HumbleIntelligence/food-ner-1-Million huggingface dataset:
Butter a 10x15-inch baking pan. Combine sugar and corn syrup in a saucepan with a candy thermometer clipped on. Bring to a boil over medium heat, stirring constantly. Heat to 275 degrees F (135 degrees C); add macadamia nuts, pecans, coconut oil, cinnamon, and nutmeg. Cook and stir until candy mixture reaches 300 degrees F (148 degrees C); remove from heat. Stir blueberries, baking soda, and vanilla extract quickly into the candy mixture until combined. Pour all of the candy immediately onto the prepared pan. Spread evenly. Cool completely, about 15 minutes, before breaking into pieces.
In a large pot over medium high heat, combine the onion soup mix, carrots and water and bring to a boil, cooking until carrots are tender. Add the tomatoes, green beans, chicken broth and mixed vegetables, and simmer for 15 minutes. Meanwhile, in a large bowl, combine the beef, egg, bread crumbs, Parmesan cheese and ground black pepper. Roll into tiny, bite size meatballs and add to the soup. Simmer for another 20 minutes, then add the pasta. Simmer for another 15 minutes, or until meatballs and pasta are fully cooked.
Toss the beef, flour, and salt in a sealable bag until the beef is coated. Heat the oil in a large skillet over medium-high heat. Combine the beef and Worcestershire sauce in the skillet; cook until the beef is evenly browned on all sides; transfer to a slow cooker, but do not clean the skillet. Add the carrots, potatoes, parsley, and pepper to the slow cooker. Combine the boiling water and soup mix in a small bowl; add to slow cooker. Melt the butter in the skillet over medium-high heat. Cook the onion and garlic in the melted butter until soft; transfer the onion and garlic to the slow cooker and return the skillet to the heat. Combine the wine and mushrooms to the skillet; cook until the mushrooms begin to absorb the wine; pour the mixture into the slow cooker. Place the cover on the slow cooker and set to High; cook for one hour. Reduce heat to Low and cook until the beef is fork-tender, 6 to 8 hours. Whisk together the warm water and cornstarch; stir into the stew; cook uncovered until stew thickens, about 15 minutes.
Melt butter in a large skillet over medium heat. Add orzo and cook and stir until golden brown with a slight nutty aroma, 5 to 7 minutes. Add rice, onion, squash, bell pepper, and red pepper flakes and continue to stir until rice is coated in butter, about a minute. Stir in the Swanson(R) Unsalted Chicken broth, thyme, salt, and pepper. Bring to a boil; cover and reduce heat to low. Cook until orzo is al dente and rice is tender and has absorbed the liquid, about 35 minutes. Remove from heat and stir in parsley and Parmesan cheese.
Fill a shaker with ice; add ginger liqueur and Scotch. Cover shaker and shake; pour into a tumbler and top with ginger beer.
Preheat oven to 300 degrees F (140 degrees C). Using a fork, combine the melted butter and cookie crumbs. Press mixture into the bottom of a 9 inch springform pan to form the crust. In a large bowl, beat together the cream cheese, sugar and eggs until blended. Pour half of the cream cheese mixture into the crust. Stir 2 ounces melted chocolate into remaining cream cheese mixture, then pour over the first layer. Bake cheesecake on the center rack of preheated oven for 50 minutes. Let cool completely in the pan, then cut around edges with a knife to loosen cheesecake before removing pan sides. In a medium bowl, combine 6 ounces melted chocolate and sour cream, stirring until blended. Spoon mixture on top of cooled cheesecake. Keep refrigerated until ready to serve.
Preheat an oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. Mix ground beef, 1/2 cup ketchup, 1/2 cup shredded cheese, egg, and garlic powder in a large bowl. Form mixture into 1 inch balls, and gently press onto prepared baking sheet to form mini-burgers. Bake in preheated oven for 20 minutes. Spread remaining ketchup on burgers, and sprinkle with remaining cheese. Return burgers to the oven, and bake until cheese is melted and bubbly, about 5 minutes.
Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water for 8 to 10 minutes, or until al dente; drain. Preheat oven to 350 degrees F (175 degrees C). In a 2 quart casserole dish, whisk together egg, milk, and sour cream. Using a wooden spoon, stir in spinach, artichoke hearts, Monterey Jack cheese, 2 tablespoons Parmesan cheese, and cooked spaghetti. Season with minced onion, salt, and pepper. Top with a sprinkling of paprika and remaining Parmesan cheese. Cover, and bake in preheated oven for 15 minutes. Remove cover, and bake for another 15 minutes. Let stand 2 minutes before serving.
Heat oil in a 2-quart saucepan over medium heat. Whisk in flour until smooth. Cook, stirring occasionally, until lightly golden brown, 7 to 10 minutes. Add chicken broth 1 cup at a time, whisking well after each addition. Add bouillon, garlic powder, rosemary, black pepper, onion powder, and paprika. Whisk until smooth, about 3 to 5 minutes. Reduce heat to low; simmer until thickened, about 5 minutes.
Place the banana peppers, shallots, garlic, salt, and ground red pepper in a blender, and pulse until the mixture is a paste. Place the beef tenderloin cubes in a skillet over medium heat with the pepper mixture, galangal, lemon grass, lime leaves, and turmeric. Cook the beef with the seasonings,stirring occasionally, until the meat is no longer pink inside and the meat juices have mostly evaporated, about 15 minutes. Pour the coconut milk into the skillet, bring to a boil, reduce the heat, and simmer for about 15 minutes. Remove the pieces of beef to a bowl, and let the coconut milk continue to simmer until thickened, about 30 minutes. Return the beef to the coconut sauce, reduce the heat to low, and barely simmer the beef and sauce until the sauce turns brown and the oil has separated from the coconut milk, about 2 1/2 hours. Stir frequently as the sauce thickens.
Preheat oven to 325 degrees F (165 degrees C). Heat butter in a large skillet over medium heat. Stir in chicken pieces, and cook to brown. Stir in mushrooms, and brown. Add red pepper and green onion, and cook several minutes, stirring constantly. Stir in flour, and cook several minutes, stirring until well blended. Gradually stir in chicken broth, cream, and sherry; cook, stirring, until smooth and thickened. Season with salt, pepper, and thyme. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta, and cook until just tender, about 8 minutes; drain. Toss chicken mixture with pasta, Parmesan cheese, and parsley. Spoon into a 1 1/2-quart baking dish. Bake in a preheated oven for 35 minutes. Remove, top with Jarlsberg cheese, and return to oven; bake until cheese is melted.
Combine pancake mix, coconut milk, berries, banana, oats, and flaxseed meal in a food processor or blender; puree into a smooth batter. Melt coconut oil in a large skillet over medium heat. Drop large spoonfuls of the batter into the skillet and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until pancake is browned on the other side, 2 to 3 minutes. Repeat with remaining batter. Arrange pancakes on a wire rack; let stand until completely cool, about 20 minutes. Wrap each pancake individually in plastic wrap and place in a large resealable plastic bag. Transfer to the freezer.
Heat a small skillet over medium-low heat; cook almonds until lightly toasted and fragrant, 2 to 3 minutes. Whisk sesame oil, soy sauce, vinegar, sugar, garlic, and ginger together in a bowl for the dressing; season with salt and black pepper. Combine edamame, baby corn, water chestnuts, radishes, green onions, cilantro, and toasted almonds in a large bowl; toss with dressing until coated. Serve cold or at room temperature.
Preheat the oven to 375 degrees F (190 degrees C). In a small bowl, stir together the sun-dried tomatoes, olives and capers. Set aside. Place the tilapia fillets side by side in a baking dish. Drizzle with oil and lemon juice. Bake for 10 to 15 minutes in the preheated oven, until the fish flakes with a fork. Check after 10 minutes, so as not to overcook, or the fish may be dry. When fish is done, top with the tomato mixture, and serve.
In a large bowl combine the flour, sugar, cocoa powder and baking powder. In another bowl, blend the bananas, oil and egg together. Add to dry ingredients, mixing just until blended. Fold in the chocolate chips. Spoon the batter into a greased muffin pan, filling three-fourths full. Bake in a preheated 425 degree F(220 degrees C) for 15 to 20 minutes. Remove the muffins to a wire rack to cool completely.
In a cocktail shaker, combine vodka, rum, peach liqueur, orange juice and cranberry juice. Shake well. Pour over ice in a tall glass and garnish with a slice of orange and a cherry.
Preheat oven to 350 degrees F (175 degrees C). Trim off the top of the head of garlic to expose cloves. Drizzle with olive oil. Sprinkle salt and black pepper on top. Wrap in aluminum foil. Bake in the preheated oven until garlic feels soft when lightly pressed, about 1 hour. Unwrap and cool, 5 to 10 minutes. Refrigerate until chilled, 30 minutes to 1 hour. Pull out individual garlic cloves with a sharp knife; place in a small bowl. Mash with a fork until creamy. Add mayonnaise, lemon juice, Worcestershire sauce, and cayenne; mix well until blended. Refrigerate until flavors combine, at least 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a large bowl, beat the eggs and sugar until lightly and fluffy. Stir in the oil, vanilla and orange juice. Combine the flour and baking powder; stir into the batter to form a stiff dough. If dough is not stiff enough to roll out, stir in more flour. On a lightly floured surface, roll dough out to 1/4 inch in thickness. Cut into circles using a cookie cutter or the rim or a drinking glass. Place cookies 2 inches apart onto the prepared cookie sheets. Spoon about 2 teaspoons of preserves into the center of each one. Pinch the edges to form three corners. Bake for 12 to 15 minutes in the preheated oven, or until lightly browned. Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.
Preheat oven to 425 degrees F (220 degrees C). Spread chicken onto a baking sheet. Bake chicken in the preheated oven until cooked through, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Put lettuce in a large bowl. Whisk milk, sour cream, and ranch dressing mix together in a bowl until smooth; add to lettuce and toss to coat. Cut cooked chicken into small pieces and toss with barbeque sauce in a bowl. Mix barbeque chicken, kidney beans, corn, and tomato with lettuce.
In a cocktail shaker filled with ice, combine the vodka, tequila, rum, gin, Blue Curacao, sour mix and lemon-lime soda. Shake vigorously to get a frothy head on the drink. Pour the contents of the shaker, including ice, into tall bar glass and garnish with a slice of lemon.
Heat oven to 375 degrees F. Beat butter, sugars, pudding mix and vanilla in large bowl with mixer until blended. Add eggs and baking soda; mix well. Gradually beat in flour. Stir in chocolate morsels, cranberries and nuts. Drop teaspoonfuls of dough, 2 inches apart, onto baking sheets. Bake 8 to 10 min. or until golden brown. Cool on baking sheets 3 min. Remove to wire racks; cool completely. Dip half of each cookie into melted chocolate. Place on waxed-paper covered baking sheet; let stand until chocolate is firm.
Fill a highball glass with ice, pour in pisco, then fill with cola. Garnish with a slice of lime.
Rub the crabs with 1 teaspoon of the turmeric and 1/2 teaspoon salt; let them marinate for 1 hour. Combine the mustard seed and hot water in a small bowl and let stand for 10 minutes. Use a mortar and pestle to grind the seeds into a coarse paste. Heat the oil in a wok or kadhai over medium heat. Add the crabs and stir fry until they change color, about 4 minutes. Remove the crabs from the oil and set aside. Add the sliced onions to the wok and cook and stir over medium heat until the onions are translucent, about 5 minutes. Raise the heat to high, add the potatoes, and cook, stirring constantly, for about 2 minutes. Add the cloves, cinnamon stick, cardamom pods, and peppercorns, and stir for thirty seconds. Stir in the tomatoes, ginger paste, and garlic paste. Halve three of the chiles and add them to the wok. Cook and stir for an additional minute or two over high heat. Reduce the heat to medium; add the remaining 1 teaspoon turmeric, the cayenne pepper, and the mustard paste and stir to combine. Add the crabs to the wok and pour in just enough water to cover the vegetables. Bring the water to a boil and stir in the sugar and salt to taste. Cover the wok, reduce the heat, and simmer until the potatoes are tender and the water is reduced by half, about 10 minutes. Remove the lid, stir, and simmer until the gravy is thickened, about 5 minutes more. Squeeze the lemon wedge over the finished dish. Garnish with chopped cilantro and sliced green chile and serve hot, with rice.
To Marinate: In a medium nonporous glass dish or bowl combine the soy sauce, chicken broth, olive oil, sesame oil, sesame seeds, chile peppers and basil. Mix well and add chicken. Turn to coat, cover dish or bowl and refrigerate to marinate for up to 24 hours. Preheat grill to high heat with the grate set 6 inches from the heat source, and lightly oil grate. Remove chicken from dish, discarding any leftover marinade. Grill chicken over high heat for 7 minutes per side or until cooked through and no longer pink inside.
Preheat the oven to 375 degrees F (190 degrees C). Bring rice and water to a boil in a saucepan. Reduce the heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes. Heat olive oil in a skillet over medium-low heat; cook and stir green onions and garlic until fragrant, 1 to 2 minutes. Add artichoke hearts, tomato, basil, red pepper flakes, and black pepper. Cook and stir artichoke mixture until heated through, about 5 minutes. Stir in rice and remove from heat. Crumble about 1 teaspoon feta cheese into the bottom of each red bell pepper. Spoon rice mixture into each red bell pepper to fill halfway. Crumble another teaspoon feta cheese over filling; top with more filling. Place red bell peppers in a glass baking dish. Bake in the preheated oven until feta cheese has melted and red bell peppers are slightly tender, about 15 minutes.
Pulse ginger, onion, and celery in a food processor until thoroughly combined. Scrape down sides of food processor with a spatula. Add soy sauce, lime juice, sugar, ketchup, and pepper; process until combined, 10 to 20 seconds. Stream oil in a thin stream into the mixture with the processor running; process until well blended.
Preheat outdoor grill for medium heat. Marinate swordfish in teriyaki sauce for 5 minutes per side. Lightly oil grill grate. Grill steaks, basting frequently with melted margarine, for 5 to 6 minutes per side, or until fish flakes easily with a fork. Season with garlic powder, and serve.
Bring 6 cups of water, barley flour, and whole barley to a boil in a large saucepan. Reduce heat to medium-low, cover, and simmer 1 hour. Remove from the heat and refrigerate until cold. Whisk the yogurt with 1/4 cup of water; stir into the cooked barley. Season to taste with salt. Serve chilled as a cool drink.
Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet. Mix flour, 1/4 cup sugar, cornstarch, baking powder, and salt together in a bowl. Rub coconut oil into flour mixture using your hands until mixture is crumbly. Add milk, sour cream, and vanilla extract and mix just until dough is combined; fold in pistachios and coconut. Scoop dough, about 1 teaspoon per cookie, and form into balls; arrange on the prepared baking sheet about 1-inch apart. Mix 1 teaspoon sugar and cinnamon together in a bowl; sprinkle over dough. Bake in the preheated oven until edges turn light brown, 10 to 12 minutes. Cool cookies on a wire rack.
In the crock of a slow cooker, mix together the beef broth, honey mustard, honey, water, barbeque sauce, soy sauce, and maple syrup. Slice ribs apart, leaving an even amount of meat on each side of the bone. Place them into the slow cooker so that they are covered by the sauce. If there is not enough sauce, you may add a little water or beef broth to compensate. Cover, and cook on High for 5 hours, or until the meat falls easily from the bones.
Preheat the oven to 350 degrees F (175 degrees C). Remove giblets from chicken, and season inside and out with salt and pepper. Place chicken into a roasting pan with vermouth, shallots and garlic. Cover the roasting pan, and bake for 1 hour and 20 minutes in the preheated oven, or 20 minutes per pound. Strain liquid from the roasting pan into a saucepan. Cook over medium-high heat until reduced to about 1/2 cup. Stir in heated cream, and cracked peppercorns. Cook on medium-low heat for 5 minutes until thick, but do not boil. Carve chicken, and serve with sauce.
In a large skillet saute the onion in the butter until tender. Stir in the chicken, chicken broth, garlic salt, poultry seasoning, pepper and cream cheese. Remove from heat and set aside. Preheat oven to 375 degrees F (190 degrees C). In a large bowl mix together the flour, salt and paprika; cut in butter until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until a ball forms. On a floured surface roll out the pastry to 1/16 inch thick. Cut with a 2 1/2 inch round cookie or biscuit cutter. Reroll scraps and cut more circles until the pastry is used up. Mound a heaping teaspoon of filling on half of each circle. Moisten edges with water and fold pastry over filling to make a half moon shape. Press edges with a fork to seal. Prick tops with a fork for steam vents. Place turnovers on a baking sheet and bake at 375 degrees F (190 degrees C) for 15 to 20 minutes or until golden brown.
In a medium bowl, combine the garlic, oil, wine, onions, carrot, parsley, cloves and oregano. Mix together well and apply liberally to your favorite meat. Cover and allow to marinate overnight.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 9 inch casserole dish. In a large bowl combine biscuit mix, oregano, seasoning salt, garlic powder, salt, parsley and Parmesan cheese. Stir in onion, eggs and oil. Mix well and add zucchini. Pour into prepared casserole dish. Bake in preheated oven for 30 to 35 minutes, or until cooked through and golden brown. Let cool for 5 minutes before slicing.
Heat oil in a saucepan over medium-low heat. Saute mango and ginger until fragrant, 2 to 3 minutes. Add rice and saute, stirring often, until rice appears translucent, about 5 minutes. Pour in water and salt; bring to a boil. Reduce heat and cover; cook until water is absorbed, about 20 minutes. Transfer hot rice to a serving dish and top with green onions and cilantro.
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry the bread slices in the hot oil until deep, golden brown; drain on a plate lined with paper towels. Fry the cashews, almonds, and pistachio nuts in the hot oil until golden brown; remove from oil and set aside to cool. Chop roughly. Bring the milk to a gentle boil in a heavy-bottomed pan over medium-low heat; continue boiling until the volume of milk reduces by about half. Pour the evaporated milk into the pan and add the sugar, cardamom, and saffron; simmer together 5 to 10 minutes. Remove from heat and allow to cool completely. Arrange the fried bread pieces in a shallow dish large enough to allow them to be laid in a single layer. Evenly pour the milk mixture over the bread. Scatter the chopped nuts over the bread. Chill in refrigerator until completely cold, 1 to 2 hours.
Pour the orange liqueur in a shallow bowl; put the sugar in a saucer. Dip just the rims of 6 glasses in the orange liqueur and then in the sugar to form a thin sugared rim. Divide remaining orange liqueur and orange juice among the 6 prepared glasses. Top with champagne. Serve immediately.
Preheat oven to 375 degrees F (190 degrees C). Grease 2 mini muffin tins with cooking spray. Combine flour, baking powder, and baking soda in a bowl. Blend bananas, sugar, butter, and egg together in a separate bowl. Add to flour mixture; stir batter well to combine. Scoop batter into prepared muffin tins, filling each cup 2/3 of the way full. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes.
Stir sugar, water, and cinnamon together in a saucepan; bring to a boil. Add cranberries to the boiling water mixture and cook until they begin to pop, about 10 minutes. Pour cranberry mixture into a glass bowl. Refrigerate, stirring occasionally, until completely chilled.
Preheat oven to 350 degrees F (175 degrees C). In a large bowl combine the macaroni, chicken, cheese, milk, soup, mushrooms and onion. Mix together and transfer mixture to a 9x13 inch baking dish. Bake at 350 degrees F (175 degrees C) for about 45 minutes, or until bubbly and golden brown.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour, baking soda and salt. Set aside. In a large bowl, cream together the butter and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Beat in the flour mixture until well blended. Pour batter into prepared pan. Pour half of batter into prepared tube pan. Sprinkle with cinnamon, brown sugar and nuts. Pour in remaining batter. Bake in the preheated oven for 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Preheat an outdoor grill for high heat, and lightly oil the grate. Season salmon with seafood seasoning, salt, and black pepper. Arrange salmon in the center of a large piece of aluminum foil; add lemon juice, 4 teaspoons olive oil, and white wine. Top each fillet with 2 lemon slices, capers, and a fresh rosemary sprig. Fold three of the sides of the foil toward the middle, creating a foil bag. Whisk mayonnaise, mustard, 2 tablespoons olive oil, lemon zest, chopped rosemary, garlic, 1/4 teaspoon salt, and 1/4 teaspoon black pepper together in a bowl until sauce is smooth. Cook salmon on the preheated grill until fish flakes easily with a fork, 5 to 10 minutes. Serve sauce alongside cooked salmon.
Heat the olive oil in a skillet over medium heat; cook the onion and bell pepper in the hot oil until they begin to soften, about 5 minutes. Add the garlic and ground turkey to the skillet; cook and stir until the turkey is completely crumbled and browned, another 5 to 7 minutes. Stir the pureed tomatoes, barbeque sauce, ketchup, vinegar, Worcestershire sauce, mustard, and chile-garlic sauce into the turkey mixture. Simmer until completely heated, 7 to 10 minutes more.
Preheat oven to 350 degrees F (175 degrees C). Grease 6 muffin cups or line with paper liners. Mix flour, sugar, cocoa powder, and baking powder together in a bowl. Stir margarine, water, egg, and vanilla extract together. Beat margarine mixture into flour mixture. Fill each muffin cup halfway with batter; press candy kiss into the center of each half-filled muffin cup. Bake in the preheated oven until a toothpick inserted in the center of each muffin comes out clean, 20 to 25 minutes.
Place ice, coffee, and cocoa powder in a blender; blend until no big ice chunks remain. Add water and sweetened condensed milk; blend until smooth.