HumbleIntelligence/food-ner-1-Million huggingface dataset:
Butter a baking dish and set aside. In a large saucepan over medium heat, combine sugar, vinegar, butter, cream of tartar, and salt. Heat, stirring occasionally, until sugar is melted. Do not stir once mixture comes to a boil. Cook candy until mixture reaches 250 to 265 degrees F (121 to 129 degrees C) on a candy thermometer, or until a small amount of syrup dropped into cold water forms a rigid ball. Remove from heat and pour into prepared dish. Pull taffy by stretching out into a rope with buttered hands, folding the candy over and repeating, until taffy is white and porous and becomes too stiff to pull. Cut into 1-inch pieces with buttered kitchen shears. Wrap taffy pieces in waxed paper and store in an airtight container.
Place the chicken into a large saucepan and fill with enough water to cover, about 3 cups. Bring to a boil and cook for about fifteen minutes, or until chicken is done. Dice chicken, and reserve cooking liquid. In a food processor or blender, puree cilantro with 1/2 cup water. Heat oil in a saucepan and cook garlic until lightly browned. Pour in 2 cups of the cooking liquid and stir in the cilantro puree, diced chicken, carrots, peas, cumin and rice. Season with salt and pepper to taste. Bring to a simmer, then cover; cook on low heat until rice is tender and liquid has been absorbed, 15 to 20 minutes.
Preheat the oven to 400 degrees F (200 degrees C). Combine tomatoes, green beans, onion, and garlic in a large glass baking dish. Toss with olive oil to coat; season with salt and pepper. Bake in the preheated oven, stirring occasionally, until edges of onion are slightly charred and green beans start to look dry, about 40 minutes. In the meantime, mix water, curry powder, and ginger together. Remove dish and stir the vegetables; stir in curry mixture. Increase oven temperature to 450 degrees F (230 degrees C). Lay cod over the bottom of the dish and coat with vegetables. Continue baking until fish is opaque, 25 to 30 minutes depending on thickness.
Preheat the oven to 350 degrees F (175 degrees C). Line a 12 cup muffin pan with paper liners. In a large bowl, mix together the apple, cheese, applesauce, eggs and olive oil. Combine the whole wheat flour, oats, baking powder and minced garlic; stir by hand into the wet ingredients until well blended. Spoon into the prepared muffin cups. Bake for 15 minutes in the preheated oven, or until the tops of the muffins spring back when lightly pressed. Cool completely before serving.
In large saucepan, cook tomatoes and basil over medium-low heat until tomatoes are soft. Meanwhile, in medium skillet, saute onion and garlic in olive oil until onions are translucent. Add onion mixture to tomato mixture and add salt and pepper. Let simmer on low heat for 2 hours or until thick.
In a large bowl, whisk together the brown sugar, apple cider vinegar, mayonnaise, and celery seed. Add cabbage and toss to coat.
Preheat the oven to 350 degrees F (175 degrees C). Line a 9-inch springform pan with parchment paper or grease with butter. Combine graham cracker crumbs and butter in a large bowl to create a grainy mixture. Reserve 1/4 cup and distribute remaining crust evenly onto the base of the prepared springform pan. Set aside. Combine apple slices, brown sugar, cinnamon, and nutmeg in a bowl and toss to coat. Set aside. Combine cream cheese, mascarpone cheese, sugar, and vanilla extract in a large bowl and mix using an electric mixer. Add eggs 1 at a time. Beat until well integrated, 2 to 3 minutes. Pour filling into the crust-lined pan and smooth using a spatula. Arrange apple slices on top of filling in a circular "deck of cards" arrangement. Sprinkle reserved crust mixture on top. Bake in the preheated oven until edges begin to firm up, apples soften, and center remains jiggly, 30 to 40 minutes. Cool for 6 to 8 hours before serving.
Preheat oven to 375 degrees F (190 degrees C). Line are large baking sheet with parchment paper. Whisk flour, baking powder, and baking soda together in a bowl. Beat butter, peanut butter, brown sugar, and white sugar together in a bowl using an electric mixer until smooth. Beat eggs, 1 at a time, into butter mixture, beating well after each addition, until smooth and creamy. Stir oats into butter mixture until incorporated. Stir coconut into butter mixture until incorporated; fold in chocolate chips. Stir butter mixture into flour mixture until dough is smooth. Roll about 1 tablespoon dough per cookie in your hands and arrange balls on baking sheet about 2 inches apart. Press each ball with a flour-coated fork to flatten dough. Bake in the preheated oven until lightly browned, about 10 minutes. Cool cookies on baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
Fill a tall cocktail glass with ice cubes. Pour in cherry brandy, dark rum, golden rum, and white rum. Add lime juice, pineapple juice, and papaya juice. Stir in sugar and a dash of grenadine to dissolve. Drizzle 151-proof rum over the top.
Bring rice and 2 cups milk to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Mash rice with a spatula or in a blender until smooth. Add remaining 2 cups milk and cook until thick, about 10 more minutes. Stir sugar into rice pudding. Slowly mix ghee into rice pudding, keeping the saucepan over medium-low heat, until pudding no longer sticks to sides of pan, about 5 minutes. Garnish with cashews, pistachios, and almonds.
Prepare cake and bake according to package directions in a 9x13 inch baking dish. With a fork, poke holes all over top of cake. Combine 1 cup hot water and 1 cup cold water with one package of lemon gelatin. Stir until gelatin is dissolved, and pour mixture over cake. Chill in refrigerator until cool. In large bowl stir together milk, vanilla pudding mix and remaining package of lemon gelatin until powders are dissolved. Fold in whipped topping and spread mixture over cake. Refrigerate until serving.
Preheat oven to 400 degrees F (200 degrees C). Melt 2 tablespoons butter in a skillet; cook and stir green onion until softened, about 2 minutes. Transfer green onion to a bowl. Stir in crabmeat, bread crumbs, 1/4 cup Monterey Jack cheese, egg, lemon juice, and dill weed until well mixed. Pour 1/2 cup melted butter in a 9x13-inch baking dish; turn mushroom caps in butter to coat. Fill mushroom caps with the crab mixture and sprinkle with remaining 1/2 cup Monterey Jack cheese. Pour white wine into baking dish. Bake in preheated oven until cheese is melted and lightly brown, 15 to 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease one 9 inch pie pan.
 Watch Now Combine the flour, sugar, and salt. Stir in the cranberries and the walnuts, and toss to coat. Stir in the butter, beaten eggs, and almond extract. If you are using frozen cranberries, the mixture will be very thick. Spread the batter into the prepared pan.
 Watch Now Bake at 350 degrees F (175 degrees C) for 40 minutes, or until a wooden pick inserted near the center comes out clean. Serve warm with whipped cream or ice cream.
 Watch Now
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish. In a medium bowl, mix the imitation crabmeat, garlic, jalapeno peppers, pepperjack cheese, mayonnaise, Worcestershire sauce, hot sauce and salt. Transfer imitation crabmeat mixture to the baking dish. Top with Parmesan cheese. Bake in the preheated oven 25 minutes, or until bubbly and lightly browned.
Preheat oven to 350 degrees F (175 degrees C). Mix 1 tablespoon water into 1/4 cup sugar in a heavy saucepan over medium heat until sugar is completely moistened. Bring to a boil, reduce heat to medium-low, and cook until the sugar and water form a golden brown syrup, about 5 minutes. Do not stir. Remove from heat and let boiling subside. Carefully stir 1 tablespoon hot water into caramel syrup. Whisk milk and 5 tablespoons sugar together in a saucepan over low heat; heat just until warmed and sugar has dissolved. Remove from heat and whisk eggs into milk mixture. Pour caramel syrup into an 8x8-inch baking dish. Pour egg-milk mixture over syrup. Place pan into a larger baking dish and pour enough water into outer pan to reach about 1/2 inch up the sides of the inner pan. Bake in the preheated oven until custard has set, about 45 minutes. Let cool for about 10 minutes; chill in refrigerator before serving.
Preheat oven to 350 degrees F (175 degrees C). Whisk olive oil, marjoram, basil, rosemary, thyme, sea salt, paprika, black pepper, and vegetable bouillon powder together in a bowl. Rub pork shanks with herb rub and arrange on a large baking pan. Roast in preheated oven until shanks are tender and outer skin is crispy, about 3 hours.
Refrigerate coffee until cool, about 30 minutes. Chill four glasses, if desired. Stir vanilla extract and sugar in the boiling water until dissolved. Refrigerate until cool, about 30 minutes. Divide the ice and chilled coffee evenly between the four glasses. Stir in cream and sugar mixture, to taste.
In a large pot with boiling salted water cook pasta until al dente. Drain. Meanwhile, in a large bowl whisk together the olive oil, red wine vinegar, and dried basil. Add salt and pepper to taste. Stir in the tomatoes, corn kernels, and scallions. Let sit for 5 to 10 minutes. Toss pasta with tomato mixture. Sprinkle with grated parmesan cheese. Garnish with fresh basil, if desired.
In a small, nonporous bowl, combine the peppercorns, tamari, garlic, sugar and salt. Add the beef filet and coat well on all sides. Cover and marinate in the refrigerator for 1 hour. Melt butter in a medium saucepan over medium high heat. Place the beef filet in the pan and saute for 6 to 8 minutes per side, or until internal temperature reaches at least 145 degrees F (65 degrees C).
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. Melt butter in a large skillet over low heat. Saute leeks and garlic until tender and translucent. Stir in cream, and simmer until thickened. Toss with pasta and cheese until evenly coated and cheese is melted. Season with pepper.
Heat 2 Tbs. oil over low heat in a 12-inch non-stick skillet (so potatoes don't stick). While skillet heats, prepare onion and ham as directed above. A few minutes before cooking, increase heat to medium-high. When oil starts to send up wisps of smoke, add onion and ham; cook, stirring often, until golden brown, 7 to 8 minutes. Meanwhile, dice potatoes and toss with remaining oil. Transfer ham mixture to a bowl and reserve. Add potatoes to empty skillet; cook, stirring only occasionally so they form a golden-brown crust, about 10 minutes. As potatoes cook, mix ketchup, mustard, dried thyme, fresh parsley and 2 Tbs. of water. (Recipe can be prepared to this point up to 2 hours ahead. Spread hot potatoes on a large lipped cookie sheet; cover when cool. Return skillet to medium-high; add potatoes and re-crisp.) Return reserved ham mixture to skillet; stir in ketchup mixture, then season with salt and pepper. Cook, stirring frequently, until hash has nicely browned, about 5 minutes longer.
Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 10 inch Bundt pans. Sift together flour, baking soda and salt. set aside. In a large bowl, combine carrots, pineapple, oil and sugar. Add eggs, cinnamon and nutmeg. Add flour mixture and mix well. Stir in raisins. Pour into prepared greased and floured pans. Bake for 45 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool, then frost with cream cheese frosting.
In a medium bowl, stir together the cucumbers, tomatoes, green pepper, jalapeno pepper, onion, garlic, lime juice, parsley, cilantro, dill, and salt. Cover and refrigerate for 1 hour. Serve with tortilla chips.
Place the lamb, turmeric, black pepper, cinnamon, ginger, cayenne, butter, celery, onion, and cilantro into a large soup pot over a low heat. Stir frequently for 5 minutes. Pour tomatoes (reserve juice) into the mixture and let simmer for 15 minutes. Pour tomato juice, 7 cups water, and the lentils into the pot. Bring the mixture to a boil, then reduce the heat to simmer. Let soup simmer, covered, for 2 hours. About 10 minutes before serving turn the heat to medium-high, place chickpeas and noodles into the soup, let cook about 10 minutes (until noodles are al dente). Stir in lemon and eggs, let eggs cook 1 minute.
Line a 13x9 inch baking dish with foil and butter the foil. In the top half of a double boiler combine the butter or margarine, evaporated milk and sugar. Cook on medium heat for 12 minutes or until it reaches a temperature of 236 degrees F (112 degrees C). Remove from heat and stir in the chocolate chips, vanilla and marshmallow creme. Stir until chocolate chips melt then mix in the chopped walnuts. Spread mixture into the prepared pan. Score into squares while still warm. Refrigerate until firm then cut along the scored lines.
Heat a large skillet over medium-high heat and stir in the turkey sausage. Cook and stir until the turkey is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the tomato-vegetable juice cocktail, diced tomatoes, onion powder, oregano, salt, and black pepper. Reduce heat to medium-low, and simmer for 30 minutes. Whisk together the cornstarch and water. Slowly stir the mixture into the sauce. Simmer until the sauce thickens, about 5 minutes.
Combine 1/2 cup water, salt and gelatin in large bowl of a stand mixer. Stir and set aside. Combine remaining 1/2 cup water, sugar and corn syrup in a large saucepan over medium heat. Bring to a boil, stirring frequently. Using a candy thermometer, cook until mixture reaches 240 degrees F or soft ball stage. Gradually pour the hot syrup over the gelatin mixture with the mixer on low. Turn the mixer on its highest speed and beat for 8 minutes. Add vanilla and beat an additional 2 minutes. The mixing bowl will get very full. The marshmallows will become very thick, white and shiny. Spread mixture onto greased baking sheet with sides. For thicker marshmallows, use a 13 x 9-inch pan. Let marshmallows cool at least 4 hours or overnight. Combine powdered sugar and corn starch in a shallow pan. Cut the marshmallows into bite-size pieces with a sharp knife or scissors, dropping one at a time into the powdered sugar. Toss to coat well. Store marshmallows in an airtight container in a cool place. Best used within 1 month.
Place apples in a large bowl and sprinkle lemon juice over the top; toss to coat. Stir pecans, mayonnaise, raisins, orange zest, vanilla extract, celery seed, salt, and stevia into apples until well-combined. Cover the bowl with plastic wrap and refrigerate until chilled, about 30 minutes.
In a mixing bowl, combine the crushed crackers, confectioners sugar and melted butter. Press into the bottom of a 9x13 inch pan; reserve 1/3 cup for sprinkling on top. Blend together the lemonade, sweetened condensed milk and whipped topping. Pour over crust and sprinkle with remaining crumb mixture. If desired, garnish with thinly sliced lemons.
Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crispy, about 10 minutes. Drain the bacon slices on paper towels, retaining the drippings in the skillet. Crumble bacon. Preheat oven to 250 degrees F (120 degrees C). Combine beans and 1 teaspoon taco seasoning mix in a saucepan over low heat; cook and stir until warmed, about 5 minutes. Cook and stir the cooked rice and 1 teaspoon taco seasoning mix in the reserved bacon drippings until evenly coated, 2 to 3 minutes. Brush vegetable oil over each tortilla and arrange tortillas on a baking sheet. Bake tortillas in the preheated oven until warmed, about 5 minutes. Place black bean mixture, rice mixture, bacon, tomatoes, green bell peppers, and Cheddar cheese each in separate bowls; serve with tortillas.
Combine parmesan cheese, pepper and garlic powder. Unfold pastry sheets onto cutting board. Brush lightly with egg white; sprinkle each sheet with 1/4 of the cheese mixture. Lightly press into pastry, turn over; repeat. Cut each sheet into 12 (1-inch) strips; twist. Place on ungreased cookie sheet and bake in 350 degrees F (175 degrees C) oven for 15 minutes or until golden brown.
Cream 1/4 of the butter and the brown sugar until fluffy. Beat in egg and molasses. Mix flour with cinnamon, ginger, and baking soda. Add to creamed mixture alternately with the buttermilk. Pour batter into an 8 or 9 inch microwave safe glass pan. Microwave for 4 to 5 minutes on medium. Rotate 4 times while cooking. Microwave 2 to 3 minutes on high. Cake is done when a toothpick inserted into the middle comes out clean. Serve warm or cold with Lemon Sauce. To Make Lemon Sauce: Combine the white sugar and cornstarch. Stir until well mixed; add water. Microwave 2 to 3 minutes. Stir every 30 seconds, until mixture has thickened and boiled for 30 seconds. Watch carefully so that it does not boil over. Add the remaining 2 tablespoons butter, lemon zest, and lemon juice. Serve warm or cold.
In a small bowl, stir oats into boiling water. Set aside to soak for 20 minutes. Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan. In a medium bowl, cream together the white sugar, 1 cup brown sugar and shortening until smooth. Beat in the eggs one at a time. Sift in the flour, baking soda, salt and nutmeg; stir just until moistened. Mix in the soaked oats. Pour into the prepared pan, and spread evenly. Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the cake comes out clean. Turn the oven to the broil setting and let it heat up. In a small bowl, stir together the melted butter, 1/2 cup brown sugar, heavy cream, coconut and vanilla. Spread over the top of the cake. Broil for a few minutes, just until the coconut is lightly browned.
Heat oil in a saucepan over medium heat. Cook and stir onion for 1 minute. Add garlic; cook until golden brown, about 1 minute. Add rice and salt; cook rice until it starts to brown, 3 to 5 minutes. Pour in hot water. Reduce heat to low, cover, and simmer until water has been absorbed, 20 to 25 minutes. Place carrots in a saucepan with enough water to cover. Cook over medium-high heat for 5 minutes. Add green bell pepper and red bell pepper. Cook until just tender, about 5 minutes. Drain. Combine corn and 1 tablespoon butter in a microwave-safe bowl. Cook in the microwave until heated through, about 2 minutes. Soak raisins, cranberries, and golden raisins in a bowl of hot water until puffed up, about 10 minutes. Drain. Remove rice from heat and let stand for 5 minutes. Transfer to a large pot. Add carrot-bell pepper mixture, corn, and raisin mixture. Toss to distribute. Stir in remaining 1 tablespoon butter.
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 to 20 minutes. Drain and cool. Peel potatoes and slice 1/4 inch thick; set aside. Heat oil in a medium-size skillet; saute onion until soft. Stir in flour, mustard, celery seed and salt. Gradually add water and vinegar; cook over low heat, stirring constantly, until mixture boils and thickens. In a mixing bowl, combine the potatoes, green pepper, carrots and dill; add sauce and mix well. Spoon half the mixture into a shallow 8x8 inch baking dish and sprinkle with half the cheese. Cover with remaining potato mixture and cheese. Bake uncovered at 350 degrees F (175 degrees C) for 15 to 20 minutes, or until cheese is melted and vegetables are heated through.
Whisk yogurt and brown sugar together in a bowl. Add eggs, celery, green onion, relish, mustard, dill, paprika, and black pepper; mix well.
Preheat an oven to 375 degrees F (190 degrees C). Whisk the flour, baking soda, cinnamon, and ginger in a bowl; set aside. Beat the butter and sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the persimmon pulp. Mix in the flour mixture until just incorporated. Drop spoonfuls of the dough 2 inches apart onto ungreased baking sheets. Bake in the preheated oven until slightly puffed and golden brown, about 12 minutes. Cool on the pan for 5 minutes before removing to cool completely on a wire rack.
Preheat oven to 350 degrees F (175 degrees C). Line 12 cupcake cups with paper liners. In a bowl, whisk together the flour and baking powder. In a mixing bowl, thoroughly cream together the sugar and 1/2 cup of margarine until very well blended. Beat in the eggs, one at a time, until thoroughly combined, and stir in the vanilla and almond extracts. Gradually beat in the flour mixture, alternating with the milk, in several additions. Spoon the batter into the prepared cupcake cups, filling them about 2/3 full. Bake the cupcakes in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes. To make caramel, Place the brown sugar, 1/2 cup margarine, corn syrup, and vanilla into a large saucepan over medium heat, and bring the mixture to a boil. Reduce heat, and simmer until thickened, 3 to 4 minutes; remove from heat and allow to cool to warm (not hot) temperature. Add the cream, a little at a time, until the caramel has the consistency of honey. Mix in the pinch of salt, and allow to cool to room temperature. Beat the salted butter with confectioners' sugar in a bowl with an electric mixer on medium speed until the mixture is fluffy; slowly add and beat in the caramel, a tablespoon at a time, beating until the frosting is smooth.
Place rolled oats and brown sugar in a bowl. Pour melted butter over oats and stir to combine. Let mixture stand at room temperature overnight so oats absorb butter. Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet very well, or line it with greased parchment paper. Mix salt, molasses, flour, egg, and vanilla into oat mixture. Drop level teaspoonfuls of dough 2 inches apart on prepared baking sheet. Bake only 12 cookies per pan. Bake in preheated oven until edges are brown, 5 to 7 minutes. Allow to remain on sheet a few minutes, until firm, then immediately remove with spatula to cooling rack.
Preheat oven to 450 degrees F or grill to medium-high. Center potatoes evenly on sheet of Reynolds Wrap(R) Non-Stick Aluminum Foil with non-stick (dull) side toward food. Drizzle with oil. Sprinkle with garlic, rosemary, salt and pepper. Bring up foil sides. Double fold top and ends to seal making one large foil packet, leaving room for heat circulation inside. Bake 30 to 35 minutes on cookie sheet in oven. OR grill 15 to 20 minutes in covered grill. Sprinkle with Parmesan cheese before serving. Sprinkle with Parmesan cheese before serving.
Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners. In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla. In a separate bowl, stir together 2 cups flour, baking powder, and salt. Stir the flour mixture into egg mixture alternately with milk. Fold in blueberries. Spoon batter into prepared muffin cups. In a small bowl, mix together 2 tablespoons flour, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping over unbaked muffins. Bake in preheated oven for 25 to 30 minutes, until a toothpick inserted into the center of a muffin comes out clean.