HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together the garlic, lemon juice, and olive oil in a large bowl; set aside. Bring a large pot of salted water to a boil. Cook the green beans in the water for 5 to 6 minutes; drain. Cool beans for about 10 minutes. Place cooled beans in the large bowl and toss with the lemon juice mixture; season with salt. Allow beans to rest for 2 minutes before stirring again. Repeat 2 minutes rest and stirring once more. Remove garlic before serving.
Mix the blackberry juice and sugar, bring to a boil. Boil rapidly for 2 minutes. Skim off foam. Pour into HOT sterile jars or bottles. This makes a thin syrup (like true maple syrup). If you want it slightly thicker, you can add a small amount of powdered pectin (less than half a 2 ounce box) to the cold syrup and sugar mixture.
Preheat an oven to 375 degrees F (190 degrees C). Lightly grease 4 cookie sheets. Whisk the flour, baking powder, baking soda, cinnamon, and salt together in a mixing bowl; set aside. To make the cookie dough, beat 1/2 cup butter, shortening, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add 1 egg and allow to blend into the butter mixture before adding the second egg and the vanilla. Mix in the flour mixture until just incorporated. Fold in the crushed pineapple, carrot, raisins, and chopped walnuts, mixing just enough to evenly combine. Drop onto the prepared baking sheets by the heaping teaspoonful, allowing 2 inches of space between the cookies. Bake in the preheated oven until the edges are golden, 10 to 12 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely. To make the frosting, beat the cream cheese and 1 tablespoon of butter with an electric mixer in a bowl until smooth. Add the confectioners' sugar and pineapple juice. Beat until no lumps remain. Spread the frosting on the cooled cookies, and allow to dry completely before storing.
Place the 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 in a large mixing bowl. Mash until no lumps remain, then refrigerate until cold. While the potatoes are cooking, place the salmon fillets into a wide, shallow pan, and cover with lightly salted water. Bring to a simmer over medium-high heat. Once simmering, reduce heat to low, and cook until the salmon flakes easily with a fork and is opaque in the center, about 10 minutes. Drain the salmon, and refrigerate until cold. Stir the bread crumbs, red pepper flakes, and garlic powder together in a bowl; set aside. Stir the eggs, onion, celery, green onion, bell pepper, parsley, and garlic into the mashed potatoes. Shred the chilled salmon with your fingers and place into the bowl with the mashed potatoes. Season to taste with salt and pepper, and gently stir the mixture until just blended. Divide into 1/4 cup portions, and shape into 1/2 inch thick patties. Carefully press the fish cakes into the seasoned bread crumbs, and place onto a plate - do not stack. Heat the butter and oil in a large skillet over medium heat. Cook the fish cakes in batches until the bread crumbs are golden brown on both sides, and the fish cakes are hot in the center, 3 to 4 minutes per side.
Remove salmon skin and cut out the grey colored blood line so you have only the shiny pink flesh. Cut salmon into small cubes and place in a bowl. Mix in shallot, parsley, chives, pickle, lemon juice, sea salt, and pepper. Let marinate for 5 minutes before serving.
Mix the ancho chile powder, paprika, cumin, salt, chipotle pepper, oregano, cocoa powder, black pepper, cayenne pepper, and cinnamon in a bowl; set aside. Heat the olive oil in a large heavy pot over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the ground turkey and garlic. Cook and stir until turkey is no longer pink, breaking up any large chunks, 7 to 8 minutes. Stir in the spice mixture. Cook until fragrant, 3 to 4 minutes. Stir in the tomato puree and water. Bring to a simmer, then reduce heat to low. Cook until the turkey meat is broken down, about 1 hour. Stir in the beans, and continue to simmer until flavors have blended, 20 to 30 more minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan. Combine sugar, flour, cocoa powder, baking soda, baking powder, and salt in a large bowl. Mix buttermilk, oil, coffee, eggs, and vanilla extract together in a bowl. Pour over sugar mixture in the large bowl; beat with an electric mixer on medium speed until batter is smooth and thin, about 2 minutes. Pour batter into the prepared baking pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.
In a medium bowl, mix together the pumpkin, milk, and instant pudding mix. Stir in the pumpkin pie spice, and fold in half of the whipped topping. Pour into an 8-inch pie plate, and spread remaining whipped topping over the top. Chill for 1 hour, or until set.
Mix celery, carrots, bell peppers, and water chestnuts together in a microwave-safe bowl. Add sesame-ginger dressing and curry paste and toss to coat. Cover vegetables and microwave on high until fork tender, about 4 minutes. Stir chicken into vegetables and microwave on high until chicken is heated through, about 2 minutes. Place cabbage leaves in a microwave-save bowl and microwave until soft, about 1 minute. Spoon equal portions of vegetable mixture onto each cabbage leaf.
Place ground venison in a large plastic bowl or bucket. Add the curing mixture, sugar, peppercorns, mustard seed, ground pepper, garlic powder, onion powder, liquid smoke, and salt. Mix well, then cover tightly and refrigerate for 24 hours. On the second day, mix thoroughly, kneading as you would bread for 2 to 3 minutes. Re-cover and refrigerate for another 24 hours. On the third day, mix and knead the mixture again for another 2 to 3 minutes. Refrigerate for 1 hour. Preheat oven to 250 degrees F (120 degrees C). Shape mixture into 2 or 3 round logs, about 4-inches in diameter. Place on a lightly oiled baking tray and bake in preheated oven for five hours, turning halfway through, until the internal temperature reaches 160 degrees F (70 degrees C). Cool and then refrigerate overnight before slicing and serving.
Heat the olive oil in a stockpot over medium heat. Cook the sausage in the oil until evenly browned, 5 to 10 minutes. Add the chicken broth, beans, escarole, and tomato sauce; simmer another 15 to 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch cake pans with shortening and dust with about 1 teaspoon flour, shaking to remove excess flour. Beat 1/2 cup butter in a bowl using an electric mixer until light and fluffy. Add white sugar and beat until incorporated into the creamed butter. Add eggs, 1 at a time, to creamed butter mixture, beating until thoroughly combined before adding the next egg. Stir 1 teaspoon vanilla extract into creamed butter mixture. Whisk flour, baking soda, baking powder, salt, and cinnamon together in a bowl. Gradually beat 1/3 the flour mixture into butter mixture, alternating with the 3/4 cup milk and ending with flour mixture until batter is smooth. Pour batter into the prepared cake pans. Bake in the preheated oven until cake is golden brown and a toothpick inserted in the center of the cake comes out clean, 25 to 30 minutes. Turn cakes onto a wire rack to cool completely, at least 30 minutes. Beat 1/2 cup butter in a bowl using an electric mixer until smooth and creamy; beat in 1 teaspoon vanilla extract and honey. Gradually beat enough confectioners' sugar into creamed butter mixture to reach desired consistency, adding 1 tablespoon milk if needed to thin the icing. Spread 1/3 the icing over the top of 1 cake using a spatula. Place the second cake over the icing layer and spread remaining icing over entire cake.
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. Heat the extra virgin olive oil in a large skillet and saute the onion until transparent. Add garlic and saute until soft, then the pancetta and cook until bubbling and transparent. Add the capers, mushrooms, olives, hot red pepper, anchovies, salt (use only a pinch because of the anchovies), ground black pepper and wine. Simmer until the wine is reduced by half, then add the tomatoes. Cook for 10 minutes longer, add the basil leaves, then toss in the cooked pasta and sprinkle generously with cheese and parsley. Serve immediately.
Beat the Cheddar cheese, sour cream, and port wine together until smooth; then pack into a crock. Refrigerate until ready to serve.
Combine the rice, milk, rice flour, sugar, applesauce, baking powder, and oil together in a bowl; blend with an electric hand mixer for 2 minutes. Grease a large skillet or griddle and place over medium heat. Pour 1/4 cup of the batter onto the griddle; cook until the underside is golden brown. Flip and cook until the other side is also golden brown, 2 to 3 minutes per side.
In a saucepan over low heat, melt together sugar, shortening and honey. Let cool. Mix together eggs, vanilla, baking soda and ginger. Gradually add to cooled honey mixture. Slowly add 4 cups of flour to mixture. Stir until well blended. Drop by teaspoonfuls onto cookie sheets about 2 inches apart. Bake at 350 degrees F (180 degrees C) until golden (about 12-15 minutes).
Preheat oven to 350 degrees F (175 degrees C). Mash bananas in a bowl with a fork until no lumps remain. Stir in oats and chocolate chips. Scoop small portions of batter onto a nonstick baking sheet. Bake in the preheated oven until golden brown, about 15 minutes. Cool for 2 to 5 minutes per serving.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine sour cream, cheese, chile peppers, corn, and chicken. Mix together well. Dip 9 tortilla halves in enchilada sauce, and arrange them in the bottom of a lightly greased 9x13 inch baking dish. Spread 1/2 chicken mixture over the tortilla layer. Repeat. Bake in the preheated oven for 25 to 30 minutes, or until center is heated through.
Whisk sugar, vinegar, salt, pepper, and olive oil together in a bowl until sugar is dissolved; set aside. Toss kale, edamame, red onion, carrot, blueberries, dried cranberries, cashew pieces, and sunflower seeds together in a bowl. Pour about half the dressing over the mixture and toss to coat. Cover bowl with plastic wrap and refrigerate 4 to 6 hours. Serve remaining dressing on side.
Preheat the oven to 325 degrees F (165 degrees C). Line 2 baking sheets with rimmed edges with parchment paper. Combine egg whites and salt in a bowl. Whip until very stiff. Combine egg yolks and cream cheese in a separate bowl; mix well. Add psyllium husk powder and baking soda; stir to combine. Folk yolk mixture into beaten egg whites. Pour 1/2 the dough onto 1 prepared baking sheet. Make round patties from the other 1/2 of the dough on the other prepared baking sheet. Bake in the preheated oven until light brown, about 25 minutes. Cut sheet of bread into squares to use for sandwiches.
Heat a 10-inch non-stick skillet over medium-high heat. Sprinkle shredded mozzarella cheese evenly into hot skillet; cook until cheese is melted, 2 to 3 minutes. Arrange tomato slices, basil leaves, and fresh mozzarella slices on the melted cheese, leaving space for a "crust" to form; cook until top is bubbling and edges are browned, 2 to 3 minutes. Remove skillet from heat and loosen pizza with a spatula. Gently slice pizza onto a cutting board; cool for 1 minute before slicing.
Preheat an oven to 350 degrees F (175 degrees C). Lightly coat a 9x13 inch pan with olive oil. Heat oil in a frying pan over medium-high heat. Cook onions and garlic in oil until tender and semi-transparent. Stir in mushrooms, and cook until soft. Remove from heat. In a sauce pan, combine spinach and 1/4 cup water. Cover, and cook over medium heat until wilted. Drain. In a large bowl, mix together spinach, onion mixture, and ricotta cheese. In a frying pan, brown moose meat over medium-high heat, stirring frequently. When the pink color is almost gone, stir in the cocoa and brown sugar. This removes the gamey-ness. Once the meat is well browned, drain to remove excess grease. Stir in spaghetti sauce and water, and season with oregano, Italian seasoning, and salt and pepper. Ladle enough of the meat sauce into a 9x13 inch baking dish to cover the bottom in a thin layer. Arrange a single layer of oven ready noodles over the sauce. Spread one half of the ricotta cheese mixture over the noodles, and top with some of the tomato sauce and a sprinkle of parmesan and mozzarella cheese. Repeat with remaining ingredients, ending with a generous layer of mozzarella cheese. Cover pan with aluminum foil. Bake for 45 minutes, or until lasagna is hot and bubbly.
Stir oats, yogurt, and almond milk together in a jar with a lid. Twist lid onto jar and refrigerate, 8 hour to overnight. Stir oatmeal and add banana when ready to eat.
Combine ketchup, tomato sauce, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, garlic powder, lemon juice, cayenne pepper, water, black pepper, paprika, salt, butter, liquid smoke, tomato juice, molasses, applesauce, and whiskey, respectively, in a large pot; bring to a boil. Reduce heat to low and simmer until sauce is smooth and thickened, about 1 hour.
Pour the vodka, coffee liqueur, creme de menthe, and Irish cream into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into a chilled martini glass and garnish with a mint leaf to serve.
In a medium saucepan over medium heat, warm milk, water, sugar and salt. Remove from heat, and mix in the eggs and yeast. Measure flour into a large bowl. Make a well in the flour, and pour milk mixture into it. Do not stir. Cover with a lid, and let stand for 20 to 30 minutes. Pour melted margarine into flour, and mix well. Add more flour if too sticky. Knead lightly. Cover, and let rise for 20 to 30 minutes. Shape the dough into rolls, and place on a baking sheet. Let rise again for 20 to 30 minutes. Bake rolls in a preheated 400 degrees F (205 degrees C) oven for 15 minutes, or until done.
Preheat oven to 350 degrees F (175 degrees C), grease and flour a 9x13 inch pan. In a large bowl, sift together flour, cocoa powder, soda and salt. Add sugar and mix together. Add oil, water and vanilla and mix thoroughly. Pour into a 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 1 hour or until toothpick inserted in center comes out clean.
Beat cream cheese, butter, lemon juice, lemon rind, and vanilla together until smooth and fluffy. Add confectioners' sugar in 2 additions. Beat until creamy. Add more icing sugar or juice as needed for easy spreading. Makes about 3 2/3 cups.
Preheat oven to 400 degrees F (200 degrees C). Mix paprika, olive oil, garlic powder, chili powder, salt, and black pepper together in a bowl until marinade is smooth. Place potatoes in a baking dish; add marinade and rub into potatoes. Sprinkle bread crumbs over potatoes and coat each wedge well. Bake in the preheated oven for 30 minutes. Reduce heat to 355 degrees F (180 degrees C) and continue cooking until wedges are tender enough to puncture with a fork, about 30 minutes more.
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown, but still soft. Stir in onion and green bell peppers, and cook until tender, about 10 minutes. Reduce heat to low. Stir corn into skillet, and cook until tender, about 15 minutes. Salt and pepper to taste. Do not drain grease from bacon - that is the secret to the flavor.
Combine all-purpose flour, soy protein powder, and oat flour together in a bowl. Beat white sugar, brown sugar, yogurt, and butter together in a large bowl with an electric mixer until smooth and creamy. Add vanilla extract. Stir in flour mixture. Mix in milk, 1 tablespoon at a time, until batter is thick and smooth. Fold in chocolate chips. Roll batter into 1-inch balls with your hands. Arrange on a baking sheet. Transfer to the freezer and chill until firm, about 1 hour, or in the refrigerator, 2 to 3 hours.
Preheat oven to 425 degrees F (220 degrees C). Mix honey, mayonnaise, olive oil, mustard, and lemon juice together in a bowl. Place each fish fillet on separate pieces of aluminum foil. Drizzle honey sauce over each fish fillet. Gently wrap the aluminum foil around each coated fish fillet, crimping the foil together over the top to seal into a packet. Bake fillets in the preheated oven until fish flakes easily with a fork, about 13 minutes. Place one fish fillet on each serving plate and top with leftover sauce from foil packet.
Place frozen shrimp and peas in a colander; rinse under cool water until thawed. Drain completely. Combine shrimp, peas, red onion, and ranch dressing in a bowl; toss to coat. Arrange lettuce onto 4 plates; top with shrimp mixture.
Preheat oven to 425 degrees F. In a large bowl, toss together the halved potatoes, olive oil, butter, garlic salt and freshly cracked black pepper. Tear 4 large sheets of Reynolds Wrap(R) Aluminum Foil, each about 16 inches long. Divide the potato mixture evenly between the sheets of foil. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Place the packets on a baking sheet and transfer to the oven. Cook for 25 minutes. Remove one packet from the oven. Open packet carefully by cutting along top fold with a sharp knife, allowing steam to escape; then open top of foil packet. Check to see if the potatoes are fully cooked and fork tender; if not, return to the oven for 5 more minutes. Once cooked, open up the packets and top each portion of potatoes with cheese and herbs. Let the cheese melt before serving. Season with salt and pepper to taste.
Combine the amaretto and sweetened lime juice in a shaker with ice cubes. Shake, and strain into two glasses. Serve.
In medium bowl, whisk together 2 eggs and milk; dip bread into egg mixture until fully coated. Cook French toast on griddle or large skillet over medium heat until golden brown on both sides. Cook sausage patties according to package instructions. Cut into strips. In separate skillet, heat olive oil over medium heat. Add garlic, peppers and onions and saute until browned and tender. Add cooked sausage strips to pepper and onion mixture; top with cheese and heat until cheese is melted. Cook remaining eggs over easy, or as desired. Assemble cheesesteaks by layering french toast with eggs, and pepper, sausage and cheese mixture. Season with salt & pepper and serve open-faced.
Preheat the oven to 350 degrees F (175 degrees C). Place the cream cheese and crabmeat into a small microwave-safe bowl. Heat in the microwave for about 1 minute, to soften the cream cheese. Stir in the shredded cheese until everything is well blended. Unroll crescent dough on a clean work surface, and separate the triangles. Place a spoonful of the crab mixture onto the wide end of each crescent. Roll towards the point, and pinch the ends together to seal. Place rolls on an ungreased baking sheet. Bake for 10 to 12 minutes in the preheated oven, until golden brown. Serve warm.
Mix thyme, dill, rosemary, and garlic powder together in a small bowl. Rub over both sides of each pork belly strip. Let stand at room temperature, about 15 minutes. Heat a large skillet over medium-high heat. Cook pork belly strips until well browned, about 7 minutes per side. Transfer to a paper towel-lined plate, reserving some grease in the skillet. Cut strips into bite-sized pieces. Saute kimchi, garlic cloves, and scallions in the reserved grease over medium-high heat until starting to brown, about 3 minutes. Drain on a paper towel-lined plate. Mix doenjang, gochujang, sesame oil, minced garlic, sesame seeds, rice wine, and brown sugar in a bowl to make ssamjang sauce. Serve pork belly strips with kimchi, garlic, scallions, and ssamjang sauce.
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix the ground sirloin, salsa, bread crumbs, cheese, egg, and garlic. Season with parsley, salt, and pepper. Transfer to a 5x9 inch loaf pan. Bake 45 minutes in the preheated oven, or to a minimum internal temperature of 160 degrees F (72 degrees C).
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Whisk buttermilk, white sugar, and eggs together in a bowl. Mix flour, baking soda, baking powder, salt, nutmeg, and cinnamon together in another bowl. Stir buttermilk mixture into flour mixture until combined; add butter and knead until a soft dough forms. Turn out dough onto a lightly floured work surface and roll to 1/4-inch thick. Cut dough into doughnut shapes using a 2 1/2-inch doughnut cutter. Beat confectioners' sugar, margarine, and vanilla extract together in a bowl until smooth. Gradually add milk, stirring constantly, until desired glaze-consistency is reached. Working in batches, cook doughnuts in hot oil until golden brown, about 1 minute per side. Transfer cooked doughnuts to a paper-towel lined plate to drain. Dip hot doughnuts into glaze to coat.
Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Place the bread onto a baking sheet. Spread the baked beans with pork onto each slice of bread, then cut the luncheon meat into 8 slices, and place a slice on each piece of bread. Cover with a slice of cheese, then add a dollop of ketchup and mustard to each. Broil in preheated oven until the edges of the bread have toasted and the cheese is melted and golden.
Combine buttermilk, mayonnaise, Greek yogurt, milk, lemon juice, black pepper, roasted garlic, and salt in a blender; blend until smooth. Pour buttermilk mixture into a container; fold in blue cheese. Cover and keep refrigerated.
Preheat oven to 350 degrees F (175 degrees C). Take 1 slice of bread and spread 1 teaspoon of butter on one side. Turn the bread over and place a slice of cheese on the bread. Place a frankfurter diagonally on the cheese. Fold bread corner to corner around the frankfurter. Insert a toothpick to hold together. Repeat steps for the remaining frankfurters. Bake in a preheated oven for 20 to 30 minutes or until golden brown.
Heat olive oil in a saucepan over medium heat. Add onion and cook until soft and translucent, approximately 6-7 minutes. Add cumin, chili powder and salt. Stir to combine. Add chipotle peppers and Adobo sauce and stir. Stir in tomatoes and chicken broth; bring to a simmer over low heat. Cover, and simmer 5 to 6 minutes. Remove from heat. Cool mixture slightly. Process with an immersion blender until smooth. Stir in heavy cream. Adjust salt if necessary. Slowly heat bisque but do not boil. Serve immediately.
Mix grapes, tomatoes, red bell pepper, orange bell pepper, yellow bell pepper, edamame, and feta cheese with herbs in a bowl. Add basil, lemon pepper, and salt to vegetable-grape mixture; toss to coat. Add avocado and cashews to vegetable-grape mixture just before serving. Drizzle olive oil and vinegar over salad; toss to coat.
Place corn husks in a bowl, cover with boiling water, and soak for about 3 hours. Drain, place on a work surface, and cover with a clean, damp towel. Combine pineapple, water, and sugar in a saucepan and cook over medium heat until pineapple is very soft, 7 to 10 minutes. Drain. Mix masa dough with butter and baking powder in a bowl until well combined. Add cooked pineapple, coconut, and raisins; knead into a smooth dough. Select 1 wide corn husk or 2 small ones. Spread about 1 tablespoons masa mixture onto the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Fold sides of husk together, one over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks. 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 tamales with the open side up and cook until filling is heated through and separates from the husk, about 45 minutes. Let tamales stand for 15 minutes before serving.