HumbleIntelligence/food-ner-1-Million huggingface dataset:
Rinse sweet rice until water runs clear. Soak rice in warm water, 2 to 4 hours. Drain. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Line the steamer with cheese cloth and spoon rice into cheese cloth; steam until thoroughly cooked, about 20 minutes. Remove steamer from heat and transfer rice to a bowl. Mix coconut milk, sugar, and salt together in a saucepan; bring to a simmer. Pour 3/4 of the coconut milk mixture over rice; cover bowl and let sit for 5 minutes. Pour remaining coconut milk mixture over rice and top with mango slices.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and lightly grease the aluminum foil. Whisk miso paste, water, mirin, sake, and brown sugar together in a small skillet over medium heat until mixture simmers and thickens slightly, 1 to 3 minutes. Remove from heat and cool completely. Place cod fillets on prepared baking sheet. Brush fillets all over with miso mixture. Rest fillets at room temperature to quickly marinate, 15 to 20. Broil fillets in the preheated oven for 5 minutes. Turn the baking sheet 180 degrees and continue broiling until fish flakes easily with a fork, about 5 minutes more. Remove pin bones.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until tender, 2 to 4 minutes. Preheat oven to 350 degrees F (175 degrees C). Spray 6 muffin cups with cooking spray. Whisk milk, eggs, maple syrup, salt, and pepper together in a bowl. Place 1 asparagus half and about 1 teaspoon onion into each of the prepared muffin cups. Pour about 1/4 cup egg mixture into each muffin cup; sprinkle each with Swiss cheese. Bake in the preheated oven until frittatas are golden and puffed, about 25 minutes. Remove promptly and let cool only a few minutes, as they will deflate, like a souffle.
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add onions; cook, stirring frequently, until well browned, about 20 minutes. Add garlic; stir constantly for 1 minute. Pour in beef broth, chicken broth, and pale ale. Stir black pepper and bay leaves into the soup. Bring soup to a simmer. Cover and simmer until flavors combine, about 30 minutes. Set oven rack about 6 inches from the heat source and preheat the oven's broiler on low. Spread French bread slices on a baking sheet. Broil French bread slices until very lightly toasted, 30 seconds to 1 minute. Divide mozzarella cheese and Parmesan cheese evenly over bread. Broil bread until cheeses are bubbly and browned, 1 to 2 minutes. Ladle soup into serving bowls and top each bowl with a slice of French bread.
In a medium saucepan combine marshmallows, chocolate bars, and milk. Melt over low heat, stirring frequently, until mixture is smooth. Allow to cool for 30 minutes. Fold whipped topping into chocolate mixture and pour mixture into pie shell. Chill for 24 hours before serving.
Generously grease a 9x13-inch casserole dish. Heat a skillet over medium heat; cook and stir sausage until crumbly and completely browned, about 10 minutes. Transfer cooked sausage to the prepared casserole dish. Cook and stir mushrooms in the same skillet over medium heat until liquid has been released and mushrooms are lightly browned, 5 to 10 minutes; drain. Mix mushrooms, eggs, bread, milk, Cheddar cheese, ham, spinach, flour, mustard powder, salt, butter, and basil together in a large bowl; pour over sausage. Cover casserole dish and refrigerate, 2 hours to overnight. Preheat oven to 350 degrees F (175 degrees C). Bake in the preheated oven until a knife inserted into the center of the strata comes out clean, 60 to 70 minutes.
In small bowl whisk Maille, olive oil, lemon juice and honey or maple syrup. Season to taste with salt and pepper. Cook vegetables according to type, in boiling, salted water until crisp-tender; drain. Toss hot, cooked vegetables in mustard dressing.
Cook sausage in a large skillet over medium heat. Drain excess fat. Reduce heat to low, stir in the jar of spaghetti sauce, and heat through. Set aside. In a large bowl, combine cottage cheese, sour cream. Stir in dried parsley to taste. Spoon 1/2 of the meat sauce into the bottom of a 9x13 inch baking dish. Place 1/2 of the uncooked noodles over the sauce, then 1/2 of the cottage cheese mixture, 1 cup of the mozzarella cheese, and 1/4 cup grated Parmesan cheese. Repeat layers. Top with remaining 2 cups of mozzarella cheese. Pour water around the outside edge of pan. Cover tightly with aluminum foil. Bake in a preheated 350 degree F(175 degree C) oven for one hour. Uncover. Continue baking for an additional 20 minutes, or until bubbly and browned. Remove from oven, and let stand 15 to 20 minutes before serving.
In a large serving bowl, stir together the tomatoes, honeydew melon, cantaloupe, red onion, jalapeno and cilantro. Stir in the orange juice, almonds, salt and lime juice. Refrigerate for at least 4 hours before serving for best flavor.
Make the syrup by bringing the water, 3/4 cup sugar, orange juice, honey, and 1 tablespoon cinnamon to a boil in a saucepan over medium-high heat. Reduce heat to medium-low and simmer 10 minutes. Remove from heat and allow to cool to room temperature. Preheat an oven to 325 degrees F (165 degrees C). Butter a 10x15 inch baking dish. Stir together 3/4 cup sugar, 1/2 teaspoon cinnamon, nutmeg, and ground walnuts until evenly blended; set aside. Press 2 sheets of phyllo into the prepared dish and brush with melted butter. Continue adding phyllo sheets brushed with butter two at a time until you have 12 sheets total. Sprinkle 1/3 of the walnut mixture evenly over the phyllo, then add another 6 sheets, buttering between every two. Sprinkle 1/2 of the remaining walnut mixture evenly over the phyllo; top with another 6 buttered phyllo sheets. Finally, sprinkle the remaining walnut mixture onto the phyllo. Place the remaining phyllo on top of the baklava, buttering every two sheets. Brush the remaining butter onto the top of the baklava. Bake in the preheated oven until the phyllo is golden brown and crispy, about 1 hour. Remove from the oven; pour the cooled syrup over the hot baklava. Cool to room temperature before cutting into 1-inch squares or diamonds to serve.
Mix yeast, warm water, sugar, salt, eggs, and vegetable oil together in a large bowl. In another bowl, whisk together the flour, poultry seasoning, savory, sage, dill, black pepper, and nutmeg until thoroughly combined. Beat the flour mixture into the wet ingredients, about 1 cup at a time, until the dough is smooth; add up to 1 more cup of flour if needed. Turn the dough out onto a floured work surface, and knead until the dough is springy, smooth, and elastic, about 8 minutes. Form the dough into a ball, and place into an oiled bowl. Turn the dough ball around in the bowl to lightly oil the dough, then cover the bowl with a cloth and let the dough rise until doubled in size, about 1 hour. Grease 2 9x5-inch loaf pans. Punch down the dough, knead several times to remove air pockets, then cut the dough in half. Shape each half into a log, pinching the seams closed, then place into the prepared loaf pans seam sides down. Lightly cover the pans with a cloth, and let rise until doubled, 45 minutes to 1 hour. Preheat oven to 375 degrees F (190 degrees C). Bake the bread until golden brown, 25 to 30 minutes; remove from pans and cool on wire cooling racks.
Preheat oven to 350 degrees F (175 degrees C). Thoroughly clean the spinach. Remove stems, and chop. Steam until wilted. Stir fry mushrooms in oil over high heat until browned. Cut all 4 pieces of phyllo in half. Brush each sheet with melted butter, and put in two piles. In the center of each stack, place first 1/2 of the spinach followed by 1/2 of the feta, mushrooms, and tomato sauce. Bring the sides of phyllo dough around, and to the top of the bundles. Place on baking sheet. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes. Let stand 5 minutes before serving.
Preheat oven to 375 degrees F (190 degrees C). Slice each roll of crescent roll dough into 6 equal pieces for a total of 12 pieces and flatten each piece. Arrange 10 pieces into a triangle forming the 'tree' on a baking sheet. Arrange the remaining 2 dough pieces as the 'trunk.' Whisk white sugar, butter, and orange zest together in a bowl until smooth; brush onto 'tree.' Bake in the preheated oven until lightly browned, about 20 minutes. Beat confectioners' sugar, cream cheese, and orange juice together in a bowl using an electric mixer until smooth and creamy; brush into baked 'tree.' Sprinkle 'tree' with red and green decorating sugar.
In a large saucepan over medium heat, cook bell pepper, onion and garlic in oil until tender. Stir in tomatoes, water, basil, bouillon and black pepper. Bring to a boil, then reduce heat and simmer 10 minutes. Stir in spinach and cook 5 to 7 minutes more.
Preheat oven to 375 degrees F (190 degrees C). Grease one 9 inch baking pan. In a saucepan over medium heat melt the butter, brown sugar and corn syrup together. Stir in 1/4 cup of the peanut butter and the vanilla. Mix well and stir in the oats. Press the mixture into the bottom of the prepared pan. Bake at 375 degrees F (190 degrees C) for 15 minutes. To Make Topping: In the top half of a double boiler melt the chocolate chips and butterscotch chips together. Stir in 2/3 cup of the peanut butter and the chopped nuts. Stir until well blended. Spread the topping over the still warm cooked bars. Sprinkle with additional chopped nuts, if desired. Let bars cool on a rack then refrigerate. Cut into bars once chilled.
In a large bowl, combine the miso paste, beer, soy sauce, sugar, sesame oil, and cayenne pepper. Stir until the miso and sugar are completely dissolved. Set aside 1/2 cup of the sauce for basting during grilling. Submerge the chicken in the remaining marinade, cover bowl, and refrigerate for at least 2 hours. Preheat grill for medium-high heat. Lightly oil the grill grate. Remove the chicken from the marinade, and discard marinade. Grill chicken for 6 to 8 minutes per side, basting during the last few minutes with the reserved sauce. The chicken is done when it's juices run clear.
Turn a slow cooker on High. Combine butternut squash, lentils, onion, carrots, olive oil, sage, sea salt, ginger, garlic powder, and cumin in the slow cooker. Pour in water and stock. Stir gently to evenly distribute spices and vegetables. Cook on High until vegetables are cooked through and lentils are soft, 2 1/2 to 3 hours. Serve warm.
Combine carrot, mayonnaise, ground ginger, soy sauce, and white sugar in a food processor. Blend until smooth.
Preheat oven to 400 degrees F (200 degrees C.) In a large bowl, beat the egg, then beat in brown sugar and salt. Stir in vanilla and lemon extract. Beat until light and bubbly, then stir in melted butter. Fold in raisins. Drop filling by spoonfuls into tart shells. Bake in preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake an additional 20 to 25 minutes, until filling is set and pastry is golden brown.
Place the mango, sugar, lemon juice, lemon zest and half-and-half into a blender or food processor. Cover, and process until smooth and creamy. Serve chilled.
In a small bowl, dissolve baking soda in milk. Cream together the sugars and the egg. Mix in the oil, butter or margarine, baking soda mixture and cream of tartar. Stir in the vanilla, oatmeal, coconut or chopped nuts, corn flakes and flour. Make small balls and flatten them with a greased and flat bottomed glass. Bake 325 degrees F (165 degrees C) for about 12-15 minutes.
Preheat oven to 400 degrees F. Roll out pastry on floured surface 1 inch larger than inverted 9-inch pie pan. Ease pastry into pan; flute and trim edge. Mix pumpkin, evaporated milk, and eggs on medium speed until well blended; add additional ingredients; mix well. Pour mixture into prepared pastry shell. Bake for 35 to 40 minutes or until knife inserted into center comes out clean. Cool on wire rack. Top with whipped topping, if desired.
Place the raisins in a small dish and cover with hot water. Allow to stand for 30 minutes. Once the raisins are plump, drain and place into a mixing bowl with the apple and pumpkin. Pour in the lemon juice and toss to coat. Season to taste with salt and pepper, and serve immediately.
To brine shrimp, combine water, salt, sugar, and Kikkoman Soy Sauce in a large bowl, stirring to dissolve salt and sugar. Submerge 2 pounds of peeled and deveined shrimp in the brine. Brine for 1 hour. Preheat oven to 400 degrees F (200 degrees C). Rinse shrimp. Place on a rimmed baking sheet in a single layer. Roast shrimp until done, 6 to 8 minutes. Whisk lemon juice, soy sauce, sesame oil, cayenne pepper, and garlic in a large bowl. Add peppers, cilantro, and shrimp; toss to coat.
In a saucepan, bring water and bouillon cubes to a boil. Add rice and stir. Reduce heat, cover and simmer for 50 minutes, or until rice is tender and all liquid has been absorbed. Heat oil in a stockpot over medium-high heat. Cook zucchini and onion until tender, but still slightly firm, about 5 minutes. Stir in cumin, oregano, lentils, and about 6 cups water gradually. Bring to a soft boil, and continue cooking until lentils are tender, 45 to 60 minutes, adding water as needed. Preheat oven to 375 degrees F (190 degrees C). Mix the cooked rice together with the lentils, and season to taste with salt and pepper. Stir in 3/4 of the Cheddar cheese, and transfer mixture into a 9x13 inch pan. Mix remaining cheese together with the breadcrumbs, and spread evenly over the top of the dish. Bake in the preheated oven just until cheese has melted, about 10 minutes.
Whip the butter, olive oil, celery salt, poultry seasoning, cumin, onion powder, and garlic powder together until light and fluffy. Cover; refrigerate at least 4 hours. Allow the mixture to return to room temperature before using. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Open the loaves of Italian bread with your fingers (do not use a knife) by pulling edges and ripping the bread into two equal portions (top and bottom). Spread the garlic butter evenly over the torn sides of the bread and place buttered-side-up onto a baking sheet. Broil in the preheated oven until golden brown and crunchy on top, 4 to 5 minutes. Serve hot.
In medium saucepan, bring water to a boil. Stir in oats. Cook uncovered over medium heat, 1 minute for Quick Oats, 5 minutes for Old Fashioned Oats, stirring occasionally until most of the liquid is absorbed. Stir in ricotta, orange zest, and honey. Top with orange segments, walnuts, and brown sugar.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or aluminum foil. Toss tomatoes, butter, garlic, and thyme together in a bowl; pour onto prepared baking sheet. Roast in the preheated oven until tomatoes are slightly charred and have reduced in size, about 1 hour. Transfer tomato mixture to a blender; add black pepper and kosher salt. Blend until smooth.
Melt bacon grease in a large skillet over medium-high heat. Cook and stir onion, carrots, celery, and garlic in hot bacon grease until vegetables are slightly tender and fragrant, about 5 minutes. Stir potatoes into onion mixture; cook and stir until golden, about 10 minutes. Stir hot water and chicken bouillon together in a slow cooker until bouillon is dissolved; add onion mixture, ham bone, diced tomatoes, corn, tomato sauce, black pepper, and salt. Cook soup in the slow cooker set to Low for 4 to 6 hours. Remove ham bone from soup and let rest until cool enough to handle. Remove meat from ham bone and stir meat into soup.
Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain and transfer to a serving bowl. Melt butter in a large skillet over medium heat. Add mushrooms; cook and stir until tender and lightly browned, about 5 minutes. Stir in parsley, salt, and black pepper; cook until flavors combine, about 1 minute. Pour in heavy cream. Bring to a gentle boil; cook until sauce thickens slightly, about 5 minutes. Pour sauce over pasta in the serving bowl; toss to combine. Add green onions and Parmesan cheese; toss until combined.
Crush the garlic cloves with the salt into a paste using a mortar and pestle; transfer to a bowl. Stir the egg yolks and vinegar into the mashed garlic. Gradually whisk the olive oil into the mixture in small amounts until the mayonnaise is thick and glossy.
Preheat oven to 300 degrees F (150 degrees C). Beat cream cheese and blue cheese in large mixing bowl until light and fluffy--about 5 minutes. Mix in 1 cup sour cream and pepper. Add eggs - one at a time - mixing well after each addition. Pour mixture into buttered 9 inch springform pan. Bake 60 - 65 minutes or until wooden pick inserted near center comes out clean. Remove from oven and let stand 5 minutes. Carefully spread 1 1/4 cup sour cream over top. Return to oven 5 minutes. Cool completely on wire rack. Refrigerate several hours or overnight. To serve, place on serving plate. Carefully remove sides of pan. Decorate top with red pepper cut into flower shapes with small cookie cutter and green onion tops as stems.
Preheat oven to 350 degrees F (175 degrees C). Line an 8-inch baking dish with parchment paper, leaving an overhang on two sides. Combine 1/2 cup white whole wheat flour, oats, 6 tablespoons butter, brown sugar, 1/2 teaspoon vanilla extract, and 1/4 teaspoon salt in a small bowl; mix with a fork to make a crumbly topping. Place in the refrigerator. Combine 1/2 cup butter and confectioners' sugar in a bowl; beat with an electric mixer until light and creamy. Add eggs and egg yolk one at a time, mixing well after each addition. Beat in lemon zest, rosemary, and 1/2 teaspoon vanilla extract. Mix 3/4 cup white whole wheat flour, baking powder, and 1/8 teaspoon salt together in a separate bowl. Add to the creamed butter mixture in 2 to 3 batches, mixing well after each addition, until a thick dough forms. Spread dough in the bottom of the prepared pan. Arrange blackberries evenly on top. Stir crumb topping and sprinkle evenly over blackberries. Press down gently to pack topping down. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Transfer to a wire rack; let cool for 1 hour. Lift bars out of the pan using the parchment paper edges. Cut into 12 pieces using a long serrated knife.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, break into medium pieces and set aside. In same skillet, brown beef and onion. Drain fat. Preheat oven to 350 degrees F (175 degrees C). Place bacon/beef mixture in a large bowl and stir in the ketchup, sugar, vinegar, mustard, baked beans, kidney beans (with liquid) and butter beans (with liquid). Mix well. Spoon casserole mixture into a 9x13 inch baking dish and bake in the preheated oven for 1 hour, uncovered.
Whisk mint, vinegar, water, rose water, salt, and pepper together in a bowl until dressing is smooth. Mix tomatoes, onion, cucumber, green bell pepper, and sun-dried tomatoes together in a bowl. Pour dressing over tomato mixture and stir to coat.
In a large pot, warm 3 gallons of water to 150 degrees F (65 degrees C). Place the roasted barley and crystal malt in a nylon bag and steep in the water at that temperature for 30 minutes. Remove grains and discard. Bring the water to a boil, then turn off the heat and stir in the pale liquid malt extract. Return to a boil, add 1 ounce of the Fuggles and set a timer for 30 minutes. When the 30 minutes is up, add the remaining fuggles and set the timer for 15 minutes. When that time is up, stir in the East Kent Goldings hops and Irish moss. Let stand for 15 minutes, then cover, remove from the heat and set in an ice bath, being sure to maintain the sterility inside the pot. Pour two gallons of cold sterile water into a sanitized carbuoy. Place a large funnel over the top and fit with a sterile sieve to strain out the hops. Pour the wort you have made into the carbuoy. If the temperature is below 80 degrees F (44 degrees C), then stir in the yeast. Seal the carbuoy with a fementation lock. Ferment for 7 days. After 7 days, siphon the mixture into a secondary fermenter (another sterile carbuoy) using a sterile piece of tubing. Seal with a fermentation lock and ferment for another 14 days. Pour the beer into a large bucket and stir in corn sugar until dissolved. Siphon into sterilized bottles and cap. Store for at least 3 weeks to condition. Imbibe.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, cream together the butter, sugar and honey. Stir in the egg and peanut butter. Combine the flour and baking powder, mix into the peanut butter mixture. Shape dough into 1 1/2 inch balls. Place 3 inches apart on cookie sheets. Dip a fork into flour and press deeply across top of each cookie in a criss cross pattern. Bake for 15 minutes in the preheated oven, until cookies are lightly browned. Cool on wire racks. Store in tightly covered container.
Preheat an oven to 300 degrees F (150 degrees C). Line the cups of four 24-cup mini cupcake pans with paper liners. Sift the flour, baking soda, baking powder, all the cocoa powder, 1 package of strawberry drink mix, and salt in a mixing bowl. In a separate bowl, beat butter and white sugar with an electric mixer on medium speed until light and fluffy; beat the eggs in, one at a time, adding each egg after the previous one has been completely incorporated. Beat in vanilla extract; mix in the flour-cocoa mixture in 4 additions, alternating each time with milk. Reduce mixer speed to low, and beat in the cream. Fill the cupcake cups 1/2 to 3/4 full. Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 10 to 15 minutes. Remove to racks, and allow the cupcakes to cool. Bring 2 cups of cream almost to a boil in a saucepan over medium-high heat; dissolve the 2 packets of strawberry drink mix into the cream. Stir in the white chocolate until the chunks melt and the mixture becomes melted, smooth, and shiny. Set aside and allow ganache to cool to warm temperature (about 95 degrees F/ 35 degrees C). Frost each cupcake with ganache.
Combine iceberg lettuce, romaine lettuce, garlic, serrano peppers, and olive oil in the blender; blend until smooth. Season with salt and black pepper.
Mix chili powder, black pepper, oregano, cumin, salt, garlic powder, onion powder, and cayenne pepper together in an airtight container.
Blend soy milk, banana, ice cubes, cherry juice, agave nectar, flax seed meal, and vanilla extract together in a blender until smooth.
Stir together the fruit cocktail, lychees, macapuno, palm seeds, creamed corn, apple, Asian pear, sour cream and condensed milk in a large bowl. Chill for at least one hour before serving.
Preheat oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan or line with paper baking cups. In a medium bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the honey, eggs, buttermilk and vanilla. Combine the flour, baking powder and salt; stir into the batter just until blended. Spoon the batter into the prepared cups, dividing evenly. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Whip the heavy cream in a chilled bowl using an electric mixer until stiff enough to hold a peak. Sweeten with confectioners' sugar if desired. Spoon on top of cupcakes and top each one with sliced strawberries right before serving.