HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine water, lentils, onion, and olive oil in a rice cooker. Seal and select setting according to manufacturer's instructions; cook until tender, about 30 minutes. Pour chickpeas, tomato paste, yogurt, curry paste, turmeric, cumin, and chile powder into the lentil mixture. Mix thoroughly. Cook until softened and flavors meld, about 15 minutes.
Preheat oven to 400 degrees F (190 degrees C). In a large bowl, cream the butter and sugar. Stir in egg, corn syrup, orange juice, and orange zest. Sift together the flour, baking soda, cinnamon, ginger, and cloves; stir into the creamed mixture until combined. Roll dough out to 1/8 inch thickness, and cut into shapes with cookie cutters. Bake for 8 to 10 minutes in the preheated oven. Cool cookies on wire racks.
Preheat the oven to 350 degrees F (180 degrees C). In a large bowl, combine the cake mix, oil, and eggs Beat with an electric beater for 3 to 4 minutes, until well blended. With a spoon, stir in the chopped candy. Drop by teaspoonfuls 2 inches apart on to cookie sheets that have been coated with nonstick baking spray. Bake for 9 to 11 minutes, or until the cookies are firm. Remove the cookies to a wire rack to cool completely.
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray. Mix oats, almond flour, dried fruit, rice cereal, brown sugar, pecans, chocolate chips, flax seeds, instant coffee granules, and cinnamon in a large bowl. Whisk applesauce, honey, egg, and vanilla extract in a small bowl; pour into oat mixture. Stir until evenly incorporated. Press batter into prepared baking dish. Bake in the preheated oven until edges are golden brown, 25 to 30 minutes. Cool completely before cutting into granola bars.
Soak the dried corn husks in hot water until soft, 30-60 minutes. Beat the shortening and salt with an electric mixer in a bowl until light and fluffy, and slowly beat in the masa harina 1/4 cup at a time, alternating with 1/4 cup water per addition, until the masa mixture is very light and fluffy. Beat in 1/2 cup brown sugar, baking powder, cinnamon, nutmeg, and vanilla until the mixture forms a soft, fluffy dough, about 5 minutes. To assemble the tamales, drain the corn husks and pat them dry. Spread about 2 tablespoons of the masa dough onto a corn husk, forming a rectangle of dough 1/4 inch thick and about 2x3 inches in size. Spread the dough all the way to the right edge of the corn husk, and about 1/2 inch from the left edge. Spoon about 1 teaspoon pecans in a line down the center of the masa dough, and sprinkle the nuts with about 1 teaspoon of brown sugar. Roll the right edge of the corn husk over the filling to the center of the tamale. Fold the left edge towards the center, rolling the filling into the dough, so the plain edge overlaps the rolled tamale. Fold the top end down and the bottom end up, making a tidy package, and tie securely with a piece of kitchen twine. Fill a large saucepan with water, and place a steamer rack in the pan so the top of the rack is about 2 inches above the water. Place the filled tamales into the steamer with seam sides down. Bring to a boil, cover, and steam the tamales until firm and the dough releases easily from the corn husk, 1 1/2 to 2 hours.
Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Spread cooked rice out on a rimmed baking sheet and refrigerate until cooled, about 20 minutes. Heat sesame oil in a large skillet or wok over medium-high heat. Cook and stir the green onions, ham, and peas in the hot oil until onions have softened, about 2 minutes. Stir the pineapple chunks into the wok; cook until pineapple begins to darken, about 2 minute. Push ingredients to the side of the wok, and pour beaten egg in the center. Cook until egg begins to set, about 30 seconds. Stir together all contents of the wok. Mix the cooled rice, sugar, salt, white pepper, and garlic powder into the wok; stir constantly to keep from sticking. Cook until heated through, about 3 minutes. Sprinkle the rice with the soy sauce, and stir to combine.
Place rice and water into a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender. Set aside. Meanwhile, place the chicken breasts into a saucepan with enough water to cover. Bring to a boil, and cook until tender, 20 to 30 minutes. Remove from the water, reserving liquid, and shred. Return the shredded chicken to the saucepan, and stir in soup. Stir in about 1 cup of the reserved water, or until the sauce reaches your desired consistency. Simmer for 15 minutes. To serve, place one cup of cooked rice onto a plate, spoon some of the chicken mixture over it, then top with small amounts of Cheddar cheese, tomatoes, green onions, pineapple chunks, coconut and chow mein noodles until you have a happy mountain. Now grab a fork and ENJOY!
In a small bowl, dissolve yeast in warm water with 1/2 teaspoon of sugar. Let sit until creamy; about 10 minutes. In a large bowl, mix together melted margarine, evaporated milk, sour cream and yeast mixture. Stir in the egg yolks. Combine the flour, salt and 6 tablespoons sugar; stir into the wet mixture, then knead until the dough no longer sticks to your hands. Cover dough and refrigerate overnight. To make the filling, beat egg whites until soft peaks form. Mix in sugar, ground walnuts and vanilla. Stir in milk 1 tablespoon at a time until filling reaches a spreadable consistency. Preheat oven to 350 degrees F (175 degrees C). Cut dough into baseball sized portions. Dust a clean dry surface with confectioners' sugar. Roll the dough out to 1/4 to 1/8 inch in thickness. Spread with filling, then cut into 16 wedges like a pizza. Roll up wedges from the outside into the point. Brush with remaining milk and place 1 inch apart on a cookie sheet. Bake for 18 to 21 minutes in the preheated oven, until golden brown.
Put egg whites, brown sugar, water and syrup in top of double boiler. Beat until mixed well. Place over rapidly boiling water. Beat constantly with electric beater while it cooks for 7 minutes or until it will stand in peaks when beater is raised. Remove from heat. Add maple flavoring. Beat. Fills and frosts 2 layer cake, 8 or 9 inch.
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. Heat a large pot over medium-high heat. Cook and stir beef, bell peppers, and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Pour broth and tomato soup into the pot; add crushed tomatoes and mushroom pieces. Bring the soup to a boil, reduce heat to medium-low, cover the pot, and simmer the soup, stirring occasionally, until the vegetables are tender, 30 to 40 minutes. Stir rice into the soup, breaking clumps into individual grains; cook until the rice is hot, about 5 minutes.
In a medium-size mixing bowl, combine cream cheese, olives, chiles, pimentos, green onions, hot sauce and fresh cilantro. Spread the mixture onto tortillas. Roll the tortillas up and refrigerate for at least 1 hour. Slice the roll ups and serve.
Whisk rice vinegar, sesame oil, sugar, ginger, lemongrass, and soy sauce together in a large bowl. Stir in cucumbers, jalapeno pepper, cilantro, and basil.
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheet. In a medium-size mixing bowl, toss together the apples, cinnamon and sugar. On a clean dry surface, lay out egg roll wrappers. Brush each one lightly with butter to within 1/2 inch of the sides. spread about 1/4 cup of the apple mixture onto the buttered area. Combine the cornstarch and water, brush top edge with the mixture. Fold the wrapper around the filling, and roll up to seal. Place onto the prepared cookie sheet, seam side down. Brush the tops with milk and sprinkle with sugar. Bake for 15 to 18 minutes in the preheated oven, until golden and crisp.
In a bowl, mix the turkey meat, celery, jalapeno, relish, and mayonnaise. Season with cilantro, salt, and pepper. Chill in the refrigerator until serving.
Preheat oven to 300 degrees F (150 degrees C), and grease a 7x11 inch baking dish. Pound the chicken breasts with a meat mallet until flattened. Place 1 tablespoon of butter on each breast, and sprinkle with Italian dressing mix. Roll up the breasts, secure them with toothpicks, and place in the baking dish. Whisk together the cream of chicken soup, sour cream, and sherry in a bowl until smooth, and pour over the chicken rolls. Bake in the preheated oven until the chicken is cooked through and tender and the sauce is bubbling, about 1 1/2 hours.
Mix together the sour cream and ranch dressing mix in a bowl. Spoon the mixture into the bell pepper. Place the pepper in the center of a white serving platter. Arrange the tortilla chips around the pepper.
In a large skillet over medium high heat, saute the sausage for 10 minutes, or until browned. Stir in the margarine until well blended, then stir in the flour until mixture is thick and pasty. Reduce heat to medium low and slowly add the milk, stirring constantly, until mixture is thick and bubbly and to desired consistency. Season with salt and pepper to taste.
Mix the Irish cream liqueur, rum, pineapple juice, and cream of coconut together in a large pitcher. Pour 1/2 cup into a blender container. Add the ice cubes and blend to desired consistency. Pour the ice mixture into two glasses, dividing equally, and fill with the remaining rum mixture.
Heat olive oil in a skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Combine the onion, mangoes, peach, honey, habanero peppers, and mustard in a food processor. Process until smooth; mix in salt, paprika, white pepper, cumin, and allspice. Add brown sugar; continue to process until well combined. Pour mango-habanero mixture into a large saucepan. Bring to a boil. Add white vinegar and apple cider vinegar, stirring frequently until thoroughly combined. Boil until thickened, 10 to 12 minutes. Pour sauce into jars or containers.
Whisk together olive oil, minced garlic, basil, rosemary, thyme, and black pepper in a bowl. Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of about 1 inch. Transfer chicken breasts to the bowl with the olive oil marinade; cover and refrigerate overnight. Preheat oven to 350 degrees F (175 degrees C). Place pretzels and Parmesan cheese into a food processor; pulse until the pretzels are finely crushed and combined with cheese. Mix in parsley and garlic powder by pulsing once or twice. Transfer the mixture to a shallow dish. Remove chicken from the marinade, and shake off excess. Discard the remaining marinade. Press chicken into pretzel mixture, coating both sides. Arrange coated chicken in a baking dish. Sprinkle about 1 tablespoon additional pretzel mixture on top. Bake chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cover chicken with a foil tent and allow to rest for 10 to 15 minutes before slicing and serving.
Heat olive oil in a Dutch over over medium-high heat. Season lamb shoulder with salt and pepper; cook in hot oil until well-browned on all sides, 20 to 30 minutes. Remove shoulder to a platter. Preheat oven to 350 degrees F (175 degrees C). Stir onion, celery, carrot, fennel, and garlic into the rendered fat remaining in the Dutch oven; season with salt. Cook and stir the vegetables in the hot fat, scraping the bottom of the pot to release any dark bits of meat stuck, until the vegetables are softened, about 10 minutes. Return lamb shoulder to the Dutch oven along with any juices accumulated on the platter; add tomatoes and white wine. Bundle marjoram, thyme, and rosemary together with kitchen twine; add to the Dutch oven and submerge in liquid. Place a cover on the Dutch oven, bring the liquid in it to a boil, and transfer pot to the oven. Bake in preheated oven for 1 hour. Pour 1 cup water into the Dutch oven and continue cooking for 1 hour more. Remove lamb to a cutting board, cut into small pieces, and return to the Dutch oven. Pour remaining 1 cup water over the lamb and stir. Cook until lamb is tender, about 30 minutes more. Stir rosemary, orange zest, and red pepper flakes into the lamb mixture. Add more water if the mixture is too thick.
Mix together cake mix, 1 box pudding mix, eggs, oil, and soda drink. Stir in coconut and nuts if desired. Pour into a greased 9 x 13 inch baking pan. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Cool. Beat 1 box pudding and milk together. Fold in whipped topping. Frost cooled cake. Keep refrigerated.
Preheat an oven to 425 degrees F (220 degrees C). Grease a 9x13-inch baking dish. Place the blackberries into a large saucepan; add the cornstarch and 1 1/2 cup of sugar. Pour in the water, and bring to a boil over high heat, stirring constantly until the berries have thickened, about 5 minutes. Pour into the prepared baking dish. Whisk the flour, baking powder, salt, and 2/3 cup of sugar together in a mixing bowl. Cut in the margarine until it is the size of peas. Stir in the milk until a soft dough forms, then drop by spoonfuls onto the hot blackberry topping. Bake in the preheated oven until golden brown, 30 to 45 minutes.
About one hour before smoking, make the dry rub. Combine sugar, salt, white pepper, onion powder, cayenne pepper, lemon peel and apple pie spice in small bowl; mix well. Coat both sides of ribs with a little vegetable oil and sprinkle with lemon pepper rub. Set aside at room temperature for 1 hour. Heat charcoal or gas grill for indirect cooking at 230 to 250 degrees F. Add drained wood chips, if using. Place the ribs, meaty side down, over a drip pan and cook for 2 hours. If desired, spray both sides of ribs with apple juice. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat. Remove ribs from grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 1 1/2 to 2 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.
Whisk together the olive oil, soy sauce, lemon juice, garlic, red pepper flakes, black pepper, ginger, green onion, and salt in a bowl. Add the mahi mahi and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 1 hour. Preheat the oven's broiler and set the oven rack in the middle of the oven. Bring the rice, water, chicken bouillon, and 1 tablespoon butter to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the liquid has been absorbed, about 20 minutes. Pour in the coconut milk and 2 tablespoons of sugar. Stir, and simmer uncovered until the rice has absorbed most of the coconut milk. While the rice is cooking, remove the mahi mahi from the marinade, and shake off excess. Discard the remaining marinade. Place fish in a large baking dish in a single layer. Broil in the preheated oven until the fish flakes easily with a fork, 10 to 15 minutes. If the fish browns too quickly, cover the baking dish with a sheet of aluminum foil. Melt 1 1/2 teaspoons butter and 1 1/2 tablespoons of sugar in a skillet over medium-high heat. When the mixture begins to bubble, stir in mango cubes. Cook and stir until mango is tender, about 5 minutes. Serve by placing a mahi mahi fillet over a scoop of hot rice and top with the mango salsa.
Preheat oven to 300 degrees F (150 degrees C). In a medium bowl, cream together the butter, shortening, and sugar. Beat in the egg yolks one at a time, then stir in the vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture. Roll dough into walnut size-balls and place 2 inches apart onto an unprepared cookie sheet. Bake for 20 minutes in the preheated oven. Cool on wire racks.
Make crisscross cuts on surface of meat on both sides, and place in a shallow dish. Reserve 1/2 cup orange juice. Mix remaining orange juice with garlic and ginger. Pour over meat, and marinate in refrigerator for at least 6 hours. Preheat grill for medium heat. Brush grate with oil, and place steak on grill. Cook for 10 to 12 minutes per side, or until done. Remove from grill, and rest for several minutes. Meanwhile, heat reserved orange juice. Slice meat, and transfer to a serving platter. Pour heated orange juice over the meat.
Preheat the oven to 325 degrees F (165 degrees C). Dissolve yeast in warm water until foamy, about 10 minutes. In a large bowl, stir together the all-purpose, whole wheat, and rye flours with the bulgur, cornmeal and powdered milk. Stir in the yeast mixture, salt and chicken broth to form a stiff dough. Add more broth if necessary to hold dough together. Roll dough out to 1/4 inch thickness on a lightly floured surface. Cut into desired shapes using a cookie cutter. Place biscuits 1 inch apart onto an ungreased cookie sheet. Combine the egg and milk; brush onto the tops of the biscuits. Bake in the preheated oven for 45 minutes, then turn off the oven and let the biscuits sit in the closed oven overnight to become extra hard and crunchy.
Heat sugar and syrup together in heavy pan until boiling. Add peanut butter. Mix until well blended. Pour over corn flake cereal , coating the cereal well. Press into a 9 x 13 inch pan. Melt chocolate chips in a small sauce pan. Spread over batter. Chill for 20 -25 minute. Cut into bars
Preheat oven to 375 degrees F (190 degrees C). Mix spinach, Parmesan cheese, cream cheese, 3/4 of the French-fried onions, lemon juice, garlic, sea salt, and black pepper together in a bowl; spread into a glass baking dish. Bake in preheated oven until heated through and thick, about 15 minutes. Sprinkle remaining French-fried onions over the top of the spinach mixture and continue baking until the onions are brown, about 5 minutes. Heat coconut oil in a large skillet over medium-high heat. Gently lie chicken into the hot coconut oil, place a lid on the skillet, and cook until no longer pink in the center and the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Put chicken onto plates and top with generous amounts of the spinach mixture.
Preheat oven to 275 degrees F (135 degrees C). Butter a 9x13-inch casserole dish. Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble. Melt 1/4 cup butter in a skillet over medium-low heat; add milk, beef, and flour. Cook and stir beef mixture until smooth, about 3 minutes. Mix mushrooms into creamed beef and cook until thick and bubbling, 5 to 7 minutes. Melt 1/2 cup butter in a large skillet over medium heat. Whisk eggs and evaporated milk together in the melted butter; cook until eggs are almost set, about 5 minutes. Spread about 2/3 of the creamed beef into the prepared casserole dish; top with the scrambled eggs. Add the remaining creamed beef to eggs and sprinkle bacon over the top. Bake in the preheated oven until eggs are set, 20 to 30 minutes.
Whisk together the cranberry juice, lemon juice, cranberries, shallot, parsley, almonds, red pepper flakes, garlic powder, salt, and sugar in a small bowl until the sugar has dissolved. Whisk in the vegetable oil until the dressing is thick and smooth.
Mix olive oil, balsamic vinegar, Worcestershire sauce, soy sauce, Dijon mustard, and garlic in a small bowl. Season with salt and pepper.
Preheat the oven to 350 degrees F (175 degrees C). Whisk flour, cinnamon, baking powder, cloves, baking soda, and nutmeg together in a large bowl. Beat butter in a separate bowl until light and fluffy; add sugar and mix well. Beat egg yolks and orange juice together in another bowl. Stir egg mixture into the butter mixture; add flour mixture slowly, mixing after each addition. Add honey. Mix until a soft dough forms. Chill dough until firm enough to work with, about 30 minutes. Shape into small ovals and place a few inches apart on baking sheet sheets. Flatten slightly; cookies will spread. Bake in the preheated oven until light golden brown, 15 to 20 minutes. Meanwhile, heat honey, water, and sugar together in a saucepan over medium-low heat until sugar is dissolved. Let syrup cool. Mix walnuts, cinnamon, and cloves together in a bowl to make the topping. Dip cookies into the cooled syrup for 10 to 15 seconds per side. Sprinkle walnut topping over syrup and let dry completely. Store in muffin cups or between layers of parchment paper.
Preheat grill for medium heat and lightly oil the grate. Smear 1/4 teaspoon mustard inside each butterflied hot dog. Put 2 Cheddar cheese matchsticks inside each hot dog. Secure one end of a bacon strip to one end a hot dog using a toothpick. Wrap the bacon strip tightly around the entire hot dog, securing the far end with another toothpick; repeat for remaining hot dogs. Cook on preheated grill until hot dogs are heated and bacon is cooked through, 4 to 5 minutes per side. Place each cooked hot dog onto a bun and top with 2 pickle slices.
In a saucepan over medium heat, melt butter. Stir in cocoa and vanilla. Place confectioners' sugar in a large bowl. Pour in cocoa mixture. Beat well (mixture will be extremely thick). Beat in milk, a teaspoon at a time, until desired consistency is achieved.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, cocoa, baking soda and salt. Set aside. In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Mix red and white hibiscus flowers together, breaking them into slightly smaller pieces. Place 3/4 cup flowers and sugar in a mini food processor. Pulse until flowers are pulverized. Use the pulse method to ensure the sugar doesn't heat up and melt. Place remaining 1/4 cup flowers in an airtight container. Cover with sugar mixture. Let infuse for at least 3 days before using.
Place potatoes into a large pot with enough salted water to just cover; bring to a boil, reduce heat to medium-low, and simmer, turning occasionally, until fork-tender, about 20 minutes. Drain potatoes and set aside to cool. Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs cook in hot water for 15 minutes. Remove eggs from hot water and rinse with cold water until cool. Peel and chop eggs; put into a large glass dish. Peel cooled potatoes and chop; add to eggs in glass dish. Stir coleslaw dressing and creamy salad dressing together in a bowl until smooth; add chives and stir. Pour dressing over the potatoes and eggs; stir to coat. Season salad with salt and pepper; dust with paprika. Cover dish with plastic wrap and refrigerate overnight.
Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a tube pan. Beat the butter and cream cheese with an electric mixer in a large bowl until light and fluffy. Beat in the sugar until well blended. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the 2 tablespoons flour with the last egg. Stir in the remaining 2 cups flour until just combined; stir in the mac, vanilla, and whiskey. Pour into the prepared tube pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.