HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring water, 1/2 teaspoon sea salt, and quinoa to a boil in a saucepan; cook until quinoa has absorbed all the water, 15 to 20 minutes. Heat olive oil in a large skillet over medium heat; cook and stir onion and ginger until onion is lightly browned, 10 to 12 minutes. Add cinnamon and cloves; stir to coat. Stir in cooked quinoa. Remove skillet from heat; stir in mint and cilantro. Season with sea salt and black pepper. Allow mixture to cool; fluff with fork before serving. Garnish with blanched almonds.
Blend half-and-half, ice cream, and root beer-flavored schnapps together in a blender until smooth.
Day One: In a large glass jar or bowl, combine 2 cups of the starter with 1 can of the sliced peaches and their juice (each slice chopped into 4 pieces). Add 2 1/2 cups of the white sugar and stir once every day for 10 days. When not stirring mixture, keep it covered with a paper towel, foil, or a loose lid. Let sit at room temperature. Don't refrigerate it or cover it airtight. A pan of water underneath the jar or bowl will keep the ants out. Day Ten: Add 1 can of chunk pineapple and it's juice. Cut each chunk of pineapple in half. Stir in 1/2 cup of white sugar. Stir once everyday for 10 days. The color should change, and the mixture should foam when stirred. Day Twenty: Slice each cherry in half, and stir in. Add 2 1/2 cups of the white sugar. Stir once every day for the final 10 days. The cherries will give the juice back its pinkish color. Day Thirty: Drain fruit and reserve it and the liquid. The fruit will be used in the cake. Pour the liquid into 3 glass or ceramic pint jars. One for you to start your next cake, and two for friends. Cake must be started within 3 days after receiving the starter, or you should freeze the starter to use at a later date. Do not use plastic or metal containers to store liquid! Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 9x13 inch baking pans. It's best to mix the two cakes separately. Combine 1 box of the cake mix, 1 box of the instant vanilla pudding, 2/3 cup of the vegetable oil, and 4 of the eggs. Stir, then add 1/2 of the drained reserved fruit from the starter. Stir, then add 1 cup of the golden raisins, 1 cup of the chopped nuts and 1 cup of the coconut. Stir until all ingredients are combined. The batter will be stiff. Pour batter into the prepared cake pan. Repeat for cake number two. Bake cakes at 325 degrees F (165 degrees C) for 55 to 65 minutes.
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Mix together the flour, cocoa, baking powder, and salt. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the dissolved coffee and buttermilk. Pour batter into prepared pan. Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.
Mix all the ingredients, except the flour, to blend. Add the flour a little at a time, and beat until smooth. Deep-fry in hot oil, about 375 degrees F (190 degrees C). (Fry-Daddy works well). Heat the iron for about 10 seconds in the oil, then dip in batter. Place the iron in oil so it is just level with the top of the batter (If you put it in deeper, the batter will not come off the iron). Remove rosette from oil when lightly browned (it only takes seconds). Drain on paper towel. Sprinkle with confectioner's sugar. NOTE: If you chill the batter for a while, the rosettes come out thinner and crispier, but it isn't required.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch pans. Sift together the flour, baking powder and salt. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and grapefruit zest. Beat in the flour mixture alternately with the grapefruit juice and milk. Pour batter into prepared pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Place 15-bean soup mix in a large bowl and cover with several inches of cool water; soak in refrigerator 8 hours to overnight. Drain and rinse. Place 15-bean soup mix, ham bone, cooked ham, chicken broth, water, onion, carrots, great Northern beans, garlic, black pepper, salt, and bay leaf in a slow cooker; stir to combine. Cook on Low for 8 to 10 hours.
Bring water to boil in a saucepan; add potatoes, and boil until tender ( about 15 minutes). Pour the potatoes and the water used to boil them into a large pot. Stir in onion, peas, corn, tomatoes, ground turkey, and bacon. Bring to a boil. Cover, reduce heat to medium-low, and simmer for 2 hours, stirring occasionally. Stir in the salt, pepper, garlic salt, and sugar. If stew appears too watery, stir together flour and some of the stew liquid in a small cup, and then stir mixture into the stew. Continue cooking for 1 hour.
Prepare the crock of your slow cooker with cooking spray. Stir water, pumpkin puree, oats, brown sugar replacement, cinnamon, and pumpkin pie spice together in the prepared slow cooker. Cook on Low for 6 hours. Stir before serving.
Line two 9-inch rimmed baking sheets with parchment paper. Whisk together yogurt, maple syrup, and vanilla extract. Divide mixture between the 2 baking sheets and spread out using a spatula until about 1/4-inch thick. Scatter sliced almonds, dried blueberries, and cacao nibs evenly over each baking sheet. Place baking sheets in the freezer for at least 3 hours, or overnight. Remove from freezer and roughly break or slice into about 2 dozen pieces.
Preheat a waffle iron according to manufacturer's instructions. Blend oats, cottage cheese, eggs, egg whites, honey, vanilla extract, and cinnamon in a blender until creamy. Ladle batter into preheated waffle iron according to manufacturer directions and cook the waffles until golden and crisp, about 5 minutes. Repeat until entire batch of batter is used.
Whisk mayonnaise, vinegar, lemon juice, mustard, and sugar together in a bowl. Toss kohlrabi and apples together in a large bowl; pour mayonnaise mixture over kohlrabi mixture and toss to coat. Season with salt and pepper.
Place 1 to 2 teaspoons of shredded cheese into the center of each wonton skin. Fold the top and bottom corners in toward each other and roll it up like a little egg roll. You will have to seal the wonton with a little water where the ends meet. Heat oil in a deep pot to 365 degrees F (180 degrees C). Fry the wontons two or three at a time. Drain on paper towels. Serve immediately.
Chop the shrimp into smaller pieces and transfer to a bowl. Stir in the avocado and cilantro. In a separate bowl, stir together the orange soda and ketchup until the foaming stops. Pour over the shrimp mixture and toss to coat. It should be soupy. Refrigerate for about 30 minutes to blend the flavors before serving with saltine crackers.
Preheat grill for medium-high heat and lightly oil the grate. Whisk olive oil, balsamic vinegar, Dijon mustard, garlic, Worcestershire sauce, salt, and pepper in a bowl. Brush the mixture over the tops and bottoms of the mushrooms; let stand for 10 minutes. Grill mushrooms on the preheated grill with the cover closed until mushrooms are browned and tender, about 10 minutes, turning once. Serve on kaiser rolls.
Preheat oven to 350 degrees F (175 degrees C). Spread olive oil into the bottom of a cast-iron skillet or large baking dish. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes; drain. Stir spaghetti, marinara sauce, diced chicken, onion, pepperoni, green pepper, mushroom pieces, and black olives together in a large bowl; transfer into the prepared cast-iron skillet. Top with mozzarella cheese in a layer and sprinkle with Parmesan cheese. Bake in the preheated oven until casserole is bubbling, chicken is cooked through, and the cheese topping is lightly browned, about 30 minutes.
Add oil, potatoes, and garlic in a saucepan over medium heat and cook, stirring constantly, until potatoes are nearly tender, about 15 minutes. Add carrots and cook, stirring constantly, until carrots are tender, about 10 minutes. Add mushrooms, rosemary, chives, and salt. Cook until mushrooms are tender, stirring occasionally for about 20 minutes. Cool for 5 minutes before serving.
Preheat the oven to 375 degrees F (190 degrees C). Cream butter and confectioners' sugar. Mix in egg yolk, flour, and 2 tablespoons evaporated milk. Roll dough out thinly, and cut out rounds with a fluted cutter. Place into tart molds. Bake for 12 minutes. Beat eggs. Mix in 1/5 cup evaporated milk, custard powder, and white vinegar. Dissolve sugar in boiling water, and pour into custard mixture. Mix well, and let stand to remove air bubbles. Pour the egg custard into the baked tart shells. Bake for 10 minutes. Cool.
Sift the flour with baking powder and salt. Set aside. Beat egg and add sugar slowly. Blend in 1 tablespoon butter or margarine. Stir in dates and nuts. Gradually add flour mixture, mixing well. Pour into a greased 8x8 inch pan, spreading evenly. Bake at 325 degrees F (165 degrees C) for 25-30 minutes. Cool in pan on wire rack. Spread top with glaze and cut into 24 sticks. To Make Glaze: Combine 1 tablespoon milk, 1 tablespoon margarine, 1 cup confectioners' sugar, 1 teaspoon lemon juice, and 1/2 teaspoon grated lemon rind. Heat over low heat until well blended. Cool slightly before pouring over cookies.
Combine lentils, onion, tomatoes, and cucumbers together in a bowl. Whisk olive oil, vinegar, lime juice, salt, and black pepper together in a separate bowl. Pour dressing over lentil mixture; stir to coat. Chill in refrigerator for 15 to 20 minutes.
Bring a large pot of lightly salted water to a boil. Add the seashells, and cook until tender, about 8 minutes. Drain. Place bacon in a large deep skillet over medium-high heat. Cook until evenly browned, stirring occasionally. Drain off most of the fat, and add the onion to the skillet. Cook and stir until transparent. Stir in the diced tomatoes, tomato sauce and water, and bring to a boil. Reduce heat to low, and simmer for about 10 minutes, or until the sauce has thickened to your liking. Serve sauce over pasta.
Stir the golden syrup together with 3 tablespoons of peanut oil in a small saucepan over low heat until the mixture becomes very warm, and the syrup is easy to stir, about 3 minutes. Meanwhile, whisk together the cake flour, baking soda, and salt in a mixing bowl. Stir in the golden syrup until a smooth dough forms. Wrap well with plastic wrap; refrigerate at least 4 hours. Meanwhile, combine the adzuki beans and water in a large saucepan over high heat. Bring to a boil, reduce heat to medium-low, cover, and simmer until the beans are tender, about 1 hour. Drain and allow to cool for 10 minutes. Puree the beans in a blender or food processor. Heat 1/4 cup of peanut oil over medium heat in the saucepan the beans were boiled in. Stir in the pureed beans along with the white sugar. Cook and stir until the bean paste clings to the stirring spoon, 10 to 20 minutes. Stir in the wheat starch. Scrape into a mixing bowl. Chill in the refrigerator until cold. Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet. Divide the dough and the filling each into 8 equal portions and roll into balls. Press the dough balls between your palms to form circles large enough to envelop a filling ball. Place a ball of the filling onto the center of each pastry circle, wrap the pastry around the filling, and pinch the edges together. Roll the mooncakes in the all-purpose flour to coat; shake off excess. Place the mooncakes seam-side-down onto the prepared baking sheet and press to flatten slightly. Mist lightly with water. Bake in the preheated oven for 8 minutes. Remove the mooncakes from the oven and reduce the oven temperature to 300 degrees F (150 degrees C). Brush with the beaten egg yolk, applying more of the yolk to to tops than to the sides. Return to the oven and bake until golden brown, about 15 minutes more. Cool completely before serving.
Bring chicken broth and tomato sauce to a boil in a small saucepan, about 5 minutes. Reduce heat to medium and maintain a simmer while preparing the remaining ingredients. Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate, reserving bacon grease in the skillet. Chop bacon. Cook and stir onion in reserved bacon grease over medium heat until tender, about 5 minutes. Stir in rice; cook and stir until lightly browned, 3 to 5 minutes. Pour boiling chicken broth and tomato sauce into rice mixture; add diced tomatoes, green peppers, and chopped bacon. Season with chili powder, salt, and pepper. Cover and simmer until rice is tender and liquid is absorbed, 30 to 40 minutes. Stir black olives and corn into rice mixture before serving.
Preheat oven to 425 degrees F (220 degrees C). Press hash brown potatoes between paper towels to remove excess moisture. Transfer potatoes to an 8-inch pie dish and press into the bottom and up the sides of the dish to form a crust. Drizzle with melted butter. Bake in preheated oven until golden, about 25 minutes. Remove from oven and reduce heat to 350 degrees F (175 degrees C). Combine ham, Cheddar cheese, onion, and bell pepper in a bowl; spread mixture over potato crust. Beat eggs, milk, salt, and black pepper in the same bowl; pour over ham mixture. Bake in oven until eggs are set, 25 to 30 minutes.
Bring a large pot of lightly salted water to a boil over medium-high heat. Add the pasta, and cook until al dente, 8 to 10 minutes. Drain, cover pot, and set aside. Stir the cream cheese, Gorgonzola cheese, and cream together in a bowl until smooth. Set aside. Bring another large pot of lightly salted water to a boil over medium-high heat. Add the sugar snap peas, and cook until crisp, 1 to 2 minutes. Drain. Toss peas with butter. Stir cream cheese mixture into peas, and toss to coat evenly. Serve immediately over cooked pasta.
Preheat oven to 350 degrees F (175 degrees C). Spray one side of a sheet of aluminum foil large enough to fold over all the salmon with cooking spray. Arrange salmon on the prepared side of the foil. Sprinkle with sage, thyme, paprika, and pepper. Fold foil over salmon to enclose. Bake salmon 20 minutes in the preheated oven, or until easily flaked with a fork.
Preheat oven to 400 degrees F (200 degrees C). Place a baking rack on top of a large baking sheet. Thread each slice of bacon onto a skewer; place skewered bacon on the baking rack. Bake bacon in the preheated oven until crisp; 20 to 25 minutes. Remove from oven and cool completely. Combine chocolate chips and shortening in a microwave-safe bowl. Heat in the microwave in 30 second intervals until chocolate is melted and smooth, stirring after each interval. Coat each side of the skewered bacon with the chocolate mixture using a pastry brush. Place coated bacon on a sheet of waxed paper. Refrigerate until firm, at least 30 minutes. Store in refrigerator until ready to serve.
Heat butter and olive oil in a pot over medium heat. Cook and stir leeks in hot butter and oil until softened, but not browned, about 5 minutes. Increase heat to medium-high and add chicken broth, potatoes, dill, and bay leaf. Cover and simmer until potatoes are tender, about 10 minutes. Whisk half-and-half with flour in a small bowl until smooth; set aside. Mash about half of the potatoes against the side of the pot using a fork for a creamy, chunky soup. Stir flour mixture into the soup. Continue simmering until thickened, about 5 minutes.
Preheat oven to 375 degrees F (190 degrees C). Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Spread cream cheese in an even layer into the bottom of a 9-inch square baking dish. Layer salsa, sausage, and mozzarella over the cream cheese, respectively. Bake in preheated oven until the mozzarella cheese is melted completely, about 20 minutes.
In a large nonstick skillet, cook and stir ground beef until browned. Drain off excess fat. Stir in salsa and water. Simmer for 10 minutes. Meanwhile, cook pasta in boiling water until al dente. Drain. Stir in green pepper and onions, and continue simmering until veggies are crisp/tender. Stir in noodles and sour cream. Sprinkle grated cheese on top, and cover pan until the cheese melts. Sprinkle chopped tomatoes on the top, and serve.
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners. Beat brown sugar and butter together in a bowl; add egg and beat until creamy. Whisk flour, cinnamon, baking powder, baking soda, salt, and allspice together in another bowl. Stir 1/2 the flour mixture into the butter mixture. Stir applesauce into butter mixture; mix well. Stir remaining 1/2 the flour mixture into butter mixture until just combined; add oats and chocolate chips. Pour muffin batter into prepared muffin cups. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes.
Heat a skillet over medium-low heat; add butter and raise heat to medium. Cook and stir onion in the melted butter until transparent and lightly browned, 10 to 15 minutes. Add garlic and sea salt to onion mixture; cook and stir until garlic is fragrant, about 1 minute. Stir apples and jalapeno peppers into onion mixture; cover skillet with a lid. Reduce heat to medium-low and simmer until apples are softened and transparent, 4 to 5 minutes. Add honey and simmer for 2 more minutes.
Preheat oven to 400 degrees. Spread rice in a shallow 3-quart casserole. Top with chicken. In a bowl, combine tomatoes, beans, corn, peppers, seasonings and garlic; pour over chicken. Top with cheese and optional jalapeno. Bake 45 minutes.
Melt butter in a saucepan over medium heat. Stir in yeast extract spread, onion powder, and salt until smooth. Gradually whisk in 1 1/2 cups water so no lumps form. Bring to a boil. In a small cup, stir together 1/2 cup cold water and cornstarch. Stir the cornstarch mixture into the saucepan, and continue boiling until thickened. Cool slightly before serving.
Crumble tarragon between your fingers into a saucepan over medium heat; add vinegar, bring to a simmer, and cook until vinegar is almost completely evaporated, 1 to 2 minutes. Remove from heat and transfer to a bowl to cool. Whisk mayonnaise, dill pickles, bread-and-butter pickles, capers, green onions, parsley, anchovy paste, Dijon mustard, paprika, black pepper, cayenne pepper, salt, and tarragon mixture together in a bowl. Cover with plastic wrap and refrigerate until flavors blend, 8 hours to overnight.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch square cake pans. Sift 2 1/3 cups plus 1 1/2 tablespoon flour, 1/2 cup plus 3 tablespoons cocoa powder, baking powder, and salt together in a large bowl. Beat butter and white sugar together in a bowl with an electric mixer until light and fluffy, about 4 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract. Add flour mixture alternately with 1 cup plus 1 1/2 tablespoon milk, mixing batter gently between each addition. Divide batter evenly between the prepared cake pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes. Cool for 10 minutes in the pan. Invert onto a wire rack to cool completely, about 30 minutes. Trim tops of cake layers to make sure they are flat. Set 1 layer on a serving platter. Spread jam on top; cover with second layer. Spread chocolate buttercream frosting over top and sides of the cake, reserving about 2 tablespoons frosting. Pinch off a piece of marzipan the size of a golf ball. Add red food coloring and knead until color is evenly distributed. Dust a flat work surface with confectioners' sugar and roll out remaining, undyed, marzipan. Cut out a 9-inch square; carefully transfer to the top of the cake. Roll trimmings of marzipan and cut into four 9x1-1/2-inch strips. Cut 3 rectangular notches into 1 edge of each strip. Press strips onto the sides of the cake, notches facing down; gently press top and strips of marzipan together to adhere. Roll out red marzipan and cut into squares of varying sizes. Spread a little of the reserved frosting on the back of each square to act as a glue; arrange in a random Minecraft pattern on top of the cake.
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Stir the egg replacer and water together in a small bowl until the powder is completely integrated. Stir the rice flour, xanthan gum, baking powder, and salt together in a separate bowl. Beat 1 cup margarine, brown sugar, and 1 cup turbinado sugar with an electric mixer in a large bowl until light and fluffy. Add the egg replacer about 1/2 cup at a time, allowing each addition to blend into the butter mixture before adding the next. Add the vanilla extract with the last of the egg replacer. Pour the rice flour mixture into the batter, mixing until just incorporated. Fold the shredded yam into the batter, mixing just enough to evenly combine. Pour the batter into prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Stir 3/4 cup turbinado sugar, cornstarch, 2 tablespoons margarine, and almond milk together in a small bowl until smooth. Spread over the brownies while still warm; they will absorb some of the glaze. Serve warm.
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 bow tie pasta 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 12 minutes. Rinse with cold water to cool. Drain well in a colander set in the sink. Toss the spinach and basil together in a large bowl. Heat the olive oil in a skillet over medium heat; cook and stir the garlic in the hot oil for 1 minute; stir in the prosciutto and cook 2 to 3 minutes more. Remove from heat. Add to the bowl with the spinach and basil mixture; toss to combine. Pour in the drained pasta and retoss. Season with salt and pepper. Sprinkle with the Parmesan cheese and pine nuts to serve.
Mix soup and milk in medium saucepan. Bring to boil on medium heat, stirring frequently. Add tuna and peas; mix well. Return to boil. Stir in rice and cheese; cover. Reduce heat to low; cook 5 minutes. Stir until cheese is melted. Garnish with canned French fried onions or crushed potato chips just before serving, if desired.
Preheat oven to 350 degrees F (175 degrees C). Lay a pork chop flat on your work surface. Use the tip of a sharp boning or paring knife to create a pocket by making a slit in the side; repeat with remaining pork chops. Melt 1 tablespoon butter in a skillet over medium heat; add bacon bits, 2 teaspoons Worcestershire sauce, onion, 1/2 teaspoon mustard, and 1/2 clove garlic. Cook and stir until onion is soft and translucent, about 5 minutes. Allow stuffing to cool, 5 to 10 minutes. Stuff into pork chops and secure with 2 crossed toothpicks. Heat 2 tablespoons of butter in a large skillet over medium heat. Brown pork chops, about 2 minutes per side. Transfer to a baking dish, reserving drippings in skillet. Cover baking dish with aluminum foil. Bake in the preheated oven until pork chops are no longer pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Heat reserved drippings in the skillet over medium heat. Add 1 clove garlic, balsamic vinegar, 1/4 cup Worcestershire sauce, and 1 teaspoon mustard; simmer until reduced, about 5 minutes. Stir in sour cream. Coat pork chops with sauce.