HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine water, brown sugar, and white sugar in a large pot; stir until sugars dissolve. Add cranberries, onion, dates, raisins, vinegar, ginger, cinnamon, salt, garlic, and cloves. Bring to a boil, stirring occasionally. Reduce heat and simmer, stirring occasionally, until most of the cranberries have burst and sauce begins to thicken, about 15 minutes. Pour into a large bowl and refrigerate until set, about 45 minutes.
Combine gelatin mix and hot water until the gelatin dissolves. Stir in the can of cranberries and mix well. Add the room temperature sour cream and stir to combine. Place gelatin mixture in the refrigerator until almost set. Stir in the walnuts and return to the refrigerator until the mixture is completely set.
Dice grapefruit into blueberry-size pieces and transfer to a large bowl. Add blueberries, onion, cilantro, lime juice, jalapeno pepper, and honey; mix well.
Preheat oven to 375 degrees F (190 degrees C). Cook and stir bacon in a large skillet over medium-high heat until evenly browned, about 10 minutes. Use a slotted spoon to remove bacon and discard most of the drippings, leaving about 2 teaspoons bacon drippings in the skillet. Drain bacon on paper towels. Cook and stir onion in the hot drippings until translucent, about 5 minutes. Stir cooked bacon, dates, oregano, and basil into onion; add chicken stock to thin the filling. Cut the top and stem from the squash, jack o'lantern-style, and scoop out seeds and stringy pulp. Cut out and discard small button at the bottom of the squash. Stuff the date filling into the cavity and replace the top. Set squash into a baking dish, pour in 1/2 inch of water, and cover with aluminum foil. Bake in the preheated oven until squash is tender, 40 minutes to 1 hour. Test for doneness by removing top and inserting a thin, sharp knife into the flesh at the bottom. Slice squash into wedges to serve.
Dust a flat work surface lightly with flour. Unroll puff pastry and roll out to a rectangle. Spread a thin layer of herbed cream cheese over the puff pastry. Cover with smoked salmon slices and sprinkle with dill, leaving a 1-inch border. Roll puff pastry up tightly like a jelly roll and wrap in plastic wrap. Refrigerate for 15 minutes. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Slice puff pastry roll into 1/4-inch-thick slices and lay on the prepared baking sheet. Bake on the center rack of the preheated oven until lightly browned and puffed up, 20 to 25 minutes.
At the beach dig a hole in the sand with the approximate proportions: width = 2 feet, length = 4 feet, depth = 1-1/2 feet. Line the hole with stones from the beach. Build a fire inside of the hole and cover with rocks from the beach. Heat the stones for 2 to 3 hours. Remove coals and/or embers from the hole. Arrange hot stones evenly across the bottom of the hole. Place fresh 1/2 bushel seaweed (wet) on top of the hot stones. Working quickly layer the food on top of the seaweed, the food should be layered evenly on top of each other in the following order: clams, mussels, fish, sausage, hotdogs (wrapped in cheesecloth), onions, potatoes (white and sweet), corn, and finally lobsters. Cover food with a clean, wet cloth. Place remaining seaweed on top of cloth. Cover entire hole of food with a wet tarpaulin, sealing the steam created by the hot stones and seaweed in. Allow a very small amount of steam to escape to relieve pressure. Let bake cook for 1 or more hours. The bake is completed when the potatoes are soft. Serve bake with melted butter to dip the seafood in and lobster crackers. Don't forget napkins -- you'll need 'em!
Preheat the oven to 300 degrees F (150 degrees C). Grease a 9 inch tube pan and one 9x5 inch loaf pan. Sift the flour, sugar, cocoa, cornstarch, baking soda, salt, cinnamon and cloves into a large bowl. Stir in the applesauce and oil, then mix in the raisins, dates, mixed fruit and 2 cups of walnuts. Pour into the prepared pans. Pans should be about 3/4 full if using mini pans, or an assortment. Bake for 1 hour in the preheated oven, or until a toothpick inserted into the crown of the cake comes out clean.
In a large bowl, sift all-purpose flour, milk powder, baking powder, baking soda and salt. Stir in whole wheat flour. In a small bowl, combine sugar, eggs, water, butter and vinegar. Make a well in the flour mixture, and pour in the egg mixture. Mix until smooth. Heat a lightly oiled griddle or frying pan over medium heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.
In a small saucepan, heat margarine and water over low heat. When margarine has melted, remove pan from heat and stir in salt and 1/4 cup sugar. In a small bowl, dissolve yeast and 1/4 cup sugar in 1 cup warm water. Let stand until creamy, about 10 minutes. In a large bowl, combine yeast mixture and margarine mixture. Stir in beaten eggs and 2 cups self-rising flour. Beat in remaining flour 1 cup at a time, mixing well after each addition, until a stiff dough is formed. Divide dough into two pieces and place each piece in a well oiled freezer bag. Refrigerate for at least 24 hours. Remove dough from refrigerator. Pull off pieces of dough and form into 2 inch diameter balls. Place in lightly oiled baking pans so that edges of balls are just touching. Cover and let rise in a warm place until doubled in volume, about 2 hours. Preheat oven to 375 degrees F (190 degrees C). Bake dough balls 15 minutes, until golden brown.
In a medium bowl, mix together the flour, cornmeal, baking powder and salt. Mix in the sun-dried tomato pest until evenly distributed. Add water 1 teaspoon at a time so that the mixture is just moist enough to form a ball. Heat a large heavy skillet over medium heat. Form the dough into a ball. On a lightly floured surface, flatten the dough out to 1/4 inch thickness, or about as thick as a very thin pizza crust. Place the flat dough into the preheated pan, and fry for about 3 to 4 minutes on each side. When done, each side should have several browned spots. Serve immediately, or store at room temperature. It keeps very well.
Heat a large skillet over medium-high heat. Spread butter onto one side of each slice of bread. Place up to 4 of the slices of bread, butter side down in the skillet. Top each piece with one slice of cheese, two slices of ham, and about 2 tablespoons of the crushed pineapple. Place remaining slices of bread on top with the butter side up. When the bottom of the sandwich is golden brown, flip sandwiches, and cook until browned on the other side, about 1 minute. Repeat steps with remaining ingredients if all four sandwiches do not fit in your skillet.
Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet with cooking spray. Heat olive oil in a saucepan over medium heat. Cook and stir onion in hot oil until slightly browned, about 5 minutes. Add tomatoes, leek, garlic, and salt; saute until tomatoes are soft, about 5 minutes more. Sprinkle lemon juice over the vegetable mixture. Stir in basil; heat until wilted, about 1 minute. Arrange portobello mushroom caps onto the prepared baking sheet. Fill mushroom caps with onion mixture. Sprinkle Parmigiano-Reggiano cheese on top. Bake in the preheated oven until mushrooms are heated through and the Parmigiano-Reggiano cheese has melted, about 12 minutes. Sprinkle with parsley.
Prepare rice according to package directions. Preheat oven to 400 degrees F (200 degrees C). While rice cooks, saute bacon pieces in a 10-inch oven proof skillet over medium heat until starting to crisp, about 5 minutes. Drain off all but 1 tablespoon bacon fat, then add the scallion whites and edamame (or if desired, use 1 cup frozen green peas) to the bacon in the pan and saute one minute. Add the cooked rice, and saute one minute. Whisk together the eggs, 1/2 cup sour cream, and the salt, and add to the pan, swirling gently to distribute the egg mixture evenly throughout the other ingredients. Cook undisturbed for 2-3 minutes, until edges look set then place the pan in the preheated oven until set in the center, about 10 minutes further. Mix together the scallion greens with the remaining 1/2 cup sour cream, and serve frittata in wedges topped with a dollop of the scallion cream.
Preheat oven to 325 degrees F (165 degrees C). Oil a 9 x 4 inch pan. In a small bowl, combine flour, cinnamon, salt, nuts, and raisins. In a large bowl, blend eggs, sugar, and oil. Mix baking soda into pulp, and add to sugar mixture. Fold in flour mixture. Pour batter into prepared pan. Bake for 75 minutes, or until tester inserted in the center comes out clean.
Preheat oven to 400 degrees F (200 degrees C). In a large bowl combine the chicken, rice, soup, mayonnaise, onion, celery, water chestnuts, lemon juice, water, salt and pepper. Mix well. Spread this mixture into a lightly greased 9x13 inch baking dish. Cover with cheese, then potato chips. Bake in the preheated oven for 20 to 25 minutes or until the potato chips are lightly browned.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Bring a large pot of lightly salted water to a boil. Add the macaroni pasta, and cook until al dente, 8 to 10 minutes. Drain and rinse with cold water. Whisk the mayonnaise, sour cream, mustard, sugar, vinegar, salt, and pepper in a large bowl until the sugar has dissolved. Add the bacon, pasta, tomato, cucumber, egg, and celery. Gently fold until the salad is evenly covered with the dressing. Sprinkle with the sliced olives to serve.
Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, combine butter or margarine, flour and chopped walnuts. Mix, then pat into bottom of 9x13 " pan. Bake at 375 degrees F (190 degrees C) for 20 minutes. Allow to cool. Beat softened cream cheese with confectioners sugar until smooth. Fold in 1/2 of the whipped topping. Spread over cooled crust. In a medium bowl, combine chocolate pudding mix with 3 cups milk. Mix well and spread over cream cheese mixture. Spread remaining 1/2 container of whipped topping over pudding. Sprinkle with 1/2 cup chopped nuts.
Combine blueberries, strawberries, watermelon, and grapes in a bowl; add coconut.
Unroll BelGioioso Unwrap & Roll(R). Layer lettuce, tomato and bacon onto sheet. Roll and slice into pinwheels for a hearty and delicious appetizer.
Mix olive oil, Parmesan, garlic, mayonnaise, vinegar, bread crumbs, sesame oil, lemon juice, Worcestershire sauce, Dijon mustard, chili powder, black pepper, basil, hot pepper sauce, salt, oregano, paprika, and cayenne pepper in a shaker or bottle with a lid; shake vigorously. Refrigerate for at least 4 hours to let the flavors combine.
Place salmon filets in a medium, nonporous glass dish. In a separate medium bowl, combine the peanut oil, soy sauce, vinegar, green onions, brown sugar, garlic, ginger, red pepper flakes, sesame oil and salt. Whisk together well, and pour over the fish. Cover and marinate the fish in the refrigerator for 4 to 6 hours. Prepare an outdoor grill with coals about 5 inches from the grate, and lightly oil the grate. Grill the fillets 5 inches from coals for 10 minutes per inch of thickness, measured at the thickest part, or until fish just flakes with a fork. Turn over halfway through cooking.
Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select White Bread or Basic cycle, and Start.
Place a 10-inch tube pan in the oven. Preheat oven to 425 degrees F (220 degrees C). Beat egg whites with salt in a glass or metal bowl until foamy. Add cream of tartar and continue to beat until egg whites stand in peaks. Gradually add honey while beating continually to integrate until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Sift flour and white sugar together. Add 1/3 of the flour mixture into the egg whites and fold gently with a spoon to integrate; repeat in two more additions of the flour mixture to completely incorporate. Stir vanilla into the batter. Remove hot tube pan from the preheated oven. Pour the batter into the hot pan. Thump pan several times on a flat surface to break air bubbles in batter. Bake in the preheated oven until golden and the top springs back when lightly pressed, 22 to 25 minutes. Cool cake in pan on a wire pastry rack for at least 2 hours. Run a long, thin metal spatula or knife around edge of pan to loosen cake from pan.
Melt the butter in a skillet over medium heat; stir the brown sugar, syrup, and cinnamon into the melted butter until the sugar dissolves, 2 to 3 minutes. Add the banana slices and stir to coat; simmer until hot, 1 to 2 minutes.
Preheat oven to 375 degrees F (190 degrees C). Combine grapes, olive oil, chopped thyme, and chopped oregano together in a bowl and lightly toss to coat. Place grapes on baking sheet. Bake in preheated oven until grapes begin to wrinkle and split, about 15 minutes. Drizzle with balsamic vinegar and season with salt and ground black pepper.
Preheat oven to 400 degrees F (200 degrees C). Spread pecans evenly on a baking sheet. Toast for 8 to 10 minutes, or until lightly browned and fragrant. In a small bowl, stir together the vinegar, mustard, sugar, salt, and pepper; mix until sugar and salt dissolve. Whisk in olive oil. In a salad bowl, toss together the greens, cranberries, pecans, onions, and cheese. Drizzle with vinaigrette, and toss gently to coat.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 large baking sheets. Combine water, mashed bananas, honey, vanilla, and egg in a large bowl. Stir in whole-wheat flour and baking powder. Beat dough with an electric mixer on medium speed until ingredients are thoroughly combined, 1 to 2 minutes. Turn dough onto a floured surface and knead until no longer sticky, 5 to 8 minutes. Roll out dough to 1/4-inch thickness and cut into mini shapes with your favorite cookie cutter. Place dough shapes on prepared baking sheets. Bake in preheated oven until cookies are lightly browned, about 20 minutes. Turn off the oven and leave cookies until thoroughly dry and crisp, 30 to 40 more minutes. Remove baking sheets from oven and allow cookies to cool on pans for 10 minutes. Transfer cookies to wire rack to fully cool.
Fill a rocks glass with 1 cup ice and set aside to chill, about 5 minutes. Discard ice. Combine Peychaud's Bitters, Angostura Bitters and sugar cube in a cocktail shaker; mash well with a cocktail muddler. Add 1 cup ice and whiskey. Stir until chilled and strain into the chilled glass. Twist a lemon peel over the surface of the cocktail to extract the essence; discard lemon peel.
Melt butter in a saucepan over low heat. Add orange juice and brown sugar; stir until sugar dissolves, 2 to 3 minutes. Stir in kombucha, cinnamon sticks, and cloves. Simmer gently until flavors combine, about 5 minutes. Stir in brandy and pour into mugs.
Combine 2 1/2 cups water and lentils in a saucepan; bring to a boil. Reduce heat, cover saucepan, and simmer until all the liquid is absorbed and lentils are tender, 20 to 30 minutes. Mix 1/3 cup water and ground flax seed together in a bowl; set aside until thickened, at least 10 minutes. Heat olive oil in a large pot over medium heat; cook and stir onion, mushrooms, celery, and garlic until softened and liquid from mushrooms has evaporated, 5 to 10 minutes. Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan. Transfer cooked lentils to a food processor and pulse until about 75 percent of lentils are mashed. Mix onion-mushroom mixture, oats, flour, basil, black pepper, salt, and onion powder into lentils until well combined. Press lentil mixture into the prepared loaf pan. Combine ketchup, brown sugar, mustard, and barbeque sauce in a saucepan over medium-low heat; cook and stir until glaze is smooth and brown sugar is dissolved, about 5 minutes. Remove saucepan from heat. Bake loaf in the preheated oven for 35 minutes. Spread 1/4 cup glaze over lentil loaf; continue baking until cooked through, 10 to 15 minutes more. Serve lentil loaf with remaining glaze on the side.
Soak water chestnuts in a bowl with soy sauce for at least 3 hours; drain. Preheat oven to 350 degrees F (175 degrees C). Wrap each water chestnut with a piece of bacon; secure with a toothpick and arrange on a shallow baking dish. Repeat with remaining water chestnuts. Bake in the preheated oven until bacon is crisp, 25 to 35 minutes. Meanwhile, mix brown sugar, mayonnaise, and chili sauce in a bowl until dipping sauce is smooth. Serve bacon-wrapped water chestnuts with dipping sauce.
Spray inside of 4.5-quart slow cooker and large skillet with cooking spray. Heat skillet over medium-high heat. Sprinkle beef with salt, Italian seasoning and pepper; cook 3 to 5 minutes or until browned on each side, turning once. Place beef in slow cooker. Add broth to skillet, stirring to loosen brown bits from bottom of skillet; pour over beef in slow cooker. Pour undrained tomatoes over beef. Cook on LOW 8 to 10 hours or HIGH 4 to 6 hours, until beef is very tender. Remove beef from slow cooker and shred with two forks; return to slow cooker. To serve: Place 2 pieces of cheese on bottom of each roll. Top evenly with shredded beef, giardiniera and peppers. Serve with cooking juices for dipping, if desired.
Whisk rice vinegar, fish sauce, grated ginger, garlic, hot sauce, red curry powder, and red curry paste in a shallow dish. Set aside. Puncture flank steak several times with a fork and place in the vinegar mixture. Cover and marinate at room temperature for 1 hour. Preheat an outdoor grill for high heat, and lightly oil the grate. Place steak on the grill and basil on top of steak. Grill steak for 6 minutes. Remove basil, turn meat over, and place basil back on top of steak. Cook the steak until it begins to firm and is hot and slightly pink in the center, about 6 more minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
Stir 1 cup orange juice, water, sugar, and honey together in a large saucepan. Bring to a boil and stir cranberries, blueberries, raspberries, orange juice, and orange zest into mixture. Reduce heat to low and simmer, mashing berries occasionally to create a thicker texture, 15 to 20 minutes. Stir pumpkin pie spice into sauce. Refrigerate at least 3 hours up to overnight before serving.
Soak mushrooms 20 to 30 minutes in cold water to rehydrate. Dry, and coarsely chop. Heat oil in a medium saucepan over medium heat. Stir in mushrooms, garlic, and red pepper. Cook until browned. Stir in clams and white wine. As clams open, remove to a medium bowl, discarding those that remain closed. Mix tomatoes, clam juice, and parsley into the mushroom mixture. Simmer until slightly thickened, about 15 minutes. Bring a large pot of lightly salted water to a boil. Add linguine, and cook for 8 to 10 minutes or until al dente; drain. Return clams to the broth mixture and cook until heated through. Thoroughly mix in cooked linguine just before serving.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5-inch loaf pans. In a large bowl, mix the brown sugar, banana, eggs, and vanilla. For moister bread, add oil, if desired. In a separate bowl, sift together 3 cups flour, baking soda, salt, cinnamon, all spice, cardamom, and cloves. Alternately blend the flour mixture and beer into the banana mixture. Toss the walnuts with the remaining flour. Stir in the dates and ginger to the mixture and blend well. Pour into two loaf pans. Bake in preheated oven until inserted toothpick inserted into the center of each loaf comes out clean, about 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Cut a slit in one side of the cherry tomatoes, and insert a sliver of garlic into each. Arrange tomatoes in a single layer on a baking sheet. Drizzle with olive oil and sprinkle with salt. Bake tomatoes about 20 minutes in the preheated oven, until slightly shriveled. Serve warm.
Preheat oven to 375 degrees F (190 degrees C) In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Sift together the flour, baking soda, salt, cinnamon and nutmeg, gradually stir into the creamed mixture. Finally, stir in the quick oats and dried fruit. Drop by rounded spoonfuls onto the unprepared cookie sheet. 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.
Preheat oven to 350 degrees F (175 degrees C). In a small bowl combine the marmalade, curry powder, salt and water. Mix together. Place chicken pieces, cut side down, in a lightly greased 9x13 inch baking dish and spoon marmalade mixture over chicken. Bake uncovered at 350 degrees F (175 degrees C) for 45 minutes, spooning sauce over chicken several times. (Note: If sauce begins to stick to the baking dish, add an additional 1/4 cup water). Remove chicken from baking dish and skim fat off of the sauce. Serve sauce hot with the chicken.
Remove stems, veins and most of the seeds of the bell and jalapeno peppers. Mince peppers in a food processor. In a 5-quart pot over high heat, combine bell peppers, jalapenos, sugar and vinegar. Bring to a rolling boil; boil for 3 minutes. Remove from heat and cool for 5 minutes. Stirring constantly, add the pectin and let mixture continue to cool for 2 minutes more. Now stir for 1 minute. Pour into hot, sterilized jars and top with sterilized lids. Secure lids with bands and allow jars to cool slowly, creating a vacuum seal.
Preheat oven to 430 degrees F (220 degrees C). Season shrimp all over with onion powder, garlic powder, salt, smoked paprika, and chipotle pepper powder. Set shrimp into a baking dish. Bake shrimp in the preheated oven until bright pink on the outside and the meat is no longer transparent in the center, about 8 minutes. Use a ring mold (slightly larger in diameter than the diameter of the goat cheese slices) to cut watermelon into circle shapes. Cut circle shapes into twelve 1/4-inch thick slices. Place a slice of watermelon on a plate. Top with 1 slice cheese, 1 slice watermelon, 1 slice cheese, 1 slice watermelon, 2 shrimp, respectively, to form a salad stack. Repeat with remaining watermelon slices, cheese, and shrimp. Drizzle balsamic vinegar over each stack and garnish with basil.
Preheat oven to 350 degrees F (175 degrees C). Grease and sugar two 9x5-inch loaf pans. Combine flour, salt, and baking soda in a bowl. Mix mashed peaches and sour cream in another bowl. Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. Add eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in vanilla extract and almond extract with the last egg. Pour in the flour mixture alternately with the peach mixture, mixing until just incorporated. Bake in preheated oven until a toothpick inserted into the center comes out clean, about 65 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a muffin pan, or use paper liners. In a large bowl, combine flour and sugar. Stir in baking powder, baking soda, cinnamon, nutmeg and salt. Cut in shortening until mixture resembles coarse crumbs. Make a well in the center, and pour in milk, eggs, zucchini and vanilla. Fold in walnuts. Fill muffin cups 2/3 to 3/4 full. Sprinkle tops with brown sugar. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool.
Whisk the soy sauce and cayenne pepper in a small bowl until the cayenne pepper is dissolved; set aside. Heat the vegetable oil in a large skillet over medium-high heat; cook the potatoes in the hot oil until golden brown, about 5 minutes. Stir in the onions, bell pepper, and sesame seeds; cook 1 minute more. Pour the soy sauce mixture over the potatoes; cook and stir until the liquid is completely absorbed, 1 to 2 minutes.