HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine the apple juice, 1/2 cup white sugar, and butter in a large saucepan. Cook over medium heat, stirring occasionally, until sugar has melted. Add the apples and cook until fruit is tender, about 10 minutes. Whisk remaining 1/2 cup sugar with the cornstarch. Stir into the fruit mixture, bring mixture to a boil, then cook until juices thicken, about 2 minutes. Allow filling to cool (it will continue to thicken as it cools). Preheat oven to 350 degrees F (175 degrees C). Place a baking sheet on an oven rack. Roll out bottom crust to line a 9-inch pie pan. Roll out top crust and set aside. Pour cooled apple filling into the pie shell. Cover with the top crust and seal. Cut or poke holes in top crust to allow steam to escape. Bake in preheated oven on baking sheet until crust is golden brown and filling is bubbly, about 45 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Rinse the pig, and tie the front legs together with heavy string. Tie the back legs together also. Make numerous slits in the skin, and insert slices of butter, followed by cloves of garlic. Generously rub the entire pig with salt first, then the Cajun seasoning, including inside the cavity. Lay strips of bacon across the back and secure to the sides with toothpicks. Place the pig in a large roasting pan and pour in the apple cider. Cover the ears and snout of the pig with aluminum foil to prevent scorching. Roast for 7 hours in the preheated oven, basting every hour or so with the drippings. If the pan begins to dry out, add more cider or water. To serve, remove to a platter, and place the apple in the pig's mouth. Discard the aluminum foil from ears and snout.
Preheat oven to 350 degrees F (175 degrees C). Mix cake mix, eggs, and vegetable oil together in a bowl until well mixed; fold in chocolate chips. Roll cookie dough into 12 balls and arrange on a baking sheet. Bake in the preheated oven until lightly browned around the edges, 7 to 9 minutes. Cool on the baking sheet 2 to 3 minutes before transferring to a wire rack to cool.
Preheat the oven to 350 degrees F (175 degrees C). Place the chicken breasts in a single layer in a 9x13 inch baking dish. In a medium bowl, mix together the brown sugar, paprika, salt, dry mustard, chili powder, vinegar, cayenne pepper, Worcestershire sauce, vegetable juice cocktail, ketchup, water and garlic. Pour the sauce evenly over the chicken breasts. Bake uncovered, for 35 minutes in the preheated oven. Remove chicken breasts, shred with a fork, and return to the sauce. Bake in the oven for an additional 10 minutes so the chicken can soak up more flavor. Serve on a bed of rice with freshly ground black pepper.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside. Wrap the tortillas in foil and warm in the oven. Fry the eggs in a greased skillet until firm. In a small sauce pan heat the refried beans. Top each tortilla with refried beans, 2 strips of bacon, 1 egg and a little cheese. Roll tortillas into burritos and serve.
Preheat oven to 350 degrees F (175 degrees C). Grease or line 40 muffin cups with paper liners. Mix 6 cups flour, 4 cups sugar, baking soda, and salt together in a large bowl. Whisk eggs, sour cream, melted butter, lemon zest, and lemon juice together in a separate bowl until smooth; pour egg mixture into flour mixture. Stir until just combined. Pour batter into the prepared muffin cups, filling them 3/4 full. Mix 3/4 cup flour and 3/4 cup sugar together in a bowl; cut cold butter cubes into flour mixture until mixture resembles coarse crumbs. Sprinkle crumb mixture atop each muffin. Bake in the preheated oven until a knife inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool for 5 minutes in the pans before removing to wire racks to cool completely.
Combine raisins and water in small saucepan. Simmer over low heat 20 to 30 minutes, until raisins are plump. Drain liquid from raisins into measuring cup. If necessary, add enough additional water to raisin liquid to measure 1/2 cup. Set drained raisins and 1/2 cup raisin liquid aside to cool. In a large mixing bowl, beat shortening, sugar, eggs and vanilla with an electric mixer until smooth and creamy. Stir in reserved 1/2 cup raisin water. Sift the flour, baking powder, baking soda, salt, cinnamon and cloves into a separate bowl. Stir flour mixture into shortening mixture with a spoon. Stir in oats, nuts and reserved raisins; mix well. Drop dough by rounded teaspoonfuls, about 2 inches apart, onto ungreased baking sheets. Bake in a preheated 375 degrees F (190 degrees C) oven 8 to 10 minutes, or until lightly browned. Note: These cookies freeze well.
Place chicken and salsa in the slow cooker the night before you want to eat this chili. Season with garlic powder, cumin, chili powder, salt, and pepper. Cook 6 to 8 hours on Low setting. About 3 to 4 hours before you want to eat, shred the chicken with 2 forks. Return the meat to the pot, and continue cooking. Stir the corn and the pinto beans into the slow cooker. Simmer until ready to serve.
Combine blueberries, sugar, water, and cornstarch in a saucepan; bring to a boil. Reduce heat and simmer until thickened, about 10 minutes.
In a large pot over medium high heat, saut E the ground beef. Add the taco seasoning, soup, water, onions, carrots, potatoes, celery and beans. Reduce heat to low. Cover and simmer about 30 minutes, or until the vegetables are tender.
Fill a cocktail shaker with ice; pour in the raspberry-flavored vodka, lemon-flavored vodka, simple syrup, lemon juice, and raspberry-flavored liqueur. Cover shaker, shake, and strain drink into a martini glass.
Mix poultry seasoning, salt, and pepper together in a bowl. Rub on turkey legs. Refrigerate, 8 hours to overnight. Dissolve bouillon cube in water in a bowl. Pour into the slow cooker. Form aluminum foil into a coil shape, at least 1 inch in height. Line it to the bottom of slow cooker. Rest the turkey legs on the aluminum foil, above the liquid. Cook on Low until meat starts to fall apart, about 7 1/2 hours.
Peel and cut vegetables into small, uniform pieces. Place in a pot, and cover with the chicken stock; use only the amount of stock needed to cover. Bring to a boil, and cook until vegetables are tender. Place vegetables and liquid into a food processor. Puree. Return pureed vegetables to the saucepan. Slowly stir in the cream, brown sugar, nutmeg, and butter. Add salt and pepper to taste.
Mix pumpkin, dairy-free cream cheese, brown sugar, maple syrup, cinnamon, nutmeg, salt, and cloves together in a bowl until smooth. Cover with plastic wrap and refrigerate for 30 minutes.
Place cashews in a blender; cover with 1 1/2 cups boiling water and let sit for 15 minutes. Add nutritional yeast, coconut oil, garlic salt, sea salt, and pepper; blend until sauce becomes creamy, adding more water if needed.
Preheat an outdoor grill for high heat and lightly oil the grate. Melt butter in a skillet over medium-low heat. Cook and stir onion and mushrooms in melted butter until the onions are very tender and beginning to brown, 10 to 15 minutes. Sprinkle brown sugar over the mixture and continue cooking until the onions caramelize, 5 to 10 minutes more; remove from heat and set aside. Mix ground beef, egg, bread crumbs, horseradish, steak sauce, Worcestershire sauce, garlic, dried onion, salt, and black pepper in a bowl; shape into 4 patties about 6 inches wide and 1/2 inch thick. Cook burgers on preheated grill until completely browned, about 3 minutes per side. Reduce heat to medium and cook burgers another 3 minutes per side, topping each burger with a slice of pepperjack cheese for the last minute of cooking. Top each burger with about 1/4 of the mushroom and onion mixture, 3 pieces of bacon, and 1 tablespoon guacamole to serve.
Place Cheddar cheese, flour, and butter in a food processor. Blend until cheese is finely ground and a crumbly dough forms. Wrap each olive with a piece of the cheesy dough, covering the olive completely. Place olive balls on a cookie sheet and freeze for 1 hour. Preheat the oven to 400 degrees F (200 degrees C). Spread frozen olive balls on a baking sheet. Bake in the preheated oven until lightly browned, 15 to 20 minutes. Let cool for 5 minutes before serving. Eat with caution as olives will still be hot.
Heat the oil in a large pot over medium-high heat. Cook the onion in the hot oil until translucent, about 5 minutes; stir in the garlic and cook another 30 seconds. Pour in the beef broth; add split peas, carrot, potatoes, soy sauce, basil, black pepper, parsley, red pepper flakes, sage, kosher salt, and bay leaves. Place the smoked turkey legs into the pot and pour in enough water to cover the peas by about 1 inch. Push the meaty ends of the turkey legs down into the liquid. Bring to a boil, cover, reduce heat to medium-low, and simmer until the peas have softened, about 45 minutes. Remove the turkey legs from the soup and set aside to cool. When cool enough to handle, strip the meat from the bones and tendons, finely chop the turkey meat, and set aside. Using a stick blender, puree the soup to your desired degree of smoothness. Stir the turkey meat back into the soup. Ladle into bowls and top each with a dollop of sour cream.
Pour pepitas into a bowl and coat with cooking spray. Sprinkle cayenne pepper, salt, and pepper over pepitas and toss to coat. Cook and stir coated pepitas in a skillet over medium-low heat until lightly toasted and fragrant, about 5 minutes. Remove skillet from heat and allow pepitas to cool. Combine Brussels sprouts, curly kale, lacinato kale, napa cabbage, dried cranberries, mandarin oranges, green onions, strawberries, and toasted pepitas in a large bowl. Mix poppy seed dressing and orange juice together in a bowl; pour over Brussels sprouts mixture and toss well.
In a saucepan, combine confectioners' sugar, water and corn syrup. Cook over low heat, stirring constantly, until it reaches a temperature of 92 degrees F (33 degrees C.) Remove from heat and stir in chopped chocolate and almond extract until chocolate is melted and mixture is smooth.
Spray a small slow cooker lightly with cooking spray. Mix oats, 1/2 cup brown sugar, cinnamon, and nutmeg together in a large bowl. Stir in pumpkin. Stir in water and half-and-half gradually. Stir in raisins and vanilla extract. Ladle oat mixture into the slow cooker. Cook on Low until oats are soft and creamy, 7 1/2 to 8 1/2 hours. Sprinkle 2 tablespoons plus 2 teaspoons brown sugar and 5 tablespoons plus 1 teaspoon walnuts over oatmeal.
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners. Mix brownie mix, oil, eggs, and water together in a bowl until smooth. Spoon about 1 tablespoon batter into each muffin cup. Place 1 cookie into each muffin cup and top with more batter. Bake in the preheated oven until a toothpick inserted in the side of the brownie comes out clean, 20 to 23 minutes.
Bring water to a boil in a small saucepan. Stir in chili powder, salt, and lemon juice until smooth and hot. Add sliced mango and toss to coat; allow to soak up the chili sauce for a few minutes before serving.
Place the currants into a large pot, and crush with a potato masher or berry crusher if you have one. Pour in 1 cup of water, and bring to a boil. Simmer for 10 minutes. Strain the fruit through a jelly cloth or cheese cloth, and measure out 5 cups of the juice. Pour the juice into a large saucepan, and stir in the sugar. Bring to a rapid boil over high heat, and stir in the liquid pectin immediately. Return to a full rolling boil, and allow to boil for 30 seconds. Remove from heat and skim off foam from the top. Ladle or pour into sterile 1/2 pint jars, filling to within 1/2 inch of the top. Wipe the rims with a clean damp cloth. Cover with new sterile lids and rings. Process covered in a bath of simmering water for 10 minutes or the time recommended by your local extension for your area.
Put the prepared rose hips, water, and lemon juice in a blender; blend until smooth, about 15 seconds. Small bits of rose hips skin are okay. Gradually add the sugar while blender is running. Blend until sugar is dissolved, about 30 seconds or so. Stir the pectin into 3/4 cup water in a saucepan. Bring to a boil; boil hard for about 1 minute. Slowly pour into the rose hip mixture; blend for about 30 seconds. Pour into small containers with lids. Store in the refrigerator. Jam that is not used within a few weeks can be stored in the freezer for up to a year.
In a small microwave safe bowl, combine water and gelatin. Microwave for 1 minute. Stir in the lemon juice. Fold in 1/3 of the whipped topping to lighten, then fold in the remaining whipped topping until no streaks remain. Pour into baked pie shell. Chill in refrigerator until ready to serve.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a jelly roll pan. Beat pumpkin puree, egg, butter, honey, and molasses together in a large bowl. Stir rolled oats, sunflower seeds, wheat germ, coconut, ground flax, orange zest, and cinnamon into the pumpkin mixture; spread into the prepared pan. Bake in preheated oven until golden brown, about 40 minutes. Cut into bars while still warm.
Combine glaze ingredients in 1-cup glass measure. Microwave on HIGH 45 seconds, stirring once. Brush on beef steak. Alternately thread vegetables onto four 12-inch metal skewers. Combine mustard and oil; brush on vegetables. Place steak and skewers on grid over medium, ash-covered coals. Grill steak, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 16 minutes) for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning occasionally. Grill vegetables 6 to 10 minutes or until tender, turning occasionally. Carve steak; season with salt. Serve with vegetables.
Heat sesame oil and olive oil in a large wok or frying pan over medium heat; cook and stir shrimp and onion in the hot oil until coated. Mix mushrooms, green bell pepper, and garlic into shrimp mixture, stirring constantly. Add ginger and stir. Pour water and oyster sauce into shrimp mixture; simmer until shrimp are bright pink on the outside and the meat is no longer transparent in the center, 5 minutes. Stir well. Mix noodles and bean sprouts into shrimp mixture; toss to combine. Cook until noodles are heated through, 2 minutes. Toss again.
Pour 1 can broth into a small saucepan and add tortellini; bring to a boil. Cook tortellini until tender yet firm to the bite, about 5 minutes. Heat oil in a large stockpot over medium heat; cook and stir sausage, onion, garlic, and Italian seasoning until sausage is browned and crumbly, 5 to 10 minutes. Add tortellini-broth mixture, remaining can of broth, tomato puree, and spinach to sausage mixture; cover stockpot and simmer until flavors blend, about 30 minutes.
Fill a large pot with lightly salted water and bring to a rolling boil; stir in rice noodles and return to a boil. Cook until tender yet firm to the bite, 3 to 5 minutes. Drain. Run cold water over noodles until cool enough to handle. Drain again and transfer to a large bowl. Add 2 tablespoons sesame oil and toss to coat. Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid. Slice tofu into approximately ten 1/2-inch slices. Heat 1 teaspoon grapeseed oil in a skillet over medium-high heat. Saute tofu slices until crisp on each side, flipping halfway through, 5 to 7 minutes total. Transfer to a cutting board and chop into cubes. Combine remaining 2 tablespoons sesame oil, peanut butter, tamari, vinegar, agave, garlic, hot water, ginger, and red pepper flakes in the bowl of a food processor. Blend sauce until smooth. Heat remaining 1 teaspoon grapeseed oil in a skillet over medium heat. Add red cabbage and green cabbage. Stir-fry for 2 minutes and remove from heat. Add cooked tofu and stir-fried cabbage to the bowl with the noodles. Pour in 1/2 cup sauce and toss to coat. Add more sauce as desired; thin sauce with additional hot water 1 tablespoon at a time, if necessary. Top with cucumber, carrot, and scallions. Drizzle additional sauce over entire dish as desired.
Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with foil cupcake liners. Place a vanilla wafer cookie into the bottom of each cupcake liner. Beat cream cheese, sugar, eggs, and vanilla extract together in a bowl until smooth; pour atop the cookies until the liners are about 3/4 full. Bake in preheated oven until center is nearly set and slightly collapsed, about 20 minutes. Refrigerate cupcakes 2 hours to overnight. Spoon cherry pie filling onto the cupcakes.
Preheat the oven to 350 degrees F (175 degrees C). Place the rice cereal and nuts into a baking pan. Stir in the brown sugar and margarine. Bake for 10 to 15 minutes, until toasty. Stir occasionally. Set aside to cool. In the container of a blender or large food processor, combine the strawberries, orange juice, confectioners' sugar and vanilla sugar. Puree into a smooth sauce. Set aside. To make the salad, toss the red, green and yellow apples with oranges and pineapple in a large serving bowl. Sprinkle with the nut crunch and spoon strawberry sauce over the top. Or you can serve the toppings on the side.
Place oven rack on top third of oven. Preheat oven to 475 degrees F (245 degrees C). Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until barely tender, 2 to 4 minutes depending on thickness. Place steamed asparagus on a rimmed baking sheet. Drizzle with olive oil and roll asparagus spears in oil until they are coated. Sprinkle with ground black pepper and Parmesan cheese. Bake in preheated oven until lightly browned, about 5 minutes. Do not turn or shake asparagus. Serve with lemon wedges.
In large skillet over medium heat, stir together butter, sugar and cinnamon until sugar is dissolved. Place apples in pan and stir and cook until apples begin to soften and color, 5 minutes. Stir in caramels, reduce heat, and stir until caramels are melted. Stir in cream and pecans and simmer 1 minute more. Remove from heat and cool slightly before serving.
Preheat oven to 350 degrees F. In a large saucepan combine broth, undrained tomatoes and orzo. Bring to boiling. Stir in Grilled & Ready(R) Southwestern Chicken Strips. Transfer mixture to a 2-quart baking dish. Bake, covered, for 25 to 30 minutes or until pasta is tender. Uncover and sprinkle with cheese during last 5 minutes of baking. Let stand, covered, for 10 minutes before serving.
In a medium-size mixing bowl, combine cream cheese, ham, and onions. Cover and refrigerate overnight before serving.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 450 degrees F (230 degrees C). Melt butter in a large heavy skillet. Add red pepper, zucchini, garlic, and shallots. Saute over high heat until the shallots begin to soften; about 4 minutes. Mix in capers, salt and pepper. Remove from heat and add clams and shrimp. Toss until it's fully mixed. Transfer mixture to a large baking dish. Cover and bake in a preheated oven until the clams have all opened and shrimp is cooked. Make sure the lid is not touching the shrimp or they'll burn and stick. Cook about 20 to 25 minutes, stirring occasionally. Pour the scampi over the linguine, top with fresh basil and serve.
Preheat oven to 300 degrees F (150 degrees C). Prepare a bread pan with cooking spray. Mix eggs and vinegar together in a bowl; add bananas, coconut oil, honey, and vanilla extract and stir until blended. Sift flour, cinnamon, baking powder, nutmeg and salt together in a large bowl; stir into banana mixture until well blended. Pour batter into prepared bread pan. Bake in the preheated oven until a knife inserted into the center comes out clean, about 1 hour. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
Preheat oven to 375 degrees F (190 degrees C). Grease a casserole dish with butter. Cut crescent roll triangles into thirds and roll into balls. Place balls of dough in a large bowl. Cook and stir sausage in a large skillet until crumbly, about 5 minutes. Add onion, carrot, and celery; cook and stir until slightly softened, about 5 minutes. Season with sage, salt, and pepper. Mix sausage mixture into the balls of dough. Mix in egg until evenly coated. Add chicken broth and mix well. Pour mixture into the greased casserole dish. Bake in the preheated oven until dough is golden brown, 45 to 50 minutes. Cover with aluminum foil if the top starts to brown too much.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish. In a bowl, mix the orange juice, Dijon mustard, and brown sugar. Place the pork chops in the prepared baking dish, and pour orange juice mixture over chops. Bake 20 minutes in the preheated oven, to a minimum internal temperature of 145 degrees F (63 degrees C). Pour the remaining marinade liquid into a skillet, and cook over medium-high heat until reduced by about 1/2. Pour over the cooked chops to serve.
Heat chicken stock in separate pan. In large 4 quart pot, heat olive oil on medium heat. Saute shallots and prosciutto for 3 minutes. Add garlic; saute for 2 minutes. Turn up heat to Medium-High. Add rice and lemon zest, cook 2 to 3 minutes, stirring constantly. Add lemon juice and wine until reduced. Add one 8-oz. ladle chicken stock to rice until absorbed. Keep the rice at just a simmer; continue process for 10 to 15 minutes. Add shrimp before last ladle of stock. Add butter and Romano cheese, stir in well. Place in serving bowl and top with fresh arugula and parsley.
Preheat oven to 400 degrees F (200 degrees C). Grease a 8x13-inch glass dish. Combine cornmeal, flour, sugar, and baking soda in a large bowl. Add milk, melted butter, and egg; whisk until well combined. Pour batter into the glass dish. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Turn oven off and leave bread inside for a golden brown finish, 2 to 3 minutes more.
Place potatoes into a large pot and cover with salted water; bring to a boil. (You may need two pots.) Reduce heat to medium-low and simmer until fork-tender, about 1 to 1 1/2 hours. Start checking for doneness after 1 hour. Drain and rinse the potatoes with cold running water. Place black olives, green olives, pickle chips, onion, and hard-cooked eggs into a large heavy-duty disposable foil pan. When the potatoes are cool, chop them into small pieces and gently mix them with the olive-egg mixture. Combine mayonnaise and yellow mustard together. Add the dressing to the salad ingredients and mix well. Chill for at least 2 hours before serving.
Heat olive oil in a large pot over medium heat. Cook and stir bacon, onion, green bell pepper, and red bell pepper in hot oil until the onion is caramelized, about 20 minutes. Stir garlic, chipotle pepper, and cumin into the bacon mixture; cook until the garlic is fragrant, 1 to 2 minutes. Pour black beans and chicken broth into the pot; bring to a boil, reduce heat to medium-low, and simmer until the beans are tender, about 30 minutes. Mash some of the beans with a potato masher until the soup reaches your desired consistency.