HumbleIntelligence/food-ner-1-Million huggingface dataset:
Whisk together the soy sauce, hoisin sauce, chili sauce, lemon juice, ginger, garlic, and olive oil in a 9x13 inch baking dish. Place the salmon fillets into the marinade, and turn to evenly coat. Cover the dish with plastic wrap, and marinate in the refrigerator for 30 minutes. Preheat an oven to 350 degrees F (175 degrees C). Remove and discard the plastic wrap from the salmon, use a spoon to scoop up the marinade that has collected in the bottom of the baking dish, and drizzle it over the salmon fillets. Bake in the preheated oven until the salmon flakes easily with a fork, about 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix the creamy salad dressing, garlic, Parmesan cheese, green chile peppers and artichoke hearts. Transfer the mixture to a small baking dish. Bake uncovered in the preheated oven 30 minutes, or until bubbly and lightly brown. Garnish with green onions and tomato.
Stir together the crushed tomatoes, diced tomatoes, tomato paste, water, and basil in a large saucepan over medium heat. Salt and pepper to taste. Bring to a boil, reduce heat to low, and simmer for 15 minutes while preparing meatballs. Mix together the ground chicken, bread crumbs, Parmesan cheese, eggs, Italian seasoning, salt, and pepper in a medium bowl. Roll into 1 inch balls. Heat a large skillet over medium heat, and coat with cooking spray. Brown the meatballs on all sides. Add meatballs to the simmering pasta sauce and cook until internal temperature of meatballs reaches a minimum of 160 degrees F (72 degrees C), about 30 minutes. 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 spaghetti, and return to a boil. Cook until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain. Serve the meatballs and sauce over the cooked spaghetti.
Bring water and rice to a boil in a small saucepan. Reduce heat to low, cover, and simmer until rice is tender, about 20 minutes. Let cool, about 15 minutes. Stir rice wine vinegar, pickled ginger juice, mayonnaise, soy sauce, sugar, wasabi powder, and sesame oil together in a bowl. Pour over cooled rice; mix to coat and break up clumps. Dice pickled ginger. Fold ginger, crabmeat, avocado, cucumber, and nori gently into rice. Chill until serving.
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 25 minutes. Drain, cool, and chop potatoes into 1-inch cubes. Combine chopped potatoes and eggs in a large bowl. Mix sour cream, mayonnaise, pimento peppers, green onions, bacon, mustard, sugar, vinegar, salt, black pepper, celery seed, and garlic powder together in a bowl. Pour dressing over potatoes and eggs; toss gently to coat. Sprinkle potato salad with paprika.
Preheat oven to 325 degrees F (160 degrees C). Grease cookie sheets. In a large bowl cream together butter, sugar and spices. Beat in the eggs one at a time. Sift in the flour, baking soda and salt and stir until well blended. Stir in molasses and raisins. To make bar cookies: Spread mixture on cookie sheet and bake for 25 minutes. Cut into bars while warm and let cool on wire rack. To make drop cookies: Preheat oven to 375 degrees F (190 degrees C). Drop batter about 2 inches apart on greased cookie sheet and bake 12 to 15 minutes. Let cool on wire racks.
Whisk together the cornstarch, salt, sugar, and cinnamon in a large saucepan. Stir in the milk to evenly blend ingredients, and set over medium-high heat. Continue whisking and cooking until custard reaches a thick consistency, 25 to 30 minutes. It is important to stir the entire time, or the custard can easily burn or clump. The custard will continue to thicken as it cools. Spoon into bowls to serve.
Butter and flour a 9 inch round cake pan. In a pan over low heat, melt 1/2 cup butter and 1/2 cup light corn syrup. Stir in 1 cup chocolate chips until melted. Remove from heat and add sugar and eggs, and stir until blended. Stir in 1 teaspoon vanilla , flour, and nuts. Pour into pan. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until center springs back when touched. Cool in pan 10 minutes. Then place on a cooling rack. To Make Glaze: Combine chocolate chips, 2 tablespoons butter or margarine and corn syrup in pan. Stir over low heat till chocolate chips are melted. Remove from heat. Stir in vanilla. Frost tops and sides of torte. Chill until set. Garnish with sliced strawberries.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch pan. Sift together the flour, baking powder and baking soda. Set aside. Pour hot water over raisins. Stir in instant coffee and cinnamon. Set aside to cool. In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture. Finally stir in the raisin mixture. Spread batter on prepared 10x15 inch pan. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Beat the ricotta cheese well and add the confectioner's sugar and the cinnamon. Add the vanilla and grate the chocolate in using the coarse side of a grater. Stir in the candied lemon peel and mix. Chill until ready to use.
Dissolve brown sugar in 1 cup hot water. Add shortening, and stir to melt. Let cool. In a large bowl, dissolve yeast in 4 cups warm water. Add white sugar, salt, and bread flour. Beat well. Stir in shortening mixture. Stir in enough whole wheat flour to make a stiff but not dry dough. Turn out onto a lightly floured surface. Knead until smooth and elastic. Place in a large, well oiled bowl. Cover, and allow to rise until dough doubles in bulk. Divide dough into four equal parts. Shape into loaves. Place in greased, 9 x 5 inch pans, turning each loaf over in pan to grease top. Allow to rise until dough doubles in bulk. Bake at 350 degrees F (175 degrees C) for 35 minutes. Let cool before slicing.
Heat oil in deep-fryer to 375 degrees F (190 degrees C). In a medium bowl, mix the flour, sesame seeds and beer until smooth. Roll the beans in the flour mixture to coat. Deep fry the coated beans in small batches until golden brown, about 1 1/2 minutes per batch. Drain on paper towels. Salt to taste. In a small bowl, whisk together the soy sauce, lime juice and sugar to use as a dipping sauce.
In a cocktail mixer full of ice, combine amaretto, Southern Comfort and sweetened lime juice. Shake vigorously and strain into glasses.
Heat oven to 350 degrees F. Spray heavy nonstick 12-cup fluted tube pan with cooking spray. In medium bowl, mix figs and coffee; set aside. In large bowl, beat butter and Sugar In The Raw Organic White with electric mixer on medium speed until smooth and creamy. Beat in eggs and vanilla. Slowly add buttermilk. Beat in 1 3/4 cups flour, cocoa, baking soda and baking powder on low speed until mixed. Drain figs, reserving coffee. Slowly mix in reserved coffee. Pour batter into pan. Pat figs dry with paper towels. Sprinkle with 1 tablespoon flour and toss to coat. Sprinkle over batter in pan. Pull table knife through batter to distribute figs. Bake 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour. In 2 small microwaveable bowls, melt white baking bar and bittersweet baking bar with a few drops of oil. Drizzle white chocolate over cake with fork. Then drizzle dark chocolate over cake. Let stand until set, about 2 hours. Or refrigerate 15 minutes until completely set.
Butter a 9x13 inch dish. In a heavy saucepan, combine sugar, corn syrup, 1 cup cream and butter. Bring to a boil, stirring often, then stir in remaining 1 cup cream. Heat, without stirring, to 242 degrees F (116 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball. Remove from heat, stir in vanilla, and pour into prepared dish. Refrigerate. When cool, return candies to room temperature then cut into 1 inch squares and wrap in waxed paper.
Line a baking sheet with a plain paper bag or parchment paper. Mix peanuts, sugar, and water together using a wooden spoon in a large pot over medium-low heat; cook, stirring constantly, until liquid is evaporated and peanuts are coated, 20 to 30 minutes. Carefully pour coated peanuts onto the prepared baking sheet to cool completely.
Pour the chicken stock into a large pot. Add the onion, ham, chorizo sausage, white beans, potatoes, spinach and garlic. Bring to a boil, then simmer over medium heat for 45 minutes. Serve and enjoy!
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Bring a large pot of lightly-salted water to a boil; cook the penne uncovered, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and return to the pot. Meanwhile, heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Cook and stir the sausage in the hot oil until crumbly and no longer pink, about 7 minutes: remove from the skillet, leaving the fat in the pan, and set aside. Pour the remaining 2 tablespoons of olive oil into the skillet and add the mushrooms and garlic. Cook and stir until the mushrooms have browned and begun to release their liquid, about 5 minutes more. Return the sausage to the skillet and pour in the heavy cream. Season with salt and pepper and return to a simmer, cooking until the sauce begins to thicken, about 5 minutes more. Pour the sauce over the pasta and stir. Stir in 1/2 cup mozzarella and Parmesan. Pour into a 9x13-inch baking dish and sprinkle with remaining 1/2 cup mozzarella cheese. Broil in the preheated oven until the mozzarella cheese is bubbly and golden brown, 5 to 7 minutes.
Melt 60% Cacao Bittersweet Chocolate Chips with butter in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Allow to slightly cool. Beat eggs and sugar with an electric mixer until light and fluffy. Gradually add chocolate mixture. Blend flour and baking powder together. Stir into chocolate mixture. Stir in chopped Peppermint Bark Baking Bars. Chill dough in refrigerator for 30 minutes. Preheat oven to 375 degrees F. Scoop rounded tablespoons of dough and place 1 1/2 inches apart on a cookie sheet. Bake until edges are set, 10-12 minutes.
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Pour stuffing mix into a plastic resealable bag and crush into fine crumbs using a rolling pin. Mash crushed stuffing mix, chicken, 1/3 cup hot sauce, and eggs together in a large bowl using a potato masher until just combined. Form mixture into 1-inch meatballs. Fry meatballs in the hot oil until browned and cooked through, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drizzle meatballs with about 1 teaspoon hot sauce.
Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, and salt in a bowl. Fluff with a fork until mixture is evenly distributed. Drop in chunks of coconut oil. Mix by hand, breaking chunks apart, until dough is crumbly. Stir in hemp milk; do not over-knead. Place dough on a lightly floured surface and roll it out to about 1/2-inch thickness. Cut into biscuit-size squares using a round cookie cutter. Bake in the preheated oven until fluffy and lightly golden, about 15 minutes. And then eat them all! Just kidding. You should share... a few.
In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Combine onions and butter in a 2 quart, microwave safe, casserole dish. Microwave, uncovered, on HIGH for 20 seconds or until butter melts. Combine flour, pepper, milk and sherry in a medium mixing bowl; add mushrooms and onion mixture, stir until smooth. Arrange shrimp around outer edges of the casserole dish. Spoon mushroom mixture into center of casserole. Cover with heavy-duty plastic wrap and microwave at HIGH 5 minutes or until mixture is thickened and shrimp are pink. Stir shrimp and mushroom mixture together. Spoon the mixture over rice. Sprinkle with parsley.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a cookie sheet. For the crust: Cream together butter, shortening and 1 1/2 cups sugar with electric mixer. Beat in eggs. In a separate bowl, stir together flour, cream of tartar, baking soda and salt. Beat flour mixture into butter mixture to form a stiff dough. Press dough into a rectangle as large as the baking sheet. Bake for 10 minutes in the preheated oven, or until light brown. For the filling: In medium microwave safe bowl, microwave vanilla chips and cream on high 60 to 90 seconds, or until chips are melted and smooth after stirring. Beat in cream cheese with electric mixer until creamy. Spread on cooled cookie crust. For the topping: Arrange sliced fruit decoratively over filling. In a medium saucepan over medium heat, combine 1/2 cup sugar, cornstarch, pineapple and lemon juices. Stir and cook until sugar dissolves and mixture thickens. Pour over fruit. Refrigerate until serving.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch casserole dish. 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 and transfer noodles to the prepared casserole dish; top with chicken, ham, and Swiss cheese. Mix cream of chicken soup, milk, and sour cream together in a bowl; spoon soup mixture over noodle mixture. Melt butter in a skillet over medium heat; cook and stir bread crumbs and Parmesan cheese in the melted butter until crumbs are coated with butter and cheese, 2 to 3 minutes. Sprinkle bread crumb mixture over casserole. Bake in the preheated oven until casserole is bubbling and lightly browned, about 30 minutes. Allow casserole to cool for 10 minutes before serving.
Whisk pineapple juice, 1/2 cup hoisin sauce, and hot chile paste together in a bowl; pour marinade into a resealable plastic bag. Add spareribs, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 8 hours to overnight. Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with a silicone baking mat. Remove spareribs from the marinade and shake off excess; discard remaining marinade. Pat ribs dry and place on the prepared baking sheet. Whisk sea salt, brown sugar, Chinese five-spice powder, and cayenne pepper together in a bowl. Season ribs with dry rub. Bake ribs in the preheated oven for 1 hour. Stir ketchup, rice vinegar, 2 tablespoons hoisin sauce, soy sauce, and fish sauce together in a bowl until baste is smooth. Brush ribs all over with baste. Continue cooking in the oven, turning and basting ribs all over every 15 to 20 minutes, until ribs are tender and falling off the bone, about 3 1/2 hours.
Preheat oven to 375 degrees F (190 degrees C). In a large bowl, beat egg whites until soft peaks form. Gradually add 1 cup sugar and cream of tartar, continuing to beat until whites form stiff peaks. Gently fold in cracker crumbs, coconut and pecans. Spread mixture onto the bottom and up the sides of a 9 inch pie pan. Bake in preheated oven for 20 to 22 minutes, or until lightly browned. Cool completely. In a large bowl, beat cream, gelatin and remaining sugar until stiff peaks form. Fold in strawberries, then pour over egg white layer. Cover and refrigerate for 2 hours.
Place the flower heads and cream into a small microwave safe glass bowl. Cook in the microwave on High until hot to the touch, 20 to 30 seconds. Once hot, stir the flowers with a spoon, and set aside to steep 5 minutes. Return to the microwave, and cook 10 to 20 seconds to reheat. Stir again, and set aside to steep 5 minutes more. Repeat the heating-stirring-steeping process two more times until the cream is strongly flavored with lavender. Combine the bittersweet chocolate with the semisweet chocolate in a microwave safe glass bowl. Divide the chocolate into equal portions, and set one portion aside. Cook the remaining chocolate in the microwave on High in 20 to 30 second increments until melted, stirring between each heating. Using a fine-mesh strainer, strain the cream into the melted chocolate; discard the flower heads and bits of lavender. Stir the cream and chocolate together until smooth. Chill in the refrigerator until somewhat firm, but not hard, about 1 hour. After the lavender chocolate mixture has chilled, place the remaining chocolate and butter into a microwave safe glass bowl. Cook in the microwave on High in 20 to 30 second increments until just melted, stirring between each heating; set aside. Line a baking sheet with a piece of waxed paper. Roll the lavender mixture into 1 tablespoon-sized balls, and dip into the melted chocolate mixture using a skewer or toothpick. Place onto the prepared baking sheet, and chill in the refrigerator at least 2 hours to harden.
Combine almond flour and almond milk in a bowl. Preheat oven to 375 degrees F (190 degrees C). Heat oil in a skillet over medium-high heat. Add onion; saute until translucent, about 5 minutes. Combine the almond flour mixture, onion, ground beef, 1/4 cup ketchup, eggs, horseradish, salt, mustard, and pepper in a bowl. Mix well and pour into a 10x5-inch loaf pan. Mix the remaining ketchup, vinegar, and sugar substitute together in a small bowl. Spread topping on top of loaf. Bake in the preheated oven until browned, 45 minutes to 1 hour. An instant-read thermometer inserted into the meatloaf should read about 155 degrees F (68 degrees C).
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. In a blender or food processor, place artichoke hearts, Romano cheese, Parmesan cheese and garlic . Pulse until chopped, but not ground. Set aside. In a medium bowl, mix together spinach, heavy cream, sour cream and mozzarella cheese. Stir in artichoke mixture. Spoon into prepared baking dish. Bake in the preheated oven for 20 to 25 minutes, or until cheese is melted and bubbly.
Preheat oven to 450 degrees F (230 degrees C). Place beef strips in a shallow dish and cover with Worcestershire sauce. Turn to coat both sides. Let marinate at room temperature as you prepare the filling. Melt butter in a large skillet over medium heat. Add onion and cook until softened and starting to brown, about 3 minutes. Add bell pepper and mushrooms. Cook stirring frequently 3 additional minutes. Transfer beef strips from Worcestershire sauce to a cutting board; season with salt and pepper. Place a thin layer of cheese down the length of each beef strip. Add a layer of the vegetable mix down the length of each strip. Top each strip with another layer of cheese. Starting at the end nearest you carefully roll each beef strip over the filling all the way to the end and place in a baking sheet seam side down. Secure with a toothpick if necessary. Bake in preheated oven to desired doneness, about 15 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove from the oven and let rest 5 minutes. Prepare Idahoan SignatureTM Russets Mashed Potatoes according to package directions. Heat gravy in a saucepan over medium heat. Cut each cheesesteak roll into slices prior to serving; top with gravy. Serve with Idahoan SignatureTM Russets Mashed Potatoes.
Preheat oven to 250 degrees F (120 degrees C). Melt butter in a saucepan over medium heat. Fold shrimp into melted butter to coat. Mix cracker crumbs, lemon juice, and garlic powder into shrimp; transfer into a 9-inch square baking dish. Cover dish with aluminum foil. Bake in the preheated oven until bubbling, about 45 minutes.
Cream the butter and the sugar together until light beat in the flour, almond extract and salt. Stir in the chocolate chips. Wrap the dough in plastic wrap and chill for at least one hour. Preheat the oven to 300 degrees F (150 degrees C). Shape the dough into 1 1/2 inch long crescents. Bake on ungreased cookie sheets for 15 to 20 minutes, until cooked through but not browned at all about 10 minutes. Cool cookies on racks and store in an airtight container.
Preheat oven to 375 degrees F (190 degrees C). Spread 1/2 of the yellow cake mix into a 9x13-inch baking dish. Cut peaches from the larger can into large chunks and layer on top of the cake mix. Sprinkle butter over peach layer. Cover butter layer with remaining cake mix. Pour the reserved juice from both cans over cake mix mixture. Set the peaches from smaller can aside for another use. Bake in the preheated oven until cobbler is lightly browned, 35 to 40 minutes.
Preheat an outdoor grill for high heat, and lightly oil the grate. Rub tomato halves, bell pepper halves, onion halves, and garlic halves with olive oil; season with garlic powder, sea salt, and black pepper. Cook vegetables on preheated grill, turning regularly, until wrinkled and slightly charred, 5 to 10 minutes. Put grilled vegetables into a blender bowl with mayonnaise and dried chipotle pepper; blend until smooth.
Whisk olive oil, lemon juice, and garlic together in a bowl; season with salt and pepper. Add parsley, kidney beans, garbanzo beans, and onion; toss to coat. Sprinkle sumac over salad; season with salt and pepper.
In a large pot over medium heat, cook bacon in olive oil until brown. Stir in ham and cook a few minutes more. Stir in celery (reserve the leaves), onion and carrot and cook until vegetables are tender, 5 minutes. Stir in garlic and cook 1 minute more. Stir in tomatoes, broth, rice, salt and pepper. Bring to a boil, then reduce heat, cover and simmer 20 minutes, or until vegetables are soft and rice is nearly tender. Stir in cranberry beans and white beans and heat through. Stir in parsley and celery leaves and remove from heat. Serve hot.
Preheat oven to 350 degrees F. Lightly grease cookie sheets. Cream together the butter, sugar, eggs and vanilla. Mix in the flour and potato chips and stir well. Drop by teaspoon onto cookie sheets about 2 inches apart. Bake for 12 to 15 minutes.
Line a baking sheet with parchment paper. Peel and slice bananas and place on the prepared baking sheet. Freeze for 1 hour. Place strawberries in a blender and pulse a few times until blended but still chunky. Pour blended strawberries into a bowl and set aside. Combine frozen banana slices, tahini, vanilla extract, and brown sugar in a blender; blend until smooth. Fill each ice pop mold 1/4 full with blended strawberries. Add banana-tahini mixture until molds are 3/4 full. Sprinkle mini chocolate chips on top. Insert sticks and freeze 4 hours or until frozen solid.