HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place ribs in a stock pot, and cover with apple juice. Bring to a boil, reduce heat, and simmer for 1 to 2 hours. Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together barbecue sauce, horseradish, Worcestershire sauce, and garlic salt. Stir in 3 tablespoons of the apple juice from the ribs. Brush underside of ribs with 1/3 of the sauce. Turn them over, and place in roasting pan. Brush tops with remaining sauce. Bake in preheated oven for 25 to 35 minutes, brushing occasionally with sauce.
Preheat waffle iron. Combine almond flour, salt, and baking soda in a large bowl. In a separate bowl, whisk together the eggs, honey, and vanilla. Stir the flour mixture into the egg mixture. Grease preheated waffle iron with cooking spray. Spoon batter onto hot waffle iron. Cook until golden; serve hot.
Wash the peppers thoroughly. Make a circular incision around the stem to remove it. Once stem has been removed, remove seeds, and rinse the inside of the pepper. Discard seeds and stems and set peppers aside. In a skillet over medium heat, melt the butter and saute onion until translucent. In a large mixing bowl, combine the onion and butter mixture with the ground beef and mix well by hand. Sprinkle in salt and pepper to taste. Slowly pour in the rice, while mixing by hand. Mix thoroughly. Stuff the meat and rice mixture into the peppers. Coat the bottom of 1 or 2 large pots with oil. Place the stuffed peppers into the pot(s) leaving a 2 inch space at the top of the pot. Pour in tomato juice until peppers are covered. If there is leftover meat mixture, form into balls and add to the tomato juice. Heat on low for 2 to 3 hours. Stir every 20 to 45 minutes. Juice will reduce to a thick sauce. You can tell that the peppers are done when they are splitting at the sides.
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a baking sheet with parchment paper or a silicone baking mat. Arrange baguette slices in a single layer on the baking sheet. Place under broiler until golden, 2 minutes. Turn each slice over and broil 2 minutes. Turn off broiler. Turn each slice over again; drizzle with olive oil. Push chocolate piece into the center of each slice and return baking sheet to oven for 2 more minutes. Remove from oven and lightly sprinkle each chocolate piece with sea salt.
Combine all ingredients except beef flank steak. Marinade beef* in mixture 12 to 24 hours in refrigerator. Grill following your favorite method.
Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Rinse with cool water to stop the cooking process and set aside. Heat a wok over medium-high heat and add oil. Sear beef slices in the pan until browned, about 3 minutes. Add sugar, soy sauce, sake, white wine, and white pepper. Add cabbage, celery, mushrooms, and scallions and cook 10 to 15 minutes more. Adjust seasoning if necessary with additional soy sauce, wine, sake, or sugar.
Place the chicken breasts and 8 cups of water into a large pot. Season with salt and pepper, and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer 1 hour until the chicken is falling off the bone. Once done, remove the chicken and set aside to cool. While the chicken is simmering, bring the rice and 1 1/2 cup water to a boil in a saucepan over high heat. Reduce heat to medium-low, and cover; simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Set aside. Once the chicken has been removed to cool, stir the cooked rice, garlic, onion, carrots, celery, parsley, sage, rosemary, and thyme into the broth, and return to a simmer. While the vegetables are simmering, remove and discard the skin and bones from the chicken, shred the meat, and stir in into the soup. Serve once the vegetables are tender, about 30 minutes.
Heat 6 tablespoons olive oil in a large skillet over medium heat, then stir in garlic, broccoli, and mushrooms; cook until lightly browned. Add anchovies and water, cover, and simmer for 4 to 5 minutes. Stir in green onions, tomatoes, and parsley, cover again, simmering until vegetables are soft, about 3 to 4 minutes. While the vegetables are cooking, bring a large pot of water and one teaspoon of olive oil to a boil. Add linguine and cook until al dente, about 7 to 8 minutes; drain. Toss with anchovy mixture and crushed red pepper flakes. If desired, season with black pepper. Serve immediately.
Preheat oven to 225 degrees F (110 degrees C). Line 2 baking sheets with silicone baking mats. Whisk eggs whites and lemon juice together in a bowl until thick, white, and foamy. Add sugar a spoonful at a time, whisking constantly, until meringue is shiny, thick, and holds its shape. Transfer meringue to a piping bag. Pipe 12 bone shapes onto a prepared baking sheet. Pipe 12 puffs to resemble ghosts onto the remaining baking sheet. Bake in the preheated oven until dried and firm, about 1 hour. Turn off the oven, close the door, and cool until completely dried, about 1 hour more. Dip the tip of a toothpick into melted chocolate and dot chocolate "eyes" on each of the ghosts.
Sift flour, sugar, baking powder, and salt together in a bowl. Combine milk, peanut butter, egg, and oil in a large bowl. Fold in the flour mixture gently until batter is evenly mixed. Heat a lightly oiled griddle over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, about 2 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Combine cabbage and rock salt together in a bowl. Let stand 15 minutes, stirring often. Rinse lightly and drain. Mix cabbage, carrot, vinegar, vegetable oil, sugar, sesame oil, sesame seeds, cayenne pepper, and salt together in a bowl. Refrigerate until chilled, at least 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish. Spread the plums out into the prepared baking dish and sprinkle with 1/4 cup sugar. In a bowl, mix together 3/4 cup white sugar, flour, baking powder, and salt. Combine with beaten egg and spoon the mixture over the plums. Drizzle batter with melted butter. Bake in the preheated oven until the topping is brown, about 40 minutes.
Brush fish with 1 Tbsp. lime juice; sprinkle with seasoning mix. Cooking in skillet sprayed with cooking spray on medium heat 3 to 3-1/2 min. on each side or until fish flakes easily with fork, drizzling fish with 1 Tbsp. of the remaining lime juice for the last minute. Flake with fork into bite-size pieces. Mix mayo, remaining lime juice and 1 Tbsp. cilantro. Add to coleslaw blend; mix lightly. Top tortillas with coleslaw, fish, cheese and remaining cilantro.
Muddle habanero pepper slice and 2 slices fresh ginger together in a cocktail shaker until pulverized, about 20 seconds. Add gin, lime juice, simple syrup, and ice. Cover and shake until well chilled. Strain with a fine mesh strainer into a cocktail glass. Garnish with a thin slice of ginger on a toothpick.
In a small bowl, mix together cinnamon, nutmeg, ginger and cloves. Store in an airtight container.
Cook sugar, corn syrup, and water in a 2-quart pot over low heat, stirring constantly, until sugar is dissolved. (On humid days, use 1 tablespoon less water.) Cook, without stirring, to 260 degrees on candy thermometer (or hard ball stage). Beat egg whites in 1-1/2-quart bowl until stiff peaks form. Continue to beat while pouring hot syrup in a thin stream into egg whites. Add vanilla; beat until mixture holds its shape and becomes slightly dull. (Mixture may become too stiff for electric mixer). Fold in nuts (if you choose). Drop from buttered spoon onto waxed paper. Let stand at room temperature, turning candy over once, until outside of candy is firm--at least 12 hours. Store in airtight container.
Saute bacon in a large, deep skillet over medium high heat until evenly brown. Drain, crumble and set aside. In a large bowl, combine the lettuce, red bell pepper, green onions and corn, and mix together. Carefully stir in the cubed avocado. In a separate small bowl, whisk together the red wine and vinegar dressing, the blue cheese dressing, and the honey. Pour the dressing mixture over the salad and toss. Add bacon just before serving to keep it crunchy.
Preheat grill for medium heat and lightly oil the grate. Pour sugar into a saucepan; press halved lemons and limes cut-side down into the sugar. Set the saucepan with remaining sugar on grill; stir in 2 cups of water and whisk over the heat until dissolved into a syrup. Let cool. Place lemon and lime halves sugared-side down on grill and cook until browned, about 5 minutes. Place lemon and lime slices on the grill; cook until browned, 30 to 60 seconds on each side. Juice halved lemons and limes into a large pitcher. Add syrup and 2 cups water to the juice, 1/2 cup at a time, until the limeade achieves desired sweetness. Pour limeade into glasses filled with ice; garnish each glass with a grilled citrus slice.
Combine banana, mango, kale, white beans, coconut, and matcha powder in a blender; add water. Blend mixture until very smooth.
In a large pot, mix the onion, tomatoes, green bell peppers, red bell pepper, Anaheim chile peppers, banana peppers, and jalapeno peppers. Stir in the tomato sauce, tomato paste, vinegar, diced tomatoes, and brown sugar. Season with chili powder, Italian seasoning, and salt. Bring to a boil, reduce heat to low, and simmer 1 hour. Mix the cornstarch and water, and stir into the salsa to thicken. Transfer salsa to sterilized jars, leaving 1/2 inch headroom, and seal. Process jars in a boiling water bath 15 minutes. Store unsealed jars in the refrigerator.
Tart Shells: Reserve 1/4 cup (60 mL) granola; set aside. In food processor, combine remaining granola, almonds and coconut; pulse until coarsely ground. Add dates, coconut oil and honey; pulse until mixture comes together. Line 12 muffin cups with paper or foil liners. Divide granola mixture between muffin cups, pressing bottom and sides firmly with small glass or measuring cup. Freeze overnight or until firm. (Make-ahead: Freeze in airtight container until ready to serve.) Filling: Mix together yogurt, honey, lime juice and lime zest. Divide evenly between tart shells. Topping: Divide mango evenly over yogurt mixture. Sprinkle with reserved granola.
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 pumpkin, cover, and steam until fully cooked, 35 to 45 minutes. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan with olive oil. Place chia seeds in a blender; add hot water and let sit for 5 minutes. Scoop flesh out of pumpkin halves and add to blender. Add crystallized sugar cane juice and agave nectar to blender; blend until pumpkin mixture is very smooth. Mix spelt flour, brown rice flour, baking powder, cinnamon, salt, nutmeg, allspice, and cloves together in a bowl. Fold pumpkin mixture and walnuts into flour mixture until batter is just mixed; spoon into the prepared loaf pan. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 1 to 1 1/2 hours.
Grease and flour a 9 x 13 inch pan. Preheat oven to 350 degrees F (175 degrees C ). Toss sugar, sifted flour, salt, soda, and cinnamon together in a large bowl. Fold in oil, eggs, chopped nuts, and pie filling. Pour batter into prepared pans. Bake for 45 to 50 minutes, or until cake tests done.
Place the beef in a shallow dish. Combine soy sauce, sugar, green onion, garlic, sesame seeds, sesame oil, and ground black pepper in a small bowl. Pour over beef. Cover and refrigerate for at least 1 hour or overnight. Preheat an outdoor grill for high heat, and lightly oil the grate. Quickly grill beef on hot grill until slightly charred and cooked through, 1 to 2 minutes per side.
In a large bowl, stir together flour, 1/4 cup graham cracker crumbs, baking powder, and salt. Make a well in the center of the flour mixture; set aside. In a medium bowl, beat eggs lightly; stir in milk, butter or oil, honey, and vanilla. Add egg mixture all at once to the flour mixture. Stir just until moistened (batter should be slightly lumpy). Add batter to a lightly greased waffle baker preheated according to manufacturer's directions, spreading batter slightly toward the edges. Close lid quickly; do not open until done. Bake according to manufacturer's directions. When done, use a fork to lift waffle off grid and place on a wire rack. Repeat with remaining batter. Spread each waffle with 1 tablespoon HERSHEY'S Spreads Chocolate. Top each waffle with 1 tablespoon HERSHEY'S S'mores Baking Pieces. Press 2 waffles together to make a sandwich, with all the filling in the middle. Return to the preheated waffle iron, lining up waffle pattern if possible. Cook in waffle iron about 2 minutes more, or until filling is heated through. Serve warm waffles in tall stacks topped with remaining HERSHEY'S S'mores Baking Pieces. Sprinkle with additional graham cracker crumbles and/or colored sprinkles, if desired. Serve with desired syrups.
Pour the sugar into the milk in a saucepan. Bring to a boil over medium heat, stirring constantly. Remove from the heat and allow to cool before using.
Dissolve yeast in warm water in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 10 minutes. Add egg, egg white, oil, and vinegar; whisk until well combined. Grease a 2-pound loaf pan. Sift flour and xanthan gum into the bowl of a stand mixer fitted with the paddle attachment; mix on low speed. Gradually mix in yeast mixture. Increase speed to medium and mix until batter is smooth. Pour batter into the prepared loaf pan and smooth out. Cover with a towel and let rise in a warm place until doubled in volume, about 1 hour. Preheat the oven to 375 degrees F (190 degrees C). Bake in the preheated oven until the top is golden brown, about 45 minutes. Carefully tip the loaf out onto a work surface and gently tap the bottom; if it sounds hollow, it is done. Cover with a towel and let cool before slicing.
Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 10-inch fluted tube pan (such as a Bundt(R)). Cream butter and sugar together in a mixing bowl until thoroughly combined. Beat in eggs, one at a time, beating each egg until fully incorporated before adding the next one. Mix in cream cheese and vanilla extract. Mix in flour, about 1/2 cup at a time, until batter is smooth and velvety. Pour batter into prepared pan. Bake cake in the preheated oven until top is golden brown, about 1 1/2 hours.
Preheat the oven to 325 degrees F (165 degrees C). Melt butter in a large skillet over medium heat. Saute the onion and celery until tender. Stir in the condensed soup and chicken broth. Add the broccoli, water chestnuts, rice, chicken, and mushrooms. Cook and stir briefly. Season with salt and garlic powder. Mix in Cheddar cheese, and pour the mixture into a 9x13 inch baking dish. Bake for 30 minutes in the preheated oven, until heated through and bubbly.
Dredge steak in flour, salt and pepper. Heat a large skillet on medium high heat. Add oil to hot pan. Add meat and saute until browned. Stir in onion and saute. Stir in marinara sauce and wine and bring to boil. Add celery and green pepper; stir. Reduce heat, cover and simmer for 45 minutes. Heat a large pot of water to a boil and cook noodles until al dente. Remove from heat and drain. Serve meat sauce over noodles.
Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x9-inch casserole dish with cooking spray. Cook bacon in a large skillet until almost crisp, 5 to 7 minutes. Add onion and jalapeno peppers; cook and stir until just soft, 2 to 3 minutes. Toss in garlic; cook for 1 minute. Pour off and discard grease. Mix in hominy and pimentos; cook and stir for 1 minute. Add 1 1/2 cups of Cheddar cheese and salt and pepper to taste; stir until cheese is just melted, about 2 minutes. Transfer mixture to the casserole dish and top with remaining Cheddar cheese. Bake in the preheated oven until Cheddar cheese is bubbly, about 20 minutes.
Trim and wash mushrooms. Place in a large saucepan, cover with water, and bring to the boil. Remove saucepan from heat and drain. Return mushrooms to saucepan, add fresh water to cover, and bring to a boil again. Remove from heat and drain. Cut larger mushrooms into bite-sized pieces. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack mushrooms into hot, sterilized jars. Bring water, vinegar, onion, sugar, salt, peppercorns, allspice, and bay leaf to a boil in a large pot for 5 minutes. Remove from heat and set aside to cool, about 20 minutes. Pour liquid evenly over mushrooms, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and 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 into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 7 minutes. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Grease a large baking sheet with butter. Mix sugar and honey together in a large microwave-safe glass bowl; mixture will be very thick. Place in the microwave and cook on high for 1 minute. Stir, and cook 1 minute more. Stir mixture again, and cook until mixture boils and sugar is dissolved, an additional 30 seconds to 2 minutes. Stir walnuts into the bowl with the sugar mixture. Heat in the microwave another 3 to 4 minutes. Stir in butter, salt, cinnamon, and vanilla extract. Microwave until mixture is caramel in color, an additional 1 to 2 minutes. Carefully remove bowl from microwave, and quickly stir in baking soda until incorporated. Immediately pour mixture onto the buttered cookie sheet. Allow to cool until brittle is set, about 15 minutes. Break into pieces and store in an airtight container.
Preheat a sandwich/panini press according to manufacturer's instructions. Set one slice of bread on a work surface. Top bread with 1 slice cheese, apple slices, bacon slices, and remaining 1 slice cheese. Place remaining bread slice on top. Cook sandwich in the preheated panini press until bread is lightly toasted and cheese begins to melt, about 5 minutes.
In a medium bowl, mix together ginger, tamari, sea salt, barley flour, and water. Stir in mung bean sprouts, coating the sprouts with the batter. You may want to break some sprouts into smaller pieces before adding to the batter. Heat vegetable oil and sesame oil in a large skillet over medium heat. Reduce heat to low, and pour in batter to make one 6 inch pancake. Cook for about 4 minutes on each side. Serve hot or cool. Sprinkle cayenne pepper or more soy sauce over the cooked pancake if you like!
Place the chicken in a bowl, and cover with the teriyaki marinade sauce. Marinate at least 2 hours in the refrigerator. In a small bowl mix the tomatoes, onion, jalapeno pepper, and cilantro. Cover salsa, and refrigerate. In a small bowl, mix the mustard, honey, sugar, oil, vinegar, and lime juice. Cover dressing, and refrigerate. Preheat the grill for high heat. Lightly oil grill grate. Place chicken on the grill, and discard marinade. Cook for 6 to 8 minutes on each side, or until juices run clear. Arrange mixed salad greens on plates. Spoon some of the salsa over each salad, and sprinkle with 1/4 of the pineapple chunks. Break tortilla chips into large chunks, and sprinkle over salads. Lay some of the grilled chicken strips on each salad. Finally, drizzle dressing over each salad, and serve.
In a large bowl, whisk together the five-spice powder, ginger, sake, rice vinegar, tamari, and sesame oil. Add the tuna steaks and turn to coat; allow to marinate for 30 minutes. Combine the crushed wasabi peas and brown sugar. Remove the tuna steaks from the marinade, and press into the pea mixture to coat. Pour the marinade into a small saucepan and bring to a simmer over medium-high heat. Reduce heat to medium, and simmer until the sauce has reduced and thickened, 5 to 10 minutes. While the sauce is cooking, sear the tuna in a small amount of oil in a skillet over medium-high heat to desired doneness. Pour sauce over tuna to serve.
Line an angel food pan with parchment paper and brush with melted butter. Cream butter or margarine, and then beat in sugar. Beat in eggs one at a time, beating well after each addition. Stir in extract. Mix in flour, baking powder, and salt. Stir in raisins, cherries, pineapple, and mixed peel. Cover bowl and let sit at room temperature, 8 hours to overnight. Bake at 300 degrees F (150 degrees C) for 2 1/2 hours with a pan of hot water placed on the lowest rack of your oven during baking. Brush warm cake with some melted butter.
Combine soda and 1/2 cup barbeque sauce in a multi-functional pressure cooker (such as Instant Pot(R)). Add pork tenderloin. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 50 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Remove pork loin and drain liquid from the pot. Shred pork using 2 forks. Return to the pot and mix in remaining 1 1/2 cups barbeque sauce. Serve on hamburger buns and top with coleslaw.
In a medium bowl, mix the flour and heavy cream. Allow the mixture to stand until thickened, about 1 hour. Stir the eggs, beets, chives and turkey sausage into the flour and heavy cream. Mix in the allspice, baking soda and yam extract. Pour the mixture into a medium saucepan and bring to a boil. Stirring frequently, cook until liquid has evaporated, about 20 minutes.
Grease one 9x13 inch pan. Combine all the ingredients and mix well. Spread batter into the prepared pan. Let cake stand in a cool place and age for at least one week before serving.
Toast the cumin seeds in a dry skillet over medium-high heat until fragrant, about 2 minutes. Place the cumin seeds, garlic, chile pepper, salt, olive oil, orange juice, and lemon juice into the bowl of a blender; grind to a coarse paste. Toss the chicken with the marinade, then place into the refrigerator, and allow to marinate for about 2 1/2 hours. Preheat oven to 350 degrees F (175 degrees C). Heat a skillet over medium-high heat. Cook the chicken for 2 to 3 minutes on each side until browned. Place into the oven, and cook until the juices run clear, about 8 minutes. When the chicken is done, remove, cover with foil, and allow to rest for 3 to 5 minutes. While the chicken is in the oven, whisk together the olive oil, orange juice, lime zest, honey, and soy sauce in a skillet over medium-high heat. Simmer until the orange juice has reduced to 1/3 of original volume and is beginning to get thick and syrupy. Once thick, remove from heat, and whisk in the butter pieces one at a time until melted; set aside. To serve, place chicken on the plate and sprinkle with mango and avocado. Drizzle with the sauce, and garnish with cilantro and parsley.
Mix all-purpose flour, cornmeal, whole wheat flour, oat flour, baking powder, white sugar, egg replacer, and salt together in a bowl. Pour into an airtight container; shake well and store.
Bring a large pot of lightly salted water to a boil; add the macaroni and cook until al dente, 8 to 10 minutes; drain. Crumble the sausage into a large, deep skillet over medium heat; cook and stir the sausage until completely browned, 5 to 7 minutes. Combine the cooked sausage, tomatoes, broth, mushrooms, butter, pepperoni, onion powder, garlic powder, and pepper in a large pot over medium heat and simmer 50 minutes; add the cooked macaroni and cook another 10 minutes. Sprinkle with Parmesan cheese to serve.