HumbleIntelligence/food-ner-1-Million huggingface dataset:
Line an 8x11-inch baking dish with plastic wrap, allowing ends to hang over the sides. Place 1 sheet of 8x10 wafer paper in the bottom of the pan. Keep the roasted almonds and pistachios in a warm place until ready to add at the end. This makes it easier to mix them in. Pour honey into a heavy-bottomed pot. Add sugar. Mix and stir over low heat with a spatula, stirring constantly until mixture turns from grainy to silky and smooth, about 30 minutes. Remove pot from heat. Place the egg whites in a mixing bowl; add a pinch of salt. Whisk until whites form soft peaks, 3 to 4 minutes. Place pot back on low heat. Gradually whisk about a quarter of the whipped egg whites into the honey/sugar mixture; whisk in the remaining egg whites in 3 more batches. Continue cooking over low heat, stirring constantly with a spatula until mixture turns a brighter white and a ribbon of the mixture does not immediately incorporate back into the rest of the mixture and stays intact on the surface for a while. This will take about 40 minutes. You can add a few drops of the mixture into a small bowl of ice cold water to test the consistency; ideally it should feel like soft clay. Whisk in vanilla and lemon zest. Add warm almonds and pistachios and stir to incorporate evenly. Transfer mixture to prepared baking dish. Even out as best you can with a clean oiled spatula. Top with 2nd sheet of wafer paper, shiny side up. Cover with plastic wrap and press down evenly, tamping mixture down gently but firmly. Remove top layer of plastic. Allow torrone to sit at room temperature until cool, firm, and ready to cut, 1 or 2 hours. Lift torrone from baking dish with the edges of the bottom layer of plastic wrap. Invert and remove plastic from the bottom. If the plastic wrap is difficult to remove from the edges of the torrone, you can trim off the edges. Cut torrone into 1-inch squares using a sharp serrated knife.
Heat krumkake iron on stove over medium heat. You can also use an electric krumkake or pizzelle iron. Cream together the butter and sugar in a bowl. Add the eggs, one at a time, and mix well using a spoon. Pour in the milk, flour, vanilla, and butter flavoring; mix well. Place a teaspoon of the batter on the preheated iron, and press together. Cook until browned, about 30 seconds per side, depending on the heat. Remove from the iron and quickly roll up around a stick or around a cone before they harden.
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Stir browned ground beef, tomatoes, kidney beans, pinto beans, corn, taco seasoning, and ranch dressing mix together in the crock of a slow cooker. Cook on Low for at least 3 hours.
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Season the ground buffalo with salt and pepper; form into 8 balls. Press a cavity in each ball with your thumb pressing halfway into each ball; place a tablespoon of blue cheese into the hole and seal the meat around the cheese. Press each ball into a patty shape. Cook the burgers on the preheated grill until cooked to your desired degree of doneness, 4 to 6 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Spread the toasted buns with mayonnaise. Place a burger patty onto each bun bottom, then place a lettuce leaf, onion rings, and tomato slice onto each sandwich. Top with the remaining buns to serve.
Heat oven to 375 degrees F(190 degrees C) In a large bowl, combine bread cubes, melted margarine, raisins, and cinnamon; mix well, and transfer to a 2 quart baking dish. Use the same bowl to beat the eggs. Stir in sugar, vanilla, and salt until sugar is dissolved. Slowly whisk in the hot milk. Pour egg mixture over bread cubes, sprinkle with nutmeg, and set aside to soak for 5 minutes. Bake in preheated oven for 25 to 30 minutes, or until a knife inserted into the center comes out clean.
Whisk together the rice vinegar, sesame oil, 3 green onions, garlic, sugar, ginger, soy sauce, vegetable oil, coriander, and mustard in a mixing bowl until the sugar has dissolved. Pour half of the dressing into another container, and refrigerate for later. Place the chicken breasts into the remaining dressing, and coat on all sides. Cover, and refrigerate 30 minutes to 1 hour. Preheat an oven to 350 degrees F (175 degrees C). Remove the chicken breasts from the marinade, and shake off excess. Discard the remaining marinade. Place the chicken into a baking dish. Bake the chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven, and allow to cool. Shred the chicken using 2 forks and set aside. To assemble the salad, combine the green cabbage, red cabbage, carrots, 3 green onions, cilantro, almonds, and cooled chicken in a large mixing bowl. Pour the reserved dressing overtop and toss to coat.
Combine the wine and sugar in a saucepan. Place the saucepan over medium heat and bring to a boil; stirring to dissolve sugar. Remove the saucepan from the heat and add the mint; set aside. Combine the cantaloupe, grapes, and strawberries in a large bowl. Pour the wine mixture over the fruit; toss together until all the fruit is covered with the wine mixture; cover and chill. Store in the refrigerator up to 8 hours before serving.
Adjust oven rack to middle position. Heat oven to 350 degrees F. Line 9"x13" cake pan with foil so that 2" foil hangs over each side. Butter pan; set aside. In bowl of food processor, add Maria cookies and sugar; pulse until fine crumbs form, about 30 seconds. Add melted butter; pulse to evenly moisten crumbs. Transfer crumbs to prepared pan; using spatula or bottom of glass, press crumbs into even layer. Bake crust until lightly puffed and fragrant, 12-15 minutes; set aside to cool. Meanwhile, in medium mixing bowl, using electric mixer, beat together cream cheese, cream of coconut and salt on medium-high speed until well combined, 3-4 minutes. Reduce speed to low; beat in eggs, one at a time, and then vanilla extract until well combined. Pour cream cheese mixture into prepared pan. Evenly sprinkle coconut over top. Bake until edges of cheesecake is puffed but middle is barely set, 45 minutes. Cool cheesecake on cooling rack until room temperature. Chill in refrigerator, uncovered, until cold, at least 4 hours, or overnight. To remove cheesecake from pan, lifting up foil handles; transfer to cutting board. Cut cheesecake into squares. Serve.
Heat a skillet over high heat. Melt lemon juice, butter, and lemon zest together. Add shrimp and garlic; season with pepper. Cook until shrimp are hot, about 3 minutes.
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with baking parchment paper. Mix flour, baking powder, and baking soda together in a bowl. Beat butter and brown sugar with an electric mixer in a large bowl until smooth. Beat 1 egg into butter mixture. Beat second egg into mixture along with the vanilla extract; add flour mixture and stir until it just forms a batter. Fold chocolate chips, quinoa flakes, oat bran, and cream through the batter to distribute throughout. Roll dough into small balls and arrange on prepared baking sheet with at least 2 inches between balls. Bake in preheated oven until lightly browned, about 10 minutes. Let cookies cool on pan for 10 minutes before removing to a wire rack to cool completely.
Pour water into a saucepan. Place a large steamer basket into the saucepan over (not touching) the water, and place the potatoes into the basket. Bring the water to a boil. Reduce heat to a simmer, cover the pan and basket with a lid, and steam potatoes until tender in the center, about 20 minutes. A skewer inserted into a potato should easily pierce the center. Using tongs to hold hot potatoes, peel them, and set aside. Reserve potato cooking water. Place 1 cup of cream and the butter into the work bowl of a large stand mixer fitted with mixing paddle, and start the machine on low speed. Mix until the cream and butter are blended; add potatoes, and beat until thoroughly mixed. As potatoes mash, gradually pour in remaining cup of cream. If potatoes are too stiff, beat in reserved potato cooking water, 1 tablespoon at a time. If potatoes are too runny, beat in instant mashed potato flakes, 1 tablespoon at a time, until you reach desired consistency. Season to taste with salt and white pepper.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. In a large bowl combine cake mix, pudding mix, eggs, oil, water, lemon juice 1/4 cup tequila and 2 tablespoons triple sec. Beat for 2 minutes. Pour batter into prepared pan. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan for 10 minutes; remove to rack and pour glaze over cake while still warm. To make the glaze: In a small bowl, combine confectioners' sugar with 1 tablespoon tequila, 2 tablespoons triple sec and 2 tablespoons lime juice. Mix until smooth.
Combine apple juice and quinoa in a saucepan. Bring to a boil; reduce heat and simmer, partially covered, until quinoa is tender, about 20 minutes. Drain excess water and transfer to a large bowl. Whisk agave nectar, safflower oil, poppy seeds, and mustard together in a small bowl to make dressing. Chill quinoa and dressing in the refrigerator, at least 4 hours. Fold apple, cranberries, cashews, onion, and salt into chilled quinoa. Add dressing; mix well to combine.
Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes; drain and return noodles to pot. While the noodles boil, melt butter in a skillet over medium-high heat. Saute onion and garlic in melted butter until lightly browned and soft, about 8 minutes. Stir baby spinach into the onion mixture; saute until the spinach is just barely wilted, about 2 minutes. Stir spinach mixture into the noodles; season with salt and pepper.
Mix tomato-vegetable juice, vegetable broth, tomatoes, avocados, cucumber, canned tomatoes with juice, green bell pepper, red bell pepper, olive oil, green onions, lemon juice, cilantro, vinegar, hot pepper sauce, salt, and black pepper together in a large bowl. Cover and chill for at least 3 hours before serving to allow flavors to blend.
Preheat the oven to 350 degrees F (175 degrees C). Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add cabbage, onion, salt, and pepper; mix well. Cover the bottom of a 9x13-inch baking pan with 1 package of crescent rolls. Pinch seams together. Pour beef-cabbage mixture over the dough. Spread undiluted mushroom soup on top. Cover with mozzarella cheese. Unroll the second package of crescent roll dough over the filling. Bake in the preheated oven until top and edges are golden brown, about 30 minutes.
Arrange 12 2-ounce plastic cups on a baking sheet. Slowly pour boiling water over gelatin mix in a bowl while whisking. Continue whisking while streaming rum into the gelatin mixture. Pour mixture into plastic cups. Refrigerate until set, 8 hours to overnight.
Preheat oven to 275 degrees F (135 degrees C). Heat olive oil and bay leaves in a 6-quart oven-proof pot over high heat. Place 1/4 cup flour in a shallow bowl, press beef cubes into flour, and sear beef in the hot oil until the meat has a browned crust, about 3 minutes per side. Cook and stir onions with beef until onions are translucent, 5 more minutes. Reduce heat to low. Combine garlic, thyme, and rosemary leaves with 2 tablespoons flour in a small bowl; stir flour mixture into beef and onions until thoroughly combined. Pour beer and beef stock into mixture, stir to combine, and bring to a simmer. Cook, stirring often, until thickened, about 5 minutes. Mix potatoes, carrots, and parsley into beef and sauce; cover pot. Braise stew in the preheated oven until potatoes are cooked through and beef is tender, about 3 hours; stir occasionally. Season with salt and black pepper.
Whisk together the vinegar, olive oil, Italian seasoning, oregano, rosemary, salt and pepper, garlic, basil and marjoram. Pour dressing over vegetables, toss and chill for at least 4 hours. Drain by serving with a slotted spoon.
Preheat oven to 400 degrees F (200 degrees C). Butter 9x13-inch baking pan; sprinkle 2 tablespoons cornmeal on bottom. Sift all-purpose flour, semolina flour, 1/2 cup cornmeal, baking powder, and salt together in a bowl. Whisk spinach, buttermilk, feta cheese, eggs, and vegetable oil together in a separate large bowl. Stir flour mixture into spinach mixture just until pourable batter forms. Pour batter into prepared baking pan. Bake in preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with aluminum foil and set aside. Pulse garlic cloves in a food processor until minced. Add onion and jalapeno, and pulse until minced again. Scrape the onion mixture into a large bowl along with the turkey, blue cheese, bread crumbs, egg whites, and olive oil. Season with soy sauce, dried parsley, Italian seasoning, pepper, and chili powder. Mix well. Roll the mixture into 2 inch balls, and place onto prepared baking sheet. Bake in preheated oven until golden brown, and no longer pink in the center, about 25 minutes.
Preheat oven to 375 degrees F (190 degrees C). In a skillet over medium heat, cook and stir the chorizo sausage, ground beef, and onion until evenly brown. Drain, and transfer to a medium baking dish. Arrange the olives over the cooked meat in the baking dish. Top with the picante sauce and cheese, and season with chili powder. Bake 15 minutes in the preheated oven, until bubbly and lightly brown.
In a large saucepan or stockpot, cook ground beef, onion and red pepper until beef is browned. Drain off excess fat. Stir in the chili powder, garlic, bay leaf, diced tomatoes, spaghetti sauce, salsa and taco sauce. Lower heat and simmer for 1 1/2 hours, stirring occasionally. Stir in beans just before serving and heat through.
Heat a small skillet over medium heat. Toast pine nuts in skillet, stirring frequently, until fragrant and beginning to brown, 3 to 5 minutes. Blend chickpeas, reserved liquid, lemon juice, 1/4 cup olive oil, tahini, garlic, cumin, paprika, salt, and crushed peppercorns in a food processor until smooth. Stir toasted pine nuts into the puree. Drizzle olive oil over the hummus.
Preheat oven to 350 degrees F (175 degrees C). Spread rhubarb out into the bottom of a cake pan; sprinkle 1/4 cup white sugar over the top. Beat brown sugar, sour cream, butter, egg, and vanilla extract together in a bowl with an electric mixer until smooth and creamy. Add flour and baking soda; mix until batter is just combined. Pour batter over rhubarb; top with 1 tablespoon white sugar and nutmeg. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour.
Place orange juice, peach chunks, and ice in a blender; blend until smooth. Pour peach-flavored bourbon liqueur, peach schnapps, and vodka into a large pitcher. Add orange-peach mixture; stir well to blend. Pour soda slowly into pitcher to prevent foaming.
Cook pasta in a large pot of boiling water until done. Drain. Meanwhile, melt butter in a small saucepan over very low heat. Add Worcestershire sauce, and hot sauces to taste; mix well. Stir in lemon juice, herb mix, bay leaf, and thyme. Keep warm, but do not simmer. Heat oil in large skillet. Saute shrimp in oil for 3 to 4 minutes, or just until shrimp turn pink. Pour off all but 1 tablespoon liquid from skillet. Remove and discard bay leaf. Add butter sauce, and stir well. Stir in parsley. Serve over angel hair pasta.
Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with cooking spray. Beat the eggs in a mixing bowl with the onion and flour until the flour is no longer lumpy. Stir in the spinach, cottage cheese, Cheddar cheese, butter, salt, and pepper until evenly combined; pour into the prepared dish. Bake in the preheated oven until the casserole is bubbly and the top is golden brown, about 45 minutes.
Bring the rice and water 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. Bring the chicken stock to a boil in a small saucepan. Stir in the soy sauce and brown sugar until the sugar has dissolved. Reduce heat to low; keep warm. Heat several tablespoons of the chicken sauce in a skillet over medium heat. Cook and stir the onion and shiitake mushrooms in the sauce until the onion has softened, about 3 minutes. Add the chicken, green onions, and a few more tablespoons of the sauce; continue cooking until the chicken is no longer pink in the center, about 5 minutes more. Spread the chicken mixture evenly over the skillet; pour the beaten egg overtop. Reduce heat to medium-low and sprinkle with the snow peas. Cook and stir until the egg has firmed and is no longer runny, about 3 minutes. Divide the rice between two bowls and spoon the egg mixture evenly overtop. Pour additional chicken sauce over the rice to serve.
Sift together the cornstarch, flour, baking powder, and salt. Separate the eggs. Beat the egg whites until stiff, and set aside. In a large bowl, cream the shortening and sugar. Add the egg yolks, and beat until mixture is very creamy. Sift the dry ingredients, and add alternately with the milk. Stir in the vanilla. Fold in the beaten egg whites. Bake in a greased 9 inch square pan. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes. Cool cake on a rack, and frost with a lemon butter icing.
Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil until cooked through yet tender, about 12 minutes; drain. Rinse the pasta in cold water until completely chilled; drain. Transfer cool pasta to a large mixing bowl. Toss the ham, celery, dried cranberries, and sliced almonds with the bow-tie pasta to mix evenly. Stir the mayonnaise, apple cider vinegar, and sugar together in a bowl. Pour the mayonnaise dressing over the pasta mixture; toss to coat evenly.
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. Combine mozzarella cheese, almond flour, garlic powder, and salt in microwave-safe bowl. Heat in the microwave for 30 seconds. Use your hands to knead mozzarella dough until fully mixed. Add egg yolk and continue kneading until completely blended into dough. Lay a piece of parchment paper on a flat surface and place dough on top. Place a second piece of parchment paper on top of dough. Press down on dough with your hands until you are ready for a rolling pin. Roll into a very thin rectangle with even sides. Gently poke holes in the dough using a fork to prevent it from bubbling while baking. Cut dough into 1-inch squares with a knife. Lay squares on the prepared baking sheet, leaving a little space between them Bake in the preheated oven for 5 to 6 minutes. Remove baking sheet from oven and turn crackers over. Bake on the other side until lightly browned and crisp, 2 more minutes. Watch them closely to prevent burning.
Preheat oven to 375 degrees F (190 degrees C). Cream the butter with the brown sugar and white sugars. Add the eggs and the vanilla and beat well. Mix in the flour until well combined. Stir in the corn flakes and the coconut. Drop by teaspoonfuls onto a parchment lined baking sheet. Bake at 375 degrees F (190 degrees C) for 8 to 10 minutes.
Preheat oven to 350 degrees F (175 degrees C). Combine beef and taco seasoning in a large skillet. Cook and stir over medium heat until beef is browned and crumbly, 5 to 7 minutes. Place refried beans in a small saucepan and heat over low heat, covered, until warmed through, about 5 minutes. Spread a thin layer of salsa on the bottom of a 9x13-inch casserole dish. Layer half of the crushed chips, seasoned beef, beans, corn, olives, and cheese on top. Repeat layers with remaining ingredients, starting with salsa and ending with cheese. Bake nacho lasagna in the oven until bubbly and cheese is melted, about 30 minutes.
Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain. Meanwhile, in a medium saucepan over medium heat combine butter, salt, pepper and bell peppers. Simmer until heated through. Stir in cream, flour, yogurt, bleu cheese and Parmesan cheese. Stir cooked macaroni into cheese mixture and serve hot.
Place the strawberries, strawberry jam, ketchup, green onion, honey, soy sauce, lemon juice, hot sauce, crushed red pepper, liquid smoke, and salt in a blender or food processor; blend until smooth.
Preheat oven to 350 degrees F (175 degrees C). Line a 15x10x1-inch baking pan with foil or parchment paper. In a saucepan over medium heat, combine the sugar, water, and cayenne pepper. Stir and bring to a boil; let boil 2 minutes. Remove pan from heat; gently stir in nuts until evenly coated and the sugar mixture begins to thicken. Spread nuts over the prepared baking pan. Bake until browned, about 15 minutes. Remove pan from oven and let nuts cool. Place in a plastic bag, and gently tumble together to remove any excess glaze. Serve warm or store in an airtight container.
Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select the Saute function. Place cubed pork in the pot and cook until starting to brown, about 5 minutes. Turn pot off. Add Greek seasoning, paprika, garlic, and chicken broth to the pot with the pork. Close and lock the lid. Select Manual and set timer for 35 minutes. Allow 10 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Heat oil in a large skillet over medium-high heat. Transfer pork to the skillet using a slotted spoon and cook for 5 minutes or until most of the liquid has evaporated and pork has a nice crisp on it.
Preheat oven to 375 degrees F (190 degrees C). Place a large sheet of aluminum foil on a medium baking sheet. In a medium bowl, mix the bread, celery, cranberries, walnuts, onion, and garlic. Season with sage, marjoram, salt, and pepper. Stir in the egg and enough hot water to moisten. Arrange turkey legs on the foil sheet, and season with salt and pepper. Spoon the bread mixture around the legs, and dot with butter. Tightly seal the foil around the legs and bread mixture. Bake 1 hour in the preheated oven, or until the turkey leg meat has reached an internal temperature of 180 degrees F (80 degrees C).
Bring the water to a rolling boil over high heat. Once the water is boiling, stir in the ramen noodles with only 1 seasoning packs, and return to a boil. Cook until the noodles are tender, stirring occasionally, about 3 minutes. Drain well in a colander set in the sink. Whisk the beef broth, peanut sauce, soy sauce, and ground ginger together in a bowl; set aside. Heat 1 tablespoon olive oil in a large skillet. Stir in the steak; cook and stir until the steak is no longer pink, 3 to 5 minutes. Remove the meat from the pan and set aside. Heat the remaining 1 tablespoon olive oil in the same skillet. Stir in the carrot, celery, green onion, and bell pepper. Cook and stir until the vegetables begin to soften, about 2 minutes. Add cabbage, bean sprouts, and mushrooms. Stir in the sauce. Cover and cook until the vegetables are tender, about 3 minutes. Toss in the cooked ramen noodles and steak. Season with salt and pepper, and serve in bowls.