HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a blender combine tofu, apple juice, frozen raspberries, jelly, frozen bananas and almond extract. Blend until smooth.
Preheat the oven to 375 degrees F (190 degrees C). Bring a large pot of water to a boil. Submerge nectarines for about 30 seconds. Remove with a slotted spoon and let cool until safe to handle. Peel, halve, remove pit, and slice. Combine sliced nectarines, raspberries, and white sugar in a bowl. Transfer to a baking dish. Combine brown sugar, butter, flour, oats, cinnamon, nutmeg, and salt in a bowl. Rub between your fingers to create streusel. Sprinkle streusel evenly over fruit. Bake in the preheated oven until crumble is lightly browned, 45 to 60 minutes.
Preheat an oven to 375 degrees F (190 degrees C). Grease the bottom of a 9 inch square baking dish. Mix the flour, oats, white sugar, and brown sugar in a large bowl. Cut the butter into the flour mixture until the mixture is crumbly. Set aside 3/4 cup of the mixture and press the rest into the bottom of the prepared dish. Spread the top with the apple jelly. Stir the reserved flour mixture and the cashews together in a bowl; sprinkle over the apple jelly. Scatter the butterscotch chips over the cashew mixture. Bake in the preheated oven until golden brown; 30 to 35 minutes. Allow to cool completely before cutting into bars.
Preheat oven to 375 degrees F (190 degrees C). Rinse pork chops, pat dry, and season with seasoned salt and pepper. Place them in a 9x13-inch baking dish. Combine onion, mushrooms, and soup in a separate small bowl. Mix together and spoon over chops. Cover and bake in preheated oven for 45 minutes. Uncover and bake for 15 more minutes. (Note: Time could be less or more depending on thickness of chops.) Pork chops are done with their internal temperature has reached 160 degrees F (70 degrees C). Pour sauce into a medium pot and bring to a simmer. Whisk together cornstarch and 1/2 cup of sauce in a small bowl. Whisk into pot and simmer until thickened, about 2 minutes longer. Serve with pork chops.
Heat olive oil in a stockpot over medium-low heat. Cook and stir onion, celery, carrots, and garlic in the hot oil until onion is translucent, about 10 minutes. Add mushrooms to onion mixture and cook, stirring occasionally, until mushrooms are slightly tender, about 5 minutes. Stir tomato paste and about 1 tablespoon water together in a bowl until tomato paste is thinned; add remaining water, marjoram, rosemary, paprika, sage, bay leaf, cayenne pepper, and pepper and stir. Stir tomato paste mixture into onion mixture; add chicken. Bring mixture to a boil; reduce heat to medium-low, cover stockpot, and simmer until chicken is no longer pink in the center and vegetables are tender, about 40 minutes. Stir cornstarch and cold water together in a bowl until smooth. Stir cornstarch mixture and salt into stew; bring to a boil and cook until stew is thickened, 5 to 10 minutes.
Combine water and onion in a pot and bring to a boil. Add chicken, garlic powder, and onion powder. Bring back to a boil and reduce heat to medium-low. Simmer broth until chicken thighs are tender, about 30 minutes. Remove chicken and add carrots to the broth. Stir in 2 tablespoons fish sauce, chicken bouillon, and black pepper. Shred chicken meat and discard bones; return meat to the broth and simmer until carrots are tender, about 10 minutes. Add macaroni; cook until tender, about 20 minutes, adding more water if needed. Stir in evaporated milk and butter; simmer until butter is melted. Add more fish sauce and season with salt and pepper to taste. Pour soup into serving bowls.
Put carrots, garlic, ginger, and 1/4 teaspoon salt in a large saucepan. Add 2 cups water to cover. Bring to a boil, then reduce heat and simmer, covered, until carrots are tender, 10 to 12 minutes. Drain. Transfer carrot mixture to a food processor along with remaining 1/2 teaspoon salt, apricot preserves, lemon juice, sesame oil, coriander, and cayenne. Process until almost smooth.
In a small bowl, whisk together the pepper jelly, olive oil, salt and mustard to make the dressing. Heat in the microwave for 30 seconds. Let cool. Place the spinach in a large bowl, and toss with the dressing. Divide between two serving bowls. Top each one with slices of goat cheese and sprinkle with walnuts.
In the container of a blender or food processor, combine the flour and salt. Pulse to blend. Add the oil and hot water, and blend until it stops sticking to the sides. Remove from the container, and cut into 4 pieces. On a lightly floured surface, roll out the dough until fairly thin. Let it rest for a minute if it is difficult to roll. Heat a large skillet over medium heat, and spray with a light coating of cooking spray. Fry one piece at a time until the surface begins to bubble. Flip over, and fry until it has brown spots on the other side. Cut each piece into quarters to serve.
Place mirlitons into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 45 minutes. Drain and cool slightly. Preheat oven to 325 degrees F (165 degrees C). Slice the tops off the mirlitons and scoop the flesh out, discarding the seed. Reserve the mirliton shells. Heat a large skillet over medium heat; cook and stir mirliton flesh with shrimp, onions, bell pepper, celery, and garlic until vegetables are very tender, 15 to 20 minutes. Stir in crabmeat, bread crumbs, and paprika. Season with salt and pepper. Arrange mirliton shells on a large baking sheet. Spoon shrimp and crab mixture into each shell. Bake in preheated oven until browned, about 30 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Combine oats, whole wheat flour, brown sugar, cinnamon, baking powder, and baking soda in a large bowl. Stir in peanut butter, margarine, and egg. Add shredded zucchini and mix thoroughly. Drop spoonfuls of cookie dough onto ungreased cookie sheets. Bake in the preheated oven until edges are lightly browned, about 12 minutes. Cool for 3 minutes before transferring to wire racks.
Preheat an oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan, or line a muffin pan with cupcake liners. In a mixing bowl, beat the butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, followed by the bananas. Mix in the self-rising flour and flax seed meal until just incorporated; fold in the walnuts. Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes for muffins, or 1 hour for a loaf. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
Preheat oven to 400 degrees F (200 degrees C). Spray a mini-muffin tin with cooking spray. Combine zucchini and carrot in a large bowl. Squeeze out excess water using a paper towel. Mix bread crumbs, feta cheese, basil, egg, salt, pepper, and oregano into zucchini-carrot mixture. Scoop mixture using a mini ice cream scoop or 2 spoons and press mixture into the prepared muffin tin using the back of a spoon. Bake in the preheated oven until tops are golden brown, 15 to 18 minutes.
In a cocktail shaker, muddle the lime zest with the SweetN Low. Add the lime juice and rum. Fill halfway with cracked ice and shake vigorously. Strain into a chilled stemmed glass. Garnish with the lime slice.
Combine water and limes in a blender; blend until smooth. Strain mixture through a strainer into a bowl; discard solids. Pour lime mixture into blender. Add condensed milk, ice, and sugar; blend until combined.
Place the potatoes into a large pot with enough water to cover; season with salt. Bring the water to a boil; reduce heat to medium-low, place a cover on the pot, and cook the potatoes at a simmer until tender, about 20 minutes. Drain and set aside to cool. Heat 2 tablespoons olive oil in a large Dutch oven over medium heat; cook and stir the onion, green bell pepper, and garlic in the hot oil until the vegetables soften, about 5 minutes. Crumble the ground beef into the onion mixture, breaking the meat into smaller pieces as you mix; cook and stir until the beef is completely browned, 7 to 10 minutes. Drain as much fat from the mixture as possible. Stir the red wine, tomato sauce, olives, capers, golden raisins, cumin, oregano, black pepper, and 1/4 teaspoon salt into the ground beef mixture. Bring to a boil, reduce heat to medium-low, and cook at a simmer until the wine had reduced significantly, 25 to 30 minutes. Peel the cooled potatoes and cut into chunks. Heat 1 teaspoon olive oil in a skillet over medium heat. Cook the potatoes in the hot oil until browned, about 5 minutes. Gently fold the cooked potatoes into the simmering ground beef mixture; cook together 5 minutes.
Preheat oven to 350 degrees F (175 degrees C). Cook the noodles according to package directions. Drain. Saute the onion and garlic in the olive oil, adding water as needed to keep from sticking. Combine the ricotta, tofu, Parmesan cheese, spinach, egg whites, black pepper, parsley, and sauteed onion and garlic. Mix well. Spray a 9 x 13 inch casserole dish with cooking spray. Arrange a layer of cooked noodles on the bottom. Top with 1/3 each of the ricotta mixture, the mozzarella and the tomato sauce. Repeat layers twice more, ending with tomato sauce. Cover with foil. Cover with foil and bake for 40 minutes. Remove foil and bake 10 to 15 more minutes.
Heat a large skillet over medium heat. Cook and stir beef and onion in the hot skillet until beef is no longer pink, 5 to 7 minutes. Drain and discard grease, and return beef to the skillet. Add tomato juice, hot sauce, chili powder, cumin, garlic powder, oregano, salt, and cayenne pepper. Reduce heat and simmer gently, about 15 minutes. Break tortilla chips into bowls and top with the ground beef mixture. Finish with Cheddar cheese, lettuce, and salsa.
Soak the steel cut oats in the boiling water. Let cool to room temperature. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start. If your machine has a Fruit setting, add the nuts at the signal, or about 5 minutes before the kneading cycle has finished.
Place carrots into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until carrots are tender, about 8 minutes. Drain. Heat butter in a skillet over medium heat; cook and stir carrots, brown sugar, and lemon juice in the melted butter, stirring often, until sugar has dissolved, 2 minutes.
Heat oven to 375 degrees F. Cook pasta as directed on package, omitting salt. Meanwhile, cook spinach as directed on package; drain well. Place in large bowl. Add cream cheese; stir until melted. Stir in cottage cheese and eggs until well blended. Drain pasta. Add to spinach mixture with mozzarella; mix lightly. Spoon into 8- or 9-inch square baking dish; top with Parmesan. Bake 25 min. or until center is set.
Preheat a small saucepan over medium-low heat for 2 minutes. Add ghee; cook and stir until melted, about 2 minutes. Whisk flour into the melted ghee. Cook and stir until fully absorbed and lightly browned, about 3 minutes. Remove from heat; cool and refrigerate until needed.
In a large pot, combine the red apples, crab apples, and apple cider. Simmer over low heat until apples are completely soft, about 3 hours. Stir in sugar to taste.
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta, stirring occasionally, until cooked through but still slightly firm, about 11 minutes. Drain well. Heat the butter and olive oil in a skillet over medium heat until it begins to brown slightly. Stir in the onion; cook and stir until the onion becomes lightly golden, about 10 minutes. Stir in the garlic and cook for 1 minute more. Add the reserved clam juice and wine. Simmer until reduced by half, about 15 minutes. Stir in the Alfredo sauce and clams; cook and stir until heated through, about 5 minutes. Serve the clam sauce over the linguine, and sprinkle with Parmesan cheese and red pepper flakes.
Bring a large pot of lightly salted water to a boil. Add the pasta and cook until al dente, 5 to 7 minutes. Drain, transfer to a large bowl, and cool. Whisk the sugar, eggs, flour, salt, and reserved pineapple juice together in a saucepan until smooth. Cook and stir over medium heat until the mixture thickens. Pour over cooled pasta, and toss to coat evenly. Cover and refrigerate overnight, or at least 8 hours. Stir the pineapple chunks and mandarin oranges into the pasta mixture. Mix in the coconut if desired. Stir in the frozen whipped topping until evenly blended. Chill until serving.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Melt the chocolate chips, butter, and peanut butter together in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Stir vanilla into chocolate mixture. Stir flour, sugar, eggs, baking soda, and salt into the chocolate mixture. Fold walnuts into batter. Pour batter into prepared baking dish. Bake brownies in the preheated oven until a toothpick inserted in the center comes out with moist chunks on it, but not wet, about 30 minutes. Cool to room temperature before cutting into squares.
Place flour, oats, sugar, baking powder, baking soda, salt, buttermilk, vanilla, oil and egg in a food processor and puree until smooth. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch bundt pan. Measure the flour, 1 1/2 cups packed brown sugar, graham cracker crumbs, baking powder, baking soda, salt, ground cinnamon, softened butter or margarine, orange juice and the eggs. Beat until smooth about 2 to 3 minutes. Stir in the walnuts and pour the batter into the prepared pan. Bake at 350 degrees F (for 45 to 50 minutes) or until a toothpick inserted in the center comes out clean. Let cake stand in pan for 20 minutes. Invert cake onto a serving plate and ice with Brown Sugar Glaze. To Make Brown Sugar Glaze: Combine the confectioners' sugar, water, 1/2 cup brown sugar and the vanilla. Add more sugar or water to make a proper consistency for a barely pourable glaze.
In a medium mixing bowl, combine pudding mix, milk, and orange juice concentrate. Beat with an electric mixer on medium speed for 2 minutes. Mix in sour cream. In a large salad bowl, combine fruits. Gently mix in orange dressing. Cover, and refrigerate for 2 hours.
In a large pot over medium heat, combine the ground beef and onions. Saute for 5 minutes, or until meat is browned. Drain excess fat and add the potatoes, beans, tomato soup, tomato juice, chili powder, water and salt to taste. Bring just to a boil and reduce heat to low. Simmer for 1 hour and serve.
Sift and stir flour, sugar, baking powder, and nutmeg together in a bowl. Whisk eggnog, milk, egg, and oil together in a separate bowl. Pour eggnog mixture into flour mixture and stir until batter is moistened and slightly lumpy. Heat a lightly oiled griddle over medium-high heat, about 350 degrees F (175 degrees C). 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.
Brown the beef lightly. Place all the ingredients in a crock pot and mix together well. Cook for 12 hours or more on low.
Place garlic, lemon grass (bruised and chopped--see note), grated gingerroot, grated onion, fish sauce, rice vinegar, soy sauce, coriander, cumin, turmeric, cayenne pepper, brown sugar, and vegetable oil in a large mixing bowl. Whisk until ingredients are thoroughly mixed. Transfer tri tip roast to marinade. Poke both sides of the roast numerous times with the tines of a fork to get the marinade into the roast. Cover with plastic wrap. Refrigerate 2 to 12 hours. During the marinade time, remove the meat from the fridge occasionally to turn and poke some more with a fork. Transfer roast to a paper-towel-lined tray to drain briefly. Reserve marinade. Preheat covered grill to 325 degrees F (165 degrees C). Lightly oil the grate. Cook roast covered, over indirect heat, basting with marinade and turning occasionally. Cook about 35 to 45 minutes, depending on how hot your grill is. An instant-read thermometer inserted into the center should read 130 to 135 degrees F (54 degrees C). Transfer roast to a cutting board and let rest at least 20 minutes before slicing. Place any remaining marinade in a saucepan; bring to a boil. Simmer for 1 or 2 minutes. You can use this as a serving sauce.
Melt butter in a deep skillet over medium heat. Stir in celery and onions; cook and stir until tender but crisp, 5 to 7 minutes. Mix orange juice, chicken broth, rice, orange zest, and poultry seasoning into the vegetable mixture. Bring to a boil, stirring often. Reduce heat; cover. Simmer until rice is tender and liquid is absorbed, about 25 minutes.
Preheat oven to 400 degrees F (200 degrees C). Place a Dutch oven or heavy oven-safe pan into oven as it preheats. Toss beef cubes with canola oil in a bowl to coat. Stir garlic and herb seasoning with flour in a shallow bowl; dredge beef in seasoned flour to coat. Place beef into the hot Dutch oven and bake for 30 minutes, turning beef cubes over twice. Stir mixed vegetables, diced tomatoes, potatoes, and pearl onions into beef; cover with lid and return to oven. Place beef into the hot Dutch oven and bake for 30 minutes, turning beef cubes over twice. Stir mixed vegetables, diced tomatoes, potatoes, and pearl onions into beef; cover with lid and return to oven. Reduce oven heat to 325 degrees F (165 degrees C). Bake stew in the oven until meat is tender, about 2 1/2 hours.
Melt butter in a skillet over medium heat. Stir sweet potatoes into butter to coat. Add brown sugar and stir until integrated. Increase heat to medium-high; cook and stir until brown sugar caramelizes on surface of the sweet potato cubes, 5 to 7 minutes. Reduce heat to medium-low. Stir zucchini into the sweet potato mixture; cook and stir until zucchini is tender, 5 to 10 minutes. Drain excess liquid to serve.
Heat oil in a small skillet over medium-high heat; add mustard seeds and cover skillet. Cook until seeds stop popping, 2 to 3 minutes. Add onion to the skillet; cook and stir over low heat until translucent, about 10 minutes. Mix garlic, ginger, turmeric, chile powder, and salt into onion mixture; cook and stir for 30 seconds. Add cauliflower; cook and stir for 1 minute. Transfer cauliflower to a microwave-safe bowl and cover bowl. Cook cauliflower in microwave until tender, about 3 minutes. Drizzle lemon juice over cauliflower.
Melt butter in skillet. Add chicken and cook until browned, stirring often. Add broccoli, soup and milk. Cover and simmer 5 min. or until done. Sprinkle with cheese.
In a large bowl, combine flour and salt. Cut in shortening until it resembles coarse crumbs. Mix egg, water and vinegar together. Pour into flour all at once and blend with a fork until dough forms a ball. Wrap with plastic and chill in refrigerator.
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select the Basic cycle, and press Start.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a cookie sheet. Unroll one crescent dough from the package and place on the cookie sheet. Pinch the seams together until the sheet is in the form of a rectangle. Place the drained mushrooms onto the dough and top with the grated cheese. Place the second roll of crescent dough on top, again pinching the seams. Press slightly to compact and pinch seams all the way around but leaving a slit for steam to escape. Bake for 10 minutes or until golden brown. Slice into 8 individual servings and serve immediately.
Combine golden raisins and rum in a small bowl and let soak. Dissolve yeast and 1/2 teaspoon sugar in 1/2 cup milk in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 10 minutes. Mix remaining 1 cup milk and 1 cup flour together in a bowl. Add yeast mixture and stir well. Cover and let stand in a warm place for 30 minutes. Beat 5 egg whites and salt in a glass, metal, or ceramic bowl until stiff peaks form. Combine remaining sugar and egg yolks in a large bowl; beat with an electric mixer until fluffy and pale, about 5 minutes. Beat in vanilla extract. Drain raisins and add rum to egg mixture. Add to yeast mixture and mix well. Fold in egg whites gently. Add remaining flour in small batches, mixing well after each addition, until dough starts to pull away from the sides of the bowl. Turn out dough onto a floured work surface and knead for about 10 minutes, adding more flour as needed. Start rubbing in 1 cup plus 2 tablespoons butter, 1/4 cup at a time, once dough seems pliable and soft. Knead for 2 more minutes and form into a ball. Transfer to a clean, lightly oiled bowl. Cover with plastic wrap and a clean dish towel. Allow to rise in a warm place until doubled in volume, about 90 minutes. Turn dough out onto a floured work surface and knead for 2 minutes. Sprinkle flour over raisins. Scatter raisins, almonds, and mixed peel in a circle around the dough. Keep kneading dough to incorporate fruits and nuts evenly. Line 2 large metal coffee tins with parchment paper. Divide dough in half and transfer to the tins. Cover with a clean dish towel. Allow to rise in a warm place until dough has risen to the top, 30 minutes to 1 hour. Preheat oven to 350 degrees F (175 degrees C). Bake kulich in the preheated oven until top is golden brown and a toothpick inserted in the middle comes out clean, about 1 hour. Carefully tip loaves out of the tins onto a work surface and let cool, about 2 hours. Combine confectioners' sugar, 1 egg white, and lemon juice in a small bowl. Brush over the the tops of the kulich loaves, allowing icing to run down the sides.
Melt Spread in large nonstick skillet over medium-high heat and cook chicken, in batches if necessary, stirring occasionally, until chicken is thoroughly cooked. Remove chicken and set aside. Stir Sauce and broccoli into same skillet. Bring to a boil over medium-high heat. Reduce heat to low and simmer covered, stirring occasionally, until broccoli is heated through, about 5 minutes. Stir in chicken and cook, stirring occasionally, until heated through, about 2 minutes. Serve over hot fettuccine and sprinkle, if desired, with grated Parmesan cheese.
Heat olive oil in a skillet over medium heat; add garlic and cook and stir until fragrant, about 2 minutes. Add walnuts to skillet, cook and stir until lightly toasted, about 2 minutes; stir in green beans, toss lightly to coat, and cook and stir until warmed through, 2 to 3 minutes. Transfer green beans to serving bowl and immediately top with crumbled feta cheese.
Preheat oven to 400 degrees F (200 degrees C). Place squash, cut-side down, in a baking pan and add 1-inch of water. Cover pan with aluminum foil. Bake squash in the preheated oven until tender, about 1 hour. Cool until able to handle, about 15 minutes. Scoop flesh into a bowl and discard squash skin. Melt butter in a large pot over medium heat. Cook and stir onion, celery, poblano pepper, and jalapeno pepper in hot butter until softened but not browned, about 15 minutes. Stir chicken broth, cooked squash, and salt into onion mixture; bring to a boil. Reduce heat to low and simmer until flavors blend, about 30 minutes. Blend soup with an immersion blender or in batches in a blender until smooth. Stir brown sugar into soup; simmer for 10 minutes. Adjust brown sugar to taste.
In a salad bowl combine the chicken, grapes, pecans/almonds, celery, oranges and salad dressing. Toss to coat and serve!