HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place prunes and apricots into a large pot filled with water and bring to a rolling boil over high heat. Cook the fruit uncovered, stirring occasionally, until the fruit is tender, about 15 minutes. Drain fruit in a colander and mash together in a bowl using a fork. Set aside. Preheat an oven to 350 degrees F (175 degrees C). Whisk eggs, 1 cup sugar, oil, lemon zest, and orange zest together in a bowl and set aside. Sift flour and baking powder together in a large bowl. Stir in the egg mixture, kneading with hands until the dough comes together. Roll out dough to about 1/4 inch in thickness on a lightly floured surface. Cut circles out using a cookie cutter or the rim of a drinking glass. Mix prune and apricot mixture, lemon juice, walnuts, and 1/3 cup sugar in a bowl. Place a tablespoon of the filling in the center of the cookie. Pinch the edges firmly together to create a triangle, leaving the center open to expose the filling. Repeat with the remaining cookies. Bake in the preheated oven until golden brown, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
About one hour before smoking, coat both sides of ribs with a little vegetable oil and sprinkle with Chinese 5 spice. Set aside at room temperature for 1 hour. Heat charcoal or gas grill for indirect cooking at 230 to 250 degrees F. Add drained wood chips, if using. Place the ribs, meaty side down, over a drip pan and cook for 2 hours. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat. Remove ribs from grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 1 1/2 to 2 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill. Meanwhile, make the glaze. Combine all ingredients in small saucepan. Bring to a boil over medium-high heat; reduce heat and simmer 15 minutes, stirring frequently. Remove ribs from grill and unwrap. Place ribs over direct heat on grill and brush with honey red pepper glaze. Cook for about 5 minutes until the glaze is set. Turn ribs and repeat with more glaze.
Preheat an outdoor grill for high heat, and lightly oil grate. In a medium saucepan, bring water to a boil. Stir in rice, reduce heat, cover, and simmer for 20 minutes. Place refried beans in a medium saucepan over medium heat, and season with salt and garlic powder. Cook, stirring occasionally, until heated through. Heat oil in a medium skillet over medium heat. Saute onions until browned and tender. On the prepared grill, cook steaks 7 to 10 minutes, to an internal temperature of 145 degrees F (65 degrees C). Spread steaks with refried beans, and top with onions and avocado slices. Serve over rice.
Sift together flour, sugar, and spices; stir in peel and almonds. Cut in margarine till mixture resembles coarse crumbs. Stir in egg and milk till mixture forms a ball; chill. Preheat oven to 400 degrees F (200 degrees C). Roll out to about 1/8-inch thickness. Cut into circles 1-3/4 inches in diameter. Place on ungreased cookie sheet; sprinkle with sugar. Bake for 6 to 8 minutes until edges are brown.
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. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a large skillet over medium heat, cook bacon until crisp. Stir in pasta sauce, black pepper and cooked pasta. Spread mixture in prepared dish. In a medium bowl, combine eggs, cream, milk and nutmeg and stir until smooth. Pour gently over macaroni mixture. Sprinkle with mozzarella. Bake in preheated oven 30 minutes, until set and golden brown.
Preheat oven to 450 degrees F (230 degrees C). Lightly grease a shallow baking dish. Heat olive oil in a medium saucepan over medium heat and stir in zucchini, onion, and garlic. Cook and stir 5 minutes or until tender. Remove saucepan from heat and mix in tomatoes, basil, salt, and pepper. Arrange halibut steaks in a single layer in the prepared baking dish. Spoon equal amounts of the zucchini mixture over each steak. Top with feta cheese. Bake 15 minutes in the preheated oven, or until fish is easily flaked with a fork.
Place pork chops in a stockpot and pour in enough water to cover. Bring water to a boil. Remove from heat and rinse any residue on pork chops with cold water. Return pork chops to stockpot and pour in enough cold water to take up twice the space as the pork chops. Bring water to a boil; reduce heat to low, cover, and simmer for 3 hours. Place dates in a bowl and pour in enough water to cover; soak for 5 minutes. Drain. Stir dates and ginger into the stockpot; add watercress and fish balls and simmer for 10 minutes. Skim off any scum from the top of the soup; season with salt.
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 cauliflower florets, cover, and steam until very tender, about 15 minutes. Transfer cauliflower to a plate. Preheat oven to 425 degrees F (220 degrees C). Butter a baking dish. Melt 2 tablespoons butter in a saucepan over low heat. Whisk in flour until paste forms, about 1 minute. Whisk in chicken stock and cook until thickened, about 1 minute more. Add steamed cauliflower; whip with hand mixer or immersion blender until smooth, 1 to 2 minutes. Remove from heat; stir in half-and-half, all but 1 tablespoon of the Parmesan cheese, all but 1 tablespoon of the mozzarella cheese, chives, salt, and pepper. Pour cauliflower mixture into prepared baking dish. Top with remaining Parmesan cheese, remaining mozzarella cheese, nutmeg, and red pepper flakes. Bake in preheated oven until golden brown, about 12 minutes.
Preheat oven to 325 degrees F (165 degrees C). Grease a fluted tube pan (such as Bundt(R)). Mix bananas, eggs, vegetable oil, 1/2 cup water, 1/4 cup banana liqueur, and 1/4 cup rum together in a bowl until smooth. Beat in cake mix and pudding mix, scraping sides down as needed, until batter is smooth, about 2 minutes. Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 50 minutes. Bring sugar, butter, and 1/4 cup water to a boil in a saucepan 15 minutes before the cake is done. Stir in 1/4 cup banana liqueur and 1/4 cup rum until glaze is well mixed. Pour glaze into a glass measuring cup. Remove cake from oven and pour glaze around the sides of the cake while it is still in the pan; let soak for 30 minutes. Invert cake onto a platter.
Place candy coating in microwave safe bowl; microwave uncovered on high for 40 to 60 seconds. Stir every 30 seconds, until smooth. Stir in nuts and orange zest. Drop mixture by teaspoons onto waxed paper. Allow to sit until set, store covered in refrigerator. If desired, melt approximately 1 ounce semisweet chocolate and drizzle over.
If using wooden skewers, soak 6 of them in warm water for 15 minutes. This prevents the skewers from catching on fire while the kabobs cook. Then thread the shrimp, scallops, peppers, and pineapple on the skewers. Make the basting sauce: In a medium-size mixing bowl, combine rice vinegar, sesame oil, ginger, and soy sauce. Mix well. Prepare an outside grill with an oiled rack set 4 inches above the heat source. Place the skewers on the grill and baste with some of the sauce. Grill kabobs for about 5 to 6 minutes total, turning and basting with the sauce while grilling. Heat remaining basting sauce until warm and serve on the side.
In a large pot with boiling salted water, cook pasta until al dente. Drain well. Meanwhile, in a blender or food processor puree roasted red and yellow peppers, tofu, tomato paste, vegetable broth, balsamic vinegar, and Italian seasoning. Set aside. Coat a medium saute pan with cooking spray. Cook onion, garlic, and asparagus over medium heat until tender, about 5 minutes. Add water if necessary to prevent sticking. Stir in mushrooms; cook 3 to 5 minutes, or until mushrooms are tender and soft. Stir in tofu sauce, tomatoes, black pepper. Add hot chili paste, if desired. Reduce heat to low, and heat through. Toss pasta with sauce, and serve with Parmesan cheese.
Preheat oven to 350 degrees F (180 degrees C). Lightly grease 13 x 9 x 2 inch pan. In large mixer bowl combine sugar, butter and egg until creamy (2 or 3 minutes). Reduce mixer speed and add flour, baking powder and salt until blended. Spread batter into baking pan. Bake for 10 to 12 minutes, until set. Sprinkle chopped chocolate bar over batter and top with marshmallows and peanuts. Continue baking 10 to 12 minutes until marshmallows are lightly browned. Cool and cut into bars.
Season ribs with salt, garlic powder, and black pepper. Sprinkle flour over both sides of the ribs. Heat oil in a large pot over medium-high heat. Cook about half the garlic in the hot oil until golden brown, 2 to 3 minutes; add short ribs and cook until completely browned, 2 to 3 minutes per side. Pour beef broth and wine into the pot; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Transfer ribs and liquid to the crock of your slow cooker; put remaining garlic and sliced onion atop the ribs. Cook on Low for 5 hours. Remove ribs to a wide and shallow serving bowl. Ladle liquid from crock into a large skillet. Bring the liquid in a skillet to a boil and cook until reduced in volume by half, 5 to 7 minutes. Pour sauce over the ribs and turn ribs to coat.
Whisk mayonnaise, ketchup, and garlic powder together in a bowl; add Worcestershire sauce to the mayonnaise mixture and whisk until smooth. Sprinkle enough black pepper over the surface of the mayonnaise mixture to cover; stir to incorporate. Repeat sprinkling and stirring of black pepper. Cover bowl with plastic wrap and refrigerate until the seasonings have blended into the sauce, at least 2 hours.
In a medium bowl, mix the avocados, shallots, garlic and taco sauce. Allow the mixture to sit at least 15 minutes before serving.
Pour vodka, orange liqueur, and pomegranate juice in a shaker, and add crushed ice. Shake vigorously, and strain into glass. Garnish with twist of lemon zest.
Heat the olive oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir for 3 minutes, then add the turkey, and stir until crumbly and no longer pink. Add the butternut squash, chicken broth, green chilies, tomatoes, kidney beans, hominy, and tomato sauce; season with chili powder, cumin, and garlic salt. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the squash is tender, about 20 minutes.
In a medium bowl, mix together milk, water, melted butter, and vanilla extract. In a small bowl, thoroughly mix flour, sugar, and salt. Whisk flour mixture into milk mixture until batter is smooth. Cover and refrigerate 2 hours. Warm a medium skillet over medium-high heat. Coat pan with a small amount of vegetable oil and pour in about 2 tablespoons of crepe batter. Swirl pan to allow batter to spread out thinly. Cook until edges are crispy and golden, then flip to cook other side until lightly browned. Repeat with remaining batter.
Cover a plate with parchment paper or wax paper. In a shallow dish, combine buttermilk, salt, and pepper. Place pickles in mixture and set aside. Pour the flour, cornmeal, seafood seasoning, and 1/4 teaspoon Cajun seasoning into a large, resealable plastic bag; shake to mix well. Add pickles a few at a time and tumble gently to coat evenly with the flour mixture. Remove and place on prepared plate. Heat oil to 365 degrees F (180 degrees C) in deep-fryer or heavy deep skillet. Fry pickles in several batches until golden brown and slightly crisp on the outside with a moist interior, 1 to 2 minutes. Drain on paper towels. In a small bowl, combine buttermilk ranch dressing with 1/2 teaspoon Cajun seasoning; blend. Serve as a dipping sauce for warm pickles.
Put the chicken in the slow cooker. Top with the spaghetti sauce, green bell peppers, mushrooms, onion, and garlic. Cover, and cook on Low for 7 to 9 hours.
Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and broth has been absorbed, 15 to 20 minutes. Stir quinoa, lemon zest, and lemon juice together in a bowl. Add red peppers, cranberries, onion, and basil to quinoa; toss to combine.
Mix heavy cream and sour cream together in a glass bowl. Cover with plastic wrap and let stand at room temperature until thickened, 18 to 24 hours. Refrigerate before serving, at least 15 minutes.
Preheat oven's broiler to 450 degrees F (230 degrees C). Chill a mixing bowl, beaters from electric mixer, and cream in the freezer for 10 minutes. Arrange pie crusts on a baking sheet. Cook pie crusts under the broiler until browned and toasty, 2 to 4 minutes. Remove crusts from oven and cool. Beat cream in the chilled bowl using the chilled beaters until cream thickens. Add confectioners' sugar and vanilla extract; beat until stiff peaks form. Transfer whipped cream to a piping bag or resealable plastic bag with a corner snipped off; refrigerate. Beat cream cheese in a bowl using an electric mixer until smooth and creamy. Fold whipped topping into cream cheese until well-mixed. Spoon mixture into a pastry bag or a resealable plastic bag with a corner snipped off. Pipe cream cheese filling into each graham cracker crust, filling 1/3- to 1/2-full. Layer banana slices over cream cheese filling. Spread pineapple over banana layer. Spoon cherry pie filling over pineapple layer. Pipe whipped cream over cherry pie filling layer. Top each pie with pecans and chocolate syrup. Refrigerate until chilled, at least 30 minutes.
Grease a 9 inch square pan and set aside. Combine the sugar, butter, eggnog, nutmeg, and cinnamon in a large saucepan. Bring to a boil, stirring occasionally to melt the butter. Once the mixture reaches a rolling boil, stop stirring, and clip a candy thermometer onto the pan. Heat mixture to 235 degrees F (113 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove the pan from the heat and stir in the white chocolate pieces, marshmallow cream, vanilla, and walnuts. Beat the mixture with a wooden spoon until fluffy and it starts to lose its gloss. Spoon into the prepared pan, spreading evenly. Cool completely, then cut into small squares for serving.
Combine peaches, ice cubes, sugar, and ginger in a blender; blend until smooth. Pour into a glass and freeze for about 1 hour.
Preheat oven to 300 degrees F (150 degrees C). Cream butter and sugar together. Add flour and salt, stir until blended. Roll out 1/2 inch thick on floured board and cut into shapes with small (2 inch) cutters. Bake for 50 minutes. Sprinkle with sugar.
Process pinto beans, onion, brown rice, almonds, cashews, mushrooms, black olives, and garlic in batches in a food processor until completely chopped; transfer to a large mixing bowl. Mix Parmesan cheese, egg, flaxseed, vegetable bouillon, and Worcestershire sauce into the bean mixture. Cover bowl with plastic wrap and refrigerate for 1 hour. Preheat oven to 375 degrees F (190 degrees C). Form bean mixture into 12 patties and arrange onto a non-stick baking sheet. Bake burgers in preheated oven for 10 minutes, turn, and continue baking until cooked through, about 10 minutes more. Heat a skillet over medium heat. Cook burgers in hot skillet until browned, 3 to 5 minutes per side.
Prepare cake mixes and bake according to package directions (any size pan).
 Watch Now Prepare pudding according to package directions and chill until ready to assemble.
 Watch Now Crumble sandwich cookies in small batches in a food processor, scraping often. Set aside all but 1/4 cup. To the 1/4 cup add a few drops of green food coloring and mix.
 Watch Now When cakes are cooled to room temperature, crumble them into a large bowl. Toss with 1/2 of the remaining cookie crumbs, and the chilled pudding. You probably won't need all of the pudding, you want the cake to be just moist, not soggy.
 Watch Now Line kitty litter box with the kitty litter liner. Put cake mixture into box.
 Watch Now Put half of the unwrapped tootsie rolls in a microwave safe dish and heat until softened. Shape the ends so that they are no longer blunt, and curve the tootsie rolls slightly. Bury tootsie rolls randomly in the cake and sprinkle with half of the remaining cookie crumbs. Sprinkle a small amount of the green colored cookie crumbs lightly over the top.
 Watch Now Heat 3 or 4 of the tootsie rolls in the microwave until almost melted. Scrape them on top of the cake and sprinkle lightly with some of the green cookie crumbs. Heat the remaining tootsie rolls until pliable and shape as before. Spread all but one randomly over top of cake mixture. Sprinkle with any remaining cookie crumbs. Hang the remaining tootsie roll over side of litter box and sprinkle with a few green cookie crumbs. Serve with the pooper scooper for a gross Halloween dessert.
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Preheat oven to 350 degrees F (175 degrees C). In ungreased 9 x 9 inch square pan stir together flour, sugar, 2 Tablespoons cocoa, baking powder and salt. Mix in milk, oil, and vanilla with fork until smooth. Stir in nuts. Spread evenly in pan. Sprinkle with brown sugar and 1/4 cup cocoa. Pour hot water over batter. Bake 40 minutes. Let stand 15 minutes; cut into squares. Invert each square onto dessert plate. Top with ice cream and spoon sauce over each serving.
Bring a large pot of lightly salted water to a boil over high heat. Add the orzo pasta, and cook until al dente, 6 to 7 minutes; drain. Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms, and season with onion powder, salt, and pepper. Cook and stir until the mushrooms have softened and released their liquid, about 5 minutes. Stir in the butter, corn, peas, parsley, and cooked orzo pasta. Season to taste with salt and pepper, and serve immediately.
Melt butter in a saucepan over medium heat. Stir in onion, and cook until it begins to brown. Sprinkle with flour and bouillon granules, and stir until the melted butter is absorbed. Stir in salmon and 1/2 cup half-and-half. Stir in dill, white pepper, and paprika; cook about 10 minutes, stirring occasionally. Remove from heat, and let cool slightly. In a food processor or blender, puree salmon mixture. Return to saucepan over medium-low heat, and gradually add remaining 1/4 cup half-and-half. Stir in the port, and cook 5 to 7 minutes. Season with salt to taste.
Preheat the oven to 425 degrees F (220 degrees C). Pat fish dry with paper towels and lightly season with seafood seasoning. Coat an ovenproof skillet with oil and heat over medium-high heat until oil begins to shimmer but not smoke, about 1 minute. Place seasoned fish in the hot skillet and cook until lightly brown on 1 side, 4 to 5 minutes. Turn fish over and place skillet in the preheated oven. Roast until fish flakes easily with a fork, 7 to 9 minutes. Transfer fish to a plate and cover tightly with aluminum foil. Drain any excess oil from the skillet and return to the stove over medium-high heat. Add pineapple juice and scrape the bottom of the pan to release any browned bits. Add wine, chicken stock, and cream. Simmer until as thick as desired, 1 to 3 minutes. Remove skillet from heat, add mustard and butter. Whisk until melted and smooth. Serve sauce over roasted sea bass.
Preheat oven to 300 degrees F (150 degrees C). Melt butter in a skillet over medium heat. Stir cumin and cayenne pepper into the butter until dissolved, about 1 minute. Remove skillet from heat and immediately stir pecans, sucralose sweetener, and salt into the butter mixture to coat the nuts completely. Spread coated nuts onto a baking sheet. Bake pecans in preheated oven until lightly browned, stirring occasionally, 25 to 30 minutes.
Place the potatoes into a large pot with enough water to cover. Bring to a boil, and cook until tender enough to insert a fork, 15 to 20 minutes. Drain and cool slightly, then peel and slice. Preheat the oven to 350 degrees F (175 degrees C). Place a layer of potato slices in the bottom of a 9x13 inch baking dish. Top with a layer of onion slices, and then some of the sliced eggs. Cover with a thin layer of sour cream. Repeat layering, until ingredients are used up, ending with sour cream on top. Season with salt and pepper. Bake for 35 to 40 minutes in the preheated oven, or until the top layer of sour cream is golden brown.
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select 'Mix Bread' cycle or the setting that allows ingredients such as seeds or fruit to be folded into the dough; press Start. Add the chocolate chips at the signal, or about 5 minutes before the kneading cycle has finished. Remove loaf from pan to cool when bake cycle finishes.
Preheat oven to 350 degrees F (175 degrees C). Generously grease a fluted tube pan (such as Bundt(R)). Beat cream cheese and confectioners' sugar together in a bowl using an electric mixer until smooth; beat in coconut, 1 egg, and 1 teaspoon vanilla extract. Combine flour, baking powder, salt, ginger, and cloves together in a bowl. Beat brown sugar and shortening together in a separate bowl using an electric mixer until smooth and creamy. Add 3 eggs to creamed mixture, 1 at a time, beating well after each addition. Beat pumpkin into creamed mixture. Stir flour mixture into creamed mixture just until batter is moistened; fold in raisins and pecans. Pour 1/3 of the batter into the prepared pan; top with cream cheese filling. Pour remaining batter over filling. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour. Cool completely before removing from pan.
In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain. In a large bowl, combine the pasta, ham, cheese and peas. Whisk together the ranch dressing and Miracle Whip (TM). Pour over salad and toss to coat. Refrigerate until chilled and serve.
Heat 1 tablespoon olive oil in a large saucepan over medium heat, stir in onion and salt; cook until softened and translucent, about 4 minutes. Stir in lentils, and cook for 1 minute. Pour in water, then bring to a boil over high heat, then turn heat to medium-low, cover, and simmer until the lentils are tender, about 15 minutes. Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Add collard greens, and cook until wilted, about 10 minutes. When the lentils are tender, stir in the collard greens and season with cumin, cinnamon, and garlic; allow to simmer 10 more minutes. Stir in lemon juice before serving.
In a bowl, mix the feta cheese, cherry tomatoes, onion, olive oil, and lemon juice. Serve immediately.
In a large stock pot melt butter over low heat. Add leeks and onion, cover, and cook for 10 minutes. Add potatoes and season with salt and pepper. Add thyme, marjoram, bay leaf and stir well. Cover pot and continue to cook for 12 minutes. Add chicken stock and bring to a boil, reduce heat and cook, partially covered for 30 minutes. Puree soup in blender or food processor and cool. Prior to serving add cream. If you are serving this soup warm you need to reheat the soup slowly so that the cream does not change consistency.
Preheat a waffle iron. Whisk 1/2 cup milk, eggs, 1/4 cup plus 2 tablespoons butter, and maple syrup together in a bowl. Sprinkle chestnut flour, cinnamon, and baking soda on top of the egg mixture, whisking well the whole time. Fold in sourdough starter until fully incorporated but without over mixing. Add additional milk 1 tablespoon at a time to thin batter, if necessary. Cook in the preheated waffle iron until waffles are golden brown and the iron stops steaming, about 5 minutes each.