HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt 1/2 tablespoon butter in a saucepan over medium heat. Stir peaches, maple syrup, and a pinch of salt together in the melted butter; cook, stirring occasionally, until the mixture is syrupy, about 10 minutes. Remove from heat and set aside to cool. Preheat oven to 425 degrees F (220 degrees C). Grease a 10x6-inch baking dish. Mix 1 cup plus 2 tablespoons flour and 1/2 teaspoon salt together in a bowl. Mash unsalted butter into the flour mixture until lumps are the size of small peas. Blend 2 tablespoons sour cream into the mixture; mix until you have a dough-like mixture. Pat the dough into the bottom and up the sides of the prepared baking dish. Bake in preheated oven until browned and crust-like, about 10 minutes. Spread peach mixture over the crust into an even layer. Beat egg yolks, sugar, 3 1/3 tablespoons sour cream, and 2 tablespoons flour together in a small bowl; pour evenly over the layer of peaches. Cover the dish with aluminum foil. Bake in the preheated oven for about 35 minutes. Remove aluminum foil and continue baking until a toothpick inserted into the center comes out clean, about 10 minutes. Let cool slightly before serving warm.
Preheat oven to 325 degrees F (165 degrees C). Mix 1/3 cup brown sugar with water and lemon juice together in an ungreased baking dish until sugar is dissolved. Arrange pear halves, core side down, in the dish, and baste with the sauce. Cover with aluminum foil. Bake pears in the preheated oven for 20 - 25 minutes, or until fork-tender but not mushy. Meanwhile, mix nuts together with the remaining 2 tablespoons brown sugar, 1 1/2 tablespoons brandy, and the yogurt; set aside. In a separate bowl, whip cream until stiff peaks form. Sprinkle in white sugar and remaining 2 teaspoons of brandy, or liqueur of choice, and gently whip a few strokes more. To serve, place one pear half in the center of each serving plate and fill core cavity with nut stuffing. Top with whipped cream. Serve warm.
Melt the butter in a large pot over medium heat, and mix in the olive oil. Saute the onion, carrot, and celery for about 5 minutes, until onion is lightly browned. Stir in the garlic, and continue to cook 1 minute. Mix in the flour. Whisk in the chicken broth, and bring to a boil. Place the potatoes in the pot, reduce heat to low, and cook 15 minutes, until potatoes are tender. Mix the half-and-half into the pot. Stir in the roasted red peppers. Season with thyme, salt, and pepper. Continue cooking until heated through.
Heat the olive oil in a large pot over medium heat. Cook and stir onion in hot oil until soft. Stir black beans, diced tomatoes, chicken, chili seasoning, cumin, salt, and pepper through the onion, breaking up large pieces of chicken until shredded; bring to a boil, reduce heat to medium low, and cook at a simmer until hot, about 15 minutes.
Mix 1 teaspoon sugar, water, and yeast together in a small bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Heat milk in a small saucepan over medium heat until it begins to bubble. Pour into a large bowl. Stir in 6 tablespoons butter until melted. Let mixture cool to 110 degrees F (43 degrees C), about 5 minutes. Mix remaining sugar, yeast mixture, 2 egg yolks, and salt into the milk mixture. Add 3 1/3 cups flour; knead dough until shiny and elastic. Place dough in a greased bowl, turning to coat both sides. Cover with greased plastic wrap; let rise until doubled, 1 to 2 hours. Combine cream cheese, 1 cup sugar, 2 egg yolks, orange liqueur, orange zest, and 1 vanilla extract in a large bowl; beat with an electric mixer until smooth. Mix 1/2 cup sugar and 6 tablespoons flour together in a bowl. Cut in 1/4 cup cold butter with a pastry blender or 2 knives. Stir in almonds. Grease two 9x5-inch loaf pans and line the bottom with parchment paper. Punch down dough and divide in half. Roll 1 half into a rectangle 1/8-inch thick; keep the other half covered. Spread 1/2 of the cream cheese mixture over the dough. Fold in the short ends of the dough and roll up tightly like a jelly roll. Transfer to a prepared loaf pan. Repeat with remaining dough and cream cheese mixture. Brush beaten egg white over the loaves; sprinkle almond topping evenly on top. Cover loaves with greased plastic wrap and let rise until dough reaches above the rim of the pans, about 1 hour. Preheat oven to 350 degrees F (175 degrees C). Bake loaves in the preheated oven until golden brown and an instant-read thermometer inserted into the center registers 190 degrees F (88 degrees C), 40 to 50 minutes. Cool in the pans for 5 minutes. Run a knife along the sides to loosen; let cool completely, about 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). In a small bowl mix the soup and sour cream; set aside. Melt margarine in a medium saucepan over medium high heat. Add onion and chili powder, and saute until tender. Stir in the chicken, chile peppers, and 2 tablespoons of the soup mixture. Cook and stir until heated through. Spread 1/2 cup of the soup mixture in a 9x13 inch baking dish. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla. Roll up tortillas, and place, seam-side-down, in the baking dish. Spoon remaining soup mixture on top, and sprinkle with cheese. Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.
Preheat an oven to 375 degrees F (190 degrees C). Mix flour, baking soda, salt, baking powder, and coconut together in a bowl. Set aside. Beat the margarine, brown sugar, and white sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time. Beat in the vanilla extract and water with the last egg. Mix in the flour mixture until just incorporated. Add more flour if the dough becomes too sticky. Roll the dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets. Make an indentation in each cookie using a 1/2 teaspoon size measuring spoon. Fill each cookie with the raspberry jam. Bake in the preheated oven until slightly golden, 10 to 12 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Cut cabbage into thick slices. Cut each slice in half. Combine cabbage, carrots, mushrooms, green onions, and garlic in a large container. Heat 2 teaspoons oil in a large skillet over medium heat. Cook burger patties, turning occasionally, until heated through, 8 to 10 minutes. Remove from heat and dice. Heat remaining oil in a large skillet or wok until it shimmers. Add cabbage mixture; cook and stir over medium-high heat until cabbage begins to take on a transparent look, 7 to 8 minutes. Stir in burger pieces. Cook until flavors combine, 7 to 8 minutes more. Stir in soy sauce and sesame oil for an Asian kick. Reduce heat and continue cooking, turning occasionally, until carrots are tender, 3 to 5 minutes.
Combine 1/3 cup plus 1 1/2 tablespoon orange juice and sugar together in a bowl. Sift 3/4 cup plus 2 tablespoons self-rising flour and salt in another bowl. Add to juice mixture; mix until batter is just combined. Let batter rest, about 10 minutes. Heat a skillet over medium heat. Coat with cooking spray. Drop spoonfuls of batter into hot skillet and cook until golden, about 2 minutes per side.
Heat a large nonstick skillet over medium-high heat. Add frozen corn; cook and stir until golden brown, stirring occasionally, about 5 minutes. Stir in diced onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Stir edamame, black beans, garbanzo beans, roasted red pepper, sea salt and cumin into corn mixture; cook and stir until heated through, 3 to 5 minutes. Remove from heat. Add cilantro and lime juice; toss to combine.
Put fruit into a slow-cooker; sprinkle with cinnamon. Turn slow-cooker to high. Cover, and cook for 3 hours on high, then switch to low for 2 hours. Stir before serving.
Place a metal mixing bowl and beaters from an electric mixer into the freezer to chill. Trim the end crusts from the brioche bread, and slice the loaf in half; cut each half in half again (4 pieces), and cut each quarter in half to total 8 pieces of brioche. Place 2 cups of strawberries and the water into a saucepan over medium-high heat; cover the pan, and bring to a simmer. Gently steam the berries until they release their juice, about 5 minutes. Beat 1 cup of heavy cream, vanilla extract, and confectioners' sugar together with electric mixer in chilled metal bowl with the chilled beaters until the cream forms soft peaks; set aside. Whisk the eggs and remaining 1 cup cream together in a large bowl, and place the bread pieces into the mixture, spooning the cream over the bread to coat. Allow to stand for 5 minutes. Heat the butter in a skillet over medium heat until fragrant, and lay the coated brioche pieces into the skillet. Cook until the French toast is golden brown, about 3 minutes per side. To serve, place 2 pieces of French toast onto a plate, overlapping slightly. Ladle cooked strawberries and their juice over the French toast, and top with a generous dollop of whipped cream. Top the cream with several fresh strawberries.
Line 2 cookie sheets with wax paper. Set aside. Mix margarine, sugar and sweetened condensed milk in large mixing bowl. Add coconut, pecans, and vanilla; mix well, using a sturdy large spoon. Chill until firm enough to handle. Form into small balls and place on prepared cookie sheets . Chill until very firm. Melt chocolate chips in top pot of double boiler over simmering water. Using a toothpick, dip balls into melted chocolate. Let cool on wax paper.
Stir apples, sugar, cinnamon, and nutmeg together in a large saucepan. Pour rum into apple mixture and stir until apples are evenly coated and a thick sauce forms. Bring apple mixture to a boil over medium heat and cook, stirring frequently, until apples are soft, about 20 minutes. Cool for 5 to 10 minutes before serving.
Place the rice in a saucepan, and bring water to a boil over medium-high heat. Reduce the heat, cover, and simmer, about 20 minutes. Remove from heat and let sit about 5 minutes. Stir the orange zest, cranberries, almonds, and green onions into the rice until blended.
Combine chicken breasts, black beans, chicken stock, corn, tomatoes, enchilada sauce, green chiles, onion, garlic, salt, and cumin in a multi-functional pressure cooker. Close and lock the lid. Select Stew mode and cook on high pressure according to manufacturer's instructions; set timer for 30 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. Remove chicken, shred it with 2 forks, and return it to the soup.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine the cream cheese, onion, mayonnaise, crabmeat, garlic powder, salt and pepper. Spread mixture into a 1 quart baking dish. Bake for 20 minutes in the preheated oven. While the dip is baking, cut a circle in the top of the bread, and scoop out the inside to create a bread bowl. Tear the removed bread into pieces for dipping. Remove baked crab dip from the oven, and stir well. Spoon the mixture into the hollowed out loaf. Place bread bowl and chunks of bread on a medium baking sheet, and bake for an additional 10 minutes. Serve hot.
Line an 8-inch square baking pan with waxed paper. Place chocolate chips, bittersweet chocolate, and sweetened condensed milk in a double boiler over barely simmering water. Stir mixture occasionally until the chocolate has melted. Stir in vanilla extract and nuts. Spread fudge evenly in prepared baking pan. Refrigerate for 2 hours, or until firm. Cut when cool and firm. Store uncovered in the refrigerator.
Preheat oven to 425 degrees F (220 degrees C). In a medium mixing bowl, combine flour, sugar, baking powder, and salt. Mix well, then add water, shortening, and egg. Mix on low speed until ingredients are combined, then beat on medium speed 2 minutes. Spread into pie pan. In a medium bowl mix together pie filling, lemon juice, and apple pie spice. Spread over crust; do not stir. Bake in preheated oven for 40 to 45 minutes, until crust is browned.
Combine cream cheese, beef, onions and pepper sauce with hands or an electric mixer. Shape into a ball. Chill at least 1 hour before serving with crackers.
Toast bread in toaster oven or grill pan. Layer 1/3 cup cheese, Marie's Thousand Island dressing, and tomato slices evenly over the bread slices. Top with the remaining cheese. Grill or broil until cheese has melted, about 3 minutes. Sprinkle with green onions.
In a shallow dish, mix together 3 tablespoons soy sauce, olive oil, 1 clove minced garlic, red pepper flakes, salt, and pepper. Add pork cubes, and turn to coat evenly with marinade. Cover, and refrigerate for 3 hours. In a saucepan, combine beef broth, cornstarch, 2 tablespoons soy sauce, brown sugar, 2 cloves minced garlic, and ginger. Bring to a boil, stirring constantly. Reduce heat, and simmer 5 minutes. Preheat an outdoor grill for high heat and lightly oil grate. Thread pork cubes onto skewers, alternating with mushrooms, onion, tomatoes, and pineapple chunks. Cook on grill for 15 minutes, or until meat is cooked through. Turn skewers, and baste often with sauce during cooking.
Combine water and amaranth together in a saucepan; bring to a boil, reduce heat to medium-low, and simmer until water is absorbed and amaranth grains are fluffy, about 20 minutes. Cool for 10 to 15 minutes. Preheat oven to 375 degrees F (190 degrees C). Beat cooked amaranth and peanut butter together in a large bowl until smooth. Beat in sugar until completely dissolved. Add butter to amaranth mixture and mix; stir in egg until smooth. Whisk all-purpose flour, pastry flour, oats, baking powder, baking soda, and salt together in a bowl. Gradually add flour mixture to amaranth mixture, stirring until the dough starts to come away from the sides of the bowl. Form dough into small balls and place 2-inches apart on a baking sheet. Dip a fork into flour and press dough balls with fork to flatten. Bake in the preheated oven until set, about 15 minutes. Cool on the baking sheet for 3 to 5 minutes before removing to a wire rack to cool completely.
In a large saucepan over medium heat, combine 3/4 cup butter and flour. Cook, stirring, until flour taste disappears, about 7 minutes. Stir in seafood stock and season with salt and pepper. Simmer 15 minutes, then remove from heat and set aside. In a large saucepan over medium heat, cook shrimp shells and onion in 1/4 cup butter until onion is translucent. Stir in garlic, paprika and tomato paste and cook until brown. Stir in brandy and light it on fire. Let it simmer until reduced and thickened. Stir in reserved stock, reduce heat and simmer 45 minutes. Strain through a fine mesh or cheesecloth. Return strained mixture to a simmer in the saucepan. Pour in cream. Dice shrimp and cook until opaque in a medium skillet over medium heat. Stir into soup and simmer 5 minutes. Season with pepper sauce, Worcestershire and Old Bay. Stir in sherry just before serving.
Rinse eggplants, and remove the stems. Place in a large pot of lightly salted water. Bring to a boil, and cook for 10 minutes. Drain, and set aside to cool. In a medium bowl, stir together the garlic, salt, pepper, and cayenne. Cut a slit lengthwise down the center of each eggplant, and pack full of the garlic mixture. Place the eggplants in a glass jar, or glass baking dish. Whisk together the oil and vinegar, and pour over the egg plants to cover. Refrigerate for 2 days before slicing and serving.
Preheat an outdoor grill for medium heat, and lightly oil the grate. Mix together the ground beef, Worcestershire sauce, parsley, and salt and pepper in a bowl, and divide the mixture into 4 portions. Make each portion into a ball, and form a pocket in each ball. Stuff the balls with about 1/4 cup crumbled Roquefort cheese, and gently pat and flatten each ball into a bun-sized burger. Grill the burgers on the preheated grill until no longer pink in the middle, the cheese is melted, and the burgers show nice grill marks, 7 to 8 minutes per side. Serve burgers in heated kaiser rolls, with sliced onion, lettuce, and tomato on the side.
Whisk half-and-half, 1/4 cup broth, cornstarch, Worcestershire sauce, salt, and pepper together in a bowl. Set soup mixture aside. Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Add oil, butter, and onions. Cook for 2 minutes. Add mushrooms and 1/4 cup broth; cook 3 minutes more. Turn pot off. Add soup mixture, green beans, 1/2 cup crispy onions, and remaining 1/4 cup broth. Stir to combine. Close and lock the lid, select manual and set timer for 1 minute. Allow 10 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Carefully release remaining pressure manually. Remove lid and transfer green bean mixture to a serving dish. Let sit to thicken, about 5 minutes. Top with remaining crispy onions.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Combine all ingredients in a skillet, stirring over medium heat until blended. Keep mixture warm. (Mixture will be thin). Drop by teaspoonfuls about 3 inches apart on a well-greased cookie sheet. (No more than four or six cookies per sheet). Bake for five minutes then cool on the cookie sheet for one minute. Quickly remove each cookie with spatula and curl around handle of wooden spoon. If cookies get too brittle to curl, return to oven for a minute to soften. To keep crisp, store airtight.
Preheat an oven to 450 degrees F (230 degrees C). Fill a large pot with water and bring to a rolling boil over high heat. Place Brussels sprouts in water and cook for 2 minutes. Remove sprouts from water and transfer to ice water to cool. Drain and pat dry. Set aside. Place onions in boiling water; cook until nearly tender, about 10 minutes. Remove from water, rinse with cold water, and pat dry. Set aside. Melt butter in an ovenproof skillet over medium heat. Stir in Brussels sprouts and onions; toss with butter to coat. Stir in salt and black pepper; cook for 2 minutes. Transfer skillet to the preheated oven and roast until golden and tender, 15 to 20 minutes. Garnish with lemon wedges and serve.
In a medium sized glass jar, combine the non-dairy creamer, chocolate drink mix, instant coffee, sugar, cinnamon and nutmeg; mix well. To prepare, place 2 tablespoons mix in a mug, pour in 3/4 cup boiling water, and stir until dissolved. Serve hot.
Mix cannellini beans, onion, celery, carrot, lemon juice, parsley, olive oil, sage, lemon zest, garlic, salt, and red pepper flakes together in a large bowl; marinate at room temperature for 30 minutes.
Preheat oven to 375 degrees F (190 degrees C). Spread pecans onto a baking sheet. Bake pecans in the preheated oven until toasted and fragrant, 5 to 7 minutes. Set aside to cool. Whisk 1/2 cup orange juice and cornstarch together in a small saucepan; cook and stir over medium heat until mixture thickens, 3 to 5 minutes. Remove saucepan from heat and stir in honey until dissolved. Stir remaining 1/4 cup orange juice, olive oil, lime juice, tarragon leaves, salt, and pepper into orange juice mixture. Chill dressing in refrigerator, at least 30 minutes. Spread herb salad mix into a serving bowl or on individual plates; top with persimmon slices, pomegranate seeds, and pecans. Drizzle cooled dressing over salad.
Preheat oven to 325 degrees F (165 degrees C). Combine ground beef, ground turkey, egg, celery, rolled oats, skim milk, ketchup, onion, green pepper, parsley, dry mustard, salt, minced garlic, and black pepper in a bowl until thoroughly combined; mixture will be moist. Transfer mixture into a 5x9-inch loaf pan. Bake in the preheated oven until an instant-read meat thermometer inserted into the center of the meatloaf reads at least 160 degrees F (70 degrees C), about 1 1/2 hours. Meatloaf may still look pink inside due to ketchup.
Divide sweetened condensed milk and cream cheese between 2 bowls. Blend each mixture until combined. Add 2 cups milk and both banana pudding mixes to one bowl; stir until thickened. Fold in 1/2 of the sliced bananas, 1/2 of the 12-ounce container of whipped topping, and 1/2 of the wafers. Add remaining 1/2 cup milk and coffee liqueur to the second bowl. Stir in chocolate pudding mixes until thickened. Fold in remaining 6 ounces whipped topping and graham crackers. Spread the coffee-chocolate pudding over the bottom of a glass trifle bowl. Layer on 1/2 of the 8-ounce container of whipped topping. Add banana pudding. Top with remaining whipped topping. Refrigerate, 8 hours to overnight.
Bring water and butter to a boil in a saucepan; remove from heat. Add couscous and stir well. Cover saucepan and let couscous sit until water is absorbed, about 5 minutes. Fluff couscous with a fork. Heat olive oil in a skillet over medium heat; cook and stir cannellini beans, kale, and garlic in the hot oil until kale is wilted, 5 to 10 minutes. Mix kale mixture into couscous; fold in almonds. Spoon couscous mixture into 4 serving bowls; top with Parmesan cheese. Season with salt and black pepper.
Slice beef into very thin strips. Heat half the oil in skillet over medium-high heat. Cook beef until browned, stirring often. Set beef aside. Add remaining oil. Add onion and cook over medium heat until tender. Pour off fat. Add soup and paprika. Heat to a boil. Stir in sour cream and return beef to skillet. Heat through. Serve over noodles. Sprinkle with parsley.
Mix grapes, strawberries, peach, blueberries, and apple together in a bowl. Pour orange juice over fruit salad and stir.
Preheat grill for medium-high heat. Grill beef to desired doneness, and allow to cool. While beef is cooling, stir together fish sauce, lime juice, kecap manis, garlic, ginger, cilantro, sesame oil, and chili oil; mix in the green onions and shallots. Adjust seasoning to your taste. Cut beef into bite-sized pieces. In a large bowl, toss with onion, tomatoes, cucumber, and chili peppers. Pour in the dressing, and toss to coat.
Blend yogurt, strawberries, tofu, banana, milk, and sugar together in a blender until desired consistency is reached.
Preheat oven to 375 degrees F (190 degrees C). Mix butter or margarine, sugar and egg together. Stir in baking mix, nuts, and chocolate chips. Drop teaspoonfuls of dough about 2 inches apart on ungreased baking sheet. Bake about 10 minutes, or until lightly browned.
Prepare rice according to package directions. When rice is ready, add chicken to pot and continue to stir over low heat. Mix in soup, and continue cooking until heated through.
Prepare spinach according to package directions; drain well. In a large saucepan over medium-high heat, combine spinach, mushroom soup and butter. Bring to a low boil. Season with garlic salt to taste.
Soak cashews in a bowl of water, 8 hours to overnight. Drain cashews and discard water. Place cashews, nutritional yeast, and salt in the bowl of a food processor; blend until smooth and creamy, 10 to 15 minutes. Add yogurt; mix until well combined. Stir in chopped chives. Let sit at room temperature for 1 hour before refrigerating.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a large bowl, cream together the butter and sugar until smooth. Blend in the egg and vanilla. Combine the flour, cocoa, baking soda and salt; stir into the creamed mixture. Finally, mix in the chopped cherries and walnuts. Drop by rounded spoonfuls onto the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.