HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash and drain the cherries, place them on a metal baking sheet, and set in the sun for 1 hour to be sure they are completely dry. Place cherries in a sterilized jar with a plastic lid; add salt. Pour in vinegar to fill the jar. Close lid tightly and set aside for taste and color to ripen, 3 to 4 weeks. Refrigerate.
Cook bacon in a large skillet over medium-high heat until evenly browned, about 10 minutes. Drain all but about 2 tablespoons bacon drippings from skillet. Cook and stir onion with bacon in reserved drippings until onion is translucent, 5 to 10 minutes. Add garlic; cook and stir until fragrant, 2 minutes. Pour Alfredo sauce into onion-bacon mixture; rinse jar with the water and pour into skillet. Stir sauce with a wooden spoon, thoroughly scraping any brown bits of food from bottom of the skillet. Bring sauce to a simmer; add tomatoes. Simmer sauce until flavors blend, about 5 minutes.
Stir cream cheese, sour cream, condensed milk, and marshmallow creme together in a bowl until smooth.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x11 inch baking dish. In a large bowl, mix together the ground turkey, tvp, powdered milk, and eggs until well blended. Mix in the green peppers, onion, celery and spinach. Season with black pepper and sage. Press the mixture into the prepared pan. Bake for 1 hour in the preheated oven, or until the center is firm and the juices run clear. Let stand for a few minutes before slicing into 16 slices.
Preheat an oven to 450 degrees F (230 degrees C). Spray a baking sheet with cooking spray. Toss beets, potatoes, parsnips, turnips, and rutabaga with olive oil, salt, and pepper in a large bowl. Spread seasoned vegetables over prepared baking dish. Roast vegetables in the preheated oven until beets are easily pierced with a fork, about 40 minutes. Stir vegetable broth, balsamic vinegar, and Italian seasoning together in a small bowl. Pour broth mixture over vegetables and continue roasting until liquid has evaporated, about 10 minutes more. Transfer roasted vegetables to a bowl and toss with goat cheese.
Preheat oven to 350 degrees F (175 degrees C). In a bowl, stir together flour, savory and salt. Whisk milk with eggs; gradually whisk into flour mixture until smooth. Let stand for 30 minutes. Meanwhile, prick sausages with a fork; place in greased 13x9-inch baking dish. Bake in preheated oven, turning sausages once, for 25 to 30 minutes or until golden. Drain off all but 2 tablespoons fat. Remove from oven; increase temperature to 425 degrees F (220 degrees C). Whisk batter; pour over sausages. Bake for 25 to 30 minutes or until puffed and golden. Serve immediately.
Heat olive oil in a soup pot over medium-low heat and saute onion, stirring occasionally, until soft, about 5 minutes. Add butternut squash and carrots; cook and stir for a few minutes. Do not let the onions brown. Add water, vegetable bouillon, ginger, and orange zest to the pot. Increase heat to medium and slowly bring to a simmer. Cover and cook until carrots soften, about 20 minutes. Remove orange zest strips and discard. Blend soup into a smooth puree using an immersion blender. Season with salt and pepper.
Beat whites until stiff. Beat in confectioners' sugar. Beat together yolks and lemon juice: fold yolk mixture into egg whites. Fold in potato flour and matzo meal. Pour batter into ungreased tube pan. Bake at 375 degrees F (190 degrees C) for approximately 1 hour.
Preheat oven to 325 degrees F (165 degrees C). Spread cashews onto a baking sheet. Toast cashews in preheated oven until browned, about 5 minutes. Pour sugar in a small saucepan over medium heat while the cashews are toasting; cook and stir until melted. As soon as it is melted and the nuts are done toasting, pour the nuts in the saucepan; stir to coat. Spread cashews onto baking sheet to cool completely, about 15 minutes. Massage kale and soy sauce together in a bowl until kale softens. Fold raisins and sugar-coated cashews into the kale. Refrigerate 30 minutes before serving.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking pan or glass dish with cooking spray. Combine almond flour, coconut sugar, pumpkin puree, coconut oil, dairy-free chocolate chips, tapioca flour, egg white, pumpkin pie spice, cinnamon, and almond extract in a bowl; stir until well mixed. Pour into prepared baking pan. Bake in the preheated oven until chocolate chips are melted and top is golden brown, about 30 minutes. Cool until set, about 15 minutes. Cut into bars.
In a silver julep cup or old-fashioned glass, muddle peach, mint, and sugar until peach is well smashed and sugar is dissolved. Add rye whiskey, bitters, and 1 cup crushed ice. Stir until well chilled. Mound glass with remaining 1/2 cup ice. Garnish with additional mint and a peach slice.
Preheat grill for medium heat and lightly oil the grate. Whisk egg in a large bowl until uniform in color; add ground beef, oats, onion, spinach, cheese, salt, and ground black pepper and mix with your hands until well blended. Form the beef mixture into 4 patties. Grill patties until bottoms are brown, about 5 minutes; flip and continue grilling until brown, about 5 minutes. An instant-read thermometer inserted into middle of burgers should read at least 160 degrees F (70 degrees C), about 5 minutes. Transfer burgers to whole-grain buns.
Whisk together the water, whiskey, pineapple juice, brown sugar, diced onion, teriyaki sauce, soy sauce, liquid smoke, and minced garlic in a bowl. Lie the steaks in the bottom of a baking dish. Pour the marinade over the steaks; refrigerate overnight. Preheat an outdoor grill for high heat, and lightly oil grate. Grill steaks to desired doneness, 3 to 5 minutes per side for medium-rare. Allow steaks to rest for 5 to 10 minutes before serving.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes. Drain. Heat a large skillet over medium heat; cook and stir onion and bell pepper until tender, about 5 minutes. Transfer vegetables to a large bowl. Return skillet to stove top and increase heat to medium-high. Cook and stir ground beef in skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer beef to the same bowl as the vegetables. Stir spaghetti, spaghetti sauce, Cheddar cheese, cream of mushroom soup, mushrooms, olives, oregano, and sugar into beef mixture. Pour spaghetti mixture into prepared baking dish and sprinkle with mozzarella cheese and Parmesan cheese. Bake in preheated oven until bubbly and hot, about 45 minutes.
Heat butter in a skillet over medium heat; cook and stir onion until lightly browned, about 10 minutes. Combine onion, zucchini, chicken broth, beef broth, beef, basil, thyme, rosemary, and white pepper in a stockpot; simmer until beef is cooked through and zucchini is tender, about 30 minutes. Add more chicken broth if mixture becomes too thick. Bring soup to a boil, add noodles, and cook until noodles are tender, yet firm to the bite, 15 to 20 minutes.
Stir together orange juice, vanilla extract, cinnamon, allspice, cloves, nutmeg, and ginger in a saucepan. Bring to a simmer, stirring occasionally, then remove from the heat. Stir in the vodka and serve hot.
Heat oven to 350 degrees F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package. In large bowl, mix pasta, cooking sauce, sausage, tomatoes and 1/2 cup of the cheese. Spread in baking dish. Cover; bake 20 minutes. Uncover; bake 10 to 15 minutes longer or until hot in center and bubbly around edges, sprinkling with remaining 1/2 cup cheese during last 5 minutes of baking.
Place the potatoes, carrot, green beans, and peas in a pot with enough water to cover. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes, until potatoes are tender. Drain vegetables, transfer to a bowl, and mash with a potato masher, leaving a few small chunks. Mix the egg, 3/4 cup bread crumbs, garam masala, cayenne pepper, and salt into the bowl with the mashed vegetables. Form the mixture into small patties about 1/2 inch thick. Dredge the patties in the remaining bread crumbs to coat. Heat the oil in a large skillet over medium heat, and fry the coated patties until golden brown. Drain on paper towels.
Preheat the oven to 375 degrees F (190 degrees C). Place potatoes in a saucepan, and add enough water to cover. Bring to boil, and cook until tender but still firm, about 10 minutes. Drain, and cool in a bowl of cold water. Cook bacon in a skillet over medium-high heat until evenly browned. Drain, crumble, and set aside. Remove cooled potatoes from water. Pat dry with a paper towel, and cut in half. Using a small spoon, carefully remove a small amount from center, leaving approximately 1/4 inch rim around each potato. Set reserved potato aside. In a bowl, mix together reserved potato, sour cream, bacon, seasoned salt, pepper, and chives. Spoon a small amount of mixture into each potato half and place on a baking sheet. Top each potato off with some shredded cheese. Bake for 10 minutes in the preheated oven, or until cheese is melted and potatoes are warmed through. Garnish with parsley, and serve.
Preheat a grill for high heat. In a medium bowl, lightly mix together the ground beef, Worcestershire sauce, liquid smoke and garlic powder. Form into 3 patties, handling the meat minimally. Brush both sides of each patty with some oil, and season with seasoned salt. Place the patties on the grill grate, and cook for about 5 minutes per side, until well done.
Add peaches to a blender; blend until smooth. Measure out 1 1/2 cups peach puree into a bowl. Immediately stir in lemon juice and refrigerate. Combine water and sugar in a small saucepan and bring to a boil. Stir until sugar is dissolved, about 1 minute. Remove from stove and cool to room temperature. Refrigerate simple syrup until chilled, about 1 hour. Pour chilled peach puree and simple syrup into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.
Preheat oven to 225 degrees F (110 degrees C). Stir sugar, ground cinnamon, shortening, and corn syrup together in a small bowl until dough comes together. Place dough between two layers of parchment paper; roll to 1/8- to 1/4-inch thick. Transfer to a baking sheet; remove top piece of parchment paper. Bake in preheated oven until golden and bubbly, about 35 minutes. Cool completely and break into pieces.
Mix the tomato juice, beef consomme, Worcestershire sauce, lemon juice, hot pepper sauce, celery salt, and black pepper together in a pitcher; chill.
Mix avocado, tomatoes, onion, jalapeno pepper, and garlic together in a bowl. Stir lime juice into the avocado mixture. Season with salt, black pepper, and cayenne pepper.
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with foil or parchment paper. Brush cut sides of squash with 2 teaspoons oil. Place cut-sides down on the baking sheet. Bake in the preheated oven until soft, 20 to 25 minutes. Heat 1 tablespoon oil in a medium pan over medium-high heat. Add turkey sausage. Saute, breaking up into small crumbles, until browned, 2 to 3 minutes. Reduce heat to medium and add celery, onion, garlic, sage, rosemary and thyme. Continue cooking until vegetables are soft, 4 to 5 minutes. Stir in rice, cherries, and parsley until mixture is warmed through, 1 to 2 minutes. Turn squash halves over so they are cut-side up. Fill with the sausage mixture and top with Parmesan cheese. Return to oven and bake until cheese is melted, 2 to 3 minutes.
Melt butter and chocolate together over low heat or in the microwave. In a medium bowl, mix eggs and sugar with an electric mixer until smooth. Stir in melted chocolate mixture. Sift together the flour, baking powder, and salt . Stir dry ingredients into the egg mixture by hand until well blended. Refrigerate for at least 2 hours. Preheat oven to 300 degrees (150 degrees C). Grease cookie sheets. Shape rounded teaspoonfuls into balls and roll in confectioners' sugar. Place cookies 2 inches apart on prepared cookie sheets. Bake for 12 to 15 minutes or until firm to touch.
Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper liners. Combine bran flakes cereal, whole wheat flour, all-purpose flour, baking powder, and salt in a bowl. Whisk applesauce, sugar, vegetable oil, and egg together in a separate bowl; stir into flour mixture until just combined. Fill muffin cups about 2/3-full with batter. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 15 minutes. Cool in the pan for 5 minutes on a wire rack; serve warm.
Preheat oven to 400 degrees F (200 degrees C). Cut four 12x15-inch sheets of parchment paper. Fold each in half widthwise and reopen. Mix rice, red bell pepper, chicken broth, orange juice, orange zest, salt, and pepper together in a bowl. Spoon 3/4 cup of the rice mixture onto 1 side of each parchment rectangle, near the crease. Pile shrimp evenly over rice mixture. Drizzle 1 teaspoon peanut oil over each pile of shrimp; lay 1 lime slice on top. Fold empty half of parchment over shrimp filling and crimp edges together with overlapping folds to seal. Arrange packets close together on a sheet pan. Roast on the center rack of the preheated oven until shrimp are tender and opaque, 15 to 17 minutes. Unfold 1 edge of the parchment, being careful to avoid steam, and look inside to check doneness. Open packets carefully, being careful to avoid steam. Slide shrimp and rice mixture into bowls. Garnish with peanuts and cilantro.
Beat 1/2 cup margarine, 1 1/2 cups potato flour, ice water, and salt together in a bowl with an electric mixer until mixture is large crumbs. Form into a ball of dough; chill in refrigerator for 1 hour. Stir blackberries, sugar, 1/3 cup potato flour, and lime juice together in a bowl. Preheat oven to 350 degrees F (175 degrees C). Separate dough into two equal halves. Roll each half with a rolling pin to 12 inches in diameter. Press one crust in a 9-inch pie pan. Scoop blackberry filling into the prepared pan. Drizzle 3 tablespoons margarine over blackberry filling. Lightly press the other pie crust on top of the blackberry filling and seal the edges to the bottom layer's edges. Brush top crust with remaining 1 tablespoon melted margarine. Cut 2 or 3 slits in the top crust to allow steam to escape during baking. Bake pie in the preheated oven until crust is golden brown and blackberries are bubbling, about 40 minutes.
Preheat oven to 325 degrees F (165 degrees C). Grease a 10-inch angel food cake pan. Beat the egg yolks into a mixing bowl with an electric mixer until frothy. Gradually add the sugar until completely incorporated. Beat in the orange juice, lemon zest, and orange zest. Sift the potato flour and matzo cake meal together in a bowl; gently stir into the egg yolk mixture. Beat the egg whites in a bowl with the salt using an electric mixer on high speed until stiff and shiny. Use a rubber spatula to fold 1/3 of the beaten egg whites into the egg yolk mixture. Gently run the spatula through the center of the mixture, then around the sides of the bowl, repeating until fully incorporated. Add the remaining egg whites, folding until just incorporated. Gently pour the batter into the prepared angel food cake pan. Bake in the preheated oven until the cake is set and lightly browned, about 1 hour. Remove from oven, invert the pan, and let cool completely before removing the cake from the pan.
The night before, combine the Great Northern Beans and water in a large saucepan. Bring to a boil, and cook for 1 1/2 hours. Pour beans and their liquid into a bowl, cover and refrigerate overnight. In the morning, drain off liquid, reserving 1 cup. Pour beans and the reserved liquid into the crock of a slow cooker. Stir in the salt pork, onion, molasses, brown sugar, mustard and pepper. Cover, and cook on Low for 12 to 14 hours. Stir before serving.
Place shrimp in a large mixing bowl with red and green bell peppers, garlic, onion, cilantro, and avocado. Drizzle with olive oil, and season with salt and pepper. Cover, and refrigerate for at least 1 hour to allow flavors to develop. Serve chilled.
In a saucepan, stir together the diced lemon peel, 1 cup of water and sugar. Bring to a boil, then reduce heat to medium and simmer for 5 minutes. Remove from the heat, and allow to cool. In a pitcher or bowl, stir together the lemon syrup with peel, lemon juice and mineral water. Pour into an ice cream maker, and freeze according to the manufacturer's instructions. Garnish each serving with a twist of lemon peel. If you do not have an ice cream maker, you may freeze it in a tall canister. Freeze for 1 1/2 hours. Remove and stir with a whisk. Return to the freezer and stir about once every hour for about 4 hours. The more times you stir, the more air will be incorporated, resulting in a lighter finished product.
Cook pasta as directed on package. Meanwhile, cook bacon in large skillet until crisp. Remove bacon from skillet with slotted spoon, reserving 2 Tbsp. drippings in skillet. Drain bacon on paper towels. Add remaining ingredients to reserved drippings; cook on low heat until cream cheese is melted and mixture is well blended and heated through. Drain pasta; place in large bowl. Add cream cheese sauce and bacon; mix lightly.
Cook potatoes in chicken stock until soft. Set aside, do not drain. Put potatoes in the work bowl of a food processor in batches. Add 5 cups of chicken stock from the potato cooking pot. Puree until smooth. Half the leeks lengthwise, and soak in water to clean. Finely slice. Saute in butter until transparent. Add white wine, and cook for 3 minutes. In a soup pot, combine remaining cup of chicken stock from the potato cooking pot and sauteed leeks. Stir in pureed potatoes, and bring to a simmer. Season with salt and white pepper. Cook to desired consistency, adding more stock if necessary. Garnish with parsley.
Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with olive oil or non-stick cooking spray. Prepare the croutons by spreading bread cubes over prepared baking sheet. Lightly spray cubes with oil or cooking spray and bake for 20 minutes or until golden brown. Remove from oven and cool. Prepare the dressing by whisking together the sour cream, mayonnaise, lemon juice, mustard, honey, rosemary, salt and pepper. Cover and refrigerate until ready to serve. Prepare the salad by placing the chicken in a pan and cover with water. Bring just to a boil, cover and reduce the heat to medium-low. Cook 10 minutes, or until chicken is cooked through. Remove from heat, drain and cool; dice or pull into shreds. Combine the chicken with the celery, raisins and lemon peel. When ready to serve, stir together the lemon juice and olive oil. Tear the lettuce into small pieces and toss with the lemon and oil mixture. Divide between plates and top with the chicken salad. Garnish with onion rings, a sprinkling of pine nuts and the croutons.
Combine oil, garlic, vinegar, salt, cumin, red pepper flakes, black pepper, cilantro, oregano, and parsley in a blender. Pulse blender 2 to 3 times; scrape down the sides using a rubber spatula. Repeat pulsing and scraping process until a thick sauce forms, about 12 times.
Blend great Northern beans, 3/4 cup tomatoes, and garlic in a food processor until smooth; add nutritional yeast, cumin, chili powder, salt, and red pepper flakes and blend again. Transfer bean mixture to a bowl. Stir black beans and 1/4 cup tomatoes into bean mixture. Heat olive oil in a skillet over medium-high heat. Place a tortilla in the hot oil. Spread about 1/4 cup filling onto the tortilla. Place another tortilla on top of filling; cook until filling is warmed, about 10 minutes. Spray the top tortilla with cooking spray and flip quesadilla to cook the second side until lightly browned, 3 to 5 minutes. Repeat with remaining tortillas and filling.
Preheat oven to 275 degrees F (135 degrees C). Grease a baking sheet. Combine 1 1/2 tablespoons butter and 1 tablespoon brown sugar together in a bowl; add cinnamon, ginger, and salt and mix well. Stir pumpkin seeds into butter mixture until evenly coated. Spread seeds in an even layer onto the prepared baking sheet. Bake in the preheated oven for 15 minutes; check seeds and continue baking for 10 minutes more. Mix the remaining 2 tablespoons brown sugar and 1 1/2 teaspoons butter together in a bowl and stir onto the pumpkin seeds. Continue baking seeds until toasted and fragrant, about 10 minutes more.
In a large mixing bowl beat shortening and butter until softened. Add the 3/4 cup sugar and beat until fluffy. Add milk, egg and 1 tsp of the vanilla and mix well. In a separate bowl combine flour, cocoa, baking powder and salt. Add to the butter mixture and beat until well mixed. Divide dough in half and chill 2-3 hours or until easy to handle. Preheat oven to 350 degrees F. Grease cookie sheets. Mix softened cream cheese, 1/3 cup sugar and 1 tsp vanilla until smooth. Stir in the coconut. Roll each half of the dough into a 10-inch square. Cut each square into sixteen 2 1/2-inch squares. Place 1/2 inch apart on an ungreased cookie sheet. Cut 1-inch slits from each corner to center of square. Drop a level tsp of the coconut mixture onto each center. Sprinkle chopped nuts in the center and firmly press to seal. Bake for 8-10 minutes or until edges are firm and cookies are slightly puffed. Cool on cookie sheet for 1 minute, then remove and cool thoroughly on rack.
Toast bread in a toaster until medium brown, about 2 minutes. Spread each slice equally with barbeque sauce. Melt butter in a small skillet over medium-high heat. Crack eggs in and fry on both sides, about 4 minutes. Place each fried egg on a piece of toast. Top each with 1/4 of an avocado. Sprinkle an equal amount of cheese on top of each toast.
Bring water, rice, lentils, 1 tablespoon olive oil, and salt to a boil in a pot over medium heat. Cover and simmer until rice is tender, about 20 minutes. Remove from heat. Stir in soy sauce. Keep covered. Microwave peas on high in a microwave-safe bowl until partially thawed, 20 to 30 seconds. Microwave chicken on high in a microwave-safe bowl for about 45 seconds. Mix in peas and cinnamon. Coat the bottom of a serving dish with 2 tablespoons extra-virgin olive oil. Sprinkle black pepper on top. Fill dish with the lentil-rice mixture, the chicken-pea mixture, and ginger; toss until evenly distributed.
Separate eggs. Sift the flour, baking powder, and salt together three times. In a large mixing bowl, beat yolks until lemon colored. mix in sugar a little at a time. Stir in the lemon extract, vanilla extract and boiling water until smooth. Stir in the flour mixture just until moistened. Whip the egg whites to soft peaks, and fold into the batter. Pour the batter into an ungreased 9 inch tube pan. Bake at 350 degrees F ( 175 degrees C) for 45 to 50 minutes. Remove the cake from the oven, and invert the pan over a bottle. Cool and remove from pan.
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Combine green beans, onion, and bacon in a bowl. Drizzle olive oil over green beans mixture and season with seasoning blend; stir to coat. Transfer green beans mixture to a grilling basket or wok. Place green beans mixture on the preheated grill and cook, stirring every 10 minutes, until tender, about 30 minutes. Add mushroom to green beans mixture and cook until tender, about 10 minutes more.
Mix together the yogurt, mayonnaise, lime juice, cilantro, cayenne pepper, and salt in a bowl until smooth. Place the corned beef in a saucepan over medium-low heat just until hot. Place a tortilla into a heavy skillet over medium heat until hot and just beginning to show brown spots, about 30 seconds per side. To assemble, arrange about 2 tablespoons of coleslaw on a tortilla; follow with 3 tablespoons of corned beef. Drizzle with 2 tablespoons of the yogurt sauce; roll up to serve.