HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place the sweet potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Transfer the sweet potatoes into a mixing bowl, and allow to cool for about 10 minutes. Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch pie dish with unbaked pie crust. Mash the sweet potatoes smoothly, and mix in butter, 3/4 cup of sugar, salt, milk, egg yolks, cinnamon, and vanilla extract. Pour the filling into the pie crust. Bake in the preheated oven until the filling is set and the pie crust is beginning to brown, 25 to 30 minutes. Place the egg whites into a clean mixing bowl, and beat until stiff with an electric mixer set on medium, 3 to 5 minutes. Beat in 1/4 cup sugar and 1/2 teaspoon of vanilla extract, until the mixture holds firm peaks and is glossy. Remove the pie from the oven and spoon meringue over the sweet potato filling, swirling the meringue into attractive peaks. Return to oven, and bake until the meringue turns golden brown, about 10 minutes, watching carefully to avoid burning. Allow to cool before serving.
Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet with 1 tablespoon olive oil. Combine cauliflower and 2 tablespoons olive oil in a bowl. Mix brown sugar, salt, and curry powder in a small bowl. Taste and adjust until mixture is sweet and salty. Sprinkle over cauliflower and mix well. Spread cauliflower in a single layer on the baking sheet. Roast in the preheated oven for 20 minutes. Turn cauliflower and roast for an additional 15 to 20 minutes.
Preheat an outdoor grill for low heat. Rinse chicken inside and out. Pat dry. Loosen skin around the breast area. Place three tablespoons of butter in various places under the skin. Mix herbs together and place half under the skin and the other half inside the chicken. Cook chicken with smoke for 4 hours or until juices run clear when poked with a fork.
Dissolve gelatin, soft drink mix and sugar in boiling water. Stir in cold water and pour into popsicle molds or small plastic drinking cups. Add popsicle sticks when firm but not frozen completely; freeze until hard.
Preheat the oven to 350 degrees F (175 degrees C). Spread walnuts on a baking sheet and toast until fragrant, tossing a couple of times to ensure even browning, 5 to 8 minutes. Combine strawberry slices and coconut sugar in a small bowl. Let stand for 5 minutes, stirring occasionally. Mix together yogurt, lime juice, and honey to make the dressing. Spread the dressing over the lavash bread. Top with spinach, strawberries, bacon, walnuts, and chia seeds. Roll up the wrap and cut in half.
Heat olive oil in a pot over medium heat and cook onion and garlic until soft and translucent, about 5 minutes. Add zucchini; cook and stir for about 5 minutes. Pour in water and add salt; bring to a boil. Partially cover pot, reduce heat, and simmer until zucchini are soft, about 15 minutes. Add basil and puree soup using a stick blender until smooth. Season with salt and pepper.
In a large pot over medium heat, melt butter. Stir in onion and garlic and cook until onion is translucent, about 5 minutes. Stir in potatoes and carrots and cook 5 minutes more. Pour in chicken broth and bring to a boil. Stir in cauliflower, cover, reduce heat and simmer until vegetables are tender, 10 to 20 minutes. Remove from heat. Puree in batches in a blender or food processor, or in the pot using an immersion blender. Return to low heat and stir in milk, salt, pepper, nutmeg and sherry. Heat through. Serve garnished with parsley.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Cut the peppers in half from top to bottom. Place the peppers cut-sides down onto the prepared baking sheet. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place the blackened peppers into a bowl and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Remove and discard excess blackened skin and stems. Tear peppers with your hands and place in a bowl. Cut the top off of each tomato around the stem. Scoop seeds and pulp out of each tomato and squeeze into a bowl to create a thick tomato 'juice'. Chop tomatoes and place in a separate bowl. Heat corn oil and olive oil together in a large pot over medium heat. Cook and stir black pepper, paprika, cloves, cinnamon, and cayenne pepper in hot oil until fragrant, about 30 seconds. Stir onion and garlic into hot spiced oil; cook and stir until onion is softened, about 5 minutes. Pour tomato 'juice' into the pot and bring mixture to a boil while scraping the browned bits of food off of the bottom of the pot with a wooden spoon. Add chopped tomatoes, chicken broth, raisins, and brown sugar. Bring to a simmer. Reduce heat to low and add the chocolate; stir until chocolate melts. Add roasted peppers and stir. Bring sauce to a simmer and cook until flavors blend, at least 1 hour. Pour sauce into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return sauce to the pot and season with salt.
Preheat oven to 375 degrees F (190 degrees C). Spray the bottom and sides of a 9x13-inch baking dish with cooking spray. Mix flour, brown sugar, peanut butter, butter, milk, egg, vanilla extract, salt, and baking soda together in a bowl. Fold chocolate chips into the batter. Pour batter into the prepared baking dish. Bake in the preheated oven until lightly browned and a toothpick inserted in the middle comes out clean, 20 minutes.
Combine applesauce, apples, white sugar, brown sugar, cinnamon, and nutmeg in a large pot; add butter. Cook and stir mixture over medium-high heat until mixture comes to a boil for 1 minute. Quickly stir in liquid pectin and boil for 1 minute more. Remove pot from heat. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean 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 10 minutes. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until 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.
Mix ground beef, chorizo sausage, egg, bread crumbs, green chilies, onion, barbecue sauce, ketchup, and onion soup mix in a large bowl until well-combined. Cover and refrigerate overnight. Preheat an outdoor grill for medium heat. Firmly pack the meat mixture into a 9x5-inch loaf pan, and cover with aluminum foil. Place the covered loaf pan on the grill away from direct heat. Cook for 30 minutes, then carefully remove foil and drain grease. Cover the pan with the foil, and return to the grill. Continue cooking until the meatloaf is no longer pink in the center, about 20 minutes more. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
Line an 8-inch baking pan with aluminum foil. Clip a candy thermometer to the side of a saucepan. Combine sweetener, evaporated milk, and cocoa powder in the saucepan. Bring to a boil. Reduce heat to medium; cook and stir until the thermometer registers 234 degrees F (112 degrees C) or until a small amount of syrup dropped in cold water forms a soft ball, 5 to 10 minutes. Stir in peanut butter and butter until melted, about 1 minute. Pour mixture into the prepared pan. Chill until set, 1 to 2 hours. Cut into squares.
In a mixing bowl, combine the tuna, mayonnaise, bell peppers, red onion, green onion, garlic, parsley, vinegar, lemon juice, hot pepper sauce and salt and pepper. Stir well and refrigerate for at least one hour.
Mix red cabbage, green cabbage, avocado, sesame seeds, red onion, cilantro, and lime juice together in a bowl.
Stir tomatoes, olive oil, red wine vinegar, garlic, salt, and pepper together in a bowl. Cover the bowl with plastic wrap and refrigerate until flavors blend and juice accumulates, about 30 minutes. Strain accumulated juices into a small skillet and transfer tomatoes back to the bowl. Cook juices over medium heat until liquid reduces and sauce has a syrup-like consistency, 2 to 3 minutes. Pour sauce back over tomatoes into bowl and stir.
Place whole peppers over an open flame (gas burner) or under the broiler. Roast, turning frequently until evenly black and blistered. Remove from heat, place in a plastic bag, and let them sweat for a while. This will allow the skins to peel of easily. While the peppers are sweating, place the ground beef in a skillet over medium-high heat. Cook, stirring to crumble, until evenly browned. When beef is fully cooked, add the onion, garlic and tomato, and cook for a few more minutes. Season to taste with salt and pepper. Remove the peppers from the bag, and peel off the burnt skin. You may wish to wear protective gloves. Run peppers under cool running water to rinse away any burnt pieces. Make a small vertical slit in the side of the peppers, and remove the seeds and veins. Stuff each pepper halfway with the ground beef mixture, then fill the rest of the way with shredded cheese. Close the slits, and secure with toothpicks. Whip egg whites in a large glass or metal bowl until thick and fluffy. Add the egg yolks, and whip for a minute to blend in. Meanwhile, heat 1/4 inch of oil in a large heavy skillet over medium-high heat. Coat the stuffed peppers with a light dusting of flour, then dip them in the egg so they are fully covered. Carefully place in the hot oil, and fry on both sides until golden. Drain on paper towels, then serve on a large platter.
Pour water into a tall glass. Stir in the baking soda. Pour in the grape juice.
Choose a clean bottle or jar with a well fitting lid or cork. Put the peppers, garlic, parsley, and basil into the jar or bottle. Pour in olive oil, italian dressing, and red wine vinegar. Season with salt and pepper to taste. Cover with lid, shake well to mix, and refrigerate at least 2 days to allow flavors to develop.
Preheat oven to 350 degrees F (175 degrees C). Grease a mini doughnut pan with cooking spray. Mix flour, baking soda, nutmeg, salt, and cinnamon together in a bowl. Mix soy milk, vegetable oil, vinegar, and vanilla extract together in a bowl. Combine the flour mixture and the soy milk mixture and stir until smooth; pour into a mini doughnut pan. Bake in the preheated oven until doughnuts are light brown and the tops spring back when touched, 5 to 7 minutes. Combine confectioners' sugar, soy milk, and vanilla extract together in a bowl; stir until glaze is combined. Dip doughnuts into glaze and cool on a wire rack.
Preheat oven to 325 degrees F (165 degrees C). Beat butter, brown sugar, and white sugar together in a bowl until creamy. Beat in eggs and vanilla extract until smooth. In a separate bowl, whisk together both amounts of flour, salt, baking soda, and baking powder. Mix flour mixture into the liquid ingredients. Gently mix rolled oats, corn flakes, and coconut into the dough until thoroughly combined. Drop the dough by tablespoons onto baking sheets. Bake in the preheated oven until the cookies are light golden brown, 10 to 12 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Mix flour, hot water, sugar, yeast, and salt in a large bowl; transfer dough to a work surface and knead for 10 minutes. Place dough in a bowl and let rise for 15 minutes. Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet. Form dough into 24 balls; punch a hole in the middle of each ball with a finger, creating a bagel shape. Place bagels on the prepared baking sheet; let rise for 20 minutes. Bring a large pot of water to a boil; cook bagels, working in batches, in the boiling water, about 45 seconds per side. Place boiled bagels on a clean towel to drain. Return bagels to the baking sheet. Bake in the preheated oven until cooked through and lightly browned, 30 to 35 minutes.
Preheat oven to 325 degrees F (165 degrees C). Combine sauerkraut, tomatoes, sugar, bacon, and black pepper in a 9x13 inch casserole dish. Bake in a preheated 325 degrees F (165 degrees C) oven for 2 hours and 15 minutes. When finished cooking it should be bubbly around the edges and caramelized on top.
Preheat the oven to 350 degrees F (175 degrees C). Combine water, piloncillo, cinnamon sticks, sugar, vanilla extract, and cloves in a pot. Bring to a boil. Reduce heat and cook until slightly thickened and reduced to a syrup, about 10 minutes. Remove cinnamon sticks. Lightly butter each slice of bread. Place slices in a large, flat baking pan. Bake in the preheated oven until toasted, 10 to 15 minutes. Let butter dry. Grease a 9x13-inch cake pan and add 1/2 of the toasted bread. Sprinkle 1/2 of the Monterey Jack cheese, walnuts, raisins, and apricots over the bread. Drizzle 1/2 of the syrup on top to fully coat the bread. Top with the remaining bread, cheese, walnuts, raisins, apricots, and syrup. Cover with aluminum foil. Bake in the preheated oven for 20 minutes. Remove foil and continue baking until lightly browned and heated through, about 15 minutes more. Serve warm.
Heat pomegranate juice, sugar, and lemon juice in a saucepan over medium-high heat. Cook, stirring continuously, until sugar is dissolved, 3 to 5 minutes. Bring to a simmer; reduce heat to medium-low. Cook, stirring frequently, until reduced down to 1 1/2 cups, about 1 hour. Remove from heat. Let pomegranate molasses cool to room temperature, at least 20 minutes. Preheat oven to 450 degrees F (230 degrees C). Whisk the pomegranate molasses, horseradish, mustard, and sage together in a bowl to make the glaze. Remove any giblets or gizzards from the turkey and place the turkey in a roasting pan. Brush with olive oil; season with salt and pepper. Bake in the preheated oven, basting with the juices from the bottom of the pan every 15 minutes, for 2 hours. When an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 175 degrees F (79 degrees C), brush turkey with 1 cup glaze. Continue roasting until no longer pink in the center, about 15 minutes more. Remove turkey from the oven and brush with the remaining glaze. Cover with a loose tent of aluminum foil and allow to rest for 15 minutes before carving up that turkey.
Preheat oven to 375 degrees F (190 degrees C). Place prepared chicken in the bottom of a 9x13 inch casserole dish. Cover the chicken with sliced eggs. Bring soup and broth to a boil and pour over the chicken and eggs. In a bowl, combine the flour, buttermilk and melted butter. Mix and pour over the chicken. Bake in the preheated oven for 45 minutes.
Place wheat berries in a bowl. Pour in enough water to cover by a few inches; let soak until berries expand, 8 hours to overnight. Drain. Rinse berries twice a day, for 3 to 4 days, until berries sprout and grow short tails. Place sprouted berries in a bowl and cover with 2 cups water. Let sit at room temperature, 12 to 24 hours, until soaking liquid turns cloudy, fizzy, and smells a little tart. Cover cashews with water and soak, 8 hours to overnight. Drain. Combine drained cashews and 1 cup of the soaking liquid in a high-powdered blender. Blend until smooth. Pour blended mixture into a sieve lined with a coffee filter and set over a bowl; drain in the refrigerator until thickened, about 24 hours. Combine pecans, garlic salt, and Mexican-style chili powder in a food processor; pulse until a coarse mixture is formed. Form the strained cashew mixture into a ball. Coat with pecan mixture.
Preheat oven to 375 degrees F (190 degrees C). Blend together shortening and sugars. Beat in vanilla and eggs. Sift dry ingredients together and add to mixture. Stir in candies. Drop by teaspoon onto a ungreased cookie sheet. Bake for 10 to 12 minutes. Enjoy!!
Preheat oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets. Combine white and brown sugar, butter and eggs. Stir in flour, baking soda and salt. The dough will be stiff. Stir in nuts, chocolate chips, rum and whiskey. Drop dough by tablespoonful onto cookie sheet. Bake 8 to 10 minutes.
Heat oil in a large saucepan over medium heat and cook onion until soft and translucent, about 5 minutes. Stir in sausage. Cook and stir until browned, about 5 minutes. Add mushrooms and wine and bring to a simmer. Stir in passata and bring to a simmer. Cook until sauce starts to thicken, 8 to 10 minutes. Season with salt and red pepper flakes. Meanwhile, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and add to the sauce. Stir to combine and serve.
Pour cream into the container of a blender. Blend on low speed for a minute to thicken slightly. Add blue cheese gradually, then add horseradish and mustard, and blend well. Pour into small sterile jars, and refrigerate for up to one week to blend flavors together.
Preheat an outdoor grill for medium heat and lightly oil the grate. Whisk the hot sauce and olive oil together in a separate bowl. Brush the flesh side of each pear half evenly with the mixture; place on preheated grill with the skin side on the grill. Stir the blue cheese and butter together in a small bowl; scoop even amounts of the cheese mixture into the cavity of each pear half. Grill the pears on the preheated grill until soft, 10 to 15 minutes.
To make the dark chocolate layer, place the dark chocolate, miniature marshmallows, milk, and salt into the top of a double boiler over medium heat. Stir until chocolate melts and mixture is smooth. Remove from the heat, and stir in the vanilla. Allow to cool, stirring occasionally. Beat the heavy cream in a bowl until soft peaks form. Fold the whipped cream into the dark chocolate mixture until evenly blended. Spoon the mixture into the prepared graham cracker crust. Spread 1/2 chocolate whipped topping over the dark chocolate layer. Refrigerate at least 30 minutes. Meanwhile, make the milk chocolate layer by placing the milk chocolate, miniature marshmallows, milk, and salt into the top of a double boiler over medium heat. Stir until chocolate melts, and mixture is smooth. Remove from the heat, and stir in the vanilla. Allow to cool, stirring occasionally. Beat the remaining 1/2 cup heavy cream in a bowl until soft peaks form. Fold the whipped cream into the milk chocolate mixture until evenly blended. Pour the mixture over chocolate topping layer. Spread the remaining chocolate whipped topping over the milk chocolate layer. Spoon the whipped topping over the chocolate topping. If desired, garnish with miniature chocolate chips.
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Lay 2 large pieces of heavy duty aluminum foil onto a flat surface in a criss-cross shape. Pile zucchinis, yellow squash, onion, orange, and lemon in the middle of the foil. Scatter butter pieces over the mixture; season with lemon pepper, salt, and black pepper. Wrap aluminum foil around the mixture and seal along the edges making a packet. Cook on the preheated grill until very tender, 30 to 45 minutes.
Mix the flour, baking soda and salt together. Starting with the brown sugar layer the ingredients in a 1 liter sized glass jar in the order given. Ending with the flour mixture. Attach a card with the following directions: Oatmeal Fruit Cookies 1. Preheat the oven to 350 degrees F (175 degrees C). Line one baking sheet with parchment paper. 2. Empty the contents of the jar into a large bowl. Using a wooden spoon blend the mixture until well combined. 3. Using you hands work in 1/2 cup softened butter or margarine until the mixture resembles coarse crumbs. 4. Beat 1 egg with 1 teaspoon vanilla and 1/4 cup milk. Still using your hands or a wooden spoon blend the egg mixture into the dough until well combined. 5. Drop teaspoon sized mounds 2 inches apart onto the prepared baking sheet. Bake at 350 degrees F (175 degrees C) for 10 to 14 minutes or until the edges are lightly browned. Place cookies on a rack to finish cooling. Makes approximately 2 dozen cookies.
Combine the goat cheese, tomatoes, garlic, and parsley in a food processor; mix until thoroughly combined.
Cream butter, peanut butter, and sugars together in a bowl; beat in eggs. In a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. Put dough in refrigerator for 1 hour. Roll dough into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a crisscross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown.
Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente; drain. In a medium bowl, combine chicken, celery, grapes, cooked pasta, salt, and white pepper; mix well and reserve. In a medium bowl, combine mayonnaise, curry powder, cumin, rice vinegar, and sugar; whisk ingredients together and toss with chicken mixture. Cover salad with plastic wrap and refrigerate for at least 2 to 4 hours before serving.
Halve and seed papaya. Scoop out a little extra meat to create a bowl shape. Blend 1 banana, acai pulp, and orange juice together in a blender until smooth; divide mixture between papaya bowls and top with granola and remaining 1/2 banana.
Combine the olive oil, Worcestershire sauce, soy sauce, garlic, onion, salt, pepper, rosemary, steak seasoning, and steak sauce in the container of a food processor or blender. Process until well blended. Prick steaks on both sides with a fork, and place in a shallow container with a lid. Pour marinade over steaks, cover, and refrigerate at least 3 hours, or overnight. Preheat an outdoor grill for medium heat, or light charcoal, and wait until coals are completely white. Soaked wood chips may be added to the coals when ready for a smoky flavor, if you like. Remove steaks from marinade, and discard the marinade. Lightly oil the grilling surface, and place steaks on the grill. Cover, and grill steaks for about 10 minutes on each side, or to your desired degree of doneness.