HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place honeydew melon in a single layer on a baking sheet. Cover and freeze until firm, about 30 minutes. Transfer frozen melon to a food processor with the sherbet and lime juice. Puree until smooth. Pour mixture evenly into 4 glasses, and garnish each glass with a strawberry. Serve immediately.
Zest grapefruit, then section the fruit, cutting it away from the peel and inner membranes. You should have 5 teaspoons zest and 3/4 cup grapefruit sections. Puree zest, sections, and any juices with sugar and vinegar. Add tea bag. Chill, covered, 4 hours to 2 days. Remove tea bag and strain. In a cocktail shaker half-filled with ice, combine 2 fluid ounces shrub and vodka. Shake until very cold. Strain into martini glass or an ice-filled old-fashioned glass. Garnish with a grapefruit wedge.
Mix flour, salt and baking soda. Add brown sugar and oatmeal, mix well. Cut in 1 cup butter. Spread half of the crumb mixture in a buttered 9 x 13 pan. Put apples on top of bottom layer. Cover with remaining crumb mixture and dot with 4 tablespoons butter. Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes. It is great served with ice cream!
Blend 1 Tbsp. oil with herbs in small bowl. Brush steak with herb mixture. Grill or broil steak, turning once, until steak is desired doneness. Let steak stand 10 minutes before slicing. Heat remaining 1 Tbsp. oil in large skillet and cook vegetables until crisp tender, about 4 minutes. Add 2 cups water to vegetables in skillet along with Knorr(R) Rice Sides(TM) - Cheddar Broccoli. Bring to a boil, stir, reduce heat and simmer, covered 7 minutes, or until rice is tender. Serve steak over vegetables and Knorr(R) Rice Sides(TM) - Cheddar Broccoli.
Preheat oven to 325 degrees F (165 degrees C). Grease two 5x9 inch loaf pans. In a large bowl, mix the flour, sugar, pudding mix, baking soda, baking powder, salt, and cinnamon. In a separate bowl, mix the milk, oil, applesauce, eggs, and vanilla. Stir the milk mixture into the flour mixture until smooth. Sprinkle the bottoms of the loaf pans with cinnamon sugar, and divide the batter between the 2 pans. Bake 1 hour in the preheated oven, or until a toothpick inserted in the center of a loaf comes out clean.
Preheat the oven to 200 degrees F (100 degrees C). Toss sweet and Yukon Gold potatoes with zucchini, carrot and green onion. Stir cottage cheese with flour, eggs, salt and pepper until well blended; pour over vegetables and stir to combine. Melt a little Spreadables in a large, nonstick skillet set over medium heat. Scoop 1/4 cup (50 mL) portions of vegetable mixture into skillet; flatten using back of measure. Cook for 5 minutes per side or until browned and cooked through. Transfer pancakes to a baking sheet in oven to hold warm. Repeat with remaining vegetable mixture, adding additional Spreadables to the skillet as needed. Serve pancakes with sour cream and cheese (if using).
Combine oats, water, and cacao powder in a saucepan; bring to a boil. Reduce heat and simmer until water is absorbed, about 5 minutes. Remove oatmeal from heat. Stir almond butter, flax meal, maple syrup, and vanilla extract into oatmeal. Transfer oatmeal to a bowl and top with banana and walnuts.
COMBINE flour, cocoa, baking soda, and salt in a medium bowl; set aside. BEAT butter and both sugars on medium-high speed in a large bowl until light and fluffy, about 3 minutes. BEAT in the egg. Gradually ADD the flour mixture on low speed until completely blended. STIR in chopped chocolate. DIVIDE dough in half. SHAPE each half into a 1 1/2-x 8-inch log. WRAP each log in Reynolds Kitchens Quick Cut Plastic Wrap. REFRIGERATE at least one hour until logs are chilled and firm enough to slice. PREHEAT oven to 350 degrees F. Line cookie sheets with Reynolds Kitchens Parchment Paper. SLICE cookie logs into 1/4-inch rounds. PLACE rounds 2 inches apart on lined cookie sheets, gently reshaping edges if necessary. BAKE until edges are set, 13 to 14 minutes. Cool for 2 minutes on a cooling rack. Carefully slide parchment paper with cookies onto a cooling rack; cool cookies completely on parchment paper. MAKE sandwiches using your favorite pint of ice cream. Using a large knife, CUT directly through the ice cream to make clean slices. Place an ice cream round onto cookie. ROLL edges in coarsely crushed candies to decorate. PLACE in a single layer in an airtight container lined with Reynolds Kitchens parchment paper. FREEZE immediately until ice cream is firm. Separate layers of cookies with sheets of parchment paper. Keep frozen until ready to serve.
Place a large cast iron skillet in the oven. Preheat oven to 375 degrees F (190 degrees C). Combine ground beef, Italian bread crumbs, noodle soup mix, 1/2 the tomato sauce, eggs, onion, ketchup, cracker crumbs, 1 tablespoon Worcestershire sauce, barbeque sauce, steak sauce, salt, 1 1/2 teaspoons black pepper, 1 teaspoon garlic powder, and 1/2 teaspoon onion powder in a large bowl; mix well. Mix remaining tomato sauce, 1 tablespoon Worcestershire sauce, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and cayenne pepper in a small bowl until topping is smooth. Remove skillet from the oven. Place ground beef mixture in skillet, smoothing the top. Spread topping over beef. Bake in the preheated oven until beef is mostly cooked through, about 1 hour 30 minutes. Remove from oven and drain off grease. Return to the oven and continue cooking until meatloaf juices run clear and an instant-read thermometer inserted into the center reads at least 160 degrees F (70 degrees C), about 1 hour more. Remove meatloaf from oven and allow to cool for 15 minutes before serving.
Place the sweet potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Mash the potatoes until smooth, then stir in the hazelnuts, heavy cream, sour cream, and apple cider. Season to taste with salt and pepper.
Place steak into a casserole dish and season with salt and black pepper. Whisk cola-flavored beverage, ketchup, Worcestershire sauce, garlic, chili powder, salt, mustard, and cayenne pepper together in a bowl; pour over steak. Marinate steak in the refrigerator, at least 1 hour to overnight.
Preheat oven to 350 degrees F (175 degrees C). In a bowl, mix the cream cheese, walnuts, onion, eggs, oats, and soy sauce. Form into patties. Heat the oil in a skillet over medium heat, and cook the patties 2 minutes on each side, just until firm. Place the patties in a baking dish. Pour in the cream of mushroom soup. Bake 1 hour in the preheated oven.
Preheat oven to 400 degrees F (200 degrees C). Blend almonds in a blender or food processor to the consistency of bread crumbs. Transfer ground almonds to a shallow dish and add 2 tablespoons Parmesan cheese, salt, pepper, and Italian seasoning. Place chicken in a resealable plastic bag and pound, using a meat mallet, until about 1-inch thick. Press chicken into almond mixture until evenly coated. Heat coconut oil in a skillet over medium heat; cook chicken until a nice crust forms, about 5 minutes per side. Transfer chicken to a baking sheet. Bake in the preheated oven until chicken is no longer pink in the center, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Heat pasta sauce in a saucepan over medium heat until warmed through, 3 to 4 minutes. Pour over cooked chicken and top with remaining Parmesan cheese. Turn on oven's broiler. Broil chicken Parmesan until cheese is bubbling and golden, about 3 minutes.
Preheat the oven to 325 degrees F (165 degrees C). In a large glass or metal bowl, whip the egg whites until they can hold a peak. Gradually sprinkle in the sugar, while continuing to whip the egg whites to stiff peaks. Fold in saltines, vanilla, baking powder and pecans. Spread evenly into an ungreased 9 inch deep dish pie plate. Bake for 30 minutes in the preheated oven, or until a skewer inserted into the center comes out clean. Remove from the oven, and cool. The crust will puff and crack as it cools. When crust is completely cool, arrange sliced peaches over the top. Cover with aluminum foil to protect their color until serving. Top with sweetened whipped cream just before serving.
Preheat the oven to 325 degrees F (165 degrees C). Combine shortening, sunflower seed butter, white sugar, and brown sugar in a large bowl; beat with an electric mixer until light and airy. Add eggs one at a time and continue beating on medium speed until very light. Sift flour, baking soda, ground ginger, and salt into a separate bowl. Mix well. Stir in candied ginger, chocolate, and sunflower seeds. Gradually add flour mixture to the creamed shortening mixture, stirring gently until combined. Do not overmix. Drop teaspoonfuls of dough onto ungreased cookie sheets. Bake in the preheated oven until cookies appear set, 8 to 10 minutes. Do not wait for the edges to brown. Cool on the cookie sheets for 2 to 5 minutes. Transfer to wire racks to cool completely.
Bring a large pot of water to a boil, season with salt. Cook pasta 1 minute less than package directions. Drain and toss pasta with 1 tablespoon of olive oil in a large mixing bowl. Place pasta on a sheet tray to cool down. Combine mustard with lemon juice and zest in a separate large mixing bowl. Drizzle in the remaining olive oil slowly to make a creamy dressing, season with salt and black pepper. Add pasta, tomatoes and mozzarella, stir to combine. Fold in the chopped oregano before serving.
Heat a small, heavy skillet over medium heat. Add the cumin seeds and peppercorns to the pan; stir constantly until fragrant and beginning to brown, about 2 minutes. Cool. Using a mortar and pestle, crush toasted spices with garlic, salt, and oregano to make a paste. You can also do this in the small bowl of a food processor. Transfer to a small bowl, and stir in orange juice, lime juice, lemon juice, sherry, and olive oil. Place the pork in a large resealable plastic bag. Pour citrus marinade over meat, and seal. Refrigerate for 12 to 24 hours, turning the bag over occasionally. Preheat the oven to 325 degrees F (165 degrees C). Transfer pork and marinade to a roasting pan, and place in the oven. Roast for about 2 1/2 hours, basting with pan juices occasionally, or until an instant read thermometer inserted in the center reads 145 degrees F (63 degrees C). Add small amounts of water to the pan if it dries out. Transfer the pork to a carving board, cover loosely with foil, and let rest for 15 minutes. Carve, and serve.
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x5-inch loaf pan. Heat 2 tablespoons olive oil in a large skillet over medium heat and cook and stir shallot, garlic, green bell pepper, eggplant, tomato, and zucchini until soft, 10 to 15 minutes. Season vegetables with a sprinkling of salt and black pepper as they cook. Whisk self-rising flour with eggs and milk in a large mixing bowl until smoothly combined; whisk in olive oil. Gently fold vegetables into flour mixture; stir in Swiss cheese. Pour batter into the prepared loaf pan. Bake loaf in the preheated oven until a toothpick inserted in the middle comes out clean, about 45 minutes. Let cool 10 minutes in the pan before removing to finish cooling on a wire rack; slice when cooled.
Mix oats, flour, sugar and coconut together. In a small saucepan over low heat, melt the syrup and butter together. Mix the soda and the boiling water and add to the melted butter and syrup. Add butter mixture to the dry ingredients. Drop by teaspoons on greased cookie sheets (or baking paper). Bake at 350 degrees F (175 degrees C) for 18 to 20 minutes.
Stir water, sugar, and butter together in a pot over medium-high heat until sugar dissolves and mixture has a syrupy texture, 5 to 10 minutes. Add peaches to syrup; bring to a boil. Whisk flour, baking powder, and salt together in a bowl. Stir milk into flour mixture until a stiff batter forms. Drop batter by large spoonfuls into boiling peach syrup; cover the pot with a lid, reduce heat to medium, and cook until dumplings are set, about 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). In a small bowl, mix olive oil, water, garlic, lemon juice, thyme, rosemary, bouillon cubes and pepper. Arrange potatoes evenly in the bottom of a medium baking dish. Pour the olive oil mixture over the potatoes. Cover, and bake 1 1/2 to 2 hours in the preheated oven, turning occasionally, until tender but firm.
Preheat oven to 350 degrees F (175 degrees C). Grease two 5x9 inch loaf pans and set aside. Blend together the butter, sugar, eggs, evaporated milk and almond extract. Sift together the flour, baking powder and cinnamon. Add to wet ingredients and stir. Add coconut, coarsely mixed dry chopped fruit and raisins. Mix well and pour into prepared loaf tins. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Remove from pans and cool on wire rack.
Place the shrimp, shallot, 1 clove of garlic, creole seasoning, and 1/4 cup of olive oil in a bowl, and stir to coat the shrimp with the marinade. Set the shrimp aside. Fill a large pot with lightly salted water and bring to a rolling boil. Once the water is boiling, stir in the spaghetti, 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 12 minutes. Drain well in a colander set in the sink. While the pasta is cooking, heat 1 tablespoon of olive oil in a skillet, and brown the sausages on all sides until they are evenly brown, about 10 minutes. Remove the sausages from the skillet, and cook and stir the red bell pepper, yellow bell pepper, green bell pepper, and onion in the hot skillet until the vegetables are slightly softened, 4 to 5 minutes. Stir in 2 cloves of garlic, and cook and stir until the garlic is fragrant, about 5 more minutes. Slice the sausages, and return them to the skillet. Stir red wine and pasta sauce with the sausages and vegetables, bring to a simmer over medium-low heat, and simmer until the vegetables are soft, the sausage is no longer pink in the middle, and the sauce has reduced to about half its volume, 10 to 15 minutes. Stir in red pepper flakes and salt. Heat butter in a skillet; cook and stir the shrimp and marinade mixture until the shrimp are pink and opaque and the shallot becomes translucent, 5 to 8 minutes. To serve, place about 1/2 cup of cooked pasta on a warmed plate, and spoon shrimp over one side of the pasta, and sausage and peppers on the other side.
Cut steak in half crosswise into 2 equal pieces. Place in a zip-top plastic bag. Pour in marinade; squeeze air out of bag and seal. Place in a bowl; refrigerate 4 hours to overnight. Preheat an outdoor grill for high heat and lightly oil the grate. Remove marinated steaks from bag and drain on paper towels. Sprinkle both sides with salt and pepper. Place steaks on the grill. Cook until medium-rare, about 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read between 125 and 130 degrees F (54 degrees C). Transfer steaks to a warm plate; lightly tent with aluminum foil. Let rest 8 to 10 minutes before slicing and serving.
Beat milk and pudding mix together in a bowl using an electric mixer until pudding is thickened. Stir vodka and coffee-flavored liqueur into pudding; fold in whipped topping. Pipe or spoon pudding mixture into shot glasses. Freeze until ready to serve.
Heat olive oil in a large skillet over medium-high heat. Add roast and garlic; season roast with salt and pepper. Cook roast until browned on all sides, about 5 minutes. Transfer roast and garlic to a slow cooker; add onions, crushed tomatoes, diced tomatoes, water, green bell pepper, mushrooms, red wine, sugar, fennel seed, Italian seasoning, and thyme. Cook on Low for 6 hours.
Combine vegetable broth, sea salt, brown sugar, peppercorns, rosemary, sage, and thyme in a large stockpot. Bring to a boil, stirring frequently until salt and sugar dissolve. Remove from heat and let cool to room temperature. Pour the water, broth mixture, and apple cider vinegar into a 5-gallon bucket; stir until brine is combined. Add the apples, onion, Worcestershire sauce, and garlic to the brine mixture.
Preheat the oven to 400 degrees F (200 degrees C). Place the cut sweet potatoes into a microwave-safe dish with the water. Cook on in the microwave for 5 minutes on full power. Drain off liquid, and toss with Italian seasoning, lemon pepper, salt, pepper, and olive oil. Arrange fries on a baking sheet in a single layer. Bake for 30 minutes, turning once, or until fries are crispy on the outside.
Preheat oven to 350 degrees F (175 degrees C). Lay a 24-inch long sheet of parchment paper down on a work surface. Mix together the ground beef, bread crumbs, onion soup mix, barbecue sauce, garlic, egg, flour, and black pepper in a bowl until well combined. Place the meat mixture down on the piece of parchment paper, and pat it into a rectangle shape about 10x16 inches. Lay deli ham slices down on the meat, keeping a 1-inch margin around all sides of the rectangle. Sprinkle Swiss cheese over the ham. Carefully lift up the short edge of the meat square with the parchment paper, and gently nudge and roll up the meat. Seal the edges and ends well. Place the meat roll into a 9x13-inch baking dish. Bake in the preheated oven for 45 minutes. While the roll is cooking, mix together ketchup, mustard, brown sugar, and soy sauce, stirring until sugar has dissolved. Remove the roll from the oven, and spread the ketchup mixture over the roll. Return to the oven for 15 more minutes.
Scoop out meat from each avocado half, and cube. Reserve the peels. Place cubes in a bowl. Sprinkle cubes and inside of peels with lemon juice. In the bowl with avocado, gently mix the shrimp, peas, olives, onion, and celery. Season with garlic powder, onion powder, salt and pepper. Fold in enough mayonnaise to evenly moisten all ingredients. Spoon the mixture into the reserved peels, and serve within 1 hour.
Preheat oven to 350 degrees F (190 degrees C). Grease the bottom of a 9x13 inch pan. Pour one cup of yellow cake mix into a medium size mixing bowl; set aside. Combine remaining cake mix, 1/2 cup melted butter and 1 egg; mix well. Press into the baking pan. Combine pumpkin pie filling, 2 eggs and milk in a medium size mixing bowl; mix until smooth. Pour evenly over the crust in the 9x13 inch pan. Pour the sugar and cinnamon into the mixing bowl containing the 1 cup of yellow cake mix. Cut in the butter until the mixture looks crumbly. Sprinkle this mixture over the pumpkin filling. Bake for 45 to 50 minutes or until a knife inserted into the bars come out clean. Let cool before slicing.
Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch square baking pan or line with parchment paper. Melt butter, hazelnut liqueur, and chocolate-hazelnut spread together in a small saucepan over medium heat, stirring occasionally, until starting to bubble, about 5 minutes. Remove saucepan from heat and cool slightly. Whisk flour, cocoa powder, and salt together in a bowl. Beat white sugar, brown sugar, eggs, and vanilla extract together in a large bowl using an electric mixer until smooth and creamy; slowly mix in butter mixture until smooth. Stir flour mixture into butter-sugar mixture just until batter is combined; fold in chocolate chips, if using. Pour batter into the prepared pan. Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, 20 to 25 minutes. Cool brownies in pan for at least 2 hours before cutting.
Combine chickpeas, tahini, water, lemon juice, garlic, cumin, and salt in food processor or blender; puree until smooth. Transfer hummus to a flat dish. Sprinkle parsley over the hummus to serve.
Whisk olive oil, dry mustard, melted butter, 1 tablespoon lemon juice, 1 tablespoon kosher salt, garlic powder, red pepper flakes, 1 teaspoon black pepper, and 1 teaspoon dried dill in a 9x13-casserole dish. Coat fish with seasoned olive oil mixture, turning several times to coat. Cover dish with plastic wrap and refrigerate for 1 hour (up to overnight) to marinate. Preheat oven to 350 degrees F (175 degrees C). Mix sour cream, red onion, 3 tablespoons lemon juice, parsley, garlic, 1 tablespoon kosher salt, 1 teaspoon black pepper, and 1 teaspoon dill in a bowl until combined. Spread sour cream mixture over fish. Sprinkle Cheddar cheese over sour cream mixture. Bake in the preheated oven until the fish flakes easily with a fork, about 20 minutes. Remove fish from oven and top with French-fried onions. Return to oven and bake until onions are lightly browned, about 10 more minutes.
Stir together flour, 1 1/3 cups oats, salt, and baking soda. In a large bowl, cream 1/2 cup butter or margarine with 2/3 cup brown sugar. Beat in the eggs, then the bananas and vanilla. Beat the flour mixture into the banana mixture. Turn the batter into a greased and floured 8 inch square pan. Mix 3/4 cup oats, 1/3 cup brown sugar, melted butter or margarine, walnuts, and cinnamon together until crumbly. Sprinkle evenly over the top of the batter. Bake in preheated oven at 350 degrees F (175 degrees C) for 40 to 45 minutes, or until it tests done. Transfer to a rack to cool.
Heat oven to 375 degrees F. Line large cookie sheet with cooking parchment paper. In medium bowl, mix sausage, cheese and cranberries. Separate dough into 8 triangles. Slightly stretch shortest side of dough triangle. Gently press filling into tablespoon, and place at shortest side of triangle. Fold corner of dough over filling to make small cone to surround filling; press edge to seal. Wrap remaining point around front of filled crescent on cookie sheet. Press bottom layer of opening of dough cone to lengthen slightly. Add remaining filling to remaining crescents, dividing evenly. Curve tip of each crescent slightly for cornucopia appearance. Brush with beaten egg. Bake 13 to 15 minutes or until golden brown. Serve warm.
In a large bowl, stir together cherry pie filling, cranberry sauce, raisins, cornstarch, and ginger. Make piecrust dough, substituting orange juice for water. Divide dough 55 % / 45 %. Roll larger piece to 1 1/2 inches larger than 9 inch pie pan. Place crust in pie plate leaving one inch overhang, and brush with egg white. Spoon cherry filling into pie crust. Roll second crust to 12 inch round. Cut into 14 strips to make a lattice top. Moisten edge of bottom crust with water. Place 7 strips across pie. Do not seal ends. Fold every other strip back halfway from center. Place center cross strip on pie and replace folded part of strips. Now fold back alternate strips. Place second cross strip in place. Repeat to weave cross strips into lattice. Seal ends. Turn bottom crust edge up over ends of strips. Pinch to seal. Make high fluted edge. Brush pastry with milk, and sprinkle lightly with sugar. Bake at 400 degrees C (205 degrees C) for 50 minutes, or until fruit begins to bubble and crust is golden brown. Cool pie slightly on wire rack.
Combine honey, cocoa powder, and espresso powder in a small saucepan over medium-low heat. Cook and stir until cocoa and espresso are dissolved and mixture is smooth, 3 to 5 minutes. Remove from heat. Let cool, 10 to 15 minutes. Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Beat egg whites in a glass, metal, or ceramic bowl until peaks start to form. Add sugar gradually, continuing to beat until a thick and glossy meringue is formed. Place almonds in a food processor; grind in short bursts until a fine meal forms. Stir almond meal, coconut, matzo cake meal, and vanilla bean paste into the cooled espresso mixture. Fold in 1/3 of the egg whites at a time until well mixed. Spoon out about 1 tablespoon of the dough and roll into a ball. Place on the prepared baking sheet. Repeat with the remaining dough, placing macaroon balls about 1 inch apart. Press an espresso bean onto each macaroon. Bake in the preheated oven until firm, 15 to 20 minutes. Remove macaroons using a spatula; transfer to a rack to cool for 20 to 30 minutes. Place macaroons in an airtight container; let rest until set, 4 to 6 hours.