HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. In a large bowl, cream together the butter, white sugar, and brown sugar. Mix in eggs and 1 teaspoon vanilla until fluffy. Sift together the flour, salt, and baking powder; stir into the creamed mixture. Stir in the coconut, dates, raisins, and zucchini. Spread batter into the prepared pan. Bake in preheated oven for 35 to 40 minutes. To make icing, mix together melted margarine, milk, 1 teaspoon vanilla, cinnamon, and confectioners' sugar. Drizzle icing over the bars while still warm. Sprinkle chopped nuts over icing. Cut into bars when cool.
Stir milk in a heavy saucepan over medium-high heat until milk starts to show small bubbles, steams, and reaches 85 to 100 degrees F (30 to 38 degrees C). Cool. Stir yeast into cooled milk. Melt 6 tablespoons butter in a saucepan over high heat; cook until butter is slightly browned, 2 to 3 minutes. Remove from heat and stir 2 tablespoons butter into melted butter. Stir mashed potatoes and 2/3 cup white sugar into butter until well combined. Beat eggs in a small bowl; add to mashed potatoes mixture and stir well. Pour milk-yeast mixture into mashed potato mixture and stir with a wooden spoon. Stir flour into potato mixture 1/2 cup at a time, stirring well with a wooden spoon after each addition, until a dough comes together. Turn dough out onto a floured work surface and knead until soft, 1 to 3 minutes. Lightly oil dough with canola oil, place dough in a bowl, cover the bowl with a clean, damp towel, and let rise in a warm place until doubled in size, at least 1 hour. Melt 1/2 cup butter in a large saucepan over high heat; cook until browned, 2 to 3 minutes. Pour butter into a bowl. Add remaining butter, brown sugar, 1/2 cup white sugar, and cinnamon; mix until filling is well combined. Roll 1/2 of the dough into a 1/4-inch thick rectangle. Spread 1/2 of the filling over dough rectangle. Cut dough width-wise into 12 equal strips. Roll up each strip and place in a greased 9x13-inch baking dish. Repeat with remaining dough and filling. Cover the baking dish with plastic wrap and refrigerate, 8 hours to overnight. Preheat oven to 400 degrees F (200 degrees C). Line baking sheets with parchment paper. Place rolls 4-inches apart on prepared baking sheets. Bake in the preheated oven, rotating the baking sheets once, until golden and set, 11 to 13 minutes. Whisk 2 teaspoons vanilla extract and corn syrup together in a bowl. Whisk confectioners' sugar and cream into corn syrup mixture until desired glaze consistency is reached. Drizzle glaze over cinnamon rolls.
Combine confectioner's sugar, milk, vegetable oil, cocoa powder, corn syrup, and vanilla extract together in a saucepan over medium heat. Cook and stir until glaze is smooth and hot, 2 to 3 minutes. Do not boil.
Preheat oven to 450 degrees F (230 degrees C). Place Yukon gold potatoes, carrots, and sweet potatoes in a roasting pan. Pour melted butter over the vegetables and sprinkle brown sugar on top. Stir briefly to combine. Bake in the preheated oven, stirring once or twice, until vegetables are tender, about 2 hours.
In a food processor, pulse flour and salt to combine. Add butter and pulse until the size of small peas. Add 6 tablespoons water and pulse 15 times. (If dough is still dry, add more water, 1 tablespoon at a time, until dough just comes together.) Divide dough in half, shape into discs, wrap in plastic wrap, and refrigerate at least 1 hour. Preheat oven to 425 degrees F. In a large bowl, combine cherries, stevia, cornstarch, and lemon juice. On a lightly floured surface, roll half the dough into a 12-inch circle. Transfer to a 9-inch pie pan, pressing gently into the corners. Trim edges so the dough hangs 1/4 inch over the sides. Refrigerate. Roll out the rest of the dough as above, and cut into 3/4-inch wide strips. On a lightly floured cookie sheet, place half the dough strips 1/2-inch apart, then weave the remaining strips through them in a perpendicular, alternating over, under pattern. Remove crust from refrigerator and pour filling into it. Slide lattice off the cookie sheet directly on top of the pie. Trim lattice strips, leaving a 1/4-inch overhang. Tuck ends of the strips under the edge of the bottom crust, then crimp the edge. Brush top of the pie with milk and sprinkle with Sugar In The Raw, if desired. Bake 30 minutes, then lower heat to 350 degrees F and bake until the juices are thick and bubbling, about 25 to 30 minutes. Cool on a rack.
Beat the mascarpone cheese, confectioners sugar, and vanilla in a large bowl until smooth. Fold in the whipped cream. Spoon cheese mixture into a piping bag fitted with a star tip. Leaving the stem end in tact, cut off the tip of each strawberry, and carefully remove the core using a small, thin knife. Stand strawberries upright (stem end down), and slice through the tip toward the stem. Do not cut completely through. Repeat, slicing a total of 4 times. Each strawberry will have 8 sections. Roll the strawberries in the sugar. Gently open each strawberry and fill each with the cheese mixture, using a circular motion. Arrange strawberry roses on a platter, and sprinkle with lemon zest.
Mix coconut flour, cornstarch, granulated garlic, paprika, flaxseed meal, parsley, baking powder, sugar, onion powder, salt, and pepper together in a shallow bowl. Dredge pork chops in the coconut flour mixture until coated on both sides. Heat coconut oil in a large skillet over medium-high heat until melted. Cook pork chops, covered, until browned, about 5 minutes. Flip and continue cooking until browned on the second side, about 3 minutes more.
In a large, heavy pot over medium heat, bring 2 quarts water to a boil. Stir in bouillon cubes and let boil 10 minutes, until dissolved. Place onions in boiling water, reduce heat and simmer 30 minutes. Stir in salt and pepper and simmer 30 minutes more. Stir the flour into 1/2 cup cold water to make a paste. Gently whisk this mixture into the simmering soup, being careful not to break the onions. Simmer 30 minutes more. Stir in cream and cheese until cheese is melted and mixture is thoroughly heated. Thin with water if necessary. Serve hot, garnished with croutons, if desired.
In a very large bowl or plastic tub, sprinkle the venison and pork with the curing mixture, pepper, pepper flakes, sugar, and sage. Mix very well to evenly incorporate everything. When working with large quantities of sausage, cook a small piece to make sure the seasoning is exactly how you like it. Divide into 1 pound portions and freeze.
Place chicken drumsticks in a large Dutch oven over medium heat. Add 1/2 onion, ginger, crushed bouillon cubes, garlic, curry powder, 1 teaspoon herbes de Provence, black pepper, and cayenne pepper. Mix well. Cook until chicken starts sticking to the bottom, about 5 minutes. Pour in water, mix, cover the pot, and bring to a gentle simmer; cook for 15 minutes. Remove from heat. Transfer chicken to a baking dish using a slotted spoon. Strain cooking liquid through a fine-mesh sieve. Reserve 1 1/2 cups liquid. Discard solids. Preheat oven to 400 degrees F (200 degrees C). Bake chicken in the preheated oven until no longer pink in the middle and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the thickest part should read 165 degrees F (74 degrees C). Heat 3 tablespoons vegetable oil in a large pot over medium-low heat and cook 1/2 onion until soft and translucent but not browned, about 5 minutes. Add tomato sauce; cook and stir until slightly thickened and infused into the oil, 5 to 7 minutes. Stir reserved chicken broth, coconut milk, 1 teaspoon herbes de Provence, salt, and pepper into the pot. Bring to a simmer; add rice. Cook, stirring often, until rice is almost tender, 15 to 20 minutes. Add frozen vegetables and continue cooking until rice is tender and creamy, about 5 minutes. Heat 1/2 cup of canola oil in a nonstick pan over medium heat. Add plantains and fry on both sides until golden and crispy, about 2 to 3 minutes per side. Drain on paper towels. Garnish jollof rice with friend plantains and serve with chicken.
Preheat an oven to 350 degrees F (175 degrees C). Place the drained green beans in a 9x13 inch baking pan. Cook bacon in a microwave on microwave-safe plate for 2 minutes until slightly cooked. Lay the bacon on top of the green beans. Combine the brown sugar, melted butter, soy sauce, and garlic powder in a small bowl. Pour the butter mixture over the green beans and bacon. Bake uncovered in the preheated oven for 40 minutes.
To Make Sauce: In a large bowl combine 1/2 cup cornstarch and 1/4 cup water. Mix together. Add garlic, ginger, sugar, 1/4 cup soy sauce and white wine vinegar. Then add chicken broth and monosodium glutamate and stir all together until sugar dissolves. Refrigerate until needed. To Prepare Chicken: In a separate bowl, combine chicken, 1/2 cup soy sauce and white pepper. Stir in egg. Add 1 cup cornstarch and stir until chicken is evenly coated. Add oil to help separate chicken pieces. Divide chicken into small quantities and deep fry at 350 degrees F (175 degrees C) until crispy. Drain on paper towels. To Make Mixture: Place a small amount of oil in wok and heat until wok is hot. Add scallions and dried chile peppers and stir-fry briefly. Remove sauce from refrigerator and stir. Add sauce to wok. Then add fried chicken and cook until sauce thickens (add cornstarch or water as needed until sauce is as thick as you like it).
Preheat the oven to 375 degrees F (190 degrees C). In a medium bowl, cream together the butter, chocolate syrup, brown sugar and white sugar until smooth. Beat in the eggs, one at a time, then stir in the corn syrup and vanilla. Combine the flour, baking soda and salt; stir into the creamed mixture until just blended. Mix in the chocolate chunks by hand. Drop cookies by 1/4 cupfuls onto ungreased cookie sheets. Bake for 12 to 14 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Bring a pot of lightly salted water to a boil; add artichoke heart. Cover pot and cook artichoke until tender and leaves pull off easily with a fork, about 45 minutes. Run artichoke under cold water and remove and refrigerate all the leaves. Scoop and discard the hairy part of artichoke heart. Heat olive oil in small saucepan over medium heat; cook and stir onion and garlic until onion is translucent, 5 to 10 minutes. Blend artichoke heart, onion mixture, vegan mayonnaise, mozzarella-style vegan cheese, salt, and lemon pepper in a blender until almost smooth. Transfer dip to a bowl and refrigerate for flavors to blend, about 1 hour. Serve dip with artichoke leaves.
Season the short ribs with salt and pepper, then dredge in flour until coated. Shake off the excess flour. Heat the olive oil and butter in a large skillet or Dutch oven over medium-high heat. Cook the ribs until browned on each side, about 5 minutes per side. Remove from the skillet and set aside. Add the onion and garlic to the skillet; cook and stir until onion is tender, about 5 minutes. Return the ribs to the skillet and pour in the beer. Stir, scraping the bottom of the pan, until all of the browned bits have mixed in with the liquid. Pour in the beef stock, cover and simmer over low heat until very tender, about 2 hours.
In a large skillet over medium heat, brown pork chops on both sides. Lightly spray the slow cooker with cooking spray. Then place brown and white rice, onion, butter, peas, water chestnuts, and mushrooms in the slow cooker. Pour in water, broth, and Worcestershire sauce. Stir in onion soup mix, season with pepper, and top with pork chops. Cover, and cook on Low setting for 7 to 9 hours, or on High setting for 4 to 5 hours.
For the crust, blend an 8 oz. box of gluten-free graham crackers to make 2 cups of crumbs. Stir in the melted vegan butter until combined. Pat the mixture into the bottom of a standard pie dish or a spring form, oiled and sides lined with parchment paper. Use the bottom of a drinking glass to help press the mixture flat to the bottom. Bake at 350 degrees for 8-10 minutes. Dairy-free Sweetened Condensed Milk: In a small/medium size saucepan pour in the bottles of coconut culinary milk and bring to a low boil. Allow to boil for 5 minutes while whisking continuously. Lower the heat bringing the milk to a simmer. Add in the powdered sugar and continue to whisk until the sugar has fully dissolved. Add thyme sprigs, salt and vanilla (if using) and allow to simmer until the mixture has reduced by half - about 30-40 minutes. Remove sprigs from milk. Candied Thyme Garnish: Create a simple syrup by bringing equal parts water and organic cane syrup to a boil and simmering until the sugar is dissolved. Once the mixture has cooled completely, dip fresh sprigs of thyme into it and lay them onto parchment paper. Sprinkle with sugar. For the Filling: Add the key lime juice to the Sweetened Condensed Milk with thyme, to taste. Fold the CocoWhip in to the mixture and add lime zest to taste. Add the filling to the crust, lightly cover and freeze for at least 2 hours or overnight. Garnish with key lime slices and sprigs of candied thyme.
Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Pour in oil. Add chicken pieces to the hot oil and saute until lightly browned, 5 to 7 minutes. Add onion and garlic and saute until soft and translucent, about 5 minutes more. Add enchilada sauce, dry beans, broth, green chiles, oregano, and cumin to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, at least 25 minutes to allow beans to fully cook. Unlock and remove the lid. Garnish chili with shredded Cheddar-Monterey Jack cheese blend and cilantro.
In a bowl, stir together olive oil, onions, tomatoes, ginger root, and garlic. Season with sugar, salt, and soy sauce.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease 24 muffin cups. In a bowl, sift together the all-purpose flour, whole wheat flour, oat flour, salt, baking powder, baking soda, cinnamon, and nutmeg. In a separate bowl, beat together eggs, vegetable oil, applesauce, yogurt, sugar, honey, and vanilla. Mix the flour mixture into the egg mixture. Fold in the zucchini, carrots, pecans, and raisins. Scoop into the prepared muffin cups. Bake 18 to 20 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before transferring to wire racks to cool completely.
Preheat the oven to 450 degrees F (230 degrees C). Line a baking pan with aluminum foil. Place a wire rack over the foil. Cut and form pork sausage into 2-ounce patties. Place a hard-boiled egg in the center of each patty and press sausage around the egg. Beat raw egg in a small bowl. Place bread crumbs in another bowl. Dip each patty into the egg; roll in the bread crumbs to coat. Place coated patties on the wire rack. Bake in the preheated oven until golden brown, 20 to 22 minutes. Serve hot.
In a shallow baking pan, arrange chicken and pour mesquite-lime marinade over all. Cover and place in the refrigerator to marinate for 1/2 hour before grilling. Preheat a charcoal or gas grill to medium high heat. Grill chicken breasts for approximately 15 minutes on each side, or until meat is cooked through and is no longer pink inside. Remove from heat, cool and slice into strips. In a large bowl, toss together the lettuce, tomato, onion, pepper, cheese, croutons, dressing and chicken until evenly coated. Serve immediately.
Heat oil in a saucepan over medium heat; add spaghetti and toast, stirring constantly, until golden brown, 3 to 5 minutes. Stir garlic into spaghetti pieces and cook for 30 seconds. Pour in 1/2 cup broth and increase heat to medium high. Stir spaghetti and broth until all the liquid is absorbed, 2 to 3 minutes. Repeat this process until all of the stock is absorbed and noodles are desired tenderness, about 10 minutes. Reduce heat to low. Season spaghetti with salt and red pepper flakes to taste. Remove from heat. Stir Parmigiano-Reggiano cheese and parsley into spaghetti and serve.
Preheat oven to 350 degrees F (175 degrees C). Place sweet potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and allow sweet potatoes to cool. Peel sweet potatoes, transfer to a bowl, and mash. Heat a skillet over low heat; cook and stir almonds in the hot skillet until lightly toasted and fragrant, about 1 minute. Beat 1 egg in a small bowl. Mix beaten egg, almonds, milk, and honey into mashed sweet potatoes. Divide sweet potato mixture into 15 equal parts. Shape each manju into a sweet potato-shape; arrange on a baking sheet. Beat remaining 1 egg and water together in a bowl. Brush egg mixture over each manju; top with peanuts. Bake in the preheated oven until manju are golden brown, about 25 minutes.
Melt margarine in a saucepan over medium heat. Stir in rice and cook just until lightly browned. Mix in soup, mushrooms and water. Bring to a boil. Reduce heat to low, cover and simmer 25 minutes.
Mix salmon, mayonnaise, celery, bread crumbs, lemon juice, dill, liquid smoke, and Cajun seasoning together in a bowl. Form salmon mixture into a mold on a plate and loosely cover with plastic wrap; refrigerate, 8 hours to overnight. Garnish with lemon slices and parsley.
Combine 1/4 cup maple syrup, 1/2 of the jalapeno pepper, garlic, vinegar, salt, and black pepper in a mini food processor or small blender jar; blend until smooth. Place salmon fillets in a gallon-sized resealable plastic bag. Pour marinade on top, seal, and refrigerate for 20 minutes. Remove from refrigerator and let the bag sit at room temperature for 10 minutes. Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. Remove salmon from marinade and pat dry. Place salmon on the prepared baking sheet and season with additional salt and pepper. Slice remaining jalapeno pepper thinly and place on top of salmon. Bake in the preheated oven for 10 minutes. Brush 2 teaspoons maple syrup onto the fillets and return to the hot oven. Bake until fish flakes easily with a fork, an additional 3 to 5 minutes.
Dump instant pudding into a large mixing bowl. Add pineapple, and mix well. Mix in whipped topping. Stir in bananas, marshmallows, fruit cocktail, and mandarin oranges. Cover, and refrigerate until thoroughly chilled.
Rinse salmon with water; pat dry with paper towels. Mix salt and sugar together in a bowl. Lay out a piece of plastic wrap. Pour half of the salt mixture onto the plastic wrap; lay salmon on top. Cover salmon with remaining salt mixture. Fold plastic wrap around salmon until secure; wrap a second layer of plastic wrap around salmon. Transfer to a 9x9-inch baking pan; cover with an 8x8-inch baking pan. Place a heavy object onto the smaller baking pan to weigh salmon down. Cure in the refrigerator until salmon's surface becomes silky, about 48 hours. Combine water and ice in a bowl. Mix water and 3 drops liquid smoke together in a bowl. Place salmon into liquid smoke mixture to rinse. Submerge into ice bath for 30 minutes. Repeat rinsing and submerging 2 more times, adding 3 drops of liquid smoke to the rinse water each time. Dry salmon with paper towels. Cut with a sharp knife staring from the thin edge of the salmon and cutting toward the thick edge.
Preheat a panini press according to manufacturer's instructions. Sprinkle the chopped chocolate onto one slice of the ciabatta, then place the other slice on top. Cook the panini in the preheated press until the ciabatta is golden brown and the chocolate has melted, 3 to 4 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. Heat oil in a skillet over medium heat while spaghetti is cooking and cook salmon and garlic until salmon is lightly browned, about 5 minutes. Add tomatoes and basil, season with salt and pepper, and cook for 3 minutes. Pour in cream and simmer over low heat until flavors are well combined and salmon is cooked through, about 10 minutes. Serve sauce over cooked pasta.
Season scallops with salt and pepper, then dredge in flour. Melt butter in a skillet over medium heat and add scallops. Cook for 1 to 2 minutes per side. Add pesto and capers; mix well. Stir in heavy cream and bring to a boil. Remove from heat and serve.
Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper. Combine flour, 1 cup butter, 3/4 cup white sugar, egg, baking powder, and 1/2 teaspoon salt in a food processor; pulse until crumbled and easily formed into dough when pinched. Pour 3/4 of the dough into the prepared pan; press down with your hands until crust is even and well packed. Melt 3 tablespoons butter in a skillet over medium heat. Add apples, brown sugar, 1/2 cup white sugar, cinnamon, nutmeg, and salt; cook and stir until apples are softened, about 5 minutes. Stir in cornstarch; mix, adding more cornstarch if needed, until liquids are thickened. Pour apple mixture onto crust; smooth with a spatula until even. Crumble remaining dough on top. Bake in the preheated oven until crumbles on top are lightly brown, 30 to 40 minutes. Let cool for 10 minutes; cut into bars.
Soak wheat in a bowl of warm water until water is slightly absorbed, about 25 minutes. Drain and squeeze out excess moisture. Preheat oven to 350 degrees F (175 degrees C). Grease a 10x14-inch baking dish. Mix soaked wheat, ground beef, onion, lemon juice, cinnamon, salt, and black pepper together in a bowl. Spread mixture in the prepared baking dish; top with butter and pine nuts. Bake in the preheated oven until ground beef is no longer pink, about 25 minutes. Turn on oven's broiler; broil until top is browned, 5 minutes.
Place Dijon mustard, orange zest, cumin, red pepper flakes, orange juice, rice wine vinegar, and olive oil into a jar with a screw top. Add salt and pepper to taste. Cover jar and shake vigorously for 2 minutes to form temporary emulsion.
Mix the flour and the salt in a large bowl. Add the butter or margarine and lard; mix with hands until crumb like texture is achieved. Mix in the water. Pat into a ball, and wrap in wax paper. Refrigerate for at least two hours.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels, reserving 1 tablespoon bacon grease in skillet. Cook and stir onion in the bacon grease over medium heat until softened, 5 to 10 minutes. Add kale; cook and stir until slightly wilted, 2 to 3 minutes. Stir garlic into kale mixture and cook until garlic is fragrant, about 1 minute. Transfer kale mixture to a serving bowl; crumble bacon, sprinkle cashews, and drizzle rice vinegar over kale.
Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Heat olive oil in a skillet over medium heat. Cook and stir onion and red bell pepper in the hot oil until tender and starting to brown, about 10 minutes; season with salt. Generously season ground turkey with salt and pepper; add to onion mixture and increase temperature to medium-high. Cook and stir turkey mixture until almost browned and crumbly, 5 to 7 minutes; drain excess grease and reduce heat to medium-low. Add garlic, sage, and rosemary to turkey mixture; cook and stir until fragrant and turkey is browned, 2 to 3 minutes more. Mix quinoa into turkey mixture and cook until quinoa is heated through, 2 to 3 minutes. Add Mizithra cheese to quinoa and turkey and remove skillet from heat; season with salt and pepper.