HumbleIntelligence/food-ner-1-Million huggingface dataset:
Crush noodles, place them in a medium skillet and brown in butter over medium heat. Add almonds and sesame seeds. Stir often to prevent burning. Add seasoning mix from noodles and cool. Toss in a large bowl with cabbage and onions. Prepare the dressing by whisking together the vegetable oil, rice vinegar, soy sauce, sesame oil and sugar. Pour over salad, toss and serve.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch fluted tube pan (such as Bundt(R)) with 2 tablespoons butter. Combine sugar, 3/4 cup butter, orange juice, and orange zest in a saucepan; warm over low heat until sugar is dissolved and butter is melted, about 5 minutes. Separate biscuits; cut in half. Layer half in the bottom of the prepared tube pan. Pour half of the orange juice mixture over the biscuits. Repeat both steps. Bake in the preheated oven until golden brown, about 25 minutes.
Preheat grill for medium heat. Place the lamb in a large bowl, and mix with the mint, cilantro, oregano, garlic, sherry, vinegar, and molasses. Season with cumin, allspice, red pepper flakes, salt, and black pepper, and mix well. Shape into 4 patties. Brush grill grate with oil. Grill burgers 5 minutes on each side, or until well done. Heat the pita pocket briefly on the grill. Serve burgers wrapped in pitas with feta cheese.
Crush all but 10 of the cookies. Combine crushed cookies in large bowl with melted margarine and peanuts. Press mixture into a 9x13 inch baking dish and freeze until cold. Spread softened ice cream over cold crust and freeze until set. Combine confectioners' sugar, evaporated milk, chocolate chips, 1/2 cup margarine and vanilla in large saucepan and bring to a boil over medium heat. Boil for 7 minutes, stirring constantly. Remove from heat and cool completely; pour mixture over ice cream and freeze until set.
In a large bowl, stir together the flour and salt. In a separate bowl, whisk together the butter, sour cream, eggs, egg yolk and oil. Stir the wet ingredients into the flour until well blended. Cover the bowl with a towel, and let stand for 15 to 20 minutes. Place potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes. Drain, and mash with shredded cheese and cheese sauce while still hot. Season with onion salt, salt and pepper. Set aside to cool. Separate the perogie dough into two balls. Roll out one piece at a time on a lightly floured surface until it is thin enough to work with, but not too thin so that it tears. Cut into circles using a cookie cutter, perogie cutter, or a glass. Brush a little water around the edges of the circles, and spoon some filling into the center. Fold the circles over into half-circles, and press to seal the edges. Place perogies on a cookie sheet, and freeze. Once frozen, transfer to freezer storage bags or containers. To cook perogies: Bring a large pot of lightly salted water to a boil. Drop perogies in one at a time. They are done when they float to the top. Do not boil too long, or they will be soggy! Remove with a slotted spoon.
Combine pinto beans, tomatoes with green chile peppers, ham, cilantro, red onion, garlic, black pepper, and hot sauce in a saucepan; bring to a boil. Reduce heat and simmer for about 1 hour.
Separate the tentacles from the long body of the calamari, if not done already. Slice the body, or calamari tubes into rings about 1/2 to 2/3 inch thick, set aside. In a saucepan, combine tomato sauce, red wine, lemon juice, olive oil, garlic, black pepper, cayenne pepper, basil, and cheese. Simmer on medium low for about 30 minutes to give the alcohol in the wine time to evaporate, and all the flavors time to blend. Add the calamari to the sauce. Continue to slowly simmer for about another 20 - 30 minutes, stirring occasionally. Calamari is done when it is plump and more opaque. Do not cook on higher heat or for a longer period, as calamari is famous for becoming rubbery.
Stir the water chestnuts together with the garlic powder and soy sauce in a small bowl. Set aside to marinate for 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. Drain the water chestnuts, discarding the soy sauce. Place a pineapple chunk in the center of each piece of bacon, then place a water chestnut on top of that. Fold the ends of the bacon over the water chestnut, and secure with a toothpick. Repeat with the remaining bacon, pineapple, and water chestnuts. Gently toss the bacon-wrapped chestnuts with brown sugar in a bowl, then place onto the prepared baking sheet. Bake in the preheated oven for 25 minutes, then turn the pieces over, and continue baking 15 to 35 minutes longer until the bacon has cooked to your desired degree of doneness. Briefly drain on a paper towel-lined plate, and serve hot.
Cook pasta as directed on package, adding broccoli to the boiling water for the last 2 min. of the pasta cooking time. Drain pasta mixture. Meanwhile, heat dressing in large nonstick skillet on medium-high heat. Add chicken; cook 5 min. or until chicken is cooked through, stirring occasionally. Stir in milk, cream cheese, Parmesan cheese and basil. Bring to boil, stirring constantly. Cook 1 to 2 min. or until sauce is well blended and heated through. Add chicken mixture to pasta mixture; mix lightly.
Whisk rice vinegar, chili sauce, sesame oil, sugar, and garlic together in a small bowl; season with salt. Combine cucumber and onion in a separate bowl. Pour vinegar mixture over cucumber and onion mixture and toss to coat. Refrigerate at least 1 hour. Toss before serving.
Preheat grill for medium heat. Layer sliced potatoes on aluminum foil with the onion, garlic, basil, and butter. Season with salt and pepper. Fold foil around the potatoes to make a packet. Place potato packet on heated grill over indirect heat, and cook for 30 minutes, or until potatoes are tender. Turn over packet halfway through cooking.
Whisk milk, cream, sugar, eggs, lemon zest, salt, cinnamon, and vanilla bean together in a bowl; fold in baguette slices, raisins, and cranberries. Set aside to soak for 40 minutes. Preheat oven to 350 degrees F (175 degrees C). Butter a 12-inch deep-dish pie dish. Transfer bread mixture to prepared pie dish; remove and discard vanilla bean. Cover dish with aluminum foil. Bake in the preheated oven for 45 minutes. Remove foil and bake until until pudding is set and lightly browned, about 15 more minutes.
Combine milk, sugar, and ground ginger in a saucepan; cook over medium heat until milk becomes foamy, about 5 minutes. Remove from heat; strain through a fine-mesh strainer into a mug.
Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain and spread onto a rimmed baking sheet to cool completely. Heat 1 tablespoon olive oil in a large skillet over medium heat; cook and stir zucchini and garlic in the hot oil until slightly tender, 4 to 6 minutes. Season with salt and pepper. Mix orzo, zucchini mixture, basil, vinegar, and remaining 1 teaspoon olive oil in a bowl; season with salt and pepper. Cover bowl with plastic wrap and refrigerate to blend flavors, 1 hour to 1 day. Bring to room temperature before serving.
Preheat an oven to 375 degrees F (190 degrees C). Press three cloves into each quince half. Place the fruit in a roasting pan cut-side down. Add the water, wine, and cinnamon sticks to the pan; sprinkle the sugar over the quince. Bake the fruit in the preheated oven until lightly browned, about 35 to 40 minutes. Turn the quince right-side up and bake until tender, about 10 more minutes. Remove the pan from the oven and let the quince cool slightly. Transfer each quince half to a plate and drizzle with a tablespoon of juices from the roasting pan and a dollop of whipped cream.
Heat oven to 425 degrees F. Unroll pie crusts. Line ungreased 9-inch pie plate with one crust. Fill with mincemeat. Cover with second crust and seal edges. Cut slits in top crust to vent steam. Bake 25 to 30 minutes. Serve warm with vanilla ice cream if desired.
Place the dried apricots and 1 1/2 cups of water into a saucepan, and bring to a boil. Cook for about 15 minutes, or until tender. Remove from heat, and allow to cool slightly. In the container of a blender or large food processor, combine the apricots with any remaining water, sugar, cinnamon, nutmeg and cloves. Cover, and puree until smooth. Set aside. Pour 1 cup of water into a large bowl, and sprinkle the yeast over the top. Let stand for about 5 minutes to dissolve the yeast. Mix in the shortening and salt. Gradually mix in the flour using a sturdy spoon until the dough is stiff enough to knead on a floured surface. Knead the dough until smooth and elastic, about 8 minutes. Do not set aside the dough to rise. Roll out the dough to 1/4 to 1/8 inch thickness. Cut into circles with a large biscuit cutter or round cookie cutter. Spoon about a tablespoon of the filling in the center of the circles, and fold over. Seal the edges by pressing with your fingers. Heat about 1 inch of oil in a deep heavy skillet over medium-high heat, or to 365 degrees F (185 degrees C). Fry the pastries in the hot oil, turning once, until golden brown. Drain on paper towels.
Create a pocket about 2/3 of the way into each slice of bread by cutting along an edge. Fill pockets with 2 or 3 banana slices each. In a medium bowl, beat together eggs, water, milk, vanilla extract, orange liqueur and orange zest. Dip the bread slices in the mixture, allowing slices to become saturated. Melt butter in a medium skillet over medium heat. Place a few slices at a time in the skillet, and cook, turning once, until both sides are golden brown. Dust with confectioners' sugar to serve.
Preheat oven to 400 degrees F (200 degrees C). Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook chicken in the oil until lightly browned, about 5 minutes. Stir the onion, green bell pepper, garlic, and barbecue sauce into the skillet. Cook and stir until vegetables are tender, 5 to 6 minutes. Remove phyllo dough from package and unfold onto a baking sheet. Cover with a damp kitchen towel to prevent the dough from drying out. Melt the butter in a small saucepan. Use a pastry brush to grease a 9x13 inch baking dish with the butter. Place 4 sheets of phyllo dough in bottom of the prepared pan; brush top of phyllo with butter. Spread a thin layer of chicken mixture on the top of the phyllo; sprinkle layer with cheese. Place 2 sheets of phyllo dough on top of the cheese; brush with butter. Continue layering chicken mixture, cheese, and buttered phyllo until chicken mixture is gone. Top final layer of chicken with cheese and 2 sheets of phyllo dough, brush top with butter, and sprinkle with remaining cheese and Italian seasoning. Bake in the preheated oven until hot and bubbly, about 30 to 35 minutes.
Thoroughly rub pork shoulder roast with black pepper, cayenne pepper and barbeque sauce. Place on a medium baking sheet. Chill uncovered in the refrigerator 8 hours, or overnight. Preheat an outdoor smoker to a temperature of 225 degrees F (110 degrees C) to 300 degrees F (150 degrees C). Place onions, Worcestershire sauce, garlic, burgundy wine, black pepper and cayenne pepper in the water pan of the smoker. Cover with enough water to make approximately a gallon of liquid in the pan. Place pan in the smoker. Center pork over water pan in the prepared smoker. Smoke 6 hours, or until the internal temperature of the pork has reached 145 degrees F (63 degrees C).
Preheat oven to 375 degrees F (190 degrees C). Cream butter and sugar until fluffy. Add eggs and beat well. Add flour, baking soda, and salt. Mix well. Stir in oatmeal, apricots, and sunflower seeds. Shape into 1 inch balls. Place on lightly greased cookie sheet. Flatten each cookie with the bottom of a glass or jar. Bake 10-12 minutes. Store airtight or freeze.
Stir the cream cheese, mayonnaise, diced tomatoes, corn, and green onion together in a bowl. Serve immediately or chill.
In a medium saucepan, stir together the honey and molasses. Bring the mixture to a boil, remove from heat and stir in the brown sugar, egg, lemon juice and lemon zest. In a large bowl, stir together the flour, baking soda, cinnamon, cloves, allspice and nutmeg. Add the molasses mixture to the dry ingredients and mix well. Stir in the citron and hazelnuts. Cover dough and chill overnight. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Using a small amount of dough at a time, roll out on a lightly floured surface to 1/4 inch thickness. Cut into small rectangles and place them 1 inch apart onto the prepared cookie sheet. Bake for 10 to 12 minutes in the preheated oven, until no imprint remains when touched lightly. Brush the icing over the cookies while they are still hot and quickly remove them to wire cooling racks. Store in airtight container with a cup of orange or apple for a few days to mellow. To make the icing: Combine the sugar and water in a small saucepan. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and stir in the confectioners' sugar. If icing becomes sugary while brushing cookies, re-heat slightly- adding a little water until crystals dissolve.
Combine 6 cups cherries, 6 tablespoons sugar, and lemon zest in a bowl. Allow cherries to rest for 2 to 3 hours. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. Mix flour, 1/4 cup sugar, cream of tartar, baking soda, cinnamon, cardamom, and salt in a large bowl. Cut in butter with a knife or pastry blender until the mixture resembles coarse crumbs. Whisk egg and half-and-half in a small bowl; stir into the flour mixture with a fork until dough is moistened with large clumps. Add a teaspoon more half-and-half to the bowl if dough won't come together. Roll tennis ball size scoops of dough and place on prepared baking sheet. Press each ball down lightly to form 1/2-inch discs. Brush dough with egg white and sprinkle with 1 teaspoon sugar. Bake in preheated oven until golden brown, 12 to 14 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack. Slice each cake in half horizontally. Layer a generous portion of halved cherries, almonds, and whipped cream between cake halves. Top with another dollop of whipped cream, almonds, and a whole cherry.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place Hatch chile peppers, cut sides-down, onto the prepared baking sheet. Cook peppers under the preheated broiler until the skin has blackened and blistered, 6 to 8 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Discard skins and chop peppers. Heat oil in a soup pot over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Add chiles; cook and stir until fragrant, 3 to 5 minutes. Pour in chicken stock; mix briefly. Sift in flour, whisking well until no lumps remain. Bring mixture to a boil. Reduce heat to low and simmer soup until flavors combine, about 20 minutes. Blend soup in the pot using an immersion blender. Season with salt and pepper.
Preheat an oven to 375 degrees F (190 degrees C). Grease an 8-inch square pan. Combine matzo meal, cinnamon sugar, and salt in a large bowl. Beat in egg yolks, peanut oil, lemon juice, and lemon zest. Fold in the egg whites. Pour half of the batter into the prepared pan. Cover the batter with apple slices, then pour the remaining batter on top. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Stir spaghetti sauce and peach preserves with the sausage to coat. Pour water into the sauce jar and swirl it around to collect any extra sauce from the sides of the jar; pour into the skillet and stir. Bring mixture to a simmer, reduce heat to medium-low, and cook until the sauce thickens slightly, adding more water as needed to keep sauce from becoming too sticky, about 10 minutes.
Line 2 baking sheets with aluminum foil. Coat with nonstick cooking spray. In a large saucepan over medium heat, combine sugar and corn syrup. Heat to 250 degrees F (120 degrees C). Remove from heat, and stir in butter until melted. Gradually stir in cream. Return to heat. Cook, stirring constantly, until temperature reaches 242 degrees F (116 degrees C). Remove from heat, and stir in vanilla and pecans. Drop by spoonful onto prepared pans. Cool completely, then wrap with plastic.
Preheat oven to 375 degrees F (190 degrees C). Place 1 cup peaches into 8 individual ramekins. Mix 1/2 cup water and white sugar together in a bowl; stir until sugar is dissolved. Evenly divide sugar mixture over peaches. Sprinkle peaches with cinnamon and nutmeg. Dot about 3/4 teaspoon butter onto each serving of peaches. Unroll and separate crescent roll dough; completely cover peaches in each ramekin with 1 piece of dough. Cut small slits into each roll for ventilation during baking. Lightly brush each roll with water and sprinkle each with about 1/8 teaspoon brown sugar. Arrange ramekins onto a baking sheet. Bake in the preheated oven until cobblers are browned, 11 to 13 minutes. Allow cobblers to cool for 20 minutes before serving.
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine oats, pastry flour, salt, 1 cup brown sugar, and baking soda. Mix in the butter until crumbly. Press half of the mixture into the bottom of a 9 inch square baking pan. In a small saucepan over medium heat, combine the dates, water, and 1/3 cup brown sugar. Bring to a boil, and cook until thickened. Stir in lemon juice, and remove from heat. Spread the filling over the base, and pat the remaining crumb mixture on top. Bake for 20 to 25 minutes in preheated oven, or until top is lightly toasted. Cool before cutting into squares.
Place cooked turkey meat, celery, green onions and red bell pepper in a blender or food processor. Finely chop using the pulse setting. Transfer the turkey mixture to a medium bowl. Mix in mayonnaise, prepared Dijon-style mustard, cider vinegar, white sugar and salt. Cover and refrigerate 8 hours, or overnight, before serving.
Preheat oven to 375 degrees F. Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. Cover and let rest on floured surface while preparing filling. Cook sausage in skillet over medium-high heat until cooked through; remove from skillet and drain excess fat. Add spinach and water to skillet; saute 1 to 2 minutes until spinach is wilted; drain. Return sausage to pan. Combine ricotta, mozzarella and egg in a mixing bowl. Stir in Italian herb seasoning, crushed red pepper and garlic salt; set aside. To make calzones divide dough into four portions. Roll 1 portion into an 8-inch circle on a floured surface. Spread approximately 1/3 cup ricotta mixture in center bottom half of dough. Top with heaping 1/3 cup sausage spinach mixture leaving outer 1/2-inch free of filling. Fold top half of dough over filling. Pull edge of lower crust over top; folding and pressing layers together to form a seal. Carefully transfer to greased baking sheet. Cut 3 to 4 vents in top. Repeat with remaining dough. Bake for 15 to 20 minutes until lightly browned. Transfer to cooling rack to keep bottom crust crisp while cooling slightly. Serve with pizza sauce or other sauce for dipping.
Combine garlic, chile pepper, cumin, paprika, black pepper, cayenne, and salt in a mortar; grind with a pestle until it forms a paste. Add olive oil and mix dersa well. Heat a large saucepan over medium heat and stir-fry dersa until fragrant, 2 to 4 minutes. Add potato halves and stir to combine with the dersa. Stir in tomato paste. Pour in enough water to just cover the potatoes and bring to a boil. Reduce heat and simmer until potatoes are tender, about 40 minutes. Ladle potatoes into a serving bowl. Spoon any remaining sauce over the potatoes.
In a blender or food processor, blend the olive oil, lemon juice, sugar, garlic and mustard until smooth. Toss with fresh greens or vegetables.
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet with non-stick cooking spray. Stem the mushrooms. Reserve 1/3 to 1/2 of the stems and mince them. Whip the cream cheese until smooth. In a small bowl, combine minced mushroom stems and crabmeat. Blend the cream cheese into the stem and clam mixture. Add garlic salt and mix well. Stuff the mushroom caps with the cheese mixture. Arrange the caps on the prepared baking sheet. Bake mushrooms at 350 degrees F (175 degrees C) for 20 minutes, or until the mushrooms and crab mixture are hot, and most of the liquid from the mushrooms has collected in the pan.
Preheat an oven to 350 degrees F (175 degrees C). Stir the apple, sweet potatoes, onion, nutmeg, cinnamon, ginger, salt, and pepper together in a bowl. Pour into a baking dish and place the chicken breasts on top. Bake in the preheated oven until the chicken is no longer pink at the bone and the juices run clear, 45 to 60 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Sift together and set aside in large bowl the flour and sugar. In saucepan over medium heat bring to a boil; 1/2 cup margarine or butter, 1/2 cup shortening, 1 cup water, and 4 tablespoons cocoa. Pour cocoa mixture over flour and sugar mixture. Stir in buttermilk, eggs, baking soda, and 1/2 teaspoon vanilla. Mix well and pour into a greased and floured sheet pan. Bake in a preheated 400 degrees F (205 degrees C) oven for 20 minutes. To Make Frosting: Five minutes before cake is done, bring to boil in a saucepan 1/2 cup margarine or butter, 6 tablespoons milk, and 4 tablespoons cocoa. Remove from heat and immediately stir in the confectioners' sugar, nuts (if desired), and 1/2 teaspoon vanilla extract. Beat until smooth and immediately pour frosting over cake. Cake may be served warm or at room temperature.
In a large stock pot, combine the vegetable broth, sea salt, rosemary, sage, thyme, and savory. Bring to a boil, stirring frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature. When the broth mixture is cool, pour it into a clean 5 gallon bucket. Stir in the ice water. Wash and dry your turkey. Make sure you have removed the innards. Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator overnight. Remove the turkey carefully draining off the excess brine and pat dry. Discard excess brine. Cook the turkey as desired reserving the drippings for gravy. Keep in mind that brined turkeys cook 20 to 30 minutes faster so watch the temperature gauge.