HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a small bowl stir together yogurt and Carnation Breakfast Essentials(R) Classic French Vanilla Powdered Drink Mix until combined. In a pint glass spoon half of the yogurt mixture. Top with half of the chia seeds, half of the cereal, the kiwi, and half of the coconut. Repeat layers, with half of the yogurt mixture, chia seeds, and cereal. Finish layering with the mango, remaining half of the coconut, and pomegranate seeds.
Divide the ginger in half, and chop half into cubes; shred the other half with a box grater or in a food processor using the shredding blade. Total ginger should equal 3 cups. Place the ginger into a large saucepan with water over medium heat, bring to a boil, and reduce heat to a simmer. Cover the pot, and simmer the ginger until tender, about 1 hour and 15 minutes. Add more water if needed to keep mixture from drying out. Pour the cooked ginger into a fine-mesh strainer, drain, and retain 1/2 cup of the ginger-flavored water. Place the cooked ginger in a bowl with the retained liquid, and cool at least 4 hours or overnight in refrigerator. When ginger is thoroughly cooled, place into a large, heavy-bottomed pot, and stir in the sugar; bring to a boil over medium-high heat, and boil hard for 1 minute, stirring constantly. Stir in the pouch of liquid pectin, reduce heat to a simmer, and cook for 7 more minutes, skimming foam from top of marmalade. Sterilize the canning jars and lids in boiling water for at least 5 minutes. Pack the marmalade into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a 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 15 minutes. 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.
In a bowl, crush together the garlic and salt. To prepare the dressing, mix in olive oil, lemon juice, vinegar, ginger, cumin, and cayenne pepper. In a separate bowl, stir together the garbanzo beans, yellow bell peppers, green onions, and cilantro. Mix in the dressing. Cover, and chill in the refrigerator 8 hours, or overnight.
Melt butter and allow to cool. In a large bowl, combine cream cheese, butter, brown sugar, vanilla and almond extract. Beat with an electric mixer. When mixture starts to stiffen, stop mixer and add honey. Continue to beat until light and fluffy. Do not over mix, or it will collapse. Spread immediately and store cake in refrigerator.
Stir vinegar, brown sugar, white sugar, Worcestershire sauce, lemon juice, salt, black pepper, red pepper, and hot pepper sauce together in a saucepan; bring to a boil, place a cover on the saucepan, reduce heat to medium-low. Cook sauce at a simmer, stirring occasionally, until sugars dissolve completely and sauce is thick, about 15 minutes. Stir ketchup into the sauce until smooth.
Preheat oven to 350 degrees F (175 degrees C). Heat the olive oil in a wok over medium heat, add the onion and fry until soft and tender. Stir in the lamb and mushrooms; cook until the meat has browned, stirring occasionally to break up the meat. Pour in the marinara sauce and bring to a simmer. Stir in the cooked pasta, then pour into an ovenproof baking dish. Melt the butter in a small saucepan over low heat. Pour in the flour and mix well. Pour in the milk, increase the heat to medium, and cook until thickened. Stir 1/4 cup of the thickened milk into the egg, about a tablespoon at a time to temper the egg, then pour the egg into the remaining sauce and whisk together. Spread this white sauce over the pasta and sprinkle with cheese. Bake in preheated oven until browned and crispy, about 30 minutes.
Place unopened can of sweetened condensed milk in a large pot; fill pot with water to cover. Bring water to a simmer, and simmer can for 3 hours, adding hot water as needed to keep can covered. Remove can from water with tongs; allow to cool, about 20 minutes. Place apples in a large bowl. Whisk 1 tablespoon flour, cinnamon, and nutmeg together in a small bowl; stir mixture into apples. Pour apple mixture into a 9x13-inch baking pan. Stir vanilla extract into water in a bowl; sprinkle over apple mixture. Open cooled condensed milk carefully. Stir caramelized milk until smooth; drizzle evenly over apple mixture. Stir oats, 1 cup flour, brown sugar, baking soda, and salt together until combined; stir in butter until crumbly. Spread crumble mixture over apples and caramel. Bake in the preheated oven until apples are tender and crumble is lightly browned, about 25 minutes.
Blend strawberries, yogurt, apple juice, and honey in a blender until smooth. Pour blended mixture into ice pop molds; freeze until solid, about 12 hours.
In a large saucepan cook onion in butter. Add pumpkin, potatoes, water, ground ginger, ground nutmeg and season with salt and pepper. Cook for 20 minutes or until pumpkin and potatoes are tender Add milk, blend until smooth and serve.
In a large bowl, use your hands to mix together the imitation crabmeat, onion, serrano peppers, jalapeno peppers, and cream cheese. Season with salt and some of the liquid from the pickled jalapenos if desired. Form the mixture into a ball, and roll in chopped cilantro. Refrigerate until serving.
Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking pan with aluminum foil. In a large bowl, mix the beef, onion, green bell pepper, celery, eggs, soy sauce, and ketchup. Season with basil, parsley, oregano, garlic powder, and 2 teaspoons pepper. Mix in 1/2 cup oats. Gradually mix in remaining oats 1/4 cup at a time until the beef mixture is firm but not stiff. Transfer to the prepared baking pan, and form into a loaf shape. In a small bowl, mix the brown sugar, ketchup, brown mustard, mesquite smoke flavoring, 1/2 teaspoon pepper, and paprika. Drizzle evenly over the meat loaf. Bake meat loaf 1 hour in the preheated oven, or to a minimum temperature of 160 degrees F (72 degrees F).
Combine garlic and kosher salt together in a small bowl or mortar. Grind the garlic mixture with a wide spoon or pestle until paste is formed. Combine garlic paste, soy sauce, red chile oil, peppercorn oil, rice vinegar, and sesame oil in a small bowl; stir until sauce is well mixed. Fill a bowl with cold water. Bring a pot of water to a boil; stir in bean sprouts. Cook and stir until softened slightly, about 2 minutes; drain. Submerge bean sprouts in the cold water until cool. Transfer to a serving bowl. Bring water to a boil in a pot; stir in noodles. Cook and stir until noodles are softened, about 3 minutes; drain. Submerge noodles in the cold water until cool. Transfer noodles to a bowl; mix in vegetable oil. Place noodles on top of the bean sprouts. Pour sauce onto noodles; mix until thoroughly combined.
Mix white cabbage, red cabbage, carrots, onion, and pickle together in a bowl. Mix mayonnaise, salad dressing, pickle juice, Cajun seasoning, vinegar, and adobo seasoning together in a bowl until well combined. Combine dressing with the cabbage mixture. Cover with plastic wrap and refrigerate until chilled, about 1 hour 45 minutes.
Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain. Melt butter in a saucepan over medium heat. Stir chicken broth, lemon juice, oregano, basil, and garlic into the butter. Bring to a simmer and reduce heat to medium-low; cook until thickened to your desired texture, 5 to 7 minutes Season sauce with salt and pepper. Stir cooked pasta into the butter sauce to coat.
Whisk red pepper flakes, allspice, curry powder, black pepper, thyme, cayenne pepper, and ginger together in a bowl.
Preheat the oven to 350 degrees F (175 degrees C). Grease an 12-inch round springform pan. Combine olive oil, orange juice, and brandy in a large bowl. Stir in sugar. Combine flour, baking soda, and baking powder in another bowl and sift into the oil mixture. Fold in walnuts, raisins, cinnamon, and cloves. Mix well. Tip batter into the prepared springform pan and level the top. Sprinkle with sesame seeds. Bake in the preheated oven until a skewer inserted into the center comes out clean, 45 to 60 minutes.
Put 1 cup cashews in a food processor bowl and begin to process while drizzling vegetable oil into the mixture to keep it moving. Add cashews to food processor, alternating with oil, and process. Once all cashews are added, add sea salt and continue to process until your preferred texture is attained, 10 to 15 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch sheet pan. Sift together the flour, sugar and baking soda into a large bowl. Stir together the eggs, pineapple with juice and vanilla. Make a well in the flour mixture and pour in the pineapple mixture. Mix well and spread into prepared pan. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Mix together shortening, sugar, salt, yeast, and 1 1/5 cups flour. Add warm water and beat by hand about 300 strokes, or 3 minutes, with an electric mixer. Add remaining flour, scraping bowl often, and mix all together until smooth. Cover with a clean cloth and let rise until doubled in volume. Stir dough down gently, and spoon into a lightly greased 9x5 inch loaf pan (the batter should be sticky). Pat down with floured hands to help shape. Cover again, and let rise for about 30 minutes. Preheat oven to 375 degrees F (190 degrees C). Bake for about 45 minutes. Place on a cooling rack, and brush top with melted butter.
Heat a toaster oven to 400 degrees. Spray a pizza pan small enough to fit in toaster oven with cooking spray. Heat a large skillet over high heat and place tortilla into the hot skillet. Cook tortilla until heated through, about 5 minutes; spread with pizza sauce and scatter tomato and pineapple pieces over sauce. Sprinkle pizza with basil, oregano, and garlic powder. Arrange ham pieces onto pizza and top with mozzarella cheese. Continue to heat pizza until tortilla is browned and crisp, 3 to 5 more minutes. Transfer pizza to the prepared pizza pan. Cook in the preheated toaster oven until cheese begins to brown, about 10 minutes.
Beat cream cheese, confectioners' sugar, and vanilla together in a bowl with an electric mixer on medium speed until light and creamy, about 3 minutes. Transfer to a piping bag. Pipe cream cheese mixture into raspberries, filling the center. Roll raspberries in graham cracker crumbs. Refrigerate about 1 hour before serving.
Heat canola oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Gather about 2 tablespoons of shredded plantains and shape into patties. Fry the patties in the preheated oil until golden and crispy, about 10 minutes. Drain on paper towels and season with garlic salt.
Whisk olive oil, soy sauce, red wine vinegar, lemon juice, Worcestershire sauce, garlic powder, salt, celery salt, pepper, onion powder, paprika, dill, sage, and rosemary together in a bowl until the mixture emulsifies and the salt is dissolved.
Preheat oven to 425 degrees F (220 degrees C). Place 1 tablespoon butter in two 10-inch cast iron skillets. Place skillets in the preheated oven to heat up and melt butter, 5 to 10 minutes. Mix buttermilk and eggs together in a small bowl. Combine flour, baking powder, cream of tartar, and salt in a large bowl. Rub in remaining 6 tablespoons butter with your fingers until mixture is crumbly. Gently stir in buttermilk mixture until dough just starts to come together. Turn dough out onto a lightly floured work surface. Pat into a rectangle about 1/2 inch thick. Cut dough into 24 biscuits. Remove skillets from the oven. Arrange 12 biscuits side-by-side in each, their edges touching. Return skillets to the oven and bake until biscuits are puffed and lightly browned, 15 to 20 minutes.
Preheat oven to 400 degrees F (200 degrees C). Arrange half the lemon slices in a single layer in a baking dish. Layer with 2 sprigs rosemary, and top with salmon fillets. Sprinkle salmon with salt, layer with remaining rosemary sprigs, and top with remaining lemon slices. Drizzle with olive oil. Bake 20 minutes in the preheated oven, or until fish is easily flaked with a fork.
About 30 minutes before smoking, make the dry rub. Combine all ingredients in a small bowl; mix well. Spread both sides of ribs with yellow mustard and sprinkle with dry rub. Let stand at room temperature for 30 minutes. Heat charcoal or gas grill for indirect cooking at 250 degrees F. Place the ribs, meaty side up, over a drip pan and cook for 4 to 6 hours until very tender. Spritz ribs occasionally with water or apple juice using a spray bottle. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat. Let ribs stand 10 to 15 minutes before serving.
Preheat oven to 350 degrees F (175 degrees C). Combine blueberries, 1/2 cup sugar, and lemon juice in a saucepan with enough water to just cover; bring to a boil. Cook, stirring occasionally, over medium-high heat until the berries pop and the sugar is dissolved completely, 3 to 5 minutes. Stir cornstarch into 1/4 cup cold water; stir into blueberry mixture. Continue cooking blueberries until the mixture thickens slightly, about 5 minutes more. (Mixture will thicken as it cools.) Whisk milk, flour, 1 cup sugar, egg, and vanilla extract together in a bowl until smooth. Swirl melted butter in the bottom of an 8-inch square deep baking dish to coat. Pour batter over the butter. Sprinkle cinnamon over the batter; top with the berries mixture. Bake in preheated oven until the batter is no longer wet, about 30 minutes. Sprinkle coarse sugar over the cobbler. Cool 15 minutes before serving.
Place the rum, lime juice, grenadine, confectioners' sugar, ice cubes, and strawberries into a blender. Cover, and puree until smooth. Pour into glasses and top each with a dollop of whipped cream, if desired.
Arrange a large bamboo steamer or a large vegetable steamer over simmering water. Make sure it is large enough to hold a 10 inch tube pan. In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add sugar, continuing to beat until stiff peaks form. In a medium bowl, beat together egg yolks, milk and vanilla. Quickly fold into whites until no streaks remain. Sift together flour and baking powder, then quickly fold into egg mixture. Pour batter into 10 inch tube pan. Place the pan into the steamer. Steam for about 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack.
Heat the olive oil in a skillet over medium heat. Stir in the onion, bell peppers, and garlic; cook and stir until the vegetables have softened and the onion has turned translucent, about 5 minutes. Combine the tomatoes, cumin, paprika, salt, and chile pepper into a bowl and mix briefly. Pour the tomato mixture into the skillet, and stir to combine. Simmer, uncovered, until the tomato juices have cooked off, about 10 minutes. Make four indentations in the tomato mixture for the eggs. Crack the eggs into the indentations. Cover the skillet and let the eggs cook until they're firm but not dry, about 5 minutes.
Preheat oven to 450 degrees F (230 degrees C). In a large bowl, toss the dry onion soup mix, sweet potatoes and vegetable oil until the sweet potatoes are well coated. Arrange the mixture on a large baking sheet. Bake in the preheated oven 40 to 50 minutes, or until the sweet potatoes are tender.
Preheat an oven to 400 degrees F (200 degrees C). Cook the sausage and onion in an oven-proof skillet over medium heat until the sausage has browned, about 10 minutes. Drain excess grease from the skillet. Whisk together the eggs, milk, sour cream, salt, and pepper. Sprinkle the sausage with 1 cup of the Cheddar cheese, then pour the egg mixture overtop. Bake in the preheated oven until a knife inserted into the center comes out clean, about 18 minutes. Sprinkle with the remaining Cheddar cheese, and return to the oven until the cheese has melted. Cut into wedges to serve.
Preheat oven to 450 degrees F (230 degrees C). In a hot skillet, melt the butter. Stir in rosemary, salt and pepper. Coat potatoes evenly with the melted butter. Arrange the potatoes in a single layer on a baking pan. Bake in a preheated oven until potatoes are golden brown, approximately 20 to 25 minutes. Toss them occasionally to ensure that they brown on all sides.
Cook and stir water, sugar, honey, and lemon juice together in a saucepan over medium heat until sugar is dissolved and mixture is clear, about 10 minutes. Reduce heat to medium-low, add cantaloupe and chopped mint, and cook until liquid reduces by half, 5 to 10 minutes. Transfer cantaloupe mixture to a wide, shallow dish and refrigerate to cool completely. Blend the cantaloupe mixture until smooth. Stir champagne into the pureed mixture until smooth. Strain the mixture through a fine-mesh sieve onto a rimmed baking sheet. Freeze strained mixture until completely firm. Scrape frozen puree from sheet and blend in a blender until smooth. Pour onto the sheet and freeze again until firm. Repeat process until the mixture is smooth and creamy, like a sorbet. Garnish with mint leaves.
Combine cauliflower, carrots, tomatoes, mushrooms, onion, and cilantro in a glass bowl. Season with salt and add lime juice. Mix carefully, cover, and chill ceviche for 1 hour. Serve ceviche on tostadas and garnish with avocado slices.
Heat the oil in a sauce pan over medium heat. Cook and stir the carrots, oil, onion, and garlic in the hot oil until soft, about 5 minutes; transfer to a blender. Add the whole habanero peppers, water, lime juice, white vinegar, and tomato to blender; blend until smooth. Season with salt and pepper to taste. Transfer mixture to a saucepan, and simmer for 3 to 5 minutes. This gives the sauce a more liquid consistency.
Preheat oven to 300 degrees F (150 degrees C). Line 2 baking sheets with parchment paper. In a medium bowl, beat the egg whites until stiff but not dry. Fold in cornstarch. Transfer to the top of a double boiler and set over low heat. Stir in sugar and cook for about 3 to 4 minutes, until edges of mixture begin to pull away from pan. Remove from heat and stir in vanilla extract. Stir in coconut. Drop dough by spoonfuls 1 1/2 inches apart on the prepared baking sheets. Bake for 20 to 25 minutes until golden brown and firm to the touch. Cool on the pans on wire racks.
Mix pineapple, oranges, papaya, mango, peach, plantains, and pomegranate seeds together in a large bowl. Stir lemon juice and honey together in a small bowl; pour over the fruit mixture and stir to coat. Add yogurt and gently fold fruit to coat.
Heat the oil in a large skillet over medium-high heat. Add the sausage and onion. Cook and stir until onion is translucent, 8 to 10 minutes. Add the Brussels sprouts, and cook 10 minutes more. Season with salt and pepper to taste.
Preheat oven to 400 degrees F (200 degrees C). Place cooked egg noodles in a lightly greased 9x13 inch baking dish. Add cheese, mushrooms and celery and mix well; pour in chicken stock. (Note: If level of chicken stock cannot be seen through noodles, add more until it can.) Place chicken breasts on top of noodle mixture, bone side down. Bake at 400 degrees F (200 degrees C) for 30 minutes, or until skin is brown and crisp and chicken juices run clear.
Cook and stir olive oil, onion, carrots, parsnips, beet, rutabaga, and fennel in a soup pot over medium heat until vegetables begin to soften, about five minutes. Mix vegetable broth into vegetables and bring to a boil. Add lentils, dried thyme, bay leaves, and parsley. Reduce heat to low and simmer until lentils are tender, about 35 minutes. Season with salt and ground black pepper to taste.
Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking pan. In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the egg, 1/3 cup peanut butter and vanilla. Combine the flour, baking soda and salt; stir into the peanut butter mixture. Finally, mix in the rolled oats. Spread the dough evenly into the prepared pan. Bake for 20 to 25 minutes in the preheated oven, or until edges are firm. Remove from the oven and sprinkle the chocolate chips in a single layer over the top. Let stand for 5 minutes, then spread to cover. Allow to cool. In a small bowl, mix together the confectioners' sugar, 1/4 cup peanut butter until smooth. Stir in milk one tablespoon at a time until a drizzling consistency is reached. Drizzle over bars when cool. Cut into bars.
Boil the chickens until done, and let cool. When the chicken meat is completely cool to the touch, pick the chicken meat from the bones; set aside. Reserve a little of the broth for later. Cube the loaf of bread, and put it in a large bowl. Mix in the 12 eggs with the cubed bread. Add the chicken meat you picked from the bone and enough broth from the chicken to moisten. Add salt and pepper to your own taste. Mix well. Spread mixture into a lightly greased casserole dish, and bake in a preheated 350 degrees F (175 degrees C) oven for 30 minutes. Or spray a slow cooker with cooking spray to prevent sticking, and pour in the chicken mixture. Let cook on low for about 6 hours. Serve by scooping onto buns.
In a skillet over medium heat, cook the sausage until evenly brown. Mix the red onion, garlic, and capers into the skillet, and cook until onion is tender. Mix in the mashed whole tomatoes, crushed tomatoes, tomato sauce, and red wine. Season with basil, parsley, oregano, red pepper, black pepper, and salt. Bring to a boil, and reduce heat to low. Simmer 45 minutes, stirring occasionally, until thickened. Bring a large pot of lightly salted water to a boil. Place the ziti in the pot, cook 10 minutes, until al dente, and drain. Serve the sauce mixture over the cooked pasta. Top with Romano cheese.
Slice cucumber halves lengthwise with a mandoline or knife into 1/8 inch thick long slices Mix chicken, Neufchatel cheese, mayonnaise, green onions, tomato, red pepper flakes, and garlic salt together until well blended. Lay cucumber slices flat on a work surface. Spoon two teaspoons chicken mixture on bottom (flat) edge of each slice; roll up. Secure with toothpicks and place rolls upright like cups on a serving plate. Push a Snack Factory(R) Pretzel Crisp(R) about halfway down into the chicken mixture.
Combine the heavy cream, butter, baking chocolate, chocolate chips, and espresso powder in a saucepan over medium heat; stirring constantly, cook until the chocolate has melted into a smooth and thick mixture. Remove from heat. Pour into a bowl and chill in refrigerator until the mixture hardens, about 1 hour Line a baking sheet with waxed paper. Scoop small balls of the chocolate mixture onto the waxed paper. Store in refrigerator until the balls harden completely. Store in a cool, dry place.