HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place the water, sugar, and butter in a saucepan; bring to a boil. Cook and stir until the sugar and butter dissolve, about 10 minutes. Pour into a mixing bowl and cool to room temperature. Stir the crushed animal crackers into the sugar mixture until evenly moistened; spread half the mixture into an 8x8-inch baking dish. Stir the cocoa powder into the remaining animal cracker mixture until smooth; spread into the baking dish over the lighter-colored layer. Spread the melted chocolate evenly over the bajadera. Refrigerate overnight; cut into 16 pieces to serve.
Preheat oven to 400 degrees F (200 degrees C). Grease a small baking dish. Beat eggs, vegetable oil, and vanilla extract together in a large bowl. Mix barley flour, sugar, baking powder, and salt together in a separate bowl; add to eggs mixture and stir to make a smooth batter. Pour batter into prepared baking dish. Bake in preheated oven until brown on top and set in the center, 20 to 30 minutes.
Preheat oven to 375 degrees F (190 degrees C). Whisk kosher salt, black pepper, granulated garlic, onion powder, oregano, cayenne pepper, rosemary, sage, lemon pepper, seasoned salt, and beef bouillon together in a small bowl. Sprinkle spice mixture on all sides of roast and rub spices into meat. Heat a skillet over high heat. Cook roast in hot skillet until browned, 2 to 3 minutes per side. Transfer meat, fat-side facing up, to a roasting pan. Cover the roasting pan with aluminum foil. Roast in the preheated oven until just turning from pink to grey, about 90 minutes. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C). Uncover roast and tent loosely with aluminum foil; let rest for 10 minutes before slicing across the grain.
Combine chocolate chips and peanut butter in a microwave-safe bowl; heat in microwave for 1 minute. Stir mixture and heat in microwave for 30 seconds more; stir. Combine ice cream, milk, and chocolate mixture in a blender; blend on high for 40 seconds.
Heat the olive oil in a large skillet over medium-high heat. Cook and stir the onions in the hot oil until translucent, about 5 minutes. Add the ginger-garlic paste and continue cooking another 5 minutes. Reduce heat to medium; stir the tomatoes into the mixture and cook until the tomatoes are pulpy, 5 to 10 minutes. Season with the cayenne pepper, curry powder, garam masala, turmeric, and cumin; cook and stir another 5 minutes. Add the chicken and potatoes to the mixture in the skillet; simmer, stirring occasionally, until the potatoes are tender and the chicken is no longer pink in the center, about 20 minutes. Sprinkle the cilantro over the mixture and continue simmering another 10 minutes. Serve hot.
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 and rinse with cold water. In a medium bowl combine cooled pasta, cauliflower, broccoli, red bell pepper, cottage cheese, salt and pepper.
Heat the olive oil in a large saucepan over medium heat. Stir in the salami, and cook until evenly browned. Mix in onion, bell pepper, and garlic. Cook until tender. Mix in eggplant, tomato paste, and cilantro, and season with salt, pepper, and oregano. Continue cooking 15 minutes. Mash the eggplant as it softens, and add a little water if necessary to keep the ingredients from drying out. Stir the garbanzo beans, tomatoes, bay leaves, and green onions into the skillet, and pour in the water. Bring to a boil for 5 minutes. Reduce heat to low, cover, and simmer 15 minutes. Stir in vinegar and hot sauce before serving.
Line an 8 x 8 inch square pan with aluminum foil. In a microwave-safe bowl combine sweetened condensed milk and chocolate chips; microwave on high for 1 1/2 minutes, or until chocolate is melted. Stir until smooth. Stir in chopped almonds, chopped cherries and almond extract. Pour into prepared pan and spread evenly. Place pecan halves and cherry halves on top. Cover and refrigerate for 2 hours, or until firm. Cut into 1 inch squares. Store, covered, in refrigerator.
Mix beer, flour, salt, and pepper together in a bowl. Coat beans with the batter in small batches and shake off excess. Preheat air fryer to 400 degrees F (200 degrees C) according to manufacturers' instructions. Place the parchment paper on the bottom of the air fryer basket. Place a single layer of the battered beans in the air fryer. Cook until golden brown and crispy on the outside, 8 to 10 minutes. Repeat with any remaining battered beans. Mix ranch dressing, sriracha sauce, and horseradish in a bowl. Serve with the green beans.
Preheat an oven to 350 degrees F (175 degrees C). Cut 1/2 cup butter into 1 cup flour with a knife or pastry blender in a bowl until the mixture resembles coarse crumbs. Stir in 1/4 teaspoon butter extract. Add the water a tablespoon at a time, tossing with a fork, until the flour mixture is moistened. Press mixture onto the bottom of a 10x13-inch baking sheet. Bring 1 cup water, 1/2 cup butter, and 1/2 teaspoon butter extract to a boil in a saucepan over medium-high heat. Remove from heat, then beat in 1 cup flour. Beat in eggs one at a time until blended. Stir in 1 teaspoon almond extract, and pour over crust. Bake in the preheated oven until golden brown, about 55 minutes. Meanwhile, mix the confectioners' sugar, 1/2 teaspoon almond extract, 1/4 teaspoon butter extract, and 1 tablespoon milk in a bowl until smooth. Spread mixture over the hot pastry.
Peel white peaches, leaving a little bit of peach skin to add texture and color. Cut chunks from peaches into a bowl and discard pits. Add lemon juice. Puree peaches and lemon juice with an immersion blender until smooth. Stir in sugar to taste. Blend again. Chill peach mixture in refrigerator for 1 hour. Pour peach mixture into an ice cream freezer and freeze according to manufacturer's instructions.
In a medium-sized mixing bowl, combine sour cream, cream cheese, mayonnaise, Worcestershire sauce, parsley, onion salt, celery salt and garlic salt. Mix well. Fold in drained shrimp meat. Cover and chill at least 4 hours, to allow flavors to blend.
Combine shrimp, 2 tablespoons sake cooking wine and sesame oil in a bowl. Let stand 20 minutes. Preheat grill. Thread 5-6 shrimp on each skewer (reserve marinade). Grill shrimp about 2 minutes per side, turning with a spatula to release from grill. Stir reserved marinade, remaining 4 tablespoons cooking wine, juice, soy sauce, ginger and cornstarch in a small saucepan. Simmer 1- 2 minutes until slightly thickened. Add sesame seeds and cilantro. Serve with shrimp.
Combine the potatoes, tomato, carrot, onion, and bay leaves in a slow cooker. Place the chicken breasts atop the vegetables. Stir the tomato sauce, chicken broth, and Italian seasoning in a bowl; pour over the chicken breasts. Add water as needed to assure the chicken is completely covered. Cook on Low for 6 hours. Remove the chicken breasts and cut into bite sized chunks and return to slow cooker. Continue cooking until the vegetables are tender, another 1 to 2 hours.
Place eggplant slices in a colander and sprinkle lightly with salt. Set aside. Combine almond meal, Parmesan cheese, and sesame seeds in a bowl. Season with salt and pepper. Place beaten eggs in another bowl. Gently pat eggplant slices dry and dip first in eggs, shaking off excess, and then into almond meal mixture. Place breaded eggplant on a plate near the cooking area. Preheat the oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper. Heat oil in a skillet over medium heat. Add eggplant slices to the hot skillet and cook in batches, turning occasionally until golden on both sides, about 5 minutes per batch. Place cooked eggplant on the prepared baking sheet and keep warm in the preheated oven.
Cut tips off melons with a sharp knife; cut in half lengthwise. Scoop out white interior and seeds with a spoon. Rinse the melon and cut into very small pieces. Place in a bowl and generously add kosher salt, mixing until melon is completely covered. Cover and refrigerate until flavors combine, 3 to 4 hours. Rinse melon to remove excess salt. Place into a pot and cover with room temperature or cool water; cover and bring to a boil. Cook until melon has softened slightly, about 1 minute. Remove from heat; drain the melon. Heat sesame oil in a large skillet over medium-high heat. Add pork; season with garlic salt and garlic pepper. Stir-fry just until the pink on the surface of the pork disappears, 3 to 4 minutes. Add melon and stir fry until soft, about 2 minutes more. Reduce heat to medium. Push pork mixture to the edges of the skillet with a spatula. Crack eggs into the center of the skillet; scramble until firm, 3 to 5 minutes. Stir contents of the skillet together until combined. Season with soy sauce.
In a saucepan, dissolve gelatin and hot water. Add lemon juice, pineapple juice and 1/4 cup water. In a medium bowl, combine the cranberries, crushed pineapple, celery and apple. Stir into gelatin mixture and pour into a mold. Chill until firm.
Place pineapple fruit preserves in a medium bowl. Blend in prepared horseradish to taste. Place cream cheese on a medium serving dish. Top cream cheese with the pineapple fruit preserves mixture to serve.
In the container of a food processor or blender, combine the dates, sunflower seeds, pecans, raisins, and cocoa powder. Transfer to a bowl, and stir in honey. Press into 1 inch balls, and roll in confectioners' sugar. Store in an airtight container at room temperature.
In a large bowl, beat together shortening, butter or margarine and sugar until light and fluffy. Add egg and peppermint extract; beat well. Sift together flour, baking powder and salt; add to shortening mixture alternating with milk and mix well. Stir in oats; add in just enough food coloring to make a pink dough. Cover and chill for 1 hour. Preheat oven to 375 degrees F (190 degrees C). Roll out dough on a lightly floured board; cut out cookies with a floured 2 inch cookie cutter. Place on a lightly greased cookie sheet. Bake in preheated oven for about 6 minutes. Remove cookies from sheet to cool. Frost half of the cookies with frosting; top with remaining cookies, sandwich style.
Place the lentils, rice, carrots, celery, onion, water, broth, garlic powder, ground black pepper and salt in a slow cooker. Cover and cook on low setting for 7 to 8 hours. Stir in the mushrooms 1 hour before serving.
Preheat oven to 350 degrees F (175 degrees C). Butter a medium-sized casserole dish. Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. In a heavy saucepan, melt the butter. Stir in the flour, salt, and pepper; blend thoroughly. Gradually stir in 3/4 cup of reserved asparagus liquid and the milk; cook (stirring constantly) until the sauce is thickened and smooth . If the mixture is too thick, more asparagus liquid or milk can be added until the mixture reaches the desired consistency. Stir in the Worcestershire sauce and cayenne pepper. Remove the pan from the heat. Layer the asparagus, eggs, cheese, and almonds into the casserole. Repeat the layering until all of the ingredients are used. Spoon the sauce over the layers and sprinkle with crumbs. Bake in the preheated 350 degree F (175 degrees C) oven for 20 minutes; or until bubbly and lightly browned.
In a large bowl, toss together the cucumber, corn, tomatoes, green bell pepper, red bell pepper, and red wine vinegar. Season with crushed red pepper flakes, garlic, cumin, cilantro, salt, and black pepper. Cover, and chill at least 30 minutes before serving.
Heat oven to 400 degrees F. Spray a large cookie sheet with no-stick cooking spray. Combine flour and sugar in large bowl; mix well. Cut in 1/2 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in apricots. Beat egg in 1-cup measuring cup. Add enough buttermilk to egg to make 1 cup. Stir in almond extract. Add buttermilk mixture to flour mixture; stir gently until soft dough forms. Drop dough by 1/4 cupfuls about 2 inches apart onto prepared cookie sheet. Bake 20 to 25 minutes or until light golden brown. Brush scones with 2 tablespoons melted butter. Serve warm or cool.
In a large saucepan, combine cranberries, orange juice, apples, raisins, orange peel, cinnamon and cloves. Bring to simmer, stirring to mix well. Cover, reduce heat to low and cook until cranberries burst and mixture thickens slightly, about 10 minutes, stirring occasionally. Remove from heat, stir in vinegar and cool. Cover and refrigerate at least overnight. Remove from refrigerator 20 minutes before serving.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan with cooking spray. Combine butter, brown sugar, 1 egg, sour cream, 1/4 cup white sugar, and vanilla extract in a large bowl; whisk until smooth. Mash in bananas using a fork. Whisk in 1 cup flour, baking soda, baking powder, and salt until just combined. Whisk cream cheese, 1 egg, 1/4 cup white sugar, and 3 tablespoons flour together in a separate bowl. Pour half of the banana mixture into the prepared loaf pan. Spread cream cheese mixture evenly on top. Pour remaining banana mixture over cream cheese mixture. Bake in the preheated oven until top is firm, about 50 minutes. Cool in the pan, about 5 minutes.
Chop tomatoes in half, then slice finely; arrange on four plates. Trickle a tablespoon of olive oil over each serving, and sprinkle with black pepper. Lay slices of cheese over tomatoes, and strips of basil over cheese. Cover with plastic wrap, and refrigerate for 30 minutes before serving.
In a large bowl; mix eggs, white sugar, and ricotta cheese until smooth and creamy. Stir in the vanilla and flour. If the batter is dry mix in a little of the milk. In a frying pan over medium high heat, heat vegetable oil until hot. Drop teaspoonfuls of batter into the hot oil and fry until golden. Turn to cook cookies evenly. Remove with a slotted spoon and drain cookies on paper towels. Sprinkle with confectioner's sugar if desired.
Combine 1/3 cup olive oil, lime juice, chili powder, brown sugar, cumin, paprika, and garlic powder in a large resealable plastic bag. Mix thoroughly to combine. Add chicken tenders and fully coat. Transfer to refrigerator and marinate for 2 hours. Preheat grill to 425 degrees F. Combine red pepper, yellow pepper, onion, jalapenos, and corn in a large bowl. Drizzle with remaining olive oil and toss to coat. Season with salt and pepper. Center one-fourth of the pepper mixture evenly on a sheet of Reynolds Wrap Aluminum Foil. Place two marinated chicken tenders on top of pepper mixture. Bring up foil sides. Double-fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets. Grill 15 to 20 minutes in covered grill, or until chicken is chicken is tender and juices run clear or meat thermometer reads 165 degrees F.
Preheat oven to 375 degrees F (190 degrees C). Grease one 15x10x1 inch pan (jelly roll pan). Cream butter and salt and vanilla. Beat in the sugar until light and fluffy. Mix in the flour until combined. Stir in the chocolate chips and pecans. Pat dough with hands into the prepared pan. Bake at 375 degrees F (190 degrees C) for 25 minutes or until light brown at the edges. Cool in pan on a wire rack. Once cool, break with hands into pieces.
Heat 3/4 cup milk in a small saucepan over medium heat until simmering, stirring constantly. Remove saucepan from heat and stir in 1/4 cup margarine. Allow mixture to cool until lukewarm. Using the bread hook with an electric mixer, mix together the self-rising flour, yeast, and sugar and sucralose blend in a large mixing bowl. Stir the water, egg, and warm milk into the yeast mixture using the electric mixer; stir well to combine. Gradually stir in half of the whole wheat flour until no dry spots remain. Stir in the remaining flour, a 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Cover dough with a damp cloth and allow to rest for 10 minutes. Mix the cream cheese, bananas, and pineapple together in a bowl. Stir in the pineapple extract and 3 packets of sweetener; mixture will be lumpy. Roll the dough out to about 9x12-inches. Spread the banana filling about 2-inches away from one of the longer edges. Roll the dough into a cylinder shape, beginning with the edge without filling. Pinch the seam to seal. Shape the dough into a ring by bringing the two open edges together; pinch to seal. Wipe any filling from the outside of the ring. Cover with a damp cloth and allow to rise for 30 minutes more. Preheat an oven to 375 degrees F (190 degrees C). Transfer the dough ring to a greased and floured baking sheet. Bake in the preheated oven until browned, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Mix 1 tablespoon margarine with confectioners' sugar in a small bowl. Stir in the remaining milk 1 tablespoon at a time until the mixture is easily drizzled. Drizzle about 1/4 of the icing over the cooled cake. Divide the remaining icing into 3 small bowls. Stir in the green food coloring into one bowl; stir the yellow food coloring into the next bowl; and stir the purple food coloring into the last bowl. Drizzle each of the colored icings over the cake.
Combine chickpeas, pumpkin, dates, maple syrup, peanut butter, ginger, molasses, vanilla extract, cinnamon, cloves, and nutmeg in a food processor. Process to a smooth paste, 2 to 3 minutes, scraping down sides as necessary. Refrigerate 1 to 2 hours before serving.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a large, shallow baking sheet. In a large bowl, thoroughly mix the ground beef, eggs, bread crumbs and onion. Sprinkle with ginger, seasoning salt, pepper, Worcestershire sauce and sugar. Shape into one inch balls. Place meatballs in a single layer on prepared baking sheet. Bake in preheated oven for 10 to 15 minutes; set aside. To make the sauce, mix enough water with the reserved pineapple juice to make 1 cup. In a large pot over medium heat, combine the juice mixture, 1/3 cup water, vinegar, soy sauce, and brown sugar. Stir in cornstarch, ginger and seasoning salt, until smooth. Cover and cook until thickened. Stir pineapple chunks, carrot, green pepper and meatballs into the sauce. Gently stir to coat the meatballs with the sauce. Simmer, uncovered, for about 20 minutes, or until meatballs are thoroughly cooked.
Spray a large skillet with cooking spray. Saute the chicken in the oil. Add the onion and saute until translucent. Add the celery and carrots and saute briefly. Add the chicken soup, mushroom soup, water or broth, salt and pepper, sage and garlic. Do not add the tomatoes yet as they retard cooking time. Bring all to a boil, then cover and simmer for about 20 minutes. Add the tomatoes and simmer for 10 more minutes, uncovered. Serve over hot cooked rice if desired. Delicious!
Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners. In a large bowl, cream together butter and brown sugar. Beat in maple syrup, egg, cream and vanilla. In a separate bowl, stir together flour, oats, baking powder, baking soda, salt and cinnamon. Stir flour mixture into egg mixture just long enough to incorporate. Spoon batter into prepared muffin cups. Bake in preheated oven for 15 to 20 minutes. Remove from pans and place on a wire rack to cool before serving.
Place the pickle relish into a colander set in the sink, and allow it to drain for about 30 minutes. Mix the drained relish, creamy salad dressing, and thousand island dressing in a large bowl until thoroughly combined. Place into a 1-quart jar, and refrigerate overnight to blend flavors.
Bring a large pot of lightly salted water to a boil. Add linguine and cook until al dente, 8 to 10 minutes; drain. Place shrimp and crab boil into a large saucepan. Fill with water to 1 inch above the shrimp, and bring to a boil over high heat. Boil for 3 minutes until shrimp turn pink, then drain. Meanwhile, melt butter in a large skillet over medium-high heat. Stir in garlic, and red onion, cook until the onion softens and turns translucent, about 4 minutes. Stir in bell pepper, corn, lime juice, cilantro, oregano, chipotle pepper, and salt. Stir in the half-and-half, and bring to a simmer. Once the mixture is simmering, stir in shrimp, and toss with the drained pasta.
Preheat oven to 400 degrees F (200 degrees C). Mix ground beef, chives, salt, Worcestershire sauce, and ground mustard thoroughly in a bowl; divide in fourths and make 4 thick oval-shaped burgers. Top each burger with a slice of sharp Cheddar cheese and about 2 tablespoons of chopped sweet onion. Poke 2 holes in the long ends of each burger with your fingers for the heads and tails. Insert half a hot dog into the head and tail holes, letting the rounded ends of the hot dogs poke out about 1 1/2 inches. Press to secure. Poke 2 more holes on each side of the burger and insert 2 more hot dog halves on each side for legs. Cut 2 small slits, about 3/4 inch long, into the ends of the legs to make toes. Repeat with remaining ground beef, hot dogs, cheese slices, and onion to make 4 turtle burgers topped with cheese and onion. If desired, cut tails to small sharp points for more realism. Place 3 halved bacon slices onto a work surface, sides touching. Weave 3 more bacon slices into the first ones, facing 90 degrees to the first slices, to make a woven bacon piece; lay the woven bacon onto a burger, arranging bacon between heads, legs, and tails. Secure with toothpicks. Repeat with remaining bacon to make 3 more woven bacon pieces and cover remaining burgers with bacon. Place a baking rack into a large roasting pan; lay the bacon-wrapped turtle burgers onto the rack and cover lightly with foil. Bake in the preheated oven until the burgers are no longer pink in the middle and hot dog ends are browned, 20 to 30 minutes. An instant-read meat thermometer inserted into the thickest part of a burger should read at least 160 degrees F (70 degrees C).
Mix black-eyed peas, red onion, jalapeno peppers, olive oil, and red wine vinegar together in a bowl; season with salt and pepper.
In a saucepan over low heat, melt together the marshmallows, butter, vanilla, and food coloring. Mix in the cornflakes cereal. Drop by spoonfuls on wax paper, and decorate with red hots. Set aside, and allow to cool.
Ignore the bread machine directions. Place warm water and lard into the bread machine pan. Sprinkle in the yeast. Pour in flour and salt. Toss in cinnamon if desired. Select cycle; press Start.
Preheat oven to 325 degrees F (165 degrees C). Place rice in a large bowl, rinse, and then soak in cold water for 30 minutes. In a large skillet, heat 3 tablespoons oil over medium heat. Add carrots and 1 teaspoon sugar; cook, stirring frequently, until tender. Stir in raisins, and continue cooking until the raisins are soft and plump. Remove from heat, and set aside to cool. Bring a large pot of water to a boil. Strain rice, and then add to boiling water. Cook for about 5 minutes, then strain with a mesh strainer. In a small saucepan, heat 1/2 cup oil and 1 tablespoon sugar. Cook until sugar dissolves completely, making a syrup. Remove from heat , and cool. Once cool, add 1 cup water, and return to a boil. Return the rice to pan. Stir in carrots and raisins, and then mix in oil and sugar syrup. Season with saffron, cinnamon, cardamom, black pepper, and cumin. Poke some holes with a spoon all over the rice. Cover, and cook over high heat until you hear crackling noises. Remove from heat. Bake, covered, in preheated oven for 20 minutes. Remove from oven, and toss rice with a fork.