HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring 7 cups water to a boil in a large saucepan; add sugar and stir until dissolved, about 5 minutes. Remove from heat and cool syrup to room temperature, about 30 minutes. Bring 2 cups water to a boil in a small saucepan; remove from heat and add tea bags. Steep until water is room temperature, about 30 minutes. Remove and discard tea bags. Pour brewed tea over syrup. Add orange juice, lemonade, and apricot brandy; stir well to combine. Pour into a wide-mouth container. Freeze slush mixture for 3 days, stirring twice a day with a wooden spoon to achieve a slushy consistency.
Heat olive oil in a medium saucepan over medium heat. Stir in onions, and cook until tender. Mix in spinach. Stir in tomatoes. Allow vegetables to simmer about 5 minutes Pour 2 cups water into saucepan, and bring to a boil. Mix in garlic, tomato paste, bouillon cube, salt and pepper. Reduce heat, and cook at a low boil about 15 minutes, until water is reduced by half. Stir rice and remaining water into the spinach mixture. Return to boil, reduce heat , and simmer covered 20 minutes, or until rice is tender and fluffy.
Layer the ingredients into a 1 quart canning jar in the order they are listed. Press each layer firmly in place before adding next ingredients. it will be a tight fit. Attach a label with the following instructions: Preheat oven to 350 degrees F (175 degrees C). Empty the contents of the jar into a large bowl and use your hands to blend thoroughly. Stir in 1/2 cup butter, 1 egg and 1 teaspoon of vanilla. Mix until completely blended. You may need to use your hands. Roll dough into walnut sized balls and place them 2 inches apart onto greased cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Pack tomatoes into the 1-quart jar. Combine vinegar, water, salt, sriracha sauce, and pickling spice in a glass measuring cup. Heat in the microwave until boiling and salt dissolves, 1 1/2 to 3 minutes. Pour over tomatoes in the jar; seal. Refrigerate until pickled, 1 to 2 weeks.
Follow the directions for your bread machine, but do not reserve the nuts for later: add them at the beginning for better flavor.
Pour the chicken broth into a large saucepan, and bring it to the boil. Add the pasta and cook for 5 minutes. Beat the eggs until frothy, then add the lemon juice and 1 tablespoons of cold water. Slowly stir in a ladleful of the hot chicken stock, then add one or two more. Be careful not to scramble the eggs! Return this mixture to the pan, off the heat, and stir well. Season with salt and pepper and serve at once, garnished with lemon slices. Do not let the soup boil once the eggs have been added or it will curdle!
In a large skillet, heat the oil on high and add the garlic. Reduce to medium high and cook until the garlic begins to turn golden, then add the peppers. Cook until the peppers are soft and turning brown around the edges. Add the olives and crushed red pepper and stir. Pour in the wine and cook for 2 minutes. Add the tomato-vegetable juice cocktail, basil, oregano, sugar, salt and pepper. Bring to a boil and reduce heat to medium. Cook until liquid is halved. Stir in parsley. Serve over your favorite pasta.
Mix 3-1/2 cups of the flour, the sugar, salt, oil, and yeast in large bowl. Add warm water. Beat on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1 cup at a time, to make dough easy to handle. Turn dough onto lightly floured surface. Knead about 10 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place 45 to 50 minutes or until double. (Dough is ready if indentation remains when touched.) If you don't have a warm, draft-free place, I find it works well to place covered bowl on a rack in the oven above a pan of warm water. Grease 2 loaf pans, 9x5x3 or 8-1/2x4-1/2x2-1/2 inches. Punch down dough and divide in half. Shape each half into loaf, place in pans. Brush loaves lightly with margarine if desired. Cover and let rise in warm place 35 to 40 minutes or until double. Place oven rack in low position so that tops of pans will be in center of oven. Heat oven to 425 degrees F (220 degrees C). Bake 25 to 30 minutes or until loaves are deep golden brown and sound hollow when tapped; remove from pans. Brush loaves with margarine if desired. Cool on wire rack.
Combine graham cracker crumbs and melted margarine, and pat into bottom of 9x13-inch pan. In medium, non-stick saucepan over medium heat, combine remaining margarine, confectioners' sugar, eggs, corn starch and vanilla. Bring to a boil, stirring frequently. Continue stirring, reduce heat and simmer 8 to 10 minutes. Let cool, then spread over crust. Peel and slice bananas, dipping each piece in lemon juice to prevent browning, and layer over custard mixture. Layer pineapple on top of bananas. Cover all with whipped topping. Keep refrigerated until serving.
Combine the spinach, strawberries, onion, and walnuts in a large bowl. Drizzle the olive oil and balsamic vinegar over the mixture and toss to coat evenly. Add the feta cheese and re-toss to combine.
Combine light corn syrup, butter and sugar in saucepan; simmer until syrup-like. Pour mixture over the bottom of a 9"x 13" pan. Slice bread into 12-16 slices; place over the syrup. Layer as needed. Beat together the eggs, milk, vanilla, and salt. Pour over bread. Cover with saran wrap. Refrigerate overnight. Bake in a preheated oven 350 degree F (175 degrees C) for 45 minutes. Cut into squares. Invert and serve.
Stir together the onion, garlic, mustard, vinegar, bay leaves, peppercorns, salt, parsley, and celery seed in a bowl. Cover, and refrigerate for 24 hours. Rub the brisket with the mixture, wrap tightly, and refrigerate overnight. To cook the brisket, place it into a slow cooker along with the water. Cover, and cook on low for 5 hours. Add the carrots, and cabbage, and continue cooking until the brisket is tender, about 3 hours more.
Heat oven to 400 degrees F. Brown meat in large skillet; drain. Add water and VELVEETA; stir until VELVEETA is melted. Remove from heat. Stir in salsa. Spread 1/4 of meat mixture into 8-inch square baking dish sprayed with cooking spray; top with 2 tortillas. Repeat layers 2 times. Top with remaining meat mixture and shredded cheese. Cover. Bake 30 min. Uncover. Let stand 5 min. before serving.
Bring the wine to a boil in a small saucepan. Meanwhile, melt the butter in a medium saucepan over medium low heat. Whisk in the flour, and cook for about 5 minutes, stirring constantly to avoid sticking and burning. Once the flour is cooked, stir the wine into the flour mixture slowly. Use a whisk to smooth the mixture. Slowly add cubes of Gruyere, Cheddar, and Emmentaler cheese; stir until cheese is melted. Transfer cheese mixture to fondue pot. Keep warm over low flame.
Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Add turkey and seasoned salt; saute until browned, about 5 minutes. Remove turkey. Melt butter in the pot. Add carrots, celery, and onion; cook until just starting to soften, about 5 minutes. Add flour, dill, and pepper; cook for about 1 minute. Return turkey to the pot; add broth and potatoes. Top with cauliflower. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove the cauliflower and 1 cup of the soup liquid; blend together until smooth and creamy. Add Cheddar cheese and season to tate. Stir cauliflower puree into the pot with the rest of the soup until cheese is completely melted.
Mix lemon juice, 3 tablespoons olive oil, and sage leaves in a large container and place turkey breast halves into the marinade. Allow meat to marinate for 30 minutes at room temperature, turning turkey breasts over occasionally. Preheat grill for medium heat and lightly oil the grate. Remove turkey breasts from marinade and reserve the marinade and sage leaves. Sprinkle turkey on both sides with sea salt and black pepper. Grill turkey breasts on the preheated grill until they show grill marks, the meat is no longer pink inside, and an instant-read meat thermometer inserted into the thickest part of the breast reads at least 160 degrees F (70 degrees C), about 30 minutes. Turn turkey pieces over after 15 minutes. While turkey is grilling, heat 2 tablespoons olive oil with unsalted butter in a large skillet over medium-high heat until hot and bubbling. Pour reserved marinade, including sage leaves, into the oil and butter and cook, stirring often, until the marinade has evaporated and the sage leaves are crisply fried, 10 to 15 minutes. Transfer grilled turkey breasts to a cutting board and season again with salt and black pepper if desired; thickly slice the turkey on the diagonal and arrange on a platter, topped by fried sage leaves and garnished with lemon halves.
Heat olive oil in a large skillet over medium-high heat. Cook and stir pork in hot oil until browned on all sides, 5 to 10 minutes. Stir water, beef bouillon, and chicken bouillon together in a large pot over medium-high heat until bouillon dissolves. Add pork, rutabaga, carrots, and celery; bring mixture to a boil, reduce heat to medium-low, and simmer until vegetables tender, about 40 minutes. Stir hominy and kidney beans into pork-vegetable mixture and simmer until hominy and meat are tender, about 30 minutes more. Season with salt and ground black pepper.
Cream sugar and butter together with a spatula until light and creamy. Set aside. Heat an inch of water in a pot set over low heat. Melt dark chocolate in a heat-proof bowl placed over the pot. Stir with a small spatula. Place chestnuts in a food processor; pulse on and off until very finely ground. Add chestnuts to the sugar-butter mixture and stir until combined. Add salt, cayenne pepper, vanilla extract, and brandy. Stir well. Pour in the melted chocolate and mix again until filling is well blended. Scoop filling onto a silicone-lined baking sheet and smooth out if necessary. Cover the balls in plastic wrap and refrigerate while you prepare the white chocolate coating. Reserve about 20% of the white chocolate to stir in later. Melt the rest in a heat-proof bowl over a pot of simmering water until an instant-read thermometer inserted in to the chocolate reads 105 degree F (41 degrees C). Add the reserved white chocolate and stir until melted. Place 1 chocolate truffle on a fork and hold it up above the white chocolate coating. Spoon on the white chocolate until ball is well coated. Use another fork to push the truffle onto a lined baking sheet. Repeat with the remaining truffles and coating. Place the bowl of coating back over hot water if it chocolate starts to harden. Mix confectioners' sugar with enough milk to make a very thick paste that will hold together well. Dye it pink with red food coloring. Transfer into a piping bag and pipe a small dot on top of each truffle. Serve truffles in paper candy cups.
Melt the butter in a large skillet. Stir in the marshmallows, milk, and pumpkin. Stir frequently until melted and smooth. Remove from heat; stir in vanilla and pumpkin pie spice. Cool completely, about 30 minutes. Combine 1/3 cup confectioners' sugar and 1 cup heavy cream in a large bowl. Use an electric mixer to beat until stiff peaks form. Fold whipped cream into cooled pumpkin mixture. Pour mousse into ramekins or chocolate shells. Cover and refrigerate until firm, about 2 hours.
In a large saucepan, combine squash, zucchini, tomatoes with chiles, onion, salt and garlic powder. Bring to a boil over medium-high heat. Reduce heat to low and cook until tender-crisp.
Wash spinach and place into a pot while still dripping wet. Cover and cook over medium heat for 5 minutes. Drain excess liquid. Add tomatoes, feta cheese, and garlic and cook for another 5 minutes. Season with salt, pepper, and nutmeg.
In sauce pan, over low heat, melt chocolate chips and butterscotch chips. Remove from heat and immediately add peanuts and chow mein noodles. Mix until well coated. Drop on to a wax paper lined cookie sheet until set and chilled. Enjoy!!
Blend green onions, peanut oil, vinegar, allspice, habanero peppers, ginger, garlic, lime juice, brown sugar, thyme, soy sauce, ketchup, peppercorns, and cinnamon in a blender until smooth.
Melt 1 tablespoon butter in a medium skillet. Saute mushrooms until soft, remove from skillet and place in a small, covered bowl. Mix flour, garlic powder, salt and pepper in a shallow dish or bowl. Dredge chicken in flour mixture. Place bacon in same skillet and cook over low heat until cooked but not crisp. Add 2 tablespoons butter to skillet and saute coated chicken over medium heat for 2 minutes each side, adding remaining butter as needed to prevent burning. Place chicken on a dish, cover and keep warm. In a medium bowl, slowly add water to cornstarch and mix together, then mix in wine. Pour liquid mixture into skillet, together with reserved mushrooms. Heat until mixture begins to boil and thickens, then pour over warm chicken and serve.
Heat the olive oil in a large pot over medium heat, and saute the shallots and garlic until tender. Pour in the chicken broth, and bring to a boil. In a small bowl, mix the milk and flour. Stir the mixture into the pot, and continue cooking until soup is slightly thickened. Season the soup with cayenne pepper, salt, and pepper. Mix in the crab and whiskey, and cook until heated through.
In large microwavable bowl, measure cereal. Set aside. Line cookie sheet with waxed paper. In medium microwavable bowl, microwave mint chips uncovered on Medium (50%) about 1 minute, stir. Microwave an additional 15 seconds at a time, until chocolate is mostly melted and can be stirred smooth. Pour over cereal, evenly coating pieces. Microwave uncovered on High 3 minutes, stirring every minute. Spread on waxed paper; cool 5 minutes. Stir in candies. Store tightly covered.
In a saucepan over low heat, combine the butter, golden syrup and chocolate. Cook and stir until butter and chocolate have melted and everything is well blended. Mix in the cornflakes cereal. Drop by heaping spoonfuls onto waxed paper or a buttered baking sheet. Place in the refrigerator until set, about 15 minutes.
Mix together the flour, baking powder, and salt in large bowl. Cut in shortening to resemble cornmeal. Add water slowly, mixing with your hands to make a soft dough. You may not need all the water. Knead a few minutes on floured surface until smooth and elastic. Lubricate top with oil, put back in bowl and let rest, covered for 10 minutes. Divide into small balls the size of golf balls and proceed to roll out into size and thickness you prefer. Cook on top of stove over medium heat using a cast iron grill or heavy skillet until top is slightly bubbly then turning on opposite side for a minute or two. Keep stacked and warm inside a clean dish towel.
Heat oil in a large skillet over medium high heat. Brown chicken in oil, then remove from skillet and dip in cracker crumbs to coat; set aside. To skillet add vinegar, garlic powder, dry mustard, cumin, Worcestershire sauce and ketchup. Stir together and cook until heated through and bubbly, about 7 to 10 minutes. Return chicken to skillet and cook, basting with sauce, for about 10 minutes or until cooked through (no longer pink inside).
Preheat oven to 275 degrees F (135 degrees C). Line the bottom of a 9x13 inch baking dish with slices of chipped beef. Wrap bacon slices around chicken breasts, and place on top of chipped beef. In a medium bowl, mix together condensed soup and sour cream. Pour sour cream mixture over chicken breasts, and sprinkle with paprika. Bake in preheated oven for 2 hours.
In a large bowl, mix together the flour, milk, eggs and salt. Using an electric mixer, beat 5 minutes, until smooth. Cover and refrigerate 1 hour. Preheat oven to 425 degrees F (220 degrees C). Coat a 9x13 inch baking pan with beef or bacon drippings. Preheat the pan 15 minutes so the drippings are hot and sizzling. Remove the mixture from the refrigerator. Beat briefly, then scoop into the baking pan. Bake 20 minutes. Lower oven temperature to 375 degrees F (190 degrees C). Without opening the oven, continue baking 15 minutes. The mixture should be puffed and golden brown. Remove from oven and serve hot.
Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil or parchment paper. Pour olive oil into a resealable plastic bag; season with salt and pepper. Add asparagus, seal the bag, and shake bag to coat asparagus with the oil. Remove asparagus from the oil and shake to remove excess. Discard the remaining oil. Arrange asparagus onto the prepared baking sheet. Roast asparagus in preheated oven until tender, about 10 minutes. Transfer asparagus to a serving platter; sprinkle bacon and feta cheese over the asparagus.
Mix brown sugar, butter or margarine, and water. Add flour, baking soda, cinnamon, and salt. Stir in nuts and mix well. Shape in roll 2 1/2 inches in diameter, cover and chill until firm. Preheat oven to 400 degrees F (200 degrees C). Cut dough into 1/8-1/4 inch slices. Bake on greased cookie sheet 8-10 minutes.
Preheat an air fryer to 400 degrees F (200 degrees C). Cut garlic in half and smash with the blade of a knife. Place in a bowl with oil, salt, and paprika. Add cauliflower and turn to coat. Place the coated cauliflower in the bowl of the air fryer and cook to desired crispiness, about 15 minutes, shaking every 5 minutes.
Line a large pie dish with parchment paper for easier slicing and serving. Mix crushed biscuits and melted butter in a bowl. Press mixture into prepared dish and refrigerate for 30 minutes. Combine cream cheese, mascarpone cheese, and sugar together in a bowl until well combined. Beat cream in a chilled glass or metal bowl using an electric mixer until soft peaks form. Fold into the cream cheese mixture. Reserve a few strawberries for garnish and fold remaining strawberries into the cream cheese mixture. Spoon the mixture over the chilled biscuit base and smooth the top with the back of a spoon. Decorate with remaining strawberries. Chill for 1 hour before serving.
Preheat oven to 350 degrees F (175 degrees C). Line the outside of a 9 inch springform pan with foil to catch drips. Spread butter evenly into a 9 inch springform pan. Sprinkle with sugar. Arrange apple slices into an overlapping pattern over sugar layer. Cover apples with pastry, trimming sides if necessary. Place pan on a baking sheet. Bake in preheated oven for 1 hour, until pastry is golden brown. Allow to cool slightly, then release sides of pan. Place a large plate over pastry, then invert so apple layer is on top. Remove bottom of pan and serve.
Preheat oven to 425 degrees F (220 degrees C). Scrub and dry potatoes, then prick several times with a fork and place onto a baking sheet. Bake in the preheated oven until the potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove, cool, and cut into slices about 1/4-inch thick. Sprinkle cornmeal over a half sheet pan. Stretch pizza dough over cornmeal to fit the pan; spread pesto sauce over dough. Lay potatoes over the pesto in a single layer; season with salt and pepper to taste and sprinkle Parmigiano-Reggiano cheese over potatoes. Sprinkle Fontina cheese, red onion slices, and feta cheese on top. Bake in the preheated oven on the bottom rack for 10 minutes. Transfer pan to the middle rack and bake until crust is light golden and crisp, 5 to 7 minutes.
Heat oil in a stock pot or Dutch oven over medium high heat. Brown the venison in the hot oil. Add onion, cover pot and simmer over medium heat for 10 minutes, or until onions are translucent. Stir the mixed vegetables, tomatoes and potatoes. Combine the water, sugar and bouillon, stir into the soup. Season with salt, pepper, garlic powder and hot pepper sauce. Cover and simmer for at least one hour, or until the meat is tender.
In a large bowl, mix the cherry pie filling, sweetened condensed milk, crushed pineapple and whipped topping. Chill in the refrigerator at least 2 hours before serving.
Cream the butter or margarine with the sugar and vanilla until light and fluffy. Beat in the egg. Melt chocolate chips over a double boiler or in a bowl in a microwave oven. Stir until smooth. Let cool. Sift the flour, baking powder and salt together. Add flour mixture to the creamed mixture and stir well. Divide dough in half. To one half add the melted chocolate and stir until well combined. To Make Pinwheels: On waxed paper roll out each half of the dough into 12x10 inch rectangle. Brush one layer with milk and place the other layer on top. Peel off waxed paper and roll up like a jelly roll. Chill dough thoroughly. To Make Half and Half: Make two rolls, 2 inches thick. One plain and one chocolate. Wrap in waxed paper and chill. Cut each roll in half lengthwise. Brush cut edges with milk. Press plain and chocolate halves together to make rolls. Wrap in waxed paper and chill again. Slice cookies thinly and bake in a preheated 375 degrees F (190 degrees C) oven for 8 to 10 minutes
Preheat oven to 350 degrees F (175 degrees C). Coat a 2 quart casserole dish with cooking spray. In a large pot of salted water, boil noodles until al dente. Drain well. In a medium saucepan, combine flour, butter, and salt. Stir until butter is melted and ingredients are combined evenly. Add milk, and whisk until the sauce thickens (usually it is at the proper consistency by the time it begins to boil). Add cheese to mixture, and whisk until cheese is melted and mixture is well blended. Stir in tuna, peas, and noodles. Spread evenly in prepared dish. Bake in preheated oven for 30 minutes.
Place the bratwursts, carrots, and onion in a slow cooker. Pour in chicken stock and beef broth. Mix in sauerkraut, pinto beans, kidney beans, navy beans, basil, parsley, and salt. Cover, and cook 4 hours on High.
Preheat oven to 375 degrees F (190 degrees C). Combine flour, brown sugar, butter, and salt in food processor; pulse mixture into coarse crumbs. Stir sugar, orange juice, tapioca, and cinnamon together in a bowl; add blueberries and stir to coat completely. Spoon blueberry mixture into a large baking dish. Sprinkle crumbs over the blueberries. Bake in preheated oven until topping is golden brown and the filling bubbles, about 40 minutes.
Juice 4 limes, yielding about 1/2 cup juice, and cut remaining lime into 6 wedges. Grasp mint sprig stems and slap leaves against a work surface to help release their oil; transfer to a sturdy glass pitcher. Stir in lime juice, rum, and strawberry syrup. Add club soda. Spread 1/4 to 1/2 inch sugar on a small, shallow plate. Run a lime wedge around the rim of each glass, then dip glass into sugar. Fill with ice. Pour in mojito mixture. Garnish with mint sprigs and strawberries.
Preheat oven to 375 degrees F (190 degrees C). Line 36 muffin cups with paper liners. In a large bowl, mix together the flour, sugar, cocoa, baking soda and 1 teaspoon salt. Make a well in the center and pour in the eggs, 1 cup milk, water, oil and 1 teaspoon vanilla. Mix well. Fill each muffin cup half-full of batter. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. Make filling: In a large bowl, beat butter and shortening together until smooth. Blend in confectioners' sugar and pinch of salt. Gradually beat in 3 tablespoons milk and 1 teaspoon vanilla. beat until light and fluffy. Fill a pastry bag with a small tip. Push tip through bottom of paper liner to fill each cupcake.
Drain and reserve syrup from pear halves. Whisk reserved syrup and 2 tablespoons plus 1 teaspoon mayonnaise in a small bowl. Place cauliflower florets in the dressing for 5 minutes. Divide pear halves and lettuce between 2 salad plates. Remove cauliflower florets from the dressing using a slotted spoon; divide evenly between the plates. Spoon desired amount of dressing over salads. Top with Cheddar cheese.