HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat the milk in a small saucepan until it bubbles, then remove from heat; add butter, sugar and stir until melted. Let cool until lukewarm. In a small bowl, soak the saffron in the hot water, let cool until lukewarm, drain and reserve the liquid. In a large mixing bowl, combine the milk mixture with the reserved saffron water and eggs. Add the yeast and stir to dissolve. Add the salt, nutmeg, cinnamon, lemon zest and 4 cups of the flour; mix well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large mixing, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into three equal pieces, form into 14 inch long 'ropes'. Braid the 'ropes' together and place on a lightly greased baking sheet. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Preheat oven to 350 degrees F (175 degrees C). Bake at 350 degrees for 50 to 60 minutes or until golden brown and the bottom of the loaf sounds hollow when tapped. Remove to a wire rack and cool.
Preheat oven to 400 degrees F (200 degrees C). Combine beets, carrots, and onion in a casserole dish. Pour vinegar over vegetable mixture; season with salt and pepper. Cover dish with aluminum foil. Bake in the preheated oven until vegetables are tender, about 40 minutes.
Mix 2 tablespoons soy sauce, tomato paste, green onions, rice wine, 1 tablespoon sugar, sesame oil, ginger, garlic, and 1/2 teaspoon red pepper flakes in a bowl. Add pork; cover with plastic wrap and let marinate in the refrigerator, at least 1 hour. Heat 1 tablespoon canola oil in a skillet over medium-high heat. Cook the pork in batches, being sure not to overcrowd the pan, until slightly pink in the center, about 10 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Heat 1 teaspoon canola oil in a skillet over medium-high heat. Add celery, remaining 1 tablespoon sugar, and remaining 1/4 teaspoon red pepper flakes. Saute for 1 minute. Add remaining 2 tablespoons soy sauce; cook and stir for 1 minute more. Add celery leaves; cook and stir until celery is crisp-tender, about 3 minutes more. Serve alongside pork.
Spread croutons on bottom of greased 9x13 inch baking dish. Crumble sausage into medium skillet. Cook over medium heat until browned, stirring occasionally. Drain off any drippings. Spread sausage over croutons. In a large bowl, whisk together eggs and milk until well blended. Stir in soup, spinach, mushrooms, cheeses and mustard. Pour egg mixture over sausage and croutons. Refrigerate overnight. The next morning, preheat oven to 325 degrees F (165 degrees C). Bake in preheated oven for 50 to 55 minutes or until set and lightly browned on top. Garnish with parsley sprigs and serve hot.
Coat corned beef with spicy brown mustard and place, fat-side down, into a slow cooker. Add garlic and seasoning packet to corned beef; pour in beer, covering beef completely. Cook on Low for 8 hours. Remove corned beef from slow cooker and allow to rest for 15 minutes before slicing across the grain.
Stir flour and 1 teaspoon salt together in a bowl. Stir eggs and 2/3 cup water together in a separate bowl. Pour into the flour mixture; mix until dough is combined. Turn dough out onto a floured work surface; knead until smooth, about 6 minutes. Place dough in a plastic bag. Combine pork, beef, water, and onion in a separate bowl; season filling with salt and pepper. Turn dough back onto the work surface. Roll and divide into long snakes about 3/4-inch thick. Cut into 3/4-inch-wide segments; flatten into 2-inch circles using a rolling pin. Place a 1-inch-wide scoop of the filling on each dough circle. Fold dough over filling; pinch edges shut. Pinch the 2 opposing corners together behind the flat edge. Place pelmeni on a floured baking sheet. Bring a saucepan of salted water to a boil. Add about 15 pelmeni; cook until they float to the top, 5 to 7 minutes.
Combine blackberries, ketchup, blackberry jelly, sugar, raspberry balsamic vinegar, corn syrup, tomato paste, limeade concentrate, cider vinegar, salt, bourbon, garlic powder, liquid smoke, ginger, ground chipotle pepper, red pepper flakes, black pepper, teriyaki sauce, and hot pepper sauce in a large pot and bring to a simmer over medium-high heat. Reduce heat to medium-low and simmer blackberry mixture for 10 minutes. Add whole habanero peppers and continue to simmer until sauce is thickened, about 20 minutes more. Remove and discard habanero peppers. Pour barbecue sauce into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
In a blender, combine banana, ice cream, milk, egg white and vanilla extract. Blend until smooth. Pour into glasses and serve.
Layer yogurt, vanilla extract, canola oil, bread flour, salt, sugar, and yeast into a bread machine in the order recommended by manufacturer's instructions. Set the machine to basic cycle for a 2-pound loaf. Add water in 1-teaspoon increments if dough is too dry after first kneading period. Cool finished bread on a wire rack for 20 minutes before slicing.
Stir chickpeas, black beans, tomatoes, red onion, parsley, and mint together in a large bowl. Whisk lemon juice, olive oil, garlic, cumin, salt, and ground pepper together in a bowl; pour over chickpea mixture and toss to coat. Cover and refrigerate salad until flavors blend, about 30 minutes.
In a shallow bowl combine flour, egg, parsley, garlic powder, oregano, salt and pepper. Gradually add beer, stirring, until a thick batter forms. Add more or less beer depending on the desired consistency of the batter. In a heavy frying pan heat oil (adjust amount, depending on the size of your pan, so that you have a couple of inches of oil) over medium-high heat. When oil is hot, dip onions in batter and fry, turning once to brown evenly on both sides. Drain on paper towels.
Preheat oven to 350 degrees F (175 degrees C). Press salami slices into mini-muffin cups to line. Mix cream cheese, spinach-artichoke dip, and garlic powder together in a bowl; spoon into the salami-lined muffin cups. Bake in preheated oven until the filling looks creamy, about 10 minutes.
Bring a large pot of lightly salted water to a boil and cook carrots until softened slightly yet firm to the bite, 5 to 10 minutes. Make sure not to overcook because they continue cooking even after they have been taken off the stove. Drain and cut into 1-inch long strips. Stir together olive oil, balsamic vinegar, oregano, salt, and cayenne pepper in a small bowl. Add garlic to marinade and mix to combine. Place carrot strips into a container with a tight-fitting lid and pour marinade on top. Cover and marinate in the refrigerator for 24 hours.
Heat milk in a saucepan over medium heat until just before boiling, 3 to 4 minutes. Add brown sugar and stir until dissolved, about 1 minute. Stir dark chocolate into milk until melted, 2 to 3 minutes. Remove saucepan from heat and stir cream and cinnamon into milk mixture.
Pour half-and-half into a microwave-safe measuring cup. Add cinnamon, clove, and nutmeg. Heat in the microwave for 1 minute. Stir. Microwave for 1 minute more. Mix eggs yolks in a bowl using a fork; add sucralose sweetener. Add 1 teaspoon of the half-and-half mixture to the egg yolk mixture. Repeat until all half-and-half has been incorporated. Remove clove and discard. Add pumpkin puree and pour eggnog back into measuring cup. Heat eggnog in the microwave for 30 seconds on low. Stir. Repeat heating and stirring 3 more times until slightly thickened.
Separate ground beef into 4 equal parts (4 ounces each); form each part into 4 thin half moon shape patties. Try to shape each patty to fill half of a tortilla. Heat a 10-inch non-stick skillet (or use a square, deep-walled non-stick electric skillet) over medium high heat. Season each hamburger patty with salt and pepper and cook for 3 minutes a side or to your desired temperature. Near the end of desired cooking time, evenly sprinkle each patty with 1/4 cup of Cheddar cheese and allow the cheese to melt. Remove cheeseburgers and reserve hot. Warm tortillas in a microwave for 10 seconds. For 1 serving: Place a hot cheeseburger on one half of a warmed tortilla and top with 1 tomato slice,1 lettuce leaf, onion rings and 3 pickle slices. Fold the tortilla in half and serve. Repeat the build for the remaining 3 servings.
Preheat oven to 350 degrees F (175 degrees C). Mix together cashew butter, dried cranberries, almonds, coconut oil, egg, dates, and honey in a bowl until thoroughly incorporated. Place spoonfuls of mixture onto a nonstick baking sheet. Bake in preheated oven until cookies smell toasted, about 12 minutes. Allow to cool and harden.
Heat the olive oil in a skillet over medium heat. Place the pot stickers into the hot oil flat-side-down. Cook until the bottom has turned golden brown, 1 to 2 minutes. Add the edamame and pour in the water. Cover, and bring to a simmer over medium-high heat. Cook until the pot stickers have completely thawed and are hot on the inside, 8 to 10 minutes. Scrape the pot stickers and edamame into a mixing bowl, and add the lettuce and salad dressing. Season to taste with salt, and toss to mix. Serve immediately.
Preheat oven to 350 degrees F (175 degrees C). Line a medium baking sheet with aluminum foil. Place ground beef and ground pork sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside. Place processed cheese food in a large, microwave safe bowl. Microwave on high 3 to 4 minutes, or until processed cheese food is melted. Into the bowl with melted processed cheese food, mix Worcestershire sauce and ketchup. When thoroughly blended, mix in beef and pork. Place approximately 2 tablespoons of the mixture on each slice of cocktail rye bread. Arrange cocktail rye bread slices in a single layer on the prepared baking sheet. Bake in the preheated oven 10 to 15 minutes, or until lightly browned and crisp.
Place rice, almonds, cinnamon stick, and sugar in a blender. Pour in about 4 cups of the water. Pulse on and off to start. Then blend on high speed until ingredients have been chopped up into very small pieces, about 30 seconds. Add the remaining 3 cups cold, fresh water. Let mixture sit at room temperature about 4 hours. (Or you can refrigerate it overnight.) Stir occasionally. Strain through several layers of cheesecloth into a pitcher. Refrigerate until chilled, about 2 hours. Serve topped with a dusting of cinnamon.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels until cooled. Cut bacon into small pieces. Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet. Combine bacon pieces, raisins, olives, ham, and cloves in a bowl. Roll dough onto a work surface and spread bacon mixture evenly over the top. Roll dough around the bacon filling, ensuring the edges match up to form a loaf-shape again. Place dough, seam-side down, onto the prepared baking sheet. Bake in the preheated oven until lightly browned, about 30 minutes. Cool bread for 10 minutes; slice into 1/2-inch pieces. Place apricot preserves in a microwave-safe bowl; heat in microwave, stirring at 30 second intervals, until melted and smooth, about 1 minute. Serve preserves on the side or drizzle over bread.
Rub salt and pepper into the skin of the chicken, and then place apple and celery inside the chicken. Place chicken in slow cooker. Sprinkle chopped onion, rosemary, and lemon juice and zest over chicken. Pour 1 cup hot water into the slow cooker. Cover, and cook on High for 1 hour. Switch to Low, and cook for 6 to 8 hours, basting several times.
Dissolve beverage mix into cold water in a pitcher; add cucumber slices and ice cubes.
Pour coconut milk into a saucepan over low heat. Simmer, covered, until gently bubbling, 5 to 10 minutes. Stir in sugar until dissolved. Add plantain bananas and tapioca pearls. Simmer until tapioca and plantains soften, 25 to 30 minutes. Stir in yams and jackfruit.
Mix water, prickly pear juice, diet tonic water, and lime juice together in a glass.
Preheat oven to 350 degrees F (175 degrees C). Line one 9x9-inch baking pan with foil and spray with cooking spray. In a saucepan over medium heat, melt the butter. Stir in the sugar until dissolved. Remove mixture from heat. Gradually pour the melted butter into the beaten eggs, whisking constantly, until mixture is fully incorporated. Stir in the vanilla. Sift the flour, cocoa and salt together. Add the flour mixture to the butter mixture, mixing until combined. Stir in the walnuts. Spread the batter into the prepared pan. Bake in preheated oven until brownies are set (a toothpick inserted in the center should have small crumbs clinging to it, rather than wet batter), 45 to 50 minutes. Do not overbake!
Season cauliflower with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl. Combine white wine, dried cranberries, and honey in a heat-proof bowl and cover with aluminum foil. Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Heat 1 tablespoon oil; stir in farro with 1 teaspoon salt and cook until glossy, about 3 minutes. Pour water over farro and place steamer rack on top. Place cauliflower florets and bowl with cranberries mixture on the steamer rack. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid. Remove cauliflower, bowl of cranberries, and strain farro. Mix 1 tablespoon of cooking juice from the cranberries with 1/4 cup olive oil, lemon juice, 1/2 teaspoon salt, garlic, and 1/4 teaspoon pepper in a bowl to make the dressing. Chop cauliflower into bite-size pieces and sprinkle on top of farro in a bowl. Toss in cranberries and pistachios; drizzle generously with dressing.
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and return to pot. Preheat the oven to 375 degrees F (190 degrees C). Grease a glass baking dish. Combine milk, cream cheese, 1/3 cup green onions, egg, butter, garlic, and salt in a bowl. Pour onto the prepared potatoes. Mash together until mixture is smooth. Spoon into the prepared baking dish. Sprinkle with Cheddar cheese and remaining green onions. Bake in the preheated oven until lightly browned, about 40 minutes.
Bring a large pot of lightly salted water to a boil. Slowly stir in the orzo. Cook the pasta in boiling water for 8 to 10 minutes, or until tender. Drain. Transfer orzo to a buttered serving bowl. Toss with butter and cream, and season with nutmeg. Sprinkle top evenly with Parmesan cheese, and garnish with chives.
In a 1 quart container combine the corn oil, garlic and sugar. Shake well. Add vinegar and shake well again. Fill the container the rest of the way with Italian dressing, leaving just enough room to add one egg. Add the egg, and blend with a blender or hand-held blender for about 2 minutes.
Butter one 2 quart casserole dish. Preheat oven to 350 degrees F (175 degrees C). In a mixing bowl, combine the sweet potatoes, sugar, vanilla extract, eggs and cream. Blend well, and spread evenly in casserole dish. Prepare the topping by combining the butter, brown sugar, flour and pecans. Mix until crumbly, and sprinkle over sweet potato mixture. Bake for 30 minutes in the preheated oven.
In a medium bowl, whip the cream until stiff. Place a thin layer of whipped cream on the bottom of a 1 quart glass bowl, or baking dish. Dip 1/3 of the ginger biscuits into the reserved juice from the can of oranges one at a time, and place in a single layer over the whipped cream. Place about 1/3 of the mandarin orange segments in a layer over the biscuits. Repeat layers, soaking each biscuit in the juice, and ending with whipped cream on the top. Smooth the top of the dish with a palette knife or large spatula. Refrigerate for at least 4 hours or overnight to let the flavors mingle before serving.
Place sauerkraut in a large pan or casserole dish and pour in 4 cups of boiling water. Add prunes, allspice, and bay leaves. Simmer until Sauerkraut is soft, about 50 minutes. Pour about 1 cup of boiling water over mushrooms and soak to rehydrate, about 30 minutes. Drain and chop mushrooms, reserving the liquid. Heat oil in a frying pan over medium to high heat. Add onion and sausage. Saute while stirring until onion is soft and sausage is browned, about 5 minutes. In a separate pan, bring about 4 cups of water to a boil. Add beef, pork, and bacon. Simmer until cooked through for 20 minutes, then drain. When sauerkraut is soft, add the drained meat mixture, sausage-onion mixture, and soaked mushrooms; mix well. Simmer uncovered over low heat, about 20 minutes. Pour in red wine and cook for 15 minutes until flavors are well blended. Season with caraway seeds, marjoram, salt, and pepper. Stir in tomato puree. If the stew is too dry, pour in some of the water reserved from soaking the mushrooms, and simmer so flavors combine, about 5 minutes.
Heat lemon juice, water, sugar, lemon zest, and cornstarch in a pot over medium heat. Simmer until thickened, about 5 minutes; remove from heat. Sterilize the jars and lids in boiling water for at least 5 minutes. Pour the lemon syrup into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. Process jars in boiling water in a large pot for 10 minutes; remove jars from pot and allow to cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight.
In a medium bowl, whip cream until soft mounds form. Gradually add sugar, whipping until cream forms stiff peaks. Gently fold in bourbon. Chill until ready to serve.
Preheat oven to 350 degrees F (175 degrees C). Grease two 24-cup mini muffin tins or line cups with paper liners. Whisk flour, baking powder, baking soda, and salt together in a bowl. Combine coconut oil, butter, white sugar, turbinado sugar, and brown sugar in a large bowl; beat with an electric mixer on high speed until well combined, about 4 minutes. Add eggs one at a time, beating well after each addition. Add yogurt and almond extract and beat on medium-low to incorporate. Mix in flour mixture on the lowest speed until batter is just combined. Fold cherries, coconut, and milk chocolate chips into the batter. Fill muffin tins 3/4-full of batter using a small scoop. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 10 to 15 minutes. Cool on a wire rack for 10 minutes. Combine confectioners' sugar, cherry jam, and heavy cream in a small bowl; mix with a spoon until no lumps of confectioners' sugar are visible and glaze is smooth. Thin with more cream if needed. Drizzle over scuffins.
Toss the lemon slices in kosher salt to coat, and place them into a sterile 2 quart glass jar. Pour in the lemon juice, cover tightly, and let stand on the counter for 1 week. Turn the jar over daily. At the end of the week, top the jar off with enough olive oil to cover the lemons. This will keep in the refrigerator for up to 4 months. To use, pull the lemon pulp from the peel, and scrape out the pith to leave only the yellow rind. Julienne, and add to your favorite dish for a lemony zing.
Preheat oven to 375 degrees F (190 degrees C). Cream the butter with the sugar and the honey. Stir in the eggs and vanilla. Add the flour and baking soda. Stir in the chopped candy bars and chopped walnuts. Place teaspoon sized cookies about 2 inches apart on an ungreased baking sheet. Bake at 375 degrees F (190 degrees C) for 10 minutes or until golden brown.
Place the blanched almonds in the container of a food processor or blender. Process until finely ground, but do not make almond butter. Transfer the almonds to a medium bowl, and mix with egg whites, confectioners' sugar, and almond extract. Knead until the dough is smooth and uniform. If you have a stand mixer, use the dough hook attachment to mix. Divide into pieces and color as desired to make fruits, or whatever you desire.
Pour the chicken stock into a large pot, and bring to a boil. Add the celery, carrots and onion to the pot. Whisk together the flour, salt, pepper, and milk; add to the pot along with the margarine. Boil for 10 minutes, then strain out the vegetables by pouring through a sieve, or if the vegetables are large enough, a colander may be used.
In a saucepan, heat milk until hot, but not boiling. Whisk in the chocolate and the crushed peppermint candies until melted and smooth. Pour hot cocoa into four mugs, and garnish with whipped cream. Serve each with a candy cane stirring stick.
Mix red wine, honey, and 1 cup water together in a large bowl. Add hickory wood chips and soak for 10 minutes. Preheat smoker to 250 degrees F (120 degrees C) according to manufacturer's instructions. Mix oil, sage, salt, and pepper together in a bowl. Place pork on a rimmed baking tray and coat with oil-herb mixture. Place pork on highest rack in smoker. Add wood chips according to manufacturer's directions. Smoke until pork is no longer pink in the center and an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 45 minutes. Transfer pork to a serving platter. Mix marmalade and 1 cup water in a saucepan over low heat. Stir until heated through, about 5 minutes. Pour over pork.
Whisk lime juice, cilantro, garlic salt, and black pepper together in a large glass or ceramic bowl. Add chicken; toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, 30 minutes to overnight. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken from marinade and shake off excess. Discard remaining marinade. Cook chicken on the preheated grill, turning occasionally, until no longer pink at the bone and juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Place cucumber, green onions, lemon juice, dill, yogurt, chicken stock, salt, and black pepper in a blender. Puree until smooth; chill at least 1 hour before serving.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Chill beaters of an electric mixer and a metal or glass mixing bowl in the freezer. Combine flour, 1/2 cup confectioners' sugar, butter, and lemon juice with 2 forks in a large bowl until thoroughly combined; press mixture into bottom of prepared baking dish. Bake crust in the preheated oven until firm and lightly golden brown, 20 to 25 minutes. Let crust cool completely. Whisk pudding mix and milk in a large bowl for 2 minutes; allow to stand until softly set, about 3 more minutes. Beat cream, sour cream, 2/3 cup confectioners' sugar, and vanilla extract in the chilled bowl, using the chilled beaters, until mixture is thick and fluffy, 3 to 5 minutes. Mixture should form stiff peaks when beaters are lifted straight up. Refrigerate cream mixture for 20 minutes to continue to thicken. Spoon lemon pudding in an even layer over the crust and top with whipped cream mixture in a layer; sprinkle with lemon zest.
In a saucepan with a lid, combine zucchini, corn, onion, green pepper, tomato, and vegetable oil. Cover, and cook over medium heat until tender. Gently stir in the sugar; add cheese on top, but do not stir. Cover, and continue cooking until cheese is melted. Stir, and add remaining cheese; cover, and continue cooking until melted. Serve warm.