HumbleIntelligence/food-ner-1-Million huggingface dataset:
Insert wooden sticks 3/4 of the way into the stem end of each apple. Place apples on a cookie sheet covered with lightly greased aluminum foil. Combine caramels and water in a saucepan over low heat. Cook, stirring often, until caramel melts and is smooth. Stir in the vanilla. Dip each apple into the caramel and gently run apples around insides of saucepan to scrape off some of the caramel. Scrape excess caramel from the apple bottoms using the side of the saucepan. Spread the chopped cookies out on a dinner plate. Roll caramel apples in the cookies and place on the aluminum foil. Place the milk chocolate and white chocolate into separate microwave-safe bowls. Heat in the microwave at 30 second intervals, stirring between each, until melted and smooth. Drizzle milk chocolate over the apples, then drizzle the white chocolate over the milk chocolate. Refrigerate until ready to serve.
Place the ribs into a large pot, and cover with lightly salted water. Bring the ribs to a boil, and boil for 45 minutes. Drain off the water and set the ribs aside. Heat the olive oil in a large, heavy pot or Dutch oven over medium heat until the oil shimmers, and brown the ribs on all sides, about 10 minutes per side. Remove the ribs, and pour in the beef broth, ketchup, brown sugar, lemon juice, vinegar, Worcestershire sauce, soy sauce, red pepper flakes, seafood seasoning, dried onion, nutmeg, and salt and pepper. Stir the ingredients until the sauce has dissolved any brown bits of flavor from the bottom of the pan. Bring the sauce to a simmer over medium-low heat, and transfer the ribs back into the sauce. Coat the ribs with sauce, cover the pan, and simmer over low heat until the meat is very tender and falls off the bones, about 3 hours.
Beat cream cheese and 1/2 cup sugar together in a bowl. Stir marshmallows, whipped topping, and vanilla through the cream cheese mixture. Cover bowl with plastic wrap and refrigerate 8 to 12 hours. Preheat oven to 250 degrees F (120 degrees C). Beat egg whites with cream of tartar in a large bowl; add 1 cup sugar in small amounts into the egg white mixture and keep beating until very stiff. Draw a large circle onto a piece of brown paper or parchment. Fill in the circle with the meringue mixture building up the sides. Draw a large circle onto a sheet parchment paper. Fill the circle with the egg white mixture building up the sides to form a large cylinder. Bake in preheated oven for 1 hour. Turn heat off and let meringue cool undisturbed in the oven without ever opening the oven door for 1 hour more. Stir cherry pie filling, strawberries, and lemon juice together in a bowl. Gently spread cream cheese mixture over the top of the meringue; top with cherry pie filling mixture.
Remove all silk from corn and cut raw corn from the cob over a large bowl. Scrape the juice from the cobs into the bowl as well. Discard cobs. Stir in the eggs, flour and salt to form a batter the consistency of thin pancake batter. Heat oil in an electric skillet to 325 degrees F (165 degrees C). If using a large skillet on the stove, preheat oil to medium high heat. There should be enough oil in the pan to cover the fritter. Use a large serving spoon to make 4 pancake sized fritters at the same time. Fry for about 5 minutes on each side or until golden brown. Drain on paper towels and serve warm.
Lay a game hen breast side-down on a work surface; use kitchen shears or a sharp knife to cut the backbone out of the game hen, cutting through each side of the bone from top to bottom. Remove the backbone. Use a sharp knife to slice through the cartilage of the breastbone. Flip game hen breast side-up, flatten bird lightly with your hands, and twist the wing tips underneath the wings. Repeat for remaining game hen. Place white wine vinegar, vegetable oil, rosemary, orange juice, garlic, egg, Calabrian chili sauce, orange zest, kosher salt, and anchovy fillet into a blender. Pulse several times to combine; blend until marinade is smooth and creamy. Place game hens into a resealable heavy plastic bag and pour in marinade. Squeeze out air, seal bag, and refrigerate at least 4 hours but preferably 8 hours to overnight. Preheat grill for medium heat and lightly oil the grate. Remove game hens from marinade, reserving marinade. Dry birds on paper towels. Season breast sides with salt. Place game hens with breast sides down onto the preheated grill and cook until skin shows browned grill marks, about 5 minutes; rotate hens 45 degrees and grill 5 more minutes to make crosshatch grill marks. Flip game hens onto their backs, brush with reserved marinade, and grill with the lid on for 5 minutes. Brush hens with more marinade. Repeat, cooking 5 minutes, then brushing with more marinade, until game hens are deep golden brown and an instant-read meat thermometer inserted into the thickest part of a thigh reads 160 degrees F, about 35 more minutes. Flip hens breast sides down, brush once more with marinade, and cook with lid closed until marinade has glazed onto chicken, about 5 more minutes. Transfer hens to a serving platter, let rest for about 5 minutes, and serve.
Crumble the ground beef into a large skillet over medium-high heat. Cook and stir until browned. Drain grease, and transfer beef to a slow cooker. Mix in the tomato soups (undiluted), onions, potatoes, and beans. Cover, and cook on the Low setting for 4 to 5 hours, until stew is thick and potatoes are tender.
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain. Put the alligator meat, onions, green onions, parsley, celery and potatoes through a meat grinder into a large bowl. Mix in the eggs, savory, salt and pepper until well blended. Shape into 1 ounce balls (golf ball sized) and roll in cracker meal. Heat oil in deep-fryer to 375 degrees F (190 degrees C). Fry meat balls until golden and crisp. Drain on paper towels.
In a small bowl, mix together the ketchup, steak sauce, horseradish, salt and pepper. Serve with homemade fries or onion rings.
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 and cool until easily handled. Peel and slice potatoes. Heat oil in a large skillet over medium heat and cook onions until soft and translucent, about 5 minutes. Add potatoes and bacon, cover, and simmer over medium-low heat for 15 minutes. Add wine, salt, and pepper. Preheat oven to 425 degrees F (220 degrees C). Grease a baking dish. Transfer potato mixture to the prepared baking dish and cover with Reblochon cheese. Bake in the preheated oven until cheese is melted and slightly browned, about 30 minutes.
Combine bananas, yogurt, almond milk, ice cubes, peanut butter, and honey in a blender or high-speed blender (such as Vitamix(R)); blend until smooth.
Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet with 1 inch sides. Mix together 1 cup sugar, 1/2 cup butter or margarine, eggs, chocolate syrup, and flour. Spread batter into prepared pan. Bake for 25 to 30 minutes. Cool in the pan. Combine 6 tablespoons butter or margarine, milk, and 1 1/4 cups sugar in a saucepan. Stir and boil for 3 minutes. Add 1 Cup chocolate chips, and stir over low heat until melted. Frost cooled brownies immediately so frosting does not cool and harden. Cut into bars.
Wrap tofu in a paper towel and cover with plate; rest until moisture is removed, about 10 minutes. Heat 1 tablespoon olive oil in a skillet over medium heat. Add cauliflower; cook and stir until tender, about 5 minutes. Preheat oven to 425 degrees F (220 degrees C). (If using a countertop convection oven, preheat to 400 degrees F (200 degrees C)). Place baking sheet inside to warm. Remove paper towel from tofu; discard. Place tofu onto heated baking sheet using heatproof gloves. Bake in the preheated oven, flipping once, until tofu is heated through, about 3 minutes per side in the conventional oven and 2 minutes per side in the countertop induction oven. Heat remaining 1 tablespoon olive oil in a wok on medium heat. Add onions and scallions; cook and stir until onions are slightly softened, about 5 minutes. Stir in garlic. Turn wok to high heat; stir in green peppers. Combine water and orange liqueur in a bowl. Pour 1 tablespoon liqueur mixture into wok; toss with 2 wooden spoons until mixed. Repeat with remaining liqueur mixture; cook and stir until evaporated, 3 to 5 minutes. Sprinkle soy sauce into the wok. Fold in tofu until coated. Place cauliflower in serving bowls and top with tofu mixture. Garnish with red chile peppers; season with salt.
Combine turkey, cilantro, jalapeno pepper, and taco seasoning mix in a slow cooker; pour in enough chicken broth to almost cover all the ingredients. Cook on Low for at least 3 hours. Heat a griddle over medium-low heat and cook tortillas until warmed, about 30 seconds per side. Fill tortillas with turkey mixture.
Stir confectioners' sugar and peanut butter together in a bowl until crumbly. Remove 2 tablespoons peanut butter mixture to a small bowl and reserve as a garnish. Spread remaining peanut butter mixture into the bottom of the pie crust. Whisk milk, white sugar, flour, egg yolks, and salt together in a saucepan over medium heat until mixture begins to bubble and thicken, 5 to 10 minutes. Remove from heat and stir in butter and vanilla. Pour milk mixture over peanut butter mixture and cool pie completely in refrigerator, at least 2 hours. Spread whipped topping over chilled pie and sprinkle reserved 2 tablespoons peanut butter mixture over the top.
Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 9x13 inch cake pan. Whisk together the flour baking powder, baking soda, salt, and sugar in a bowl, set aside. Whisk together the eggs, persimmon pulp, milk, and vanilla extract in a separate bowl until smooth. Fold the persimmon mixture into the flour mixture until no dry lumps remain. Pour into the prepared pan. Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 15 minutes. Cool in the pan for 10 minutes, then remove from the pan, and allow to cool completely on a wire rack before icing.
Preheat the oven to 350 degrees F (175 degrees C). Grease a large, rimmed baking sheet with butter. Combine flour, coconut, baking powder, and salt in a bowl. Combine butter, sugar, and vanilla sugar in a large bowl; beat with an electric mixer until very smooth and creamy, about 5 minutes. Add eggs one at a time, and beating well after each addition. Fold in zucchini and carrots. Stir in flour mixture alternately with milk until batter is well combined. Spread onto the prepared baking sheet. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Pour orange juice over warm cake immediately after removing from the oven, so it can soak up the liquid.
Combine milk, avocado, yogurt, and banana in a blender; blend until smooth. Divide between 2 glasses.
Mix chicken, onion, tomato sauce, chipotle chile peppers in adobo sauce, jalapeno peppers, garlic, oregano, cumin, chili powder, and red pepper flakes in a slow cooker. Cook on Low until chicken is no longer pink in the center, 2 to 3 hours. Remove chicken from slow cooker and shred using 2 forks; return to the slow cooker. Heat a large skillet over medium-high heat. Cook and stir chorizo sausage in the hot skillet until browned and crumbly, 5 to 10 minutes; drain and discard grease. Stir chorizo into chicken mixture. Cook on Low for 45 minutes to 1 hour.
Heat the olive oil in a large skillet over medium heat. Saute the onion and garlic until limp. Add the green pepper; cook and stir until tender. Drain the tomatoes, reserving juice, and pour them into the skillet. Season with thyme, parsley, cayenne, salt, and pepper. Simmer for 5 minutes over medium heat. Add the frozen okra, and pour in enough of the reserved juice from the tomatoes to cover the bottom of the pan. Cover, and cook for 15 minutes, or until okra is tender.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 inch square baking pan. In a large bowl, combine crabmeat, sour cream, cream cheese, buttermilk, mayonnaise, Monterey Jack cheese, Cheddar cheese, capers, artichoke hearts, garlic, black pepper and dill. Stir until well mixed. Spoon dip into prepared baking pan. Sprinkle with Parmesan cheese and Old Bay Seasoning TM. Bake in preheated oven until top is crusty, about 15 to 20 minutes. Cut the top off the loaf of bread. Hollow out the loaf and cube the top and the removed pieces so that they may be used for dipping. Spoon hot dip into hollow bread loaf. Serve immediately with bread pieces for dipping.
Melt butter with the olive oil in a pot over medium heat. Cook and stir veal, beef, and pork in the butter mixture until completely browned, about 10 minutes. Stir stewed tomatoes, tomato paste, onion, mushrooms, red wine, bell pepper, garlic, sugar, Worcestershire sauce, bitters, and cayenne pepper into the meat mixture; bring to a simmer, reduce heat to medium-low, and cook at a simmer until the tomatoes break down into a sauce, at least 3 hours.
Pour the energy drink into a pint glass. Pour the Jagermeister into a shot glass. Make a toast and drop the shot into the pint glass. Down the hatch!
Combine hot water, lemon juice, apple cider vinegar, honey, and cinnamon together in a mug.
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners. Beat cake mix, water, eggs, and oil together in a bowl using an electric mixer on low speed for 30 seconds; increase speed to medium and beat until batter is smooth, about 2 minutes more. Spoon batter into the prepared muffin cups. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 12 to 17 minutes. Cool cupcakes in the tin for 5 minutes. Stir strawberry jam in a bowl until it reaches a smooth and spreadable texture. Spread a thin layer of jam onto each cupcake. Refrigerate cupcakes until jam has set into the cake, 3 hours to overnight. Mix strawberries, white sugar, and lemon juice together in a bowl until evenly combined; refrigerate until strawberries are slightly broken down, at least 3 hours. Beat cream, confectioners' sugar, and vanilla extract together in a bowl using an electric mixer until soft peaks form and whipped cream is light and fluffy. Top each cupcake with 3 or 4 slices strawberry and about 2 tablespoons whipped cream.
Tear yeast into small pieces; stir into warm water until dissolved. Add beer; let stand for 5 minutes. Stir hot water and raisins together in a bowl; let stand until plumped, about 5 minutes. Drain any excess water. Combine flour and salt in a large bowl; stir in yeast mixture and beaten eggs. Mix in raisins and apple. Cover with plastic wrap; leave dough in a warm place to rise, 8 hours to overnight. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Shape scoops of dough into golf-ball-size balls using 2 metal teaspoons; drop carefully into the hot oil. Fry until golden brown, 7 to 8 minutes. Transfer to a paper-towel-lined plate. Dust with confectioners' sugar.
Spread peanut butter on one slice of bread, and applesauce on the other slice. Place them together, cut in half, and serve.
Put processed cheese into a large microwave-safe bowl. Heat in the microwave until melted, 5 to 7 minutes. Stir melted butter, hot pepper sauce, and horseradish into the melted processed cheese. Chill the dip in the refrigerator until set, at least 1 hour.
Mix together olive oil, water, orange juice, lemon juice and sugar. Set aside. In a large bowl sift together flour, baking soda and salt. Add olive oil mixture to flour mixture. On a floured surface, work and knead to a smooth dough. Cover dough (you can place the empty bowl over it) and let dough rest for an hour. While dough is resting, make filling. To Make Filling: Combine ground walnuts, ground almonds, sesame seeds and honey together in a bowl. Mix until well coated. Preheat oven to 350 degrees F (175 degrees C). Roll out dough to about 1/4 inch thickness. Cut into 3 inch squares. Place 1 heaping teaspoon of filling in center of each square. Moisten edges with orange flower water or orange juice and cover the filling by folding in the four corners and pressing them firmly together in the center. Bake for about 25 minutes. While cookies are still warm, sprinkle lightly with orange flower water or orange juice and dip in a bowl of confectioners' sugar.
Stir marshmallows, cranberries, and sugar together in a saucepan over low heat; cook and stir until the marshmallows melt completely, about 15 minutes. Transfer marshmallow mixture to a bowl and refrigerate 4 hours to overnight. Stir apples, grapes, walnuts, and salt into the marshmallow mixture. Beat whipping cream in a chilled bowl using an electric mixer until stiff peaks form; fold into the marshmallow mixture.
Stir pineapple chunks with juice, 3/4 cup water, rice vinegar, ketchup, brown sugar, soy sauce, and Worcestershire sauce together in a saucepan; bring to a boil, reduce heat to low, and cook at a simmer until the pineapple is tender, about 20 minutes. Pour pineapple mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Return mixture to saucepan and bring to a simmer. Whisk cornstarch and 2 tablespoons water together in a bowl until smooth; stir into the sauce. Increase heat to medium. Cook and stir sauce until thick, 2 to 3 minutes.
Preheat oven to 350 degrees F (175 degrees C). Spray 2-quart baking dish with non-stick cooking spray. Prepare rice according to package directions. Melt butter in a skillet over medium to medium-high heat. Add mushrooms and saute until they release some moisture and begin to brown, 4 to 5 minutes. Remove mushrooms from pan. Heat 2 tablespoons olive oil over medium heat in the same skillet. Saute chicken pieces until browned. Season with salt, pepper, and garlic powder to taste. Combine the rice, chicken, mushrooms, and 3/4 of the jar of Alfredo sauce in the prepared baking dish. Mix well, and then spread remaining sauce over the top. Sprinkle crushed crackers evenly over casserole and drizzle 1 tablespoon melted butter over top. Bake until heated through and topping is golden, about 30 minutes. Garnish with parsley.
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of water to a boil. Add cauliflower and cook uncovered until tender, about 10 minutes. Drain. Combine sour cream, Cheddar cheese, onion, melted butter, red pepper flakes, and salt in a baking dish. Mix in cauliflower. Sprinkle bread crumbs on top. Bake in the preheated oven until bubbly and cheese is melted, about 30 minutes.
Place tomatillos, jalapenos, and garlic in a large pot. Pour in just enough water to cover the tomatillos; they will float, so press them down with your hand as you measure the water. Bring to a boil over high heat, then reduce heat to medium-low and simmer until the color of the tomatillos lightens to a yellow color, about 10 minutes. Remove from heat, and allow to cool for about 10 minutes. Strain the tomatillos, reserving the water. Place into the bowl of a blender; add the cloves, cumin, pepper, and chicken bouillon. Puree until smooth, use the reserved water as needed to adjust the consistency.
Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish. Beat cake mix, water, eggs, and oil together in a bowl using a electric mixer until batter is smooth and well mixed, about 2 minutes. Mix bananas, cinnamon, and baking soda together in a separate bowl; stir into batter. Pour batter into the prepared baking dish. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 35 to 40 minutes. Cool cake completely. Beat milk and pudding mix together in a bowl until smooth; fold in whipped topping until frosting is smooth. Spread frosting onto cooled cake.
Heat olive oil in a large saucepan or Dutch oven over medium-high heat. Cook and stir sausage and garlic in hot oil until browned and crumbly, 5 to 7 minutes. Transfer sausage and garlic to a plate using a slotted spoon, leaving any drippings in the saucepan. Saute onion, green pepper, sweet pepper, and salt in the same saucepan until slightly softened, about 5 minutes. Add zucchini and continue cooking until onion is translucent, 5 to 10 minutes more. Drain off any excess liquid. Stir sausage, crushed tomatoes, tomato sauce, diced tomatoes, tomato paste, oregano, basil, rosemary, parsley, black pepper, and red pepper flakes into onion-zucchini mixture. Bring to a simmer, reduce heat to low, cover the saucepan with a lid, and cook, stirring occasionally, until flavors blend and sauce is thickened, about 2 hours.
Dissolve yeast in lukewarm water in a large bowl. Set aside for 5 minutes. Stir flour, eggs, warm milk, 1/2 cup white sugar, 1/2 cup melted butter, and salt into the yeast and water until the mixture is a moist and sticky dough. Put dough in a greased bowl and cover with a wet towel. Set aside in a warm place until dough doubles in size and holes poked into dough with a finger stay indented, about 1 1/2 to 2 1/2 hours. Stir brown sugar, 1/2 cup butter, honey, and corn syrup together in a saucepan over medium heat; cook, stirring occasionally, until the sugar dissolves. Pour the topping mixture into the bottom of 2 9x13-inch non-stick baking dishes. Sprinkle 1 cup raisins and walnuts evenly onto the topping mixture. Punch down dough and roll into a rectangle shape 1/4 to 1/2-inch thick. Brush 1/4 cup melted butter over the dough rectangle. Stir 3/4 cup white sugar and cinnamon together in a small bowl; sprinkle over the butter. Sprinkle 1 cup raisins evenly over the dough. Roll dough around the filling into a cylinder; cut into 3/4-inch slices and arrange into the baking dishes. Set aside to rest for 20 minutes or up to overnight in the refrigerator. Preheat oven to 375 degrees F (190 degrees C). Bake rolls in preheated oven until no longer doughy in the middle, about 25 minutes. Immediately flip onto a serving platter, transferring topping onto rolls, and serve warm.
Pour the frozen limeade concentrate, tequila, triple sec, lime juice, lime zest, and sugar into a blender, and blend until thoroughly mixed. Serve in glasses over ice. If preferred, add ice cubes to margarita mix in the blender, and blend until slushy; pour into glasses.
In a bowl, mix the tuna, mayonnaise, mustard, relish, lemon juice, cinnamon, curry powder, pepper, and salt. Cover, and refrigerate until ready to serve.
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch glass baking pan. Heat almond milk over medium heat until frothy, about 5 minutes. Remove from heat and stir in 2 tablespoons vegetable oil. Cool until milk is lukewarm. Stir 1/4 cup plus 3 tablespoons warm water and ground flax together in a measuring cup. Combine 2 1/4 cups flour, white sugar, yeast, and salt in a large bowl. Add milk mixture and water mixture; mix well. Stir in remaining flour 1/2 cup at a time until dough comes together. Turn dough out onto a lightly floured surface and knead until smooth and springy, 5 to 7 minutes. Return dough to the bowl and cover with a damp cloth. Place on top of the oven and let rest for 10 to 20 minutes. Mix brown sugar, vanilla extract, almond extract, cinnamon, nutmeg, and cardamom together in a bowl. Stir in 3 tablespoons vegetable oil. Return dough to the floured surface and roll into a large rectangle. Spread the brown sugar mixture onto the dough. Sprinkle pecans on top. Roll the dough along the longer side of the rectangle. Use a length of thread to cut the dough into 1 1/2-inch segments. Place into the prepared baking pan swirl-side up. Cover baking pan with a damp cloth and place on top of the oven. Let rise for 30 to 40 minutes. Remove cloth. Bake until rolls are golden brown, about 30 minutes.
Combine bananas, sunflower seed butter, eggs, maple syrup, arrowroot flour, cinnamon, vanilla extract, and baking soda together in a bowl until batter is smooth. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.