HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). In a Dutch oven, saute the ground beef and onion for 5 to 10 minutes, or until beef is browned; drain excess fat. Stir in the bacon, baked beans, lima beans, kidney beans, ketchup, brown sugar and mustard. Mix all together well and cover. Bake at 350 degrees F (175 degrees C) for about 1 hour.
Heat 1 tablespoon canola oil in a Dutch oven over medium-high heat. Stir in garlic and onion, and cook until softened and translucent; remove from pan. Pour 2 tablespoons canola oil into Dutch oven. While this heats, mix the beef with salt and pepper. Sear the beef in batches until browned all over, about 5 minutes. Stir in caraway seeds and flour, cook until flour is incorporated and the caraway seed is fragrant, about 1 minute. Pour in beef broth; add bay leaves, sugar, nutmeg, and onion mixture. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the meat is tender, about 2 hours. Stir in the potatoes and carrots; continue cooking until the vegetables are tender, about 30 minutes. Stir together the cornstarch and water; stir into the stew along with the parsley. Simmer until thickened, about 5 minutes.
Preheat oven to 350 degrees F (175 degrees C). Arrange squash, cut-side up, on a baking sheet. Bake in the preheated oven until squash is tender, 30 to 40 minutes; cool slightly. Remove skin from squash and chop the flesh. Heat canola oil in a large pot over medium heat; cook and stir onion and white parts of leek until golden brown, 10 to 15 minutes. Mix water, green parts of leeks, potatoes, baked squash, and carrots to onion mixture; bring to a boil. Reduce heat, cover pot, and simmer, stirring every 10 minutes and adding more water as needed, until vegetables are tender, about 1 hour. Pour vegetable stock into vegetable mixture; season with garlic salt and pepper. Raise temperature to medium and cook until boiling, 15 to 20 minutes.
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a cookie sheet. Cream white sugar, brown sugar, eggs, vegetable oil and vanilla together in a large bowl or dishpan. In a separate bowl combine flour, baking soda and salt. Stir the flour mixture into the creamed sugar; mix until well combined. Stir corn flakes, oats, coconut, pecans, dates and raisins into the dough. You will most likely need to use your hands to mix everything thoroughly. Shape the dough into 1 1/2 to 2 inch balls and press them down lightly onto a greased cookie sheet. Bake in a preheated 325 degrees F (165 degrees C) oven for 10 to 14 minutes or until golden.
In a large non-aluminum saucepan, combine water, brown sugar, pineapple juice, and orange juice. Season with cloves, allspice, 2 cinnamon sticks and salt. Cut the rind of 2 oranges into strips and stir into the mixture. Bring to a boil, reduce heat and let simmer for 15 minutes. Pour in the wine. Heat to just boiling and remove from heat. Serve hot with a cinnamon stick for garnish.
Melt butter in large saucepan over medium-high heat. Add the egg noodles and stir until they begin to brown, being careful not to burn the butter. Stir in the rice. Continue stirring until rice is coated with butter. Pour in the chicken broth and add the bouillon cubes. Bring to a boil; reduce heat to low and cover tightly. Cook without uncovering pot until all the liquid has been absorbed, about 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners. Sift whole wheat flour, all-purpose flour, baking powder, baking soda, and cinnamon together in a bowl. Whisk eggs, brown sugar, applesauce, and vegetable oil together in a bowl. Stir egg mixture into flour mixture just until ingredients are moistened; fold in carrots and orange zest. Spoon batter into prepared muffin cups. Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 30 minutes.
In a food processor or blender, combine the olive oil, vinegar, lemon juice, Worcestershire sauce, anchovy paste, mustard, garlic, sour cream and Parmesan cheese. Process until smooth. Pour into a glass container, seal, and refrigerate until ready to use.
Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the butter, flour, eggs and sugar until well blended. Stir in the crushed pineapple. Transfer to a small casserole dish, and sprinkle cinnamon over the top. Bake for 1 hour in the preheated oven, uncovered. Serve warm.
Heat vegetable oil in a large skillet over medium-high heat. Stir in the sirloin strips, and cook a few minutes until the strips begin to brown, but are still a little pink. Stir in the onion and garlic; cook for 2 minutes. Add the celery and ginger, continue cooking until the onion has softened, about 3 minutes. Season with soy sauce and chili oil. Divide among hoagie rolls and serve.
Preheat oven to 350 degrees F (175 degrees C). Place 1 cup of the sugar in a small saucepan over medium heat. Cook gently, without stirring, but shaking occasionally until the sugar has melted. Continue cooking until the sugar has completely melted, and turned golden brown. Pour into a large, glass baking dish. Spread the caramel evenly over the bottom of the dish, then set aside to cool for 15 minutes before proceeding. Once the caramel has hardened, pour the condensed milk, evaporated milk, milk, eggs, 1/2 cup sugar, and coconut into a blender. Blend for 3 minutes until smooth. Pour into baking dish over the caramel. Bake in preheated oven for 45 minutes until set. When done, remove from oven and let cool for 30 minutes. Run a knife around the edges of the dish to separate the flan from the sides. Refrigerate overnight.
Place sweetened condensed milk and cranberry juice in blender; blend until smooth. Add berries. Blend on low to chop fruit, then blend on high to finish. Pour 1 1/2 cups of prepared smoothie into 16-ounce glass. Serve immediately. Turn off blender and stir from the bottom up with a large metal spoon to facilitate blending of frozen fruit. For a lighter consistency, add 1 cup ice cubes (per serving) when blending sweetened condensed milk and cranberry juice.
Heat the milk and butter in a small saucepan until the butter has melted and the temperature has reached 100 degrees F (38 degrees C). Crumble the yeast into a bowl, then pour in the warm milk. Stir well until the yeast dissolves. Stir in the quark, saffron, sugar, salt, and 7 cups of the flour. Mix the dough in the bowl until it becomes shiny and silky, adding more flour as needed until it begins to come away from the sides of the bowl. Cover, and let rise for 40 minutes. Prepare 2 or 3 baking sheets by covering each with a sheet of parchment paper. Lightly flour a work surface, punch down the dough, then divide into 35 pieces. Roll each piece into a rope, 5 to 6 inches long. With the rope lying flat on the work surface, roll each end towards the center, in opposite directions, creating a curled S-shape. Place the buns on the prepared baking sheets, and garnish with raisins if desired. Cover with a towel, and allow to rise for an additional 30 minutes while you preheat oven to 425 degrees F (220 degrees C). Gently brush each bun with beaten egg, then bake in the oven until puffed and golden, 5 to 10 minutes.
Preheat oven to 350 degrees F (175 degrees C). Spread walnuts on a baking sheet. Toast in preheated oven until walnuts start to turn golden brown and become fragrant, 5 to 7 minutes. Let cool, about 5 minutes. Toss toasted walnuts, strawberries, iceberg salad, baby spinach, feta cheese, red onion, and black pepper together in a large bowl.
Put flour in a large bowl, and make a hole in the middle. In the hole, place the salt, sugar, egg yolks, and softened butter. Mingle the ingredients in the middle, adding flour little by little, and stopping as soon as you achieve a homogeneous mixture. Shape the dough into a ball and cover it in cellophane wrap and let it rest in the refrigerator for at least 30 minutes.
Place your egg in a small pot and cover with cold water. The water should be about an inch or so higher than the egg. Cover the pot with a lid. Over high heat, bring your eggs to a rolling boil. Remove from heat and let stand, 18 minutes for medium sized eggs, 20 minutes for large eggs and 23 minutes for extra large eggs. Drain water and immediately run cold water over eggs until cooled. Rapid cooling helps prevent a green ring from forming around the yolks. Peel eggs and place in a bowl. Mash well and set aside. Cut avocado in half, remove pit and scoop out flesh. Place avocado flesh in a bowl and mash well with a fork. Combine egg and avocado together and mash together well until you have your desired consistency.
Mix spinach, carrots, croutons, green onions, black olives, feta cheese, black beans, and pine nuts together in a large bowl. Whisk olive oil, vinegar, lemon juice, salt, and pepper together in a small bowl. Drizzle over spinach mixture; stir to coat.
Peel cucumbers, halve lengthwise, and scrape out the seeds with a spoon. Cut the cucumber into 1/4 inch half circles, and place into a glass or ceramic crock. Dissolve the pickling lime in about 1 quart of room temperature water, pour over the cucumbers, then add additional water until the cucumbers are covered by 1/2 inch. Let stand at room temperature 24 hours. Drain the cucumbers and rinse well with cold water. Place into a large stockpot, and cover with cold water. Allow to stand for 3 hours, then drain and rinse again. Return the cucumbers to the pot, add the food coloring, alum, 1 cup vinegar, and enough water to cover by 1/2 inch. Bring to a boil over high heat, then reduce heat to a simmer, and cook 2 hours. Once the cucumbers have cooked for 2 hours, drain and allow to cool a bit before placing into the glass or ceramic jar. Stir together sugar, 2 cups vinegar, 2 cups water, cinnamon red hot candies, and cinnamon sticks in a saucepan over medium heat until the sugar and candies dissolve. Pour this mixture over the warm cucumbers, cover, and let stand overnight. Pack pickles into pint jars, and process in a hot water bath for 15 to 20 minutes. Refrigerate any jars that do not seal.
In a large stock pot, saute chicken, olive oil, onion, garlic, red bell pepper and yellow bell pepper, until vegetables start to soften. Add chili powder, cumin and oregano. Cook on medium for 3 minutes. Add chicken broth, beans and green chilies and continue to cook on medium low for 5 to 10 minutes. If you want to thicken soup, mix cornmeal with a little water to form a paste and add to chili. Season with salt, pepper and hot sauce and serve.
In a cocktail shaker, muddle the lemon and orange zest with the Sweet'N Low. Add the pomegranate juice and vodka. Fill the shaker halfway with cracked ice and shake vigorously. Strain into a chilled stemmed glass. Garnish with the lime slice.
Preheat oven to 350 degrees F. Line a baking sheet with Reynolds(R) Parchment Paper and set aside. Whisk together flour, kosher salt, baking powder and baking soda; set aside. Mix butter, light brown sugar and granulated sugar together with an electric mixer until light and fluffy. Beat in eggs, one at a time. Add vanilla and beat. Slowly add flour mixture, mixing gently until incorporated. Fold in caramel filled chocolate candies and chocolate chips. Roll 2 tablespoons of dough into a ball, covering any candies with dough so they are not exposed. Place dough balls on parchment lined baking sheets. Bake cookies for 10-12 minutes. Cool cookies on baking sheet for 5 minutes and transfer parchment paper with cookies onto wire racks to cool completely. Drizzle cooled cookies with melted chocolate and sprinkle with sea salt. Chill cookies until chocolate sets.
Place the cottage cheese in a strainer lined with cheesecloth or heavy-duty paper towels. Pat dry with paper towels and set aside for 5 to 10 minutes. Place apples in a bowl, and sprinkle with lemon juice to prevent browning. Combine the cream cheese, drained cottage cheese, 1/2 cup sugar, egg, and vanilla extract in the bowl of an electric mixer, and mix 1 to 2 minutes on high speed, until almost smooth. Preheat an oven to 400 degrees F (200 degrees C). Line two baking sheets with parchment paper. Cut each of the puff pastry sheets into 9 pieces; you should have 18 total. Roll the pieces out, one at a time, to make 5 x 5-inch squares. To ensure the pastries puff up, avoid using too much pressure or rolling over the edges of the dough. Place a square in front of you so that it looks like a diamond. Spoon a generous amount of cheese filling down the middle of each square, leaving 1/4 inch of room at the top and bottom edges. Fan out 4-5 slices of apple down the center of each cheese-filled square. Bring the left and right corners together to meet in the center and pinch to seal. Transfer the Danish to a baking sheet and repeat with the remaining pastries. Sprinkle sugar over each bundle and bake in the preheated oven until the pastry is golden brown, about 20 minutes.
Place the blueberries and strawberries in the bottom of a tall glass. Pour the green tea over the berries.
In 3 quart microwaveable bowl, combine the sugar, butter and evaporated milk. Cook on high power for 2 to 5 minutes, stirring occasionally until the mixture comes to a rapid boil. Allow the mixture to boil undisturbed for 20 to 30 seconds. Remove from heat and stir in the instant pudding and oatmeal. Spoon onto waxed paper lined cookie sheets. Allow to sit at least 15 minutes or until firm.
In a large bowl, cream together the sugar and butter until smooth. Beat in the eggs and egg yolks, one at a time, mixing well after each. Mix in vanilla extract. Combine flour, baking powder, and salt; stir into the sugar mixture. Cover dough and chill for at least 1 hour. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. On a floured surface, roll the dough out to 1/2 inch thickness and cut into desired shapes using cookie cutters. Place 2 inches apart on the prepared baking sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack. To make frosting, mix together the confectioners' sugar, oil and 1 teaspoon vanilla until smooth. gradually add enough hot water to achieve a spreadable consistency. Spread over warm cookies.
Preheat oven to 400 degrees F (200 degrees C). Beat egg in a small bowl. Place flour in a separate small bowl. Toss bread crumbs and Parmesan cheese together in a another separate bowl. Gently press each cheese stick into flour to coat and shake off excess flour. Dip into egg, then press into bread crumb mixture. Place the breaded cheese sticks onto a baking sheet while breading the rest; do not stack. Coat each cheese stick with olive oil; cover baking sheet with aluminum foil. Bake in the preheated oven until crisp, about 4 minutes.
In a large bowl, beat the butter or margarine, 1 1/2 cups sugar, eggs, and vanilla until fluffy. Sift flour with baking powder, baking soda and salt. At low speed, beat sour cream into the egg mixture, gradually beat in the flour until well mixed. Add raisins and mix by hand. Refrigerate dough for 1 hour. Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets. Mix the 1/2 cup white sugar with the ground cinnamon. Drop spoonfuls of dough 2 inches apart on the prepared baking sheets. Sprinkle cookies with the cinnamon sugar mixture. Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes or until golden brown. Remove to wire racks to cool.
Mix water and sugar together in a 2-quart pitcher until dissolved. Stir lime juice, lemon juice, and orange juice into pitcher. Add tequila and triple sec; stir.
Preheat an oven to 350 degrees F (175 degrees C). Whisk together the all-purpose flour, buckwheat flour, cornstarch, white sugar, baking soda, salt, cinnamon, ginger, allspice, dry mustard, and ground black pepper in a large mixing bowl. Stir together the molasses, oil, vinegar, vanilla, and cold water in a measuring cup. Make a well in the center of the dry ingredients; pour the wet ingredients into the well. Mix the batter together until just blended. Pour the batter into an ungreased 8x8 inch baking pan. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Place the cherries and pineapple rings in a blender. Puree until smooth; pour into 2 glasses filled with ice.
Using small-hole strainer, drain liquid from Pico de Gallo Salsa; discard liquid. Transfer remaining tomato mixture to medium bowl. Mix in black beans, cheese and cilantro until combined. Divide black bean mixture evenly over half of each tortilla (about 1/2 cup each). Fold tortillas in half. Heat large griddle or skillet over medium-high heat. Brush with oil. Place filled tortillas on griddle. Cook, carefully flipping once, until tortillas are golden brown and crisp and cheese filling melts, about 5 minutes. Cut quesadillas into wedges. Serve with your favorite GOYA(R) Salsita variety, if desired.
In a food processor, combine diced tomatoes with chiles, jalapenos and onion; process until desired texture is achieved. Transfer to a bowl and stir in the can of green chiles, cilantro, garlic powder and salt.
Stir lime gelatin, lemon gelatin, and boiling water together in a bowl until fully dissolved. Chill in refrigerator for 15 minutes. Stir tequila, triple sec, orange liqueur, and sweetened lime juice into gelatin mixture. Gently stir in sparkling water. Ladle mixture into 24 small cups. Sprinkle each serving with lime zest. Refrigerate until set, at least 4 hours. Sprinkle each serving with margarita salt before serving.
Season the pork with the thyme and black pepper. Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the pork and cook until browned on both sides. Remove the pork from the skillet. Cook the mushrooms and onion in the skillet for 5 minutes, stirring occasionally. Stir in the apple and cook for 5 minutes or until the apple is tender-crisp. Stir in the soup, vinegar and broth and heat to a boil. Return the pork to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the pork is cooked through. Serve the pork and sauce with the rice.
Heat 1 tablespoon butter in a large skillet over medium-high heat. Stir in the mushrooms, and cook until golden. With a slotted spoon, remove mushrooms, and set aside. Melt remaining 1 tablespoon butter in the skillet, and stir in shrimp and scallops; cook, turning, until the shrimp are pink, about 3 minutes. With a slotted spoon, remove shrimp and scallops, and set aside. In a medium bowl, mix together the flour, black pepper, and clam juice. Pour clam juice mixture into the skillet, and bring to a boil. Reduce heat to medium-low, and simmer until mixture thickens. Reduce heat to low, and stir in sour cream. Return mushrooms, shrimp, and scallops to the skillet; mix in sherry, and cook to heat through. Sprinkle with parsley.
Preheat oven to 390 degrees F (199 degrees C). Mix condensed chicken soup, mayonnaise, cream, onion, lemon juice, curry powder, salt, and pepper together in a large bowl. Add chopped chicken; stir to combine. Divide chicken mixture equally in the center of each crepe. Fold sides and roll crepes. Place rolled crepes, seam-side down, in a baking dish. Sprinkle crepes with Cheddar cheese and drizzle with 1/3 cup cream. Bake in preheated oven until crepes are heated through and Cheddar cheese is golden and bubbling, 25 to 30 minutes.
Preheat oven to 350 degrees F. Line muffin pans with Reynolds(R) StayBrite(R) Baking Cups. Stir together flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl. In a large mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat about 2 minutes more or until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. Alternately add the flour mixture and milk to the butter mixture, beating on low speed after each addition just until combined. Beat on medium to high speed for 20 seconds more. Spoon batter into prepared muffin cups, filling each one-half to two-thirds full. Use the back of a spoon to smooth out batter in cups. Bake about 18 minutes or until a wooden toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin pans. Cool completely on wire racks. Use a small paring knife to remove a cone-shape piece of cupcake, going down only about one-third to one-half of the way into the cupcake. Fill each with 1 teaspoon preserves. Top with the removed portion of the cupcake, then with Raspberry Frosting and fresh raspberries. Raspberry Frosting: Beat cream cheese and butter in a large mixing bowl with an electric mixer on medium to high speed until light and fluffy. Gradually add powdered sugar, beating until smooth. Gently fold in raspberry preserves.
Place chicken in a bowl and season with chili powder, cumin, and garlic powder. Spoon chicken into taco shells. Pour Buffalo wing sauce over seasoned chicken and top with blue cheese.
Preheat the oven to 350 degrees F (175 degrees C). Puncture eggplants with a fork, and place on a baking sheet. Bake for 1 1/2 hours, or until soft, turning occasionally. Cool, then peel and dice. In a large bowl, stir together the garlic, olive oil, vinegar, sugar, parsley, oregano, basil, salt and pepper. Add the diced eggplant, and stir to coat. Refrigerate for at least 2 hours before serving to marinate.
In a large Dutch oven, heat the margarine, add the onion and the garlic, and saute until light golden. Pour in the chicken stock and add the carrots. Then stir in the dill, marjoram, thyme, parsley and salt and pepper to taste. Reduce heat to low and let simmer until carrots are to desired tenderness. Mix cornstarch with small amount of cold water to dissolve. Add the diluted cornstarch and stir well. Add the cream and let simmer another 15 minutes (do not boil). Bon Appetit!
Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets. Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt in a bowl. Beat margarine, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Beat egg, molasses, and vanilla into butter mixture until blended. Stir flour mixture into butter mixture until dough forms; fold in oats and coconut until just combined. Roll dough into 1 1/4-inch balls and place 2 inches apart on the prepared baking sheets. Bake in the preheated oven until edges are lightly browned, about 12 minutes. Allow to cool on the baking sheet for 5 minutes; remove to cool completely on a wire rack.
Whisk flour, baking soda, baking powder, and salt together in a large bowl. Pour in sesame oil, soy sauce, and club soda; mix briefly until a loose, lumpy batter forms.
Place the tomatoes in the bowl of a food processor and pulse until chopped finely but not pureed smooth. Pour out in to a large mixing bowl then repeat with the cucumbers, onion and garlic. Once everything is in the mixing bowl, add the tomato juice and salt along with the vinegar. Whisk in the Dannon Oikos Plain Greek Nonfat Yogurt then refrigerate the soup for at least an hour so the flavors can blend. In the meantime, preheat your oven to 350 degrees. Slice some country bread or baguette about an inch thick and lay it out on a sheet tray. Drizzle it with olive oil then season the bread with salt and freshly ground black pepper and place it in the oven. Bake for 10-12 minutes, until golden brown and toasted but still chewy in the center. Ladle some soup in to a bowl, sprinkle with toasted almonds and eat with some of the toasted bread.
In a medium bowl, mix together the ketchup, mustard, Worcestershire sauce, vinegar, hot pepper sauce, salt and pepper. Transfer to a jar and refrigerate until needed.