HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine crackers with cereal in a large mixing bowl; set aside. Cook corn syrup and sugar in a saucepan over medium heat 4 to 5 minutes, stirring occasionally, until mixture comes to a boil just around edges. Remove from heat; stir in butter, baking soda and vanilla. (OR in a 1-quart microwave-safe bowl, microwave on HIGH (100%) for about 2 minutes or until syrup boils.) Pour syrup over cereal mixture and stir to coat completely. Transfer to a greased 13 x 9-inch pan; press firmly to level. Place chocolate bars in a single layer over cereal mixture; sprinkle with marshmallows. Bake in a preheated 400 degrees F oven for 5 to 8 minutes, or until marshmallows are puffed and lightly browned. Remove from oven and top with mini chocolate chips. Refrigerate for 1 hour until firm; cut into squares. Store in tightly closed container for up to 2 days.
Combine the yogurt, cayenne pepper, garlic, ginger, cilantro, ground coriander, cumin, salt and turmeric in a resealable plastic bag. Close bag and mix everything together until evenly combined. Add the salmon and toss until well coated with the marinade; marinate overnight. Preheat the oven broiler. Lightly grease a baking pan. Remove salmon from marinade and shake off excess; discard remaining marinade. Place onto prepared baking pan and broil in preheated oven until salmon flakes easily with a fork, five to seven minutes per side.
In the top of a double boiler, melt the chocolate and butterscotch chips. In a large bowl, combine the raisins, peanuts, marshmallows and chow mein noodles. Add melted chocolate mixture and quickly mix well. Drop by tablespoons onto wax paper; allow to sit until hardened.
Preheat oven to 350 degrees F. Place carrots and onion in an ungreased shallow baking pan; roast 30 to 35 minutes or until tender. Transfer to Oster(R) Versa(R) Performance Blender; add cashews, coconut milk and seasonings. PULSE on HIGH 2 to 3 times. Blend on HIGH for 1 to 2 minutes or until creamy. Remove to a medium saucepan; stir in stock. Cook over medium heat until heated through, about 5 minutes.
Preheat oven to broil setting. Cut each slice of bacon in half and wrap around each chicken liver, securing with toothpicks. Broil until bacon is cooked and crisp on one side, then turn and repeat (about 6 to 8 minutes each side). Serve with honey in a bowl, for dipping.
In a large bowl, combine pumpkin puree, pudding mix, pumpkin pie spice and evaporated milk. Mix well. Fold in 1 cup of the whipped topping. Pour filling into pie shell. Chill for 2 hours, or until set. Spread remaining 1/2 cup whipped topping over filling.
Place cubed watermelon and sugar in the pitcher of a blender. Blend for 1 minute. Stir in the champagne. Pour the watermelon mixture into a plastic container, cover and place in the freezer. Stir the mixture with a fork every 30 minutes until frozen, about 2 hours. Before serving, remove the frozen granita from the freezer and stir well using a fork or place in the food processor and process until it reaches the desired consistency. Serve in tall glasses garnished with sliced watermelon.
Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet. Mix oats, coconut, flour, and sugar in a bowl. Dissolve baking powder in boiling water in another bowl; stir in butter and golden syrup. Stir butter mixture into oat mixture until dough is well mixed. Drop level tablespoonfuls of dough 2 inches apart onto prepared baking sheets. Flatten dough with a fork lightly coated with flour. Bake in preheated oven until golden brown, about 15 minutes.
In a medium bowl, blend the cream cheese and sour cream. Mix in the celery, green onions, lemon juice, Cheddar cheese, imitation crab and hot pepper sauce. Serve chilled.
Fill a large pot with water. Add sea salt to taste, and bring to a rolling boil. Stir in penne and return to a boil. Cook uncovered, stirring occasionally, until pasta is cooked through but still firm to the bite, about 11 minutes. Drain penne well, and reserve 1 cup of pasta cooking water. Return penne and reserved cup of pasta water to the empty pot and place over medium-low heat. Stir smoked salmon, cream cheese, dill, green onions, Dijon mustard, lemon zest, lemon juice, and black pepper into pasta until cream cheese is melted, 4 to 5 minutes.
Cook ground beef in a skillet over medium heat until browned and crumbly, breaking the meat up as it cooks, about 10 minutes. Drain excess grease and mix in taco seasoning. Stir in diced tomatoes with green chilies and ranch-style beans and let the mixture simmer for 10 minutes, stirring occasionally. Place a large handful of tortilla chips on a serving dish and top with a ladle of the ground beef mixture. Repeat with remaining chips and meat mixture. Sprinkle about 2 tablespoons of shredded Mexican cheese blend on each serving.
Heat the oil in a large skillet or Dutch oven over medium heat. Add the onion and garlic; cook and stir until fragrant. Add the cubed pork, and cook until browned on the outside. Transfer the pork, onions, and garlic to a slow cooker, and stir in the green salsa, jalapeno peppers, and tomatoes. Cover, and cook on High for 3 hours. Reduce the setting to Low, and cook for 4 to 5 more hours.
Spread cream cheese onto each tortilla and top with ham. Lay 1 green onion on 1 end of each tortilla. Starting with the green onion end, roll tortilla into a log. Cut ends from each roll to make a clean edge. Cut each log into 1/4- to 1/2-inch pieces.
Inspect 5 half-pint jars for cracks and rings for rust; discard any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water. Measure finely chopped, peeled nectarines; you should have 4 1/2 cups. Add to a heavy pot and immediately mix with lemon juice so they don't turn brown. Combine 1/4 cup sugar and fruit pectin in a bowl. Add to nectarines in the pot and stir well. Slowly bring mixture to a full rolling boil that does not stop bubbling when stirred. Add remaining 2 3/4 cups sugar and stir to dissolve, making sure to scrape over the bottom of the pot. Boil for exactly 1 minute, stirring constantly. Remove from heat and stir in almond extract. Pack nectarine jam into the prepared 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 spills. Top with lids and tightly 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 to a rolling boil, cover, and process for 10 minutes. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Preheat an outdoor grill for medium-high heat; lightly oil the grate. Combine the ground beef, beer, Worcestershire sauce, whiskey, garlic powder, onion powder, salt, and pepper in a bowl; mix until evenly combined. Shape the mixture into 6 patties. Cook on the preheated grill until the burgers are cooked to your desired degree of doneness, 5 to 8 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
Drain pears, reserving 1/2 cup of juice. Puree pears in food processor or blender. Combine pears, reserved juice, yogurt, sugar, cinnamon and allspice in canister of ice cream maker. Freeze according to manufacturers' directions.
In a large mixing bowl, beat cream cheese until fluffy. Beat in sugar and peanut butter until mixture is smooth. Mix in milk, then fold in whipped topping. Spoon mixture into chocolate crust. Cover and freeze until firm.
Preheat the oven to 400 degrees F (200 degrees C). Grease or line a large baking sheet with parchment paper. Arrange zucchini, bell pepper, broccoli, and carrots in a single layer on the baking sheet. Coat with olive oil, Italian seasoning, salt, and pepper; mix well. Roast vegetables in the preheated oven until golden brown, about 40 minutes. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Line the bottom of a 9x13-inch casserole dish with one layer of lasagna noodles. Toss the roasted vegetables with Alfredo sauce and pesto until well coated. Spread mixture over the noodles in the dish. Place another layer of noodles over the vegetables. Mix ricotta cheese, 3/4 cup Parmesan cheese, and spinach together and spread mixture over the noodle layer. Distribute mozzarella cheese evenly over the ricotta layer. Sprinkle remaining 1/4 cup Parmesan cheese and oregano on top. Bake in the preheated oven until heated through and cheese is melted, 30 to 35 minutes. Broil for 1 to 2 minutes to lightly brown the top layer, if desired.
Preheat oven to 400 degrees F. Brown ground beef with Recipe Ready Jalapeno Peppers in large nonstick skillet over medium-high heat; drain fat.* In 11x7-inch casserole dish combine beef mixture with salsa, half the chips and 2 cups cheese. Top with remaining chips and cheese. Bake uncovered 20 minutes or until cheese is melted and top is golden brown.
Divide garlic, dill, and peppercorns between 2 clean quart jars. Wash cucumbers and trim away blossom ends. Cut each into 6 to 8 spears. Pack spears vertically and snugly into jars. Stir together vinegar, water, and salt in a small nonreactive pot, and bring to a boil over high heat. Stir and reduce heat, if necessary, until salt dissolves. Remove from heat. Pour or ladle hot brine into jars, covering cucumbers and leaving 1/2 inch headspace. Tap jars gently to remove any air bubbles. Add more brine if necessary to leave 1/2 inch headspace. Wipe rims clean with a damp paper towel. Let cool completely to room temperature, about 1 hour. Apply clean lids. Refrigerate at least 48 hours before eating for best flavor. (Flavor improves with time.) Store in refrigerator up to 1 month.
Combine potatoes, eggs, flour, and garlic powder in a bowl.
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Preheat oven to 325 degrees F (165 degrees C). Cut about 6 holes per side into pork roast with a sharp knife and insert garlic clove halves into the holes. Rub roast with 1 tablespoon olive oil. Season all sides of roast with kosher salt and a generous amount of black pepper, Italian seasoning, rosemary, and cayenne pepper. Place into a roasting pan. Roast in the preheated oven for 3 hours. Turn off the oven with roast inside and leave it to rest for 1 hour. Refrigerate meat overnight. Cut cold pork into 1/2-inch-thick slices. If any garlic appears on the cut surface of the meat, pick it out so it doesn't burn. Season slices with salt. Heat 1 tablespoon olive oil in a heavy skillet over medium-low heat and sear pork slices in the hot oil until browned and crusty, about 10 minutes per side. Toss lettuce with tomatoes in a bowl and drizzle with red wine vinegar; toss again to coat. Heat beans in a saucepan over low heat. Layer about 1/3 cup white beans into a large, shallow soup plate; top beans with a slice of pork shoulder and about 1/4 cup lettuce mixture.
Mix orange-flavored gelatin with pineapple in a small saucepan. Cook over low heat until gelatin is completely dissolved. Remove from heat and stir in sugar. Cool completely. In a medium mixing bowl, using a mixer on medium speed, beat gelatin mixture, baby food, cream cheese and whipped topping. Blend well. Stir in nuts. Spoon into serving bowl, cover, and refrigerate at least four hours.
In a large bowl, combine the lemon and orange gelatin powders and add the boiling water. Stir until the powders are dissolved, then stir the drained pineapple and marshmallows into the mixture and chill until firm. While the gelatin mixture is chilling, whisk together the pineapple juice, sugar, eggs and flour in a medium saucepan and cook over medium heat until thick. Stir constantly and do not allow mixture to scorch. Remove from heat and let before spreading over the congealed gelatin mixture. Toss the sliced bananas with the lemon juice to prevent browning of the fruit. Drain the fruit and layer the sliced bananas over the custard mixture. Mix the whipped topping mix as directed on the packages and beat in the cream cheese until smooth. Spread over the bananas and sprinkle with the toasted coconut. Chill for several hours before serving.
Preheat oven to 450 degrees F (230 degrees C). Spray a baking dish with cooking spray. Mix cheese-flavored crackers, French-fried onions, Italian bread crumbs, sesame seeds, salt, and pepper in a bowl. Set aside. Wash and pat chicken breasts dry. Spread a thin layer of mayonnaise on one side of each piece and place mayonnaise-side down in the cracker mixture. Spread a thin layer of mayonnaise on the other side of the chicken and cover with the cracker mixture, patting firmly into the chicken. Place chicken breasts on the prepared baking dish. Sprinkle remaining cracker mixture on top; lightly spray the chicken with cooking spray. Bake in the preheated oven until the chicken breasts are no longer pink in the center and the juices run clear, 35 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
In a large pot, bring 7 cups water to boil. Mix in the sugar, stir and cool. In a small pot, bring 2 cups water to boil. Remove from heat, add tea bags, and let them steep 10 to 15 minutes. Let cool. Remove tea bags from the tea, and pour the tea into the water and sugar mixture. Mix in orange juice, lemonade, and vodka. Stir well to combine the ingredients. Transfer the mixture to a freezer-safe bowl and place mixture in the freezer. Stir occasionally until you are ready to serve. To serve: In a chilled glass, pour 2/3 cup of slush and 1/3 cup of ginger ale.
Spread carrots, onion, and turnip into the bottom of a slow cooker crock. Arrange chicken pieces atop the vegetables. Season the chicken with salt and pepper. Stir mushroom soup and yogurt together in a bowl; pour over the chicken. Place the bay leaf atop the mixture. Cook on High for 1 hour. Reduce heat to Low and continue cooking another 7 hours.
Toss avocado cubes with lemon juice in a serving bowl; mix avocado with chopped egg and onion. Whisk together the mayonnaise and milk; add to avocado mixture and gently mix. Arrange the remaining eggs sliced atop the salad in rows. Sprinkle top with paprika.
Preheat oven to 350 degrees F (175 degrees C). Beat sugar and 1/2 cup plus 1 3/4 teaspoons butter together in a bowl with an electric mixer until light and fluffy. Add eggs 1 at a time, beating well after each addition. Sift flour and salt together in a bowl. Add flour mixture and milk alternately to the sugar-butter mixture. Add 1/2 teaspoon vanilla extract. Mix until just combined. Add additional milk, 1 teaspoon at a time, to form a soft batter. Spread batter evenly into a shallow 10x14-inch baking pan. Bake in the preheated oven until golden brown, 25 to 35 minutes. Turn cake out onto a rack to cool, at least 10 minutes. Cut into 30 squares. Place dried coconut in a bowl. Combine 3 cups confectioners' sugar, 1 tablespoon boiling water, and 2 tablespoons butter in a separate bowl. Add more boiling water, 1 tablespoon at a time, until icing is fairly runny. Stir in 1/2 teaspoon vanilla extract and red food coloring. Line a tray with waxed paper. Pick up a cake square using a fork and coat it in the icing. Allow excess icing to drip off. Coat the cake in coconut; place on the prepared tray. Repeat with remaining cake squares. Allow icing to set for 30 minutes at room temperature before serving.
Place the marrow bone, tomato puree, onion, garlic, and bay leaves into a large pot. Pour in the water, and bring to a boil over high heat. Reduce the heat to medium, and simmer 45 minutes. After 45 minutes, stir in the potatoes, diced tomatoes, parsley, oregano, and rosemary. Cook, stirring occasionally until the potatoes are just tender, 15 to 20 minutes. Stir in the Worcestershire sauce, baked beans, and spaghetti. Return to a simmer, and cook until the spaghetti is tender, 15 to 20 minutes. Season to taste with salt and pepper before serving.
Blend soy milk and spinach leaves together in a blender until smooth. Add banana and pulse until thoroughly blended.
In a large pot over medium high heat, saute the ground beef for 5 to 10 minutes, or until browned. Drain the grease, and add the taco seasoning, tomato sauce, diced tomatoes, corn and kidney beans. Mix well, reduce heat to low and let simmer for 1 to 2 hours to allow the flavors to mesh.
Grease a 9x13 inch baking dish. In a medium saucepan over medium heat, combine sugar, brown sugar, butter and evaporated milk. Bring to a boil, stirring constantly, and boil for 7 minutes. Remove from heat; stir in marshmallow creme until well incorporated and melted. Stir in peanut butter and vanilla until smooth; spread in prepared pan. Let cool before cutting into squares.
In a medium bowl, stir together the creamed corn and drained whole kernel corn. Line a baking sheet with aluminum foil, and coat with vegetable oil or cooking spray. Drop spoonfuls of the corn mixture onto the sheet, and freeze until firm, about 3 hours. Heat one inch of oil to 350 degrees F (175 degrees C) in a large deep skillet, or fill a deep-fryer with oil as directed by the manufacturer. Mix together the cornmeal, flour, egg white, milk, salt and pepper in a medium bowl. Dip frozen corn nuggets in the batter, and quickly fry in hot oil until golden brown. Remove to paper towels to drain.
Preheat oven to 350 degrees F (175 degrees C). Mix together the light brown sugar, 1 teaspoon of black pepper, thyme, cumin, 1 teaspoon of garlic salt, paprika, chili powder, and nutmeg in a bowl until thoroughly combined. Rub both sides of chicken breasts with the spice mixture, and place into a 9x9-inch baking dish. Sprinkle any remaining seasoning mix on top of chicken, if desired. Bake in the preheated oven until the chicken is lightly browned, no longer pink inside, and the juices run clear, about 30 minutes. An instant-read meat thermometer inserted into the thickest part of a chicken breast should read at least 160 degrees F (70 degrees C). While chicken is baking, bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Chop half the pineapple slices. Mix the chopped pineapple, cilantro, and olive oil into the cooked rice, and season to taste with a pinch or two of garlic salt and black pepper. Fluff the rice up with a fork, and transfer to a serving platter. Serve with the baked chicken, topped with remaining pineapple slices.
Mix together the ground turkey, egg, onion, garlic salt, and pepper. Form meatballs using a tablespoon measure. Heat the oil in a skillet over medium heat. Brown meatballs in oil. Transfer meatballs to a paper towel to drain. In a soup pot, dissolve the bouillon cube in the boiling water. Stir in the undiluted mushroom soup. Add the carrots, celery, onion, and corn. Add the meatballs to the soup, and bring to a boil. Reduce heat, and simmer 25 to 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease 10 mini cake molds. Drain pineapple rings, reserving 1/4 cup juice. Combine flour and baking powder in a small bowl. Combine 3/4 cup melted butter and white sugar in a large bowl. Beat with an electric mixer on medium speed until well blended, about 3 minutes. Add eggs one at a time. Mix in reserved 1/4 cup pineapple juice, 1/2 cup coconut cream, milk, 1 tablespoon coconut extract, and vanilla extract. Add flour mixture gradually, mixing until batter is smooth. Mix brown sugar and 1/3 cup melted butter together in a bowl until smooth. Spoon into the bottom of the cake molds. Place 1 pineapple ring in each mold. Place 1 maraschino cherry in the center of each ring. Divide batter among cake molds using an ice cream scoop. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 22 minutes. Cool to room temperature, about 20 minutes. Run a knife around the rims to loosen cakes; invert gently onto a plate. Pour heavy cream into a chilled metal bowl. Add cream of tartar. Beat with an electric mixer until almost holding peaks. Add confectioners' sugar gradually, continuing to beat until soft peaks form. Fold in 1/4 pineapple juice, 3 tablespoons coconut cream, and 1 tablespoon coconut extract. Serve whipped cream alongside cakes.
Place sugar and mint in a small food processor; cover and process until blended. Set aside. Preheat oven to 325 degrees F. In a large bowl, cream butter and 1-3/4 cups confectioners sugar until light and fluffy. Beat in 4-1/2 teaspoons reserved mint mixture. Add eggs, one at a time, beating well after each addition. Add mashed potato flakes alternately with 1/4 cup cream. Stir in lemon juice and peel. Pour into a greased and floured 9 x 13-inch baking dish. Bake for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. In a large bowl, beat remaining cream until it begins to thicken. Add 1/2 cup confectioners sugar and 1 tablespoon mint mixture; beat until stiff peaks form. Fold in lemon curd; set aside. In another bowl, combine strawberries and blueberries with remaining mint mixture and confectioners sugar. Cube cake into 2 squares. Layer in glassware starting with a dollop of the cream mixture, a spoonful of berries and a couple cake cubes. Repeat.
Crumble ground beef into a stockpot over medium-high heat; cook and stir until beef is crumbly, evenly browned, and no longer pink, 7 to 10 minutes. Drain and discard any excess grease. Stir carrots, celery, and onion into the ground beef; cook and stir until vegetables are soft, about 5 minutes. Add potatoes, tomato sauce, crushed whole tomatoes, undrained peas, corn, and green beans to the pot; season with black pepper. Stir mixture until evenly mixed. Add thyme and bay leaf to the pot. Pour 1/4 cup water over the mixture if needed to moisten mixture, replenishing as needed while cooking. Bring soup to a simmer, place a cover on the pot, and cook, stirring regularly, until potatoes are tender, about 1 hour.
Crumble the salmon into a 1 quart bowl, removing any bones or skin. In a small bowl combine the mayonnaise, yogurt, celery, capers and pepper. Mix well and then add to salmon and toss. Serve on a bed of lettuce leaves.
Puree the parsley, rosemary, garlic, Parmesan cheese, 1 tablespoon olive oil, and bread crumbs in a blender until smooth. Season to taste with salt and pepper; set aside. Brush the lamb steaks on one side with the beaten egg. Spread the rosemary pesto onto the egg-coated side of the lamb, coating liberally. Heat the remaining 2 tablespoons of olive oil in a skillet over medium heat. Place the lamb steaks into the pan, pesto-side down. Cook 3 to 4 minutes until the pesto mixture has lightly browned. Turn the steaks over, and continue cooking until done to your desired degree of doneness, 3 to 4 minutes for medium.
Cream the butter or margarine and sugar. Grate and juice the lemon. Add the lemon juice and rind to the creamed mixture. Add flour and beaten egg. Mix well. Rest dough for one hour. Put small spoonfuls on tray. Cook for 15-20 minutes at 350 degrees F (175 degrees C).
Preheat oven to 375 degrees F (190 degrees C.) In a large bowl, combine eggs, flour, sugar, almond extract and melted butter. Pour into unbaked pie crust. Arrange sliced pears in spokes radiating from center. Bake in the preheated oven for 15 minutes, then reduce temperature to 350 degrees F (175 degrees C) and bake for 25 to 35 minutes, or until custard is firm. Cool completely before serving.