HumbleIntelligence/food-ner-1-Million huggingface dataset:
To rice potatoes: place potatoes in a saucepan with water to cover. Bring to a boil, and cook for 20 minutes, or until tender. Drain potatoes, and cool slightly. Hold the ricer over a bowl and force the potatoes through the sieve until completely processed. You will need 1 cup riced potatoes for the recipe. Preheat oven to 325 degrees F (165 degrees C). Sift together flour, baking powder, cloves and cinnamon; set aside. Beat butter and sugar with an electric mixer until light and fluffy. Add yolks, one at a time, beating well with each addition. Add 1 cup riced/mashed potatoes, heavy cream, ground almonds, grated chocolate, and lemon zest and mix well. Blend in flour mixture and mix until combined. Beat egg whites with an electric mixer until medium-stiff peaks form. Fold 1/3 of the egg whites into batter to lighten it, then fold in remaining egg whites until no streaks remain. Pour batter into a 9-inch springform pan. Bake in preheated oven until a toothpick inserted into the center of cake comes out clean, about 1 1/2 hours. Let cool, then frost with chocolate frosting.
Preheat oven to 350 degrees F. Grease and flour two 8 1/2 x 4 1/2-inch loaf pans. Stir together cranberries, walnuts and granulated sugar in large bowl; set aside. Combine cake mix, milk and cream cheese in large bowl. Beat at medium speed with electric mixer for 2 minutes. Add eggs, 1 at a time, beating for 2 minutes. Fold in cranberry mixture. Pour into prepared pans. Bake 45 to 50 minutes or until toothpick inserted in centers comes out clean. Cool in pans 15 minutes. Loosen loaves from pans. Invert onto cooling rack. Turn right side up. Cool completely. Dust with icing sugar.
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain. Heat 1 tablespoon oil in a skillet over medium heat; cook and stir eggs in the hot oil until set and scrambled, about 5 minutes. Heat remaining 2 tablespoons oil in a separate skillet over medium-high heat; saute onion, mushrooms, peas, and carrots until onion is browned, about 10 minutes. Add pasta to onion mixture and toss. Add eggs and mix well. Sprinkle Parmesan cheese, salt, and pepper over pasta mixture and toss.
Dissolve 3 tablespoons salt in 8 cups of water in a bowl and brine lingcod at room temperature for 30 minutes. Drain brine and rinse and dry cod; season 1 side with salt and pepper. Preheat oven to 400 degrees F (200 degrees C). Cut lemon in half; zest 1 half and cut the other half into wedges. Melt 1/4 cup of butter in a skillet over medium-high heat. Add cod; cook until fillets are golden brown on both sides, about 5 minutes per side. Transfer fillets into a baking pan; squeeze zested half of lemon over cod. Combine bread crumbs, Parmesan cheese, lemon pepper, and lemon zest in a bowl. Top fillets with bread crumb mixture. Cut remaining butter into pieces and dot top of fillets. Bake fillets in the preheated oven until bread crumb mixture is golden brown and cod flakes easily with a fork, 15 to 20 minutes.
In a medium bowl, mash oysters with a fork. Mix in cream cheese, Worcestershire sauce, and lemon pepper.
Whisk agave, molasses, ginger, vanilla extract, cinnamon, cloves, and salt in a bowl until well-mixed, about 2 minutes.
Place meatballs and pasta sauce in a saucepan. Bring to a simmer over medium-high heat; reduce heat. Simmer 40 minutes. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain. Transfer drained spaghetti to saucepan with meatballs and sauce; stir to combine. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Place pie crusts on lightly floured work surface. Use a 5-1/2-inch circular cookie cutter and cut out as many dough circles as you can. Divide circles in half; roll out half so they are just slightly larger than the others. Arrange the smaller dough circles on a work surface. Top with a small pile of spaghetti and sauce with 1 meatball in the center. Leave an empty border around the edges for crimping. Place a second larger dough circle onto the first. Press this circle over the top of the meatball, with the edges reaching past the spaghetti. Fold the sides of the bottom circle over the top piece of dough. Pinch the fold firmly to seal into place. Whisk egg and milk together to make an egg wash. Brush over top and sides of each hand pie with the egg wash. Place onto a parchment-covered baking sheet. Bake in preheated oven until pies are golden brown and filling is piping hot, 25 to 30 minutes.
Preheat an oven to 450 degrees F (230 degrees C). Scrub and dry potatoes, then prick several times with a fork and place onto a baking sheet. Bake in preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove, cool, and peel. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble. Preheat oven to 400 degrees F (205 degrees C). Lightly grease a pizza pan. Mix pizza crust mix, water, and oil in a large bowl with a fork until ingredients combine. When dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Let stand for 5 minutes. Shape dough into a flat circle and place on pizza pan. Build up edges slightly. Bake pizza dough in preheated oven until crust is firm and begins to brown, 5 to 6 minutes. Toss butter with garlic powder, Italian seasoning, and potatoes in a large bowl. Combine sour cream and ranch dressing in a small bowl; spread over crust. Top with potato mixture, bacon, onions, mozzarella cheese, and Cheddar cheese. Bake in preheated oven until cheese is melted and lightly browned, 15 to 20 minutes. Let stand 5 minutes before cutting.
In a large saucepan, combine the mushrooms, onion and chicken broth. Bring to a boil, then simmer covered for 15 minutes over low heat. Stir together the melted butter and flour to make a paste. Stir the paste into the pan with the vegetables. Increase the heat to medium, and gradually stir in the milk. Continue stirring constantly. When the mixture thickens and begins to boil, stir in the cream. Cook over low heat without boiling for about 10 minutes, or until the mushrooms are tender. Season with salt and pepper. Ladle the soup into bowls, and trim pieces of toast to fit the bowls. Butter the toast, and place on top of the soup. Sprinkle the cheese over the bread and serve.
Bring a large pot of lightly salted water to a boil. Place linguini in the pot, cook 9 to 11 minutes, until al dente, and drain. Melt the butter in a large pot over medium heat, and saute the cashews 5 minutes, until lightly browned. Mix in the cooked linguini, teriyaki sauce, ginger, and green onion, and continue to cook and stir until heated through.
Melt the chocolate chips in a heavy saucepan over very low heat. Stir to evenly melt. Cream together the butter and sugars until light. Beat in the eggs, one at a time. Stir in the melted chocolate and vanilla. In a bowl, whisk together the flour, baking powder and baking soda. Add to the butter mixture slowly. Blend thoroughly. Shape into 1-inch balls and place on a greased cookie sheet. Bake at 350 degrees F (180 degrees C) for 12 to 14 minutes. Let sit on cookie sheet for a minute or two before removing to a rack to cool.
Melt the butter in a large pot over medium heat. Saute the leeks and onion in the butter for 5 minutes, or until tender. Pour in the broth and the milk and mix well. Bring to a boil, reduce heat to low and simmer for 5 minutes. Stir in the potato flakes, salt, celery salt and parsley. Allow to thicken and heat through.
Heat olive oil in a large saucepan over medium heat. Stir in the garlic and cook until lightly brown. Stir in tomato puree, water, red wine, salt, sugar and crushed red pepper. Bring to a boil. Reduce heat and simmer 30 minutes, stirring occasionally Bring a large pot of lightly salted water to a boil. Add linguine and cook for 8 to 10 minutes or until al dente; drain. Stir calamari into the tomato puree mixture. Continue to simmer approximately 15 minutes, until squid is opaque. Check frequently to avoid overcooking squid. Serve squid and sauce over cooked linguine.
Place raisins, sugar, butter, slightly beaten eggs, milk, and vanilla in a large heavy-bottomed saucepan. Cook over medium heat, stirring frequently, until mixture is hot, slightly thickened, and just beginning to bubble. Cool slightly, uncovered, in the refrigerator. Stir flour with baking powder, baking soda, and salt in a large mixing bowl. Make a well in centre, and pour in warm raisin mixture; stir just until combined. Stir in nuts until evenly mixed. Spoon batter into greased muffin cups. Bake in center of oven at 350 degrees F (190 degrees C) until golden, about 15 to 17 minutes. Remove from oven, and immediately pour about 1 teaspoon syrup over each muffin. Cool muffins in pan for 10 minutes, then remove to a rack. Serve warm.
Preheat an outdoor grill to 400 degrees F (200 degrees C). Place turkey breast-side up in a roasting pan. Put water in a large pot and bring to a boil. Add butter, seasoned salt, bouillon cubes, and black pepper to the pot; stir basting liquid well to combine. Draw up 30 milliliters basting liquid in a marinade injector; inject throughout bird. Pour remaining liquid into bottom of roasting pan, cover with aluminum foil. Bake turkey on the preheated grill, basting every 30 minutes, until no longer pink at the bone and the juices run clear, about 3 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh should read 165 degrees F (74 degrees C). Remove turkey from grill, keep covered, and allow to rest in a warm area 10 to 15 minutes before slicing.
Preheat oven to 350 degrees F (175 degrees C). Mix butter, dill, garlic, lemon zest, cumin, salt, and ground black pepper in a bowl. Cut cauliflower stem flush with the rest of the head so it can stay upright in a casserole dish. Spread butter mixture evenly over the top and sides of cauliflower, place in a casserole dish, and cover with foil. Roast in the preheated oven until tender and cooked through, about 1 1/4 hours. Transfer to a platter and spoon any liquid in the casserole dish over the cauliflower.
In a small bowl, stir together the mayonnaise, sugar and chili garilc sauce. Use immediately or refrigerate and use within one week.
In a large saucepan, heat oil. Cook onion and celery in oil for 5 to 8 minutes, or until tender. Add garlic, and cook for 30 seconds, continually stirring. Stir in beans, chicken broth, pepper, thyme and 2 cups water. Bring to a boil, reduce heat, and then simmer for 15 minutes. With slotted spoon, remove 2 cups of the bean and vegetable mixture from soup and set aside. In blender at low speed, blend remaining soup in small batches until smooth, (it helps to remove the center piece of the blender lid to allow steam to escape.) Once blended pour soup back into stock pot and stir in reserved beans. Bring to a boil, occasionally stirring. Stir in spinach and cook 1 minute or until spinach is wilted. Stir in lemon juice and remove from heat and serve with fresh grated Parmesan cheese on top.
Cut chicken thighs into 1-inch pieces. Chop pancetta finely using a meat cleaver until paste-like in texture. Mix chicken and pancetta together. Sprinkle salt, pepper, thyme, fennel, coriander, cayenne, nutmeg, and sage. Mix until combined and place mixture on a plate; cover with plastic wrap and freeze for 15 to 20 minutes before grinding. Peel and quarter apples. Grate apples into a bowl. Place grated apples in a paper towel and squeeze all the water out. Add apples to the partially frozen chicken sausage meat. Place 1/2 of the chicken mixture in a food processor. Pulse on and off until mixture is slightly finer than coarse sausage. Repeat with the remaining chicken. Cover with plastic wrap and refrigerate to let the flavors develop, 4 hours to overnight. Use a large ice cream scoop to portion out the meat. Flatten scoops with dampened hands to make patties about the same size as your biscuits. Heat oil in a large skillet over medium-high heat. Cook patties until bottom is browned and leaves a deep brown fond in the skillet, 3 to 5 minutes. Reduce heat to medium and flip patties over. Add butter and sage leaves. Cook until patties are firm to the touch, removing leaves once they stop bubbling, about 5 minutes more. Remove patties. Whisk flour into the pan; cook and stir until starting to thicken, about 1 minute. Pour in broth and bring to a boil, whisking the browned bits of food off the bottom of the skillet. Add maple syrup and creme fraiche; season with salt and pepper. Cook until gravy is spoonable and reaches desired thickness, 2 to 3 minutes more. Add more broth if gravy is too thick. Remove from heat. Place biscuit halves on individual plates. Top each with a chicken sausage patty; spoon gravy on top. Garnish each with a fried sage leaf.
Bring a large pot of lightly salted water to a boil. Add angel hair pasta, cook for 5 to 6 minutes, until al dente; drain and toss with 1 tablespoon of olive oil to prevent stickiness., Heat the remaining 3 tablespoons olive oil in a skillet over medium heat, and cook the garlic for 1 to 2 minutes. Add the asparagus and tomatoes, stirring to coat. Pour in the broth, and continue cooking uncovered 10 minutes, or until the asparagus is tender, but still bright green. Place the pasta in a large bowl, and toss with the asparagus and tomato mixture. Season with dill and pepper. In a separate bowl, mix the avocados, lime juice, and garlic powder together until blended. Serve pasta with a dollop of the avocado mixture, and top with shredded cheese.
Combine mango, jalapeno, onion, bell pepper, and mint in a bowl. Mix to combine. Season with lemon juice, honey, and red pepper flakes. Mix well.
Place the carrots in a saucepan with enough lightly salted water to cover. Bring to a boil, and cook until almost done, about 5 minutes depending on how thick you slice them. Drain, and transfer to a large bowl. Add the bell pepper and onion to the bowl with the carrots. While the carrots are cooking, combine the vinegar, oil, tomato soup and sugar in a saucepan. Bring to a boil, and cook for 1 minute. Pour the hot dressing over the vegetables. Serve immediately, or store in the refrigerator in a covered container and serve within 1 week.
Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop. Before cooking the beets, wash them gently under cold water, being careful not to pierce the thin skin. Place in a saucepan and cover with cold water. Bring water to a boil and cook until they pierce easily with a thin knife, about 15 minutes. To peel cooked beets, cut off both ends, then hold the beets under cold running water and slip off the skins. Leave to cool until able to handle, then grate them into a medium bowl. Add eggs, mayonnaise, salt and pepper; mix gently. Cover and chill for at least 1 hour before serving.
Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans. In a large mixing bowl, cream together sugar, cream cheese and margarine. Add the eggs, one at a time, mixing well after each addition. Blend in pumpkin; mixing until completely incorporated. Combine the flour, baking soda, salt, cinnamon, baking powder and cloves. Mix the dry ingredients into the pumpkin mixture; stirring just until moistened. Fold in the walnuts. Divide the batter evenly between the two pans. Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a toothpick inserted into the center of a loaf comes out clean. Let cool in the pans for 5 minutes then remove from pans to cool completely on a wire rack.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Mix pumpkin, evaporated milk, sugar, eggs, and pumpkin pie spice together in a bowl. Pour pumpkin mixture into prepared baking dish. Sprinkle cake mix over pumpkin mixture; drizzle with butter. Sprinkle pecans atop butter layer. Bake in the preheated oven until a knife inserted in the center comes out clean, about 1 hour.
Preheat oven to 350 degrees F (175 degrees C). In a 2-quart casserole dish combine soup, cheese sauce, rice, milk and broccoli; mix well. Bake in preheated oven for 1 hour, or until lightly browned.
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Whip butter in a bowl with an electric mixer until creamy. Add agave syrup, sugar, egg, and vanilla extract; mix until smooth. Stir in 1 cup plus 2 tablespoons oat flour, chocolate chips, baking powder, and salt until dough is thoroughly combined. Scoop dough by teaspoonfuls onto prepared baking sheet. Bake in the preheated oven until golden brown, 8 to 9 minutes.
Melt butter with olive oil in a large heavy pot or Dutch oven over medium heat. Place flour in a shallow bowl and dredge the beef tips in the flour. Brown the beef in the hot butter and oil, stirring often, about 15 minutes. Pour water into the pot and scrape to dissolve browned food bits from the bottom of the pot. Stir in the flavor packets from the rice mix and dissolve; mix in the rice and mushrooms. Bring the mixture to a simmer and reduce heat to medium-low; simmer until beef is tender and the rice has absorbed the liquid, 20 to 30 more minutes.
Preheat oven to 425 degrees F (220 degrees C). Place a small pan containing about 2-3 cups of hot water onto the bottom of your oven ( directly onto the bottom of the oven) to generate steam. Lightly grease a large baking sheet with shortening and then dust lightly with flour. Use a 10 inch pan as a template and draw a 10 inch circle onto the flour dusted sheet using a toothpick. Set aside. Place the 4 eggs into a small measuring cup and mix with a fork to combine, set aside. Combine the milk, water, salt and butter in a saucepan over medium heat. When it comes to a full boil, add the flour all at once and stir to make a paste. Continue to stir over the heat for about 40 seconds until the paste dries a little. Remove from heat and place paste into a mixing bowl. Let cool about 4 minutes. With a mixer on low, mix the paste and slowly add the beaten eggs. Mix slowly but thoroughly until all of the eggs have been added. Place the paste into a pastry bag fitted with a 1/2 inch round decorating tip. Pipe the paste out onto the sheet pan following the 10 inch ring you outlined. Pipe a second ring around the inside next to this ring. Finally, pipe another ring on top of these two rings. Lightly paint the set of rings with the remaining 1 beaten egg and press the sliced almonds into the paste. Place in the oven on the lowest shelf and bake at 425 degrees F (220 degrees C) for 20 minutes. Reduce the temperature to 375 degrees F (190 degrees C) and bake about 12 minutes more or until brown. Remove form the oven and using a long serrated knife slice off the top half of the puffed ring. Remove any bits of raw dough on the inside of the ring. Replace the top and place back in the oven to crisp the dough, about 5 more minutes. Cool on a rack. To Make The Filling: Whip the pastry cream until smooth. Place the heavy cream into a bowl along with the vanilla and beat on high until soft peaks are formed. Add in the confectioners' sugar and beat a little more. Fold the pastry cream in with the whipped cream and transfer to a piping bag fitted with a star tip. Pipe the cream mixture into the ring and then replace the top. If you wish, sprinkle with additional powdered sugar.
Put the coconut milk and galangal in a pot and bring to a boil. Add the kaffir lime leaves and salt; simmer for 10 minutes. Add the mushrooms and cook until soft, 5 to 7 minutes. Remove from heat. Stir the lime juice and fish sauce into the mixture; pour into a bowl and top with the Thai chilies to serve.
Melt oil over medium heat. Saute onion in oil until translucent. Add green chilies and diced tomatoes. Cook, stirring constantly until about half the liquid evaporates. Add cream cheese and cook until melted, 3 to 5 minutes. Stir constantly. Stir in Swanson(R) Unsalted Chicken Broth, cream, and lemon juice. Season with garlic powder, salt, cumin, onion salt, and cayenne. Add shredded chicken and heat until warmed through. Garnish each serving with chopped green onions, chopped cilantro, and crushed tortilla chips.
Preheat oven to 425 degrees F (220 degrees C). Lay one of the pie crusts into the bottom of a pie pan. Mix 1 1/8 teaspoon and 1 1/8 teaspoon white sugar together in a small bowl and sprinkle over the pastry. Mound the apple slices into the pastry. Mix 2/3 cup sugar, 2 tablespoons flour, and cinnamon together in a bowl; sprinkle over the apples. Dot the apples with chunks of butter. Top with remaining pie crust pastry. Run fingers moistened with water along edge of pie pastry in the pan. Top pie with remaining pie crust pastry and press the two pasties together along the seams to seal. Cut small slits into the top pastry for ventilation. Bake in preheated oven for 15 minutes. Reduce heat to 325 degrees F (165 degrees C) and continue baking until crust is golden brown, about 45 minutes more.
Combine butter,1 cup confectioners' sugar, vanilla and almond extracts. Beat at medium speed and add remaining confectioners' sugar alternately with the heavy whipping cream. Beat until smooth.
Bring broth and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes. Heat olive oil in a pot over medium-high heat. Saute onion in hot oil until translucent, 5 to 7 minutes. Stir rice, black-eyed peas, and Cajun seasoning into onion, cover the pot with a lid, and cook until flavors blend, about 10 minutes.
Preheat grill for low heat and lightly oil the grate. Brush romaine heart halves with olive oil and balsamic vinegar; season with salt, ground black pepper, and garlic salt. Grill romaine hearts over low heat until tender, about 2 minutes; flip and continue cooking until tender, about 2 minutes. Transfer grilled romaine hearts to a cutting board and chop; transfer to a bowl. Top romaine with Roma tomatoes, avocado, cucumber, balsamic vinaigrette, and feta cheese.
Preheat oven to 350 degrees F (175 degrees C). In a large pan over medium heat, stir together cream of chicken soup and water (or broth). Stir in chicken, chestnuts, lemon juice, and mayonnaise. Stir in celery, onion, salt, and rice. Combine well, then pour into a casserole dish. Melt butter in a skillet over medium heat. Pour in crushed crackers, and stir to coat with butter. Pour crackers over the top of casserole. Then sprinkle almonds and shredded cheese over the top. Bake in preheated oven until cheese is melted, about 30 minutes.
Place peanuts in a large resealable bag and pound into fine crumbs with a rolling pin, meat mallet, or flat side of a can. Add pepper; mix well. Melt butter in a nonstick saucepan over medium heat. Add brown sugar, bourbon, soy sauce, garlic, and onion powder. Bring to a boil; cook until sauce thickens and has a syrupy consistency, 20 to 30 minutes. Remove from heat and let cool until it is still hot to the touch but not scalding, about 5 minutes. Cut thinner parts of salmon fillets into strips and place in a small bowl. Coat with a little bit of the sauce. Cut thicker parts of salmon fillets into 1-inch cubes and place in the saucepan; stir to coat with sauce. Let sit until flavors combine, about 10 minutes. Preheat oven to 450 degrees F (230 degrees C). Grease a large glass baking dish with cooking spray. Place strips of salmon on one side of the baking dish and cubes on the other, making sure all pieces are coated with sauce but not overlapping. Sprinkle peanut and black pepper mixture evenly on top. Bake in the preheated oven until strips flake easily with a fork, 5 to 6 minutes. Remove from the dish and continue baking until cubes flake easily with a fork, about 5 minutes more.