HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a medium bowl place cracked wheat and pour hot water, (does not need be boiling), over wheat. Add melted margarine, molasses, honey, nonfat milk, flax seed and sunflower seeds and mix well. Cool to lukewarm and stir in the sourdough starter. With a large wooden spoon start stirring in the flours, 1 cup at a time, beginning with the whole wheat then the bread flour. When dough is stiff enough to work, turn out onto a floured surface and knead a good 10 to 12 minutes, working in as little of the remaining flour as necessary. When smooth and elastic, shape dough into a ball and put it into a greased bowl, turning to coat all sides. Cover, place in a warm, draft-free spot, and let rise until doubled in bulk, about 1 1/2 hours, punch down risen dough and set aside again to rise in a warm spot until doubled, about 1 hour. When the second rising is complete, punch down the dough and shape into two loaves. Place dough in two well-greased 9x5 inch loaf pans, cover and let rise again until doubled in bulk, or until the dough reaches the tops of the pans, about 1 hour. Brush tops with an egg wash, made by whisking one tablespoon water into one whole egg until well blended. Bake in a preheated 375 degree (190 degrees C) oven for 30 minutes, after 15 minutes rotate pans and spray with cold water, continue baking until the loaves test done by the hollow sound made when tapped on the top and bottom. Cool on racks in the pans for 10 minutes, then turn out onto the racks to cool completely.
Place the corned beef into the bottom of a large slow cooker. Scatter the pickling spice over the brisket. Layer the celery, carrots, potatoes, and onion atop the brisket, respectively. Pour the stout beer into the slow cooker. Add enough hot water to the slow cooker to cover the brisket by at least 1 inch. Cook on High until the brisket reaches the desired consistency, 7 to 8 hours. Remove the brisket and vegetables from the slow cooker to a large bowl; cover with aluminum foil to keep warm. Remove 1 cup of the liquid in the slow cooker; pour into a small pot over medium heat. Cook the liquid until the volume is reduced by about half, about 10 minutes. Transfer the reduced liquid to a small bowl; stir the horseradish and sour cream into the liquid to make a sauce. Submerge the cabbage wedges in the liquid remaining in the slow cooker; cook until the cabbage softens yet retains some crispiness, 20 to 30 minutes. Remove the cabbage to a platter. Ladle remaining liquid from the slow cooker into a bowl. Slice the brisket across the grain. Serve with the vegetable mixture, cabbage, horseradish sauce, and liquid from the slow cooker.
Toss carrots, chopped cilantro, and crushed peanuts together in a large bowl. Stir lemon juice, sugar, and salt into carrot mixture. Set aside long enough to allow the sugar to dissolve, about 10 minutes. Garnish with cilantro to serve.
In a large bowl, beat the confectioners' sugar with butter until smooth. Stir in the egg and vanilla. Combine the flour, baking soda and cream of tartar; mix into the batter until well blended. Cover and refrigerate dough for 2 to 3 hours. Preheat oven to 375 degrees F. Divide dough in half and roll 3/16 inch thick on floured surface. Cut dough with cookie cutters and sprinkle with white sugar. Place cookies onto greased baking sheets. Bake for 7 to 8 minutes in the preheated oven, or until delicately golden.
Preheat the oven to 350 degrees F and line a baking sheet with Reynolds Wrap(R) Aluminum Foil. Spray or grease the foil. Wipe the mushrooms clean with a damp paper towel and remove the stems. Place the mushrooms gill side up on the baking sheet and sprinkle with a bit of salt. Bake the mushrooms for 10 minutes to just soften. Finely chop the celery, leeks and garlic. In a saucepan over medium heat, warm 1 tablespoon of the olive oil. Once warmed, add the leek mixture and sea salt. Saute until softened, about 5-6 minutes. In another bowl, combine the pecans, panko breadcrumbs, Parmesan, beans, pepper flakes and black pepper. Stir to mix, mashing the beans a bit with the back of a spoon. Add the leek mixture, remaining tablespoon oil, and stir again. The filling mixture can be made an hour in advance. Spoon the vegetable mix into the mushroom caps, filling them generously. Sprinkle the tops with a little extra Parmesan and the grated fontina. Bake the mushrooms for another 10 minutes or until barely golden on top. Sprinkle with parsley and serve warm.
Stir together soy sauce, Worcestershire sauce, liquid smoke, and hot pepper sauce in a bowl. Season with garlic powder, onion powder, pepper, and sugar; stir until mixed. To use, toss one pound of thinly sliced meat with the marinade until well coated. Place into a resealable plastic bag, and squeeze out the air. Marinate in the refrigerator for 48 hours, mixing twice. Remove meat from marinade, and discard excess marinade. Prepare jerky according to the manufacturer's directions of your smoker or dehydrator.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish. In a food processor, blend sunflower seeds, whole wheat flour, nutritional yeast, salt, vegetable oil, lemon juice, potato, carrot, onion, celery, garlic, water, thyme, basil, sage, savory, pepper and dry mustard. Process the mixture until almost smooth. Transfer mixture to the baking dish. Bake in the preheated oven 1 hour, or until bubbly and lightly browned.
Grease a 9x9 inch square pan. Melt butter in large saucepan over medium heat. Stir in brown sugar and vanilla. Mix in the oats. Cook over low heat 2 to 3 minutes, or until ingredients are well blended. Press half of mixture into the bottom of the prepared pan. Reserve the other half for topping. Meanwhile, melt chocolate chips and peanut butter in a small heavy saucepan over low heat, stirring frequently until smooth. Pour the chocolate mixture over the crust in the pan, and spread evenly with a knife or the back of a spoon. Crumble the remaining oat mixture over the chocolate layer, pressing in gently. Cover, and refrigerate 2 to 3 hours or overnight. Bring to room temperature before cutting into bars.
Preheat oven to 350 degrees F (175 degrees C). Line 24 standard muffin cups with papers. Whisk flour, baking powder, salt, and baking soda together in a large bowl. Beat white sugar, butter, and orange zest together in a bowl with an electric mixer at medium speed until light and fluffy, about 3 minutes; beat in eggs, one at a time, beating well after each addition. Stir cream, orange juice, and vanilla extract together in a cup. Beat flour mixture into butter mixture on low speed in 3 batches, alternating with cream mixture and ending with flour mixture, just until fully combined. Fill prepared muffin cups 3/4 full with batter. Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 25 minutes. Allow to cool completely on a wire rack, about 30 minutes.
Grease a disposable 8x8 inch baking pan. Stir sugar, corn syrup, and vinegar together in a heavy saucepan until the sugar is just mixed in, and the mixture looks like dirty sand. Place pan over medium-low heat. Cook to 307 degrees F on a candy thermometer, about 15 minutes. Remove from heat; gently stir in baking soda. Pour candy into prepared pan and let cool in a draft free area. Break cooled candy into bite-size pieces. Melt chocolate chips in a double boiler. Dip candy pieces in chocolate to coat. Let chocolate harden; store candy in an airtight container.
In a large saucepan over medium heat, combine chocolate, butter and milk. Bring to a boil, stirring frequently. Remove from heat and beat in confectioners' sugar, salt and vanilla. Beat until smooth, adjusting consistency with milk or sugar, if necessary.
Preheat oven to 450 degrees F (230 degrees C). Oil a 12x15 inch pan with olive oil. Place salt pork in a large, deep skillet over medium heat. Cook until evenly brown, stirring occasionally. Stir in 1 chopped onion, and continue cooking until onion is tender and lightly browned; set aside. Meanwhile, in a large bowl, combine potatoes and remaining chopped onions. Fill the bowl of a food processor with the mixture, and 1 egg. Process until smooth, then transfer to a large bowl. Repeat until all has been processed. Season with pepper. Stir in the salt pork mixture. Blend in flour gradually to absorb some moisture, but err on the side of less flour. Bake in the preheated oven for 25 minutes. Reduce heat to 350 degrees F (175 degrees C), and continue baking for 1 hour, or until top is evenly browned.
Place the dried black mushrooms and soybeans into 2 separate large containers and cover each with several inches of cool water; let stand 8 hours to overnight. Rinse and drain the mushrooms and soy beans. Trim tough stems from mushrooms; cut each mushroom into halves. Bring a pot of water to a boil. With a sharp knife, cut an X shape into the peel of each chestnut. Add chestnuts to the boiling water; cook until hot, 3 to 4 minutes. Drain and plunge immediately into a large bowl of ice water to stop from cooking further. Drain and set aside. When cool enough to handle, peel the chestnuts from the shells and discard the skins and peels. Set the peeled chestnuts aside. Bring 16 cups water and long-grain rice to a boil in a large pot. Reduce heat to medium-low and cook at a simmer for 30 minutes. Heat oil in a wok or large skillet over medium-high heat to 400 degrees F (200 degrees C). Cook and stir bok choy in hot oil quickly, about 1 minute; add to the rice. Stir peeled chestnuts, black mushrooms, soy beans, water chestnuts, red dates, and salt into the rice. Bring the mixture to a boil, reduce heat to medium-low, and simmer 30 minutes. Stir chicken into the rice mixture, bring again to a boil, reduce heat to medium-low, and simmer until chicken is no longer pink in the middle, about 10 minutes.
Dissolve gelatin in boiling water. Refrigerate 1/2 hour, or until it begins to gel. Mix together orange, cranberries, apples and sugar. In a 9x13 inch dish, mix the gelatin, fruit mixture, celery and walnuts Chill in the refrigerator 3 to 4 hours, until firm.
Insert 1 pop stick into the cut end of each banana. Place the bananas on a wax paper covered baking sheet and freeze until the bananas are frozen, about 2 hours. Melt the chocolate and butter in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Dip the frozen bananas in the melted chocolate, spooning the chocolate over the banana to cover it completely. Roll in coconut if desired. Place the dipped bananas on the wax paper-covered baking sheet, and freeze until the chocolate is firm.
Bring a large pot of lightly-salted water to a boil; drop in the green beans and return to a boil. Cook uncovered until the beans are bright green and barely tender, about 6 minutes. Drain and set aside. Melt the butter in a large skillet over medium-low heat; whisk the cream, 2 tablespoons of Parmesan cheese, and nutmeg into the melted butter. Bring the mixture to a simmer. Gently stir the beans into the mixture to coat; season with salt and pepper. Return to a simmer, transfer to a serving dish, and sprinkle with 2 tablespoons of Parmesan cheese to serve.
Preheat oven to 350 degrees F. Lay a large sheet of Reynolds Wrap(R) Heavy Duty Aluminum Foil on a baking sheet. In the center of the foil, combine the sausage, onion, sauerkraut, oil, butter, pepper and caraway seeds; mix well. Bring up foil sides. Double fold top and ends to make a packet, leaving room for heat circulation inside. Place the foil package in preheated oven and roast for 30 minutes. Open packets carefully by cutting along top fold with a sharp knife, allowing steam to escape; then open top of foil packet. Stir in the green apples and reseal, adding another piece of foil to the top if necessary. Return to the oven for 10 more minutes. Remove from the oven, add salt to taste and serve.
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish. Layer potato slices in prepared baking dish. Pour cream over potatoes; sprinkle with Parmesan cheese. Season potatoes with salt and pepper. Bake in preheated oven until potatoes are soft, about 1 hour. Remove from oven; gently stir potatoes. Sprinkle with the Cheddar cheese; cover and let rest until cheese is melted, about 5 minutes.
Preheat oven to 375 degrees F (190 degrees C). Sprinkle raisins into the bottom of each tart shell. Beat egg, maple syrup, brown sugar, melted butter, and salt together in a bowl until smooth; pour into tart shells to about 2/3 full. Bake in preheated oven until set, 20 to 25 minutes. Let cool 5 minutes.
Pour broth and water into a large pot over medium-high heat. Add napa cabbage, carrots, snow peas, and green onions. Bring to a boil. Reduce heat to medium. Stir in fish oil and sesame oil. Simmer until vegetables are tender, at least 20 minutes. Drop frozen wontons gently into the soup. Bring back to a boil. Reduce heat to medium; simmer until wontons are translucent, about 10 minutes. Stir in tofu, miso, salt, sriracha, and white pepper.
Preheat the oven to 375 degrees F (190 degrees C). Line a large rimmed baking sheet with parchment paper. Combine butternut squash, fennel, onion, and garlic on the baking sheet. Drizzle with oil and salt and toss until well combined. Roast vegetables in the preheated oven until soft and lightly browned, 35 to 40 minutes. Puree 1/2 of the vegetable mixture in a blender with 1/2 of the broth until smooth. Pour mixture into a large saucepan set over low heat. Puree the rest of the vegetables and broth; add to the saucepan. Stir in marmalade and pumpkin and heat through over low heat. Stir in cream before serving. Season with salt and pepper.
Whisk the vinegar, garlic paste, ginger paste, yogurt, salt, black pepper, and red pepper together in a mixing bowl. Mix in the beef cubes until evenly coated. Cover the bowl with plastic wrap, and marinate in the refrigerator overnight (or at least 30 minutes). Heat the vegetable oil in a large pot over medium heat. Cook and stir the onions in the hot oil until they soften, turn translucent, and begin turning golden brown, about 10 minutes. Add the beef cubes, and cook, stirring frequently until the meat is no longer pink on the outside, about 10 minutes more. Stir in the tomatoes and cook for 5 minutes. Pour in the water, and bring to a simmer. Cover and reduce heat to medium-low; cook until the beef is tender, about 40 minutes. Sprinkle with cilantro to serve.
Preheat oven to 350 degrees F (175 degrees C) Grease and flour a Bundt pan. Melt caramel candy in a small saucepan or a microwave oven. Add 1/2 of the box of pudding to the cake mix, then prepare according to instructions on box. Pour 1/2 of the batter into a Bundt pan. Drizzle melted caramels over batter, then pour the remaining cake batter over the caramel. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes or until a toothpick inserted into the middle of cake comes out clean. Cool completely, then frost. To make the frosting: Beat milk chocolate frosting, cream cheese and remaining 1/2 of the pudding mix. Frost cake. Chill cake at least 1 hour and serve with a big glass of milk. Yummy!
Mix chicken broth, soy sauce, cornstarch, sugar, vinegar, and cayenne pepper together in a bowl until sauce is smooth. Heat oil in a wok or large skillet over medium-high heat; saute chicken and garlic until chicken is no longer pink in the center, 5 to 10 minutes. Add red bell pepper and saute until slightly tender, about 1 minute. Stir sauce into chicken chicken mixture and cook until thickened, about 1 minute. Stir peanuts into chicken mixture and garnish with green onions.
In a food processor or blender, combine the broccoli, sour cream, onion, mayonnaise, lemon juice and chile powder. Blend until smooth. Transfer to a medium bowl, cover and refrigerate until chilled.
Whisk raspberry jam, lemon juice, salt, ginger, and pepper together in a bowl; add chicken and turn to coat. Cover the bowl with plastic wrap and marinate in the refrigerator, 4 hours to overnight. Remove chicken from the marinade and shake to remove excess liquid. Discard the remaining marinade. Heat oil in a skillet over medium heat. Cook chicken in oil until no longer pink in the center and the juices run clear, 7 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Heat olive oil in a saucepan over medium heat; cook and stir garlic until fragrant, about 1 minute. Add onion, jalapeno pepper, and salt; cook and stir until onion is tender, 5 to 10 minutes. Add quinoa and cook until slightly browned, 1 to 2 minutes. Pour in chicken broth and bring to a boil. Reduce heat to low and simmer until broth is absorbed, 15 to 20 minutes. Stir corn, mango, avocado, lime juice, and cilantro into quinoa mixture. Serve immediately or chill and serve cold.
Preheat oven to 375 degrees F (190 degrees C). Spray cookie sheets with non-stick spray. Beat egg whites until frothy. Add cream of tartar and salt. Beat until very stiff. Add sugar slowly by teaspoonful. Beat until glossy. Fold in vanilla, food coloring, and chips. Drop by spoonfuls onto greased sheet. Place in oven. turn OFF the oven. Leave til oven is cold. DO NOT OPEN THE DOOR TO PEEK ... THE COOKIES WILL TURN GUMMY!!!
Combine orange juice, honey, vinegar, olive oil, garlic, ginger, sesame seeds, salt, and pepper in a large resealable plastic bag. Add salmon. Seal and marinate in the refrigerator for 1 to 2 hours. Place a large cast iron skillet in the oven. Preheat the oven to 500 degrees F (260 degrees C). Carefully remove skillet from oven when it just barely starts to smoke. Add vegetable oil and place salmon fillets, skin-side down, in the skillet. Bake in the hot oven until fish flakes easily with a fork, or to your desired doneness, 5 to 9 minutes. Serve immediately.
Preheat oven to 350 degrees F. Drain beans; place in medium bowl. Mix together bread crumbs, basil, thyme, oregano, parsley, garlic powder and cheese in small bowl. Add salt and pepper. Reserve 2 tablespoons for topping. Add remaining mixture and oil to green beans. Transfer beans to an ovenproof dish; sprinkle with the reserved crumb mixture. Bake about 30 minutes or until top is golden and crispy.
Preheat oven to 400 degrees F (200 degrees C). Grease a 9-inch cake pan. Mix corn flour, sugar, baking powder, baking soda, and salt together in a large bowl. Mix almond milk, oil, and maple syrup together in a small bowl. Fold into the corn flour mixture until batter is just moist. Spread mixture into the prepared cake pan. Bake in the preheated oven until a knife inserted into the center comes out clean, 20 to 25 minutes.
Preheat an outdoor grill for medium-high heat and lightly oil the grate. When the grill is hot, close lid and allow to heat, 5 minutes. Place peach halves and lemon, cut-side down, in sugar until coated. Place on the grill; cook until fruits are soft, about 5 minutes. Cool on a cutting board, about 1 minute. Cut peach into slices with a knife; reserve 2 for garnish. Place remaining peach, mint leaves, and simple syrup into a cocktail shaker; juice lemon into the shaker. Gently muddle with a cocktail muddler. Pour in bourbon and ice, cover, and shake until the outside of the shaker has frosted. Strain into a chilled glass; top off with ginger ale, and garnish with grilled peach slices and lemon.
In a medium bowl mix cream cheese, chopped olives and pepper sauce. Spread a thin layer of the mixture on each tortilla. Starting at one end, gently roll tortilla into a tight tube. Wrap with plastic wrap and chill until ready to serve. To serve, slice into 1 inch slices. Serve slices on their side.
Preheat oven to 300 degrees F (150 degrees C). Grease and line with parchment paper one 9x5 inch loaf pan. Cream butter or margarine and sugar together until light and fluffy. Add beaten eggs and orange juice and mix well. Sift flour and baking powder. Reserve 1/3 cup of flour mixture and toss with raisins and cherries (this will keep them from sinking to the bottom of the cake). Add flour mixture to batter and blend. Add floured raisins and cherries to dough and mix until just combined. Pour batter into prepared pan. Bake at 300 degrees F (150 degrees C) for 2-1/2 hours. Don't serve until several days old. Wrap the cake in plastic wrap or foil and store in a sealed tin.
In a large pot with boiling salted water cook penne pasta until al dente. Drain well. Meanwhile, in a medium skillet cook the bacon strips until mostly cooked, but not crisp. Remove from pan, break into bite size pieces. Drain bacon grease from pan. Return cooked bacon to pan, add minced garlic, chopped red onion, olive oil and chili pepper. Saute until onion is soft, about 5 minutes. Add chopped tomatoes, 1/2 cup of grated Parmesan cheese and fresh basil. Simmer for 10 minutes. Pour ingredients into a large bowl. Add additional grated Parmesan cheese to top and serve immediately over cooked and drained pasta.
Dredge cubed chicken in flour. Heat 2 tablespoons olive oil in a large skillet over medium heat. Saute chicken in oil until golden. Set aside. In a Dutch oven, saute diced onion and Italian sausage in remaining 2 tablespoons olive oil until thoroughly cooked. Stir in chicken. Meanwhile, microwave potatoes until done (but not mushy), and cut into cubes (with or without the skin). Stir into chicken and sausage mixture. In a medium bowl, combine white wine, vinegar, and water. Pour into sausage mixture, and cook over medium low heat until mixture begins to thicken. Add hot cherry peppers, and cook until dish reaches desired spiciness (the longer you cook it with the peppers, the spicier it gets!). Meanwhile, cook pasta in a large pot of boiling water until al dente. Drain. Serve chicken and sausage over pasta.
In a small saucepan over medium heat, cook the black beans until heated through. Season with salt and pepper. In a large bowl, toss together the cabbage, romaine lettuce, green bell pepper, corn, and Cheddar cheese. Transfer the tossed salad to serving bowls, and top with the warmed black beans, chicken, tortilla chips, and Ranch dressing.
Cut each piecrust in half and roll each portion to fit 4 (5-inch) mini pie pans. Beat together eggs, sugar, milk, butter, and rice until well blended; stir in remaining ingredients. Divide filling between the 4 pie pans. Place pies on baking sheet; bake in preheated 375-degree F oven for 15 minutes. Lower to 300 F, bake for additional 15-20 minutes until center is set and crust is golden brown. (If crust begins to brown too much, cover crust edges with foil.) If preferred, the filling can be baked in a 10-inch piecrust; just add approximately 30 extra minutes to the cooking time.
Preheat oven to 375 degrees F. Brown meat in large skillet. Meanwhile, mix potatoes, cream cheese, 1/2 cup of the shredded cheese and the garlic until well blended. Drain meat. Return to skillet; stir in vegetables and gravy. Spoon into 9-inch square baking dish; cover with potato mixture and remaining 1/2 cup shredded cheese. Bake 20 min. or until heated through.
Pour the iced tea and lemonade into an ice-filled glass; stir to mix.
Pour the cranberry-raspberry juice into a saucepan. Add the cranberries, maple syrup, and orange zest. Bring to a boil over medium-high heat, then reduce heat to low, cover, and cook until the cranberries pop, about 10 minutes. Remove from the heat, and stir in the chopped walnuts. Let cool for 30 minutes, then scrape into a serving bowl. Cover, and refrigerate overnight before serving.