HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large pot, mix the white vinegar, sugar, water, cinnamon, salt, and cloves together; bring the mixture to a boil, and stir until the sugar has dissolved. Stir in the beets, and simmer until tender, 15 to 20 minutes. Sterilize the jars, lids, and rings in boiling water for at least 5 minutes. Using a slotted spoon, pack the sliced beets into the hot, sterilized jars, and pour in the beet liquid to fill the jars to within 1/4 inch of the top. Run a sterilized knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 30 minutes. Add more time if you are at high altitude. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Combine chicken broth, star anise, ginger paste, and sriracha hot sauce in a stockpot; bring to a boil. Add tofu, broccoli, mushrooms, and carrots and cook until vegetables are tender, 5 to 7 minutes. Bring a separate pot of water to a boil. Remove pot from heat and add rice noodles to the water; let stand until noodles are softened, about 4 minutes. Drain water and rinse noodles under cold water. Remove star anise from broth mixture. Pile cold noodles into serving bowls and top with broth mixture; garnish with green onion.
Preheat oven to 400 degrees F (205 degrees C). Coat a large baking sheet with cooking spray. Place spaghetti squash and acorn squash, cut sides down, on baking sheet. Place sweet potato on baking sheet. Bake until squash and sweet potato are tender when pierced by a fork, about 45 minutes. Turn oven down to 350 degrees (170 degrees C). Coat a 9x13 baking dish with cooking spray. Scrape strands from the spaghetti squash and place into prepared pan in an even layer. Cut sweet potato into bite-size chunks; place into a large bowl. Scoop bite-size chunks of flesh from the acorn squash; add to bowl. Stir baby carrots, diced onion, honey, cinnamon, salt, and black pepper into squash mixture and mix well. Transfer squash mixture to the baking pan and spread evenly over spaghetti squash. Sprinkle Cheddar cheese over the top. Bake at 350 degrees until cheese is bubbly and brown, about 45 minutes.
Preheat oven to 450 degrees F (230 degrees C). Combine 1 3/4 cups flour, 1 tablespoon rosemary, baking powder, and 3/4 teaspoon salt. Add water and 1/3 cup olive oil; stir until dough is well combined. Sprinkle a work surface with 2 teaspoons flour. Turn dough out onto the surface and knead until smooth, 6 to 8 turns. Divide dough into 3 sections; keep covered with plastic wrap while shaping flatbreads. Shape each third on a sheet of parchment paper; flatten into a thin round 10 to 12 inches thick. Brush lightly with about 1/2 teaspoon olive oil. Sprinkle lightly with sea salt and garlic powder. Press thin clusters of rosemary into the dough. Repeat shaping and coating the remaining dough sections; place them on a baking sheet. Bake in the preheated oven until beginning to brown, 12 to 14 minutes. Cut with a pizza knife immediately or let cool and break into pieces.
Beat the cream cheese at medium speed with an electric mixer until creamy; add Cheddar cheese and continue beating until light and fluffy. Beat in mayonnaise and garlic powder; stir in pimento. Cover and chill for at least 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish. Combine flour, sugar, baking powder, and baking soda in a large bowl. Cut butter into flour mixture until mixture resembles coarse crumbs. Reserve about 1 cup butter crumbs. Stir buttermilk, eggs, and vanilla extract into remaining crumbs until batter is just combined; pour batter into prepared baking dish. Sprinkle reserved butter crumbs over batter. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.
Mix oats, peanut butter, honey, cocoa powder, coconut, wheat germ, vanilla extract, and cinnamon together in a bowl. Roll oat mixture into ping pong-sized balls. Place in a container and store in refrigerator.
Mix together Worcestershire sauce, soy sauce, teriyaki sauce, liquid smoke, and molasses in a resealable plastic bag until the molasses has dissolved. Add sesame seeds, brown sugar, paprika, garlic salt, garlic pepper, minced garlic, and canola oil; mix well. Coat chicken thighs with the marinade, seal, and marinate for 4 hours in the refrigerator, redistributing the chicken in the marinade occasionally. Preheat an outdoor grill for medium heat. Remove chicken from marinade and shake off excess. Grill on preheated grill until the chicken has reached an internal temperature of 165 degrees F (75 degrees C), and is firm and opaque, about 12 minutes per side. Discard any remaining marinade.
Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with aluminum foil; spray lightly with cooking spray. Combine ground turkey, grated onion, salt, and black pepper in a large bowl; mix to combine. Transfer turkey mixture to baking pan and shape into a loaf. Bake meatloaf in the preheated oven until light golden, about 40 minutes. Melt butter in a small saucepan over low heat. Stir in hot pepper sauce, 1 teaspoon garlic powder, and 1 teaspoon onion powder. Pour evenly over meatloaf. Return meatloaf to the oven and cook until flavors are absorbed, about 5 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Combine sour cream, mayonnaise, and blue cheese crumbs in a bowl to make blue cheese dressing. Season with 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and black pepper. Serve alongside meatloaf.
Bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes. Heat olive oil in a large skillet over medium heat. Add bell peppers, onion, spinach, green beans, and mushrooms; cook and stir until soft, about 8 minutes. Season with chili powder and paprika. Spoon refried beans into a microwave-safe container. Cover and microwave until hot, about 3 minutes. Preheat oven to 350 degrees F (175 degrees C). Grease a large baking pan. Divide brown rice, bell pepper mixture, and refried beans evenly among tortillas. Roll up tortillas to enclose filling; arrange seam-side down in the baking pan. Pour enchilada sauce over rolled tortillas. Sprinkle Mexican cheese on top. Bake in the preheated oven until cheese is melted, about 30 minutes. Let cool for 5 minutes before serving.
In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Set aside. Melt 1/2 tablespoon butter in a medium skillet over medium heat; saute onion and celery until soft. Preheat oven to 350 degrees F (175 degrees C). Combine the chicken, rice, onion and celery in a 9x13 inch baking dish. Stir in mayonnaise and soup, then almonds. Top with crushed cornflakes and 2 tablespoons butter. Bake in preheated oven for 45 minutes, until golden brown.
Preheat oven to 400 degrees F (200 degrees C). Fit puff pastry into a 10-inch square tart pan with removable sides. Place a pear half, cut-side down, onto a work surface. Place a chopstick above and below the pear half, so the pear is framed on the top and bottom. Thinly slice the pear half lengthwise, stopping when the knife hits the chopstick and leaving the bottom 1/4 inch of the pear intact. Repeat with the remaining pear halves. Place hasselbacked pears in a bowl; add white sugar and lemon juice and gently toss to coat. Let hasselbacked pears stand for 5 minutes. Mix cream cheese, confectioners' sugar, and vanilla extract together in a bowl; spread over puff pastry. Arrange hasselbacked pears over cream cheese layer, cutting some of the halves into quarters if needed to fit them in. Slightly fan out each pear and drizzle any accumulated juices from the pear bowl over pears. Sprinkle turbinado sugar over tart. Bake in the preheated oven until crust is puffed and lightly browned and juices are bubbling, about 35 minutes. Cool tart for 15 minutes before slicing.
Combine fish sauce, sesame oil, sunflower seed oil, lemon juice, Chinese five-spice powder, and salt in a container and mix well.
Mix tuna, sour cream, barbeque sauce, dill pickle, and celery in a bowl; scoop onto tortillas. Garnish each taco with 1 tablespoon corn relish.
Combine chicken broth, chicken, corn, onion, barbeque sauce, garlic, salt, black pepper, and garlic salt in a slow cooker. Cook on Low for 5 hours. Remove chicken from slow cooker and cut into bite-size pieces; return to slow cooker and stir. Ladle soup into serving bowls and top each serving with mozzarella cheese and cilantro.
Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Whisk together all-purpose flour, whole wheat flour, flax seed meal, cinnamon, baking soda, and salt in a bowl. Beat together butter, brown sugar, and white sugar in a large bowl until smooth and creamy; Stir in eggs and vanilla. Stir flour mixture into creamed butter mixture until dough is just combined. Fold oats, chocolate chips, cranberries, coconut, and pumpkin seeds into dough just until evenly combined. Shape dough into 1 1/2-inch balls or drop by heaping tablespoonfuls onto the prepared baking sheets about 2 inches apart; press to flatten slightly. Bake cookies in the preheated oven until lightly golden at the edges, about 12 minutes. Cool on the baking sheet for 10 minutes; transfer to a wire rack to cool completely.
In a slow cooker, combine pork roast, pinto beans, chile peppers, chili powder, cumin seed, oregano, salt, pepper, and water. Cover, and simmer on Low for 4 hours. Shred meat, removing any bones and fat. Cover, and continue cooking for 2 to 4 more hours. Add more water if necessary. Place corn chips on serving plates. Spoon pork mixture over chips, and serve with desired toppings.
In a large mug, mix the hot chocolate mix, chocolate syrup, cinnamon, and chili powder. Pour in the milk. Add the boiling water and stir.
Preheat the oven to 350 degrees F (175 degrees C). In a large resealable bag, combine the brown sugar, seasoned salt and whole wheat flour. Add potatoes to the bag, in batches if necessary, seal and shake to coat. Place the coated potato cubes on a greased baking sheet. Adjust the oven rack to the lowest position. Bake for 40 minutes in the preheated oven. Stir occasionally. Turn the oven to the broil setting, and broil for an additional 15 minutes or so, with the potatoes still in the low position, until the potatoes are tender and browned.
Combine water and sugars in a saucepan over medium heat. Heat until the mixture is boiling, and all of the sugar is dissolved. Remove the pan from the heat and let the mixture cool for 10 minutes. Stir vodka, almond extract and vanilla extract into the mixture. Store in a sealed bottle.
Preheat oven to 425 degrees F (220 degrees C). Beat sweetened condensed milk, egg yolks, lemon juice, and lemon zest together in a bowl until smooth; pour into pie crust. Beat egg whites with an electric mixer in a glass or metal bowl until foamy. Gradually add sugar and vanilla extract, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks; spoon onto the pie to cover completely. Bake pie in preheated oven until the tips of the topping begin to brown, about 3 minutes.
Combine tomatoes and basil in a bowl; season with salt and pepper. Mix in mozzarella cheese and olive oil. Sprinkle Parmesan cheese on top. Let marinate at room temperature, about 30 minutes. Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets with cooking spray. Arrange pastry discs on a flat work surface. Dab a little water around the rims. Place a large tablespoonful of the tomato mixture in the center; fold pastry over and press with a fork to seal. Transfer empanadas to the prepared baking trays. Brush mustard over tops; sprinkle sesame seeds over mustard. Bake in the preheated oven until golden, about 20 minutes. Let cool for 5 minutes before serving.
Fill a drink shaker with ice, and pour in the sour apple schnapps, whiskey, and cranberry juice. Shake well, then strain into a martini glass.
Beat butter and sugar until light and creamy. Beat in egg. Stir in the caraway seeds. Sift the flour, salt, and baking powder together; add to the butter mixture alternately with the brandy. Chill the dough for 2 to 3 hours. Drop by teaspoonfuls onto an ungreased baking sheet. Dust tops of cookies with confectioner's sugar. Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes, or until light brown.
Preheat oven to 400 degrees F (200 degrees C). Lay 3 basil leaves on each slice of prosciutto. Season the halibut fillets with Adobo seasoning, place them on one side of the prepared slices of prosciutto, and wrap the fish fillets with the prosciutto and basil. Set an oven-safe skillet over medium-high heat. When the skillet is hot, pour in the olive oil and place the wrapped halibut fillets in the pan. Cook the fillets until the prosciutto is golden brown, about 4 minutes. Flip the fillets over and move the pan into the preheated oven. Bake until the fish is firm to the touch and cooked through, about 5 minutes.
Preheat oven to 350 degrees F (175 degrees C.) In a medium bowl, mix graham cracker crumbs, 1/4 cup finely chopped peanuts, sugar and melted butter until well blended . Press mixture into a 9 inch pie plate. Bake in preheated oven for 8 to 10 minutes, or until lightly browned. Allow to cool completely. Combine chopped cashews and 1/4 cup coarsely chopped peanuts; set aside. In a large bowl, mix ice cream with peanut butter; set aside. Spread half of hot fudge topping in bottom of crust. sprinkle with 1/3 of nut mixture. Spread half of ice cream in an even layer. Repeat layers. Drizzle with shell topping and sprinkle with remaining nuts. Freeze for at least 5 hours before serving.
In a medium bowl, mix together the mochiko, 1 cup of sugar, and water until well blended. Mix in the 2 drops of vinegar to soften. Pour into a microwave-safe dish, and loosely cover with plastic. Microwave for 8 to 10 minutes on HIGH. Remove, and let cool until cool enough to handle. In a small bowl, combine the potato starch, 1/4 cup sugar, and salt. Turn the mochi out onto the plastic, and cut into pieces using a plastic or wooden knife. Metal knives tend to stick too much. Roll the pieces in the potato starch mixture.
Preheat an outdoor grill for high heat. When hot, lightly oil grate. Whisk together the olive oil, butter, and garlic; generously brush onto crab. Cook crab on preheated grill, turning once, until the shell begins to brown, about 6 minutes.
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan. In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, then turn out onto serving plate. Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used. To make the glaze: in a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, whisk together the oil, vinegar, sugar, ramen noodle spice mix, salt and pepper to create a dressing. Place sesame seeds and almonds in a single layer on a medium baking sheet. Bake in the preheated oven 10 minutes, or until lightly brown. In a large salad bowl, combine the cabbage, green onions and crushed ramen noodles. Pour dressing over the cabbage, and toss to coat evenly. Top with toasted sesame seeds and almonds.
Divide ice cubes between 2 martini glasses to chill the glasses while you make the cocktail. Muddle pineapple chunks in the bottom of a cocktail shaker; add orange juice, spiced rum, coconut-flavored rum, banana liqueur, and lime juice. Dump ice cubes from chilled glasses into the shaker. Secure lid onto shaker and shake vigorously. Strain cocktail into the glasses.
Place the onion wedges in a bowl. Use a large spoon to gently press the onions until they release some of their juices. Combine the oil, garlic, juniper berries, mustard, thyme, oregano, paprika, curry powder, cayenne pepper, and black pepper with the onions and mix to combine. Arrange the steaks in a large baking pan. Pour the marinade evenly over top of the pork. Cover and refrigerate for at least 24 hours. Remove pork from marinade and allow to come to room temperature as you preheat the grill. Wrap the onions separately with foil to create a pouch. Discard marinade. Preheat grill for medium heat. Grill the pork steaks and onions until the pork is no longer pink in the center, about 10 minutes per side.
Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high. Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.
Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper muffin liners. Whisk flour, white sugar, lemon zest, poppy seeds, baking powder, and salt together in a bowl. Beat buttermilk, sour cream, vegetable oil, and egg together in another bowl. Pour buttermilk mixture into flour mixture and stir until batter is just combined. Pour batter into the prepared muffin cups. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Cool for 10 minutes. While muffins are cooling, whisk confectioners' sugar and lemon juice together in a bowl until glaze is smooth. Drizzle glaze over muffins.
Melt butter or margarine in a heavy large pot over medium-high heat. Add onion, allspice, and nutmeg; toss for 1 minute. Add cabbage and apricots. Saute until well coated, about 2 minutes. Add apricot preserves and vinegar. Toss until juices are reduced to glaze and cabbage is crisp-tender, about 6 minutes. Season with salt and pepper. Store, covered, in the refrigerator if making ahead.
In a large saucepan over medium heat, combine water, denjang, garlic paste, dashi and gochujang. Bring to a boil and let boil 2 minutes. Stir in zucchini, potato, mushrooms and onions and let boil 5 to 7 minutes more. Stir in tofu and cook until tofu has expanded and vegetables are tender.
Split the vanilla pod lengthwise with a knife and scrape out the seeds or use 2 teaspoons vanilla extract instead. In a bowl, mix the butter, confectioners' sugar, egg, vanilla seeds and salt. Mix briefly to blend until all the ingredients are combined, but without over working. Add the sifted flour and mix again briefly. Roll this mixture up into a ball, wrap it with plastic wrap and let the dough rest for 1 hour in the fridge. Take the dough out of the fridge and cut into 2 parts with a knife. Roll out each piece between 2 pieces of parchment paper to a thickness of 1/4 of an inch. Rest the two layers in the fridge for at least 10 minutes (ideally 1 hour). Remove the 2 layers from the fridge. Using a round cookie cutter, cut out cookies. Using smaller cutters, cut a shape out of the top cookies. Bake on the middle shelf of the oven at 350 degrees F for approx. 10 minutes. Take out of the oven and let cool. Using a pastry bag, put 1/2 tablespoon of Nutella(R) hazelnut spread onto each cookie without a hole. Then cover with the top cookie.
Preheat the oven to 375 degrees F (190 degrees C). Heat a large skillet over medium heat, and spray with vegetable cooking spray. Saute chicken with cumin and coriander until chicken is cooked through. Transfer to a medium bowl. Stir in the cilantro, black beans, and green chile peppers. Spread half of the enchilada sauce over the bottom of an 11x7 inch baking dish. Place 4 tortillas over the sauce, overlapping if necessary. Spoon half of the chicken mixture over the tortillas, and sprinkle with half of the cheese and half of the sour cream. Spoon the remaining enchilada sauce over the cheese, and make another layer of tortillas. Layer the remaining chicken mixture over the tortillas. Cover dish with a lid or aluminum foil. Bake for 30 minutes in the preheated oven. Remove the cover, and sprinkle the remaining cheese over the top and dot with sour cream. Continue cooking, uncovered, for an additional 5 to 10 minutes, or until cheese melts. Let stand 10 minutes before serving.
In the top of a double boiler, combine brown sugar, cornstarch, and 1/4 teaspoon. salt. Stir in milk and corn syrup. Cook over boiling water, stirring constantly, 20 minutes or until thickened. In a medium bowl, beat egg yolks until thick and lemon colored. Gradually stir 1/2 cup of hot mixture into yolks. Pour back into remaining milk mixture, stirring constantly. Cook 5 minutes over boiling water, stirring frequently. Remove from heat; stir in butter, vanilla and 3/4 cup pecans. Pour into pastry shell. Preheat oven to 350 degrees F (175 degrees C.) Beat egg whites cream of tartar, and pinch of salt until foamy. Gradually add sugar, beating until stiff peaks form. Spread meringue over filling, sealing to edge of pastry. Sprinkle with remaining 1/4 cup pecans. Bake in the preheated oven for 12 minutes, or until golden brown. Cool to room temperature. Chill thoroughly.
In a large saucepan over medium heat, heat peanut oil. Stir in garlic, ginger, lemon grass, red pepper, coriander and cumin and cook until fragrant, 2 minutes. Stir in chicken and onion and cook, stirring, until chicken is white and onion is translucent, 5 minutes. Stir in bok choy and cook until it begins to wilt, 5 to 10 minutes. Stir in water, coconut milk, fish sauce and cilantro. Simmer until chicken is thoroughly cooked and flavors are well blended, 30 minutes.
Combine water, brown rice, and salt in a pressure cooker. Close and secure the lid; bring to high pressure according to manufacturer's instructions. Cook for 10 minutes. Release pressure naturally according to manufacturer's instructions. Drain any remaining water and transfer rice to a large bowl. Whisk lime juice, olive oil, sesame oil, Thai basil, and chile pepper in a small bowl to make dressing. Toast sesame seeds in a nonstick skillet over medium-low heat, stirring occasionally, until evenly browned and fragrant, about 5 minutes. Transfer to a bowl. Cook and stir snow peas in the same skillet until bright green, 3 to 5 minutes. Remove from heat and let cool. Arrange snow peas, chickpeas, tofu, baby corn, carrots, and green bell pepper over the brown rice. Drizzle dressing over the entire bowl; toss to mix. Sprinkle toasted sesame seeds on top. Garnish with green onions and cilantro.
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour 3 5x7-inch loaf pans. Combine sugar, pumpkin puree, applesauce, vegetable oil, and water together in a large bowl. Mix flour, salt, cinnamon, nutmeg, cloves, baking soda, baking powder, and ginger together in a bowl. Stir into pumpkin mixture gradually, until combined. Fold in walnuts and raisins. Pour into prepared loaf pans. Bake in the preheated oven until a toothpick inserted into the center of a loaf comes out clean, 45 to 60 minutes.