HumbleIntelligence/food-ner-1-Million huggingface dataset:
Add 1 tablespoon of the oil to a 4 quart saucepan, and heat over high heat. When oil is hot, add 1/2 cup of popping corn. Keep pan moving constantly. When corn stops popping, remove from heat. Repeat until all corn has been popped. Place popped corn into a buttered bowl. In a 3 quart saucepan, combine sugar, salt, butter, dark corn syrup, and water. Stir until sugar dissolves. Stir in vinegar. Boil sugar mixture to hard ball stage, 248 degrees F (118 degrees C). Remove caramel from heat. Stir in soda. Beat to thoroughly dissolve the soda. Pour hot caramel over popcorn, and quickly stir into popcorn; work quickly for the caramel sets up fast. Spread out on wax paper to cool. Store in a tightly covered container.
Season short ribs with salt and pepper on both sides. Heat olive oil and sesame oil in a pot over medium-high heat and cook short ribs in batches until browned on all sides, 5 to 8 minutes. Place short ribs in a slow cooker. Stir together soy sauce, vegetable broth, rice vinegar, brown sugar, garlic, ginger, and crushed red pepper flakes in a bowl. Pour sauce over short ribs. Cover slow cooker. Cook on High until ribs are cooked through, about 4 hours. Remove ribs from sauce and keep warm. Pour sauce into a pot and cook on medium-low heat until reduced, about 5 minutes. Remove as much grease as possible. Mix cornstarch and water together in a small bowl until smooth. Pour into sauce and cook until thickened, 1 to 3 minutes. Pour sauce over short ribs and sprinkle sliced green onions on top.
Melt butter in a large saucepan over low heat. Add onions; cook, stirring constantly, until golden, 15 to 30 minutes. Add water; cover and cook until onions are very tender, about 15 minutes. Sprinkle flour into the saucepan; cook, stirring constantly, until onions are coated, about 5 minutes. Pour in chicken stock and 1/3 cup plus 1 tablespoon white wine; season with salt and pepper. Bring to a boil; reduce heat and simmer gently until flavors combine, about 20 minutes. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Toast baguette slices until very crisp, 3 to 5 minutes. Divide slices among 6 oven-safe soup bowls. Ladle soup on top. Sprinkle Gruyere cheese over each bowl. Transfer bowls to the preheated oven; broil until cheese is melted and bubbly, 3 to 5 minutes.
Preheat oven to 250 degrees F (120 degrees C). Beat butter, margarine, and vanilla extract together in a large bowl until creamy. Add sugar, flour, and salt; continue beating until completely incorporated. Fold nuts and chocolate through the butter mixture. Drop cookie dough by spoonful onto baking sheet about 1 1/2 inches apart. Bake in preheated oven until golden brown around the edges, about 45 minutes. Cool cookies on baking sheets to room temperature before serving.
Preheat oven to 350 degrees F (175 degrees C). Spread eggplant slices on 2 baking sheets. Brush each side lightly with 1 tablespoon olive oil. Bake in the preheated oven until slices are soft and floppy, about 25 minutes. Heat 1 tablespoon olive oil in a skillet over medium heat. Add onion; cook and stir until softened, 3 to 5 minutes. Stir in garlic, cinnamon, and oregano. Add chicken strips; cook until browned, about 5 minutes. Stir in red wine, water, and tomato paste. Simmer sauce until thickened, 20 to 30 minutes. Stir in parsley, salt, and pepper. Measure cornstarch into a bowl. Mix in yogurt slowly until no lumps remain. Mix in eggs and nutmeg. Grease a baking dish with remaining 1 tablespoon olive oil. Cover the bottom with a layer of eggplant slices. Top with 1/2 of the chicken mixture. Repeat layers once more, ending with eggplant slices on top. Pour yogurt mixture on top, carefully smoothing it out. Bake in the preheated oven until topping is golden and bubbling, 40 to 45 minutes. Let moussaka rest for 30 minutes to ensure slices don't fall apart.
Place butter in a microwave-safe mug. Microwave until melted, about 15 seconds. Swirl mug until fully coated. Combine almond flour, egg, baking powder, and salt in the mug; whisk until smooth. Microwave at maximum power until set, about 90 seconds. Let cool for 2 minutes before slicing.
Preheat oven to 400 degrees F (205 degrees C). Drain the fruit and arrange it in an oven-proof casserole dish. Dot the fruit with butter or margarine. Mix the sugars and the curry powder together, sprinkle over the top of the fruit. Bake at 400 degrees F (205 degrees C) until slightly brown, about 15 to 20 minutes.
Turn on a multi-cooker (such as Instant Pot(R)) and the select Saute function. Heat olive oil; add ground beef and salt. Cook, breaking it into clumps with a spatula, until thoroughly browned, about 6 minutes. Transfer beef to a bowl. Wash the pot and return it to the machine. Pour 1 1/2 cup water into the pot. Set the metal trivet inside. Arrange lasagna pieces over the bottom of a 6-inch springform pan. Ladle 1/3 the tomato sauce on top; add 1/3 of the cooked beef and 1/3 of the fresh spinach. Dollop 1/2 the mozzarella cheese on top. Repeat layers using 1/2 the goat cheese. Repeat once more, finishing with remaining mozzarella and goat cheese on top. Tent the top of the lasagna loosely with aluminum foil. Lower it gently onto the trivet. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Transfer the springform pan carefully to a baking sheet. Broil until cheese on top is lightly browned and bubbling, about 5 minutes.
In a large pot over medium high heat, combine the oil and onion and saute for 5 minutes, or until onions are tender. Dredge the pork in the flour and add to the pot. Saute quickly until browned. Add the broth, water, potatoes and chile peppers. Bring to a boil and reduce heat to low. Simmer for 15 minutes, or until potatoes are tender. Add the black beans, kidney beans, garlic, and salt and pepper to taste. Simmer for 30 minutes or more.
Preheat oven to 375 degrees F (190 degrees C). Spray 21 muffin cups with cooking spray. Stir cornbread mix, baking powder, and pumpkin pie spice together in a large bowl. Add pumpkin puree and water to cornbread mixture; stir until batter is just-combined. Divide batter between prepared muffin cups. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.
Combine vermouth and broth in a measuring cup. Follow basic sauce instructions below, whisking horseradish and butter into reduced liquid.
Cut the top off of the pumpkin and thoroughly scrape out the seeds and pulp. Scoop the lime sherbet into the pumpkin shell, and pour the lemon-lime soda over top.
Preheat oven to 450 degrees F or grill to medium-high. Center one-fourth of pork slices, broccoli, carrots, water chestnuts, bell pepper and onions evenly on a sheet of Reynolds Wrap(R) Aluminum Foil. Mix sweet and sour sauce, stir fry sauce, sesame oil and ginger in a small bowl; spoon evenly over pork and vegetables. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets. If freezing, place packets in Hefty(R) Slider Bags. Label bags with permanent marker. Freeze till ready to thaw and cook. Place frozen packets in refrigerator to thaw for 10 to 12 hours. Place thawed packets on baking sheet to cook in oven or transport to grill. Bake 20 to 22 minutes in oven OR GRILL 15 to 16 minutes in covered grill, till pork reaches 160 degrees F and vegetables are crisp-tender. Serve with rice and more sauce, if desired.
Bring a large pot of lightly salted water to a boil. Add the linguine, and cook until tender, about 8 minutes. Melt half of the butter in a skillet over medium heat. Add the mushrooms and artichokes; cook and stir for a few minutes. When the mushrooms start to brown, stir in the garlic, and cook until fragrant and lightly browned. Stir in the escargot, and season with sage and oregano. Cook for just a few minutes, as the escargot cooks really fast like shrimp. Add about half of the Parmesan cheese, and remove from the heat. Serve over linguine with remaining Parmesan cheese.
Blend garbanzo beans, olives, lemon juice, garlic, olive oil, basil, parsley, salt, and black pepper in a food processor or blender until smooth.
Stir together flour and baking powder and set aside. Beat together eggs and sugar in a large bowl until well blended. Stir in butter, extracts, black walnut flavoring and the walnuts. Gradually stir flour mixture into creamed mixture, blending well. Divide dough on a floured surface into 8 equal portions. Roll each portion into a 14 inch rope. Place four ropes about 2 inches apart on greased cookie sheet. Bake in a 325 degree F (165 degree C) oven for approximately 20 minutes, until bottoms are pale gold in color. Let cool about 2 minutes on the baking sheet. Use a serrated knife to cut each rope on a diagonal into slices 1/2 to 3/4 inch thick. Lay slices close together on their sides and bake at 375 degrees F (190 degrees C) until lightly toasted (approximately 15 minutes). Cool completely on the baking sheet. Store airtight.
Mix the fat free ranch dressing, grated apple, horseradish, pumpkin pie spice, lemon juice and pepper in a medium sized serving bowl and chill until serving.
Bring water and salt to a boil in a pot until salt is dissolved, 3 to 4 minutes. Stir cherry juice and lemon juice into salted water. Remove pot from heat and chill in refrigerator, about 4 hours.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment. Spread oats out onto an unlined baking sheet in a thin layer, and toast until lightly browned, about 10 minutes; remove and allow to cool. Mix together the cooled oats, protein powder, whole wheat flour, and flax seed until thoroughly combined, and mix with peanut butter and honey. Mash the bananas into the mixture, and stir to combine. Press the dough down onto the parchment-lined baking sheet in a 1/2-inch layer. Bake in the preheated oven until the edges of the dough are golden brown, about 15 minutes; cut into bars while warm, and allow the bars to cool. Wrap bars in plastic wrap, and refrigerate until ready to use.
Preheat oven to 325 degrees (165 degrees C). Place ham fat side down in a shallow pan. Pour cola into pan 1/2 inch deep. Bake 2 to 3 hours, or until ham can easily be pierced with a fork, basting with cola every 15 minutes. Center of ham will read 140 degrees F (60 degrees C) on a meat thermometer. Remove ham from pan and cool. Increase oven temperature to 375 degrees F (190 degrees C). Cut away the rind with a sharp knife. Combine sugar, mustard, bread crumbs and enough cola to form a thick paste. Spread paste over entire ham. Place ham on roasting rack in oven and bake 45 minutes longer, basting every 10 minutes, until mustard paste has melted into a dark glaze. Let stand at room temperature 30 minutes before slicing.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Place the can of drained peas into the freezer. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink. In a large saucepan over medium heat, melt the butter and cook the celery and onion until the onion has started to turn translucent, about 3 minutes. Stir in the zucchini and cook until bright green but tender, another 5 to 8 minutes. Mix in the potato and celery soups and milk, then fold in half the Cheddar cheese; allow the mixture to stand for 5 minutes. Gently stir in the cooked noodles, then the imitation crab, and finally the peas from the freezer. Freezing the peas helps keep them intact. Season to taste with salt and pepper, and spread the mixture into the prepared baking dish. Top the casserole with the remaining 2 cups of Cheddar cheese. Bake in the preheated oven for 30 minutes; remove the casserole and cover with foil; allow to stand for 10 to 15 minutes to set up.
Heat the oil in a large saucepan over medium heat. Add the sliced meat and brown well. Remove meat. Add the gravy mix and water and bring to a boil, stirring constantly. Stir in the onion powder, brown sugar, vinegar, Worcestershire sauce, ginger, bay leaf and salt, and ground black pepper to taste. Return the meat to the pan, reduce heat to low, cover and simmer for one hour, or until meat is tender. Remove bay leaf. Note: You could also transfer to a casserole dish and bake covered at 350 degrees F (175 degrees C) for 1 1/2 hours.
Preheat oven to 350 degrees F (175 degrees C). Place gingersnaps and pecans in a food processor; blend into fine crumbs. Pour in margarine gradually, pulsing until crumbs are well combined. Cover the bottom of a 9-inch springform pan with about 1/2 inch of the crumbs. Pack down crumbs to form a crust. Place cream cheese, pumpkin, sugar, tofu, flour, cinnamon, nutmeg, ginger, cloves, baking soda, and salt in a food processor. Puree until very smooth. Pour into the crust. Bake in the preheated oven until cheesecake is set but still jiggles in the middle when gently tapped, 50 to 55 minutes. Let cool for 30 minutes. Cover and refrigerate to let flavors mingle, 6 hours to overnight.
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with cooking spray. Mix together the animal cracker crumbs, 3/4 cup sugar, and 1 tablespoon instant coffee granules in a bowl. Pour in the melted butter and mix until evenly moistened. Press into the prepared springform pan and set aside. To make the filling, combine 1 1/2 cups sugar, the cocoa powder, 2 teaspoons instant coffee, and the cornstarch in the bowl of an electric mixer; stir until blended. Add the softened cream cheese and beat until the sugar mixture has been incorporated and no lumps of cream cheese remain. Beat in the eggs, one at a time, adding the vanilla extract with the last egg. Fold in 1/2 cup of chopped pecans, then pour into the prepared crust. Bake in the preheated oven for 15 minutes; reduce heat to 200 degrees F (95 degrees C) and continue baking 2 hours. Turn off the oven, and let the cheesecake stand in the oven for 2 hours more before opening the door. Remove and cool to room temperature. Once the cheesecake has cooled, melt the chocolate chips and milk in a small saucepan over low heat. Remove the cheesecake from the springform pan, and spread the marshmallow cream evenly over the top. Spread or drizzle the chocolate over the marshmallow cream and sprinkle 1/4 cup of chopped pecans overtop. Chill completely before serving.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line baking sheets with parchment paper. Cream the butter with the sugar until light and fluffy. Beat in the eggs, vanilla and almond extracts. Add the cornstarch, flour and finely grated coconut. Mix until blended and smooth. Make small balls about 1inch in diameter, then roll on floured board into a 7 inch long strip. Twist into a figure eight. Place cookies on the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 20 minutes. Remove from cookie sheets and let cool. May be drizzled with melted chocolate, if desired.
Preheat oven to 350 degrees F (175 degrees C). Heat 6 tablespoons butter in a large skillet over medium heat; cook and stir onion in the melted butter until lightly browned, 10 to 15 minutes. Remove and set aside several large leaves of cabbage. Core cabbage and cut into very fine shreds. Mix cooked onion, chopped cabbage, eggs, and milk together in bowl; transfer mixture to a 9x13-inch casserole dish. Cover mixture with reserved whole cabbage leaves. Bake in the preheated oven until cabbage mixture is cooked through and set, about 50 minutes. Heat 2 tablespoons butter in a skillet over medium heat; cook and stir cracker crumbs in the melted butter until lightly browned, about 5 minutes. Remove cabbage leaves from top of casserole dish and sprinkle cabbage-egg mixture with buttered cracker crumbs. Bake in the preheated oven until topping is browned, about 10 more minutes. Season with salt and black pepper.
In a medium bowl, mix together the eggs, milk, garlic, salt and pepper. Heat oil in a large heavy skillet over medium-high heat. Place the panko crumbs in a shallow bowl. Rinse pork chops with water, then dip in the egg mixture. Coat with panko crumbs, dip in the egg mixture again, then coat with another layer of panko crumbs. Lay coated chops on a plate until the rest are finished. If you have time, let them set for about 10 minutes, and the coating will set very well. If you wish to freeze the chops, now is the time. When the oil is very hot, place pork chops into the pan, and fry for about 5 minutes on each side, until golden brown.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble into small pieces. Mix cream cheese, jalapeno peppers, and salt together in a bowl. Stir in bacon. Preheat grill for medium heat and lightly oil the grate. Mix ground beef and oats together in a bowl. Divide into 16 portions; flatten into 1/4-inch-thick patties. Make an indentation in the center of 8 patties using a spoon or your fingers. Spoon some of the cream cheese mixture into each indentation. Top with the remaining patties, pressing edges together to seal. Grill patties, taking care not to press down as they cook, until browned, about 10 minutes per side. Place 1 patty inside each bun.
Place cucumber and tomatoes in a bowl. Pour in olive oil and balsamic vinegar. Season with salt and pepper. Toss gently to coat. Refrigerate until ready to serve.
Preheat an outdoor grill for high heat and lightly oil the grate. Season chicken thighs with salt and pepper. Cook the chicken thighs until no longer pink in the center and somewhat charred on the outside, about 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let chicken cool until able to handle easily, cut into strips, and put into a large glass bowl. Stir pineapple juice, bourbon whiskey, soy sauce, garlic cloves, brown sugar, and black pepper together in a saucepan over medium-low heat; stir until the sugar dissolves, bring to a simmer, and cook until thickened, 15 to 20 minutes. While the sauce simmers, melt the butter in a small skillet over medium-high heat. Saute mushrooms in hot butter until softened, 3 to 5 minutes. Stir into the simmering sauce. Pour the mushrooms and sauce over the chicken strips and toss to coat.
Mix pineapple juice, orange juice, lemonade, and water in a large punch bowl. Stir in ginger ale and lemon-lime soda.
Preheat oven to 350 degrees F (175 degrees C). Beat together flour, salt, half-and-half and eggs in a medium bowl. Place Swiss cheese flat in the pie crust. Arrange spinach evenly over Swiss cheese, then cover with mushrooms. Pour the flour and egg mixture over mushrooms. Cover with flaked ham and top with Cheddar cheese. Bake in the preheated oven 45 to 55 minutes, until surface is golden brown.
Heat the oil in a saucepan over medium-high heat. Cook the onion, serrano pepper, garlic, and curry leaves in the oil until the onions are golden brown. Stir in the curry powder, fenugreek seeds, turmeric, and salt; cook another 3 minutes. Add the green beans to the mixture and stir until evenly coated. Reduce heat to medium-low and cook until the beans are al dente. Pour in the coconut milk and simmer at least 5 minutes more. Remove from heat and stir in the lime juice just before serving.
In a large skillet over medium-high heat, saute the ground beef for 5 minutes. Add the onion and red bell pepper; saute for 5 more minutes, or until onion is tender. Drain the fat. Mix in tomato paste and water, stirring until paste is dissolved. Stir in garlic, chili powder, paprika, cumin, vinegar, brown sugar, oregano, salt and pepper. Continue to heat for 5 to 10 minutes, or until mixture is thick and stewy.
Preheat oven to 350 degrees F ( 175 degrees C). Grease and flour the bottom and sides of an 8 inch round cake pan with 1 tablespoon softened butter or margarine. Sift together flour, salt, and baking powder. Cream 1/2 cup butter or margarine and sugar together. Mix in caraway seeds and egg. Add flour mixture and milk, beating well. Pour batter into prepared cake pan. Bake for about 45 minutes, or until a knife inserted into the center comes out clean. Cool.
Melt the butter in a large skillet over medium-high heat until starting to brown. Add the sugar, apple slices and salt and cook, stirring frequently, until apples are softened and tender, about 6 to 9 minutes. Put one warm waffle each on a plate, top each with yogurt and apples. Serve warm.
In a small bowl, stir together the sour cream and mayonnaise. Mix in the wasabi powder, jalapeno pepper, vinegar and salt. Refrigerate for about 15 minutes to let the flavors develop. If you want to add more wasabi, add a little bit, and then refrigerate for about 5 minutes. The wasabi will get hotter upon sitting.
Heat oil in a skillet over medium heat. Cook garlic slices in hot oil until lightly toasted, about 30 seconds. Pour 1/2 cup chicken stock over the garlic; add cranberry beans, corn, tomato, currants, lemon zest, salt, and black pepper, respectively, and stir. Sprinkle 1 pinch oregano over the beans mixture. Bring the mixture to a simmer, reduce heat to medium-low, add another splash chicken stock, and cook at a simmer, stirring occasionally and adding more broth to keep mixture from becoming dry, until the beans are completely tender, about 45 minutes. Stir remaining oregano into the beans mixture; transfer to a plate and garnish with lemon zest.
Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet. Puncture sweet potatoes several times with a fork. Cook in microwave on High for 5 minutes. Flip and cook until potatoes are easily pierced with a fork, about 3 to 5 more minutes; cool. Peel skin off and cut sweet potatoes into large chunks. Mash garbanzo beans with a fork or potato masher in a bowl. Stir sweet potatoes and egg into mashed garbanzo beans to form a smooth consistency. Stir 2 cups flour, garlic powder, cumin, and coriander into sweet potato mixture to form a cookie dough consistency. Adjust with more flour if necessary. Roll the dough into 1-inch balls and place on prepared baking sheet. Slightly flatten balls into patties. Bake in the preheated oven until golden brown, about 30 minutes, flipping after 15 minutes.
Toss together the cantaloupe, honeydew, watermelon, apple, banana, and mango in a large bowl. Divide the fruit into six paper cups. Pour 1/2 cup of lemon-lime soda into each cup. Place in the freezer for 5 minutes, then serve.
Place pork roast in a slow cooker. Mash cranberry sauce in a bowl; stir in sugar, cranberry juice, mustard, cloves, and salt. Pour cranberry mixture over pork roast. Cook on Low for 6 to 8 hours. Transfer roast to a plate; cover and keep warm. Skim fat from cranberry mixture in slow cooker. Measure 2 cups of cranberry mixture, adding water if necessary. Pour into saucepan and bring to a boil. Whisk cold water with cornstarch until pasty; pour into cranberry mixture. Cook and stir until thickened, 5 to 10 minutes. Serve alongside pork.
Combine orange juice, 2 tablespoons cilantro, lime juice, garlic, salt, pepper, cumin, and cayenne in a large freezer bag. Submerge skirt steaks in the marinade. Seal the bag, squeezing out as much air as possible. Refrigerate, 1 to 8 hours. Preheat a grill to medium-high. Grill the steaks until hot and firm in the center or to your preferred doneness, 6 to 8 minutes per side. Transfer steaks to a flat work surface and slice as thinly as possible against the grain. Heat corn tortillas on the grill or in a microwave. Keep tortillas warm in a folded sheet of aluminum foil covered by a thick towel. Add steak to each tortilla and top with white onion and cilantro.