HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine the ground beef, egg, garlic, bread crumbs, cumin, salt, and pepper in a large bowl until well mixed. Roll the mixture into egg-sized balls, and set aside. Heat the vegetable oil in a large skillet over medium-high heat. Add the meatballs; cook until firm, and browned on all sides, about 10 minutes. Remove meatballs from the skillet and pour out the fat. Bring the water to a boil in the same skillet over medium-high heat. Stir in the tomato paste, lemon juice, garlic powder, salt, and pepper. Bring to a boil, then reduce heat to medium. Add the cooked meatballs, and simmer in the tomato sauce for 5 to 10 minutes until completely cooked.
In a large bowl, mix cranberries, miniature marshmallows, and sugar. Cover, and chill in the refrigerator 8 hours, or overnight. Mix apples and walnuts into the cranberry mixture. Fold in whipped heavy cream just before serving. Serve cold.
Preheat oven to 350 degrees F (175 degrees C). Place pretzels on a baking sheet lined with aluminum foil. Place an unwrapped chocolate piece onto each pretzel. Heat the pretzels and chocolate candies in the preheated oven until the milk chocolate pieces become soft but hold their shape, 30 seconds to 1 minute. Watch carefully and don't let the chocolate melt to the point of dripping. Remove the pretzels from the oven and allow to stand for 1 minute to allow candy to finish softening. Push a colored candy-coated piece into the center of each chocolate kiss, pushing it down and flattening it. Set treats aside to cool to room temperature and fully set, about 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a muffin pan or line with muffin cups. Combine bran flakes and bran cereal in a heat-proof bowl. Cover with boiling water; stir and let sit until softened. Beat sugar, shortening, and eggs together in a very large bowl with an electric mixer until creamy. Sift flour, baking soda, and salt into a bowl. Add flour mixture and buttermilk alternately to sugar mixture. Stir in softened bran; mix until evenly incorporated. Spoon batter evenly into prepared muffin pan. Bake in the preheated oven until tops spring back when lightly pressed, about 15 minutes.
Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain. Preheat oven to 425 degrees F (220 degrees C). Combine green beans, squash, peas, and carrots in a microwave-safe glass or ceramic bowl; cook until tender, 3 to 10 minutes. Rinse vegetables with cold water and drain. Heat olive oil in a skillet over medium-high heat; saute mushrooms in hot oil until tender, 5 to 7 minutes. Whisk mushroom soup and milk together in a large bowl; add vegetables, mushrooms, tuna, onion, and Cheddar cheese. Mix in Worcestershire sauce, salt, and black pepper. Pour mixture into a casserole dish and top with French fried onions. Bake in the preheated oven until bubbling, about 20 minutes.
Preheat oven to 400 degrees F (200 degrees C). Heat the vegetable oil in a large Dutch oven until it shimmers, and sear the beef and pork roasts on all sides until browned, about 3 minutes per side. Pour the water over the meat, cover, and cook in the preheated oven for 2 hours. Uncover the Dutch oven, and remove and discard the bones from the beef roast. With a spoon or spatula, loosen the browned flavor bits from the bottom of the Dutch oven. Mix together the ketchup, mustard, Worcestershire sauce, lemon juice, and salt and pepper in a bowl. Pour the ketchup mixture over the meat, stir to combine with the browned flavor bits, and cover the Dutch oven. Reduce oven heat to 250 degrees F (120 degrees C), and cook for 2 more hours. Shred the meat with 2 forks, pile each bun with about 1/3 cup meat and sauce, and garnish with onion and pickles to taste.
Beat butter or margarine, peanut butter, 1/2 cup granulated sugar and brown sugar together until fluffy. Beat in egg. Sift flour and baking powder together; stir into butter mixture. Chill dough thoroughly, 2 to 3 hours. Preheat oven to 375 degrees F (190 degrees C). Roll dough into 1-inch balls. Press a chocolate-covered caramel into the middle of each ball. Roll dough around it. Roll each ball in granulated sugar. Place 2 inches apart on ungreased cookie sheets. Bake for 10 minutes or until golden brown. Let cool 2-3 minutes, then remove from cookie sheets.
Combine the marshmallow creme, cream cheese, and 1 tablespoon orange juice concentrate in a large bowl; beat with an electric hand mixer until smooth. Stir together the pumpkin, syrup, cinnamon, nutmeg, and 1 tablespoon orange juice in a separate bowl. Fold 1/4 cup of the marshmallow creme mixture into the pumpkin mixture. Beginning with the cream cheese mixture, layer 3 tablespoons of each mixture in each of four dessert cups. Chill in refrigerator for 2 hours. Top with pecans and gingersnaps before serving.
Combine the chicken meat, celery, mayonnaise, onion powder and sweet pickles.
Preheat oven to 400 degrees F (200 degrees C). Place apples in a bowl, and toss with lemon juice. Mix 3/4 cup white sugar and 3/4 cup brown sugar with cinnamon, set aside. In a large bowl, mix flour, 4 teaspoons sugar, salt, and baking powder. Cut in shortening. Beat egg yolks in a 1 cup measuring cup, add water to make 1 cup. Stir into flour mixture to form the pastry. Divide pastry in about half. Use the larger portion for the bottom crust. Roll out bottom crust to fit the bottom and extended up and over the sides of jelly roll pan (pan is about 10 X 15 inches). Place crust in the pan. Alternate layers of apples and sugar mixture on the bottom crust. Roll out the top crust slightly larger than the jelly roll pan, and place on top of the apple filling. Turn the extended top crust under the bottom crust at the edges and pinch to seal. Make small slits in top crust to allow steam to escape. Bake at 400 degrees F (200 degrees C) for 50 minutes or until the top crust is browned. To make glaze, combine confectioners sugar, vanilla, butter, and milk until mixture has consistency of a glaze. Drizzle glaze over the top of the pie while it is still warm. Cut into squares to serve.
Bring a large pot of lightly salted water to a boil. Combine tortellini and spinach and bring to a boil; reduce heat slightly and boil for 7 minutes. Drain and add to the tomatoes and broth; simmer for 20 minutes. Serve.
Preheat oven to 350 degrees F (180 degrees C). Lightly grease cookie sheets. Mix together all of the ingredients, using just enough flour to make the dough so you can handle it, then mix in the rest of the flour just until not sticky. Roll out dough to approximately 1/8 inch thickness. Cut out with cookie cutters and place on cookie sheets. Bake for 10 minutes.
Preheat oven to 375 degrees F (190 degrees C). Grease one 11x7 inch glass baking dish. Cream 1/2 cup of the butter or margarine with 1/2 cup of the white sugar until light, beat in the egg. Add the baking powder and the salt. Stir in the 2 cups of flour one cup at a time alternating with the yogurt. Spread batter into the prepared pan. Arrange fruit over top of batter. Sprinkle topping over fruit. To Make Topping: Mix together 1/2 cup white sugar, 1/2 cup flour, 1/2 cup butter or margarine, and the cinnamon until the mixture resembles coarse crumbs. Bake at 375 degrees F (190 degrees C) for 1 hour and 15 minutes or until the cake is top is puffed and nicely browned. Allow cake to cool. You can serve it directly from the baking dish or for a more attractive presentation, I cut it up into squares and arrange them on a platter.
Combine olive oil, crushed garlic, chopped rosemary, and chopped thyme in a covered container; let stand for 2 hours or longer. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Put potatoes in a large saucepan and pour in enough salted water to cover; bring to a boil; cook over medium-high heat until mostly tender, 8 to 9 minutes. Drain potatoes and transfer to a bowl. Remove garlic from the olive oil mixture and discard. Pour oil over potatoes, sprinkle with garlic salt and black pepper, and toss to coat. Place potatoes skin-side down on the grill over direct heat; reserve remaining oil. Grill for 10 minutes; move potatoes to indirect heat until completely cooked, 5 to 10 minutes. Transfer to a serving bowl and drizzle remaining oil over potatoes.
Preheat an oven to 350 degrees F (175 degrees C). Beat eggs in a bowl; season with salt and pepper. Spread the French fried onions on a plate. Dip each chicken breast into the egg, then coat one side of the chicken breast with the fried onion. Place chicken with onions on top on a 9x13 inch baking pan. Bake the chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Place one slice of provolone cheese on top of each chicken breast and return the pan to the oven, baking until the cheese is melted, 3 to 5 minutes.
Preheat oven to 350 degrees F (175 degrees C). Spray an 8-inch baking dish with cooking spray. Mix apple, banana, yogurt, almond butter, and eggs together in a bowl. Mix flour, chocolate chips, and protein powder together in a large bowl. Stir apple mixture into flour mixture until well combined; pour into the prepared baking dish. Bake in the preheated oven until cooked through, 15 to 20 minutes.
Melt butter in a large skillet over medium-high heat. Add ground beef and maple sausage, and cook until no longer pink. Gradually mix in flour, while stirring continuously, until the mixture is thick and pasty. You may not need all of the flour. Slowly whisk in the milk using a fork so that lumps do not form. Stir in bouillon. Continue cooking and stirring constantly until the mixture reaches your desired consistency. The longer it cooks, the thicker it will get. Toast slices of white bread, and top with the meat gravy. Garnish with a little fresh parsley, and serve.
Soak farro in a large bowl of water for at least 12 hours. Drain. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the drained farro, and return to a boil. Reduce heat to medium, then cook the farro uncovered, stirring occasionally for 20 minutes. Reduce heat to low, cover, and continue simmering until tender, about 30 more minutes. Drain and allow to cool. Bring a large pot of lightly salted water to a boil. Add the asparagus, and cook uncovered until tender, about 3 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the asparagus is cold, drain well, and chop. Set aside. Place farro, asparagus, tomatoes, walnuts, cranberries, parsley, and chives in a large bowl. Drizzle the balsamic vinaigrette over and sprinkle about 3/4 cups Parmesan cheese, then toss. Top with the remaining 1/4 cup of Parmesan cheese. Serve at room temperature.
Preheat an outdoor grill for high heat. In a small saucepan, melt butter over medium-low heat with garlic powder and minced garlic. Set aside. Sprinkle both sides of each steak with salt and pepper. Grill steaks 4 to 5 minutes per side, or to desired doneness. When done, transfer to warmed plates. Brush tops liberally with garlic butter, and allow to rest for 2 to 3 minutes before serving.
Combine onion, carrots, celery, and garlic in a stockpot; add enough water to cover vegetables. Bring mixture to a boil; add oil, bay leaves, salt, and pepper. Reduce heat and simmer vegetables until slightly tender, about 15 minutes. Stir lentils into soup; simmer until lentils are tender, 30 to 45 minutes. Stir in vinegar. Cool soup slightly before serving.
Preheat oven to 375 degrees F. Place apples and cranberries in a large bowl; add water, lemon juice, Truvia(R)Baking Blend, flour, cinnamon and nutmeg; toss to coat the fruit. Spray 9 x 9-inch baking dish with non-stick spray; place fruit mixture in dish. In a separate bowl, combine topping ingredients; stir to form crumbly mixture. Sprinkle crumb mixture on top of fruit. Bake 35 to 40 minutes until apples are tender.
Smash 2 cloves of garlic; dice or slice the other three. Wash scallops and thoroughly dry on paper towels. Rub smashed garlic over scallops and season with salt. Heat a skillet over high heat. Add 1 tablespoon butter and 1 tablespoon oil. Cook scallops in batches until lightly crusted and firm, about 1 1/2 minutes per side. Remove from pan and set aside. Pour water and white wine into the hot skillet and bring to a boil while scraping the browned bits of food off the bottom with a wooden spoon. Remove from heat. Heat remaining oil in a separate pan over medium heat. Add onion and season with salt and pepper; cook and stir for 1 minute. Add the minced garlic and cook until mixture is lightly browned, about 5 minutes. Transfer mixture to the first skillet and heat over low heat. Add cream and remaining butter; heat until it starts to bubble. Stir in lemon zest and juice and cook until heated through, 1 to 2 minutes. Add the scallops and capers; warm for about 30 seconds. Plate scallops and sauce; top with Parmesan cheese and parsley.
Preheat oven to 330 degrees F (166 degrees C). Grease 24 muffin cups or line with paper liners. Mix whole wheat flour, all-purpose flour, pumpkin pie spice, baking soda, and salt together in a large bowl. Whisk pumpkin pie filling, sugar, oil, water, and eggs together in a separate bowl until just mixed. Stir flour mixture, about 1/4 cup at a time, into pumpkin mixture until batter is just combined. Fill muffin cups with batter just below the brims. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 30 minutes. Cool muffins on a wire rack.
Preheat oven to 350 degrees F (175 degrees C) and lightly grease two 9x13 inch baking dishes. In a large bowl combine the chicken, celery, green onion and almonds; mix well. In a separate large bowl mix together mayonnaise and lemon juice and season with salt and pepper to taste. Combine the two mixtures and blend all together. Spread potato chips in the bottom of the prepared baking dishes, then spread 1/2 of chicken mixture in each dish. Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes, or until bubbly. Top with remaining potato chip crumbs and cheese and bake for another 5 to 10 minutes, or until cheese is melted and bubbly.
Beat cream, sugar, and vanilla extract together in a chilled glass or metal bowl with an electric mixer until stiff peaks form. Place the bottom half of one doughnut on a plate. Spoon 1/4 cup whipped cream onto the doughnut, arrange 1/4 of the sliced strawberries over the whipped cream, and then spoon another 1/4 cup whipped cream over the strawberries. Top with remaining doughnut half. Repeat with remaining doughnuts, cream, and strawberries.
Preheat oven to 400 degrees F (200 degrees C), and grease and flour a 10x15 inch sheet pan. Stir together the flour and salt in a large mixing bowl. Place 1 cup butter with the water in a saucepan, and bring to a boil over medium heat. Remove from the heat, and set aside to cool. Beat eggs in a separate mixing bowl, and stir in the sugar, buttermilk, boiled butter mixture, baking soda, baking powder, vanilla extract, and almond extract until well combined. Pour the egg mixture into the flour mixture, and stir until the batter is well mixed. Pour the batter into the prepared baking sheet. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 15 minutes. Let the cake cool before icing. To make icing, place 1/2 cup of butter and the milk into a saucepan, and bring to a boil over medium-low heat. Remove from the heat, and beat in the confectioners' sugar, chopped pecans, and vanilla extract. Ice the cooled cake with the warm frosting.
Preheat the oven to 350 degrees F (175 degrees C). Grease and 8 inch square baking dish. Place the rhubarb into the baking dish and sprinkle 3/4 cup of sugar over it. Stir to coat completely. In a medium bowl, stir together the flour, baking powder, salt and remaining 3/4 cup of sugar. Add the walnuts, egg and sour cream; stir until smooth. Pour over the rhubarb and spread evenly. Bake in the preheated oven until rhubarb is tender and the top is browned, about 40 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan. Mix flour and sugar together in a bowl. Pour beer into a separate large bowl; add flour mixture and stir until moistened. Pour batter into the prepared loaf pan. Bake in preheated oven until nearly set, 40 to 50 minutes. Pour melted butter over the top of the bread and continue baking until a toothpick inserted into the center comes out clean, about 10 minutes more.
Bring 1 quart water to a boil in a large pot; add cabbage and cook until softened, 2 to 4 minutes. Drain. Mix cabbage, onion, apple, lemon juice, and oil. Season with sugar, salt, and pepper.
Line a baking sheet with waxed paper. Place white chocolate in a microwave-safe bowl; heat in the microwave until melted, 60 to 90 seconds. Stir until smooth. Place one gallon-sized resealable bag inside a second gallon-sized bag, creating a double-layered bag. Place candy canes inside the inner bag and seal. Crush the candy canes inside bag with a rolling pin. Stir crushed candy canes into melted white chocolate. Pour white chocolate mixture onto the prepared baking sheet. Chill in refrigerator until hardened, 1 hour.
In a large skillet over medium heat, bring chicken broth to a simmer and add prawns; cook until pink. Add red pepper flakes to taste. In a microwave-safe bowl, combine butter and garlic; heat until completely melted. Place prawns on a platter with separate cups of garlic butter for dipping; serve.
Beat egg whites with an electric mixer fitted with the whisk attachment until foamy. Gradually add sugar and almond extract, continuing to beat until very stiff peaks form. Switch to the paddle attachment and mix in almond meal until dough comes together. Cover cookie dough with plastic wrap and refrigerate, 3 hours to overnight. Preheat oven to 325 degrees F (165 degrees C). Line baking sheets with parchment paper. Pour confectioners' sugar into a shallow bowl. Roll cookie dough into small balls and coat with confectioners' sugar. Arrange on the baking sheets. Bake cookies in the preheated oven until lightly browned and firm, 10 to 15 minutes.
Blend milk, ice cubes, strawberries, cocoa powder, and vanilla extract together in a blender until smooth.
Fill a large pot with lightly salted water and bring to a rolling boil. Hold basil bunch by the stems and dip basil leaves in boiling water until bright green, about 2 seconds. Immediately immerse basil in ice water for several minutes until cold to stop the cooking process. Once the basil is cold, drain well. Remove basil leaves from stems and discard stems. Blend basil leaves, 1 cup chicken broth, 1/2 cup olive oil, and garlic together in a blender until smooth. Stir fettuccine into the same pot of boiling water, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain. Heat remaining 2 tablespoons olive oil in a large saucepan over medium heat. Cook and stir leek and green onion in hot oil until softened, about 5 minutes. Add jalapeno and salt; cook and stir until jalapeno is soft, about 5 minutes. Increase heat to medium-high. Stir 2 cups chicken broth, zucchini, sugar snap peas, and English peas into jalapeno mixture; bring to a simmer and cook for 5 minutes. Add asparagus and continue cooking until asparagus is soft, about 3 minutes more. Pour 1/4 cup basil-garlic mixture into zucchini mixture and cook and stir until heated through, about 1 minute. Remove from heat. Place pasta in a large bowl; pour zucchini mixture over pasta and pour remaining basil-garlic mixture over the zucchini mixture. Spread Parmesan cheese over the top. Toss mixture briefly to combine and tightly wrap bowl with aluminum foil. Let stand until pasta and vegetables soak up most of the juices and oil, about 5 minutes. Toss again.
Pour a small amount of whiskey into a large bowl. In the top of a double boiler, melt chocolate, stirring constantly until smooth. Mix the melted chocolate with the whiskey in the bowl. Gradually stir in the sweetened condensed milk and the evaporated milk. Stir in the cream, instant coffee granules, and the remaining whiskey. Pour mixture into 3 (750 ml) bottles, seal and store in refrigerator. Best if kept at least 1 month before using. To serve: shake bottle well, serve in small glasses over crushed ice.
Inspect 6 half-pint 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. Pit and finely chop cherries; measure out 3 1/2 cups. Combine cherries, sugar, and lemon juice in a bowl. Place cinnamon and cloves in a small piece of cheesecloth and tie together to make a spice bag. Add to the pot with the cherries, and marinate in the refrigerator for 8 hours. Add the cherries with all the liquid, spice bag, and the pectin in a large heavy saucepan. Slowly bring it to a boil. Stir in red wine. Slowly return mixture to a full rolling boil over high heat. Boil for exactly 1 minute, stirring constantly. Skim off any foam with a ladle or a large spoon. Remove pot from the heat. Remove and discard the spice bag. Ladle cherry jam immediately into prepared jars, 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 vinegar and wine into a glass bowl. Whisk in salt, sugar, and pepper until the sugar has dissolved. Slowly pour the olive oil into the bowl while whisking rapidly to blend together. Stir in garlic, thyme, marjoram, basil, and tarragon; fold in shallots and tomatoes. Store in the refrigerator until serving.
Heat charcoal or gas grill to medium. Grill loin filet about 25 minutes, turning occasionally, until internal temperature reaches 150 degrees F. Cool slightly and thinly slice. Slice peaches and onion, set aside. To make salad, layer salad greens, peas, onion, peaches and sliced filet in large bowl. Garnish with cashews. Serve with Asian sesame vinaigrette.
Drain the fruit cocktail and reserve 1/3 cup of the syrup. Add the 1 tablespoon maraschino cherry syrup to the reserved fruit cocktail syrup. Chop the drained fruit, and set it aside. Stir together in a bowl the flour, baking soda, baking powder, and salt. In a large bowl, cream together the butter or margarine and sugar. Beat in the egg and vanilla extract. Add the flour mixture, alternating with the syrups, to the creamed mixture. Mix well. Stir in the chopped fruit, the coconut and the cherries. Spread dough into a greased 9 inch square pan. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Cool. Sprinkle sifted confectioners' sugar over the top if desired. Cut into squares.
Heat vegetable oil in a large skillet over medium heat; cook and stir sausage until browned and crumbly, about 8 minutes. Gently mix cornbread with sausage and cook until heated through, about 3 minutes. Stir eggs into sausage and cornbread, one at a time, cooking until eggs are scrambled and firm. Stir bell pepper and onion mix into skillet; cook until heated through, stirring occasionally, about 5 minutes. Season with hot sauce, salt, and black pepper.