HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix green beans, kidney beans, wax beans, corn, sweet peas, celery, onion, cucumber, and green bell pepper together in a bowl. Stir vinegar, sugar, vegetable oil, and salt together in a saucepan; bring to a boil until sugar is dissolved, about 5 minutes. Set aside to cool. Pour vinegar mixture over bean mixture; marinate in the refrigerator for at least 2 hours or overnight. Drain salad of extra marinade before serving.
Wash lemons under cold water and dry well. Thinly peel 2 lemons and juice them. Fill a pot with cold water and add lemon juice and lemon peel. Peel quinces and remove core. Cut into small pieces and immediately drop into the pot with lemon water so they don't turn brown. Add cinnamon stick and bring to a boil. Reduce heat to a simmer, cover, and cook until quinces are easily pierced with a knife, 30 to 40 minutes. Drain and remove and discard lemon peel and cinnamon stick. Preheat the oven to 375 degrees F (190 degrees C). Zest and juice remaining lemon. Mix cooked quinces, lemon juice, lemon zest, white sugar, and ground cinnamon in a bowl. Pour into a baking dish and level out. Combine butter, flour, brown sugar, oats, and salt in a bowl. Rub between your fingers to create streusel topping. Sprinkle streusel evenly over fruit. Bake in the preheated oven until crumble is lightly browned, about 1 hour.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray. Combine cake mix, eggs, and oil in a bowl using an electric mixer until well blended, 1 to 2 minutes. Set aside 1/3 of the mixture; press remaining mixture into the bottom of the prepared pan to form a crust. Combine sweetened condensed milk, chocolate chips, and margarine in a microwave-safe bowl. Melt in the microwave in 30 second intervals, stirring and checking for completion, about 2 minutes. Pour evenly over the crust. Drop teaspoonfuls of the reserved crust mixture on top. Bake in the preheated oven until golden brown, 20 to 25 minutes. Cool completely before cutting into bars.
To Make the Basic Syrup: Place sugar, 1 cup water and pandan leaves in a deep saucepan. Bring to a boil, lower heat and simmer until sugar is dissolved. Remove pandan leaves and strain the syrup. Allow to cool for use as a basic syrup. Store the syrup in a bottle in the refrigerator. To Make the Cooler: In a blender or food processor, puree the pineapple chunks. Strain and reserve the juice. In a deep saucepan, combine the pineapple pulp, 1 1/2 cups water, cinnamon stick and cloves. Bring to a boil, then reduce heat and simmer for 20 minutes. Remove from heat, strain and discard pulp and spices. Allow the reserved liquid to cool. In a pitcher, combine spiced pineapple syrup and reserved pineapple juice. Stir in enough cooled Basic Syrup to sweeten to your taste. Chill in refrigerator. To serve, pour into glasses full of crushed ice.
Place tomatillos, cilantro, and jalapenos in a food processor or blender. Blend until smooth and set aside. Combine the sour cream and ranch dressing mix in a medium bowl. Whisk in about 3/4 of the green sauce; taste and adjust the heat level by adding more green sauce.
Preheat oven to 350 degrees F (175 degrees C). Brush enough coconut oil into a 9x5-inch loaf pan to completely coat the inside. Whisk eggs together in a large bowl; add coconut milk, coconut sugar, and vanilla extract and whisk until smooth. Mix coconut flour, blueberries, orange zest, sea salt, cinnamon, baking soda, and baking powder into egg mixture and whisk until batter is just mixed; pour into the prepared loaf pan. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes. Cool in pan before removing and cutting into cubes.
Preheat waffle iron according to manufacturer instructions. Stir brown rice flour, sorghum flour, dark cocoa powder, baking powder, and cinnamon together in a bowl. Whisk zucchini, soy milk, eggs, water, oil, and honey together in a separate bowl; add flour mixture and whisk together until evenly moistened. Prepare the surfaces of the waffle iron with cooking spray. Ladle 1 cup of the batter into the waffle iron, close lid, and cook until you have a crispy brown waffle, about 5 minutes. Repeat, applying more cooking spray between waffles, until all batter is used.
Combine 1/2 pound blue cheese, sour cream, buttermilk, mayonnaise, vinegar, olive oil, sugar, garlic, and pepper in a bowl; blend using a hand mixer; chill until serving. Build the salad by placing 1 lettuce wedge on each of 8 plates. Drizzle equal amounts of dressing over each wedge. Scatter tomatoes, onion, and 1/2 pound blue cheese over each salad.
Preheat skillet over medium heat. Generously butter one side of a slice of bread. Place bread butter-side-down onto skillet bottom and add 1 slice of cheese. Butter a second slice of bread on one side and place butter-side-up on top of sandwich. Grill until lightly browned and flip over; continue grilling until cheese is melted. Repeat with remaining 2 slices of bread, butter and slice of cheese.
Preheat oven to 350 degrees F (175 degrees C). Combine cake mix, pudding mix, and cornstarch in a large bowl. Mix in oil and 1/4 cup water. Add additional water until batter is moist. Mix in chocolate chips. Roll batter into balls and arrange on baking sheets. Bake in the preheated oven until tops split, about 10 minutes. Cool on the baking sheets for 5 minutes before transferring to a cooling rack.
Preheat oven to 350 degrees F (175 degrees C). Mix cream cheese and condensed milk together until smooth. Stir in the pureed pumpkin, pumpkin pie spice and eggs. Mix until well combined. Pour batter into the pie shell. Bake at 350 degrees F (175 degrees C) for 45 minutes or until a knife inserted 1 inch from the edge comes out clean. Serve warm.
Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with a silicone baking mat. Fold aluminum foil in half and bunch it up to form a solid cone shape with a pointy end and a wider end about the size of an ice cream cone. This will be used to shape the cones when they come out of the oven. Whisk egg whites and sugar together in a mixing bowl until mixture is smooth and shiny, about 2 minutes. Add flour, milk, melted butter, water, vanilla, and salt. Whisk together until thoroughly combined. Ladle about 1 to 2 tablespoons batter on 1 side of silicone mat on prepared baking sheet. Gently swirl the batter with the back of the ladle outwards to create a fairly thin flat circle 5 or 6 inches in diameter. If necessary, you can use a pastry brush to even the thickness. If batter seems too thin, add a bit more flour. If too thick, more water. Bake in batches, 2 per batch. Bake in preheated oven until edges are browned around the outside few inches, about 8 minutes. Gently loosen one of the circles. While still hot, place the aluminum foil cone mold on one end and roll the circle into a cone shape, pressing together the pointed bottom to seal it. Place on a cooking rack seam side down. You may need to put the pan back in the oven for a minute to heat the second circle; they need to be hot to wrap around the mold. Repeat for the remaining cones.
Melt the butter in a large skillet over medium heat. Add the mushrooms; cook and stir until tender. Stir in the wine, and simmer until the liquid has reduced by 1/2. Stir in cream, and simmer again until the sauce becomes a thick gravy. Stir in the basil just before serving.
Preheat oven to 400 degrees F (200 degrees C). Whisk 1 cup of flour and salt in a bowl. Cut 1/3 cup of butter into the flour mixture with a pastry cutter until the mixture resembles coarse crumbs. Moisten with water, 1 tablespoon at a time, just until the mixture holds together. Shape the dough into a ball, and roll out into a 12-inch circle on a floured work surface. Crust will be thin. Fold the dough gently into quarters, and lay into a 9-inch pie dish; unfold the dough and center the crust in the pie dish. Trim the crust to 1/2 inch of overhang, and crimp or flute the edge of the crust. Refrigerate crust while making filling. Mix 1 1/4 cups of sugar, 1/3 cup of flour, cinnamon, and nutmeg in a bowl until thoroughly combined. Mix in the rhubarb and strawberries, and pour into the crust-lined pie dish. Sprinkle with pecans. Mix 1 cup of flour with 2/3 cup of sugar in a bowl, and cut 1/3 cup of butter into the mixture with a pastry cutter until the mixture resembles coarse crumbs; sprinkle the crumb topping evenly over the pie filling. Cover the edge of the pie with strips of aluminum foil. Bake in the preheated oven until the crumb topping is golden brown and the filling bubbles around the edges, 50 to 60 minutes. Remove foil for the last 10 minutes of baking to brown the pie edge.
Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish lightly with cooking spray. Place salmon fillets in the baking dish. Mix lemon juice, orange juice, lime juice, butter, parsley, paprika, salt, and pepper together until well blended. Drizzle over salmon in the baking dish. Bake salmon in the preheated oven until easily flaked with a fork, 10 to 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Preheat oven to 350 degrees F (175 degrees C). Spray an 7x11-inch baking dish with cooking spray. Whisk together the whole wheat flour, white flour, baking powder, and salt in a bowl. Cream together the butter and 3/4 cup of sugar in a large bowl; mix in eggs, one at a time, beating well after each addition. Stir the flour mixture into the wet ingredients in two additions, mixing gently between each addition until the batter is just combined. Pour the batter into the prepared baking dish, and arrange the sliced plums over the batter. Sprinkle the fruit with 1 tablespoon sugar, and dust with cinnamon. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 50 to 55 minutes.
Preheat oven to 350 degrees F (175 degrees C). Mix the green beans and mushroom soup in a large bowl. Spoon into 9x13 inch baking dish; season with salt and pepper. Dollop the cheese spread on top of the beans in heaping tablespoons. Bake in preheated oven for 30 minutes. Remove from oven; scatter fried onions over casserole. Bake until onions are golden brown, about 5 additional minutes.
In a saucepan combine sugar, cocoa, milk, shortening, and salt. Bring mixture to a rolling boil, stirring constantly for 2 minutes. Remove from heat and add vanilla and continue beating until frosting starts to thicken slightly. The frosting will be real creamy.
In a saucepan, combine the barbeque sauce, cider vinegar, ketchup, and horseradish mustard. Bring to a boil and cook for 1 minute. Use with your favorite barbequed meat.
Toast the sesame seeds in a skillet over medium-low heat until fragrant, about 5 minutes. Spread onto a baking sheet to cool. Heat 1/2 teaspoon sesame oil in the skillet, again over medium-low heat. Fry the red chile peppers in the hot oil until they begin to change color, about 5 minutes. Cool on the baking sheet. Use a mortar and pestle to grind the sesame seeds, chile peppers, and salt into a powder. Nuvvu podi will keep for a few months on the shelf.
Blend olive oil and soy milk together in a blender until thickened. Add salt, sugar, and mustard; turn on blender and drizzle vinegar through the opening in the lid until mixture is smooth. Add chickpeas, pickles, celery, onion, and dill; blend until mixture is evenly chopped.
Preheat oven to 350 degrees F (175 degrees C). Grease a 5x8-inch baking dish. Place sweet potato into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and mash sweet potato until smooth. Sift flour, white sugar, and baking powder together in a large bowl. Whisk eggs and vanilla extract together in another large bowl. Melt butter in a saucepan over medium heat; cook and stir pumpkin seeds and brown sugar in hot butter until brown sugar is melted, 1 to 2 minutes. Stir bananas and mashed sweet potato into pumpkin seed mixture. Remove from heat and cool slightly. Stir banana mixture into egg mixture until well-combined. Pour banana-egg mixture into flour mixture and stir until batter is just combined; stir in raisins. Pour into prepared baking dish. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper muffin liners. Whisk flour, milk, yogurt, white sugar, butter, raisins, brown sugar, maple syrup, vanilla extract, baking powder, cinnamon, baking soda, and salt together in a bowl until a batter forms. Spoon batter into prepared muffin cups. Bake in the preheated oven until golden and the tops spring back when lightly pressed, 20 to 25 minutes.
Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch square baking pan. Combine oats, 1 cup flour, brown sugar, cinnamon, salt, and baking powder together in a bowl. Beat milk, applesauce, honey, peanut butter, and vanilla extract together in a large bowl until smooth; add eggs and mix well. Mix oats mixture into milk mixture until batter is just combined; stir in bananas. Pour 1/2 of the batter into the prepared baking pan. Bake in the preheated oven until partially cooked, about 5 minutes. Remove pan from oven and cool completely. Mix milk chocolate chips, semisweet chocolate chips, and 1 teaspoon flour together in a bowl until chips are coated in flour, adding more flour if needed. Spread coated chips over the cooled loaf and top with remaining batter. Bake in the oven until loaf is cooked through and lightly browned on top, 35 to 45 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Sift flour, cocoa powder, baking powder, and salt together in a large bowl. Beat sugar, butter, and vanilla extract together in a separate bowl; beat in eggs, one at a time, until sugar mixture is smooth. Stir flour mixture into sugar mixture until incorporated. Spread batter into the prepared baking pan. Bake in the preheated oven until a toothpick inserted in the center of the brownies comes out clean, about 20 minutes. Mix peanut butter and chocolate chips together in a microwave-safe bowl; heat in microwave until chocolate chips are melted, stirring every 30 seconds, 1 to 2 minutes. Fold crispy rice cereal into peanut butter mixture; heat in microwave until mixture smooth and spreadable, about 30 seconds. Sprinkle brownies with marshmallows and bake until marshmallows are slightly cooked, 2 minutes. Pour chocolate mixture evenly over marshmallows. Allow to cool completely before cutting into squares.
Cook pasta according to package directions. Meanwhile, place peas, spinach, basil, Parmesan, olive oil, walnuts, garlic and salt and pepper in a blender or food processor. Two minutes before pasta is done, ladle out 1/2 cup hot pasta cooking water and add to blender. Pulse until smooth, scraping sides and adding additional pasta water by the tablespoon, if needed. When pasta is done, drain lightly and return to pot. Add sauce and toss to coat. Season to taste with salt and pepper. Serve immediately with additional Parmesan cheese and tomatoes, if desired.
In a large saucepan over medium heat, whisk together barbeque sauce, diced tomatoes with green chile peppers and dark molasses. Simmer 30 minutes partially covered, stirring occasionally, until mixture has thickened.
Preheat the oven to 325 degrees F (165 degrees C). Grease a 9 inch pie plate. In a medium bowl, mix together the cream cheese, ricotta cheese, sour cream and egg whites until smooth. Stir together the flour and sugar substitute; mix into the cheese batter along with vanilla. Pour into the prepared pie plate and smooth the top. Bake for 60 minutes in the preheated oven, or until the top is nicely browned. Cool completely before slicing and serving.
In a shallow glass baking dish, combine soy sauce, orange juice concentrate, oil, tomato sauce, lemon juice, mustard, green onion, garlic, and ginger. Place salmon in marinade, and turn to coat. Cover, and refrigerate for 30 minutes to 1 hour. Preheat an outdoor grill for high heat. Remove salmon from marinade. Pour marinade into a small saucepan. Bring to a boil, and cook for 1 minute. Lightly oil the grill grate. Brush or spray salmon with olive oil. Cook on grill for 5 to 10 minutes, or until fish flakes easily with a fork. Turn salmon once, and brush with boiled marinade halfway through cooking time.
Preheat oven to 350 degrees F (175 degrees C). Arrange squash halves cut side down on a baking sheet. Bake 30 minutes, or until tender. Dissolve the sugar in the melted butter. Brush squash with the butter mixture, and keep squash warm while preparing the stuffing. Heat the olive oil in a skillet over medium heat. Stir in the garlic, celery, and carrots, and cook 5 minutes. Mix in the garbanzo beans and raisins. Season with cumin, salt, and pepper, and continue to cook and stir until vegetables are tender. Pour the chicken broth into the skillet, and mix in the couscous. Cover skillet, and turn off heat. Allow couscous to absorb liquid for 5 minutes. Stuff squash halves with the skillet mixture to serve.
Preheat oven to 400 degrees F (200 degrees C). Mix pumpkin seeds, oil, and ranch dressing mix together in a bowl until seeds are evenly coated; spread onto a baking sheet. Bake in the preheated oven until seeds are lightly browned, about 10 minutes.
Mix shrimp, cream cheese, mayonnaise, cocktail sauce, celery, bacon, Cheddar cheese, green onions, Worcestershire sauce, hot sauce, and seafood seasoning in a large bowl. Chill shrimp mixture until flavors combine, at least 1 hour. Spoon into green bell pepper.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Pour boiling water over oats. Set aside. Sift together flour, salt, soda and cinnamon. Set aside. Cream 1/2 cup butter, sugar, 1 cup brown sugar and eggs until fluffy. Add flour mixture and mix in. Add softened oats. Pour batter into a 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Remove cake from oven. Set oven temperature to broil. In a saucepan, combine milk, 1/2 cup butter and 1 cup brown sugar. Heat until melted, then add coconut and chopped nuts. Spread on warm cake. Place cake under broiler for 2 to 3 minutes.
Score steaks on both sides in a diamond pattern using a sharp knife. Punch the fatty areas with the tip of the knife. Sprinkle a thin coating of garlic powder over both sides of the steaks, then sprinkle with salt and pepper. Rub to get the seasoning into all of the scores. Place steaks in a shallow dish, and pour the cola over them. Cover, and marinate in the refrigerator for 4 hours, turning steaks over every hour or so. During the last hour, coat the steaks with a thin layer of barbeque sauce. Preheat an outdoor grill for high heat. Lightly oil the grilling surface. Place steaks on the grill over high heat, and cook until almost burnt on each side, about 4 minutes per side. Reduce the grill's heat to medium-low, or move steaks to a cooler part, and place the bacon strips on top of them. Cover, and slow cook for 10 minutes per side. Spread a thin layer of barbeque sauce over the steaks during the last few minutes of cooking, and allow it to cook until dry for a glazed effect.
In a small bowl, mix together apple jelly, pineapple fruit preserves, prepared horseradish, ground dry mustard and cracked black pepper. Cover and refrigerate 8 hours, or overnight, before serving.
Pour sugar onto a small, shallow plate. Moisten the rim of a martini glass with water and dip the moistened glass into sugar. Fill a shaker with ice. Pour in vanilla vodka, sour apple schnapps, and butterscotch schnapps. Cover the shaker and shake until chilled; strain cocktail into prepared martini glass. Garnish with maraschino cherry.
In a small bowl, mix the eggs and water. Mix the bread crumbs and garlic salt in a medium bowl. In a medium bowl, blend the flour and cornstarch. In a large heavy saucepan, heat the oil to 365 degrees F (185 degrees C). One at a time, coat each mozzarella stick in the flour mixture, then the egg mixture, then in the bread crumbs and finally into the oil. Fry until golden brown, about 30 seconds. Remove from heat and drain on paper towels.
Preheat oven to 400 degrees F (200 degrees C). Grease an 8-inch springform pan. Sift the flour and baking powder into a medium bowl and set aside. Beat butter and sugar with an electric mixer until light and fluffy. The mixture should be noticeably lighter in color. Add room-temperature eggs one at a time, allowing each egg to blend into butter mixture before adding the next. Beat in vanilla. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Pour batter into prepared pan. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 minutes. Cool the cake in the pan for 10 minutes, then turn the cake out onto a wire rack to cool completely. This cake can be served as is, just dusted with confectioners' sugar. Alternately, cut the cake in half horizontally and sandwich the layers together with jam or custard.
Place pork in a large, deep skillet. Cook over medium high heat until evenly brown. Drain off fat. Add milk, onion, garlic, mixed spice, salt and pepper. Continue simmering on medium-low heat, stirring frequently, until milk evaporates. Let cool and serve.
Place mushrooms in warm water to soak and soften, 10 or 15 minutes. Drain and chop. Heat butter in a heavy pot or Dutch oven; add sauerkraut and sliced cabbage. Cook over medium-low, stirring occasionally. Brown the meat and add it to pot while sauerkraut is cooking per directions below. Heat skillet over medium-high heat; add bacon and cook until browned but not crisp. Transfer bacon to pot with cabbage, leaving bacon grease in skillet. Brown pork shoulder pieces in bacon grease over medium-high heat. Sprinkle with salt. Cook and stir until browned on all sides, 4 to 5 minutes. Transfer pork to pot. Add beef chunks to skillet; sprinkle with salt. Cook and stir until browned, about 4 or 5 minutes. Add sausage slices to skillet and cook and stir until browned. Transfer slices to pot. Reduce heat under skillet to medium. Add chopped onion and a sprinkle of salt; cook and stir until onion turns translucent and starts to take on some color. Stir in chopped mushrooms and diced prunes. Cook and stir about 2 minutes. Pour in dry red wine; raise heat to medium-high. Simmer until wine is reduced to where very little liquid remains. Transfer onion mixture to pot with cabbage and meat. Add paprika, caraway seeds, thyme, allspice, bay leaf, pepper, and salt. Stir to evenly distribute all ingredients. Cover tightly; simmer over medium-low heat until meat is tender, 1 to 1 1/2 hours, stirring occasionally. Remove from heat. Allow stew to cool slightly; refrigerate overnight to let flavors blend. Place pot over low to medium-low heat and add a splash of water. Bring stew to low simmer, stirring occasionally, and cook until hot, 10 to 15 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 penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink, reserving 1 cup pasta water. Heat 2 tablespoons olive oil in a large skillet over medium heat. Stir in eggplant and garlic, and drizzle with remaining olive oil to coat; cook and stir until the eggplant is tender and lightly browned, 5 to 7 minutes. Season with salt and pepper. Stir in the sun-dried tomato spread and tomato sauce; cook and stir until heated, through about 5 minutes more. Add penne and toss. Stir in pasta water if the sauce is too thick. Sprinkle with basil before serving.