HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain the beet liquid into a medium saucepan. To the liquid add vinegar, sugar, cornstarch and salt. Bring to a boil over medium-high heat. Reduce heat to medium; stir in beets and cook until heated through.
Bring about 2 inches of water to a boil in a large saucepan. Add the shrimp, the water should just cover them. Boil for 5 minutes, then drain, reserving the liquid, and set aside. Heat about 2 tablespoons of oil in a saucepan. Add the onions; cook and stir until the onions are soft. Mix in the parsley, wine, tomatoes, garlic powder, and remaining olive oil. Simmer, stirring occasionally, for about 30 minutes, or until the sauce is thickened. While the sauce is simmering, the shrimps should have become cool enough to handle. First remove the legs by pinching them, and then pull off the shells, leaving the head and tail on. When the sauce is thickened, stir in the shrimp stock and shrimp. Bring to a simmer, and cook for about 5 minutes. Add the feta cheese and remove from the heat. Let stand until the cheese starts to melt. Serve warm.
In a medium bowl, mix together mayonnaise, cilantro, fresh ginger, and fish sauce. Mix in crab, shrimp, and 1/2 cup bread crumbs. Season with salt and pepper to taste. Place remaining 1 cup breadcrumbs on a plate or shallow bowl. Drop 1/4 of the crab mixture onto breadcrumbs, and turn to coat. Shape into a circle or oval. repeat with remaining crab mixture. Heat oil in a heavy skillet over medium heat. Cook cakes in oil for about 5 minutes per side, or until golden brown and cooked through.
Whisk olive oil, vinegar, sugar, and soy sauce together in a small bowl until sugar dissolves. Toss cabbage, green onions, almonds, sunflower seed kernels, and raisins together in a large mixing bowl. Drizzle dressing over salad and toss to coat. Cover bowl with plastic wrap and refrigerate at least 1 hour before serving.
Preheat oven to 375 degrees F (190 Degrees C). Cut off top of pumpkin, scrape out seeds and pith. In a large deep skillet, saute vegetables in 1/4 cup shortening until soft. Add beef; cook and crumble until evenly brown. Add the pepper, ketchup, garlic, salt, Worcestershire sauce and tomato sauce. Simmer 15-20 minutes. In a large mixing bowl, combine 2 cups of the beef mixture, soy sauce, mushrooms, brown sugar, soup and rice. Mix well, pour into pumpkin and replace lid. Cover and freeze remaining beef mixture. Place filled pumpkin on a baking sheet and bake for one hour or until pumpkin is tender. As you serve dinner, be sure to scoop out a little of the cooked pumpkin too.
Preheat an oven to 400 degrees F (200 degrees C). Beat the butter, brown sugar, and white sugar with an electric mixer in a large bowl until smooth. Blend the egg and the almond flavoring into the creamed butter and sugar. Sift together the flour, baking powder, baking soda, and salt into a bowl. Blend the flour mixture into the butter mixture. Fold the pineapple tidbits and coconut flakes into the dough. Drop teaspoonfuls of the dough 2 inches apart onto greased baking sheets. Bake in preheated oven until golden brown, 10 to 12 minutes.
Place the eggs, milk, water, melted butter, flour, and salt in the pitcher of a blender; blend until smooth. Blend the cream cheese, confectioners' sugar, lemon juice, lemon zest, and vanilla with an electric mixer until smooth. Gently fold in the whipped cream. Heat a lightly oiled griddle or non-stick skillet over medium heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Flip over when the batter is set and the edges are beginning to brown. Cook until the other side begins to brown. Stack finished crepes on a plate, cover with a damp towel and set aside. To serve, fill each crepe with 1/4 cup sliced strawberries and 1/3 cup of the cream cheese filling, roll up and top with a small dollop of the cream cheese filling and more sliced strawberries.
In a small bowl, mix together crushed garlic, rosemary, dill, oregano, and red wine. Place roast in a large plastic or glass container, pour wine mixture over meat, and cover. Marinate overnight in refrigerator. Preheat oven to 325 degrees F (165 degrees C). Transfer meat to a Dutch oven. Make eight to ten 1 inch deep cuts into the meat with a sharp knife. Insert a whole peeled garlic clove into each hole. Pour marinade over meat, and cover. Roast for 35 minutes per pound, or until an instant read thermometer inserted into the center of the roast registers 145 degrees F (63 degrees C).
Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets. Beat butter and sugar with an electric mixer in a large bowl until creamy. Beat egg and vanilla extract into the butter mixture. Sift flour, baking soda, and salt together in a separate bowl; stir into the butter mixture. Fold chopped candy bars into the mixture. Drop batter by the teaspoonful onto prepared baking sheets. Bake in preheated oven until golden brown, 12 to 15 minutes. Cool on baking sheets for 5 minutes before transferring to cooling racks to cool completely.
Place apples and onion into a slow cooker. Set the pork loin on top, then add the sugar, sauerkraut, and iced tea. Cover and cook on High 6 to 8 hours until the pork is tender.
Combine soy sauce, teriyaki sauce, honey, lemon juice, garlic, black pepper, and ginger in a large resealable plastic bag. Add Cornish hens. Seal and marinate in the refrigerator for 8 hours. Preheat oven to 400 degrees F (200 degrees C). Grease a metal rack and set inside a roasting pan. Transfer hens from the plastic bag to a flat work surface; tie legs together with kitchen twine. Place hens on the prepared rack. Pour marinade into a small saucepan; bring to a boil. Remove from heat. Roast hens in the preheated oven, basting occasionally with marinade, until juices run clear, about 1 hour. Cover loosely with aluminum foil. Continue roasting until an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 15 minute more. Cover hens with aluminum foil. Let rest for 5 minutes before serving.
Preheat the oven to 350 degrees F. In bowl whisk together egg white, cayenne and cumin. Add pecans and toss to coat. Transfer to rimmed baking sheet and bake for 10 to 12 minutes. Set aside to cool. Once cooled, chop into smaller pieces. Heat skillet over medium heat and add butter, brown sugar, rosemary, and drained carrots. Add 1/4 cup of water to carrots. Cover and simmer for 8 minutes. Season carrots with salt and pepper and cook for another 5 minutes. Put carrots in bowl with pecans and toss to combine.
Place bread flour, sugar, yeast, and salt in the bowl of a stand mixer. Mix with a fork. Add milk, egg yolks, and butter. Attach dough hook and knead until dough forms a ball and feels smooth and elastic, about 10 minutes. Pour vegetable oil into a large bowl. Add dough and roll around to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled, 1 to 2 hours. Transfer dough to a flat work surface. Knead gently to knock the air out. Form dough into a flat oblong shape, then roll into a log. Cut the dough into 4 equal pieces. Keep dough covered with a damp cloth while you work with 1 piece at a time. Dust work surface with a little flour. Use a rolling pin to roll out first piece of dough. Invert a round 8-inch pan or plate on top; trace the rim with a sharp knife to cut dough into an 8-inch circle. Line a baking sheet with parchment paper and slide the circle onto it. Warm cookie butter briefly in the microwave to make it easier to spread. Spread 1/3 of the cookie butter over the dough circle. Repeat with 2 more pieces of dough and remaining cookie butter. Roll out last piece of dough, cut into an 8-inch circle, and place on top. Invert the pan or plate over the stack and cut through all the layers to make a perfect circle. Invert a small drinking class in the center of the circle. Use a sharp knife to cut dough into quarters, from the base of the drinking glass to the outside edge. Cut quarters into eighths, then into sixteenths. Grab 2 slices and twist each one twice, in opposite directions. Repeat all the way around the circle. Pinch and seal all the ends. Cover with a damp cloth and let rise for 20 minutes. Preheat the oven to 350 degrees F (175 degrees C). Beat egg whites lightly and brush over dough. Bake in the preheated oven until golden brown, about 20 minutes. Cool briefly before serving.
In a wide mouth 1 quart jar, layer the barley, peas, rice and lentils. Then layer around the edges the onion, parsley, salt, lemon pepper, bouillon and the alphabet pasta. Fill the rest of the jar with the twist macaroni. Seal and attach a gift card. The gift card should read: Add contents of jar to 3 quarts of water, 2 stalks of chopped celery, 2 sliced carrots, 1 cup of shredded cabbage (optional) and 2 cups diced tomatoes. Over medium low heat, cover and simmer about 1 hour, or until vegetables are tender.
Combine sour cream, brown sugar, and brandy in a bowl and mix to combine. Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add white sugar gradually, continuing to beat until whipped cream is thick. Fold whipped cream into sour cream mixture and blend well. Serve with fresh strawberries.
In a small bowl or cup, mix together soy sauce, olive oil, lemon juice, and garlic. Pour over meat, and refrigerate for 1 hour.
Mix flour, 1 teaspoon salt, and yeast in a large bowl. Stir in olive oil and about 3/4 cup water until mixture comes together in a ball of dough. Turn dough out on a lightly floured surface. Gradually add remaining 1/4 cup water while kneading dough; continue kneading until smooth and elastic, about 10 minutes. Place dough in a large lightly-oiled bowl and turn to coat. Cover with a towel and let rise in a warm place , about 30 minutes. Melt butter in a large skillet over medium heat. Cook and stir onions and 1 teaspoon salt until tender and translucent, about 30 minutes; stir often so onions do not brown. Remove from heat and allow to cool. Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet. Roll dough out on a floured surface to create a thin crust; transfer dough to prepared baking sheet. Poke several holes in the dough with a fork and roll edges up slightly to create a rim. Spread cooled onions over crust. Whisk sour cream, milk, eggs, and ground black pepper in a bowl; pour over onions. Sprinkle with caraway seeds. Bake in preheated oven until golden brown and eggs are set, 30 to 45 minutes. Serve warm.
Combine the instant coffee, milk, vanilla extract, sugar, ice, and chocolate syrup in a blender; blend until smooth.
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, 8 minutes. Drain. Mix pickles, mayonnaise, dill weed, pepper, and salt in a large bowl; stir in pasta until coated. Refrigerate for 1 hour before serving.
In a medium saucepan over medium heat, blend heavy cream, mango juice, brandy, and brown sugar until thickened. Stir in mangoes, and bring to a boil over high heat. Continue to cook and stir about 1 minute. Serve warm.
Preheat the oven to 400 degrees F (200 degrees C). Toss cauliflower in a bowl with lemon juice, olive oil, garlic, salt, and pepper. Pour into a baking dish. Bake, uncovered, in the preheated oven until softened, about 30 minutes. Heat a skillet over medium heat. Add chicken sausage; cook and stir until browned, about 6 minutes. Drain sausage on a paper towel-lined plate. Slice into 1-inch pieces. Mix sausage into the baked cauliflower mixture in the baking dish; sprinkle Parmesan cheese on top. Spread 8 dollops of ricotta cheese evenly across the top. Sprinkle red pepper flakes on top. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil until cauliflower and ricotta are lightly browned, about 5 minutes. Sprinkle fresh parsley on top.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish. Combine 2 1/2 cups white sugar, 1 cup melted butter, and vanilla extract in a large bowl. Beat in eggs one at a time with an electric mixer, mixing well after each addition until thoroughly blended. Sift 1 1/2 cups flour, cocoa powder, and salt together in a bowl. Stir flour mixture gradually into butter mixture until blended. Spread batter evenly into the prepared baking dish. Bake in the preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Combine milk and vinegar in a large bowl and let stand for 5 minutes until milk sours. Add 1/2 cup butter, peanut butter, 1/2 cup white sugar, and brown sugar; stir until mixture is smooth and fully combined. Sift 1 1/4 cups flour, baking soda, baking powder, and salt together in a small bowl. Mix into peanut butter mixture until well blended. Spread peanut butter mixture over warm brownies. Drizzle melted chocolate chips on top. Refrigerate for 1 to 2 hours before cutting into squares.
Preheat oven to 325 degrees F (165 degrees C). Grease and lightly flour a 10 inch tube pan. Place cherries in a bowl and toss gently with 2 tablespoons flour. Set aside. Stir together the flour, salt, baking powder, and cinnamon in a medium bowl. Beat together the oil, eggs, sugar, vanilla extract, and milk until smooth in a large mixing bowl. Stir in the flour mixture until smooth. Fold in the cherries. Pour batter into prepared pan. Bake in preheated oven until toothpick inserted into cake comes out clean, about 60 minutes. Cool in pan 10 minutes, then turn out onto a serving plate or wire rack.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking pan. In a saucepan over low heat, mix the peaches, brown sugar, cornstarch, and 3 tablespoons vegetable oil. Cook and stir until sugar is melted and mixture is slightly thickened. In a large bowl, mix the flour, sugar, baking powder, and lemon zest. Stir in eggs, vanilla, 1/2 cup oil, and orange juice. Mix until smooth. Pour 1/2 the batter into the prepared pan. Layer with 1/2 the peach mixture, then with remaining batter. Top with remaining peach mixture. Bake 45 minutes in the preheated oven, or until a knife inserted in the center comes out clean.
Grease a baking sheet with 1 tablespoon butter. Combine cashews, sugar, and corn syrup in a large microwave-safe glass or ceramic bowl. Microwave on high until sugar melts and mixture is hot, about 6 1/2 minutes. Stir 1 tablespoon butter and vanilla extract into cashew mixture. Microwave until hot, about 2 1/2 minutes more. Stir baking soda into cashew mixture until light and foamy. Spread mixture on prepared baking sheet. Cool completely and break into pieces.
Combine the beef stock, chicken stock, beans, onion half, garlic cloves, salt, black pepper, and thyme in a slow cooker; cook on Low for 8 hours to overnight. Remove and discard the onion and garlic. Switch slow cooker to 'Keep Warm' setting. Add the andouille sausage to the stock mixture; continue cooking until you can smell the sausage, about 1 hour. Stir the kale, celery, carrots, and garlic salt into the soup; cook until the carrots are tender, about 1 hour more.
Preheat oven to 425 degrees F (220 degrees C). Grease 10 muffin cups or line with paper liners. Drain blueberries from muffin mix. Mix muffin mix, water, oil, and eggs together in a bowl until batter is just mixed; fold in blueberries. Spoon batter into the prepared muffin cups, filling each to the top. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 16 to 21 minutes. Cool until able to be handled and cut tops off each cupcake, reserving tops for a separate use. Spread cream cheese frosting, starting from the middle and working outwards, onto each cupcake bottom. Arrange fruit roll strips onto each, forming "stripes" and place 2 blueberry halves in the left corner of each for the "stars".
In a large bowl, cream together butter, sugar, orange zest, and vanilla with an electric mixer until light and fluffy. Mix in eggs and egg white one at a time, beating well after each addition. Sift together the flour, baking powder, and salt; gradually blend into the creamed mixture using a wooden spoon. Stir in the white chocolate, dried cranberries, and pistachios. Cover, and chill for 30 minutes, or until dough is no longer sticky. Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper. Turn dough out on a lightly floured surface, and divide into halves. Form each half into a flattish log about 12 inches long by 3 inches wide. Arrange logs at least 3 inches apart on baking sheet. Bake for 30 minutes in preheated oven, or until pale gold. Allow logs to cool on the baking sheet until cool enough to handle. On a cutting board, cut logs crosswise on a diagonal into 1 inch thick slices. Arrange on baking sheet. Bake for an additional 15 minutes, or until golden. Transfer biscotti to wire racks, and cool completely. Store in an airtight container at room temperature.
Toss together spinach, cucumber, broccoli, feta, onion, chicken, and bacon in a large bowl. Pour dressing over salad, and gently toss again.
In a large bowl, combine the tomato, onion, cucumber, bell pepper, basil, parsley, garlic and vinegar. Toss and add salt and pepper to taste. Chill and serve.
Mix loquats, strawberries, red onion, cilantro, garlic, lime juice, jalapeno pepper, salt, and black pepper in a bowl. Refrigerate salsa several hours before serving.
Coat large skillet with no-stick cooking spray. Heat skillet over medium heat. Saute ham, 1/3 at a time, 15 seconds or until ham is lightly browned. Remove from skillet and place in large bowl. Heat oil in same skillet over medium-low heat. Add onion and green pepper; saute 7 minutes or until tender. Stir in ham glaze, undrained pineapple, brown sugar and vinegar. Heat through. Pour over ham in bowl; toss to coat. Serve on rolls.
Assemble cannellini beans, tomatoes, onions, carrots, spinach, celery, salt, bouquet garni, and bay leaves in a slow cooker. Pour in enough water to cover. Cook on Low or High until carrots are tender and flavors meld, at least 3 hours. Serve immediately or cool to room temperature. Ladle portions into reusable containers and refrigerate.
Preheat oven to 450 degrees F (230 degrees C). Separate onion slices into individual rings.
 Watch Now Whisk egg whites with milk in a bowl until thoroughly combined; season egg mixture with a pinch of cayenne pepper. Place panko crumbs into a separate bowl.
 Watch Now Place onion rings into a large resealable plastic bag. Add flour, salt, and black pepper; seal bag and shake until rings are well coated with flour.
 Watch Now Drop flour-coated onion rings into egg white-milk mixture, a few at a time, and toss lightly with tongs until coated. Place rings into panko crumbs and gently shake the bowl to toss the crumbs with the onion rings until rings are coated with crumbs.
 Watch Now Transfer coated onion rings to a large baking sheet; spray rings lightly with cooking spray.
 Watch Now Bake in the preheated oven until onion rings are tender and crumbs are lightly golden brown, 12 to 15 minutes.
 Watch Now
Place beef chuck in a shallow bowl. Season with pepper, salt, and red pepper flakes. Add enough beef stock to cover. Add lemon juice, lime juice, jalapenos, and cilantro. Turn until evenly coated. Cover and refrigerate for at least 30 minutes, preferably 2 to 3 hours. Heat oil in a large skillet over high heat. Stir in 1/3 of the beef and saute until just firm to the touch for medium- to medium-rare, 1 to 2 minutes per side. Be careful not to overcook, as the meat will get tough. Transfer to serving dish. Repeat with remaining beef.
In a skillet over medium heat, saute garlic and onion in the olive oil; about 10 minutes. Break apart the whole tomatoes with your hands and add to the pan along with the crushed tomatoes, basil, sugar, salt and pepper. Cover and simmer 20 minutes, stirring occasionally.
Rub oil on inside of pressure cooker. Season flour with salt and pepper to taste, then dredge giblets in flour to coat. Place chopped onion and giblets in open pressure cooker and saute lightly, shaking or stirring often. Add water. Following manufacturer's directions for pressure cooker, cook under 15 pound pressure for about 30 to 45 minutes, or until cooked through and no longer pink inside.
Preheat oven to 400 degrees F (200 degrees C). Coat a medium baking dish with non-stick cooking spray. In a shallow bowl, mix bread crumbs, Parmesan cheese, Romano cheese, garlic powder, and salt. Brush both sides of orange roughy fillets with butter, and dredge in the bread crumb mixture. Arrange fillets in a single layer in the prepared baking dish, and sprinkle with parsley. Bake in preheated oven 10 to 15 minutes, or until the fish flakes easily with a fork.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 2-quart baking dish. Mix pears, cherries, cornstarch, 2/3 cup sugar, and almond extract in prepared baking dish. Combine flour, 1/3 cup sugar, salt, and nutmeg in a bowl; cut in butter with a knife or pastry blender until mixture resembles coarse crumbs. Sprinkle flour mixture over fruit. Bake in preheated oven until crust is golden, about 1 hour.
Make the cheese sauce: Melt 3 tablespoons butter in a saucepan on top of the stove. Quickly stir the flour into the saucepan until the mixture is smooth. Stir in the milk, salt and pepper; continue stirring until the mixture is smooth and thick. Finally, stir in the cheese until it is melted. Grease a 9x13 inch baking pan. In a skillet, saute butter and onions. Pour the beaten eggs and ham into the skillet; scramble until set. Fold the mushrooms and cheese sauce into the eggs. Pour the mixture into the prepared baking pan. Cover and chill for 30 minutes or overnight. Preheat oven to 350 degrees F (175 degrees C). Bake the egg and mushroom casserole for 30 minutes in the 350 degrees F (175 degrees C) oven.
Bring brown rice and 3 cups of water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, 45 to 50 minutes. Meanwhile, heat the sesame oil over medium heat. Stir in the curry powder and red pepper flakes. Cook for a few seconds until fragrant. Pour in the remaining 3 cups of water, bouillon cube, and lentils. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the lentils are nearly tender, about 15 minutes. Make four shallow indentations in the cooked lentils with the back of a spoon, and crack a whole egg into each indentation. Recover, and continue cooking until the eggs have cooked to your desired degree of doneness, about 5 minutes for medium-well. Serve over the brown rice.