HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a medium bowl, combine cranberries, apple, celery, grapes, raisins, walnuts, sugar, cinnamon, and yogurt. (I chop cranberries in a food processor, and it works great). Toss to coat. Cover, and chill 2 hours. Stir just before serving.
Place broth and spinach in a pot over medium heat, and cook 5 minutes, or until spinach is thawed. Mix in dark and light kidney beans, black beans and liquid, great northern beans and liquid, pinto beans and liquid, and oil. Season with garlic powder, salt, and pepper. Cook 30 minutes, stirring occasionally.
Preheat an oven to 350 degrees F (175 degrees C). Line a 13x9-inch pan with lightly-greased parchment paper; an inch or so of parchment paper should stick up on 2 sides to form lifting handles. Mix the quick-cooking oats, old-fashioned oats, pumpkin seeds, almonds, mixed nuts, cranberries, and sweetened condensed milk together in a bowl; spread into the prepared pan, evenly pressing into the corners and out to the sides. Bake in the preheated oven until the edges are golden brown, 20-25 minutes, using slightly less time for chewier bars and slightly more time for crunchier bars. Allow the the bars cool for 5 minutes in the pan before using the parchment paper to lift them from the pan. Use a sharp knife to cut into bars. Let the bars cool completely and store in an airtight container.
Preheat oven to 350 degrees F (175 degrees C). Grease two baking sheets. Cream together the butter, kiwi, brown sugar and white sugar in a large bowl, until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla extract. Combine flour, baking soda, and toasted oat cereal in a bowl; gradually stir into the creamed mixture. Finally, fold in the chocolate chips. Drop by rounded spoonfuls onto the prepared baking sheets. Bake in preheated oven until light brown, about 8 to 10 minutes. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Heat the olive oil in a skillet over medium heat. Stir in the carrots and fennel, and season with coriander and fennel seeds. Cook until lightly browned. Mix in the heavy cream, and reduce heat to low. Simmer about 5 minutes until the cream has been absorbed into the carrots and fennel. Serve hot.
In mixer bowl, cream together butter or margarine and sugar. Blend in milk and vanilla. Stir in flour, candied cherries and nuts. Form into 2 rolls, each 2 inches in diameter and 8 inches long. Roll in coconut. Wrap and chill several hours or overnight. Slice 1/4 inch thick. Place on ungreased cookie sheet. Bake in 375 degrees F (190 degrees C) oven for 12 minutes or till edges are golden.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 - 8 inch round pans. In a large bowl cream 1/2 cup margarine until smooth. Blend in the eggs. Add the cake mix and crushed pineapple with juice and mix until smooth. Stir in the 1/2 cup chopped pecans. Pour batter into prepared pans. Bake in the preheated oven for 20 to 30 minutes, or until a toothpick inserted into the centers of the cakes comes out clean. Allow to cool. To make the frosting: In a medium bowl cream 1/2 cup softened margarine and the cream cheese until smooth. Gradually blend in the confectioners' sugar and 1/2 cup chopped pecans.
Divide cranberry juice among 2 ice cube trays. Freeze until solid, at least 2 hour. Pour grape juice into a large punch bowl. Add cranberry ice cubes. Scatter rose petals on top.
Bring coconut milk and chicken stock to a boil in a pot over high heat. Reduce heat to medium. Add cilantro, lemongrass, galangal, Thai chile peppers, and kaffir lime leaves; simmer for 5 minutes. Increase heat to medium-high heat. Add chicken; simmer until no longer pink in the center, about 7 minutes. Stir in cabbage; cook until wilted, about 3 minutes. Remove soup from heat; stir in lime juice and fish sauce.
Place ground beef and sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain the meat and mix in Worcestershire sauce. Spread processed cheese over meat, allowing it to melt. Serve warm on slices of bread.
Stir espresso and sweetened condensed milk together in a bowl. Add milk and stir; pour into a blender. Add ice and chocolate syrup to the espresso mixture. Blend until smooth.
Whisk lime juice, soy sauce, brown sugar, olive oil, garlic, and red pepper flakes together in a bowl until creamy and smooth. Cover bowl with plastic wrap and refrigerate overnight to 8 hours.
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink. Meanwhile, whisk the cornstarch into the vegetable broth until dissolved. Whisk in the peanut butter, soy sauce, honey, brown sugar, sesame oil, ground ginger, and red pepper. Bring to a boil over medium-high heat, then reduce heat to medium-low, and simmer until thickened, about 5 minutes. Stir in the sake and keep warm. Heat the vegetable oil in a large skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the broccoli, carrots, red bell pepper, and sugar snap peas. Reduce heat, cover, and steam until the vegetables are tender, about 5 minutes. Toss the vegetables with the peanut sauce and pasta to serve.
Heat oven to 350 degrees F. Coat 12-cup fluted tube pan with no-stick cooking spray. Place piece of rolled up foil in tube of pan to prevent cake from baking over top. Pour caramel topping into prepared pan. Prepare cake mix according to package directions using the water, oil and eggs. Pour evenly over caramel topping. Combine cream cheese, eggs, sweetened condensed milk, evaporated milk and vanilla in blender container. Process until blended. Pour slowly over cake batter. NOTE: While baking, the cake rises and the milk mixture goes to the bottom. Coat piece of foil with no-stick cooking spray. Cover pan, coated side down, tightly with foil. Place pan in large roasting pan. Pour hot water into roasting pan to a depth of 2 inches. Bake 2 hours or until toothpick in center still has a few moist crumbs. Place cake on cooling rack. Cool 15 minutes. Remove foil and invert onto serving plate. Cool 1 hour at room temperature. Chill 4 hours or overnight.
Combine raspberries, 1/3 cup sugar, 1 tablespoon lemon juice, water, and balsamic vinegar in a saucepan over medium heat. Bring to a simmer and cook until sugar dissolves and berries collapse, 2 to 3 minutes. Remove from heat and strain into a bowl. Cool to room temperature, cover and refrigerate until thoroughly chilled. Combine 2 cups sugar, 2 cups water, 2 tablespoons lemon juice, and split vanilla bean in a large saucepan and bring to a simmer over medium heat. Place peach halves with cut sides up in the syrup and simmer until tender, 5 to 8 minutes per side, basting with the syrup occasionally. Remove from heat and allow to cool in the syrup. Transfer to a bowl, cover, and refrigerate until thoroughly chilled, about 4 hours. Remove peach skins and serve each peach half on top of a scoop of ice cream in a bowl. Spoon the raspberry sauce over the top. Garnish with toasted, slivered almonds.
Stick 2 or 3 cloves into each of the crabapples, and set aside. In a large pot, stir together the water, sugar, and vinegar. Place allspice berries, cinnamon sticks, and lemon zest in cheesecloth, and tie cheesecloth to make a small bag; add to pot. Bring to a boil, then reduce heat and simmer for 5 minutes. Add the crabapples,and simmer until tender, about 20 minutes. Use a slotted spoon to lift out crabapples and place them into sterile jars. Cover with hot syrup, and seal in a hot water bath for 10 minutes, or until the centers of the lids are depressed. If the syrup seems too thick, add more water. Refrigerate after opening.
Melt butter over medium heat in Dutch oven. Add onion; cook and stir 3 to 4 minutes or until onion is translucent. Add potatoes, 5 1/2 cups water, 1 1/2 tablespoons Diamond Crystal(R) Kosher Salt, bay leaves and thyme. Bring to a boil; reduce heat and simmer 5 to 10 minutes or until potatoes are very tender. Cook bacon in large skillet over medium heat until browned and crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Pour off bacon drippings, reserving 2 tablespoons for kale. Heat reserved 2 tablespoons bacon drippings over medium heat. Add kale; cook and stir for 1 minute. Slowly add 1/2 cup water; cook and stir until liquid evaporates. Stir in 1/4 teaspoon Diamond Crystal(R) Kosher Salt and 1/4 teaspoon pepper. Remove from heat. Remove and discard bay leaves and thyme from soup. With slotted spoon, remove potatoes and onion to blender or food processor. Carefully process (in batches) until chopped, adding hot liquid as needed until smooth. Return pureed mixture to remaining hot liquid in Dutch oven. Over medium heat, blend in cream and remaining 1/4 teaspoon pepper. Heat thoroughly. Add additional salt and pepper to taste. Spoon kale around side of shallow serving dishes. Spoon soup into bowls; sprinkle with bacon. Garnish with diced apples tossed with lemon juice, if desired.
Preheat oven to 400 degrees F (200 degrees C). Rinse fish, and pat dry. Rub fillets with olive oil, and season with garlic salt and black pepper. Place each fillet on a large sheet of aluminum foil. Top with jalapeno slices, and squeeze the juice from the ends of the lemons over the fish. Arrange lemon slices on top of fillets. Carefully seal all edges of the foil to form enclosed packets. Place packets on baking sheet. Bake in preheated oven for 15 to 20 minutes, depending on the size of fish. Fish is done when it flakes easily with a fork.
Mix cream cheese, confectioners' sugar, 2 tablespoon milk, and 1 teaspoon vanilla extract in a bowl until smooth and creamy; fold in 1 cup blueberries. Cover the bottom of a 10x14-inch baking dish with 1 layer bread cubes. Spread cream cheese mixture over bread layer; top with remaining bread cubes. Whisk 2 cups milk, eggs, 2 teaspoons vanilla extract, cinnamon, and nutmeg together in a large bowl; pour over bread mixture. Sprinkle 1 cup blueberries over bread-egg mixture. Cover dish tightly with aluminum foil and refrigerate, 8 hours to overnight. Remove from refrigerator 30 to 60 minutes before baking. Preheat oven to 375 degrees F (190 degrees C). Bake in the preheated oven for 45 minutes. Remove foil and continue baking until center is set, about 30 minutes.
In a medium saucepan over medium heat, mix together the chicken, diced tomatoes with green chile peppers, cream cheese and cream of chicken soup. Cook 20 minutes, stirring frequently, until the dip begins to thicken.
Pat pork dry using paper towels and salt lightly on all sides. Heat oil in a 4- to 6-quart pressure cooker over high heat until smoking. Add pork; cook until browned, about 4 minutes per side. Add carrots, onion, and garlic; cook and stir for 1 minute. Pour in chicken broth, vinegar, honey, soy sauce, ginger, tomato paste, and black pepper. Bring sauce to a boil, scraping the browned bits from the bottom of the pan with a wooden spoon. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow, about 5 minutes. Cook at low pressure, 20 to 25 minutes. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock and remove lid. Mix cold water and cornstarch together in a small bowl. Remove pork to a warm platter and cover. Continue cooking sauce until reduced, 3 to 5 minutes. Stir in the cornstarch mixture; bring to a boil and cook for 1 minute. Add butter and stir gently to melt. Slice pork across the grain; serve with the sauce.
Place the yogurt, milk, mangoes, white sugar, and cardamom into the jar of a blender and blend until smooth, about 2 minutes. Chill in the refrigerator for 1 hour or until cold, and serve sprinkled with a little ground cardamom.
Season salmon fillets with salt. Cover and refrigerate for 1 hour. Wipe the excess salt from the salmon fillets, and wrap the fillets with 2 layers of cheesecloth. Mix 1 cup miso, 1/4 cup sake, and mirin together in a bowl. Spread both sides of the wrapped fillets with the miso mixture. Place the salmon in an air-tight container, and refrigerate for at least 5 hours, or overnight. Heat a small saucepan of water over medium-high heat. Add the spinach, and cook until wilted, 1 to 2 minutes. Drain in a colander, and allow to cool. Place spinach in a food processor. Process until smooth, adding water if the spinach becomes too dry. Set aside. Mix the remaining 1/2 cup of miso with sugar, egg yolks, and 2 tablespoons sake in the top of a double boiler over barely simmering water, stirring frequently and scraping down the sides with a rubber spatula until thickened. Set aside to cool, then stir in the pureed spinach. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Lightly grease a baking sheet. Unwrap the cheesecloth, and scrape off excess miso from the salmon fillets. Arrange fillets on the prepared baking sheet. Broil in the preheated oven until the salmon is golden, about 4 minutes. Flip the fillet over, then brush with the spinach sauce. Continue broiling until the salmon is cooked through and easily flaked with a fork, about 4 minutes more.
Bring water to a boil in a kettle. Pour into a pitcher. Stir in sugar until it dissolves into a syrup. Add tea bags; let steep, about 5 minutes. Fill 5 glasses with ice cubes. Add some cucumber slices. Fill glasses 3/4 full of sparking water. Divide sweet tea evenly among glasses. Squeeze some lemon juice into each drink; stir.
Combine mayonnaise, ketchup, pickle relish, Worcestershire sauce, horseradish, and paprika in a bowl; mix well. Cover with plastic wrap and chill before serving.
Place cooked chicken, kidney beans, corn, tomatoes, onion, red and green bell peppers, chiles, broth and cumin in a large pot over medium heat. Simmer 45 minutes.
Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish. Lay chicken breasts in the bottom of the pan and place a piece of Swiss cheese on each breast. In a small bowl or measuring cup combine soup with sherry. Pour over chicken. Combine stuffing and melted butter; spread over chicken. Bake, covered, in preheated oven for 60 minutes. Uncover and bake for another 60 minutes.
Place hot dog pieces, pineapple, brown sugar, white sugar and baked beans into a slow cooker. Cook on high for 15 minutes, turn down to low, and let simmer for another 15 minutes, or until ready to serve. This dish can be kept on low all day.
Preheat an outdoor grill for medium heat, and lightly oil the grate. In a bowl, mix together the ground chicken, guacamole seasoning, half the cilantro, lime juice, and minced onion until thoroughly combined. Form the chicken mixture into 4 patties. Reserve the other half of the cilantro for garnish. Grill the chicken burgers on the preheated grill until the meat is no longer pink inside, the juices run clear, and the burgers show browned grill marks, 5 to 8 minutes per side. About 2 minutes before burgers are done, place slices of ciabatta bread onto the grill to toast, about 1 minute per side. About 1 minute before the burgers are done, top each burger with a slice of Cheddar cheese, and let melt. Serve chicken burgers on the toasted ciabatta bread, topped with about 1 tablespoon of salsa and about 1 tablespoon of the reserved chopped cilantro.
In a blender or food processor, mix the mayonnaise, chives, parsley, sour cream, yogurt, vinegar, tarragon, lemon juice and garlic. Serve at once.
In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Combine the yeast mixture with the buttermilk, eggs, 2 1/2 cups flour, 1/4 cup softened butter, 1/4 cup sugar, baking powder and salt; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. Dough should remain soft and slightly sticky. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Divide dough in half and roll each half into a 12x7 inch rectangle. Spread each half with 1 tablespoon softened butter and sprinkle with 1/4 cup sugar and 1 teaspoon cinnamon. Roll up halves, beginning at wide side. Seal well by pinching the seams. Cut each roll into 12 slices. Coat two 9 inch round cake pans each with 1/4 cup melted butter, 1/4 cup brown sugar, 2 tablespoons raisins and 1/2 cup chopped pecans. Place 12 dough slices in each pan, leaving a small space between slices. Cover and let rise until doubled. Preheat the oven to 375 degrees F (190 degrees C). Bake in a preheated oven for about 30 minutes. Invert pans onto plates and serve.
Melt the butter in a small saucepan over medium-low heat. Add garlic and shallots; cook and stir until transparent, about 3 minutes. Season with tarragon, salt and white pepper. Increase the heat to medium, and stir in the white wine and lemon juice. Bring to a simmer, then whisk for 1 minute. Remove from the heat and sprinkle in parsley. Pour over your favorite white fish before serving.
Mix together 1/2 cup olive oil, wine mixed with salt, chopped leek, dill, rose petals, coriander, and black pepper. Heat 2 tablespoons olive oil in a large pan. Fry whole chicken over medium heat. Add about half of the seasoning mixture, and continue to fry until chicken just starts to change color. Place chicken in a baking dish large enough to hold it along with the seasoning mixture--both what was in the pan and what you didn't use. Rub the bird with the mixture for a minute or so. Bake at 425 degrees F (220 degrees C) for 1 hour, occasionally basting with the seasoning mixture. The chicken will look almost burnt when done. Moisten a plate with fig syrup, place chicken on it. Season with salt and pepper.
Place flour, sugar, salt, wheat germ, yeast, dried soup, sour cream, and water in the pan of the bread machine in the order recommended by the manufacturer. Select the dough cycle, and press start. Shape dough, and place in a greased loaf pan. Place in a warm spot, and allow to rise until doubled in size. Bake in a preheated 350 degrees F (175 degrees C) oven for 30 minutes. Cool.
Rinse lentils under cold running water and drain. Place the water and lentils in a saucepan over medium heat and bring to a boil. Cover, reduce heat to medium-low, and simmer until lentils just begin to soften, about 20 minutes. Stir the tomatoes and onions into the lentils; bring to a gentle simmer. Crumble the bouillon cube into the lentil mixture and stir until it's dissolved. Simmer for about 5 minutes more, stirring frequently. Season with salt and pepper to taste.
Preheat oven to 350 degrees F (175 degrees C). Grease 2 large baking sheets. Stir together the flour, baking powder, salt, 1/2 teaspoon nutmeg, and 1/2 teaspoon cinnamon in a bowl; set aside. Stir together 1/3 cup sugar, 1/4 teaspoon nutmeg, and 1/4 teaspoon cinnamon in a separate bowl and set aside. Cream together the butter, 1 cup sugar, and lime zest in a large bowl until light and fluffy. Gradually beat in the lime juice, then the flour mixture 1/2 cup at a time. Form the dough into walnut-sized balls, and roll in the spiced sugar mixture. Arrange onto prepared baking sheets 1 inch apart. Flatten the balls slightly using a decorative cookie stamp or the bottom of a glass. Bake the cookies in the preheated oven until the edges of the cookies turn golden brown, 13 to 16 minutes. Cool the cookies on wire racks, then store in an airtight container up to 1 week.
Whisk vinegar and sugar together in a large saucepan; add apples, apricots, raisins, shallots, ginger, Aleppo pepper flakes, and star anise. Bring to a simmer, reduce heat to medium-low; stir in garlic, salt, and mustard.
 Watch Now Simmer mixture, stirring occasionally, until fruit is soft and liquid is reduced, 40 to 45 minutes. Remove from heat and cool to room temperature. Remove ginger pieces and star anise, transfer mixture to a bowl, and refrigerate until chilled. Season with salt and pepper flakes.
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Mix together butter or margarine, sugar, vanilla and egg. Stir in flour and salt. Divide dough into 3 equal parts. Mix nuts into one part. Mix melted and cooled chocolate into the second part. Mix cherries into remaining part. Line bottom and ends of loaf pan (9 x 5 x 3 inches) with aluminum foil; allow ends of foil to extend 5 inches over end of pan. Press nut dough evenly in bottom of pan. Press chocolate dough on top of nut dough. Press cherry dough on top of chocolate dough. Cover dough with the extended ends of foil. Refrigerate at least 2 hours but no longer than 6 weeks. Preheat oven to 375 degrees F (190 degrees C). Remove foil and dough from pan and remove foil from dough. Cut dough crosswise into 1/4 inch slices and cut each slice across the dough layers into half so that each half contains three layers. Place 1 inch apart on ungreased cookie sheet. Bake until set (about 10 minutes). Immediately remove from cookie sheet.
Blend tuna, butter, capers, parsley, lemon juice, salt, and pepper in a food processor until smooth.
Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray. Lay wonton wrappers on prepared baking sheet. Place 1 teaspoon cream cheese in the center of each wonton wrapper. Lightly brush edges of wonton wrappers with water and fold each wrapper in half to form a triangle. Press edges to seal. Fold the tips of each triangle up together so that they meet in above the center of the wonton and press tips together to seal. Spray assembled wontons with cooking spray. Bake in the preheated oven until wontons are crispy and golden and the cream cheese is melted, 5 to 7 minutes.
Preheat oven to 425 degrees F (220 degrees C). Place a 9 inch cast iron skillet on the center rack. When the skillet is hot, carefully remove the skillet from the oven. Pour the canola oil into the skillet and gently swirl the pan to coat the bottom and the sides. Return the pan to the oven for ten minutes. While the oil is heating, mix together the cornmeal and salt in a medium bowl. Add the eggs and buttermilk and mix together to make a thin batter. Carefully pull out the rack with the cast iron skillet and pour the batter into the preheated skillet. Bake the corn pone until a toothpick inserted into the center comes out clean, 20 to 25 minutes. If desired, turn the oven to broil for the last few minutes of baking to brown the top. Remove the skillet from the oven and shake the pan to loosen the corn pone from the skillet. Serve the corn pone warm from the skillet or turn out onto a plate.
Whisk maple syrup, lime juice, garlic, ketchup, soy sauce, and red pepper flakes together in a bowl until marinade is smooth. Place beef in a bowl; pour in marinade and stir to coat. Marinate beef in the refrigerator, at least 3 hours. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Soak skewers in water for at least 10 minutes. Thread beef, mushrooms, onion, green bell pepper, squash, and zucchini onto skewers. Cook kabobs on the preheated grill until vegetables are tender and beef is cooked through, 5 to 7 minutes per side.
Preheat oven to 350 degrees F. Grease and flour 13 x 9-inch baking pan. Prepare cake mix batter according to package directions; stir in bananas and 3/4 cup chopped Butterfinger. Pour into prepared pan. Bake for 40 to 50 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Frost cake; sprinkle with remaining chopped Butterfinger.
Mix cream cheese, sour cream and pepper in slow cooker sprayed with cooking spray until blended. Gradually stir in milk. Add potatoes, cheese and bacon; mix well. Cover with lid. Cook on LOW 3 to 4 hours (or on HIGH 1 to 2 hours). Sprinkle with onions before serving.