HumbleIntelligence/food-ner-1-Million huggingface dataset:
Inspect 4 small canning jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water. Combine 1/2 cup sugar and lavender blossoms in the bowl of a food processor; pulse until lavender blossoms are finely chopped and sugar has a light lavender fragrance. Mix fragrant sugar and cherry juice together in a bowl and stir to dissolve. Strain out larger lavender bits through a fine sieve into a large pot. Stir in pectin. Slowly bring cherry juice mixture to a full rolling boil over medium-high heat that does not stop bubbling when stirred. Stir in remaining sugar and return to full rolling boil. Boil for exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon. Ladle jelly immediately into prepared jars and add a small lavender sprig to each glass, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Pour the vodka, triple sec, schnapps, cranberry juice, lemon juice, and lime juice into a cocktail shaker over ice. Cover, and roll the shaker around gently for 30 seconds. Don't shake the cocktail, or the cosmo will froth. Strain into chilled martini glasses to serve.
Preheat oven to 375 degrees F (190 degrees C). Combine peanut butter(including peanut butter from box mix), shortening, oil and water in a large mixing bowl, blend until smooth. Adding one at a time, blend in sugar, brown sugar , eggs and vanilla, mixing well. In a smaller bowl combine flour, salt, and baking soda. When those are combined, add dry mix from boxed cookie mix to flour mixture and stir using a whisk to break up any lumps. Combine dry mixture a little at a time into wet mixture and mix well. It may become necessary to finish mixing dough by hand. Roll dough into 1 1/2 to 2 inch balls and place a baking sheet leave 2 to 2 1/2 inches between cookies. Cross-hatch dough balls using a fork to flatten to 1/2 to 3/4 inch thickness. Bake at 375 degrees F (190 degrees C) about 7 to 10 minutes, until edges start to turn light brown. Remove from oven let stand for 5 minutes and transfer cookies to wire rack.
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan. Lightly mix the ground chuck, onion, brown sugar, egg, salsa, and bread crumbs in a bowl, and spoon into the prepared baking dish. Bake in the preheated oven for about 45 minutes, until the meatloaf is cooked all the way through and the top is browned. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
In a food processor with a steel blade, blend the butter, cream cheese, Chambord and confectioners' sugar. Stir in, by hand, the orange zest and cherry preserves. Chill and store in refrigerator for up to 3 weeks.
Mix diced onion, cilantro, jalapeno, lime juice and garlic. Add tomatoes and mix. Gently fold in avocados. Serve with fresh veggies or tortilla chips.
Preheat oven to 350 degrees F (175 degrees C). Cook corn according to package directions. Drain water, then mix in butter, cream cheese, garlic, sugar, salt, and parsley. Spoon into a casserole dish and bake in preheated oven for 30 minutes, until lightly browned on top.
Heat sugar, buttermilk, and butter in a saucepan over medium heat until mixture starts to boil, about 5 minutes. Remove saucepan from heat and stir baking soda and vanilla into buttermilk mixture.
Bring a small saucepan of water to a boil; cook diced carrot in boiling water briefly, about 2 minutes. Drain immediately and plunge into a bowl of ice-cold water; drain. Mix jicama, black beans, lemon juice, and cayenne pepper in a bowl; toss to coat. Cover bowl with plastic wrap. Stir blanched carrots, jalapeno peppers, vinegar, sugar, and salt together in a bowl; cover bowl with plastic wrap. Store both bowls in refrigerator 8 hours to overnight. Heat olive oil in a saucepan over medium heat; cook and stir rice in hot oil until opaque, 5 to 7 minutes. Pour chicken broth over rice; bring to a boil, cover the saucepan, reduce heat to medium-low, and cook until the liquid is absorbed completely, 20 to 25 minutes. Spread cooked rice onto a large platter and cool completely in refrigerator. Stir chilled rice with jicama mixture and carrot mixture in a bowl; add black olives, green onions, red bell pepper, green bell pepper, cucumber, parsley, cilantro, and seasoned salt to the rice mixture and toss to combine.
In a medium bowl, cream together confectioners' sugar and margarine. Blend in corn syrup and peppermint oil. Adjust peppermint oil to taste. Chill 30 to 60 minutes, until firm enough to form into patties. Shape into balls or patties and chill again for 30 minutes more. Eat as is or dip in melted chocolate and chill again before serving.
Bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, 8 to 9 minutes; drain. Whisk soy sauce, vinegar, cornstarch, sugar, and sesame oil together in a small bowl. Heat canola oil in a large skillet over medium-high heat; cook and stir snap peas and onion in the hot oil until onion is softened, about 2 minutes. Add pork, mushrooms, red bell pepper, 1 clove garlic, and ginger; cook until pork is no longer pink, about 2 minutes. Mix 2 cloves garlic into the pork mixture; cook for 1 minute. Pour soy sauce mixture over pork mixture; cook and stir until sauce thickens, about 1 minute. Remove skillet from heat. Add linguine to the mixture; toss to coat. Sprinkle with green onions.
In a large skillet over medium heat, melt butter and saute rosemary and garlic until tender. Stir in mushrooms and saute until juices run. Add parsley and stir occasionally to prevent sticking. When mushrooms are tender, stir in stock and mix well before adding cornstarch. Cook for 1 to 2 minutes, then add whiskey and cook for 1 minute more.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan. In a mixing bowl, beat together butter, 1 cup sugar, juice and eggs. Combine flour, baking powder and salt; stir into egg mixture alternately with milk. Fold in lemon zest, nuts, and blueberries. Pour batter into prepared pan. Bake in preheated oven for 60 to 70 minutes, until a toothpick inserted into center of the loaf comes out clean. Cool bread in pan for 10 minutes. Meanwhile, combine lemon juice and 1/4 cup sugar in a small bowl. Remove bread from pan and drizzle with glaze. Cool on a wire rack.
Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet. Stir flour, bran, baking powder, and salt together in a bowl. Beat egg, sugar, and canola oil in a separate bowl. Stir egg mixture into dry ingredients; beat in enough milk to make a stiff dough. Divide dough into 12 equal pieces and form each piece into a round ball. Place rolls on the prepared baking sheet. Bake in the preheated oven until golden brown and springy, about 50 minutes.
In a large pot, combine the ground lamb, onion, chilies, soy sauce and Worcestershire sauce. Season with ginger and garlic pastes, white pepper, cinnamon, cardamom and cloves. Cook, stirring occasionally, over medium heat until the meat is evenly browned and the onions are tender, about 15 minutes. Mix in cilantro, cover and set aside. Preheat the oven to 375 degrees F (190 degrees C). Lay sheets of puff pastry out on a lightly floured surface. Cut each one into 9 squares and roll out to 1/4 inch thickness. Spoon about 1 1/2 tablespoons of the meat mixture into the center of each square. Brush the edge with water, fold corner over to form a triangle, and press to seal. Do not overstuff the triangles, or they will burst in the oven. Place the patties onto a foil lined baking sheet leaving at least an inch between each one. Brush the tops lightly with beaten egg. Bake for 12 to 15 minutes in the preheated oven, or until golden brown all over. Serve hot for best flavor.
Place banana, pineapple, carrot, hemp seeds, ginger, orange zest, cinnamon, coconut milk, and water in a blender in the order listed; blend on high until creamy and smooth.
Preheat a grill for high heat. When the grill is hot, lightly oil the grate. In a large bowl, mix together the ground beef, potato, garlic, blue cheese, seasoned salt, pepper, onion, Worcestershire sauce, eggs and bread crumbs. Form into 10 balls, and flatten into patties. Grill for 5 minutes per side, or until well done. Serve on buns with your favorite condiments.
Preheat oven to 300 degrees F (150 degrees C). Grease and flour a tube pan. Whisk together flour, salt, cinnamon, cloves, and soda. Set aside. Cream together 1/2 cup butter and 2 cups brown sugar, beating until light and fluffy. Mix in eggs. Add flour mixture into creamed mixture alternately with applesauce, beginning and ending with flour mixture. Stir in the raisins, dates, and walnuts. Pour batter into prepared pan. Bake in preheated oven until a tester inserted in the center of the cake comes out clean, about 1 1/2 hours. Cool on wire rack. To make icing, melt 1/2 cup butter or margarine in a small saucepan over low heat; stir in 1 cup brown sugar. Boil for 2 minutes. Stir in milk, and continue to stir until the mixture returns to a boil. Remove from heat, and cool for 5 minutes. Beat in vanilla and confectioners' sugar. Frost cooled cake.
Preheat oven to 450 degrees F (230 degrees C). Grease a 9x12-inch baking dish. Arrange apple slices in the bottom of the prepared baking dish. Stir 2 1/2 cups white sugar, water, and food coloring together in a saucepan; bring to a boil and cook until mixture reduces to a thick pink syrup, about 10 minutes. Pour syrup over apples. Melt butter in the same saucepan over medium heat; stir 3 tablespoons sugar and cinnamon into butter until dissolved. Remove from heat. Sift flour, baking powder, and salt together in a bowl. Cut shortening into flour mixture using two knives or a pastry cutter until mixture has the consistency of coarse crumbs. Stir milk into shortening mixture until a soft dough comes together. Drop dough by the tablespoonful over apples; lightly press the back of a spoon onto each "puff" of dough to form a small dent. Spoon about 1 teaspoon of butter-cinnamon-sugar mixture into each dent. Bake in the preheated oven until dough puffs and apples are tender, 25 to 30 minutes.
In a large pan, combine the onions, mustard seed, turmeric and celery seed. In a saucepan, combine the sugar, vinegar and salt. Bring to a boil. Pour the boiling mixture into the pan with the onion mixture. Add the cucumber slices. Pack into sterile jars. Refrigerate for 2 weeks before eating.
Bring a large pot with lightly salted water to a rolling boil. Stir in the shell pasta 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 13 minutes. Drain well in a colander set in the sink. While the pasta is cooking, place the turkey bacon strips between two paper towels on a microwave-safe plate. Cook in the microwave on High until the bacon is crispy, 4 to 6 minutes depending on the microwave. Allow the bacon to cool; crumble and set aside. Once the pasta has cooked and is draining, combine the processed cheese, cream, and half-and-half in the pot that was used to cook the pasta. Cook and stir over medium heat until the cheese has melted and the sauce is bubbly. Remove from the heat; stir in the paprika, smoked paprika, cayenne pepper, and crumbled turkey bacon. Stir the cooked pasta into the sauce until evenly coated.
Whisk together the soy sauce, lemon juice, onion powder, garlic powder, bay leaves, and orange juice in a large glass or ceramic bowl. Add the chicken wings and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 8 hours to 2 days. Preheat an oven to 350 degrees F (175 degrees C). Bake the chicken wings in the preheated oven until no longer pink at the bone and the juices run clear, 45 to 55 minutes, basting every 10 minutes. For crispier skin, drain the juices from the pan during the last 10 minutes of baking.
Heat the olive oil in a skillet over medium heat. Stir in the garlic, and cook 1 minute until fragrant. Add the cut asparagus, and continue cooking until tender, about 5 minutes. Sprinkle in the pistachios, then season to taste with salt and pepper. Cook 1 minute longer. Place the asparagus mixture into a blender or food processor. Add the Parmesan cheese and capers. Process until pureed. Cool before serving.
Bring lightly salted water to boil in a pot. Stir oats into boiling water and reduce heat to medium-low. Cook and stir until oats soften and water is absorbed, about 15 minutes. Remove from heat and allow to cool, about 15 minutes. Blend oats, cashew milk, and banana in a blender until smooth. Spoon oat mixture into 2 bowls; top each with diced mango, coconut flakes, and honey.
Mix sugar and dry seasonings in a small bowl. In a 2-cup measuring cup, mix peanut sauce, coconut milk and broth. Split each breast by cutting in half horizontally. Lightly pound to about a 1/2-inch thickness. Place chicken and oil in a medium bowl; toss to coat. Sprinkle seasoning mix evenly over chicken breasts. Heat a 12-inch non-stick skillet over medium-high heat until very hot, then add chicken. Cook, turning once, until crusty brown and fully cooked, about 2 minutes per side. Transfer to a cutting board and let rest. Add peanut mixture to empty skillet; cook, stirring constantly to loosen brown bits, until sauce reduces by half, about 2 to 4 minutes. Return to measuring cup. (Chicken and sauce can be made 2 hours ahead; reheat in a warm oven or microwave.) To serve, cut each breast cutlet into 12 to 15 bite-sized pieces. Transfer to a serving platter. Drizzle with a little peanut sauce, then sprinkle with peanuts and scallions. Serve immediately with toothpicks and remaining dipping sauce.
Preheat oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil. Grease a 2-quart casserole. Place sweet potatoes on the prepared baking sheet. Bake sweet potatoes in the preheated oven until tender, about 45 minutes. Reduce oven heat to 375 degrees F (190 degrees C). Let sweet potatoes rest until cool enough to handle. Peel the sweet potatoes and transfer into a large bowl. Whip sweet potatoes with 3 tablespoons melted butter, 6 tablespoons brown sugar, rum, and salt with an electric mixer, until potatoes are smooth and fluffy, 3 to 5 minutes. Peel tangelos, section the fruit, and remove membranes, pith, and seeds. Cut sections from 2 tangelos in half crosswise; Set aside sections of remaining 2 tangelos. Gently fold halved tangelo sections into the sweet potato mixture. Transfer sweet potato mixture to the prepared casserole dish. Arrange reserved tangelo sections atop sweet potato mixture. Combine 3 tablespoons melted butter, 3 tablespoons brown sugar, and pecans in a bowl until crumbly; sprinkle evenly over the dish. Bake in the preheated oven until heated through and the topping is lightly browned, about 30 minutes.
Beat 3 cups confectioners' sugar, cream cheese, lemon juice, and 1 teaspoon vanilla extract together in a large bowl using an electric mixer until frosting is smooth. Cover bowl with plastic wrap and refrigerate while preparing cake. Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking pan. Beat brown sugar and butter together in a large bowl using an electric mixer until smooth; beat in eggs, 1 at a time, until smooth. Stir 2 tablespoons ginger, 1 teaspoon vanilla extract, and salt into brown sugar-butter mixture until incorporated. Beat flour and baking powder into brown sugar-butter mixture until batter is smooth; fold in 3/4 cup dried cranberries and white chocolate chips. Pour batter into the prepared baking pan, spreading evenly. Bake in the preheated oven until cake is lightly browned and a toothpick inserted in the center comes out clean, about 30 minutes. Cool cake completely, 4 hours to overnight. Remove frosting from refrigerator 1 hour before frosting the cake. Spread frosting evenly over cake; sprinkle with 1/4 cup dried cranberries and 2 tablespoons ginger. Whisk 1/2 cup confectioners' sugar and cream together in a bowl until smooth; drizzle over frosted cake. Cover cake with plastic wrap and refrigerate until chilled, about 2 hours. Cut cake in half lengthwise and each half into 8 equal rectangles. Cut each rectangle in half diagonally, creating 16 triangle-shaped bars.
Preheat oven to 300 degrees F (150 degrees C). Grease 2 loaf pans. Place raisins into a large saucepan, cover with water, and bring to a boil. Cover and reduce heat to medium; boil until raisins are plump, about 5 minutes. Drain and transfer to a large bowl. Stir 1 cup flour into raisins and add gum drops and walnuts; mix to coat ingredients with flour. Beat butter, brown sugar, and eggs together in a separate bowl until creamy; mix in applesauce. Stir remaining 5 cups flour, salt, cinnamon, cloves, and allspice into batter. Dissolve baking soda and hot water in a small bowl and stir into batter. Fold floured raisin mixture into batter. Divide batter between the prepared loaf pans. Bake in the preheated oven until golden brown, 2 1/2 hours.
Preheat oven to 350 degrees F (175 degrees C). Butter 18 muffin cups. Melt butter over medium heat in large stock pot or Dutch oven. Add onion and celery; saute over medium heat until vegetables are soft, about 8 minutes. Season with poultry seasoning, salt, and pepper. Remove pot from heat. Mix bread cubes into vegetables; stir until bread cubes are evenly coated. Stir in Swanson(R) Chicken Broth; mix well. Press 1/4 cup mixture into buttered muffin tin cups. Bake in preheated oven until tops of muffins are golden brown, about 35 minutes.
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine the ground beef, eggs, diced tomatoes and green chile peppers, onion powder, ground black pepper, salt and bread. Mix together well, place in a 5x9 inch loaf pan and top with the cheese. Bake at 350 degrees F (175 degrees C) for 1 hour.
POUR whole box of pasta into a large skillet (approximately 12 inches in diameter). POUR 3 cups of cold water into the pan, ensuring that the water covers the pasta. Turn the burner to high, then set your timer for 10 minutes (optional: add a bit of salt to taste). COOK on high, stirring occasionally, until almost all of the liquid has evaporated. ADD dry mustard and cream and bring to a simmer then, REMOVE the skillet from heat and gently FOLD in the sharp cheddar, Parmigiano and parsley. Serve immediately.
Bring the water, butter, sugar, buttermilk powder, and salt to a simmer in a saucepan over low heat. Remove from the heat, mix well, and let cool to between 105 and 110 degrees F (41 to 43 degrees C). Sprinkle the yeast on top of the mixture, and let stand for about 10 minutes, until the yeast begins to form a creamy foam. Stir in the instant mashed potato flakes, and mix well. Pour the yeast mixture into the work bowl of a standing mixer with a dough paddle, and slowly incorporate 8 cups of bread flour into the liquid, adding the flour 1 cup at a time. Turn the dough out onto a floured surface, and knead for about 8 minutes, adding the remaining flour to the dough as you knead. When the dough is smooth and elastic, form into a ball, and place into a large greased bowl. Turn the dough over in the bowl to grease the top, cover with a cloth, and let rise in a warm place for about 1 hour, until doubled. Spray 2 9x5 inch loaf pans with cooking spray. Punch the dough down, divide into two pieces, and shape each piece into a loaf shape. Place the loaves in the baking pans, seam sides down, cover with a cloth, and let rise in a warm place until doubled, about 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Bake bread for 30 minutes in the preheated oven, until the tops are golden brown and the loaves sound hollow when tapped. Remove from pans to a wire rack to cool.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking dish. Combine chocolate and butter in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat. Whisk 1 cup plus 1 tablespoon sugar and vanilla extract into melted chocolate mixture. Add eggs, one at a time, mixing well after each addition. Sift 1/2 cup plus 1 tablespoon teff flour and cocoa powder over mixture and mix well until all ingredients are incorporated into a smooth batter. Pour batter into prepared baking dish. Bake in the preheated oven until a skewer inserted into centre of brownies comes out clean, about 40 minutes. Allow to cool for 10 minutes before slicing into squares.
Heat oven to 425 degrees F. Combine meatballs, pasta sauce, tomatoes, carrots and green beans in a 13x9-inch baking dish; sprinkle with mozzarella cheese and top with Tater Tots(R). Bake until sauce is bubbly and Tater Tots(R) are golden brown, about 30 to 35 minutes. Remove from oven; sprinkle Tater Tots(R) with Parmesan cheese and garnish with basil, if desired.
In a shallow bowl, mix the milk and vinegar. Dip the pheasant slices in the milk and vinegar mixture, then press both side in the cracker crumbs to coat. Heat the oil in a skillet over medium-high heat. Cook the pheasant in the hot oil about 5 minutes on each side, or until golden brown. Drain on paper towels.
Cut a large piece of Reynolds Wrap(R) Non Stick Aluminum Foil and firmly fit it over the grill grate. Heat the grill to medium heat. While the grill is heating, make the dressing. To a shallow bowl, add the shallot, vinegar, maple syrup, and a couple pinches of salt and pepper to taste. Let the mixture sit until the shallots are tender, about 10 minutes. Add 4 tablespoons of the oil and whisk until the dressing is mixed and blended. Set aside. Cut the garlic clove in half. Gently rub both sides of each slice of bread with the cut side of the garlic. Using 1 tablespoon of oil, lightly brush each side of the bread. Place the bread on the hot grill and cook until toasted and firm, about 7 to 10 minutes. Remove the bread and let cool. Brush the peaches with the remaining tablespoon of oil and sprinkle with a couple pinches of salt. Place the peaches on the foil-covered grill and cook until lightly browned but firm, about 4 to 5 minutes. Remove from heat and set aside. In a large serving bowl, toss together the arugula and basil. Tear the bread into large chunks and add to the bowl. Add the peaches and fennel. Mix in the dressing and give everything a thorough toss.
Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9x5 inch loaf pan. Combine the milk and lavender in a small saucepan over medium heat. Heat to a simmer, then remove from heat, and allow to cool slightly. In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg until the mixture is light and fluffy. Combine the flour, baking powder, and salt; stir into the creamed mixture alternately with the milk and lavender until just blended. Pour into the prepared pan. Bake for 50 minutes in the preheated oven, or until a wooden pick inserted into the crown of the loaf comes out clean. Cool in the pan on a wire rack.