HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring a large saucepan of water to a boil. Dip apples in boiling water for a few seconds, then dry with paper towels to remove any wax from the peels. Set apples aside; when completely cool, insert a wooden chopstick firmly into the bottom of each apple for a handle. Line a baking sheet with parchment paper. Stir butter, brown sugar, corn syrup, and sweetened condensed milk together in a saucepan over medium-high heat. Bring to a boil, stirring constantly, and reduce heat to medium. Cook until a candy thermometer reads 248 degrees F (120 degrees C), 25 to 30 minutes; stir constantly to prevent burning. A teaspoon of the syrup, dropped in a glass of cold water, should form a firm ball. Remove caramel from heat and stir in vanilla extract. Working quickly, dip each apple into the hot caramel to completely coat the apple and about 1/2 inch of the wooden handle. Sprinkle apples with any desired toppings while still hot. Let caramel apples cool on the parchment paper. Use caution, caramel is very hot.
Heat oil in a large skillet over medium high heat. Saute onions and potatoes until slightly browned, then stir in corned beef. Season with pepper and add vinegar 1 tablespoon at a time, cooking for 3 to 5 minutes in between each addition. Partially cover skillet, reduce heat to medium-low and cook, stirring occasionally, for about 20 minutes or until potatoes are tender.
Preheat oven to 325 degrees F (165 degrees C). Place the chicken breasts in a 9x13 inch baking dish. Combine the preserves, dressing and soup mix. Spoon mixture over the chicken and bake in the preheated oven for 35 to 45 minutes or until the chicken is done and the juices run clear.
Melt butter in a skillet over medium-low heat and cook onions, stirring frequently, until browned, about 25 minutes. Sprinkle with sugar, mix well, and cook an additional 1 to 2 minutes. Remove from heat and set aside to cool slightly. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Roll out puff pastry dough and place on the prepared baking sheet. Stir goat cheese and orange zest together in a bowl until smooth. Season with salt and spread onto puff pastry. Top with figs and caramelized onions. Sprinkle with thyme leaves. Bake in the preheated oven until pastry is puffed up and golden brown, about 20 minutes.
Heat a large skillet over medium heat. Cook and stir turkey in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer browned turkey to a bowl. Heat olive oil in the same skillet over medium heat. Cook and stir leek and red bell pepper until leek is soft, about 5 minutes; add carrot and cook until carrot is softened, about 5 minutes more. Stir zucchini and crimini mushrooms with leek mixture; cook and stir until mushrooms are completely tender, about 10 minutes. Top vegetable mixture with kale and stir into mixture as it wilts; cook and stir another 5 minutes. Return browned turkey to the skillet, stir with vegetables and season with hot sauce, salt, and pepper; cook and stir until the turkey is reheated, 2 to 3 minutes.
Heat oil in a large pan over medium heat. Cook and stir onion, curry powder, and dry mustard in the hot oil until onion is softened, about 5 minutes. Add tomatoes, garlic, garam masala, cumin, and salt; simmer over medium-low heat until tomatoes have broken down and ingredients have blended, about 40 minutes. Cook and stir chicken into tomato mixture until chicken is cooked and no longer pink in the center, 15 to 20 minutes. Add peas and cook for 1 more minute. Remove from heat. Sprinkle with cilantro.
Heat 1 teaspoon olive oil in a large saucepan over medium heat; cook and stir 1/4 cup onion and 2 garlic cloves in the hot oil until onion is slightly transparent, about 5 minutes. Increase heat to medium-high; add beef broth, tomato sauce, oregano, basil, sugar, parsley, thyme, savory, red pepper flakes, and marjoram. Simmer mixture, stirring occasionally, until flavors have blended, 15 to 20 minutes. Heat 1 teaspoon olive oil in a large saucepan over medium-high heat; cook and stir 1/4 cup onion and 1 garlic clove in the hot oil until onion is tender and slightly transparent, about 5 minutes. Cook and stir ground beef into onion mixture until browned and crumbly, 10 to 15 minutes. Drain excess grease. Stir ground beef mixture and green bell pepper into tomato sauce mixture; simmer for 15 minutes. Preheat oven to 350 degrees F (175 degrees C). Pour meat sauce, water, mostaccioli, and shredded mozzarella cheese into a 3-quart glass baking dish; stir well. Cover dish with aluminum foil. Bake in the preheated oven for 20 minutes. Remove aluminum foil and lay mozzarella cheese slices over mostaccioli mixture. Bake until cheese is melted and bubbling, about 10 minutes.
Place potatoes in a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and reserve the cooking liquid. Allow potatoes to cool until they can be handled. Boil cabbage and onion with the reserved potato water in a pot until softened, about 5 minutes. Drain. Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish. Peel and cut potatoes into chunks; place in a large bowl. Mash skim milk and butter into potatoes until mixture is smooth. Stir drained cabbage and onion into potato mixture. Fold cream cheese, salt, and black pepper into potato mixture, stirring until the cream cheese melts. Pour potato mixture into prepared casserole dish. Bake in preheated oven until browned, 30 to 35 minutes.
Place fat free cream cheese, cottage cheese, cinnamon and white sugar in a food processor. Blend until smooth. Transfer to a medium bowl. Stir in raisins. Cover and chill in the refrigerator until serving.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat. Melt butter in a skillet over medium-high heat. Saute onion in hot butter until soft and translucent, 6 to 7 minutes. Cool to room temperature. Combine cooled onion, beef chuck, bread crumbs, buttermilk, ketchup, eggs, Worcestershire sauce, salt, black pepper, hot sauce, tarragon, and Italian seasoning in a bowl; mix together with a fork and let sit until breadcrumbs absorb moisture, about 10 minutes. Turn meatloaf mixture out into the center of the prepared baking sheet and form into a 9x5-inch loaf. Bake in the preheated oven for 45 minutes. While meatloaf is baking, whisk brown sugar, mustard, and cider vinegar together in a small bowl. Spread brown sugar glaze over the top of the meatloaf and continue baking until no longer pink in the center, about 30 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Cook turkey in a skillet over medium heat until completely browned, 5 to 7 minutes; season with taco seasoning mix. Add green bell pepper; cook and stir until pepper is tender, about 5 minutes. Arrange salad greens onto 2 plates. Top greens with tortilla chips, cheese, and onion. Spoon turkey over the each salad. Top with salsa and sour cream.
Puree bananas in a blender or food processor. In a gallon pitcher combine pureed bananas, grapefruit juice, lemon sherbet and crushed ice. Stir and serve.
Place coconut cream, heavy cream, whole milk, and sugar in the jar of an electric blender; blend on medium speed for 2 minutes. Freeze cream mixture in an ice cream maker according to manufacturer's instructions.
Combine apples, sugar, water, cranberries, and vinegar in a large saucepan; bring to a boil. Reduce heat and simmer until cranberries begin to break down, about 20 minutes. Stir walnuts, ginger, and nutmeg into apple mixture; cook until apples are tender and flavors of relish have blended, 10 to 15 more minutes. Pour relish into jars and cool to room temperature before covering with lids. Refrigerate.
Stir cottage cheese, egg, chives, radishes, and salt together in a bowl.
Open bun and spread each side with mayonnaise. Place lettuce leaves and tomato slices on bottom half of bun. Scoop potato salad onto tomato, and gently spread toward edges of bun. Cover with top of bun.
Stack on their sides one caramel, chocolate covered caramel candy and candy corn. Use a dab of frosting to hold all together. Place a dab of frosting on back of caramel and attach to the bottom of the top side of a cookie. Stand upright.
Prepare cake mix according to package directions for two 9 inch round cake pans. Cool thoroughly. Stir ice cream to soften. Mix in food coloring, and 1/2 cup of the lemonade concentrate. Spread ice cream mixture evenly in a foil-lined, 9 inch round cake pan. Freeze until firm, about 2 to 3 hours. Place one cake layer on a serving plate. Top with ice cream layer, then top with the second layer of cake. Put the assembled cake back into the freezer. Beat the whipping cream with the remaining lemonade and sugar until fluffy, and peaks form. Frost sides and top of cake with whipped cream mixture. Return cake to freezer for at least one hour before serving.
Preheat oven to 350 degrees F (175 degrees C). Cook egg noodles according to package directions. While noodles are cooking, brown the ground beef and onion in a large skillet over medium high heat. Reduce heat to low, add the tomato sauce, stir well, and let simmer for 1 minute. Add the cream cheese and cottage cheese, stirring together until well blended. Then stir in the egg noodles and sour cream until all ingredients are well mixed. Pour into a 2 quart casserole dish. Bake at 350 degrees F (175 degrees C) for 30 minutes. Season with salt and pepper to taste.
Preheat a grill for medium heat, and place the rack 3 inches over the coals. In a medium bowl, mix together the green onions, cilantro, bell pepper, mango, olive oil, lime juice, garlic salt, and black pepper; set aside. Lightly coat four squares of foil with olive oil or cooking spray. Place fish diagonally on the foil, and stuff each with 1/4 of the mango stuffing. If it doesn't all fit inside the fish, then just place the remainder on top of the fish. Fold the corners of the foil over the head and tail of the fish, then fold the remaining corners over the body of the fish. Cook the packets on both sides for about 20 minutes total, until the fish has cooked and flakes easily.
Pour the milk into a large pot, and heat until the temperature reaches 195 degrees F (90 degrees C), or almost boiling. Stir constantly to prevent scorching on the bottom of the pot. When the milk reaches the temperature, remove from the heat, and stir in the vinegar. Let stand for 10 minutes. Line a strainer with cheesecloth, and set over the sink or a large pot or bowl. The milk should separate into a white solid part, and a yellowish liquid (whey). Stir the salt into the milk, then pour through the cloth-lined strainer. Let the curds continue to drain in the strainer for 1 hour. Discard the whey. After the cheese has finished draining, pat into a ball, and remove from the cheese cloth. Wrap in plastic and store in the refrigerator until ready to use. Fresh cheese will usually last about a week.
Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan. In small pan boil one cup water. Add currants or raisins, and boil for two minutes. Drain. In mixing bowl beat egg, oil, and sugar. Stir in zucchini and vanilla. In another bowl, measure flour, baking powder, soda, salt, cinnamon, nutmeg, coconut, walnuts, and currants or raisins. Stir to combine thoroughly. Pour all at once over batter in mixing bowl. Stir to moisten. Turn into greased 9x5x3 inch loaf pan. Bake at 350 degrees F (175 degrees C) for 1 hour until an inserted toothpick comes out clean. Cool in pan 10 minutes. Turn out on rack. Cool and wrap.
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Place tomatillos cut side down on a baking sheet. Broil in preheated oven until slightly charred, about 5 minutes. Transfer tomatillos to a food processor with cilantro, onion, jalapeno pepper, serrano pepper, lime juice, and sugar; pulse until well mixed.
Mix brown sugar, salt, paprika, garlic powder, black pepper, thyme, oregano, and cayenne pepper together in an airtight container, seal, and shake.
Stir tuna, cottage cheese, pineapple, basil, and salt together in a bowl.
Heat olive oil in a saucepan over medium heat. Cook and stir onion, carrot, and garlic until onion is golden, about 5 minutes. Add tomatoes, sugar, salt, and pepper. Bring to a simmer; turn heat down to low. Continue simmering, stirring occasionally, for 10 minutes. Meanwhile, heat vegetable oil in a separate pan over high heat. Fry eggplant slices in the hot oil until lightly browned, about 2 minutes per side. Drain eggplant slices on paper towels. Mash the tomatoes in the saucepan using a fork for a less chunky texture. Remove from heat. Add eggplant and olives; stir gently to incorporate.
Preheat an oven to 375 degrees F (190 degrees C). Bring a large steamer pot of water to a boil. Place fennel, celery root, and onion slices in the steamer insert. Steam until tender, approximately 7 to 10 minutes. Spread the steamed vegetables and apple slices evenly in the bottom of an 8 x 8-inch baking dish. Sprinkle with salt and pepper. Pour cream around the sides of the dish until the liquid reaches half-way to the top. Sprinkle with shredded cheese, and cover tightly with foil. Bake in preheated oven until hot and bubbly and cheese has melted, approximately 40 minutes.
Combine gin, lemon juice, and honey syrup in a cocktail shaker. Add ice, cover and shake until chilled. Strain into a chilled coupe glass.
Pound chicken breasts on a work surface to at least 1/2-inch thickness. Whisk safflower oil, lemon juice, garlic, and Italian seasoning together in a bowl and pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 6 to 24 hours. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken from the marinade and shake off excess. Discard the remaining marinade. Cook chicken on preheated grill until longer pink in the center, about 3 minutes per side. Transfer chicken to a plate and let sit for 10 minutes before serving.
Bring the water to a boil in a large pot. Sprinkle in the gari, and cook, stirring constantly, until it becomes a paste similar to mashed potato consistency.
Preheat oven to 375 degrees F (190 degrees C). Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the lasagna noodles, and return to a boil. Cook, uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain. Heat a large skillet over medium-high heat and cook and stir the sausage, ground beef, and garlic until the meat is crumbly, evenly browned, and no longer pink. Drain any excess grease. Stir in the diced tomatoes, tomato sauce, parsley, basil, oregano, and sugar. Bring to a boil over high heat, then reduce the heat to medium-low, and simmer, stirring occasionally, until the sauce is thickened, about 30 minutes. Stir together the sour cream, eggs, Parmesan cheese, green olives, salt, black pepper, and 1/2 of the mozzarella cheese in a bowl. To assemble the lasagna, spread a thin layer of the meat sauce evenly over the bottom of a 9x13 inch baking pan. Cover with 1/3 of the lasagna noodles, 1/3 of the remaining meat sauce, 1/3 of the sour cream mixture. Repeat this layering 2 more times. Sprinkle the remaining mozzarella cheese evenly over the lasagna. Bake in the preheated oven until the sauce is bubbly and the top is golden brown, about 30 minutes.
Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water; cool, peel and chop. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking dish. In a 2 quart pot, combine the chicken stock, butter, bell pepper, onion and celery. Bring to boil and simmer until vegetables are tender. In a large bowl, combine the cornbread, eggs, olives, chestnuts, salt, pepper, sage and poultry seasoning. Pour broth over cornbread and mix thoroughly. Place stuffing in baking dish; bake for 60 to 75 minutes or until edges begin to brown.
Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch pan. In a medium bowl, combine the flour, baking soda, baking powder and salt. In a separate bowl, cream the shortening and brown sugar. Mix in the egg, orange juice and zest until well blended. Gradually add the dry ingredients, stirring constantly. Stir in the butterscotch chips and coconut. Pour the dough into greased baking pan. Bake for 25 to 30 minutes, until top is golden brown. Let cool before cutting into squares.
Mix beef stock, tomato paste, shallot, Dijon mustard, garlic, apple cider vinegar, avocado oil, cumin, cayenne pepper, black pepper, horseradish, red pepper flakes, and salt in a saucepan over medium heat. Bring to a simmer, stirring until mixture is well combined. Reduce heat to medium-low, cover, and simmer until slightly thickened, 15 to 20 minutes, stirring frequently.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Pour cake mix into a large bowl. Stir in the oil and eggs until well blended. Mix in chocolate chips. Drop dough by teaspoonfuls onto the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Remove from pan to cool on wire racks.
Blend limeade, tequila, and raspberry-flavored liqueur in a blender until well mixed. Slowly stir light beer into limeade mixture.
Cream together the butter with the sugar in a large mixing bowl. Beat in egg yolks and vanilla. Gradually beat in flour. Turn into a ball, cover and let stand at room temperature for 2 hours. Preheat oven to 375 degrees F (190 degrees C). To form the crescents, roll about 1 Tbsp of the dough in the palms of your hands. Then continue rolling to form a rope about 3 inches long and 1/2 inch thick. Bend rope to form crescent. Repeat with remaining dough, placing on ungreased cookie sheets about 1 inch apart. Bake for about 10 to 12 minutes. Cookies should be white in color. Let cool on cookie sheets for 5 minutes to prevent breaking. Then, while cookies are still warm, carefully roll in vanilla sugar. (May be found in bulk food stores). Repeat with remaining cookies. Cool cookies completely. Melt chocolate in a double boiler set over low heat. When cookies are cool, dip tips of each cookie in melted chocolate, then set on waxed paper to dry.
Bring a large pot of lightly salted water to a boil. Add pasta, cook for 8 to 10 minutes, until al dente. Drain, and cool. In a large bowl, mix the cooled pasta, creamy salad dressing, ranch dressing mix, tuna, Cheddar cheese, apple, carrot, and raisins. Chill 1 hour in the refrigerator before serving.
Preheat an oven to 350 degrees F (175 degrees C). Pour the melted butter in a 9x13-inch baking dish, then sprinkle the brown sugar all around. Arrange the pineapple rings in a single layer in the baking dish, placing a maraschino cherry in the center of each ring. Set aside. Combine the flour, baking soda, ginger, cinnamon, cloves, and salt in a bowl. Beat 1 cup butter and the white sugar with an electric mixer in another bowl until light and fluffy. Beat in the eggs and molasses. Gradually stir the flour mixture into the liquid ingredients, alternating with the hot water and reserved pineapple juice, until just combined. Slowly pour the batter evenly into the prepared pan, being careful not to move the arranged pineapple slices. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool the cake in the pan completely on a wire rack. When the cake is cool, run a paring knife between the cake and the edge of the pan. Cover the cake pan with a plate, and invert it to tip the cake out of the pan and onto the plate.
In a medium bowl combine the cream cheese, onion, parsley, dill, garlic and lemon pepper. Add crabmeat and mix thoroughly. Season with salt and pepper to taste. Cover and chill in refrigerator (can be prepared 2 hours ahead). Using a small sharp knife, cut in half horizontally through the center of each chicken breast half, creating a pocket. Fill each pocket with 1/4 of the crab stuffing. Then dip each chicken piece into flour, eggs and finally bread crumbs to coat. Cover completely. In a large skillet melt butter or margarine with oil over medium heat. Add filled, breaded chicken breast halves to skillet and saute until golden brown and cooked through (juices run clear), about 10 minutes each side. Remove from skillet, drain on paper towels and serve.
Preheat the oven to 350 degrees F (175 degrees C). Butter a 10x15-inch rimmed baking pan. Beat 1/2 cup butter and white sugar together in a bowl using an electric mixer until creamy. Beat in bananas, eggs, and 1 teaspoon vanilla extract. Combine flour, baking soda, and salt in a separate bowl. Add to the banana mixture and mix well. Pour into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes. Beat cream cheese and 1/2 cup butter together in a bowl using an electric mixer until fluffy. Add confectioners' sugar and 2 teaspoons vanilla extract gradually; beat well. Spread frosting over the cooled bars and sprinkle walnuts on top.
Preheat oven to 375 degrees F (190 degrees C). Grease a cookie sheet. In a large mixing bowl, combine matzo meal, water, oil, sugar, and salt. Mix well then let mixture cool. Add eggs to the mixture. Drop rolls by rounded tablespoons onto the prepared cookie sheet. Bake at 375 degrees F (190 degrees C) for one hour, checking to make sure they are golden brown and not burned.
Preheat oven to 350 degrees F (175 degrees C). Mix the flour, salt and water. Knead dough until smooth. Roll out dough and cut into desired shapes. Bake at 350 degrees F (175 degrees C) for 1 hour. Once cool paint with colors, if desired.
Place chicken in a skillet, and sprinkle with lemon juice and 1/2 the rosemary. Pour broth into the skillet. Bring to a boil, reduce heat to low, and simmer 25 minutes, or until chicken juices run clear. Drain, cool, and dice chicken. In a large bowl, toss chicken with lemon zest, remaining rosemary, walnuts, celery, blue cheese, mayonnaise, brown mustard, salt and pepper, and garlic powder. Chill in the refrigerator at least 1 hour before serving.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain and return pasta to pot. Add butter, milk, and cheese mix to macaroni; stir until evenly mixed. Stir eggs into macaroni and cheese until incorporated. Add 1 cup mozzarella cheese; stir until just combined. Spread macaroni and cheese mixture into the prepared baking dish; top with pasta sauce. Sprinkle the remaining 2 cups mozzarella cheese over sauce. Cover the cheese layer with pepperoni and season with oregano. Bake in the preheated oven until cheese is melted, about 30 minutes.
Preheat an outdoor grill for medium-high heat. Mix together ground turkey, pesto, garlic, feta cheese, 1 1/2 teaspoons seasoned salt, and breadcrumbs in a bowl until evenly blended. Form into 4 patties. Grill pesto burgers until no longer pink in the center, about 5 minutes per side. Sprinkle with seasoned salt halfway through cooking.
Preheat oven to 425 degrees F (220 degrees C). Oil a large baking sheet. Stir sugar, soy milk, peanut butter, canola oil, and vanilla extract together with a whisk in a large bowl until completely smooth. Mix flour, oats, baking soda, and salt in a separate bowl; add to the peanut butter mixture and stir to combine. Fold chocolate chips and walnut pieces into the flour mixture. Drop your batter by large spoonfuls onto prepared baking sheet. Bake cookies in preheated oven until browned along the edges, about 10 minutes. Cool cookies on sheet for 10 minutes before removing to a cooling rack to cool completely.