HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a cocktail shaker, combine orange juice, lemon juice, orange liqueur, pineapple juice, lemon-lime soda and grenadine. Shake well and pour into 4 chilled wine glasses. Garnish each with a green cherry, a red cherry and a twist of orange zest.
Place the bacon in a large, deep skillet and cook over medium heat, turning occasionally, until evenly browned and crisp, about 15 minutes. Remove the bacon to cool, leaving the drippings in the skillet. Stir the vegetable oil and flour into the bacon drippings. Cook and stir until the flour has turned nearly as brown as the bacon, about 5 minutes. Stir in the onions and cook until the onions soften and turn translucent, about 5 minutes; stir in the stewed tomatoes, breaking them apart with your spoon. Crumble the cooked bacon into the tomatoes and bring to a simmer. Reduce heat to medium-low and simmer until the gravy has reduced to your desired thickness, about 10 minutes.
Combine water, apple, and cranberries together in a bowl; bring to a boil. Cook mixture until cranberries burst and apple is tender, about 5 minutes. Reduce heat to medium and stir oats, brown sugar, cinnamon, nutmeg, and salt into apple mixture. Cook, stirring continuously, until water is absorbed and oatmeal thickens, 2 to 3 minutes. Top oatmeal with walnuts.
Combine flour, brown sugar and butter in a bowl with a pastry blender or by cutting butter into dry ingredients with two knives until the largest lumps are the size of peas. Pat mixture into the bottom of a 9-inch (2 L) square baking dish. Bake in a preheated 400 degrees F (200 degrees C) oven for 10 minutes. Remove from oven. Lower oven temperature to 350 degrees F (180 degrees C). While baking prepare topping. Topping: Stir together brown sugar, flour, baking powder and salt. Add eggs, one at a time, stirring until blended. Add corn syrup, walnuts, coconut and vanilla. Pour mixture over Base. Bake until set and golden brown, 20 to 25 minutes.
Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper muffin liners. Stir together whole wheat flour, all-purpose flour, salt, baking powder, nutmeg, cloves and cinnamon. In a separate bowl, stir together eggs, buttermilk, oil, applesauce and honey. Stir egg mixture into flour just until combined. Fold in carrots and raisins. Spoon batter into prepared muffin cups. Bake in preheat oven for 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Whisk olive oil, vinegar, garlic, Dijon mustard, 1/2 teaspoon salt, and 1/2 teaspoon ground black pepper in a bowl. Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally until cooked through but firm to the bite, 12 minutes. Drain. Mix fusilli, basil, salami, pepperoni, artichoke hearts, provolone cheese, Asiago cheese, olives, roasted red peppers, 1/2 teaspoon black pepper, and 1/4 teaspoon salt in a large bowl; drizzle vinaigrette over salad. Toss to evenly coat.
In medium bowl, toss 4 teaspoons flour with the grated cheese. Sprinkle mixture into the pie shell. On top of cheese, sprinkle 1/2 cup of diced ham. In medium bowl, combine eggs, milk or cream, and then add salt and mustard powder. Beat until smooth and pour over cheese and ham. Put piece of plastic wrap large enough to overlap sides over top of quiche, then a piece of foil, and seal well around the edges. (plastic keeps the foil from sticking to the food). Place prepared quiche in freezer. When ready to prepare, preheat oven to 400 degrees F (200 degrees C.) Remove foil and plastic wrap. Put foil around edge of crust to protect it. Bake in the preheated oven for 60 minutes, or until filling is set and crust is golden brown. Garnish with parsley and pimiento if desired
Place the shredded lettuce in a large, flat dish. Layer with cucumbers, green onions, green bell pepper, cauliflower, baby carrots, broccoli, and radishes. Pour drained beans over the vegetables. Cover with Ranch-style dressing, and top with nacho-flavor tortilla chips. Cover, and chill until serving.
Preheat oven to 325 degrees F (165 degrees C). Place the ham, cut side down, into a roasting pan. Cut the skin off the pineapple with a sharp knife and cut out any brown spots of skin left behind. Slice the pineapple into 1/2-inch slices and cut the cores out of the slices. Pin the slices onto the ham with toothpicks. Bake ham in the preheated oven until a meat thermometer inserted into the thickest part of the ham reads 140 degrees F (60 degrees C), 1 1/2 to 2 hours. While the ham is baking, mix the pineapple juice and brown sugar in a microwave-safe ceramic or glass bowl and microwave on medium power until the glaze is boiling and slightly thickened. Work carefully because the glaze will be sticky and very hot. Pour about half the glaze evenly over the ham and pineapple about 1 hour before the end of baking; pour the rest over the ham about 30 minutes before the end of baking.
Melt 2 tablespoons of butter in a skillet over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Scrape into a bowl, and set aside until cool. Stir the sour cream together with the bread crumbs in a small bowl. In a large bowl, lightly combine the onion, eggs, ground beef, ground pork, cinnamon, cloves, nutmeg, salt, and pepper; stir in the sour cream-crumb mixture, and lightly but thoroughly mix until combined. Form the meat mixture into small balls about the size of a walnut. Melt another 2 tablespoons of butter in a large skillet over medium-high heat. Add the meatballs, and cook until browned on all sides and no longer pink in the center, about 10 minutes.
Preheat the oven to 400 degrees F. On lightly floured surface, gently roll out each pastry sheet to 10-by-12 inches. Cut each sheet into 30 2-inch squares, ending with a total of 60 squares (a pizza cutter works great for this). Lightly score each square about 1/8 inch around the edges and prick liberally with a fork. This will keep the pastry from puffing up too much during cooking. Transfer pastry squares to 2 parchment-lined baking sheets and put into the refrigerator. Melt butter in large skillet over medium heat. Add onions to pan and cook for 2 minutes, or until onions are translucent. Stir in sugar, flour, salt, and pepper and cook, stirring constantly, for 1 minute. Add sour cream, green beans, and half of cheese to onion mixture and stir until well combined and heated through. Remove from heat and set aside. Take pastry squares out of refrigerator and top each one with a small spoonful of the green bean mixture and shredded cheese. Bake in the preheated oven for 7 minutes, remove from the oven. Top each square with a few French fried onions. Return to the oven and continue cooking for an additional 6-8 minutes, until the pastry is puffed and golden. Let sit 5 minutes before serving.
Preheat broiler. Toss 3 cups cubed Italian bread with olive oil. Season with seasoned salt, pepper, and garlic powder. Spread out in a single layer in a well oiled 9x13 inch baking dish. Broil until toasted, turning to brown evenly. Set croutons aside to cool. Spread pine nuts on a baking sheet, place on bottom rack of the oven, and toast under broiler. This should only take a few minutes, so watch carefully to prevent burning. Set aside to cool. Soak sun-dried tomatoes in hot water for 5 to 10 minutes, or until soft. Drain, and slice. In a large salad bowl, toss mixed greens with green onions. Top with croutons, sun-dried tomatoes, pine nuts, and feta.
Combine balsamic vinegar, olive oil, lime juice, and soy sauce in a small bowl. Add cherry tomatoes and carrots. Cover and set aside, letting tomatoes and carrots absorb the dressing for at least 15 minutes. Heat a skillet over high heat. Add canola oil, pine nuts, and chipotle pepper flakes. Cook until pine nuts are crispy and covered with flakes, 1 to 2 minutes. Remove from heat and let cool. Place kale in a serving bowl. Top with tomato-dressing mixture. Sprinkle toasted pine nuts and chipotle flakes on top.
Beat balsamic vinegar, olive oil, honey, thyme, and rosemary together in a bowl until smooth; pour marinade into a resealable plastic bag. Season chicken thighs with salt and black pepper; add to marinade in plastic bag. Squeeze bag to remove air and seal. Marinate chicken in refrigerator for 2 to 8 hours. Preheat oven to 375 degrees F (190 degrees C). Pour chicken and marinade into a baking dish. Bake chicken in preheated oven until no longer pink at the bone and the juices run clear, 35 to 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Heat the oil in a skillet over medium heat; brown the beef in the hot oil for 10 minutes. Stir in the onions and 1/2 cup water; cover, reduce heat to low, and simmer 15 minutes, stirring occasionally. Mix the green beans, allspice, pepper, and salt into the mixture; cover and simmer another 15 minutes. Add the tomatoes and tomato sauce; cover with water; cover and simmer another 45 minutes.
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish. Toss sweet potatoes with brown sugar in a bowl until coated; arrange in the prepared casserole dish. Top sweet potatoes with marshmallows. Bake in the preheated oven until sweet potatoes are tender and marshmallows are browned, 35 minutes.
In a microwave safe bowl, mix together cranberries, sugar and water. Cover the mixture with wax paper and microwave on high power until the cranberries pop (about 7 minutes). Chill before serving.
Place the arugula, basil, pine nuts, garlic, and olives in a food processor, and chop to a coarse paste. Mix in olive oil, lime juice, vinegar, cumin, cayenne pepper, salt, and pepper. Process until well blended and smooth.
Bring chicken broth and water to a boil in a saucepan; cook potatoes in the boiling broth mixture until soft, 15 to 20 minutes. Mash or blend potatoes into the broth using a potato masher or fork. Heat vegetable oil in a skillet over medium heat; cook and stir onion, mushrooms, and broccoli stalk until softened, 5 to 10 minutes. Add chorizo to onion mixture and cook over low heat until chorizo is heated through, about 5 minutes; stir in garlic. Stir onion-chorizo mixture into potato mixture; bring to a simmer. Add kale, about 1/4 cup at a time, to mixture, cooking until kale wilts before adding more. Season soup with salt and pepper. Reduce heat to low and stir heavy whipping cream and light cream into soup; cook until heated through, about 1 minute.
Season pork chop with onion salt, cayenne, and pepper. Heat vegetable oil in a skillet over medium heat. Add the pork chop and cook until lightly browned on both sides, about 4 minutes per side. Cut pork chop into 1/4 inch strips, return to the skillet, and cook until no longer pink. Smear the center of the tortilla with salsa or guacamole; sprinkle with Cheddar cheese. Place pork strips on top of the cheese and roll tortilla up into a wrap.
Arrange sweet onions in the bottom of a slow cooker. Mix salt, brown sugar, paprika, black pepper, garlic powder, and red pepper flakes together in a bowl until seasonings are well mixed; rub all over pork roast. Place roast in the slow cooker, fat-side up. Brush any leftover seasonings mixture from the work surface into the slow cooker. Cook on Low for 1 hour. Pour ginger beer into slow cooker. Continue cooking until roast is tender and pulls apart easily with a fork, 9 to 11 hours.
Place a slice of bread on a cutting board. Align a star-shaped cookie cutter in the center of the slice. Push the cookie cutter through the bread, rocking it gently back and forth. Once the cookie cutter makes it all the way through bread, remove bread outside the cutter. Hold the cutter down on the bread during this step to prevent the star from tearing. Use a sharp knife to trim any bread that lingers outside the cookie cutter. Gently remove the star from the cutter and put aside. Repeat on all slices of bread. In a medium bowl, beat together eggs, whipping cream, honey, salt, cinnamon, orange zest and vanilla extract. In a griddle or frying pan, melt the butter over medium high heat. Dip both sides of the stars in the egg mixture and carefully transfer to the hot griddle. Brown on both sides and transfer to a warm plate while remaining stars cook. Serve hot.
In a large pot, saute onions in olive oil until soft. Add carrots, broth, ginger and cinnamon. Simmer until carrots are thoroughly cooked, 30-40 minutes. Transfer to a blender or food processor and process until smooth. Stir in juice and half-and-half. Serve warm or chilled, garnished with snippets of chives.
Combine coconut milk, rice milk, 6 tablespoons chia seeds, and maple syrup in a bowl. Let sit for 10 minutes. Whisk until smooth. Cover with plastic wrap and chill until the consistency of pudding, 8 hours to overnight. Mash raspberries in a bowl. Stir in 2 tablespoons chia seeds and vanilla extract. Cover with plastic wrap and chill until gelled, 8 hours to overnight. Spoon some of the raspberry mixture into the bottom of each serving glass. Stir pudding with a spoon until smooth; divide evenly among the glasses. Spoon remaining raspberry mixture on top.
Heat 2 cups milk in a heavy saucepan over low heat until simmering, about 5 minutes. Beat remaining 1/2 cup milk and cornstarch together in a bowl using a whisk until dissolved; add sugar and egg yolks and beat until smooth. Slowly pour milk mixture into simmering milk while gently whisking the simmering milk; simmer, stirring frequently, until thickened, about 3 minutes. Remove saucepan from heat and stir vanilla extract into sauce. Pour the sauce through a wire mesh sieve into a bowl to remove any cornstarch lumps. Place a piece of plastic wrap on top of the sauce, ensuring the plastic wrap is touching the sauce to prevent a skin from forming; cool to room temperature, about 20 minutes. Move sauce to refrigerator and chill completely cold, at least 30 minutes.
In a medium bowl, cream together shortening and sugar until light and fluffy. Beat in eggs one at a time. Stir in vanilla extract, baking powder, salt, and instant banana pudding mix. Mix in 2 cups flour. Gradually mix in remaining 1/2 cup flour as needed to form a workable dough. Cover, and chill in the refrigerator at least 2 hours. Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets. Shape dough into walnut sized balls, and place 2 inches apart on the prepared baking sheets. Flatten balls to a thickness of about 1/4 inch. Bake 8 to 10 minutes in the preheated oven, or until lightly browned.
Preheat oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin. Beat egg in a bowl. Stir in persimmon pulp, oil, and milk. Combine flour, walnuts, sugar, salt, baking powder, and cinnamon in a separate bowl. Stir flour mixture into persimmon mixture; mix until just moistened. Fill muffin cups 3/4 full. Bake in the preheated oven until golden brown and tops spring back when lightly touched, 19 to 20 minutes.
Place the ground chuck in a large skillet, and season with chili powder, paprika, cumin, salt, garlic powder, and garlic. Pour in enough water to cover. Bring to a boil. Reduce heat to low, and simmer 1 hour. Add more water as necessary during cook time, and break the meat into small pieces. Mix the bell pepper and onion into the skillet, and continue to simmer 30 minutes. Drain and reserve juices. Skim the fat off the juices(or, if not preparing the tacos right away, place juices in the freezer until fat may be easily removed from the top). Mix 5 tablespoons of the remaining juices back into the skillet with the beef, and cook until heated through. Serve the beef on the tortillas. Garnish with queso asadero, sour cream, tomato, and lettuce.
Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with with paper liners. Beat sugar and shortening together in a large bowl with an electric mixer until light and fluffy. Beat in eggs one at a time. Sift flour into the shortening mixture. Add bananas, buttermilk, salt, baking soda, and baking powder; mix until well combined. Spoon batter into the prepared muffin tin, filling each 2/3 full. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 22 minutes.
Preheat an oven to 375 degrees F (190 degrees C). Place the salmon fillet in a baking dish; top with the pineapple with juice, kale, onions, and capers. Drizzle the olive oil and lemon juice over the salmon. Season with the salt and black pepper. Cover the baking dish with aluminum foil. Bake in the preheated oven until the salmon flakes easily with a fork, about 25 minutes.
Place wine, lemon juice, cream, shallots, and cream in a saucepan. Bring to a simmer over medium-high heat. Reduce heat to medium, and let simmer until liquid is reduced by about 75%, 4 to 5 minutes. Reduce heat to the lowest setting and whisk in about 2 cubes of butter. Keep butter moving until it melts. When melted, add a few more cubes, whisking continuously so butter emulsifies into the wine/lemon juice mixture. Continue to add butter, a few cubes at a time until all of it has been incorporated and the sauce has a thick, luxurious texture, 4 to 6 minutes. Remove from heat. Taste for seasonings and add a pinch of salt and cayenne, if desired. Serve immediately.
Preheat oven to 425 degrees F (220 degrees C). Spray a baking sheet with cooking spray, and set aside. Combine the flour, dry milk powder, baking powder, cardamom, and salt in a bowl. In another bowl, stir together warm milk, honey, oil, and vanilla extract. Pour the milk mixture into the flour mixture, and stir a few times, until just combined. Gather the dough together and turn out onto a floured surface. Gently pat the dough into a 9x3 inch rectangle, and cut the dough into 3 3-inch squares with a sharp knife. Cut each square on the diagonal to make 6 triangles, and place the triangles onto the prepared baking sheet. Bake for 6 minutes in the preheated oven, remove from oven, and sprinkle the tops of the biscuits with turbinado sugar. Return the biscuits to the oven, and bake for 8 more minutes. Let cool on rack before serving.
Put potatoes in the bottom of your slow cooker crock. Scatter flour over the potatoes; toss to coat. Scatter bacon bits, red onion, garlic, chicken bouillon, ranch dressing mix, parsley, seasoned salt, and black pepper over the potatoes. Pour water into the slow cooker. Cook on Low 7 to 9 hours. Pour half-and-half into the soup; cook another 15 minutes. Garnish with Cheddar cheese and green onion to serve.
Preheat oven to 325 degrees F (165 degrees C). Grease a 10-inch cake pan with oil. Combine chocolate, butter, and sugar in a double boiler over simmering water; cook, stirring frequently and scraping down the sides with a rubber spatula, until melted and smooth, about 5 minutes. Pour chocolate mixture into the bowl of a stand mixer fitted with the paddle attachment; beat on low speed until cooled, about 5 minutes. Increase speed to medium; beat in eggs one at a time. Add water and vanilla extract; beat on low speed until blended. Pour into the prepared pan. Place cake pan inside a large baking dish. Pour enough water into the baking dish to come halfway up the sides of the cake pan. Bake cake in the preheated oven until a knife inserted into the center comes out clean, about 1 hour. Allow cake to cool in the water bath, about 1 hour. Transfer to the refrigerator; chill until firm, 8 hours to overnight.
Beat heavy cream until foamy in a large glass or metal mixing bowl. Gradually add the sweetener, continuing to beat until medium peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the whipped cream should curl over slightly. Beat in the yogurt, cream cheese, and almond and vanilla extracts until well mixed. Fold in the green and red grapes. Cover and refrigerate for 1 hour before serving.
Preheat oven to 400 degrees F (200 degrees C). Grease 18 muffin cups or line with paper muffin liners. Whisk flour, brown sugar, white sugar, baking powder, salt, cinnamon, and cardamom together in a bowl. Beat cranberry sauce, milk, oil, egg, and vanilla extract together in a separate bowl. Stir flour mixture into cranberry sauce mixture until batter is just-moistened; pour into prepared muffin cups. Bake in the preheated oven until golden brown, about 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan. Sift together flour, salt, baking powder, baking soda, cinnamon, allspice and nutmeg. Set aside. Cream butter until it is soft and creamy. Add sugar and continue beating until light and fluffy. Add egg and beat well. Add flour mixture and tomato soup. mix gently until blended, but don't overmix. Fold in nuts and raisins. Spread batter into a 9 inch square pan. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until toothpick inserted into cake comes out clean.
Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets. Sift together the flour, baking soda and salt, set aside. In a medium bowl, cream together the lard and sugar. Stir in the egg and anise seeds. Add dry ingredients, mix well. Put the sesame seeds into a shallow bowl or saucer. Roll dough into 1 inch balls, roll them in the sesame seeds to coat. Place them 1 1/2 inches apart onto the prepared cookie sheets. Flatten the balls slightly using the bottom of a glass. Bake for 6 to 9 minutes in the preheated oven. Remove from baking sheets to cool on wire racks. Store in an airtight container.
Place the mint leaves, lime wedges, and ice into a cocktail shaker; mash well with a cocktail muddler. Pour in the simple syrup, lime juice, rum, cranberry juice, and soda water. Cover, and shake until the outside of the shaker has frosted. Strain into a chilled glass to serve.
Blend the tangerine juice, ice, tequila, and agave nectar in a blender until the ice is thoroughly crushed. Dispense into 2 margarita glasses to serve.
Place the red onion, red bell pepper, peas, ginger, carrots, salt, and pepper in a medium bowl. Stir together, and then fold in the tuna. In a small bowl, whisk the sesame oil, rice vinegar, lime juice, and Sriracha(R). Pour over the tuna mixture and toss gently, trying not to break up the tuna. Add a tablespoon of vinegar to a pan of lightly-salted water and bring it to a gentle simmer, not a hard boil (you'll see little bubbles in the pan). Crack each egg into a ramekin. Stir the water in a wide circle (like a whirlpool), and then slide in the egg; repeat for the second egg. Poach the eggs at a simmer for 4-5 minutes for soft yolks. Remove the poached eggs with a slotted spoon to a paper towel and allow to drain. To serve, top half of an English muffin with half of the tuna mixture, place a poached egg on top, and then sprinkle with the chopped cilantro and black sesame seeds.