoes, mozzarella cheese, olive oil, basil, salt, and pepper together in a bowl until well coated. Skewer one tomato and one piece of mozzarella cheese on each toothpick.
In a large mixing bowl, add the following ingredients one at a time, beating well after each addition: eggs, white sugar, 2 tablespoons butter or margarine, oil, 1/2 cup cocoa, buttermilk and vanilla. (Instead of buttermilk you can use 3 tablespoons softened butter or margarine, 1/2 cup milk and 1 tablespoon vinegar.) Sift the flour, baking powder, baking soda, and salt; add to the sugar and egg mixture. Blend well. Fold in the boiling water. Place batter in two greased and floured 8 inch round cake pans. Sprinkle 1/2 cup chocolate chips over each pan. Bake at 350 degrees F (175 degrees C) for 25 minutes. Cool. To Make the Icing: Begin by beating together 1/2 cup butter or margarine, confectioners' sugar and 2/3 cup cocoa; add 1 teaspoon vanilla, milk and coffee. Beat until very smooth. Add more confectioners' sugar until you obtain the consistency you want. Spread on cake.
Mix coffee, milk, 2 tablespoons sugar, and 2 tablespoons rum together in a bowl. Soak lady fingers in the coffee mixture. Layer 1/2 of the soaked ladyfingers in the bottom of a 9x13 inch pan. Beat egg yolks and 2 tablespoons sugar together in a bowl; add mascarpone cheese and 1 tablespoon of rum and mix well. Beat egg whites in a bowl using an electric mixer until stiff peaks form; fold into mascarpone cheese mixture. Spread 1/2 of mixture over soaked lady fingers; cover with second 1/2 of soaked lady fingers and cover evenly with remaining mascarpone cheese mixture. Sprinkle top with cocoa powder. Refrigerate at least 3 hours.
Combine mashed potatoes, milk, vanilla extract, and salt in a bowl. Stir confectioners' sugar into potato mixture until a dough consistency is reached. Refrigerate dough until chilled, about 1 hour. Sprinkle confectioners' sugar on a cutting board or waxed paper. Roll dough into a large rectangular shape on prepared surface. Spread enough peanut butter on top layer of dough to cover. Roll dough into a jelly roll shape; refrigerate roll for 1 hour. Slice dough into pinwheels to serve.
Rinse rice under cold tap water until water runs clear. Soak rice in a bowl of water for 1 hour. Combine coconut milk, chicken stock, sugar, and salt in a multi-functional pressure cooker (such as Instant Pot(R)). Drain rice and stir into the pressure cooker. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock lid and open carefully; fluff rice with a fork.
Preheat oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper. Beat white sugar, butter, and cocoa powder together with an electric mixer in a large bowl until creamy and smooth. Add eggs, one at a time, beating well after each addition. Mix chocolate liqueur and peppermint extract into the sugar-egg mixture. Combine flour, baking powder, and salt in a separate bowl. Slowly mix flour mixture into sugar-egg mixture until fully incorporated; fold mint chocolate chips into the dough. Divide dough into 4 equal parts and shape into logs. Arrange the logs on the prepared baking sheets. Dip a spatula in water and use it to smooth surface of the logs. Bake biscotti logs in the preheated oven until firm to the touch, 30 to 35 minutes. Cool biscotti logs completely on wire racks. Reduce oven temperature to 300 degrees F (150 degrees C). Cut biscotti logs into 3/4-inch slices and arrange on baking sheets. Bake in the oven until biscotti are dry, about 10 minutes per side. Cool completely on wire racks. Place candy melts in a wide microwave-safe bowl; heat in microwave until melted, about 2 1/2 minutes, stirring every 30 seconds. Dip cooled biscotti in the melted white candy; sprinkle with crushed candy canes.
Spoon yogurt into a cheesecloth-lined colander; set aside until most of water has drained, at least 30 minutes. Place grated cucumber and grated carrot in a cheesecloth-lined colander; sprinkle with salt. Place a heavy object, such as a bowl, atop cucumber and carrot to drain excess water, 15 to 20 minutes. Mix yogurt, cucumber, carrot, onion, red bell pepper, celery, parsley, lemon juice, mint, and cumin in a bowl; season with salt and black pepper. Refrigerate for flavors to blend, at least 1 hour.
Heat olive oil in a large skillet over medium heat. Add turkey breast, green pepper, garlic, Italian seasoning, ground black pepper, salt, and red pepper flakes; cook and stir until turkey is lightly browned, 4 to 5 minutes. Stir marinara sauce and baby spinach into the turkey mixture; cook and stir until marinara sauce is warm through, about 3 minutes. Stir zucchini noodles into the sauce with tongs; cook and stir until the zucchini is slightly tender, 2 to 3 minutes.
Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish with about 1 teaspoon olive oil. Place trout in the prepared baking dish and coat with remaining olive oil. Season the inside and outside of fish with dill, thyme, and salt. Stuff each fish with onion slices; grind pepper over the top. Place 1 lemon slice on each fish. Bake in the preheated oven for 10 minutes; add water to dish. Continue baking until fish flake easily with a fork, about 10 minutes more.
Heat oil in a 12-inch skillet over medium-high heat. Cook and stir chicken in the hot oil until browned, 5 to 7 minutes. Stir black beans, enchilada sauce, campanelle pasta, salsa, Greek yogurt, chicken broth, onion flakes, and garlic powder into the skillet; bring to a boil. Reduce heat to low and simmer, covered, until pasta is tender, 15 to 20 minutes. Remove from heat. Sprinkle pepper Jack cheese and parsley over pasta mixture.
Pour 2 cans of the black beans into a food processor or blender, along with the can of tomatoes. Puree until smooth. Set aside. Melt butter in a soup pot over medium heat. Add the onion and garlic, and season with salt and pepper. Cook and stir until the onion is softened. Stir in the bean puree, remaining can of beans, beef broth, pumpkin puree, and sherry vinegar. Mix until well blended, then simmer for about 25 minutes, or until thick enough to coat the back of a metal spoon. Stir in the ham, and heat through before serving.
In a saucepan, combine the soy sauce, rice vinegar, bonito shavings, konbu and the orange quarters. Let stand for 30 minutes. Bring to a boil. Just as it starts to boil, remove from the heat. Allow to cool, then strain through a cheesecloth lined sieve.
Place chicken into a large saucepan with enough water to cover. Bring to a boil, and cook until chicken is tender. Remove from heat, drain, and set aside to cool. Heat 1 tablespoon of canola oil in a skillet over medium heat. Saute the tomatoes, jalapenos, and onions until soft. Remove the chicken meat from the bones, shred and throw it in the skillet with the tomatoes and peppers. fry for a few minutes to give the chicken some flavor. Heat the cup of canola oil in a clean skillet over medium-high heat. Fill each corn tortilla with about 1/4 cup of the chicken mixture, and roll into a cylinder. Fry filled tortillas in the hot oil until golden, turning once. Drain on paper, and serve hot with sour cream or salsa - or both!
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan. Sift flour, white sugar, brown sugar, baking powder, baking soda, and salt together in a large mixing bowl. Mash butter into the flour mixture with a pastry cutter until the mixture resembles coarse cornmeal. Stir orange juice, egg, vanilla extract, and orange zest together in a small bowl; add to flour mixture and stir just until the dry ingredients are moistened and batter-like. Fold cranberries and walnuts through the batter; spoon into the prepared loaf pan, spreading so the corners and sides are slightly higher than the center. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Whisk brown sugar, black pepper, paprika, white pepper, red pepper flakes, salt, chili powder, and garlic powder together in a bowl. Store in an airtight container.
Heat 1/2 inch of oil in a large skillet, or preheat a deep-fryer to 350 degrees F (175 degrees C). Insert a piece of cheese into each chile. Place a stuffed chile diagonally across the egg roll wrapper. Moisten all four sides of the wrapper with water. Fold the sides in and gently press to seal the ends. Starting at the bottom fold the point up and gently press around the chili. Roll up and seal the edges. Fry the rolls in the hot oil until golden brown on all sides, about 3 minutes. When the first side in nice and brown gently flip over and brown the other side. Work in small batches so the egg rolls don't touch while frying. Remove from the oil to drain on paper towels. Serve warm.
Mix mashed potatoes, stuffing, eggs, Parmesan cheese, poultry seasoning, 1 teaspoon salt, and pepper together in a large bowl until well combined. Pour panko bread crumbs into a wide shallow bowl. Form 2 tablespoonfuls of stuffing mixture into a ball. Roll in bread crumbs until well coated. Repeat with remaining stuffing mixture. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry stuffing balls, 4 at a time, until golden brown, 6 to 8 minutes. Transfer to a cooling rack; sprinkle with sea salt. Serve fried stuffing balls with cranberry sauce.
Preheat an oven to 375 degrees F (190 degrees C). Stir the Brussels sprouts, apple, apple cider, olive oil, thyme, salt, and pepper together in a baking dish until evenly mixed. Bake in the preheated oven until the Brussels sprouts are tender, about 25 minutes.
Combine vegetables in a large bowl. In a small bowl, mix together oil, vinegar, sugar, salt, and water. Pour over vegetables, and stir to coat. Refrigerate, covered, for 4 hours or overnight.
In a large Dutch oven or wok, heat oil and stir-fry garlic, ginger, green onions, chile peppers, mushrooms, chicken, shrimp and sausage until shrimp is pink and sausage is slightly browned. Stir in the sake and soy sauce and simmer 2 to 3 minutes. Cover and set aside. In a large saucepan, bring chicken broth to a rolling boil. Add noodles and cook over high heat for 2 minutes. Drain immediately and rinse with cold water. Place the shrimp mixture over medium heat and add the bean sprouts; saute for 2 minutes. Stir in the snow peas and saute 2 minutes. Stir in cooked noodles and toss until well mixed. Serve immediately.
Scoop the flesh from the figs with a spoon and discard the peels. Bring sugar and water to a boil in a large saucepan over medium-high heat, stirring until sugar has dissolved. Stir in fig pulp, lime juice, cinnamon, ginger, and white pepper. Cook, stirring often, until a candy thermometer reads 210 degrees F (100 degrees C), about 20 minutes. While preserves are cooking, sterilize jar and lid in boiling water for at least 5 minutes. Pack the hot preserves into the sterilized jar to within 1/4 inch of the top. Top the jar with the sterilized lid and let cool before storing preserves in the refrigerator.