HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend eggs, coffee, chocolate syrup, and almond extract in a blender. Pour sweetened condensed milk and whipping cream into the egg mixture; blend again. Pour whiskey into the blender; blend until smooth. Chill overnight or 8 hours before using.
Cut papaya in half and remove seeds. Reserve 2 tablespoons of seeds for the dressing. Peel and dice the papaya, and place in a medium bowl. Add tomatoes, red onion, red pepper and basil, and set aside. In a food processor or blender, combine the papaya seeds, sugar, wine vinegar, oil, mustard and green onions. Process until smooth and thick, and most of the seeds have broken up. Pour over the papaya mixture and stir to coat all of the ingredients. Serve with slices of baguette.
In a small bowl, stir together yeast, sugar and hot water; set aside until bubbles form on the yeast's surface. Stir in salt and olive oil. Place flour in a large bowl, then stir in yeast mixture and bring mixture together to form a soft dough. Working on a lightly floured surface, use your hands to knead the dough until it's satiny smooth and soft, about 15 minutes. Cover dough with a clean towel and set aside to rest. Coarsely chop the spinach. Bring a large pot of salted water to boil and add spinach. Cook spinach 2 minutes, or just until wilted; drain very well and return to the pot. Add onions, lemon juice, garlic, basil, mint, and garlic salt. Cook and stir spinach mixture 2 minutes more to blend the flavors. Place a pizza stone in the oven and preheat to 450 degrees F (230 degrees C). Meanwhile, cut the dough into golf-ball size pieces and roll into 5-inch diameter disks about 1/4-inch thick. Place 1 tablespoon of spinach filling in the middle of each disk. Be sure to stir the spinach mixture frequently so the juice doesn't separate. Fold up three sides of the disk to make a triangle, leaving a small hole in the center to release steam while baking. Bake 10 to15 minutes, or until golden brown. Remove and cool on racks.
Combine red onion, white onion, yellow onion, tomatoes, banana peppers, green peppers, tomato paste, white vinegar, garlic powder, salt, cayenne pepper, cumin, brown sugar, and white sugar in a large pot. Simmer until thick, about 3 hours. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the salsa into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 to 15 minutes. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Refrigerate after opening.
Place ground beef into a large soup pot over medium heat. Cook the beef until it begins to lose its pink color, about 8 minutes, breaking the meat up into crumbles as it cooks; stir in celery, red bell pepper, and onion. Continue to cook until the beef is browned, about 8 more minutes. Drain excess fat. Stir in diced tomatoes, tomato juice, water, chili powder, brown sugar, and beef bouillon cubes; cover, reduce heat, and simmer for 30 minutes. Stir in the macaroni, and continue simmering until the pasta is tender, 10 to 15 more minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie plate. Combine 1/2 cup butter and 3 tablespoons sugar in a bowl; beat with an electric mixer until creamy. Beat in 1 egg until well blended. Beat in flour and baking powder. Chill crust mixture for 30 minutes. Spread crust mixture into the greased pie plate. Combine cottage cheese, 1/2 cup sugar, 2 eggs, 1/3 cup melted butter, almonds, sour cream, lemon juice, lemon zest, and vanilla extract in a blender; blend until smooth. Pour over crust in the pie plate. Bake in the preheated oven until set, about 40 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan. Smooth cottage cheese in a blender or force through strainer. Put into bowl. Beat in sugar. Add eggs one at a time, beating well after each addition. Set aside. Measure flour, baking powder, soda, salt, walnuts, and mixed peel into a second bowl. Mix together well. Pour into first bowl. Stir to moisten. Scrape into greased 9x5x3 inch loaf pan. Bake at 350 degrees F (175 degrees C) for about 1 hour. Cool for 10 minutes before turning out to finish cooling on rack. Wrap well. Serve with butter.
Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 9 inch round cake pans. Cream together butter, 2 cups sugar, eggs, and vanilla. Sift together flour, baking powder, and salt. Add flour mixture alternately with milk into egg mixture. Divide batter into 3 parts. Fill two pans with plain batter. Add spices, raisins, and nuts into remaining batter, and pour batter into third pan. Bake for 25 minutes, or until done. Cool layers on wire racks. Mix together orange juice and rind, 2 cups coconut, 2 cups sugar, boiling water, and cornstarch in a 2 quart pan. Bring to a boil, and cook until mixture falls in lumps from a spoon. Put layers together with filling, placing spiced layer in the center. Ice cake with Seven Minute Frosting, and cover with remaining coconut.
In a medium bowl, stir together the flour, baking soda, salt and cinnamon. In a 1 quart glass jar, layer the ingredients in the following order: Flour mixture, walnuts, 1/2 cup of the mini candy coated chocolates, raisins, oats, remaining candies, and brown sugar. Pack down well after each addition and attach a tag with the instructions. Enclose a card with the following instructions: 1) Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets; 2) In a large bowl, cream together 3/4 cup of butter, 1 egg and 3/4 teaspoon of vanilla until light and fluffy. Stir in the contents of the jar until well blended. Roll dough into 1 inch balls and place them 2 inches apart onto the prepared cookie sheets; 3) 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.
Immerse nine 8-ounce jars in simmering water. Wash lids and rings in warm soapy water. Heat olive oil in a large skillet over medium heat. Add red bell peppers, onion, and habanero pepper; cook and stir until softened, 5 to 10 minutes. Stir in sugar, vinegar, garam masala, and coriander; cook until fragrant, 1 to 2 minutes. Stir apricot nectar and orange juice concentrate into the skillet. Bring to a boil; simmer for 5 minutes. Whisk water and 1/4 cup plus 2 tablespoons flour together in a bowl until no lumps remain. Pour into the skillet; cook, whisking constantly, until mixture thickens, 5 to 10 minutes. Pack mixture into the hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw on rings. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring the water to a rolling boil, cover the pot, and process for 10 minutes. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, for 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Store in a cool, dark area.
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray. Melt butter with cinnamon, white and brown sugar, ginger, and salt in a large microwave-safe glass bowl on high, 1 to 2 minutes; remove from oven and stir until mixture is thoroughly combined. Dredge sweet potato pieces in the butter-brown sugar mixture to coat. Arrange fries on the prepared baking sheet. Bake in the preheated oven until fries are tender and coating has baked onto the fries, 30 to 35 minutes.
Spread peanut butter onto crackers; top each with 1 banana slice. Spoon chocolate spread into resealable plastic bag; cut small piece off one bottom corner of bag. Use to pipe horizontal lines onto banana slices to resemble bumble bee bodies. Cut remaining banana slices in half; place next to banana slices on crackers for the bees' wings. Add grapes for the bees' heads.
In a small saucepan over low heat melt butter with lemon juice and soy sauce. Stir in garlic and cook for about 10 minutes. Refrigerate overnight. Place green beans in a steamer over 1 inch of boiling water, and cover. Cook until tender but still crisp, about 10 minutes. Drain. Heat butter mixture and pour over beans. Stir in pimentos and peanuts. Toss and serve.
In a large bowl, mix together the spinach, cream cheese, water chestnuts, vegetable soup mix, mayonnaise and Cheddar cheese until well blended. Form into a ball, and roll in chopped walnuts. If the mixture is too soft to form a ball, refrigerate for about 30 minutes to set. Wrap the cheese ball in plastic wrap, and refrigerate overnight to blend the flavors before serving with your favorite crackers.
Preheat oven to 350 degrees F (175 degrees C.) Grease a 9x13 inch pan. In a small saucepan, combine the dried apricots, lemon juice and white sugar. Cook over medium high heat, stirring occasionally, until thick; set aside. In a large bowl, cream together the butter and brown sugar until smooth. Beat in eggs, one at a time, beating well after each addition. Combine flour, baking soda and salt, stir into the creamed mixture, then stir in the rolled oats. Set aside 1/4 of the mixture and press the rest into the bottom of the prepared pan. Spread the apricot mixture over the entire crust. Crumble the reserved oat mixture over the top of the apricot layer. Bake for 30 to 35 minutes in the preheated oven, until top is toasted. Cool before cutting into squares.
Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets lightly. Combine 3 tablespoons white sugar and 1 tablespoon lemon juice together in a small bowl. Beat sugar and butter with an electric mixer in a large bowl until smooth. Beat egg yolks, 2 teaspoons lemon juice, and vanilla extract into butter mixture. Add flour, half-and-half, and baking soda; stir until dough is just combined. Roll dough into walnut-size balls, coating each in the lemon sugar mixture and allowing excess to drip off. Place 2 inches apart onto prepared baking sheets. Bake in the preheated oven until edges are golden, 12 to 15 minutes. Cool on the baking sheet for 5 minute before removing to a wire rack to cool completely, about 20 minutes more.
In a medium bowl, combine butter, confectioners' sugar honey and cinnamon. Beat until light and fluffy.
Place coconut milk, ice cubes, and chocolate syrup in a blender; blend on high speed until ice cubes are crushed. Divide between 2 serving glasses.
Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes. Heat oil in a large skillet over medium-high heat. Cook and stir onion in the hot oil until tender, about 3 minutes. Add garlic and continue to cook and stir until onion is translucent, 2 to 3 minutes more. Stir green bell pepper and red bell pepper into onion mixture; cook until tender, about 5 minutes. Season with basil, oregano, black pepper, and salt. Pour wine into vegetable mixture and reduce heat to medium low. Simmer until liquid is reduced, about 5 minutes. Stir rice into vegetables. Top with Parmesan cheese before serving.
Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13 inch baking dish with cooking spray. Place the beef and onion in a skillet over medium heat. Cook until beef is evenly brown and onion is tender. Drain grease. Season with garlic powder, salt, and pepper. Mix in the tomatoes, and cook 5 minutes. Stir in the taco seasoning and water. Bring to a boil, reduce heat to low, and continue cooking 5 minutes, until thickened. Transfer to the prepared baking dish, and top evenly with corn. Prepare the corn muffin mix according to package directions. Spread evenly over the corn layer in the baking dish. Bake 20 minutes in the preheated oven, or until puffed and golden. Garnish with olives and cheese.
Wrap the bottom and sides of an 8-inch springform pan with aluminum foil. Combine graham cracker crumbs, butter, and salt in a bowl; mix thoroughly. Pour into the prepared pan; press tightly onto the bottom and up the sides of the pan using the bottom of a measuring cup. Freeze crust until firm, 10 to 15 minutes. Beat cream cheese, Neufchatel cheese, and 3/4 cup sugar in a bowl with an electric mixer until creamy, about 4 minutes. Beat in eggs one at a time; add vanilla. Beat in heavy cream. Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 2 minutes. Beat melted chocolate into the cream cheese mixture. Fold in flour. Pour chocolate cream cheese mixture over the chilled crust. Cover tightly with aluminum foil. Pour 1 1/2 cup water into the pot of an electric pressure cooker (such as Instant Pot(R)). Place the steam rack in the pot; set springform pan on top. Close and lock the lid. Set timer for 45 minutes. Set to high pressure according to manufacturer's instructions, 10 to 15 minutes. Release pressure naturally according to manufacturer's instructions, 10 to 12 minutes. Cool cheesecake to room temperature, about 1 hour. Combine cherries, apricot jam, and 2 tablespoons sugar in a saucepan over medium heat. Simmer until cherries are heated through and release some of their juices, 5 to 7 minutes. Mix water and cornstarch in a small bowl until smooth. Stir into the cherry mixture until thick and glossy, 2 to 3 minutes. Remove from heat; cool glaze to room temperature. Pour glaze over cheesecake and refrigerate until firm, at least 6 hours or overnight. Remove the springform ring and transfer cheesecake to a serving platter.
Preheat oven to 350 degrees F (175 degrees C). Roll out pie crust onto a baking sheet. Whisk almond paste, egg, and salt together in a bowl until blended. Spread over pie crust, leaving space on the perimeter to fold crust. Mix pears and lemon juice in a bowl. Arrange in a decorative pattern on top of almond mixture. Fold outer edges of crust over pears. Bake in the preheated oven until crust is golden, 30 to 50 minutes. Place almonds in a skillet over medium heat; cook and stir until toasted, about 3 minutes. Add preserves; cook and stir until saucy, 1 to 2 minutes. Pour over the tart.
Put frozen rolls on a baking sheet, spray a piece of plastic wrap with cooking spray and place over rolls. Let rise until doubled in size, about 3 hours. Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners. Mix white sugar, brown sugar, and cinnamon together in a bowl. Place melted butter in a small bowl. Grab approximately 1 tablespoon of thawed and risen dough and roll into a ball. Dip the ball in the melted butter and roll in the cinnamon-sugar mixture. Repeat to fill each muffin liner with 3 buttered and sugared dough balls. Combine apples and raisins in a bowl. Sprinkle about 1 teaspoon apple-raisin mixture over each muffin. Bake in the preheated oven until golden brown, about 25 minutes. Beat cream cheese, confectioners' sugar, whipping cream, and vanilla extract together in a bowl until glaze is smooth, 3 to 5 minutes. Drizzle glaze over muffins.
Bring a large pot of salted water to boil, place potatoes in the boiling water. Let potatoes cook until they are just becoming tender, approximately 8 to 10 minutes. Refrigerate the potatoes overnight. Preheat oven to 350 degrees F (175 degrees C). Grate the potatoes. In a small bowl, combine 1 teaspoon parsley, 1 teaspoon salt, 1/4 teaspoon pepper, 1 tablespoon minced onion, and 1/2 of the butter or margarine. In a separate small bowl, combine sour cream and milk. Layer 1/2 of the grated potatoes into the bottom of the prepared baking dish. Sprinkle the dried spice mixture over the layer of potatoes. Pour 1/2 of the sour cream and milk mixture over the potatoes and butter layers. Top this layer with 1/2 cup of processed cheese spread. Repeat the layering process one more time. Bake the casserole for one hour.
Cook the pasta in boiling salted water until al dente. Meanwhile, melt butter or margarine in a saucepan over medium heat. Add onion and garlic, and cook till transparent. Mix flour into butter or margarine mixture to make a paste. Add warmed milk, and stir until well mixed. Heat gently, and when milk is quite hot add the parmesan. Stir until cheese is melted and sauce is thick. Don't boil. Stir in the crab, heat through. Drain pasta. Serve sauce over hot noodles.
Preheat oven to 325 degrees F (165 degrees C). Set an oven rack in the center position of the oven. Prepare a 13x9-inch baking dish with cooking spray. Heat oil in a skillet over medium-high heat. Saute spinach in hot oil until wilted, 2 to 3 minutes; season with salt and pepper to taste. Beat milk, eggs, 1 teaspoon salt, and freshly ground black pepper together in a bowl until smooth. Line the bottom of the prepared baking dish with half the baguette slices. Spread about half the sausage cubes and half the sauteed spinach over the bread layer. Sprinkle 3 ounces Cheddar cheese, 3 ounces mozzarella cheese, and 1/4 cup scallions over the sausage and spinach. Pour 1 cup of the milk mixture over everything. Arrange remaining bread in a layer over the ingredients in the baking dish. Repeat layering of sausage, spinach, Cheddar cheese, mozzarella cheese, and green onions, respectively. Pour remaining milk mixture over the dish to soak ingredients completely. Cover dish with plastic wrap. Weigh plastic wrap down with 3 soup cans to keep top of strata immersed in liquid. Let sit at room temperature for 15 minutes. Bake in preheated oven until set in the center, about 50 minutes. Switch oven to Broil and continue cooking until the top of the strata begins to puff and turn brown in spots, about 5 minutes more. Let strata cool 8 to 10 minutes before serving.
Preheat oven to 325 degrees F (165 degrees C). Grease 2 9-inch round pans. Combine dry cake mix and gelatin powder in a large bowl; add 1 package raspberries with juice, eggs, vegetable oil, and hot water. Beat mixture thoroughly; divide batter between prepared round pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Fold 1 package thawed frozen raspberries through whipped topping in a bowl; spread about half the frosting evenly over 1 cake, place other cake atop the frosted cake, and frost with remaining frosting. Refrigerate at least 2 hours. Top frosted cake with halved strawberries along outer edge and with raspberries in a circular pattern in the middle. Place blackberry in center of cake.
Heat oven to 375 degrees F. In bowl, mix together tomatoes, onion and cilantro. Squeeze lime into the tomato mixture and toss until blended. Arrange a single layer of chips on heatproof platter or baking sheet. Top with spoonfuls of chili, tomato mixture, olives and cheese. Add jalapeno slices, if desired. Repeat layers until all the ingredients are used. Bake 15 minutes or until cheese is completely melted. Serve nachos hot.
Mix milk, rice, 1/2 of the sugar, vanilla extract, and salt together in a saucepan over medium-high heat. Bring to a boil. Blend remaining sugar with whole eggs and yolks in a bowl to make a creamy custard. Reduce heat of the milk mixture. Let simmer, uncovered, until thickened, 30 to 40 minutes. Fold in the custard. Heat until thickened again, about 5 minutes more. Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Remove the milk and custard mixture from heat. Let cool, about 10 minutes. Fold in the whipped cream. Pour pudding into a serving dish, cover, and refrigerate until chilled, at least 2 hours.
Inspect 2 mason jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until vegetables are ready. Wash new, unused lids and rings in warm soapy water. Divide carrots, radishes, cucumbers, and jalapeno peppers evenly into the 2 clean jars. Combine water, vinegar, sugar, and salt in a medium saucepan. Bring to a boil and cook until sugar is dissolved, about 3 minutes. Turn off heat and let cool for 2 minutes. Pour mixture over the vegetables in the jars and let come to room temperature, about 30 minutes. Screw on lids and refrigerate at least 1 hour before serving.
Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add green beans, cover, and steam until tender, 2 to 4 minutes. Heat 1 tablespoon olive oil in a skillet over medium-low heat; cook and stir pine nuts until toasted and fragrant, 2 to 4 minutes. Combine orzo, green beans, pine nuts, tomatoes, remaining olive oil, Parmesan cheese, basil, salt, and pepper in a large bowl.
In a large saucepan, cook shallots and garlic in simmering wine until translucent. Stir in cream and curry powder. When sauce is heated through, add mussels. Cover, and steam mussels for a few minutes, until their shells open wide. With a slotted spoon, transfer steamed mussels to a bowl, leaving the sauce in the pan. Discard any unopened mussels. Whisk butter into the cream sauce. Turn heat off, and stir in parsley and green onions. Serve immediately.
Mix pork, breadcrumbs, red pepper flakes, salt, egg, milk, parsley and onions together in bowl. Shape into 8 to 12 patties. Slowly brown in frying pan until juices run clear; drain well. Heat sweet and sour sauce in frying pan. Place cooked patties in pan and heat through.
Preheat an oven to 450 degrees F (230 degrees C). Place the whole peppers on aluminum foil. Bake until the skin is spotted black and the peppers are soft, 30 to 45 minutes, turning the peppers once if necessary. Remove peppers from the oven and set aside to cool for 10 minutes. Peel off the skin and remove the stem and seeds. Chop the roasted peppers into half-inch pieces. Heat the olive oil in a skillet over medium heat. Stir in the onion and cook, stirring frequently, until the onion has softened and turned translucent, about 5 minutes. Add the garlic, salt, and pepper; stir in the chopped peppers and tomato. Cook over medium heat, stirring occasionally, until the tomato is soft and the mixture is well incorporated, about 5 minutes.
Preheat oven to 375 degrees F (190 degrees C). Mix flour, oats, brown sugar, baking powder, and salt in a large bowl. Beat milk, peanut butter, and eggs in another bowl; stir into oat mixture, mixing until batter is well blended. Spoon batter evenly into 12 muffin cups. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes.
Empty oatmeal packet into a small serving bowl. Add hot milk or water and almond butter; stir. Top with chopped apples, almonds, cinnamon and honey.
In a medium bowl, blend cream cheese, milk, green onions and prepared horseradish. Gradually mix in crabmeat. Chill in the refrigerator until serving.
Place roast into slow cooker. Sprinkle with garlic powder and onion powder, and season with salt and pepper. Pour barbeque sauce over meat. Cook on Low for 6 to 8 hours. Remove meat from slow cooker, shred, and return to slow cooker. Cook for 1 more hour. Serve hot.