HumbleIntelligence/food-ner-1-Million huggingface dataset:
Line 10 ramekins with plastic wrap and place them onto a baking sheet. Hull strawberries with the tip of a knife. Place strawberries in a food processor. Add sugar, Greek yogurt, lemon zest, lemon juice, vanilla extract, and balsamic vinegar. Sprinkle in a tiny pinch of salt. Pulse on and off to combine; finish pureeing on high until smooth. Whisk heavy cream in a bowl until soft peaks form. Add the strawberry puree. Stir and fold with a spatula until most of the major streaks disappear. Fill ramekins 1/4 to 1/8 inch from the top with the strawberry mixture. Tap baking sheet against the counter to settle the tops. Cover ramekins in plastic wrap and freeze until mostly firm, about 1 1/2 hours. Meanwhile, place cookies in a resealable plastic bag. Seal; crush cookies through with a rolling pin to get 1 1/2 cups of crumbs. Place crumbs into a bowl; add butter and mix well. Divide the cookie crumb mixture among the ramekins and smooth out with the back of a spoon. Cover again and freeze until completely frozen, about 2 hours. Toss diced strawberries with sugar in a bowl. Let rest at room temperature until a syrup forms below the strawberries, about 1 hour. Warm up each ramekin in your hands to help unmold the semifreddo; invert onto a plate. Top with the strawberries in syrup. Thaw for 10 to 15 minutes before serving.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve. Preheat oven to 300 degrees F (150 degrees C). In a large skillet, brown ground beef until no longer pink; drain reserving 1 tablespoon of drippings in pan. Set beef aside. In skillet saute onion, green bell pepper and garlic until just soft. Combine browned beef, ketchup, oregano, salt and pepper with onion mixture; mix well. Pour mixture into a 9x13 inch baking dish. On top of mixture, layer pasta and then sprinkle on cheese. Bake in preheated oven until cheese is melted.
To Make Filling: Boil prunes until plump. Put raisins in pan, cover with water and heat until water steams. Strain and add 1/2 cup of sugar to raisins, mix well and heat again until almost dry. Remove from heat and set aside. Pit the cooked prunes, if not already pitted, chop and add to raisins. Add chopped nuts, if desired. Set fruit mix aside overnight. The next day make the dough. In large bowl, mix together the flour, baking soda, sugar and salt. Make a well in the center. Add the eggs, milk, grated lemon rind and oil and mix to form dough. Knead the dough to the consistency for rolling. Divide the dough into 6 parts. Roll each part into a rectangle of 1/8 inch thickness. Put 1/6 of the fruit mix onto the dough rectangle and spread evenly. Fold the dough lengthwise into the center. Fold the other side in slightly past center, and press seam lightly. Pinch ends to close. Lift the loaf with a spatula and place on lightly greased cookie sheet with seam under. Bake in 400 degree F (205 degrees C) oven for 18 - 20 minutes (top should be lightly brown). Allow to cool then cut crosswise slices about 1 inch thick. To Make Glaze: Use juice of 1 lemon and enough confectioners' sugar to obtain consistency for brushing top of cookie. Drop sprinkles onto glaze and allow glaze to set. Enjoy!
Preheat oven to 400 degrees F (200 degrees C), grease and flour muffin tins, or use paper liners. Sift flour. Add soda, salt and sugar, then sift again. Add sour cream. Stir only enough to mix ingredients. Drop by spoonfuls into muffin tins. Bake at 400 degrees F (200 degrees C) for 25 minutes.
Heat olive oil in a large saucepan over medium heat. Cook and stir onion, carrots, raisins, and pumpkin pie spice until onion becomes golden, about 5 minutes. Stir in quinoa and cilantro and allow to toast for a few minutes. Pour orange juice and water in and stir well, bringing to a boil. Reduce heat cook until all the liquid is absorbed, about 15 minutes. Remove from heat and let stand for 5 minutes, then add walnuts. Fluff with a fork and serve.
Preheat an oven to 475 degrees F (245 degrees C). Mix roasting potatoes, sweet potato, brown onion, mushrooms, parsnip, and carrots in a large bowl. Whisk olive oil, vinegar, rosemary, thyme, salt, and pepper together in a small bowl; drizzle over the vegetable mixture and toss to coat. Spread vegetables into a large roasting pan. Roast in preheated oven, turning every 10 minutes, until the vegetables are completely tender, 35 to 40 minutes. Season again with salt and pepper as desired.
Bring a large pot of lightly-salted water to a boil. Add the sliced carrots, and cook until just tender, about 3 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the carrots are cold, drain well, and place into a large glass or plastic bowl. Place the green pepper, onion, cucumber, celery, cauliflower, and broccoli into the bowl along with the carrot; set aside. In a separate bowl, whisk together the sugar, vinegar, Worcestershire sauce, black pepper, mustard, and salt until the sugar begins to dissolve. Whisk in the vegetable oil and condensed tomato soup until smooth. Pour the marinade over the vegetables, and stir until evenly blended. Cover, and marinate overnight in the refrigerator.
Pour the coleslaw mix into a large bowl. Pour in the lime juice, rice vinegar, fish sauce, sesame oil, honey, and peanuts. Stir until well blended. If you have a bowl with a lid, put the lid on and shake thoroughly. Taste, and season with salt and pepper. Refrigerate for a few hours, stirring or shaking occasionally, to allow the flavors to blend before serving.
Preheat oven to 350 degrees F (175 degrees C). Stir pork and beans, bacon, apples, barbeque sauce, brown sugar, and raisins together in a 9x13-inch baking dish. Bake in preheated oven for 90 minutes.
Preheat oven to 400 degrees F (200 degrees C). Arrange heads of garlic on a baking sheet. Sprinkle garlic with olive oil. Bake for 40 minutes to 1 hour, when the garlic is soft and squeezable, it is ready. Remove, let cool, and serve.
Heat a large skillet over medium-high heat. Add spinach and cook until wilted, stirring constantly. Remove from the skillet and drain in a colander. Try to squeeze out as much liquid as possible. Melt the butter in the skillet over medium heat. Add garlic and onions; cook and stir until tender, about 5 minutes. Add the spinach and stir in the heavy cream. Sprinkle in the provolone cheese and stir to melt and coat the spinach. Once the provolone has melted, stir in the Parmesan cheese and continue to cook and stir until thickened. Season with salt and pepper and serve hot.
Bring a large pot of lightly salted water to a boil. Stir in penne pasta, cook for 8 to 10 minutes, until al dente, and drain. Heat the olive oil in a large skillet over medium heat, and cook the shallot and garlic until tender. Pour in the fish stock, white wine, and vermouth, and simmer 15 minutes, or until reduced to a thick golden glaze. Place the shrimp and butter into the skillet. Cover, and cook 5 minutes over low heat, until shrimp are opaque. Mix the cooked penne pasta into the skillet, and gently toss with the shrimp and glaze. Top with parsley, Parmesan cheese, and pepper to serve.
Heat vegetable oil in a skillet over medium heat; cook and stir chicken, chili powder, cayenne pepper, salt, and black pepper together in the hot oil until chicken is heated through, about 10 minutes. Spoon chicken mixture onto each tortilla and top with pico de gallo and Mexican cheese blend.
In a large bowl, combine beef, onion, egg and ketchup. Season with salt, pepper, oregano, and Worcestershire sauce. Lightly mix in cheddar cheese. Shape beef mixture into 6 thick patties. Preheat oven on broiler setting. Place hamburgers on broiler pan. Broil, turning once, until cooked through, about 5 minutes per side. Serve on hamburger buns.
Mix honey, turmeric, coconut oil, and black pepper together in a resealable container using a butter knife until thoroughly combined. Cover and store in the refrigerator.
Bring a large pot of lightly salted water to a rolling boil. Cook the linguine at a boil, stirring occasionally, until the pasta is cooked through yet firm to the bite, about 11 minutes; drain. Melt butter in a large skillet over medium heat. Cook and stir onion and jalapeno pepper in melted butter until tender, about 3 minutes. Add shrimp, tomatoes, and garlic; cook and stir until shrimp are opaque, about 2 minutes more. Pour white wine and lemon juice over shrimp mixture; continue cooking until the sauce thickens, 3 to 5 minutes. Serve over cooked linguine.
Preheat oven to 350 degrees F (175 degrees C). Prepare 2 9x5-inch bread pans with cooking spray. Stir the applesauce, sugar, honey and eggs together in a bowl; fold the chopped peaches into the applesauce mixture. Add the baking soda, vanilla extract, almond extract, poppy seeds, and flour; stir to combine into a batter. Pour about half of the batter into each of the prepared pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Preheat oven to 350 degrees F (175 degrees C). Spread the pumpkin and sunflower seeds onto a baking sheet. Toast the seeds in the oven until lightly browned and fragrant, about 5 minutes. Melt the butter in a skillet over medium-high heat. Add the onion, celery, carrot, cardamom, thyme, parsley, and bay leaves to the butter and cook until the vegetables are tender; remove the bay leaves. Toss together the toasted seeds, bread, cereal, cranberries, and vegetable mixture in a large bowl; season with salt and pepper. Add the eggs and mix. Add the vegetable stock gradually until the mixture is moist, but not mushy. Transfer mixture to a lightly greased casserole dish. Bake in preheated oven until browned, about 30 minutes.
In large mixing bowl stir together: flour, oats, brown sugar and baking soda. Melt butter or margarine over low heat and stir in until well blended. Set aside 2 cups of this mixture. Distribute remaining oat mixture evenly into an ungreased 15 X 10 X 1 inch baking pan and pat down. Bake this in a 350 degrees F (175 degrees C) oven for 12 minutes. Stir lemon OR orange peel into mincemeat OR fruit-pie filling. Spread filling carefully over the HOT baked crust. Sprinkle the reserved oat mixture over the filling. Pat oat mixture very gently onto filling. Bake for 20 to 25 minutes or until top is golden. Cool pan on rack. Drizzle with icing.: To Make Icing: Mix together 1 cup confectioners' sugar, 1/4 teaspoon vanilla, and 1 to 2 tablespoon milk. Add milk a little at a time to obtain drizzling consistency.
Combine soy sauce, olive oil, honey, garlic, rosemary, pepper, and salt in a resealable plastic bag. Add the steak, and turn to coat with the marinade; press out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes, or overnight for better flavor. Preheat an outdoor grill for medium-high heat. Discard marinade. Lightly oil the grate. Grill the flank steak for 7 minutes per side, or to desired doneness. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Let stand for 10 minutes before slicing very thinly against the grain. Drain the chipotle peppers reserving 1 teaspoon of the adobo sauce. Finely chop the chipotle peppers. Stir together the mayonnaise, chipotle peppers, and reserved adobo sauce in a medium bowl. Serve the sauce with the steak.
Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes. Drain. Meanwhile, in a saucepan over medium-low heat, mix together the pesto and basil tomato sauce. Bring to a simmer, and season with salt to taste. (You can also heat the sauce in a covered microwave-safe bowl: cook on high for one minute.) Place pasta in a large serving bowl. Toss with pesto-tomato sauce. Top with grated Parmesan cheese.
Preheat an oven to 400 degrees F (200 degrees C). Pour the hot water into a 3 quart casserole dish. Stir the softened cream cheese into the water. Mix in the sauce mix from the packaged dinner and the nutmeg. Add the uncooked noodles and stir until well combined. Cover and bake in a preheated oven for 30 minutes. In a large bowl, combine ground beef, bread crumbs, egg, Worcestershire sauce, seasoned salt, and garlic powder. Mix well and form into golf ball sized meatballs. Place a cooling rack onto a cookie sheet and arrange the meatballs on the rack. Bake in the preheated oven until no longer pink in the center, about 15 minutes. Stir the cooked meatballs into the noodles and return the casserole to the oven. Cook uncovered for 5 to 10 minutes.
Heat 1 teaspoon olive oil in a large skillet over medium heat. Add quinoa; cook and stir until quinoa is lightly toasted, about 2 minutes. Remove from heat. Pour in chicken broth slowly. Bring to a boil. Reduce heat to low, cover, and simmer until most of the chicken broth is absorbed, about 12 minutes. Layer broccoli, kale, and red bell pepper over quinoa in the skillet. Cover and cook until quinoa is tender, about 8 minutes more. Fluff quinoa with a fork. Sprinkle cilantro and olives on top. Season with salt and black pepper and drizzle with 1 tablespoon olive oil.
Grease a 9x9 inch glass baking dish, and set aside. Place applesauce in a saucepan, and bring to a boil over medium-high heat. Stir in 1 cup sugar, and return to a boil. Boil for 1 minute. Stir in gelatin mix, and boil for one more minute. Pour into the prepared pan, and chill for several hours or overnight, until firmly set. Once the gelatin has set, coat the top surface with white sugar. Turn the pan over, and tap the gel out onto a clean surface that has been dusted with sugar. Cut into 1 inch squares, and roll in sugar. Candy will be very sticky. Let the sugared squares set out to dry for at least a couple of hours before storing.
In a large pot mix together garlic, tomato sauce, tomato paste, parsley and basil. Bring sauce to a boil and then turn down the heat and simmer. In a large bowl mix together the ground beef, ground pork, bread crumbs, parmesan cheese, garlic powder and parsley. Shape into balls the size of a child's fist. In a skillet, fry meatballs in hot olive oil until brown. Add to sauce mixture. Simmer over low heat for four hours.
In a large mixing bowl, beat egg yolks until they are thickened and light. Gradually stir in condensed milk, sugar, vanilla and milk. Beat the egg whites until stiff, then add them to the milk mixture. Stir rum into the mixture (to taste). Garnish with nutmeg.
Whisk soy sauce, vinegar, sugar, oil, garlic, and ginger together in a bowl until marinade is smooth. Place sirloin cubes into marinade, cover bowl with plastic wrap, and marinate in refrigerator, 1 to 2 hours. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove sirloin cubes from marinade, discarding marinade. Thread sirloin cubes, onion, tomatoes, mushrooms, and green bell pepper onto skewers. Cook skewers on grill until meat is cooked through and vegetables are tender, 10 to 15 minutes.
In a large bowl, cream together the margarine and sugar. Add corn syrup, egg and honey; mix well. Sift together the flour, salt, cinnamon, allspice, cloves, and baking soda; stir into the sugar mixture alternately with the buttermilk. Knead dough, which should be very stiff, by hand for 15 to 30 minutes. Divide dough into 2 pieces, flatten slightly, wrap in plastic, and refrigerate 3 hours or overnight. Preheat oven to 350 degrees F ( 175 degrees C ). Roll out dough to 1/4 inch thickness and cut into 1 inch squares. Place on an unprepared cookie sheet and bake for 15 to 25 minutes in the preheated oven, or until dry inside.
Preheat oven to 350 degrees F (175 degrees C). Heat vegetable oil in a large skillet over medium heat, and cook and stir asparagus until tender, about 10 minutes. Season with a pinch of salt. Stir Canadian bacon, grated onion, and garlic into the asparagus; cook and stir until the garlic is fragrant, about 1 minute. Remove skillet from heat, cover, and set aside. Whisk eggs, cream, biscuit mix, butter, Parmesan cheese, Dijon mustard, 1/2 teaspoon salt, black pepper, and hot sauce together in a bowl. Place the pie crust into a 9-inch pie dish; spread asparagus mixture into the crust. Spread Colby-Monterey Jack cheese over the asparagus mixture in an even layer, and pour the egg mixture slowly over the quiche. Bake in the preheated oven until the filling is lightly puffed and browned and a toothpick inserted into the center comes out clean, about 40 minutes.
In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter. Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans. Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives.
Chill a martini glass in the refrigerator while preparing cocktail. Fill a cocktail shaker with ice; add whiskey, vermouth, honey, and lemon 'half-moon.' Cover and shake. Place maraschino cherry in the chilled martini glass. Top cherry with a dash of bitters. Strain cocktail over cherry.
Preheat oven to 375 degrees F. Combine flour, salt and baking soda in a small bowl. Beat butter, Truvia(R) Baking Blend and vanilla (and optional molasses) in a separate large mixing bowl. Mix in egg. Gradually stir in flour mixture. Stir in chocolate chips. Drop rounded tablespoon on cookie sheets and press down to slightly flatten. Bake for 9 to 11 minutes or until lightly browned.
Preheat oven to 425 degrees F (220 degrees C). Melt butter in a large skillet over medium heat. Cook and stir onion, flour, salt, and pepper in melted butter until the onion is translucent, about 5 minutes. Remove skillet from heat and pour chicken broth and milk into the skillet; bring the mixture to a boil and cook to thicken slightly, about 1 minute. Remove skillet from heat and stir chicken, peas and carrots, and potatoes into the broth mixture. Press one pie pastry into the bottom of a deep-dish pie pan. Pour the broth mixture into the pie pastry. Top with remaining pastry and press edges together to form a seal. Cut several slits into the top pastry. Place pie plate on a baking sheet. Bake in preheated oven until the crust is golden brown, about 30 minutes. Let pie cool and filling thicken at room temperature for 15 to 20 minutes before cutting.
Place ingredients in the bread machine in the order suggested by the manufacturer. Set machine to Light Crust.
In a large pot over medium high heat, dissolve the bouillon in the beer and water. Add the potatoes, celery, carrots and onion, mix well and allow to cook for 15 to 20 minutes. Stir in the cauliflower and broccoli mix, and heat for 10 more minutes. Finally, add the condensed chicken soup and the cheese. Reduce heat to low and allow the cheese to melt, stirring often.
Toss together the green onions and hard-cooked eggs until blended. Stir in the mayonnaise. Carefully stir in the crackers until well coated. Serve immediately so the crackers do not get soggy.
Stir together avocadoes, tomatoes, onion, and shrimp in a large bowl. Season to taste with salt and pepper. Stir in lime juice. Serve cold.
Preheat oven to 425 degrees F (220 degrees C). Wash ground cherries and place in unbaked pie shell. Mix brown sugar and 1 tablespoon flour and sprinkle over cherries. Sprinkle water over top. Mix together 3 tablespoons flour and 3 tablespoons sugar. Cut butter in until crumbly. Top cherry mixture with crumbs. Bake in the preheated oven for 15 minutes, reduce temperature to 375 degrees F (190 degrees C) and continue to bake for 25 minutes.
Preheat oven to 350 degrees F. Grease cookie sheets. In a large bowl, cream together shortening and peanut butter; gradually add sugar and brown sugar, creaming well. Beat in the egg and vanilla. Sift together dry ingredients and add to creamy mixture. Shape dough into balls, using a rounded teaspoon for each ball. Roll balls in sugar and place on a greased cookie sheet. Bake at 350 degrees for 10 minutes. Remove from oven. Top each cookie with a candy kiss, pressing down firmly so cookie cracks around edges. Put back into oven for 2 to 5 minutes longer, until golden brown.
In a small bowl or cup, mix together the rosemary, basil, thyme, salt and pepper. Rub this mixture onto the lamb chops on both sides. Place them on a plate, cover and set aside for 15 minutes to absorb the flavors. Heat olive oil in a large skillet over medium-high heat. Place lamb chops in the skillet, and cook for about 3 1/2 minutes per side for medium rare, or continue to cook to your desired doneness. Remove from the skillet, and keep warm on a serving platter. Add shallots to the skillet, and cook for a few minutes, just until browned. Stir in vinegar, scraping any bits of lamb from the bottom of the skillet, then stir in the chicken broth. Continue to cook and stir over medium-high heat for about 5 minutes, until the sauce has reduced by half. If you don't, the sauce will be runny and not good. Remove from heat, and stir in the butter. Pour over the lamb chops, and serve.
In a food processor grate potatoes and onion. In a large bowl combine potatoes, onions, eggs, pancake mix, salt and pepper. Heat oil in a large skillet over medium heat. Spoon potatoes into skillet and cook as you would pancakes, for 3 to 4 minutes on each side.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch glass baking dish. Measure 1 cup yellow cake mix and set aside. Mix remaining yellow cake mix, 1/2 cup melted butter, and 1 egg together in a bowl. Spread mixture into the prepared baking dish. Mix pumpkin puree, brown sugar, 1/4 cup white sugar, milk, 3 eggs, and cinnamon together in a bowl. Spread pumpkin mixture over cake mix layer in the baking dish. Combine 1/2 cup sugar, 1/4 cup butter, and reserved 1 cup yellow cake mix together in a bowl; mash with a fork until crumbly. Spread crumb mixture over pumpkin mixture layer in baking dish. Bake in the preheated oven until cake is lightly browned on top and a knife inserted in the middle comes out clean, 50 to 55 minutes.
Preheat an outdoor grill for medium heat, and lightly oil the grate. Grill corn on preheated grill until husks are charred on all sides, about 20 minutes. Remove corn from grill and allow to cool. Remove husks and silk from corn, then cut corn kernels from the cob. Toss corn kernels, celery, green bell pepper, onion, and pimento peppers together in a large bowl. Whisk olive oil, balsamic vinegar, sea salt, Dijon mustard, sugar, and black pepper together in a bowl. Pour dressing into the corn mixture and toss well. Cover and refrigerate for at least 12 hours and up to 3 days before serving.
Place all ingredient, except almonds, in the bread machine according to the manufacturer's directions. Select sweet bread setting; press Start. If your machine has a Fruit setting, add the almonds at the signal, or about 5 minutes before the kneading cycle has finished.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In large bowl, combine pasta, cucumber, celery and onion. In small bowl, combine dressing, buttermilk and celery seed. Toss salad with dressing and serve.
Preheat oven to 400F degrees. Mix flour, egg (beaten), salt, milk and herbs to make batter. I usually use basil and bay but it is up to you. If the sausage is peppery or has a strong sage flavor you may want to use less herbs in the batter. Cook sausage until done either in skillet or in a flameproof casserole dish on stove. Place sausage in casserole dish (if not already there) and add batter. Bake for about 30 minutes or until bread rises.