HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine water, pumpkin seeds, and salt together in a pot; bring to a boil, reduce heat to low, and simmer until seeds are tender, about 10 minutes. Strain seeds, discarding water, and lightly pat seeds dry with a towel. Preheat oven to 325 degrees F (165 degrees C). Lightly oil a baking sheet with olive oil. Spread pumpkin seeds out in a single layer on the prepared baking sheet. Sprinkle sugar, cinnamon, and ginger evenly over seeds. Bake in the preheated oven, stirring every ten minutes, until seeds are fragrant and roasted, about 40 minutes.
Whisk together pudding mix and cream in a bowl until very thick, about 2 minutes. Spoon mixture evenly into pie crust and smooth. Chill, covered, about 30 minutes. Heat jam in a small saucepan over low heat, stirring occasionally, 2 to 3 minutes. Mix blackberries and raspberries together. Mound berries over pudding mixture and drizzle warm jam over top. Chill, loosely covered, at least 30 minutes and up to 1 day.
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Whisk the flour, bouillon granules, water, and milk together in a medium saucepan; bring to a boil until thick, 1 to 2 minutes, whisking continuously. Remove from heat and stir the sour cream into the flour mixture; set aside to cool. Combine the onion, Cheddar cheese, sauerkraut, salt, pepper, and caraway seeds in a large mixing bowl. Stir the sour cream sauce and the melted butter into the sauerkraut mixture; fold the hash brown potatoes into the mixture. Pour into the prepared baking dish. Use a spatula to flatten into an even layer. Bake in the preheated oven until the potatoes are tender and the top is brown and bubbly, 60 to 70 minutes.
Beat butter and white sugar together in a bowl using an electric mixer until smooth and creamy. Add egg yolks to creamed butter mixture and beat until smooth. Mix flour and almonds together in a separate bowl; slowly stir into creamed butter mixture, kneading the dough toward the end until smooth. Place dough in an airtight container and refrigerate until chilled, at least 1 hour. Preheat oven to 325 degrees F (165 degrees C). Roll small pieces of dough into balls. Carefully roll each ball into a 2 1/2-inch rope; form into a crescent shape and place on a baking sheet. Repeat with remaining dough. Bake in the preheated oven until cookies are golden brown, about 15 minutes. Cool cookies on baking sheet for 3 minutes. Spread vanilla sugar into a shallow dish or pie plate. Lift cookies from baking sheet using a spatula and turn them, top-side down, into the vanilla sugar. Cool cookies completely on a wire rack.
Preheat oven to 350 degrees F. Heat a large cast-iron or saute pan over medium heat. Add the olive oil, leek, onions and a pinch of salt. Cook until tender but not brown, about 5 minutes. Add mushrooms, garlic and thyme and cook, stirring occasionally, for 7 minutes until tender and slightly brown. Add the rice and cook until the kernels are well coated with the oil and mushrooms, about 2 minutes. Add wine, balsamic vinegar, broth and a pinch each of salt and pepper. Bring the liquid to a boil and then remove from heat. Transfer the mixture to a deep 9x13-inch baking dish. Wrap the top tightly with Reynolds Wrap(R) Aluminum Foil. Bake for 30 minutes until the rice is tender but al dente. Remove baking dish from oven and add the Parmesan and sage. Stir, adjust seasoning if necessary and serve immediately.
Combine the flour with baking soda and salt. In a clean 1 liter sized glass jar layer the ingredients in the order given starting with the brown sugar and ending with the flour mixture. Attach a card with the following directions: Cookies 1. Preheat oven to 350 degrees F (175 degrees C). Line one baking sheet with parchment paper. 2. Empty the contents of the jar into a large bowl and mix until all the ingredients are well combined. 3. Using your hands work in 3/4 cup softened butter or margarine until the mixture resembles coarse crumbs. 4. Beat 1 egg with 1 teaspoon vanilla extract. Work this into the flour mixture until well combined. Dough will be a little crumbly. 5. Shape dough into 1 inch sized balls and place 2 inches apart on the prepared baking sheet. Slightly flatten the balls with the palm of your hand. Bake at 350 degrees F (175 degrees C) for 10 to 14 minutes or until the edges are lightly browned. Remove cookies to a rack to cool. Makes about 2 dozen cookies.
Preheat oven to 350 degrees F (175 degrees C). Grease one 9 inch square pan. Sift together the flour, 1 cup of the sugar, 1/4 cup of the cocoa, the soda, and the salt. Stir in the vinegar, oil, water, and 1 teaspoon vanilla. Beat until smooth. Pour batter into the prepared pan. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Let cake cool. Then spread chocolate icing over top. To Make Chocolate Icing: Combine 1 cup of the sugar, 1/4 cup of the cocoa, the milk, and the butter or margarine. Boil for 1 minute. Stir in 1 teaspoon vanilla and continue stirring until partially cool. Spread over cake.
Preheat oven to 275 degrees F (135 degrees C). In a mixing bowl, whisk together vegetable oil, ranch-style dressing mix, dill weed, lemon pepper and garlic powder. Pour this spice mixture over the crackers in a medium bowl, and stir until the crackers are coated. Arrange the crackers on a large baking sheet. Bake in the preheated 275 degrees F (135 degrees C) oven for 15 to 20 minutes.
Layer avocado, mango, kale, banana, white beans, and water in a blender; blend until smooth, adding more water for a thinner smoothie.
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together the cookie crumbs, confectioners' sugar and 1/3 cup cocoa. Add melted butter and stir until well mixed. Pat into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes; set aside. Increase oven temperature to 450 degrees F (230 degrees C). In a large bowl, combine cream cheese, white sugar, 1/4 cup cocoa and flour. Beat at medium speed until well blended and smooth. Add eggs one at a time, mixing well after each addition. Blend in the sour cream and Irish cream liqueur; mixing on low speed. Pour filling over baked crust. Bake at 450 degrees F (230 degrees C) for 10 minutes. Reduce oven temperature to 250 degrees F (120 degrees C), and continue baking for 60 minutes. With a knife, loosen cake from rim of pan. Let cool, then remove the rim of pan. Chill before serving. If your cake cracks, a helpful tip is to dampen a spatula and smooth the top, then sprinkle with some chocolate wafer crumbs.
Stir the water, soy sauce, and sugar together in a saucepan; add the bay leaves and bring to a boil. Reduce heat to medium-low; simmer until thickened, about 30 minutes.
Spread flour into a shallow bowl. Dredge pork cubes in flour to coat. Heat olive oil in a large Dutch oven over medium heat. Cook and stir onion in hot oil until fragrant, 3 to 5 minutes. Add pork; cook and stir until pork is browned on all sides, 5 to 7 minutes. Transfer pork-and-onion mixture to a slow cooker. Stir salsa verde, diced tomatoes with green chile peppers, diced jalapeno peppers, diced green chiles, garlic, oregano, and cumin into the pork mixture. Cook on Low for 6 hours.
Heat a large skillet over medium-high heat. Cook and stir sausage, breaking into smaller pieces, in the hot skillet until browned and crumbly, 5 to 7 minutes. Mix noodles into sausage. Pour crushed tomatoes and tomato sauce over sausage-noodle mixture; bring to a boil. Cover skillet, reduce heat, and simmer until noodles are cooked and sauce is thickened, about 25 minutes. Add spinach, ricotta cheese, and mozzarella cheese; cover skillet and remove from heat. Let lasagna stand for 5 minutes; top with Parmesan cheese.
Place 1 ham slice over each chicken breast and fasten with toothpicks. Melt butter in a medium skillet over medium high heat and fry chicken for 5 to 7 minutes, or until almost cooked through (juices run clear). Pour wine over chicken and allow to evaporate; place 1 cheese slice over each chicken breast and cover skillet. Cook until cheese has melted, about 5 minutes.
Brush vegetables with oil to coat. Prepare smoker using manufacturer 's instructions using either alder or apple chips. Place veggies in single layers on smoker racks. Smoke for about 30 minutes. Preheat grill for high heat. Brush grate with oil. Arrange vegetables on grill, with the peppers away from the center. Cook for 10 to 15 minutes, turning once. Baste with teriyaki sauce frequently. Vegetables will cook at different rates; remove tender pieces from the grill, and continue cooking until all are done.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie plate. Beat egg whites in a glass or metal bowl until foamy. Gradually add 1 cup sugar and baking powder, continuing to beat until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Fold crackers and pecans into the egg whites. Add vanilla and stir. Bake pie in preheated oven until set in the middle, about 30 minutes. Set aside to cool to room temperature. Beat cream with pinch sugar in a bowl until stiff peaks form. Lift your beater or whisk straight up: the cream will form sharp peaks. Top cooled pie with whipped cream to serve.
Heat oil in large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, 5 minutes. Stir in Recipe Ready Tri-Color Peppers & Onions Blend, cumin and salt. Continue cooking, stirring occasionally, 5 minutes or until chicken is thoroughly cooked.* Serve in flour tortillas. Garnish, if desired, with lime wedges.
Preheat the oven to 350 degrees F (175 degrees C). Butter and flour a bundt pan or 10-inch tube pan. In a bowl, combine the flour, sugar, oil, eggs, vanilla, baking soda, cinnamon, and salt. Mix well. Stir in the cherries and their liquid and the chocolate chips. Pour the batter into the prepared pan. Bake for about 1 hour, until a cake tester inserted in the center comes out clean. Cool on rack and remove from the pan to cool completely.
Place coleslaw mix in a large bowl. Combine vegan mayonnaise, sweetener, olive oil, vinegar, poppy seeds, and salt in a smaller bowl; mix until smooth. Slowly stir dressing into the coleslaw mix. Refrigerate coleslaw for at least 2 hours before serving. Serve cold.
Heat olive oil in a small skillet over medium-high heat. Saute garlic in hot oil until fragrant, about 1 minute. Blend garlic, red bell peppers, red wine vinegar, sriracha sauce, paprika, salt, and black pepper in a blender until smooth.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan. Sift together the flour, baking powder, salt, cinnamon, nutmeg and cloves. Set aside. In a large bowl, cream together 2 tablespoons butter and 1 cup sugar until light and fluffy. Beat in the egg. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in the chopped rhubarb. Pour batter into prepared pan. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 45 to 50 minutes. Allow to cool before slicing. To make the Lemon Sauce: In a saucepan, mix together 2 cups sugar and 4 tablespoons cornstarch. Stir in the water. Cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat and stir in 4 tablespoons butter, lemon zest, lemon juice, and extract (if desired). Stir in 1 or 2 drops yellow food coloring, if using. Serve slices of cake with the warm lemon sauce.
Preheat grill for medium heat and lightly oil the grate. Place sugar in a shallow bowl. Dip lime halves in sugar to coat. Grill lime and pineapple wedges, turning occasionally, until lightly browned, 5 to 10 minutes. Remove from grill and let cool. Fill a cocktail shaker and Old Fashioned glass with ice. Squeeze 1/2 fluid ounce lime juice and 1 fluid ounce pineapple juice into the shaker. Add gold rum, silver rum, triple sec, and orgeat syrup. Cover and shake until the outside of shaker has frosted. Strain into the glass and garnish with a grilled pineapple wedge.
Combine the chicken, soy sauce, vinegar, garlic, ginger, bay leaves and peppercorns in a Dutch oven. Bring to a boil over medium heat. Once it boils, reduce heat to a simmer. Cover the pot and simmer for 30 minutes, basting the chicken occasionally. After 30 minutes, remove lid and cook until liquid has reduced to half. Remove chicken from the pot to a serving plate. Strain the liquid from the pot to remove all the food particles, and set aside. Serve chicken hot over steamed rice and drizzle with reserved sauce.
Spread butter onto the cut-sides of each doughnut half. Sprinkle brown sugar evenly over the butter. Sandwich a pineapple ring between the halves of each doughnut. Prepare four squares of aluminum foil with cooking spray. Put each sandwich onto the prepared side of a foil sheet; wrap foil around sandwiches to seal into a pouch. Cook by placing pouches near a campfire until heated through, about 20 minutes.
Stir egg whites and water together with a fork in a wide, shallow bowl. Mix cornmeal, flour, and pepper together with a fork on a plate. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Dip each flounder fillet into the egg white mixture and press into the cornmeal mixture to coat completely. Gently toss between your hands so any cornmeal that hasn't stuck can fall away. Place fish onto a plate while preparing the rest of the fillets; do not stack. Carefully put fish into the hot oil and cook until golden brown, 3 to 5 minutes per side. Drain fillets on a plate lined with paper towel; season with salt.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Blend chiles with juices, garlic, vinegar, honey, pinch salt, and pinch black pepper in a blender until smooth. Melt butter in a saucepan over medium heat. Whisk flour into into butter and stir until mixture is thick and flour cooks slightly, about 2 minutes. Slowly pour milk into butter-flour mixture, whisking constantly, until mixture thickens and is just beginning to bubble, 3 to 5 minutes. Add 1/2 teaspoon salt and 1/2 teaspoon black pepper; remove from heat. Stir pepperjack cheese into milk mixture until cheese is melted and mixture is smooth. Pour cheese sauce into a baking dish; spread goat cheese slices over the sauce. Bake in the preheated oven until dip is golden and bubbling, 3 to 5 minutes. Drizzle chile sauce over the hot dip.
Preheat the oven to 350 degrees F (175 degrees C). Place yams on a baking sheet. Bake yams for 40 minutes, or until tender, turning occasionally. Set aside. In a medium bowl, mix together the red pepper, avocado, cilantro, olive oil, green onions, cumin and lime juice. Cut yams in half lengthwise, and fluff the centers with a fork. Top with the avocado stuffing. Season with salt and pepper, and top with shredded Cheddar cheese.
Beat egg white and water until frothy. Stir nuts into mixture to coat, then drain slightly in a colander, 3-4 minutes. Mix sugar and spices in a plastic bag. Add nuts and shake to coat. Spread wet nut mixture in a single layer on a microwave-safe plate; microwave on high for 1 1/2 minutes, or until mixture is bubbly. Stir. Microwave another 1 1/2 minutes. Remove; stir to separate. Cool. Store in a sealed container.
Stir together the water, sugar, and yeast until dissolved, allow to stand for 5 minutes. Stir in 2 tablespoons olive oil, 1/4 cup rosemary, flour, and salt until a dough forms. Turn onto a lightly floured surface, and knead until smooth and elastic, about 10 minutes. Gently knead in the black olives during the last few minutes of kneading. Place into a lightly oiled bowl, cover with a towel, and let rise in a warm place until almost doubled in bulk, about 30 minutes. Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet, or sprinkle liberally with corn meal. Deflate dough, and press into prepared baking sheet. Brush dough with 1 tablespoon olive oil. Toss sliced tomatoes, and garlic with remaining 2 tablespoons olive oil. Season with 2 tablespoons minced rosemary, salt, and pepper. Arrange the tomato slices over the dough in an even layer. Sprinkle with grated cheese. Bake in preheated oven until puffed and golden brown; 15 to 20 minutes. Cut into squares and serve immediately.
Whisk together the tequila, 2 tablespoons of lime juice, brown sugar, and cayenne pepper; pour into a resealable plastic bag. Add the chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour. Meanwhile, make the sauce by whisking together the sour cream , coconut milk, and 1/4 cup of lime juice in a bowl. Add the cilantro and garlic, then season to taste with salt and pepper; set aside. Preheat an outdoor grill for medium-high heat, and lightly oil grate. Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade. Cook the chicken and pineapple slices on the preheated grill until the chicken is no longer pink in the center, and the pineapple slices are nicely marked, about 6 minutes. Serve the chicken breasts topped with a slice of grilled pineapple, and a dollop of the sour cream sauce.
Rinse shrimp, pat dry, and set aside to drain on paper towels. Combine cornstarch, bread crumbs, 1 teaspoon ginger, salt, and pepper in a large resealable plastic bag. Shake to mix well. Add the shrimp and shake to coat. Whisk ketchup, orange juice, chicken broth, soy sauce, honey, Shaoxing wine, fish sauce, garlic, togarashi, 1 tablespoon ginger, and onion powder together in a medium bowl. Heat oil in a large pan over medium heat. Shake excess cornstarch mixture off the shrimp; add shrimp to the pan. Fry until golden brown, 2 to 3 minutes per side. Drain on paper towels. Reduce heat to medium-low. Swipe most of the oil out of the pan, leaving a light coat. Add the ketchup sauce; cook until heated through, 5 to 7 minutes. Arrange shrimp on a plate; drizzle sauce over and garnish with green onions and cilantro.
Stir mahi mahi, lime juice, lemon juice, jalapeno pepper, salt, oregano, and cayenne pepper together in a bowl. Press down fish to completely immerse in liquid. Cover the bowl with plastic wrap and press plastic wrap down so that it is touching the fish. Refrigerate for at least 1 hour, or up to 6 hours. Stir avocado, cucumber, orange, chives, radish, cilantro, and olive oil into mahi mahi mixture until completely coated. Season with salt.
Fill a glass with ice. Muddle 3 sprigs mint and sugar together in a cocktail shaker; add ice, rum, lime juice, and guava nectar. Cover and shake 10 times. Strain drink into glass filled with ice; add club soda and garnish with 1 mint sprig.
Heat oven to 375 degrees F. Slit hot dogs to within 1/2 inch of ends; insert 3 strips of cheese into each slit. Separate dough into triangles. Wrap dough triangle around each hot dog. Place on ungreased cookie sheet, cheese side up. Bake 12-15 min or until golden brown.
Heat oven to 325 degrees F. Mix cookie crumbs and butter; press onto bottom and 2 inches up side of 9-inch springform pan. Microwave caramels and milk in a microwaveable bowl on high for 3 minutes or until caramels are completely melted and mixture is well blended, stirring after each minute. Stir in nuts; pour half into crust. Refrigerate 10 minutes. Refrigerate remaining caramel mixture for later use. Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over caramel layer in crust. Bake 1 hour 5 minutes to 1 hour 10 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Microwave reserved caramel mixture 1 minute; stir. Pour over cheesecake. Melt chocolate; drizzle over cheesecake.
Toss diced tomatoes, jicamas, poblano peppers, red onions, and jalapeno peppers with garlic, lime juice, cilantro, white balsamic vinegar, and salt together in a large mixing bowl.
Gently mix peaches, jalapeno pepper, red onion, red bell pepper, cilantro, garlic, lime juice, and lemon juice in a bowl; season with salt and black pepper. Cover bowl with plastic wrap and refrigerate at least 30 minutes. Fold avocado into the salsa to serve.
Place the cranberries, oranges, apples, pecans, and sugar in the bowl of a food processor. Process until all ingredients are evenly ground, 2-3 minutes. Pour mixture into a bowl, cover, and refrigerate at least 2 days before serving.
Pour chardonnay and elderflower liqueur into a pitcher; add peaches, strawberries, raspberries, blueberries, and blackberries. Stir and let fruit soak for at least 2 hours. Fill wine glasses with ice and pour in sangria.
Heat the olive oil in a large, heavy bottomed pot over medium-high heat. Season the lamb with salt and pepper, add to the pot, and cook until deeply browned, about 5 minutes on each side. Stir in the onions and garlic, and cook until lightly browned, about 2 minutes. Pour the wine into the pot, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir in the tomatoes, tomato sauce, lamb stock, lemon zest and juice, oregano, cinnamon, and bay leaf. Bring back to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lamb is very tender, about 1 1/2 hours. Stir in the green beans and cook until they are tender, about 20 additional minutes. Remove the bay leaf and any bones from the stew. Garnish stew with chopped fresh parsley.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Combine Cheddar cheese, cream of chicken soup, sour cream, 1/2 cup melted butter, and onions in a large bowl. Gently fold in hash browns and spread out in the prepared baking dish. Cover evenly with crushed corn flakes and drizzle with 2 tablespoons melted butter. Bake in the preheated oven for 30 minutes.
Place flour in a large bowl and gradually mix in water. Mix until dough comes together; knead until smooth, 15 to 20 minutes. Cover with plastic wrap and let rest for 15 minutes.
 Watch Now Knead dough again for 2 minutes; cover and let rest for 15 minutes.
 Watch Now Knead dough one more time for 2 minutes. Divide into 4 equal pieces. Roll each piece into a 3/8-inch-thick sheet. Brush both sides of each sheet with oil. Stack sheet together; cover with plastic wrap and let rest for 10 to 15 minutes.
 Watch Now Fill a large saucepan with water and bring to the boil. Place one sheet of dough on a cutting board and slice into 1/8-inch-wide strips. Take one end of a strip in each hand and stretch it until it is 30 to 35 inches long. Fold it in thirds and stretch again to the same length; shake and slap against the counter several times to lengthen it to 2 to 3 yards. Drop it into the boiling water. Add 2 to 3 more strips of noodles to the boiling water; cook until tender, 5 to 10 minutes. Transfer drained noodles to a serving bowl.
 Watch Now Repeat with remaining sheets of dough.
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Fill a glass with ice, and pour in the amaretto, orange juice, and sweet and sour mix. Stir together and serve.
Grease an 8-inch springform pan that will fit inside the pressure cooker. Mix the chocolate wafer crumbs and cinnamon together. Sprinkle the crumb mixture on the bottom of springform pan, pressing gently to form the crust. Melt chocolate and butter together and set aside. With a food processor or electric mixer, process cream cheese until smooth. Add chocolate mixture, and process until mixture is well-mixed and uniformly colored. Pour in the cream, vanilla extract, sugar, and eggs. Beat well. Sieve cocoa powder over batter, and pulse or mix on low speed until cocoa is thoroughly incorporated. Pour mixture over crumbs in pan. Cover cake with a piece of waxed paper. Wrap the entire pan with aluminum foil. Add water to pressure cooker. Place pan on the trivet in pressure cooker. Seal the cooker and bring it up to 15 pounds (high) pressure. Reduce the heat to maintain the pressure, and cook 45 to 50 minutes. Remove cooker from heat, and let the pressure drop on its own. Remove cheesecake from cooker, and let cool to room temperature in pan on a wire rack. Remove cheesecake from pan, and refrigerate for 8 hours before serving.