HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place 1/3 cup sugar and milk in a small saucepan, and stir until the sugar is dissolved. Add 1/4 cup softened butter, and gently warm the mixture until the butter melts and the mixture is warm but not hot (no warmer than about 100 degrees F (40 degrees C). In a large bowl, stir together the yeast with 2 1/2 cups flour until well blended, and pour the milk mixture into the flour-yeast mixture. Stir in 1 beaten egg, and mix until the mixture forms a sticky, wet dough. Turn the dough out onto a well-floured surface, and knead for about 10 minutes, gradually kneading in 1 cup of additional flour or as needed to make a smooth, elastic dough. Form the dough into a round ball, place into an oiled bowl, and turn the dough around in the bowl a few times to coat with oil. Cover the bowl with a cloth, and allow dough to rise in a warm place until doubled, about 1 hour. Cream 1/4 cup softened butter with 1/2 cup of sugar in a bowl until the mixture is light and fluffy, and stir in dry milk powder, 1/2 cup flour, and the coconut until the mixture is smooth and well blended. Set the filling aside. Working on a floured surface, punch down the dough, and cut into 2 equal pieces. Cut each piece into 8 equal-sized pieces (16 pieces total). Form each piece into an oblong bun, and flatten the bun with a floured rolling pin. Scoop up about 1 tablespoon of filling with a spoon, and place in the center of a bun. Pull and pinch the edges of the dough together to enclose the filling in the bun. Repeat with all dough pieces, and place the filled buns, seam sides down, onto the prepared baking sheets. Cover the buns with a cloth, and allow to rise in a warm place 1 hour. Preheat an oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper. For a glossy coating, beat 1 egg in a bowl, and brush each bun with a little beaten egg. Sprinkle each bun with a few sesame seeds. Bake in the preheated oven until the buns are golden brown, 10 to 15 minutes. Allow to cool before serving.
Melt butter in a saucepan over medium-high heat until bubbling and frothy. Whisk in flour until it forms a smooth, golden paste, about 45 seconds. Pour in milk slowly, whisking constantly. Reduce heat to medium-low; cook and stir until thickened, about 5 minutes. Stir white beans into the saucepan. Add green chile peppers, onion powder, cumin, cayenne, salt, and pepper. Cook until heated through, about 5 minutes.
Grate the zest and squeeze the juice from the lemon. Stir the stock, tomatoes, lemon juice and lemon zest in a small bowl. Season the chicken with salt and black pepper. Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 6 minutes or until well browned on both sides. Remove the chicken from the skillet. Reduce the heat to medium. Heat the remaining oil in the skillet. Add the shallots and garlic and cook and stir for 1 minute. Add the stock mixture to the skillet and heat to a boil. Reduce the heat to low. Cook for 4 minutes, stirring occasionally. Return the chicken to the skillet. Cover and cook for 5 minutes or until the chicken is cooked through. Sprinkle with the olives, capers, basil and cheese. Serve with the couscous.
Preheat oven to 400 degrees F (200 degrees C). Place peaches and berries in a colander for about 15 minutes to drain any excess fluid , then transfer to a large bowl. Gently toss with sugar, flour, and cinnamon. Transfer to a pie crust. Dot with butter, and top with remaining crust. Cut vents in top crust, and sprinkle with coarse sugar. Bake 45 minutes in the preheated oven, until crust is golden brown.
Bring a large pot of lightly salted water to a boil. Add egg noodles; cook, stirring occasionally until tender yet firm to the bite, about 3 minutes. Drain. Rinse with cool tap water until cooled, 1 to 2 minutes. Heat oil in a deep skillet over medium-high heat. Add ginger and garlic; cook and stir until fragrant, about 1 minute. Stir in leeks and cook until slightly browned, about 3 minutes. Add carrots and celery; cook and stir, about 2 minutes. Add potatoes; cook and stir, about 2 minutes. Cover skillet and cook until vegetables release some moisture, about 5 minutes. Stir in turmeric, white pepper, and salt. Pour in water and bring soup to a boil. Bring vegetable broth to a boil in a separate pot. Remove from heat and pour in soup. Stir in egg noodles. Return to heat and simmer until flavors combine, about 5 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease muffin pans. Prepare cake mix according to package directions. Combine cream cheese and sugar, cream until light and fluffy. Add egg and salt, beating well. Spoon batter into greased muffin pans filling 2/3 full. Drop a few semisweet chocolate morsels in the center and spoon 1 teaspoon of the cream cheese mixture on top of the chocolate morsels. Bake at 350 degrees F (175 degrees C) for 25 minutes. Let cupcakes cool before serving.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve. Preheat oven to 350 degrees F (175 degrees C). In a large skillet, brown the beef until no longer pink; drain off grease. Add spaghetti sauce, mushrooms, and tomatoes to beef and simmer for 10 minutes or until warmed through. In a 9x13 inch baking dish, pour in beef and tomato mixture and add pasta; mix well. Sprinkle the cheese evenly over the top. Bake in preheated oven for 20 minutes or until the cheese starts to bubble; serve immediately.
Preheat oven to 400 degrees F (205 degrees C). Line cookie sheet with saltine crackers in single layer. In a saucepan combine the sugar and the butter. Bring to a boil and boil for 3 minutes. Immediately pour over saltines and spread t cover crackers completely. Bake at 400 degrees F (205 degrees C) for 5 to 6 minutes. Remove from oven and sprinkle chocolate chips over the top. Let sit for 5 minutes. Spread melted chocolate and top with chopped nuts. Cool completely and break into pieces.
Preheat oven to 400 degrees F (200 degrees C). Rinse asparagus and snap off woody stem ends. Dry asparagus and arrange in a single layer in a shallow baking dish (a nonstick jelly-roll pan works well). Drizzle the olive oil over the asparagus and roll the spears to coat well. Sprinkle lightly with kosher salt. Roast in oven for 7 to 14 minutes depending on the thickness of the spears (thin spears will take much less time than thick ones). When done, asparagus should still be crisp. About 3 to 5 minutes before the asparagus are done, place chopped walnuts in a small pie tin and put into the oven alongside the asparagus. Watch so they don't burn! Remove asparagus and walnuts from the oven. Divide asparagus among four luncheon plates. While asparagus are still hot, sprinkle them with the gorgonzola and the roasted walnuts. Allow to cool slightly. Serve at room temperature for best flavor.
Make pesto: In a small mixing bowl, combine basil, pine nuts, and 1 tablespoon olive oil. In a small bowl, blanch sun dried tomatoes for 30 seconds in boiling water. Drain well, and slice tomatoes into small pieces. In a large skillet over a medium heat, saute garlic in 1/8 cup olive oil. Simmer for 1 minute being very careful not to brown the garlic. Stir in the mushrooms and let them saute until tender. Add the pesto, salt, cayenne, and sun dried tomatoes. Reduce heat to low and let the mixture simmer. Bring a large pot of salted water and pasta to a boil. Let pasta cook until al dente, drain well. In a large mixing bowl, toss pasta and sauce until the pasta is well coated.
Prepare the cake mix according to package directions using any of the recommended pan sizes. When cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended. Melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth. Use a melon baller or small scoop to form balls of the chocolate cake mixture. Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper to set.
Heat olive oil in a large saucepan over medium heat; cook meat until browned on all sides, about 5 minutes. Add pureed tomatoes, garlic, sugar, salt, and pepper. Cover and simmer for 1 hour, stirring occasionally. Set aside. Preheat the oven to 350 degrees F (175 degrees C). Melt butter in a medium skillet over medium heat and add the orzo. Saute until slightly brown, 3 to 5 minutes. Transfer orzo to a baking pan, spreading it out evenly. Remove meat from the saucepan and place on top of the orzo. Pour tomato sauce evenly over meat. Add hot water. Cover with aluminum foil. Bake in the preheated oven until all water is absorbed and orzo is soft, about 1 hour. If the dish becomes too dry, add more water during baking.
Place a large wok or skillet over low heat. Combine the lamb, onion, tomato, garlic paste, ginger paste, peppercorns, cinnamon, dried peppers, cloves, cardamom seeds, and salt in the pan and stir; cover and cook until the mutton is tender, 30 to 35 minutes. Stir in the ghee. Cook until the sauce has thickened, 10 to 15 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. In a medium bowl, mix together the pineapple, rhubarb, white sugar, brown sugar, gelatin, and marshmallows. Pour evenly in the bottom of the prepared pan. In the same bowl, prepare the cake mix according to package directions, substituting the reserved pineapple juice for the as much water in the recipe as you can. pour over the fruit, and spread evenly. Bake for 1 hour in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean. Invert the cake onto a serving platter while still warm, or cut into pieces, and turn upside-down when serving.
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets. In a medium bowl, mix together the butter, sugar, egg, and molasses until smooth. Combine the flour and ginger; stir into the molasses mixture until well blended. Drop large teaspoonfuls of dough about 3 inches apart onto the prepared cookie sheets. Bake for 12 to 15 minutes on the top shelf of your oven. Reduce the oven temperature to 280 degrees F (137 degrees C). Allow the cookies to cool, then return them to a warm oven for 10 more minutes to dry out and become crispy.
In a medium size mixing bowl, combine soy sauce, maple syrup, garlic, ginger root, mustard powder, sesame oil, and Tabasco sauce; mix well to blend. Now add beer, and stir lightly to mix. Prepare steaks by scoring any fatty outside areas on steak with a knife, (this prevents the steaks from curling when barbecuing). Place steaks in a casserole dish, and pour marinade over. Using a fork, punch holes in steaks so that the marinade penetrates into the steaks. Turn steaks over, and repeat punching holes. Cover with clear wrap or foil, and let marinate in the refrigerator for at least 1 hour or longer. You can also refrigerate and marinate overnight. Prepare and preheat barbecue to high heat. Place steaks directly on grill and sear one side for about 15 seconds. Turn steaks over and cook for about 5 minutes, then turn over and cook for another 5 minutes for medium-rare, depending on thickness. Test for doneness by cutting into the middle of the steak.
Place brisket fat-side up on a rack inside an electric pressure cooker. Sprinkle garlic powder and onion powder over brisket; pour beer into the pot. Seal pressure cooker and cook beef on the "meat" setting according to manufacturer's instructions, about 1 hour 30 minutes. Allow pressure to release naturally according to manufacturer's instructions. Transfer brisket to a cutting board. Remove top layer of fat from the brisket. Slice across the grain using an electric knife.
Preheat oven to 350 degrees F (175 degrees C). Line an 8-inch square pan with parchment paper. Beat butter and sugar in a bowl with an electric mixer until pale and fluffy, about 3 minutes. Add whole eggs and egg yolk one at a time, beating well after each addition. Mix in lychee syrup and rose water until thoroughly combined, 2 to 3 minutes. Whisk flour, baking powder, and salt together in a bowl. Add half of the flour mixture to the butter mixture. Beat until flour is thoroughly mixed in before adding second half. Beat until batter is smooth, about 30 seconds. Gently fold in half of the lychees. Pour batter into the prepared pan. Spread remaining lychees evenly on top of the batter. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. If edges brown too quickly, cover pan with aluminum foil. Place pan on a cooling rack to cool cake.
In a heavy saucepan, combine butter, white sugar, and brown sugar. Cook over medium heat, stirring constantly until mixture boils. Boil to brittle stage, 300 degrees F (150 degrees C) without stirring. Remove from heat. Pour nuts and chocolate chips into a 9x13 inch dish. Pour hot mixture over the nuts and chocolate. Let the mixture cool and break it into pieces before serving.
Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, cream together the shortening and sugar until smooth. Beat in the egg, and stir in vanilla and milk. Combine the flour, cocoa, and salt; stir into the creamed mixture until just blended. Fill cookie press, and press onto ungreased baking sheets. Decorate with sprinkles if desired. Bake for 10 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.
Mix coconut flour, salt, baking powder, and baking soda together in a bowl. Beat coconut milk, banana, and xanthan gum together in a separate bowl until smooth; add to flour mixture and stir until there are no clumps. Brush half the bacon drippings onto the cooking surface of a large skillet placed over medium heat to preheat. Spread about half the batter onto the skillet using a silicone spatula to spread to about 1/4-inch thick. Cook until it bottom looks dry and dark brown, 5 to 7 minutes. Flip the pancake and cook until the other side is browned, about 5 minutes more. Repeat with remaining bacon drippings and batter.
In a small mixing bowl, dissolve the yeast in the warm water. Let stand until creamy, about 10 minutes. In a large bowl, combine the yeast mixture, 2 cups of the flour, the whole eggs, egg yolks, sugar, milk and orange zest; mix well. Add the remaining flour, 1 cup at a time, until the dough comes together. Turn the dough onto a lightly floured surface and knead until smooth and supple, about 5 minutes. Flatten the dough out with your hands and smear 1/3 cup of the butter on the dough. Fold up the dough and knead gently to incorporate the butter into the dough. Repeat this twice until all of the butter is incorporated. Use the same method to incorporate the raisins. Lightly oil a large mixing bowl. Place the dough in the bowl and turn the dough to coat with oil. Cover with a damp cloth and let stand in a warm place until doubled in volume; about 1 hour. Preheat oven to 350 degrees F(175 degrees C). Turn the dough onto a lightly floured surface and divide into two equal size pieces. Form each piece into a loaf and place them in two lightly greased 9x5 inch loaf pans. Cover with a damp cloth and let rise until doubled, about 40 minutes. Brush the tops of the loaves with egg whites and bake at 350 degrees F(175 degrees C) until the top of the loaves are golden and the bottom of the loaves sound hollow when tapped, about 30 to 40 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease 9 inch square baking pan. To make crust: In medium mixing bowl, combine flour and salt. Add in shortening until mixture resembles coarse crumbs. Press dough into baking pan and bake for 15 minutes. To make the filling: In large mixing bowl, beat sugar, eggs and bourbon. Slowly add in flour and salt, mixing well. Fold in coconut and pecans. Spread filling over hot crust. Bake 12 to 15 minutes, or until lightly browned. Let cool on wire racks before cutting into bars.
Heat butter and olive oil together in a skillet over medium heat; add garlic, sage, rosemary, thyme, cayenne pepper, salt, and pepper and stir. Mix artichoke hearts into seasoned butter mixture; cover skillet and cook until tender, about 5 minutes.
Take the two lamb racks and cut them into 1-inch bone chops and set aside. Whisk white vinegar, mustard, lemon juice, and salt together in a metal mixing bowl. Whisk in the eggs, one at a time. Mix together the canola oil and olive oil. Slowly drizzle the blended oil into the egg mixture, whisking constantly until it begins to thicken; this should double in volume with mayo-like consistency. Add salt to taste. Add yuzu juice at the end to desired flavor. Turn the skillet on to medium high heat. Place lamb chops on cutting board and season both sides well with the game rub. Add oil to the hot skillet; place chops in hot oil one at a time. Let them cook about 1 1/2 minute per side for a medium rare. Once finished on grill, take off heat and place on platter and top with the yuzu aioli.
Arrange cod into the bottom of a saucepan. Mix water, soy sauce, green onions, ginger, garlic, sesame oil, red pepper flakes, and Chinese five-spice powder together in a bowl; pour over the cod. Place saucepan over high heat and bring liquid to a boil; reduce heat to low and cook at a simmer until cod flakes easily with a fork, 12 to 15 minutes. Remove cod from liquid with a slotted spoon.
Cut the round watermelon slice into 8 wedges and keep them together. Place on a serving dish. Combine chocolate chips and half-and-half in a medium microwave-safe bowl. Heat in a microwave oven for 25 seconds, then remove and stir until chocolate chips are fully melted into the cream. Continue heating in the microwave in 5- to 10-second intervals if necessary. Spoon melted chocolate evenly over the watermelon, stopping before the rind. Top with a generous portion of sprinkles.
In a large bowl, combine the green tomatoes, red tomatoes, cabbage, onion, cucumber, green pepper, and red pepper. Mix with the salt and let stand for 12 to 14 hours in a cool place, if not the refrigerator. Drain and rinse thoroughly. Prepare 8 pint jars with lids and rings by sterilizing and keeping hot. Set aside. In a large pot, combine the brown sugar, celery seed, cinnamon, mustard seed, ginger, garlic, cloves and vinegar. Bring to a boil, stirring to dissolve sugar. Simmer for 10 minutes. Add vegetables, and simmer for another 30 minutes. Bring vegetables to a boil from a simmer and ladle into hot jars, leaving 1/4 inch headspace. Secure lids and rings. Process in a boiling water canner for 15 minutes. Cool to room temperature and refrigerate any jars that fail to seal properly.
Heat oven to 375 degrees F. Unroll 1 pie crust on work surface; use 4-inch cutter to cut into 9 rounds, re-rolling scraps as necessary. Repeat with remaining pastry crust. Core apples; cut crosswise into a total of 9 rings. Whisk egg and water until blended. Place 9 pastry rounds in single layer on parchment-covered baking sheet; brush edges with egg. Top each with 1 each apple ring and cookie. Cover with remaining pastry rounds; press edges together to seal. Crush remaining cookies finely; sprinkle over pies. Bake 18 to 22 min. or until golden brown. Cool completely. Dust with sugar just before serving.
Melt butter in a large skillet over medium heat. Stir in onion, garlic, and jalapeno; cook until onion is soft and translucent. Stir in tomatoes, tequila, water, clam juice, and red pepper. Bring to a boil, then add macaroni. Cover, and simmer, stirring frequently, until pasta is tender, about 10 minutes. Remove from heat, and stir in lime juice.
Preheat your oven's broiler. In a medium bowl, stir together the onion, tomato, celery, bell pepper, cheese, chili powder and salt. Arrange slices of bread on a baking sheet or broiling pan. Top each one with 1/4 of the mixture, spreading out to the edges. Broil for 4 to 5 minutes, or until cheese melts. Watch closely to prevent burning. Serve immediately.
Preheat oven to 350 degrees F (175 degrees C). Place the bread crumbs into a small bowl, and mix in the cream. Allow to stand until crumbs absorb the cream, about 10 minutes. While the bread is soaking, melt 1 teaspoon of butter in a skillet over medium heat, and cook and stir the onion until it turns light brown, about 10 minutes. Place onion into a mixing bowl; mix with the ground beef, ground pork, egg, brown sugar, salt, black pepper, nutmeg, allspice, and ginger. Lightly mix in the bread crumbs and cream. Melt 1 tablespoon of butter in a large skillet over medium heat. Pinch off about 1 1/2 tablespoon of the meat mixture per meatball, and form into balls. Place the meatballs into the skillet, and cook just until the outsides are brown, about 5 minutes, turning the meatballs often. Insides of the meatballs will still be pink. Place browned meatballs into a baking dish, pour in chicken broth, and cover with foil. Bake in the preheated oven until the meatballs are tender, about 40 minutes. Remove meatballs to a serving dish. To make brown gravy, pour pan drippings into a saucepan over medium heat. Whisk the flour into the pan drippings until smooth, and gradually whisk in enough beef broth to total about 2 1/2 cups of liquid. Bring the gravy to a simmer, whisking constantly until thick, about 5 minutes. Just before serving, whisk in the sour cream. Season to taste with salt and black pepper. Serve the gravy with the meatballs.
Heat a large skillet over medium-high heat. Cook chicken until well browned on both sides. Allow chicken to cool slightly. Wrap each thigh in a piece of bacon, and place in slow cooker. Sprinkle garlic and ginger over the chicken; top with Russian dressing. Cook on Low heat for 5 to 6 hours. Season to taste with salt and pepper.
Whisk together maple syrup, egg, and vanilla extract in a large mug. Mix flour, baking powder, and salt in a small bowl. Stir into the maple syrup mixture until well combined. Fold in walnuts and chocolate chips. Microwave at the highest setting until mug cake has set and risen well, about 2 minutes. Keep microwaving at 15-second intervals if it still appears soft.
Wash the lentils in cold water until the water runs clear. Put lentils in a pot with enough water to cover; bring to a boil, place a cover on the pot, reduce heat to medium-low, and simmer, adding water during cooking as needed to keep covered, until tender, 15 to 20 minutes. Drain. Heat vegetable oil in a large skillet over medium heat; cook and stir onions in hot oil until caramelized, about 20 minutes. Mix curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger together in a large bowl; stir into the onions. Increase heat to high and cook, stirring constantly, until fragrant, 1 to 2 minutes. Stir in the tomato puree, remove from heat and stir into the lentils.
In a mixing bowl, combine the cucumber slices, onions, and green peppers. In a saucepan over medium heat, combine the salt, celery seed, vinegar and sugar. Bring the mixture to a boil. Allow the mixture to cool for 10 to 15 minutes. Combine the mixture in the mixing bowl with the mixture in the saucepan. Pack into sterile jars and refrigerate for 24 hours.
Spray cookie sheet with non-stick spray. Preheat oven to 350 degrees F (175 degrees C). In a bowl, mix the flour, sugar, oats, cocoa powder, baking powder, and salt. Mix in the egg whites, syrup, and vanilla. Drop by spoonfuls on the prepared cookie sheet. Bake 10 minutes in the preheated oven.
In a large skillet heat oil over high heat. Saute the onion until almost translucent. Add the stew meat and cook on high heat until meat is browned on all sides; about 3 to 5 minutes. Pour 2 cups water, soy sauce, and Worcestershire sauce into the skillet. Stir in garlic powder, salt and pepper. Bring to a boil and reduce heat. Cover and simmer for 1 1/2 to 2 hours. Meanwhile combine the gravy mix with 1 cup water. Mix thoroughly and stir into the meat mixture. Bring to a boil stirring frequently until slightly thickened.