HumbleIntelligence/food-ner-1-Million huggingface dataset:
To pit the plums, slice them almost in half, open, and remove pit. Place about 1/3 teaspoon of sugar in the hollow of each plum; close the plum, and place in a bowl. Set aside. Place potatoes in a large pot with enough water to cover. Bring to a boil, and cook until tender. Drain. When cool enough to handle, mash potatoes with a fork or potato masher. You will need 1 cup of mashed potatoes. Set aside, and keep warm. To make the dough, sift the flour, sugar, baking powder, and salt together into a pile on a breadboard. Make a well in the center; add 1 cup mashed potatoes, egg yolks, and shortening into the well, and work in until the dough is pliable and smooth. When dough is thoroughly kneaded, roll it out onto a floured board to a thickness of about 1/4 inch. Cut into roughly 4-inch rounds with a biscuit cutter. Holding one piece of dough in your hand, place a whole pitted plum in the center. Place another piece of dough on top, and press to seal the edges of the dough together. Make sure there are no leaks, or the plum will come out during cooking. To cook, bring a deep pot of salted water to boil. Place dumplings in water, and boil gently for about 10 minutes. Meanwhile, to make the sauce, melt butter in a large frying pan over medium heat. Stir in brown sugar. (If you like, stir in some of the juice that collects in the bowl of pitted plums.) Stir in a small amount of bread crumbs to slightly thicken the sauce. When dumplings are done, remove them from boiling water, and place them in the frying pan, and turn to coat the dumplings. Serve hot with extra sauce poured over them.
Preheat oven to 325 degrees F (165 degrees C). Grease an 8 inch springform pan. In a medium bowl, combine cookie crumbs and butter. Mix well and press into the bottom of springform pan. In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. In a large bowl, beat cream cheese, brown sugar and cornstarch until smooth. Beat in the eggs one at a time. Blend in the coffee liqueur. Fold 1/3 of the filling into the melted chocolate, then pour the chocolate mixture back into the filling and mix until no streaks remain. Pour into crust. Bake in the preheated oven for 60 minutes, or until filling is set. Allow to cool to room temperature, then refrigerate at least 4 hours before serving.
Heat milk in a small saucepan to 110 degrees F (43 degrees C); pour milk into a bowl. Whisk 1/2 cup flour and yeast into milk; cover with plastic wrap and let stand until bubbly, about 15 minutes. Place 1 2/3 cups flour, 1/3 cup white sugar, salt, cinnamon, cloves, ginger, and nutmeg into the bowl of a stand mixer with paddle attachment; turn mixer on for a few seconds on low speed to combine. Place butter into flour mixture; mix on low speed until incorporated, about 2 minutes. Place yeast mixture and egg into flour mixture; mix on low speed for 2 minutes. Stop mixer and allow to rest for 10 minutes; mix on medium speed until smooth and elastic, about 2 minutes. At slowest speed, mix currants and citron into dough until evenly distributed, about 1 minute. Butter the inside of a large bowl; place dough in bowl, turn to butter dough on all sides. Cover bowl with plastic wrap; let dough rise in a warm place until doubled in size, about 1 hour. Line a baking sheet with parchment. Turn dough out onto a lightly floured surface. Pat dough into a rough square, and cut into 12 equal pieces. Form each piece into a round bun; place on prepared baking sheet. Press a cross into each bun with the back of a knife; cover buns with a damp cloth and allow to rise until doubled in size, about 45 minutes. Preheat oven to 375 degrees F (190 degrees C). Bake buns in the preheated oven until deep golden brown, about 15 minutes. Bring 2 tablespoons white sugar with 1 tablespoon water to a boil in a small saucepan. Remove buns from oven; lift parchment and transfer buns to a wire rack. Brush immediately with sugar glaze; allow buns to cool completely, about 20 minutes. Stir confectioners' sugar and remaining 2 teaspoons water together in a small bowl; heat icing mixture in microwave until smooth and warm to the touch, about 10 seconds. Place icing in a sandwich bag, snip off one corner of the bag, and pipe in a cross over fully cooled buns; allow icing to dry for 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Combine spinach, garlic, salt, and pepper in skillet; cook and stir until garlic is fragrant and spinach is warmed through, about 5 minutes. Combine hearts of palm, cream cheese, sour cream, water chestnuts, and half of the mozzarella cheese together in a separate bowl. Add spinach mixture and stir to distribute ingredients evenly. Pour mixture into prepared baking dish; top with remaining mozzarella cheese and Parmesan cheese. Bake in preheated oven until golden and bubbly, 20 to 25 minutes.
Preheat an outdoor grill for high medium-heat and lightly oil grate. Whisk together the butter, garlic, curry powder, cumin, and salt in a small bowl. Arrange four large sheets of aluminum foil on a flat surface. Divide the mussels into four even portions and place one portion on each piece of foil. Dot the mussels with the curry mixture. Sprinkle the red bell pepper and parsley over the top of each portion. Top each with lime slices. Wrap foil tightly around the portions. Cook the packets on the preheated grill until the mussels have opened, 5 to 10 minutes. Discard any mussels which do not open. Transfer the mussels to small bowls and garnish each with a lime wedge to serve.
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets. In a mixing bowl, cream shortening and brown sugar until fluffy. Beat in the egg, syrup, and vanilla until well mixed. Combine flour, baking powder and salt. Add flour mixture to the creamed mixture. Stir in coconut. Drop by tablespoonfuls 2-inches apart onto greased baking sheets. Bake at 375 degrees F (190 degrees C) for 10-12 minutes.
Heat oil in a large pot over medium heat. Add beef, and cook until evenly brown. Stir in onion and garlic, and cook until tender, about 5 minutes. Season with dill seed, paprika, salt, and pepper. Stir in can of broth, and cup of broth; bring to a boil. Reduce heat, cover, and simmer 2 hours. Stir in mushrooms, and simmer for 20 minutes. Mix together flour and water, and stir into stew. Cook until thickened. Stir in sour cream, and heat through, but do not boil.
Preheat oven to 400 degrees F (200 degrees C). Place butternut squash halves cut-side down on a baking sheet. Roast in the preheated oven until tender when pierced with a fork, 45 to 60 minutes. Let cool, about 15 minutes. Scoop flesh into a large bowl and mash until smooth. Mix flour, oats, cinnamon, ginger, and nutmeg together in a bowl. Beat butter and shortening in a bowl until blended, about 30 seconds. Add white sugar and brown sugar; beat until fluffy. Add mashed squash, egg, milk, and vanilla extract; beat thoroughly until dough is combined. Fold in flour mixture. Chill dough until firm, about 2 hours. Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper. Drop 1-inch scoops of dough onto the baking sheets. Bake in the preheated oven until edges are golden brown, 10 to 12 minutes. Transfer to a wire rack to cool before serving.
Cut sausage into 1/2" slices. Heat 1 tablespoon of oil in large non-stick skillet over medium-high heat until hot. Cook sausage 1-2 minutes per side or until lightly browned. Remove from pan and keep warm. Add remaining oil to pan with peppers, onions and garlic; cook stirring frequently until vegetables are tender about 7-10 minutes. Stir in cooked sausage, salsa and Italian seasoning. Bring to a boil, stirring constantly. Serve over prepared yellow rice.
Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish. Spread toasted bread into the bottom the baking dish. Heat milk in a saucepan over medium-low heat until bubbles form around the sides. Remove from heat, add butter, and stir until butter melts. Pour milk mixture over the bread into the prepared baking dish. Stir until all bread is touching milk mixture; let stand 15 minutes. Stir rhubarb, sugar, eggs, cinnamon, and salt together in a bowl; pour rhubarb mixture into bread mixture and stir. Sprinkle brown sugar over the top of the rhubarb mixture. Bake in the preheated oven until golden and set, 45 to 50 minutes.
Melt butter in a large skillet over medium heat and stir in carrots, honey, and garlic; sprinkle with salt and black pepper. Pour in water. Cover and bring to a boil. Cook for 4 minutes, covered, and remove lid; cook until carrots are tender, 10 to 15 more minutes, stirring often.
Bring the quinoa and chicken broth to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender about 15 minutes. Turn off the heat, and let the remaining liquid absorb into the quinoa. Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the garlic, onion, and red bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the asparagus, mushrooms, raisins, and ginger; continue cooking until the asparagus is tender. Stir in the shrimp, and cook until the shrimp have turned pink and are no longer translucent in the center. Stir the lemon juice into the quinoa, then toss the quinoa with the shrimp and vegetable mixture. Season to taste with salt and pepper before serving.
Place the pineapple chunks with juice, banana, coconut milk, and vanilla extract into a blender; puree until smooth. Pour into 6 ice pop molds and freeze until solid, about 4 to 5 hours.
Preheat oven to 350 degrees F (175 degrees C). Blend butter or margarine, sugar, egg, banana, dissolved coffee, and vanilla in food processor for 2 minutes. Add flour, salt, baking powder, and soda, and blend just until flour disappears. Add chocolate chips and mix in with wooden spoon. Spoon mixture into 15 to 18 paper-lined muffin cups. Bake for 25 minutes. Cool on wire racks.
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Spread tortilla chips onto the prepared baking sheet. Mix Monterey Jack cheese, shrimp, mayonnaise, chipotle peppers in adobo sauce, cilantro, minced onion, cumin, and black pepper together in a bowl. Spoon mixture onto the tortilla chips. Bake in the preheated oven for 3 minutes. Turn on the broiler and broil nachos until lightly browned, 3 to 4 minutes. Allow nachos to sit at room temperature for about 2 minutes before serving.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish. In a large mixing bowl, beat together milk, butter and egg substitute. Add the sugar, then gradually beat the flour in. Carefully stir in the baking powder and salt. Pour batter into prepared pan. Bake in preheated oven for 30 minutes. Cut into 16 square servings.
In a large bowl mix together the flour, salt, and baking powder. Make a well in the center. In a separate bowl mix together the vegetable oil, warm water, and beaten egg. Pour into the well of the dry ingredients. Knead dough for 8 to 10 minutes. Cover dough and let rest for 2 hours. Roll out and fill as desired.
Heat a panini grill or waffle iron. Brush oil over bread slices. Turn 4 slices over; spread pesto evenly over bread. Top with half of the cheese, tearing to fit if necessary, all of the prosciutto and pepper strips and remaining cheese. Close sandwiches with remaining bread oiled sides up. Cook (in batches) in panini maker* or waffle iron 3 to 4 minutes or until golden brown and cheese is melted.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish. Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain and crumble. Spread into bottom of baking dish. Sprinkle with Cheddar cheese, Monterey Jack cheese, onion, chile peppers, and jalapeno pepper. In a medium bowl, mix eggs with chili powder, cumin, garlic powder, salt and pepper. Pour over contents of baking dish. Bake in preheated oven for 18 to 22 minutes, or until a knife inserted into the center comes out clean. Cool for 10 minutes, then cut into squares.
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 zucchini, cover, and steam until slightly tender, 5 to 6 minutes. Heat butter in a saucepan over medium heat; cook and stir onion in the melted butter until tender and translucent, 5 to 10 minutes. Mix grated ginger, cumin, coriander, mustard seeds, ground cinnamon, turmeric, cardamom, cayenne pepper, sea salt, and black pepper in a small bowl. Mix spice mixture into onions until coated. Mix zucchini into onion mixture; cook and stir until heated through, 2 to 3 minutes. Pour vegetable stock over zucchini mixture; stir well. Simmer until vegetables are tender, 8 to 10 minutes. Pour zucchini mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Pour soup into 4 serving bowls; garnish each bowl with 1 tablespoon cilantro and 1 cinnamon stick.
Thoroughly combine the venison, bacon, monosodium glutamate, garlic, onion, mustard, chipotle, salt, anise, fennel, red pepper flakes, and parsley in a large bowl. Grind the mixture through a small plate in a meat grinder. Refrigerate until ready to use.
Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, 15 to 20 minutes. Scrape the quinoa into a large bowl, and refrigerate until cold. Stir the garbanzo beans, cranberries, raisins, almonds, mint, coriander, cumin, and olive oil into the quinoa. Season to taste with salt and pepper.
Place juice in a small saucepan over medium-high heat. Cook for 15 minutes or until juice is reduced to 1/4 cup; stir in honey. (Mixture may be prepared several days ahead and stored tightly covered in the refrigerator.) While glaze is cooking, preheat oven to 400 degrees F. Place carrots, oil, salt, and pepper on a small baking sheet; stir well to coat. Bake for 15 minutes, stirring occasionally. Drizzle glaze over carrots and stir to coat. Bake for 10 minutes more, stirring once or twice. Stir in walnuts and cranberries and cook for 5 minutes more or until carrots are nicely glazed. Transfer to a serving dish and sprinkle with thyme. Recipe may be doubled.
Heat the vegetable oil in a skillet over medium-low heat. Stir in the onions, and cook until softened and dark brown, about 15 minutes. Stir in the tomato paste until no lumps remain. Add the okra, and sprinkle with turmeric, salt, and pepper. Pour in the water and bring to a boil over high heat. Reduce heat to medium-low, and simmer until the okra is very tender and the sauce has thickened slightly, 15 to 20 minutes. Season to taste with salt and pepper again before serving.
Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper. Whisk flour, baking powder, salt, and pepper together into a large bowl. Mash grated butter into the flour mixture until the result resembles coarse crumbs. Mix blue cheese, bacon, and 2 cloves minced garlic into the flour mixture. Make a well in the center of the flour mixture. Pour buttermilk into the well and mix with your hands until the dry ingredients are just moistened. Drop mixture by heaping spoonfuls onto prepared baking sheet. Bake in preheated oven until lightly browned, 12 to 15 minutes. Switch oven to preheat the broiler. Stir melted butter and 1 clove minced garlic together in a small bowl; brush over the top of the biscuits. Heat biscuits under the broiler just until the tops are browned, about 2 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Brown the ground beef in a skillet over medium-high heat. Drain excess grease, and add the onion, bell pepper, and corn. Cook for about 5 more minutes, or until vegetables are tender. Stir in the taco sauce, and season with chili powder, garlic salt and cumin, stirring until blended. Cook until heated through, then remove from heat, and set aside. Open the can of beans, and spread a thin layer of beans onto each of the tortillas. Spoon the beef mixture down the center, and then top with as much shredded cheese as you like. Roll up the tortillas, and place them seam-side down onto a baking sheet. Brush the tortillas with melted butter. Bake for 30 to 35 minutes in the preheated oven, or until golden brown. Serve with lettuce and tomato.
Combine tomatoes, onions, vinegar, tomato paste, green bell peppers, red bell peppers, banana peppers, sugar, garlic, pickling salt, and black pepper in a large stockpot; bring to a boil, reduce heat to medium-low, and simmer for 30 minutes. Mix cilantro into salsa. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack salsa into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 35 minutes. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
In a large bowl, cream margarine with sugar and vanilla until light and fluffy. Mix in flour and walnuts, beating on low speed of an electric mixer until well mixed. Cover, and refrigerate dough for 2 hours, or until firm enough to handle. Preheat oven to 375 degrees F (190 degrees C). Remove wrappers from chocolate kisses. Shape approximately 1 tablespoon of dough around each chocolate kiss; be sure to cover chocolate completely. Place cookies on an ungreased cookie sheet. Bake for 10 to 12 minutes in the preheated oven. While cookies are still warm, roll them in confectioners' sugar.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch casserole dish. Place potatoes and cauliflower into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender but firm, about 20 minutes. Drain and transfer potatoes and cauliflower to the prepared casserole dish. Heat olive oil in a skillet over medium heat; cook and stir onion in the hot oil until transparent, 5 to 10 minutes. Transfer cooked onion to the potato mixture. 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 and crumble over potato mixture, reserving bacon grease in skillet. Melt butter into bacon grease in skillet over medium-low heat; whisk flour into butter-bacon grease mixture. Gradually stir cream into flour mixture until smooth; add milk if cream sauce is too thick. Whisk half the Swiss cheese, half the mozzarella cheese, garlic powder, salt, and pepper into cream sauce until cheeses are melted. Pour cream sauce over potato mixture and toss to coat; top with remaining Swiss cheese and mozzarella cheese. Bake in the preheated oven until casserole is bubbling and cheese is lightly browned, about 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Mix artichoke hearts, mayonnaise, mozzarella cheese, white onion, Parmesan cheese, jalapeno peppers, salt, and black pepper in a bowl; spread into a baking dish. Sprinkle paprika over the artichoke mixture. Bake in preheated oven until hot and beginning to set, about 25 minutes. Cool at least 15 minutes before serving.
Preheat oven to 350 degrees F (180 degrees C). Line a baking sheet with parchment paper and spread nuts onto baking sheet. Bake in the preheated oven for 5 minutes; shake the baking sheet to flip the nuts. Continue baking until toasted, about 5 minutes more. Turn off the oven but leave the nuts in the oven until slightly cooled, about 10 minutes. Transfer nuts to a large bowl and top with water. Cover bowl and let soak for 30 minutes. Remove nuts from soaking water using a slotted spoon, reserving the soaking water. Place nuts in a blender; add 1 cup soaking water. Blend on low for 30 seconds. Add 1 cup soaking water and blend again for 1 minute. Add the remaining soaking water and blend on medium for 30 seconds. Allow nut milk to rest for 10 minutes. Pour nut milk through a sieve or a nut bag into a glass container. Stir honey and salt into nut milk. Cover container and store in the refrigerator.
Stir 1/2 teaspoon salt into a pot of water; bring to a boil. Stir penne pasta into the boiling water and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes; drain. Melt butter in a large skillet over medium heat. Cook and stir ham and mushrooms in hot butter until the mushrooms are softened, 3 to 4 minutes. Stir flour, remaining salt, and bay leaf into the ham mixture; cook and stir until flour begins to bind butter into a paste, about 2 minutes. Stream milk into the skillet while stirring. Melt Parmesan cheese into the milk mixture; add basil and continue cooking and stirring until the milk thickens into a sauce, 2 to 3 minutes. Remove skillet from heat and immediately stir spinach into the sauce; add to drained pasta and stir to coat the pasta.
Mix brown sugar, paprika, black pepper, salt, chili powder, garlic powder, onion powder, and cayenne pepper in a bowl. Store in an air-tight container or keep in the freezer in a sealable plastic bag.
In a medium bowl, mix the pineapple juice, vegetable oil, soy sauce, brown sugar, garlic powder, and pepper. Place chicken in the bowl, and coat with the mixture. Cover, and marinate in the refrigerator at least 2 hours. Preheat the oven broiler. Place chicken on a baking sheet. Broil 5 minutes on each side in the preheated oven, or until no longer pink and juices run clear. Discard remaining marinade.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a large bowl, stir together the coconut, flour and salt. Stir in the sweetened condensed milk and vanilla until everything is well blended. Drop by heaping spoonfuls onto the prepared pan. Bake for 12 to 15 minutes in the preheated oven, until coconut is sufficiently toasted. Immediately remove from cookie sheets to cool on wire racks. In the microwave or in a metal bowl over a pan of simmering water, melt chocolate chips and milk, stirring frequently until smooth. Remove from heat and set aside to cool. Dip cooled cookies halfway into the chocolate and scrape off excess onto the side of the bowl. Place onto waxed paper until set.
Heat oil in a small frying pan over medium heat. Stir in tomato paste, and heat through. Set aside. Place green beans and water in a medium saucepan. Arrange onions and green pepper in layers over beans. Sprinkle turmeric, and salt and pepper over vegetables, and pour tomato paste over everything. Cover. Cook over medium heat until vegetables are tender and all water has evaporated.