HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a saucepan, combine gelatin, lemon juice and water. Let stand for 5 minutes to soften. Cook and stir gelatin mixture over medium heat until dissolved. Remove from heat and stir in grated lemon zest. Set aside. In a large bowl, combine cream cheese and sugar. Beat until smooth. Blend in gelatin mixture. Refrigerate 15 minutes until thick. Fold whipped cream into cream cheese mixture. Spoon filling into baked pie crust. Refrigerate 4 hours or until firm.
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x5-inch loaf pan. Mix flour blend, buckwheat flour, sugar, xanthan gum, and salt together in a bowl. Beat eggs, vegetable oil, agave nectar, and apple cider vinegar together in a separate large bowl; add flour mixture and beat with an electric mixer until you get a smooth batter. Stir beer and yeast into the batter, increase mixer speed to high and beat batter for 4 minutes; pour into prepared loaf pan. Brush the top of the loaf with milk and sprinkle poppy seeds evenly over the surface. Cover the loaf with oiled wax paper and let rise until doubled in volume, 30 to 60 minutes. Bake in preheated oven until set in the middle and the internal temperature of the loaf reaches 210 degrees F (99 degrees C), 35 to 45 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13 x 9 inch cake pan or two 8 inch round cake pans. Mix sugar and flour together. With two knives or a pastry blender cut the shortening into the flour and sugar until the mixture resembles coarse crumbs (as if you were making pie dough). Reserve 1/2 cup of this mixture as crumbs for top of cake. To the remaining flour mixture stir in the baking powder, eggs, milk, and vanilla and mix well. Pour batter into prepared pan. Sprinkle reserved crumb mixture over top. Bake at 350 degrees F (175 degrees C) for about 45 minutes (35 minutes if using two 8 inch round cake pans) or until center of cake springs back when lightly touched or a toothpick inserted in the center comes out clean.
Preheat oven to 375 degrees F (190 degrees C). Prepare 12 muffin cups with cooking spray or line with paper liners and prepare the liners with cooking spray. Put squash into a roasting pan with cut sides down. Pour enough water into pan to fill 1/2-inch deep. Roast squash in preheated oven until flesh is easily pierced through with a fork, about 45 minutes. Remove roasting pan and reduce heat to 350 degrees F (175 degrees C). Scoop hot squash into a large bowl and mash until no large chunks remain. Stir sugar and butter into the squash. Whisk flour, oats, baking powder, cinnamon, nutmeg, allspice, and salt together in a bowl. Beat eggs, milk, sour cream, and vanilla extract together in a separate bowl. Stirring constantly, add a spoonful of squash mixture into the egg mixture to temper it before adding egg mixture to the squash mixture; stir. Fold flour mixture into the squash mixture until just incorporated; spoon into muffin tins. Top each with a pecan half. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 15 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners. Combine brown sugar and eggs in a large bowl. Beat on medium-high speed for 1 to 2 minutes. Beat in oil, applesauce, lemon zest, vanilla extract, and lemon extract until incorporated. Combine all-purpose flour, whole wheat flour, baking powder, baking soda, and salt in a separate bowl. Blend into the brown sugar mixture. Stir in zucchini and poppy seeds. Pour batter into the lined muffin cups. Fill any empty muffin cups with water. Bake in the preheated oven until a toothpick inserted into the center come out clean, 17 to 18 minutes.
Place garbanzo beans into a large container and cover with at least 2 inches of cool water; let stand at least 12 hours. Drain garbanzo beans and transfer to a large pot; add enough water to cover beans by at least 2 inches. Bring water to a rolling boil, reduce heat to medium-low, and simmer until beans are very tender, about 2 1/2 hours. Remove pot from heat and cool water and beans to room temperature; drain and transfer beans to a glass container and cover. Refrigerate beans, 8 hours to overnight. Combine beans, tahini, olive oil, salt, citric acid powder, garlic powder, onion powder, allspice, cumin, coriander, and cayenne pepper in a food processor; add 1/2 cup water. Process mixture for 1 minute. Check consistency of hummus and add 1/4 cup water if hummus is too thick; process again until smooth. Continue processing hummus in the food processor until hummus is warm, about 15 minutes more.
Preheat oven to 400 degrees F (205 degrees C). Line a 9 inch fluted, loose-bottom flat tart pan with pastry. Chill for 15 minutes. Cover with foil, and fill with pie weights. Bake for 10 minutes. Remove foil and weights, and bake for a further 5 minutes. Put onions in a roasting tin, and drizzle over the oil. Season with salt and pepper. Roast for 15 minutes. Set aside to cool. Reduce oven temperature to 375 degrees F (190 degrees C). Beat together egg yolks and cream, and season with salt and pepper. Arrange the red onions over the base of the baked pastry. Pour cream mixture over onions. Slice the goat cheese thinly, and dot over the top of the tart. Bake for 30 minutes, or until custard has just set.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan. Melt white chocolate and butter in the top of a double boiler, over barely simmering water. Stir occasionally until smooth. Set aside to cool. In a large bowl, using an electric mixer, beat eggs until foamy. With the mixer still running, gradually add the sugar and vanilla. Drizzle in the melted white chocolate mixture. Combine the flour and salt; fold into the white chocolate mixture using a rubber spatula or wooden spoon. Fold in chocolate chips. Spread the batter evenly into the prepared pan. Bake for 25 minutes in the preheated oven, or until a toothpick inserted in the middle comes out clean. Cool pan on a wire rack before cutting into bars.
Arrange 1/4 of the grapefruit sections and 1/4 of the diced avocado decoratively on a salad plate. Top with 1/4 cup of sprouts. Repeat with remaining grapefruit sections, avocado, and sprouts to make 4 salads. Mix lemon juice, olive oil, salt, and black pepper in a small bowl; drizzle dressing over each salad.
Preheat the oven to 350 degrees F (175 degrees C). Heat oil in a skillet over medium heat. Add Roma tomatoes, chile sauce, corn, yellow bell pepper, green bell pepper, white onion, red onion, jalapeno pepper, and cumin. Cook and stir until tender, 5 to 7 minutes. Add refried beans and pinto beans; stir to combine. Remove bean mixture from heat. Mix 1 cup Cheddar cheese, cottage cheese, and sour cream together in a bowl. Cover the bottom of a 9x13-inch casserole dish with 1/3 of the bean mixture. Top with a third of the cheese mixture and a thin layer of tortillas. Repeat with another third of the beans, another third of the cheese mixture, and tortillas. Repeat again with remaining beans, remaining cheese mixture, and a final layer of tortillas. Sprinkle remaining 1/2 cup shredded Cheddar cheese on top. Cover with aluminum foil. Bake in the preheated oven for 20 minutes. Remove aluminum foil and bake until bubbling, 8 to 10 minutes more. Remove from oven and let stand for 10 minutes before serving.
Preheat outdoor grill to medium heat (400 degrees F.) Toss the green beans and onions in a bowl with the olive oil and Diamond Crystal(R) Kosher Salt. Place mixture into a steamer basket or shallow grill pan. Place on the grill and close the lid. Cook until beans and onions, stirring every 5 minutes, until veggies have a slight char, 10 to 15 minutes.
Dissolve yeast in warm water in a large mixing bowl. Add buttermilk, eggs, 2 1/2 cups flour, 1/2 cup of the butter or margarine, 1/2 cup of the sugar, baking powder and salt. Blend 30 seconds with mixer on low speed, scraping sides and bottom of bowl. Beat 2 minutes on medium speed. Stir in remaining 3 cups flour. (Dough should remain soft and slightly sticky) Knead for 5 minutes, or about 200 turns on a lightly floured board. Cover dough and allow to rest for half an hour. Divide dough in half and roll each half into a 12x7 inch rectangle. Spread each half with 1 tablespoon soft butter and sprinkle with 1/4 cup of the sugar and 1 teaspoon of the ground cinnamon. Roll up the halves, beginning at the wide side. Seal well by pinching the seams. Cut each roll into 12 slices. Coat two 9 inch round cake pans with 1/4 cup melted butter, 1/4 cup brown sugar, and 1/2 cup chopped pecans in each pan. Place 12 dough slices in each pan, leaving a small space between slices. Let rise until doubled. Bake in a preheated 375 degrees F (190 degrees C) oven for 30 minutes. Invert pans onto serving plates immediately.
Combine the rice and water in a small saucepan. Bring to a boil, then reduce the heat to low and simmer until rice has absorbed all of the water, about 20 minutes. Transfer to a bowl and set aside to cool. In a separate bowl, whisk together the olive oil, lemon juice and mustard. Season with salt and pepper. Pour the dressing over the rice, and stir in the parsley, mint, tomatoes, bell pepper, pistachios and olives.
Heat oil in a large pot over medium heat. Saute onion until tender and translucent. Stir in the curry powder. Add the chopped carrots, and stir until the carrots are coated. Pour in the vegetable broth, and simmer until the carrots are soft, about 20 minutes. Transfer the carrots and broth to a blender, and puree until smooth. Pour back into the pot, and thin with water to your preferred consistency.
Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray or line with parchment paper. Combine spinach, onion, 5 tablespoons plus 1 teaspoon olive oil, and eggs together in a large bowl. Add kale, bread crumbs, Parmesan cheese, sea salt, garlic powder, thyme, sage, rosemary, oregano, and black pepper; mix thoroughly using your hands. Form mixture into 1 1/2-inch balls and arrange on the prepared baking sheet. Bake in the preheated oven for 15 minutes; flip and continue baking until lightly browned, 10 to 20 more minutes.
Combine the limeade concentrate, carbonated beverage, orange juice, water and ice in the container of a blender. Cover, and blend until slushy. If you want to add liquor, add it last, and just blend for a few seconds more.
Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet, or round pizza pan. Spread pizza dough out evenly on the prepared pan. Drizzle with olive oil. Sprinkle the garlic over the crust. Arrange red and yellow bell peppers, mushrooms and artichoke hearts on top, then dot with pieces of goat cheese. Drizzle balsamic vinegar over the top. Bake for 15 to 20 minutes in the preheated oven, until the edges are golden brown.
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain, cool, peel, and chop. Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Discard yolks and chop whites. Combine potatoes, egg whites, celery, onion, relish, mayonnaise, mustard, celery seed, garlic, and pepper in a large bowl. Mix together well and refrigerate until chilled.
Heat oil in a large pot over medium heat. Add carrot, cabbage, cauliflower and leeks. Cook, stirring constantly, for a few minutes until cabbage wilts. Stir in the garlic and tomato paste, and continue to cook for another minute or two, stirring constantly to prevent the garlic from burning. Stir in 2 cups of water, then cover and simmer for 10 minutes. Pour in the diced tomatoes and the remaining 2 cups of water, and return to a boil. Reduce heat to low, cover and simmer for 20 minutes. Reserve 2 cups of the liquid, and puree the remaining soup in a blender or food processor. Return the blended mixture to the reserved liquid, and stir in milk and butter. Return to a boil, and cook for 1 minute. Season to taste with salt and pepper, and serve.
Place butter into a medium size pot over a low heat; let melt. Add the onion, garlic and bell peppers to the pan, saute until just tender. While the vegetables are cooking, combine the tomato paste with the warm water; stir. Pour the tomato-water mixture into the pot of vegetables and bring the mixture to a boil over a low heat. Stir and season with salt and pepper to taste. When the pot comes to a boil, add the prawns. Let the prawns cook until they are pink.
In a medium bowl, mix together the Demerara sugar, salt, curing salt, chile pepper, cayenne pepper, and juniper berries. Divide the mixture into 3 equal parts, and place each into its own bowl. Mix 2 pounds of meat strips into the mixture of each bowl until evenly coated with the spice mixture. Place all of the meat lengthwise into a large glass or plastic bowl, cover with plastic wrap, and refrigerate for 3 days. Preheat the oven to 150 degrees F (65 degrees C). On a large plate, arrange 6 or 8 strips of meat at a time, and place in a microwave oven. Cook for 3 minutes on HIGH. Remove meat strips to a baking sheet, and keep in the warm oven for 3 to 4 hours, or until dry. Do not over dry, jerky should be chewy, not crispy.
Beat pudding mix and milk together in a bowl with an electric hand mixer until smooth and beginning to thicken, 1 to 2 minutes. Stir vodka and Irish cream liqueur into the pudding mixture. Fold whipped topping into the mixture until smooth; spoon into 16 small cups.
Cut each crispy rice bar into a circle. Wrap a piece of green fruit leather along the edge of each circle, sushi-roll style. Top each "sushi roll" with 1 or 2 gummy fish candies.
Preheat oven to 350 degrees F (175 degrees C). Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste. Gently press pork into flour to coat and shake off excess flour. Dip into beaten egg, then press into bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place breaded pork into a 9x13-inch baking dish.; do not stack. Bake in preheated oven to brown bread crumbs, about 10 minutes. Cover with aluminum foil and bake for 1 hour. While baking, combine cream of mushroom soup, milk, and white wine in a bowl. After pork chops have baked for one hour, cover with soup mixture. Replace foil and bake until sauce is hot and bubbly and pork juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook egg noodles in boiling water, stirring occasionally until almost cooked through and still firm to the bite, about 4 minutes. Drain. Melt butter in a large saucepan over medium heat. Whisk in flour; cook, stirring, until mixture is light golden, about 3 minutes. Pour milk into butter and flour mixture, whisking constantly. Stir in cream of mushroom soup, red bell pepper, green bell pepper, green onions, garam masala, and dried tarragon. Bring mixture to a simmer, cook for 2 minutes. Remove from heat. Stir in pepperjack cheese until cheese is melted and incorporated. Stir pepperjack cheese mixture, turkey meat, and noodles in a large bowl until evenly incorporated. Pour mixture into a large casserole dish. Sprinkle chips on top, pressing down slightly with the tines of a fork. Bake in the preheated oven until casserole top is golden brown and sauce is bubbling, about 30 minutes.
Stir together ground nuts, cinnamon, and sugar. Mix in melted butter. Press the mixture into the bottom and up the sides of a 9 inch, deep-dish style, pie pan. Chill the unbaked crust in the refrigerator for about 30 to 45 minutes. Place pie crust on a cookie sheet, and position on the middle rack of a preheated 350 degree F (175 degree C) oven. Bake for 12 to 15 minutes, or until lightly browned. WATCH it carefully, as nut crusts burn easily; they DON'T have to turn black to taste burnt! Cool completely before filling.
Place potato on a microwave-safe plate; pierce 3 or 4 times with a fork. Cook in the microwave for 5 minutes. Flip using the fork. Cook for 3 minutes more. Cool potato slightly, about 3 minutes. Cut in halve lengthwise. Spread butter evenly over the potato halves. Top each half with a slice of American cheese and Cheddar cheese. Heat a nonstick skillet over medium-high heat. Break eggs and slide gently into the skillet one at a time. Reduce heat to low; cook eggs until whites are firm and yolks begin to thicken, about 2 minutes. Flip and continue cooking until yolks thicken to desired doneness, 2 to 3 minutes more. Place one egg over each potato half; garnish with green onion and sriracha sauce.
Blend the coconut, jalapeno pepper, Dijon mustard, mayonnaise, coconut flavored syrup, and water in a blender until liquefied; pour into a saucepan and bring to a boil. Cook the coconut mixture at a gentle boil for 10 minutes. Remove from heat and set aside to cool before serving as a condiment for hot dogs.
Combine baby spinach and carrot in a food processor; pulse until finely chopped. Heat oil in a large pot over medium heat. Cook and stir shallot and garlic in the hot oil until fragrant, 2 to 3 minutes. Stir in spinach and carrot mixture, chicken stock, white beans, oregano, thyme, salt, and pepper. Bring to a boil, stirring occasionally. Reduce heat and simmer until flavors combine, about 20 minutes. Remove soup from heat and stir in lemon juice. Puree with an immersion blender until smooth.
Place corn back in their husks in a large pot of water and soak for 2 hours. Soak wood chips in another container of water for about 30 minutes. Preheat a smoker to 250 degrees F (120 degrees C). Place corn, unstacked, onto wire racks. Place the racks into the smoker. Add wood chips according to manufacturer's directions. Smoke until corn reaches your desired level of tenderness, 60 to 75 minutes. Combine butter, cilantro, lime juice, lime zest, and paprika in a small bowl. Peel back the husks and brush corn with the butter mixture. Season with salt and pepper.
Preheat oven to 325 degrees F (165 degrees C). Spray a 7x9-inch baking pan with cooking spray. Combine strawberries, 1 cup white sugar, blueberries, and 1 tablespoon water in a saucepan over low heat; cook and stir until mixture is syrupy but berries are still intact, 5 to 10 minutes. Stir in red wine slowly. Add lemon juice; cook until flavors combine, about 5 minutes. Remove from heat and let cool, about 10 minutes. Pour remaining 1/2 cup sugar into a large pot of water; bring to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain. Spread 1/3 of the berry mixture in the bottom of the prepared pan. Cover with noodles. Dust noodles with confectioners' sugar. Repeat layers with remaining berry mixture, noodles, and confectioners' sugar. Cover with aluminum foil. Bake in the preheated oven until bubbly, about 20 minutes. Uncover and continue baking until noodles are tender, about 10 minutes. Dust with confectioners' sugar. Let cool, about 10 minutes. Cut into slices.
Preheat oven to 350 degrees F (175 degrees C). Drain pineapple reserving 1/3 cup juice. Combine ketchup, reserved pineapple juice, brown sugar, and ground mustard in a large casserole dish. Stir baked beans, sausage, and crushed pineapple into the ketchup mixture. Bake in preheated oven until heated through, 30 to 35 minutes.
Place the espresso, caramel sauce, and sugar into a blender pitcher. Blend on high until the caramel and sugar dissolve into the espresso. Pour in the milk and add the ice; continue blending until smooth and frothy. Top with whipped cream to serve.
Heat the olive oil in a large skillet over medium heat and stir in the vegetarian sausage. Cook and stir until the sausage is crumbly, and evenly browned. Stir in the onion, garlic, and bell pepper; cook and stir until softened, 3 to 4 minutes. Remove from heat, and set aside. Spray a 9x13-inch baking dish with non-stick cooking spray. Arrange bread in an even layer in the prepared baking dish. Scatter the sausage mixture on top. Brush with the Dijon mustard, and sprinkle with cheese. Whisk eggs, milk, salt, and pepper in a large bowl, and pour over the cheese. Cover tightly with plastic wrap, and refrigerate for 2 hours or overnight. Preheat an oven to 350 degrees F (175 degrees C). Remove strata from the refrigerator, and unwrap. Bake in the preheated oven until puffed, lightly browned, and the center is set, 1 hour to 1 1/2 hours. Allow to cool for 5 minutes before serving.
In a saucepan, combine the oats, water, salt, sugar, bananas and cinnamon. Bring to a boil, then reduce heat to low, and simmer until the liquid has been absorbed, stirring frequently. Pour into bowls, and top each with a splash of cold milk.
Butter or oil an 8 inch square baking pan; set aside. Put sugar, vinegar, syrup, and water in a heavy 4 quart saucepan (cast iron if you have it). Gently heat the mixture, stirring with a wooden spoon, until sugar has dissolved and syrup has melted. Bring to a boil, cover and boil for 3 minutes, then remove lid and boil until temperature reaches 285 degrees F (140 degrees C) on a candy thermometer. Remove from heat and stir in the baking soda, mixing well to allow bubbles to subside a little. Pour hot mixture into prepared pan and leave until just beginning to set. Mark into squares with a lightly oiled knife. Leave to set completely. Cut or break into pieces. Combine chocolate chips, shortening, and baking chocolate in a 2-quart glass bowl. Microwave on High for 2 minutes to melt. Stir with a wooden spoon. Dip candy pieces into chocolate, covering completely. Let cool on waxed paper. Wrap individually in waxed paper, twisting the ends together, and store in an airtight container.
Place the 1-inch piece of ginger and star anise in a pot of water over medium-heat and bring to a boil. Add chicken to the water. Lower heat to medium-low; simmer until chicken is no longer pink the middle, 10 to 12 minutes. Remove to a plate to cool. Once cool to the touch, dice into bite-sized pieces. Make a dressing by whisking together the mayonnaise, salt, pepper, paprika, and honey; set aside. Combine the diced chicken, celery, apple, onion, raisins, walnuts and 2 teaspoons minced ginger in a bowl. Drizzle dressing into the chicken mixture; stir until pieces are evenly coated. Cover and refrigerate overnight.
In a shallow dish or bowl, mix together cracker crumbs and seasoning. Put egg substitute in a separate dish or bowl. Dip each chicken breast in the egg substitute, then coat with cracker mixture. Set aside. In a large skillet saute bell peppers, onion and garlic in butter or margarine over medium heat, until just crisp and tender. Remove pepper mixture from skillet and set aside, keeping warm. In the same skillet, saute coated chicken breasts in remaining butter or margarine until browned on both sides. Remove browned chicken breasts from skillet and keep warm. Combine the chicken broth and flour and mix together. Pour broth mixture into pan drippings and heat through until mixture thickens and begins to boil. Stir in bell pepper mixture and heat through, stirring together. If desired, serve by placing chicken breast on a bed of hot cooked pasta and pouring bell pepper mixture over the top.
Bring a large pot filled with salted water to a boil. Add ziti and cook until tender but still firm, about 12 minutes. Meanwhile, in a medium sized non-reactive pan, combine tomatoes and hot pepper flakes. Warm over medium-low heat, breaking up tomatoes if necessary. Drain pasta and return to hot pan. Add spinach, cream cheese and nutmeg. Cook, stirring, over low heat until spinach wilts, 1-2 minutes. Pour tomato sauce over spinach ziti. Stir and toss gently to mix.