HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch loaf pan. Bring raisins and water to a boil in a small saucepan, reduce heat to medium, and boil 5 minutes; set aside to cool. Mix rolled oats, bran cereal, whole wheat flour, sugar, and salt in a bowl. Mix milk with lemon juice in a small bowl and let stand 1 or 2 minutes to sour. Stir baking soda into sour milk until dissolved. Pour milk mixture into dry ingredients; beat egg into the mixture. Stir raisins and their liquid into the batter. Pour batter into prepared pan. Bake in the preheated oven until a toothpick inserted into the middle comes out clean, about 1 hour. Cool in pan for 15 minutes before removing to finish cooling on a wire rack.
Remove all silver skin and extra fat from the steak. Carefully cut out the connective tissue that connects the 2 halves of the steak, separating the whole into 2 long pieces. Cut lobe of meat from one half (it's a piece that is slightly separated from the larger half). Then cut each of the 2 larger halves into 2 steaks each. Sprinkle with salt and pepper. Heat skillet over high heat. Add clarified butter when pan is hot, then place the steaks in the pan. Reduce heat to medium. Cook until browned on all sides, firm, and reddish-pink on the inside. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C), a total of about 12 minutes. (This cut of meat has a sort of triangular shape, so about 4 minutes per side.) Transfer to a warm plate and tent with foil to let steaks rest and allow temperature to rise to 130 degrees F. Pour stock into skillet set over medium heat. Stir with a wooden spoon scraping up the browned bits from the bottom. When brownings dissolve and liquid begins to reduce after 2 or 3 minutes, reduce heat to low. Add accumulated juices from the meat, balsamic vinegar, and butter chunks. Cook and stir until butter melts. If liquid has reduced too much, add a splash of broth. Taste to check if sauce needs a bit of salt. To serve, slice steaks and spoon pan sauce over them.
Heat the oil in a skillet over medium heat; cook the chicken in the hot oil until lightly browned on all sides. Whisk the tomato sauce, garlic, onion, bay leaves, cumin, oregano, and vinegar in a bowl; pour over the chicken. Bring the mixture to a simmer and continue cooking until the chicken is no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Preheat oven to 375 degrees F (190 degrees C). Beat butter in a medium bowl with an electric mixer until creamy. Beat masa harina and water into creamed butter until smooth. Place 1 cup corn in a blender; blend until smooth. Stir blended corn, remaining 1 cup corn, and cornmeal into masa harina mixture. Mix sugar, cream, baking powder, and salt together in a separate bowl. Pour sugar mixture into corn mixture; stir to combine. Spoon corn batter into an ungreased 8-inch square baking dish. Smooth the top of the batter with a spatula. Cover dish with aluminum foil. Fill a 9x13-inch casserole dish 1/3 full of hot water. Place the covered 8-inch square dish into the water. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 50 to 60 minutes. Remove 8x8-inch dish from water bath and let cool for 10 minutes.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add jalapeno peppers, cover, and steam until slightly tender, about 5 minutes. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil. Mix cream cheese with Parmesan, Cheddar, and feta cheeses, garlic, salt, black pepper, cayenne pepper, chili powder, and garlic powder in a bowl. Arrange jalapeno peppers on prepared baking sheet. Spoon cheese mixture into each pepper. Bake in the preheated oven until cheese is melted and bubbling, about 10 minutes.
Stir chicken, 1 tablespoon soy sauce, brown sugar, 1 teaspoon sesame oil, and cornstarch together in a large bowl. Heat a wok or large saucepan over high heat. Swirl in 1 tablespoon vegetable oil. Spread chicken mixture in a single layer over the surface of the wok; cook for 1 minute. Flip and toss chicken. Spread out again; cook and stir for 2 minutes more. Transfer chicken to a plate. Heat remaining 2 tablespoons vegetable oil in the wok over medium heat. Add light green part of the scallions, garlic, and ginger; cook and stir until fragrant and softened, 1 to 2 minutes. Stir 4 tablespoons soy sauce, cauliflower rice, and 1/2 teaspoon salt into the wok. Cook until cauliflower starts to crisp, about 3 minutes. Stir peas and carrots into the wok. Cook, stirring occasionally, until warmed through, about 5 minutes. Make a well in the center of the wok; pour in beaten eggs. Stir eggs with a spatula until scrambled, about 2 minutes. Stir in chicken, remaining 1 tablespoon soy sauce, remaining 1 teaspoon sesame oil, dark green parts of the scallions, pineapple, peanuts, and rice vinegar.
In a large bowl, mix black-eyed peas, tomatoes, sweet onion, jalapeno peppers, Italian dressing, and cayenne pepper. Stir in the avocados just before serving.
Preheat oven to 350 degrees F (175 degrees C). Place ham in a deep roasting dish. Mix syrup, apple juice, brown sugar, cinnamon, and cloves together in a small bowl. Pour over ham. Coat ham with maraschino cherries and crushed pineapple. Bake ham in the preheated oven, basting every 30 minutes with juices, until an instant-read thermometer inserted into the center reads 140 degrees F (60 degrees C), about 1 hour 30 minutes. Garnish ham with reserved mandarin oranges.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. In prepared pan, combine cake mix, oil, eggs, and water. Stir together until cake mix is moistened, breaking up any large lumps in the batter and spreading to cover bottom of pan. Spoon on pie filling to form strips evenly spaced over batter, but not too close to edge of pan. Gently fold batter over pie filling, creating a swirl pattern and spreading out to form an even layer. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. For the topping: Mix together the crushed pineapple and instant pudding. Refrigerate for 5 minutes, or until thickened. Fold in whipped topping, then spread over cooled cake. Keep refrigerated until ready to serve.
Place sweet potatoes in a large pot with enough water to cover, and bring to a boil. Boil until tender, then cool, peel, and cut into 1/4 inch slices. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Arrange half the sweet potatoes in the bottom of the prepared baking dish. Layer half of the apples over the sweet potatoes. In a small bowl, mix together brown sugar, salt, and mace, then sprinkle half of the mixture over the apple layer. Dot with half the butter. Repeat layers of sweet potato and apple, and top with remaining brown sugar mixture and butter. Bake in the preheated oven for 50 minutes, until apples are tender and top is golden brown.
Line a baking sheet with a silicone mat or parchment paper. Place yeast into bowl of a large stand mixer; whisk 1/2 cup flour and water into yeast until mixture is smooth. Let stand until mixture is foamy, 10 to 15 minutes. Whisk egg, 3 tablespoons melted butter, sugar, and salt into yeast mixture; add remaining flour and stir. Fit a dough hook onto stand mixer and knead the dough on low speed until soft and sticky, 5 to 6 minutes. Scrape sides if needed. Poke and prod the dough with a silicone spatula; if large amounts of dough stick to the spatula, add a little more flour. Transfer dough onto a floured work surface; dough will be sticky and elastic but not stick to your fingers. Form the dough lightly into a smooth, round shape, gently tucking loose ends underneath. Wipe out stand mixer bowl, drizzle olive oil into the bowl, and turn dough over in the bowl several times to coat surface thinly with oil. Cover bowl with aluminum foil. Let dough rise in a warm place until doubled in size, about 2 hours. Transfer dough to a floured work surface and form into a 5x10-inch rectangle about 1/2-inch thick. Cut dough into 8 equal lengths. Turn each slice cut-side up and form into a hot dog bun shape about 5 inches long. Transfer dough, cut-sides up, to the prepared baking sheet about set them about 1/4-inch apart. Cut a slit about 1/8-inch deep down the center of each bun. Brush 2 tablespoons melted butter over the top and sides of each bun. Let rise until almost doubled in size and the buns have risen into each other, about 45 minutes. Preheat oven to 375 degrees F (190 degrees C). Bake buns in the preheated oven until golden brown, about 20 minutes. Brush tops with remaining melted butter.
In a medium saucepan over medium heat, combine cocoa, sugar and water. Bring to a boil and let boil 1 minute. Remove from heat and stir in vanilla.
Combine cucumbers and tomatoes in a bowl. Add Italian seasoning, garlic, onion, salt, and black pepper; stir well to combine. Drizzle Italian-style dressing into the bowl, stirring until cucumbers and tomatoes are evenly coated. Cover and chill salad for 1 hour. Toss well before serving.
Place yeast into the bottom of a large mixing bowl and stir with water; mix in salt. Beat flour into yeast mixture with a wooden spoon until dough is thick and sticky and pulls flour from the side of the bowl, 5 to 10 minutes. Cover bowl with plastic wrap and let stand in a turned-off oven until doubled in size, 12 to 14 hours. Dough will be bubbly and very sticky. Place a silicone baking mat onto a baking sheet and dust generously with cornmeal. Use a floured spatula to scrape dough out onto a well-floured work surface and dust dough with flour. With well-floured hands, pat dough into a rectangle and cut into 4 equal-size pieces. Dust a piece of dough with flour and use your floured fingers to gently roll and stretch it out into a log about 10 inches long and 1 1/2 inches around. Gently transfer to prepared baking sheet. If desired, wipe off excess cornmeal with a damp paper towel. Repeat with another piece of dough. (Reserve remaining dough to bake later or prepare 2 baking sheets to bake all 4 at once). Dust loaves lightly with flour. Dust a large piece of plastic wrap with flour and drape plastic lightly over the baking sheet with floured side down. Let loaves rise, covered, until doubled, 1 to 1 1/2 hour. Move oven racks to the bottom and middle positions. Preheat oven to 500 degrees F (260 degrees C) or as high as your oven will go. Place an oven-safe baking dish full of water into bottom rack of the oven. Use a sharp kitchen shears to cut 4 or 5 angled slashes into the top of each loaf. Poke down the little sharp tips of dough left by the scissors. Spray loaves with water, using a spray bottle. Bake in the preheated oven until baguettes are browned, about 15 minutes, spraying loaves with water after 5 minutes and 10 minutes. Turn the pan around on the second spraying. Transfer baguettes to a cooling rack and let cool to room temperature before slicing with a serrated knife.
Heat mold by letting sit in hot oil. Remove mold and let excess shortening drain off. Dip mold into batter. Do not go over the top. Hold in the hot oil about 45 seconds or until lightly browned. Remove and drain on paper towels or brown bags. Dust with confectioners sugar if desired. When you make the first one it's usually a waste cookie because it sticks. But after that they usually fall off the mold as they're cooking, just scoop out with a slotted spoon.
Peel off the green part of the watermelon rind, and slice into 2 inch pieces. Soak the rind in a solution of 1 gallon water and 1/2 cup salt overnight. Remove rind from the salt water, and place in a stockpot with clean water to cover. Bring to a boil over medium-high heat, and cook for about 30 minutes, or until the rind is tender. Drain. In a large pot, combine the sugar, 8 cups water, and sliced lemons. Tie the cinnamon and cloves into a cheesecloth bag, and place in the pot. Bring the syrup to a boil, and boil for 5 minutes. Add the rinds, and cook until transparent. Remove spice bag. Stir in red food coloring, if using. Ladle preserves into hot sterile jars, and process to seal.
Heat olive oil in large soup pot over medium heat. Add onions, shallots and celery and cook for 3 minutes. Add beans and cook for additional 2 minutes. Then add plum tomatoes with juice and cook for 1 minute. Then add chicken broth. Drain carrots, sweet peas, green beans and corn, and add to broth. Season soup with thyme, salt and pepper and bring to boil. Reduce heat to low and simmer for 30 minutes. Serve with grated parmesan, if desired.
Pulse drained cherries in a food processor until chopped. Transfer to a large bowl. Add yogurt, evaporated milk, sugar, half-and-half, milk, and creme de cassis liqueur; mix well. Pour into an electric mixer's ice cream attachment. Follow manufacturer's instructions and mix for 25 minutes on the 'stir' setting. Pour the chilled mixture into a freeze-proof container and freeze until it reaches "soft-serve" consistency, about 2 hours. Transfer frozen yogurt to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal.
In a medium saucepan, combine beans, tomatoes, olive oil, garlic and red pepper flakes. Stir over medium heat until mixture begins to bubble. Remove from heat and mix in the feta cheese and cilantro.
Mix molasses, cream, sugar, and cocoa powder together in a pot; bring to a boil. Heat to 251 degrees F (122degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball, 30 to 40 minutes. The finished candy will be same firmness of the ball in water. Remove pot from heat and stir in almonds and vanilla extract. Spoon candy into small paper candy cups. Cool to room temperature and store in an airtight container at room temperature.
Preheat oven to 350 degrees F (175 degrees C). Pour water into a 9x13-inch baking dish. Stir cream cheese in a bowl until smooth. Fold brown rice, spinach, diced tomatoes with green chiles, black beans, minced onion, cumin, and oregano into the cream cheese until evenly mixed. Halve bell peppers lengthwise. Remove and discard stem, seeds, and membranes. Fill each pepper half with about 3/4 cup of rice mixture; arrange into baking dish. Sprinkle cheese evenly over stuffed pepper halves. Bake in preheated oven until peppers are tender, 35 to 45 minutes.
Spread the miso paste and wasabi paste onto one side of one slice of bread. Spread the mayonnaise onto the other slice. Layer the ham, lettuce and cheese over the mayonnaise, and top with the other slice of bread, with the miso facing the inside.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. In a large bowl, stir together 2 cups flour, oats, brown sugar, salt and baking soda. Mix in melted butter until evenly distributed. Press half of the mixture into the bottom of the prepared pan. Bake for 10 minutes in the preheated oven, until lightly toasted. Remove from the oven and immediately sprinkle with chocolate chips. Let stand. In a small bowl, mix the caramel topping with the remaining flour; drizzle evenly over the chocolate chips. Sprinkle the remaining crust mixture evenly over the caramel layer and press down lightly. Bake for 15 more minutes in the preheated oven. Allow to cool completely before cutting into squares.
In a large bowl, gently toss together the mango, papaya, oranges, kiwis and pineapple. In a medium bowl, blend cream cheese, marshmallow and vanilla extract on medium speed with an electric mixer until smooth and creamy. Topping can be poured over fruit or left in a separate bowl for dipping.
Warm coconut milk in a saucepan over medium heat, about 5 minutes. Whisk in green curry paste, lime juice, salt, pepper, hot sauce, and cumin. Stir in chicken, mushrooms, and white part of the green onion. Simmer soup until flavors combine, 5 to 10 minutes. Ladle soup into bowls and garnish with remaining green onion.
Preheat oven to 375 degrees F (190 degrees C). Toss raisins and 1 teaspoon flour together in a saucepan until raisins are coated in flour. Stir 1/4 cup sugar, 1 teaspoon vanilla extract, and lemon juice into raisins. Pour 1 cup boiling water over raisin mixture; bring mixture to a boil. Cook, stirring constantly, until raisins start to break down and mixture thickens, 5 to 10 minutes. Remove from heat and cool to room temperature. Stir 2 3/4 cups flour, 3/4 cup sugar, and salt together in a bowl. Whisk melted shortening and molasses together in another bowl; stir in remaining vanilla extract. Dissolve baking soda in 1/3 cup boiling water. Stir soda water into molasses mixture until mixture foams and is well-combined. Stir flour mixture and molasses mixture together in a large bowl until a stiff dough forms. Divide dough into 2 balls; 1 dough ball for the bottom cookie rounds and 1 ball for the top cookie rounds. Cover 1 dough ball with a damp paper towel; roll remaining dough ball out to 1/8-inch thickness. Cut dough into rounds using the top of a glass or a round cookie cutter. Place these bottom rounds 2-inches apart on a baking sheet. Top each dough round with 1 tablespoon of raisin filling mixture. Roll out remaining dough ball to 1/8-inch thickness and cut into rounds using the same cutter. Moisten fingers slightly with water and carefully work each top round from the center outwards until each is about 1/4-inch larger around than the bottom round. Working from one edge, place top round over bottom round and filling, pressing firmly to seal the cookie. Lightly press down tops of cookies to settle filling in the pocket. Bake in the preheated oven until cookie is set, 10 to 12 minutes. Cool briefly on the baking sheet before transferring to a wire rack to cool completely.
Place the basil in a blender. Pour in about 1 tablespoon of the oil, and blend basil into a paste. Gradually add pine nuts, Brazil nuts, Parmesan cheese, garlic, chili powder, and remaining oil. Continue to blend until smooth.
Place ground beef into a large skillet and cook, stirring often, until the beef is browned and crumbled, about 10 minutes. Stir in green onions after 5 minutes. Drain excess grease. Place ground beef mixture into a large soup pot over medium heat. Stir in black beans, corn and its liquid, chili seasoning mix, crushed tomatoes, and water; stir to combine. If chili seems too thick, mix in a little more water. Cover the chili and cook 1 hour; add processed cheese cubes, allow to melt, and stir into the chili until smooth just before serving.
Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Place sausage in a large Dutch oven. Cook over medium high heat, stirring to crumble, until evenly brown. Drain. Add the bacon to the sausage along with the onions, green bell peppers, red bell peppers, mushrooms, butter, pepper, celery salt, seasoning salt, poultry seasoning, basil, garlic powder and water. Bring to a boil; cook and stir 10 to 20 minutes, until the vegetables are soft. Gradually place the bread into the mixture, thoroughly blending until all pieces are coated. Transfer to a large baking dish or two medium baking dishes. Bake in the preheated oven 40 to 60 minutes, or until the top begins to brown.
Melt butter in a saucepan over low heat; stir in garlic powder until dissolved. Add hot sauce and vinegar to butter mixture; bring to a boil. Remove saucepan from heat.
Place the tomatillos, serrano peppers, onion, and garlic in a saucepan, and add water to just cover. Sprinkle the salt over the top, bring to a boil, reduce the heat to medium-low, and cook until the tomatillos are soft and have turned slightly brownish in color, 20 to 30 minutes. Add more water if needed to keep the mixture from burning as it cooks. Pour the cooked vegetables into a blender, and blend until smooth.
Combine 2 3/4 cups flour and 1 teaspoon kosher salt in a large bowl. Cut lard into the flour mixture until it resembles coarse bread crumbs. Add ice water a tablespoon at a time, tossing to mix. Gather the dough into a ball, divide it in half, and wrap each piece in plastic wrap. Refrigerate the dough while you prepare the filling. Mix together 2 1/2 tablespoons flour, 1/2 teaspoon dried thyme, paprika, pepper, ginger, and allspice in a bowl. Dredge the steak pieces in the seasoned flour and set aside. Heat olive oil in a skillet over medium-high heat. Stir in beef cubes and onion; cook and stir until the onion has softened and turned translucent and the beef is browned on all sides, about 10 minutes. Pour in beef broth and red wine and simmer until sauce thickens, about 20 minutes. Roll out one pastry crust on a lightly floured surface to fit a 10-inch pie plate. Place the crust in the pie plate, cover it loosely with plastic, and refrigerate. Roll out the top crust for the pie and set it aside. Stir the potatoes and carrots into the beef mixture and simmer until tender, about 20 minutes. Remove the pan from the heat and allow it to cool slightly. Preheat oven to 400 degrees F (200 degrees C). Transfer the beef mixture to the pastry-lined pie plate. Sprinkle with an additional 1/2 teaspoon of thyme, if desired; cover the pie with the top crust and crimp edges to seal. Cut vents in the crust or prick with a fork to allow steam to escape. Bake in the preheated oven until the crust is golden and the filling is bubbly, about 30 minutes.
Place the tomatoes and jalapenos into a saucepan, and pour the beer over them. Add enough water so that the tomatoes and jalapenos are covered. Simmer over medium heat until soft. Remove from heat, and let cool slightly. Transfer the tomatoes and jalapenos to a blender, and add the garlic and onion. Pulse until well blended. Add some of the cooking liquid to help with blending if necessary. Taste, and season with salt.
Heat crushed garlic and 2 tablespoons olive oil in a large saucepan over medium heat until garlic starts to sizzle. Stir in tomatoes, red pepper flakes, oregano, basil, and salt. Bring to a boil, reduce heat to low, and simmer for 30 minutes, stirring occasionally. Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain. Heat 2 tablespoons olive oil in a large skillet over high heat. Stir in shrimp and scallops. Cook, stirring frequently, until shrimp turn pink, about 2 minutes. Remove from heat. Stir shrimp, scallops, mussels, and parsley into tomato mixture. Cook until sauce begins to bubble and mussels open, about 7 minutes. Pour sauce over linguine and serve.
Preheat oven to 375 degrees F. Combine all-purpose flour, whole wheat flour, sugar, pumpkin pie spice, baking soda, salt and baking powder in medium bowl. Whisk together pumpkin, apple, oil, egg and vanilla in a large bowl. Add dry ingredients, mixing just until moistened. Stir in cranberries and flax seed. Portion into greased muffin cups or use paper liners. Sprinkle with walnuts. Bake for 20 to 25 minutes or until wooden pick inserted into center comes out clean. Cool in pan on wire rack 5 minutes. Remove from pan.
Bring a large pot of water to a boil. Add potatoes, and cook for 15 to 20 minutes, or until tender but still firm. Drain, cool and cut into cubes. Place eggs 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. In a large bowl, combine chopped potatoes and eggs. Mix together mayonnaise, chopped onion, green onion, green pepper, and celery. Season with salt and pepper, then mix well. Cover, and refrigerate for several hours or overnight.