HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine vinegar, sugar, salt, mustard seed, and basil in a large pot; bring to a boil. Reduce heat and simmer until sugar is dissolved, about 5 minutes. Stir green tomatoes, red bell peppers, red onion, and Granny Smith apples into vinegar mixture; boil vigorously, stirring occasionally, until vegetables have softened and relish flavors have blended, 15 to 20 minutes. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack relish into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for about 10 minutes. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
In a food processor blend together cheese, butter, and port until the mixture is smooth. In a bowl, combine the cheese mix and the walnuts. Transfer the spread to a crock. Chill.
Prick sweet potato all over with a fork. Microwave on high in 2-minute intervals until tender, turning halfway through, 8 to 10 minutes. Cool sweet potato until easily handled. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Mix white whole wheat flour, whole wheat flour, baking powder, sugar, baking soda, salt, and cinnamon together in a large bowl. Cut in coconut oil with a pastry cutter until mixture is the size of peas. Peel sweet potato and mash coarsely with a fork. Measure out 3/4 cup mashed sweet potato and mix into the flour mixture. Pour in cashew milk and mix until dough is just sticky. Dust a flat work surface with flour. Turn out dough and knead 5 to 6 times to bring it together. Pat out to 1/2-inch thickness. Cut into rounds with a biscuit cutter. Place 1 inch apart on the lined baking sheet. Bake biscuits in the preheated oven until bottoms are golden brown, 12 to 16 minutes.
Bring a large pot of lightly salted water to a boil. Add the spaghetti, and cook until al dente, or 8 to 10 minutes. Drain, and rinse under cold water. Toss with a drizzle of olive oil, cover, and keep warm. Place 2 tablespoons olive oil in a skillet over medium heat. Stir in the onion, and cook until soft and transparent, about 5 minutes. Add the sardines; cook and stir 5 to 8 minutes until the sardines start to break apart. Mix in the tomatoes, and cook until mixture is heated through. Stir in the bread crumbs. Serve over spaghetti, and top with desired amount of grated Parmesan cheese.
Mix the applesauce and cinnamon to form a stiff dough. Roll dough to 1/4 inch thick. Cut with cookie cutters and make a hole for ribbon. Carefully place cookies on a rack to dry. Let air dry for several days, turning occasionally.
Preheat oven to 300 degrees F (150 degrees C). Place chicken breast halves, drumsticks, and thighs in a large bowl (see Cook's Note). Add browning sauce and olive oil, tossing to coat. Season with salt and paprika to taste. Arrange chicken pieces in one layer on the bottom of a roasting pan. Top with sliced onions. Cover and bake for 5 hours, basting with pan juices every hour. The onions will release some liquid; if mixture looks dried out, add a small amount of water. Transfer chicken and onions to a platter and serve with extra pan juices as gravy.
Whisk flour, sugar, baking powder, baking soda, and salt together in a bowl until no lumps remain. Add milk, eggs, and oil; whisk until batter is runny and well mixed. Heat a nonstick griddle over medium heat and lightly spray with cooking spray. Pour in a portion of the batter. Cook until bubbles form, 3 to 4 minutes. Turn and cook, pressing middle gently with the spatula, until lightly browned on the other side, 2 to 3 minutes more. Repeat with the remaining batter.
Preheat oven to 350 degrees F (175 degrees C). Line a pie plate with 1 prepared pie crust. Stir turkey, vegetables, chicken soup, half-and-half, salt, and black pepper together in a bowl. Pour into prepared pie plate and top with remaining pie crust. Slice 4 slits in the top of the crust to vent. Bake in the preheated oven until heated through and crust is golden, 40 to 45 minutes.
Preheat an oven to 350 degrees F (175 degrees C). Bring a large pot with lightly salted water and to a rolling boil. Stir in the frozen pierogies and return to a boil. Cook uncovered, stirring occasionally, until the pierogies float to the top and the filling is hot, 5 to 7 minutes. Drain. Heat the olive oil in a skillet over medium-high heat. Add the pork and cook, stirring occasionally, until the pork is no longer pink in the center, about 5 minutes. Transfer the pork to a large mixing bowl along with the cooked pierogies. Add the cream of mushroom soup, sour cream, milk, corn, and onion. Season with rosemary and pepper; stir. Pour into a 2-quart casserole dish and sprinkle with Cheddar cheese. Bake in the preheated oven until the cheese has browned and the casserole is heated through, about 30 minutes.
Heat oil in large nonstick skillet on medium heat. Stir in curry paste until well blended. Add chicken and onions; cook and stir 6 to 8 min. or until chicken is done (165 degrees F). Stir in red and green peppers; cook 4 to 5 min. or until crisp-tender. Add cream cheese, milk and white pepper; cook until cream cheese is melted and evenly coats chicken and vegetables, stirring frequently. Serve over rice.
Fill a large pot with water and salt and bring to a rolling boil. Cook lentils at a boil until tender yet firm to the bite, 15 to 20 minutes. Reserve lentils and water in the pot. Heat 2 tablespoons oil in a saucepan over medium heat. Add onions; cook and stir until crispy and lightly browned, about 7 minutes. Transfer onions to a bowl. Combine cilantro and garlic in the saucepan; add 1 tablespoon oil. Cook and stir until wilted, 1 to 2 minutes. Transfer to a separate bowl. Heat the remaining oil minus 1 teaspoon in the same saucepan. Add pita bread; fry until browned, 2 to 3 minutes per side. Stir lemon juice, vinegar, and remaining 1 teaspoon olive oil into the pot of lentils. Bring to a boil; add pasta and half of the garlic-cilantro mixture. Cook, stirring occasionally, until pasta is tender yet firm to the bite, about 8 minutes. Spoon lentil-pasta mixture in a deep dish. Decorate with the pita bread, onions, and the remaining garlic-cilantro mixture.
Whisk the self-rising flour, sugar, eggs, evaporated milk, and water together in a saucepan placed over medium-high heat. Whisk constantly while bringing the mixture to a boil. Reduce heat to medium-low. Whisking constantly, cook the pudding at a simmer until thickened, about 15 to 20 minutes. When the pudding has thickened, stir in the margarine and vanilla extract until thoroughly combined. Remove pudding from heat and set aside for about 10 minutes to cool. Sprinkle pudding with cinnamon, and serve warm.
Combine chives, cilantro, garlic, tomatoes, peppers, salt and pepper to taste in an electric blender. Pulse until the salsa is to your desired consistency.
Mix the brown sugar, ground chipotle, paprika, mustard powder, cumin, and salt together in a bowl.
Preheat oven to 425 degrees F (220 degrees C). Put carrots into a large sealable plastic bag; add honey, olive oil, cumin, salt and black pepper. Seal the bag and manipulate the contents until the carrots are completely coated; pour into a baking dish. Roast in the preheated oven until just tender, or to your desired degree of doneness, 30 to 40 minutes.
Heat oven to 450 degrees F. In small bowl, mix together chili powder, Adobo, cumin, dark brown sugar and cinnamon until well combined. Stir olive oil into Adobo mixture until completely saturated. Using paper towels, pat pork loin dry. Rub pork all over with Adobo mixture. Transfer pork to foil-lined roasting pan. Cook until pork is dark golden brown and instant-read thermometer registers 145 degrees F when inserted into center of loin, about 35 minutes. Transfer pork to platter; tent with foil to keep warm. Let rest 10-15 minutes before slicing. Serve with accumulated juices.
Preheat oven to 400 degrees F (200 degrees C). In the prepared baking dish, toss the potatoes, tomatoes, basil, and garlic with the olive oil. Sprinkle with the rosemary. Bake 20 to 30 minutes in the preheated oven, turning occasionally, until tender.
Mix whipped topping, sour cream, sugar, and vanilla extract together in a large bowl until blended. Place cream cheese pieces on a microwave-safe plate. Microwave at 30-second intervals until warm and soft, but not discolored, about 1 minute. Mix cream cheese into whipped topping mixture; beat with an electric bender on medium speed until light and fluffy, about 2 minutes. Pour into graham cracker crust, smoothing the top. Refrigerate cheesecake until set, 4 to 5 hours.
Place 3/4 of the milk chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted and has a temperature of 113 degrees F (45 degrees C), about 5 minutes. Remove from heat. Stir in the remaining milk chocolate to temper it. Stir well until smooth and chocolate has a temperature of 86 degrees F (30 degrees C). While the chocolate is cooling slightly, place the white chocolate in top of a double boiler over simmering water. Stir frequently until melted, 3 to 5 minutes. Be careful not to burn the white chocolate, but it does not need to be tempered like the milk chocolate. Drizzle the melted white chocolate into the egg molds using a spoon, in whatever pattern you like. Place the molds in the refrigerator for 5 minutes. Drizzle some of the melted milk chocolate over the white chocolate. Brush evenly over the entire surface of the mold with a pastry brush. Refrigerate for 10 minutes. Remove from the refrigerator and add another layer of chocolate to each egg half. Chill for 10 minutes. Brush a third time with chocolate and chill for a final 10 minutes. Unmold egg halves carefully and trim the edges with a sharp knife. Brush the edges with a little melted chocolate, then carefully bring two halves together to form a single egg. Set back in the mold carefully and chill until set, 10 to 15 minutes.
Heat oven to 350 degrees F. Spray 8-inch square oven-safe baking dish with cooking spray. In large bowl, combine oats and granulated sugar. In medium bowl, combine milk, egg substitute and vanilla; mix well. Add to oat mixture; mix well. Pour into prepared baking dish. Bake 40 to 45 minutes or until center jiggles slightly. Remove from oven to cooling rack. Sprinkle brown sugar evenly over top of oatmeal. Using back of spoon, gently spread sugar into a thin layer across entire surface of oatmeal. Return to oven; bake just until sugar melts, about 2 to 3 minutes. Set oven to broil. Broil 3 inches from heat until sugar bubbles and browns slightly, 1 to 2 minutes. (Watch carefully to prevent burning. It may be necessary to turn baking dish.) Spoon into bowls to serve.
Combine the cranberries, water, white sugar, and brown sugar in a saucepan. Bring to a boil over high heat; cook uncovered for 5 minutes. Spoon off any foam that forms. Serve hot or cold.
Heat the ghee in a skillet over medium heat, and mix in the cumin, turmeric, coriander, salt, mustard seed, and cayenne pepper. Place potatoes in the skillet, and stir to evenly coat with the ghee. Cook 10 minutes, stirring often. Pour water into the skillet. Reduce heat to low, and simmer 30 minutes, until potatoes are tender. Mix the yogurt and peas into the saucepan. Continue cooking until heated through.
Mix olive oil, garlic, basil, salt, and pepper in a small bowl. Toss chicken in marinade, cover and refrigerate overnight. Heat 1 tablespoon of olive oil in a small saucepan over medium-high heat; cook chicken and set aside. Heat remaining 1 tablespoon of olive oil, and cook garlic and onion until translucent. Stir in jalapeno, chopped tomatoes, salt, and turmeric; cook for 2 minutes to soften tomato. Stir in the rice, mixing thoroughly. Stir in half of the lime juice, bay leaves, chicken stock, water, and cooked chicken. Bring to a boil, reduce heat to low, then cover and simmer 25 minutes, stirring occasionally until the rice has cooked. Remove from heat, discard the bay leaves; stir in the remaining lime juice and cilantro.
Whisk flour, sugar, baking powder, and salt together in a bowl. Beat eggs in a separate bowl using an electric mixer for 1 minute; add beer, milk, oil, and vanilla extract and beat on low for 30 seconds. Pour egg mixture into flour mixture and mix just until combined. Heat a lightly oiled griddle to 400 degrees F (200 degrees C). Drop 1/2 cup batter onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Blend sugar, lemon juice, onion, Dijon mustard, and salt in a blender until smooth. Stream canola oil in a thin stream into the mixture while blender is running. Add poppy seeds and pulse blender a few times, just to mix seeds into the dressing.
Mix red onion, mango, jalapeno pepper, tomatoes, and garlic together in a large bowl. Stir lime juice and vinegar together in a small bowl, drizzle over onion mixture, and mix to coat; season with salt and pepper.
Shred potatoes into a large bowl filled with cold water. Stir until water is cloudy, drain, and cover potatoes again with fresh cold water. Stir again to dissolve excess starch. Drain potatoes well, pat dry with paper towels, and squeeze out any excess moisture. Heat clarified butter in a large non-stick pan over medium heat. Sprinkle shredded potatoes into the hot butter and season with salt, black pepper, cayenne pepper, and paprika. Cook potatoes until a brown crust forms on the bottom, about 5 minutes. Continue to cook and stir until potatoes are browned all over, about 5 more minutes.
Preheat an oven to 450 degrees F (230 degrees C). Grease a baking dish. Combine millet, water, and vegetable bouillon in a saucepan; bring to a boil. Reduce heat to low, cover, and simmer until water is absorbed, about 15 minutes. Heat olive oil in a skillet over medium heat; cook and stir onion and garlic until onion is tender, 8 to 10 minutes. Add ground beef and cook until beef is crumbly and browned, 8 to 10 minutes. Stir in tomato paste, paprika, cumin, cayenne pepper, and black pepper; stir and simmer to combine flavors, about 5 minutes. Mix cooked millet, cilantro, and feta cheese into ground beef mixture. Spoon mixture into red bell peppers; place in prepared baking dish. Bake in the preheated oven until peppers are slightly tender, 15 to 20 minutes. Place the tops back on the peppers; bake until peppers are tender, 10 to 15 more minutes.
Saute bacon in a medium skillet; when it is half done, add onion and saute until lightly caramelized and bacon is done. Add squash and zucchini and brown lightly on both sides. Season with salt and pepper to taste and pour in water. Reduce heat to low, cover pan and simmer for about 15 to 20 minutes, or until tender.
Place pork roast in a large slow cooker; drizzle with olive oil. Sprinkle in herbes de Provence; season with salt and black pepper to taste. Mix rice, onion, apples, cranberries, 1 teaspoon salt, and 1/4 teaspoon black pepper together in a large bowl. Spoon rice mixture over and around pork. Cover and cook on High for 6 hours or on Low for 8 to 10 hours.
Preheat oven to 275 degrees F (135 degrees C). Line cookie sheets with foil or parchment paper. In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Quickly beat in the cardamom. Drop by rounded spoonfuls onto the prepared cookie sheets. Bake for 60 to 90 minutes in the preheated oven, until cookies are completely dried out. Let cool before peeling off of the sheets. Store in an airtight container for up to 1 month.
Using a blender or food processor, crush 2/3 of the cookies. Stir in the melted butter, then press into a 9x13 inch baking pan. In a medium bowl, stir together instant pudding and milk. chill in freezer until thickened. Using an electric mixer, beat the cream cheese into the pudding. Fold the dessert topping into the pudding mixture by hand. Spread over the prepared crust. Crush the remaining cookies in the blender, and sprinkle over the top of the pudding layer. chill for at least 4 hours or until serving time.
Remove blossom and stem ends from gooseberries. Force berries through food mill. Measure 4 cups of the berry mash into a large pot. Stir in the sugar. Bring to a full rolling boil over high heat, and boil hard for 1 minute, stirring constantly. Remove from heat, and stir in pectin at once. Skim off any foam with a large metal spoon. Sterilize jars and lids in boiling water for at least 10 minutes. Take turns with skimming foam, and stirring the berry mixture for 5 minutes to let it cool slightly. Ladle into hot sterile jars, leaving 1/4 inch headspace. Process in a boiling water bath for 10 minutes.
Fill a pint glass with ice cubes. Pour orange-flavored vodka, triple sec, and orange juice over ice; top with lemon-lime soda. Mix well and garnish with orange slice.
To Marinate: Pour salad dressing into a large, resealable plastic bag. Add chicken breasts, seal bag and shake to coat. Place in refrigerator for at least 1 hour or overnight (the longer you marinate, the more taste the chicken will absorb). Preheat oven to 350 degrees F (175 degrees C). Remove chicken from bag, discarding remaining marinade. Place chicken in a lightly greased 9x13 inch baking dish and bake at 350 degrees F (175 degrees C) for 1 hour, or until chicken is cooked through and juices run clear. Note: Turn chicken occasionally while baking.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish. Melt the butter in a skillet over medium heat. Stir in the zucchini and onion, and cook 5 minutes, or until onion is golden brown. In the prepared casserole dish, mix the zucchini, onion, tomatoes, and green pepper. Season with Italian seasoning, and top with cheese. Bake 25 minutes in the preheated oven, or until cheese is melted and bubbly.
Preheat the oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin tin, or line with paper muffin liners. In a large bowl, stir together the flour, sugar substitute, baking powder, baking soda, and cinnamon. In a separate bowl, mix together the egg whites, mashed banana and applesauce. Add the wet ingredients to the dry, and mix until just blended. Fill prepared muffin cups 3/4 full. Bake for 15 to 18 minutes in the preheated oven, or until the top springs back when lightly touched. Allow muffins to cool in the pan over a wire rack for a little while before tapping them out of the pan.
Heat the vegetable oil in a skillet over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add garlic, jalapeno pepper, and ginger; cook and stir for 2 minutes more. Stir in peanut butter, water, tamari, and honey until smooth. Add shredded basil. Heat through, and remove from heat. Garnish with whole basil leaves, if desired.
Mix ground beef with cardamom, basil, salt, and pepper. Heat a large skillet over medium-high heat. Cook and stir beef in hot skillet until completely browned, 5 to 7 minutes. Mix corn and peas in a bowl. Pour enough boiling water over the corn and peas to cover completely; soak until heated through, 5 to 10 minutes. Bring a small saucepan of water to a boil. Cook parsnip in boiling water until fork-tender, 5 to 7 minutes; drain and transfer parsnip to a bowl. Pour butter over parsnip and mash with a fork. Divide beef, peas and corn mixture, and mashed parsnips between two plates.
Preheat an oven to 375 degrees F (190 degrees C). Grease 16 muffin cups or line with paper muffin liners. Combine 1/4 cup flour, the cinnamon, 1 tablespoon sugar, the coconut, and 1 pinch of salt in a small bowl. Mix in 2 tablespoons of butter until completely incorporated into the flour; set aside. Beat the unsalted butter, 1 1/4 cups sugar, and 1/2 teaspoon of salt with an electric mixer in a large bowl until smooth. Beat the first egg into the butter until completely blended before adding the second; continue mixing until light and fluffy. Combine 1 3/4 cups of flour with the baking powder. Stir into the butter mixture alternately with the buttermilk. Toss the blueberries with 1/4 cup of flour; stir into the batter along with the mango. Scoop the batter into the prepared muffin tins; sprinkle with the coconut streusel. Bake in the preheated oven until golden and the tops spring back when lightly pressed, 25 to 35 minutes.
Cream margarine with sugar. Add egg yolk (reserve egg white), lemon juice and grated lemon and orange peels and beat. Add flour and mix well. Chill for one hour. Preheat oven to 350 degrees F (180 degrees C). Dip a teaspoonful of dough into slightly beaten egg white and then into nuts. Place nut side up, 2 inches apart on lightly-oiled cookie sheet. Bake for 20-25 minutes or until lightly browned. Transfer to cooling rack immediately.
In a saucepan on low heat, combine marshmallows and milk. Cook until marshmallows are melted, and mixture starts to boil. Remove from heat. In a large bowl, beat cream cheese until smooth. Stir in egg yolk. Fold in 1/3 of the melted marshmallow mixture, then quickly fold in remaining marshmallow until no streaks remain. Stir in lemon juice. In a large bowl, beat cream until soft peaks form. Fold the whipped cream into the cream cheese mixture until no streaks remain. Spread into graham crust. Refrigerate for 3 hours.
Preheat oven to 400 degrees F (200 degrees C). Place oysters in a baking pan, flat-side up. Stir butter, sriracha sauce, garlic, green onions, cilantro, and lime juice together in a bowl. Bake oysters in the preheated oven until they open slightly, about 10 minutes. Remove the top shell of the oysters using a towel and an oyster knife, being careful not to spill the liquor. Gently cut the muscles that attach the oysters to the shell. Divide the butter mixture among the oysters, placing a dollop on each. Sprinkle Parmesan cheese on top. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil oysters in the preheated oven until butter melts and Parmesan cheese is golden brown, about 5 minutes.
Preheat the oven to 400 degrees F (200 degrees C). Make a pocket in each of the chicken breasts by slicing down one side, making sure to not slice all the way through. Stuff each pocket with mozzarella cheese and a 1/4 the minced garlic. Wrap 2 slices of bacon around each stuffed breast and secure in place with toothpicks. The pocket opening should be completely covered. Combine onion and remaining garlic in a shallow baking dish and drizzle with olive oil. Place stuffed chicken breasts on top and sprinkle with rosemary. Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).