HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat the oil in a skillet over medium heat. Cook the onion in the hot oil until soft, but do not brown. Combine the tomato paste, 3 tablespoons water, brown sugar, salt, cumin, mustard, cinnamon, cloves, and vinegar in a pot over medium heat; simmer 2 minutes; stir in the cooked onion. Mix together 1 tablespoon vegetable oil, curry powder, Hungarian paprika, ketchup, and 1 cup water in a bowl; stir into tomato paste mixture; simmer another 2 minutes. Cook the bratwurst in a large skillet over medium heat until browned. Pour the sauce into the skillet with the bratwurst. Reduce heat to low and cook until sausages reach an internal temperature of 165 degrees F (75 degrees C), about 10 minutes.
Heat oil in a large skillet. Add onion, green pepper, and carrot. Cook for 5 minutes, until onion is softened. Stir in broth, tomato sauce, brown sugar, white vinegar, pineapple with juice, and ketchup. Simmer for 10 minutes, or until vegetables are tender. Meanwhile, soak bread in milk in a large bowl until milk is absorbed. Mix together with ground chicken, shredded zucchini, egg, salt, black pepper, and garlic powder. Shape into 12 meatballs, about 2 tablespoons each. Drop meatballs into simmering sauce. Cook 15 minutes, or until cooked through, turn over once during cooking. Remove skillet from heat. Stir in rice. Cover, and let stand 5 minutes. Fluff rice with fork before serving.
Place cashews in a bowl and pour in enough water to cover, about 2 cups. Refrigerate for 12 to 16 hours. Pour cashews and soaking water into a high-speed blender. Add the remaining 8 cups water and honey. Blend on high until smooth.
Pour the apple juice into a plastic container and freeze until hard, about 2 hours. Remove from container and break into pieces. Place the frozen juice into the bowl of a blender along with the applesauce, yogurt, 1/4 cup of caramel topping, and peanut butter. Puree until smooth, then pour into 3 glasses; swirl in the remaining tablespoon of caramel topping before serving.
Place the kidney beans into a large container and cover with several inches of cool water; let stand 8 hours or overnight. Drain and rinse. Grind the onion, ginger, and garlic into a paste using a mortar and pestle. Heat the oil and ghee together in a pressure cooker over medium heat. Fry the red chile peppers, cumin seeds, and whole cloves in the hot oil until the cumin seeds begin to splutter; stir the onion paste into the mixture and cook, stirring frequently, until golden brown. Season with the ground turmeric, ground cumin, and ground coriander; continue cooking for a few more seconds before adding the tomatoes. Cook until the tomatoes are completely tender. Add the drained kidney beans to the pressure cooker with enough water to cover; pour the 2 cups water additionally to the cooker. Add the sugar and salt. Close the pressure cooker and bring to 15 pounds of pressure; cook about 40 minutes. Lower the heat to low and cook another 10 to 15 minutes. Release the pressure and open the cooker. Stir the garam masala and ground red pepper into the bean mixture; garnish with chopped cilantro to serve.
Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch cake pan or line it with parchment paper. Sift the flour and cocoa powder together and set aside. Combine the eggs and 3/4 cup sugar in a mixing bowl and beat until very thick, about three minutes. Use a spatula to carefully fold in the flour mixture. Gently scoop the batter into the prepared pan and bake until the top springs back when lightly pressed and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool the cake in the pan for 10 minutes before removing to cool completely on a wire rack. To make the simple syrup, bring 1/2 cup water and 3/4 cup sugar to a boil in a saucepan over medium-high heat. Remove the pan from the heat and set aside. To make the Italian meringue, combine 1/4 cup water with the 7/8 cup of sugar in a saucepan. Bring the mixture to a boil, stirring to dissolve the sugar (don't stir once the mixture begins to boil). Use a candy thermometer and bring the sugar to the soft ball stage (240 degrees F/115 degrees C). While the sugar is boiling, beat the egg whites with an electric mixer on medium-low speed until soft peaks form. When the boiling sugar syrup has nearly reached soft ball stage, increase the mixing speed for the egg whites to high. Carefully pour the hot sugar syrup into the egg whites between the beaters and the side of the bowl. Continue beating on high speed until the meringue has cooled to room temperature. Melt the bittersweet chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, just until melted. Remove from heat and allow to cool until the chocolate is room temperature but still fluid. Whip the 1 3/4 cups cream until medium-stiff peaks form. Use a rubber spatula to fold the melted chocolate into the egg white meringue. Add 1/3 cup of room-temperature cream and mix gently until blended. Fold 1/3 of the whipped cream into the chocolate meringue mixture to lighten it; then gently fold in the remaining 2/3 of the whipped cream. To assemble the cake, split the sponge cake into two layers. Set one cake layer on a turntable or plate. Brush the cake well with the simple syrup. The cake will literally act as a sponge and absorb the syrup, which will keep it from being dry. Spread 1/3 of the chocolate cream on the cake, and top it with the second cake layer. Repeat with the syrup and the cream. Spread the remaining chocolate cream on the sides of the cake. Refrigerate until serving.
Scald milk with butter. Cool to lukewarm or room temperature. Crumble yeast in a medium bowl. Add water and 1 teaspoon sugar, and mix until pasty. Set aside. Let rise until spongy. Whisk egg yolks. Add 3/4 cup sugar, and mix thoroughly. Add the cooled scalded milk mixture, and beat until foamy. Mix in yeast mixture. Add flour gradually, beating after each addition. Beat until thick and springy. Add flour only as needed to make a soft dough; too much will make the doughnuts tough. Cover, and let rise until doubled, about 2 hours. Turn dough onto a lightly floured surface. Divide into 3 pieces, keeping dough covered while you work. Divide each piece of dough into 12, and shape dough into small balls. Let rise on floured waxed paper until doubled, about 30 minutes. In a deep-fryer, heat shortening to 375 degrees F (190 degrees C). Working in batches of 2-4 doughnuts, fry until brown, about 2 minutes per side. Drain on paper towels and roll in sugar.
In a bowl, mix together the brown sugar, salt, crushed red pepper flakes, mint leaves, and brandy to make a paste. Rub the paste all over the salmon, wrap in plastic wrap, and refrigerate 4 hours to overnight. Preheat an outdoor grill for high heat, and lightly oil the grate. Place soaked alder chips in a small disposable aluminum pie pan or piece of aluminum foil at the back of the grill, under the grate. Allow the wood chips to begin smoking, then turn the heat to the lowest setting, position the salmon on the grate, and close the lid. Cook and smoke the salmon until it has turned a red-brown color and flakes easily, about 45 minutes.
Coat the hens with about 1/4 of the mushroom soup. Mix the remaining mushroom soup with mushrooms, olives, zucchini, and garlic salt in a bowl. Stuff the mixture inside the hens. Arrange hens, breast sides up, in the slow cooker. Spoon any remaining soup mixture over the hens. Cook the hens in the slow cooker on High for 4 hours.
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, cream butter and confectioners' sugar until light and fluffy. Stir together flour and baking powder; blend into butter mixture. Pat into a 9 inch pie plate. Bake in preheated oven for 12 to 15 minutes, or until edges are lightly browned.
Place ground chuck in mixing bowl. Add sea salt and pepper and mix with a fork. Divide into 4 equal pieces. Divide each piece in two and shape into 8 flat patties, 2 for each slider. Fold corners of the Jack cheese slices into the center to make smaller squares. Place cheese on 4 patties and top with remaining patties. Seal edges together. Slice buns in half and spray cut side with canola oil spray. Spray tomato and onion slices with cooking spray; season with salt and pepper. Preheat Panasonic(R) Countertop Induction Oven to Medium on the "Grill" setting. Place rolls cut-side down on the grill pan and grill for 3 1/2 minutes. Remove from the oven. Place tomato slices on the grill pan and grill for 2 minutes. Remove from the oven. Place onion on the grill pan and grill for 5 minutes, turning halfway through. Remove from the oven. Place patties on the grill pan and grill for 5 minutes, turning halfway through. Remove from the oven. Assemble burgers by placing patties on bottom buns and topping with tomato and onion slices. Cover with top buns.
Combine sandwich cookies and butter in a food processor and pulse until crumbled and combined. Press into the bottom of a 9-inch glass pie dish and chill for 10 minutes in the refrigerator. Sprinkle gelatin over cold water in a bowl and let stand for 1 minute. Slowly pour in boiling water while blending with an electric mixer on low speed. Add sugar, cocoa powder, cream, and almond extract, beating on medium-high speed until fully combined. Spread chocolate mixture into the chilled pie crust. Keep refrigerated. Pour the other tablespoon of cold water into a bowl; sprinkle gelatin on top and let stand for 1 minute. Beat using the electric mixer while pouring in boiled water. Mix in cream cheese, powdered sugar, and vanilla and peppermint extracts until fully combined. Add heavy cream and continue beating until stiff peaks form. Gently fold in crushed candy canes. Spread mixture over the chocolate layer and refrigerate for 1 hour to fully set. Top pie with crushed peppermint candies before serving.
Melt the butter in a large stockpot over medium heat; cook and stir the onion, leeks, garlic, and celery in the melted butter until tender, about 10 minutes. Pour 4 cups vegetable stock into the stockpot; add the potatoes. Bring the mixture to a boil, reduce heat to medium-low, and cook the mixture at a simmer 20 minutes. Divide the stock mixture into 3 batches with equal amounts of liquid and vegetables; set aside to cool for 30 minutes. Pour 1 batch of the stock mixture into a blender, filling the pitcher no more than halfway. Hold the blender lid firmly in place and carefully start the blender; use a few quick pulses to get the mixture moving before leaving it on to puree. Repeat process with second batch. Return the pureed batches to the stockpot. Divide third batch into two equal batches. Puree only one of the two batches before returning both to the stockpot. Bring 1 cup vegetable stock to a simmer in a small pot over medium-low heat. Cook the carrots in the simmering stock until soft, 5 to 7 minutes; add to the puree in the stockpot. Stir the green onion and heavy cream through the puree; continue cooking another 5 minutes. Season with salt and pepper; top with Cheddar cheese to serve.
Combine carrot, celery, and scallions in a bowl. Pour vinegar over vegetable mixture and toss to coat; set aside to marinate. Stir cilantro, mayonnaise, yogurt, lime juice, and cayenne pepper together in a bowl. Spread about 2 teaspoons cilantro sauce onto bottom piece of each baguette. Remove vegetables from vinegar using a slotted spoon, discarding vinegar. Spoon vegetables over cilantro sauce layer on baguette pieces. Mix prawns in the remaining cilantro sauce and arrange 10 prawns over vegetable layer; top with cucumber slices. Place top piece of baguette over cucumber layer, creating a sandwich.
In the container of a blender, combine the lemonade concentrate, lemon-lime soda, rum and strawberries. Cover, and blend until smooth. Add ice and blend to desired thickness.
Preheat oven to broil. Line a baking sheet with aluminum foil. Place zucchini, broccoli, bell pepper, carrot, onion and mushrooms in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain. Place two tortillas, side by side, on the prepared baking sheet. On each tortilla layer cheddar cheese, vegetables, then Monterey jack cheese. Top each with another tortilla. Place under the broiler and cook until lightly browned. Carefully turn tortillas and cook on the other side until lightly browned.
Preheat oven to 375 degrees F (190 degrees C). Generously grease a jelly roll pan or rimmed baking sheet with shortening. Mix baking mix, cinnamon, and salt together in a bowl; add rice milk, eggs, and date sugar and mix until dough is thoroughly mixed. Fold raisins into batter; spread evenly into the prepared baking sheet. Baking in the preheated oven until bread easily bounces back when touched, about 15 minutes.
Mix milk, cream, and sugar together in a large bowl. Refrigerate to let sugar dissolve. Brew the coffee grounds with water in a coffee maker or French press. Refrigerate coffee until completely cooled, at least 30 minutes. Beat milk mixture using an electric mixture until slightly thickened to the consistency of buttermilk. Stir coffee into milk mixture. Transfer milk-coffee mixture to an ice cream maker and follow manufacturer's instructions for making ice cream.
Toss the pork chops with the lime juice in a bowl until evenly covered. Toss with garlic and basil. Season the chops to taste with salt and pepper. Set aside to marinate for 30 minutes. Preheat an outdoor grill for medium heat, and lightly oil the grate. Cook the pork chops on the preheated grill until no longer pink in the center, 5 to 10 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Warm the milk in a small saucepan to no more than 100 degrees F (40 degrees C). Sprinkle the yeast overtop and let stand until the yeast softens and begins to form a creamy foam, about 5 minutes; stir in the sugar. Whisk the whole wheat flour, all-purpose flour, oatmeal, and salt together in a mixing bowl. Make a well in the center and pour the milk mixture into the well. Stir until the dough has pulled together. Turn the dough out onto a lightly-floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl. Place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 45 minutes. Grease 2 8x4-inch loaf pans. Deflate the dough and turn it out onto a lightly-floured surface. Use a knife to divide the dough into two equal pieces - don't tear it. Shape into dough rounds and let rest for 10 minutes. Form the dough into loaves and place into the prepared pans. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Preheat an oven to 350 degrees F (175 degrees C). Bake in the preheated oven until the top is golden brown and the bottom of the loaf sounds hollow when tapped, 25 to 30 minutes. Cool in the pans for 5 minutes before turning out onto a wire rack to cool completely.
Preheat oven to 350 degrees F (175 degrees C). Grease a shallow 8-inch baking pan. Line apple slices on the bottom of the prepared pan. Mix sugar, flour, cinnamon, and salt together in a bowl. Stir in butter and peanut butter until crumbly. Spread mixture over the apples in the pan. Bake in the preheated oven until top is golden brown, about 45 minutes.
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Beat the butter, brown sugar, and white sugar together with an electric mixer in a large bowl until smooth. Beat the eggs, one at a time, into the butter mixture until completely blended; add vanilla extract. Whisk cornstarch, sorghum flour, sweet rice flour, brown rice flour, almond meal, cinnamon, baking soda, and salt together in a bowl. Stir flour mixture into butter mixture; add oats and mix to form a soft dough. Roll dough into walnut-sized balls and place 2 inches apart onto prepared baking sheet. Bake in the preheated oven until cookies are golden and set, about 10 minutes. Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Preheat oven to 500 degrees F (260 degrees C). Grease a 9x13-inch casserole dish with cooking spray. Mix oil, ranch dressing, Buffalo wing sauce, garlic powder, onion powder, and salt together in a a large bowl to make sauce. Add potatoes; stir to coat thoroughly. Transfer potatoes to the casserole dish. Place chicken in the sauce bowl; stir to coat with remaining sauce. Marinate in the refrigerator, about 30 minutes. Roast potatoes in the preheated oven while chicken marinates, stirring halfway, until tender, about 30 minutes. Stir in chicken. Continue roasting, stirring once or twice, until chicken and potatoes are tender, 15 to 30 minutes. 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 bacon into a bowl; stir in Colby Jack cheese and green onions. Sprinkle cheese mixture over potatoes and chicken; bake until cheese is melted and bubbly, about 5 minutes.
Spread a layer of onions in the bottom of a slow cooker, top with 1/2 of the steak. Spread another layer of onions over steak and pour 1 can of diced tomatoes over onions; top with 1/2 of the garlic. Repeat layers with remaining onion, steak, tomatoes, and garlic. Gently pour beef broth over steak mixture and add bay leaf. Cook on Low for 8 to 10 hours. Shred beef and return to slow cooker; stir mixture together until meat absorbs some of the broth, 5 to 10 minutes.
Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in the onion and apple; cook and stir for 5 minutes. Stir in the cranberries and balsamic vinegar, and continue cooking until the apple and onions have softened, about 5 minutes more. Season to taste with salt and pepper, then scrape the mixture onto a plate, and refrigerate until cold. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish. Cut a large pocket into the pork chops using a sharp, thin bladed knife. Stuff the cooled apple mixture into the pork chops, and secure with toothpicks if needed. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Season the pork chops with salt and pepper to taste, and place into the hot skillet. Cook on each side until browned, about 3 minutes, then transfer to a baking dish. Top with the remaining apple mixture, and cover the baking dish with aluminum foil. Bake in preheated oven until the pork is no longer pink in the center, about 40 minutes depending on the thickness of the pork chops. Uncover, and bake about 10 minutes longer until the apple mixture has browned around the edges.
Place the couscous and cranberries in a heatproof bowl. Pour in the boiling water, and stir with a fork. Cover the bowl with plastic wrap, and set aside 5 to 10 minutes. Fluff the couscous with a fork, and fold in the cucumber and feta cheese. Season to taste with balsamic vinaigrette and salt.
Preheat oven to 450 degrees F. Place 3 tablespoons butter into a 9 inch square baking dish or a 9 inch cast iron pan and melt in oven, about 3 to 5 minutes. Whisk together the eggs, milk and vanilla in a medium bowl. In a large bowl, combine the flour, salt, cinnamon and sugar. Whisk egg mixture into flour mixture. Batter may appear a bit lumpy. Carefully pour batter into hot baking dish or pan and return it to oven. Bake 12 to 15 minutes or until pancake rises high and edges are golden brown. For sauce, melt butter in a medium skillet over medium heat. Add banana slices and cook for 2 minutes or until bananas are just golden. Add Marzetti Old Fashioned Caramel Dip and cream and stir until thoroughly heated. Spoon or slice pancake into pieces and serve on plates with caramel banana sauce. Serve with optional toppings.
Combine condensed milk, vodka, ice, and coconut milk in a blender; blend until smooth. Pour cocktail into glasses and sprinkle coconut over each.
Beat egg and sugar in a saucepan over medium heat. Mix vinegar and mustard in a small bowl; slowly stir into the egg mixture. Cook and stir the mixture until hot.
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets. In a large bowl, cream together the shortening, butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and coffee liqueur. Combine the flour, baking soda, and salt; stir into the sugar mixture. Mix in the oats, chocolate chips, and walnuts. Roll tablespoonfuls of dough into balls, and place them 2 inches apart onto the prepared cookie sheets. Bake for 10 to 12 minutes in the preheated oven, or until golden. Cool on a wire rack for a few minutes before eating!
Preheat oven to 225 degrees F (110 degrees C). Grease and flour a tube pan. In a large bowl, combine sugar, flour, soda, spices, eggs, lemon rind, vanilla, 1/2 cup brandy, fruit, nuts, and melted butter or margarine. Mix thoroughly. Pour into prepared pan. Bake for 1 hour, or until a tester inserted in the center comes out clean. Cool on a wire rack. Wrap cooled cake in foil. Sprinkle 2 tablespoons brandy over the cake everyday for 2 weeks.
Place sweet potatoes in a microwave-safe bowl and add a splash of the broth. Cook in the microwave until slightly softened, 3 to 5 minutes. Heat olive oil in a soup pot over medium heat. Add onion, celery, bell pepper, and garlic. Cook and stir for 3 to 5 minutes. Add softened sweet potatoes, remaining broth, chickpeas, tomatoes, lemon juice, ginger, cumin, curry powder, coriander, chili powder, salt, and pepper. Bring to a boil, reduce heat, and cover pot. Simmer soup until vegetables are tender, about 20 minutes. Stir raisins and peanut butter into soup and simmer 5 minutes more. Adjust spices if necessary.
Preheat oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper. Beat butter in a large bowl with an electric mixer until light and fluffy. Add sugar and salt; beat until combined. Beat in egg and vanilla extract until well-blended. Blend in melted chocolate, cocoa powder, and espresso. Mix in flour gradually, until batter is smooth. Fold in chocolate chips, chopped hazelnuts, and ground hazelnuts. Drop heaping tablespoons of cookie batter 2 inches apart onto baking sheets. Use the back of a wet fork to flatten each cookie slightly, making a crisscross pattern. Bake in the preheated oven until set and edges start to darken, about 15 minutes. Let cool a few minutes before serving.
Preheat oven to 400 degrees F (200 degrees C). Beat sugar, butter, shortening, eggs, rum extract, and brandy extract together in a large bowl until smooth. Stir in flour, cream of tartar, baking soda, and salt; mix until dough is just combined. Mix colored sugar and nutmeg together in a small bowl. Roll dough into 1 1/4-inch balls; coat with colored sugar mixture and place 2 inches apart onto ungreased baking sheets. Bake in the preheated oven until edges are beginning to crisp, 8 to 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Pick your Thanksgiving turkey nearly clean. (Turkey salad is great for a few days, or even turkey pot pies.) We are not real concerned about the choice meat here. Dump the turkey and all of its debris, including the juices, into a large pot. Add green beans, celery, spinach, cabbage, and white rice. Pour in enough water to cover everything. Bring soup to a boil. Reduce heat, and simmer for an hour or so. Add more water as needed. Remove all turkey bones and unwanted debris (i.e., skin, cartilage, etc.). There you have it. It's kind of a culinary scrapbook of your Turkey Day.