HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut ribs into serving size pieces and place in a 9x13 inch baking dish. Preheat oven to 325 degrees F (165 degrees C). In a medium saucepan saute onion, garlic and mushrooms in oil until tender. Add vinegar, honey, lime juice, mustard, salt, pepper, soy sauce, water and chili sauce and mix together well. Warm mixture throughout. Pour this sauce over the ribs and bake in the preheated oven for 1 hour or until ribs are tender and internal temperature has reached 160 degrees F (70 degrees C). Baste often with sauce.
Combine red wine, orange slices, honey, brandy, cinnamon sticks, cloves, and ginger in a slow cooker. Cook on Low until wine is steaming, 20 to 25 minutes.
Place 1/2 cup cocoa powder into a mixing bowl and stir in maple syrup, vanilla extract, and salt. Pour in melted coconut oil and stir until thoroughly combined. Continue to stir until coconut oil hardens and the mixture looks grainy and thick. Place walnuts into a dry skillet over medium heat; shake skillet until walnuts are hot and smell nutty and fragrant, 30 seconds to 1 minute. Turn off heat and let walnuts cool slightly, about 1 more minute. Stir warm walnuts into fudge; mixture will soften from the walnuts' heat. Stir fudge until smooth and glossy. Pour fudge into a silicone mold for making small ice cubes. Scrape any excess fudge back into the mixing bowl. Smooth the tops of the fudge pieces. Wrap mold in plastic wrap and freeze until fudge is firm and set, at least 30 minutes. Remove plastic wrap and pop each fudge piece out of the mold. Dust pieces lightly with 1 teaspoon cocoa powder before serving or packaging as gifts. Serve cold; freeze leftovers.
Drizzle olive oil into the bottom of a slow cooker, and arrange half the onion slices over the oil. Lay the beef roast on top of the onion, and sprinkle the rest of the onion slices and the garlic around the roast. Sprinkle the balsamic vinegar, tomato paste, and water around the roast. Cover the slow cooker, set to High, and cook until the meat is tender, about 6 hours. Shred the meat into bite-size pieces with two forks, and season with salt and pepper. Serve with the juices from the slow cooker.
Preheat oven to 375 degrees F (190 degrees C). Cream together the butter, white sugar, and brown sugar until fluffy. Beat in the egg, vanilla extract, and coconut extract. Combine both amounts of flour, baking soda, and salt in a separate bowl; mix into the butter mixture until just combined. Fold in the chocolate chips, 1/2 cup almond candy pieces, and flaked coconut until evenly distributed. Roll the dough into walnut-sized balls and place 3 inches apart onto ungreased baking sheets. Bake in the preheated oven until the edges become golden brown, 9 to 11 minutes. Immediately after removing from the oven, press a few of the remaining 1/4 cup almond candy pieces into each cookie decoratively.
Preheat oven to 350 degrees F (180 degrees C). Grease and flour a 9x13 inch baking pan. Melt the butter over medium heat. Remove from heat and stir in the chocolate until smooth. Beat in the eggs one at a time, then stir in the sugar and vanilla. Combine the flour and salt, gently stir into the mixture until just blended. Spread evenly into the prepared pan. Bake for 25 to 30 minutes in the preheated oven, until brownies begin to pull away from the sides of the pan.
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan. Place the margarine and brown sugar in the cake pan and transfer the pan to the hot oven until the sugar is melted and bubbly, about 5 minutes. Remove from the oven; arrange the persimmon slices over the topping in the cake pan. Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Stir in the persimmon pulp. In a separate bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Gradually add the flour mixture to the batter, stirring just to mix. The batter will be stiff, since the only liquid comes from the persimmon pulp. Stir in the pecans and lemon zest. Spoon the cake batter evenly over the persimmon slices and return the cake pan to the preheated oven. Bake until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pan for 10 minutes before inverting the cake right-side-up on a serving platter.
Mix cabbage and carrots in a large ceramic or glass jar at least 1 gallon in volume. Stir salt into spring water in a large bowl until dissolved; pour over cabbage mixture which should be completely submerged. Use an inverted small saucer to keep pressure on cabbage to keep it submerged in the liquid. Cover container with a clean kitchen towel. Poking holes through the cabbage mixture to the bottom of the container with the handle of a wooden spoon to help gas escape once a day, keep on counter at room temperature for 3 days. Pour a small amount of the liquid from the container into a small bowl; stir sugar into the liquid until dissolved. Return the liquid to the container. Cover container, again assuring the vegetables are submerged in liquid. Keep on counter for 2 days more, again poking holes into the mixture to help trapped gasses escape daily. Transfer vegetables and liquid to jars, seal, and refrigerate between uses.
Whisk sweetened condensed milk and milk together in a bowl; pour into a blender. Add 1/2 banana and blend for 1 to 2 minutes. Add another 1/2 banana; blend. Repeat until all 1/2 bananas are used and creamer is smooth.
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Rub red pepper, yellow pepper, and onion slices with vegetable oil to prevent sticking. Grill on the preheated grill until blackened on both sides, about 5 minutes per side. Put grilled peppers in a paper bag, seal tightly, let stand for 10 minutes. Remove peppers; discard skins, seeds, and stems. Chop peppers and onion slices roughly. Place peppers, onions, parsley, bread, lemon juice, garlic, and thyme in a blender; pulse until roughly chopped. Drizzle olive oil into running blender until mixture becomes smooth, 2 to 3 minutes. Season with salt, stir to combine.
In a medium bowl, mix together cream cheese, salmon, lemon juice, Worcestershire sauce, garlic, onion powder, seafood seasoning and ground black pepper. Chill in the refrigerator until serving.
Preheat oven to 375 degrees F (190 degrees C). Line cookie sheets with aluminum foil or baking parchment. Steam raisins in a vegetable steamer over shallow water in a saucepan. Boil water for 3 minutes, until raisins are moist. Remove raisins and let dry on cloth. In a large bowl, cream together the butter, sugar and vanilla until smooth. Beat in eggs and sour cream until well blended. Sift together flour and baking soda; stir into the butter mixture. Mix in raisins, nuts and chocolate. Drop dough by tablespoons 2 inches apart on cookie sheets. Bake 13 to 15 minutes, until lightly colored. Let cool on wire racks.
Preheat oven to 350 degrees F (175 degrees C). Mix graham cracker wafer crumbs, butter and brown sugar until well combined. Set aside 1/4 cup of this mixture for a topping and press the remainder into one 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 10 minutes. Set aside to cool. Dissolve raspberry gelatin in the boiling water and add the frozen raspberries, stirring until melted. Chill until partially set and spread on wafer base. Melt marshmallows with the milk. When cool, fold in whipped cream and spread on top of raspberry mixture. Sprinkle with remaining crumbs. Chill for 3-4 hours before serving.
Build a campfire and place a grill grate on top. Allow the fire to burn until it has accumulated a bed of coals. Rake the coals into a flat bed on one side of the fire. Combine oil and vinegar in a small bowl. Brush 3/4 of vinaigrette onto both sides of naan. Place naan on grill. Cook bubbly side-down, until grill marks appear, about 2 minutes. Remove naan and brush with the remaining 1/4 of the vinaigrette. Layer mozzarella, tomato slices, and baby tomatoes on top. Sprinkle salt and pepper over pizza. Grill until bottom is golden brown and cheese is melted, 3 to 5 minutes. Garnish with basil.
In a medium saucepan stir together rice, chicken stock, herbes de Provence, salt, and pepper. Set over high heat, and bring to a simmer; cover, and cook 20 minutes. Fluff with a fork, and serve.
Dice chicken into small cubes. Transfer to a mixing bowl. Add celery, blue cheese, cream cheese, and hot sauce. Season with salt, black pepper, and cayenne pepper. Mix with a spoon until filling is well combined.
 Watch Now Beat egg and water together. Brush egg wash over the edges of 1 wonton wrapper. Place a heaping tablespoon of filling near one edge. Spread out with your fingers, leaving a 1/2-inch border. Roll edge up over filling. Crimp in both edges and roll over once more. Fold in about 1/4 inch of dough on either side to seal the ends. Apply more egg wash on top and continue rolling. Place on a plastic-lined baking pan. Repeat with remaining wonton wrappers and filling.
 Watch Now Fill a skillet with enough oil to reach halfway up the egg rolls. Heat to 350 degrees F (175 degrees C) in a skillet over medium heat. Add a batch of egg rolls; fry until browned and crispy, about 2 minutes per side. Drain on a paper towel-lined plate. Fry remaining egg rolls.
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Preheat oven to 350 degrees F (175 degrees C). Lightly butter eight 3/4 cup custard cups or souffle dishes. In a heavy skillet over medium heat, melt butter. Add shallots and poblano pepper; saute until pepper is tender, about 3 minutes. In a blender or food processor, puree corn. Add half-and-half, eggs, flour, salt, sugar, nutmeg and white pepper. Pulse until mixture is smooth; transfer to large bowl. Stir in crabmeat and poblano chile mixture. Divide custard among prepared cups. Sprinkle 1/2 teaspoon cheese over each. Place cups in large roasting pan. Pour enough hot water into pan to come halfway up sides. Bake at 350 degrees F (175 degrees C) for 50 minutes or until custards are set in center and knife inserted into center comes out clean.
Preheat oven to 350 degrees F (175 degrees C). Grease three 9-inch cake pans. Combine flour, canola oil, white sugar, buttermilk, eggs, vinegar, baking soda, 1 teaspoon vanilla extract, and cocoa powder in a large bowl. Mix until evenly distributed, 2 to 5 minutes. Pour batter evenly into the prepared cake pans. Bake in the preheated oven until golden brown, about 20 minutes. Remove from oven and let cool, about 30 minutes. Combine sweetened condensed milk, dark brown sugar, butter, 2 teaspoons vanilla extract, and salt in a saucepan over medium heat. Bring to a boil. Stir constantly until frosting is thick, 3 to 5 minutes. Let cool, about 5 minutes. Remove cooled cakes from pans. Spread frosting onto the cooled cake layers. Stack layers; frost top and sides.
Heat butter in a Dutch oven over medium heat; add carrots, potato, onion, celery, chicken broth, and ginger. Cover and cook, stirring occasionally, until vegetables are tender, about 30 minutes. Uncover and cool for 15 minutes. Transfer soup in batches to a food processor; blend until smooth. Return soup to the Dutch oven; stir in cream. Add curry powder, salt, and black pepper; cook over low heat until heated through, about 10 minutes.
In a large bowl, combine the milk, cream, sugar, salt, vanilla, strawberries, and food coloring. Pour the mixture into the freezer bowl of an ice cream maker, and freeze according to manufacturer's directions.
Heat 1/2 cup butter, white sugar, and cocoa powder in a saucepan over medium heat; cook and stir just until butter melts, about 2 minutes. Remove saucepan from heat; stir in beaten egg. Return pan to stove; cook and stir until cocoa mixture thickens slightly, about 3 minutes. Remove saucepan from heat. Stir graham cracker crumbs, coconut, and walnuts into cocoa mixture. Press mixture firmly into an ungreased 9x9-inch baking pan. Beat 1/4 cup butter, confectioners' sugar, cherry juice, and almond extract in a bowl with an electric mixer until smooth; stir in cherries. Drop cherry mixture by spoonfuls over base layer, then spread evenly. Let cherry mixture layer stand until slightly firm, about 10 minutes. Using your hand, pat cherry mixture layer to smooth. Melt 1 tablespoon butter in a small saucepan over low heat; stir in chocolate chips. Cook and stir mixture until melted and smooth, about 3 minutes. Pour chocolate mixture over middle layer. Working quickly, smooth chocolate with the back of a spoon. Chill before cutting into bars, about 30 minutes.
Heat oven to 350 degrees F. Coat baking sheets with no-stick cooking spray. Beat shortening and brown sugar in large bowl with electric mixer on medium speed until creamy. Beat in eggs, milk and vanilla. Combine flour, salt and baking soda in medium bowl. Add to egg mixture. Mix well. Stir in granola and chocolate chips. Drop by rounded tablespoonfuls onto prepared baking sheets. Bake 9 to 10 minutes or until bottoms are lightly browned. Cool 2 minutes. Remove to wire rack to cool completely.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan. Mix whole wheat flour, brown sugar, flaxseed meal, oats, white sugar, baking powder, baking soda, and salt together in a large bowl. Combine eggs, butter, 1/3 cup plus 1 tablespoon butter milk, and vanilla extract in another bowl. Stir in flour mixture. Add bananas; mix until batter is well-combined. Pour into the prepared loaf pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 minutes to 1 hour. Cool in the pan for 5 minutes. Invert onto a wire rack and let cool, about 25 minutes.
Heat lard in a large Dutch oven over medium heat until melted. Add 1/2 the paprika and stir to blend. Add onions and red bell pepper; stir to coat. Cook until just soft, about 3 minutes. Transfer vegetables to a bowl and drain lard back into Dutch oven. Add veal and remaining paprika to the Dutch oven. Stir to coat the meat; cook until browned, 5 to 7 minutes. Add more lard if needed. Return cooked vegetables and any juices to the Dutch oven. Add broth and bring just to a boil. Reduce heat and simmer, uncovered, stirring occasionally, until tender, 45 minutes to 1 hour. Add more broth if needed. Season with salt, pepper, and additional paprika. Finish the sauce just before serving by stirring sour cream in thoroughly.
Mix cream cheese and agave nectar together in a large bowl. Stir in green grapes, red grapes, and walnuts. Refrigerate cream cheese mixture for at least 2 hours before serving.
Preheat the oven to 325 degrees F (165 degrees C). Place lamb in a roasting pan. Add mashed tomatoes, onion, olive oil, oregano, salt, pepper, and lemon juice. Combine and make sure lamb is well coated. Cover pan with a lid or aluminum foil. Bake in the preheated oven for about 3 hours. Remove from the oven and remove aluminum foil; leave oven on. Add water and orzo directly to the roasting pan. Return to the hot oven and bake until pasta is cooked and very little liquid remains, 30 minutes to 1 hour. Add feta cheese and mix until melted and combined.
Preheat the broiler. Arrange tomatoes on a medium baking sheet. Checking frequently and turning occasionally, broil tomatoes until darkened, about 5 minutes. Remove from heat and place in a small, sealed container to cool, about 15 to 20 minutes. Remove and discard tomato skins. Chop tomatoes and place in a medium bowl. Mix in red onion, garlic, red chile peppers, cilantro, olive oil, lemon juice, salt and pepper. Cover and allow to stand about 1 hour before serving.
Heat olive oil in a saucepan over medium heat. Add garlic and cook until just fragrant, about 30 seconds. Add crushed tomatoes, tomato paste, salt, oregano, and thyme. Simmer until tomatoes are soft, about 10 minutes. Add baking soda and stir. Simmer until thickened, about 10 minutes more. Remove from heat and stir in kefir.
Heat heavy cream, 1 cup half-and-half, and milk in a saucepan over medium heat until it begins to simmer, about 10 minutes; stir in Thai tea mix and bring to a boil. Reduce heat to low; simmer 5 minutes, or up to 10 minutes for more tea flavor. Whisk about 1/4 cup cream mixture, a teaspoon at a time, into beaten egg; whisk beaten egg mixture into cream mixture in saucepan and cook until slightly thickened, about 1 minute. Strain cream mixture through a cheesecloth-lined sieve; discard tea leaves. Beat remaining 1 cup half-and-half, sweetened condensed milk, and vanilla extract into cream mixture until well blended; cover and chill for at least 6 hours or overnight. Freeze cream mixture in ice cream maker according to manufacturer's instructions. When ice cream is semi-solid, churn in 3/4 of the crushed chocolate sandwich cookies; continue to churn until ice cream is desired consistency, then fold in remaining cookies. Serve immediately or freeze for several hours for a harder ice cream.
Heat oven to 375 degrees F. Put butter in an 8 x 12-inch baking dish; place dish in oven until butter melts. In mixing bowl, mix biscuit mix with 1/2 cup sugar and 1 tablespoon cinnamon. Mix in soymilk. Place peaches in baking dish with butter. Add corn syrup, 1 1/2 cups sugar and 2 tablespoons cinnamon; toss to combine. Drop spoonfuls of biscuit mixture over peaches, spreading with the back of the spoon to cover all the peaches. Bake about 30 minutes or until crust has risen and is golden brown.
Preheat oven to 325 degrees F (165 degrees C). In a roasting pan, place brisket fat side up. In a small bowl, combine cola beverage, onion soup mix, and chile sauce. Pour chile sauce mixture over brisket. Cover, and bake in preheated oven for 3 to 4 hours. Uncover the brisket during the last hour of cooking.
Preheat oven to 400 degrees F (200 degrees C). In a large pot over high heat, place the potatoes with water to cover and bring to a boil. Let boil for about 20 minutes, or until potatoes are tender. Drain and transfer potatoes to a large bowl. Add the milk, mozzarella cheese and 2 tablespoons of the Parmesan cheese. Using an electric mixer, beat the potatoes until almost smooth. Then beat in the eggs, drain the tuna and stir the tuna into the potato mixture. Then stir in the green onion, and season with salt and pepper to taste. Transfer mixture to a lightly-greased 10-inch diameter glass pie dish and top with the remaining Parmesan cheese. Bake at 400 degrees F (200 degrees C) for 45 minutes, or until golden brown.
Place the brisket in a stainless steel or glass container. In a small bowl, stir together broth soy sauce, lemon juice, and liquid smoke; pour over brisket. Place in refrigerator and marinate overnight. Preheat oven to 325 degrees F (165 degrees C). Remove brisket from marinade and place in a 9x13 inch baking dish. Bake in a preheated oven for 6 hours or until tender. For the sauce, in a small bowl combine the softened cream cheese and horseradish. Whisk together thoroughly.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a rimmed pizza pan or baking sheet. In a large bowl, stir together flour, salt, oregano and black pepper. Mix in eggs and milk; stir well. Pour batter into prepared pan and tilt until evenly coated. Arrange toppings of choice on top of batter. Bake in preheated oven for 20 to 25 minutes, until crust is set. Remove crust from oven. Drizzle on pizza sauce and sprinkle on cheese. Bake until cheese is melted, about 10 minutes.
Preheat oven to 350 degrees F (175 degrees C). Slice zucchini and onion and place in a glass dish baking dish. Add can of tomatoes, salt and pepper. Sprinkle cheese over top. Place lid on dish. Bake in the preheated 350 degrees F (175 degrees C) until zucchini becomes tender, 20 minutes.
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9 inch springform pan. In a medium bowl, stir together the flour, 1/2 cup of sugar, and baking powder. Mix in the butter by pinching between your fingers or using a pastry blender until the mixture resembles coarse crumbs. Stir in the egg and 1 teaspoon of vanilla. Pat lightly into the bottom of the prepared pan. Pour blueberries over the top. In another medium bowl, whisk together the sour cream, 1/2 cup of sugar, egg yolks and 1 teaspoon of vanilla until smooth. Pour over the blueberries. Bake for 60 to 70 minutes in the preheated oven, until the top is lightly browned. Cool, then run a knife around the edge of the pan. Remove the outer ring of the pan, and cut into wedges to serve.
Preheat the oven to 400 degrees F (205 degrees C). Line 12 muffin cups with papers. In a small saucepan over low heat, melt the semisweet chocolate together with the butter. Let stand until cooled, about 10 minutes. Lightly beat the egg. In a small bowl, stir together the chocolate-butter mixture with the buttermilk, sugar, egg, and vanilla, until blended well. In a large bowl, stir together flour, soda, and salt. Make a hole in the center of the dry ingredients, pour in the chocolate mixture, and stir until just combined. Stir in the mini chocolate chips. Spoon the batter into the lined muffin cups. Bake at 400 degrees F (205 degrees C) for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Remove muffin tin from oven and let stand at least 5 minutes, before removing the muffins and letting them cool on a wire rack. Serve warm or cooled; can be frozen as well.
Place dates in a bowl and cover with hot water; soak until soft, about 20 minutes. In the meantime, combine ground almonds, 1 teaspoon cinnamon, 1 teaspoon nutmeg, baking soda, baking powder, and salt; stir until combined. Mash 5 bananas in a large bowl; add remaining cinnamon and nutmeg. Reserve remaining banana. Preheat the oven to 325 degrees F (165 degrees C). Line a loaf pan with parchment paper. Mix olive oil into the bowl with the bananas using an electric mixer until fully incorporated. Beat in egg yolks one at a time. Add vanilla extract and continue whisking until combined. Check dates for softness. Drain and transfer to a food processor; pulse until a paste forms. Add paste to banana mixture until fully incorporated. Beat egg whites in a bowl until they form soft peaks. Fold into the bowl with the banana batter. Slice remaining banana into coins and fold in. Transfer batter to the prepared pan. Bake in the preheated oven until a skewer inserted into the center comes out clean, about 40 minutes. Remove from oven and allow to cool 30 minutes before removing from pan and slicing.
Combine water, citrus marinade, apple cider vinegar, jerk seasoning, coconut oil, olive oil, soy sauce, garlic, salt, and curry powder in an electric pressure cooker. Add chicken breasts. 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 lid.
In a small saucepan over medium heat, combine the dried apricots with the 3/4 cup of water. bring to a boil, then stir in the sugar. Cover the pan and simmer for about 15 minutes, or until apricots are tender. Puree the mixture in a food processor or press through a sieve. Set aside to cool. Measure flour into a large bowl, cut in the margarine until the mixture is like fine meal. Combine the cold water and vinegar, sprinkle over the flour mixture. Gather the dough into a ball, flatten slightly, then wrap with plastic wrap and chill for at least 1 hour. Preheat the oven to 425 degrees F (210 degrees C). On a lightly floured surface, roll the dough out, one half at a time, to form a 12x9 inch rectangle. Cut into 3 inch squares using a knife or pizza wheel. Make a 1 1/4 inch slit at each corner of the squares, going in towards the center. Place one teaspoon of apricot filling into the center of each square. Fold every other tip from the corners into the middle to form the pinwheel design. Press down firmly in the center to seal. Place onto ungreased baking sheets and brush with a mixture of the egg yolk and milk. Sprinkle with finely chopped pecans if desired. Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.