HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place garlic cloves in a saucepan. Pour in oil to barely cover garlic. Heat over medium heat until oil bubbles. Reduce heat to low and cook, stirring every 3 to 4 minutes, until garlic turns light brown, 10 to 15 minutes. Remove from heat and strain out garlic; let infused oil cool to room temperature. Place cumin seeds in a small skillet over low heat. Toast until fragrant, 1 to 2 minutes. Transfer to a spice grinder and grind into a powder. Drain garbanzo beans into a bowl, reserving 2 to 3 tablespoons soaking liquid. Combine 1/4 garlic cloves, cumin powder, garbanzo beans, tahini, lemon juice, and salt in a food processor; blend, thinning with reserved soaking liquid and 1 to 3 tablespoons garlic oil, until hummus is smooth.
In a medium bowl, cream together the butter and white sugar until smooth. Beat in the egg yolks one at a time. Split the half of vanilla bean and scrape the seeds; stir the seeds into the butter mixture. Mix in the flour and ground almonds. Divide the dough into two pieces, wrap and refrigerate until firm. Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Break off tablespoonful sized pieces of dough and roll them into little ropes about 2 inches long. Bend the ropes into a half circle and place them 2 inches apart onto the prepared cookie sheets. Bake for 10 to 15 minutes in the preheated oven, until lightly browned. Scrape the seeds from the remaining vanilla bean and stir them into the confectioners' sugar. Carefully roll warm cookies in the vanilla sugar.
Pour water into a large kettle, and add bouillon cubes. Mix together the salt, garlic, Italian seasoning, black pepper, oregano, basil, and red pepper flakes on a large plate. Rub roast with 1/2 cup vegetable oil. Roll roast in seasoning mixture until well coated. Place the roast in the kettle along with any left over seasoning mixture and oil. Bring water to a boil, reduce heat, and simmer approximately 3 1/2 hours. Meat should be tender and well done.
Fill a cocktail shaker with ice and add pumpkin pie filling, spiced rum, half-and-half, milk, cinnamon, and nutmeg. Cover shaker and shake; pour into a martini glass.
Stir rice, coconut milk, and water together in a saucepan. Dissolve sugar into the liquid. Bring the mixture to a simmer, reduce heat to medium-low, place a cover on the saucepan, and simmer until the majority of the liquid has been absorbed by the rice, 15 to 20 minutes. Leaving saucepan on the burner, turn heat off and let rice steam until sticky, about 5 to 10 minutes more. Garnish with shredded coconut.
Lightly moisten the mint sprig and sprinkle with sugar. Set aside. Fill a Collins glass with ice. Pour in orange juice, lime juice, lemon juice, and pineapple juice. Stir until the glass is frosted. Add light rum and Jamaican rum; stir until combined. Top with triple sec and grenadine. Garnish with slices of orange, lemon, pineapple, maraschino cherry, and the sugar-dipped spring of mint. Serve with a straw.
Blend avocado and 2 tablespoons water in a blender until smooth. Combine 1 can coconut milk, 4 3/4 tablespoons sugar, 4 1/2 tablespoons water, and agar-agar in a saucepan. Bring pudding to a boil; stir in the blended avocado. Mix remaining 1 tablespoon water and coffee in a small bowl and pour into the pudding. Add food coloring. Scoop pudding into 4 serving glasses. Combine 1 can coconut milk, 3 1/4 tablespoons water, 1/4 cup sugar, and pandan leaves in a saucepan. Bring custard to a boil. Mix remaining 2 tablespoons water and cornstarch in a small bowl. Stir into the custard. Add egg yolk; mix well. Pour custard into a bowl; cover with plastic wrap and refrigerate until cool, at least 25 minutes. Divide evenly over the pudding.
Place whole beets in a pot and cover with water. Bring water to a boil, cover the pot, reduce heat to medium-low, and cook until beets are tender, about 30 minutes. Place carrots in a microwave-safe dish and cook on high until firm but tender, about 6 minutes. Place carrots in a colander under cold water to stop the cooking process, 3 to 5 minutes. Remove peels and discard; cut beets into thin slices. Whisk cider vinegar, sugar, ginger, orange zest, dill, sea salt, garlic powder, mustard, and black pepper together in a microwave-safe bowl until sugar and salt dissolve. Whisk oil into cider dressing mixture. Microwave dressing on high for 2 minutes; whisk again. Combine beets, carrots, and onions together in a large container; pour dressing on top and mix well. Cover the container and refrigerate for at least 24 hours before serving.
Combine pomegranate juice and cranberries in a microwave-safe bowl and heat on HIGH (100% power) for 1 minute. Pour into a blender or food processor. Add onion, garlic and vinegar; puree for a few seconds. Gradually add oil, pureeing for 20 seconds or until smooth and thickened. Refrigerate if not serving immediately. Place spinach in a large serving bowl or platter. Top with apples, cheese and cranberries. Drizzle with Pomegranate Cranberry Dressing immediately before serving (allow about 2 tablespoons/serving). Refrigerate leftover dressing for up to 1 week.
Preheat oven to 400 degrees F (200 degrees C). Combine rutabaga spears with oil, minced rosemary, garlic, and salt. Toss until evenly coated. Lay rutabaga spears onto a baking sheet, leaving space between for even crisping. Bake until rutabaga fries are cooked through and crisped on the outside, about 30 minutes.
Mix brown sugar, water, fish sauce, green onion, jalapeno pepper, soy sauce, and garlic together in a bowl. Heat olive oil in a skillet over high heat. Add chicken and brown on all sides, about 3 minutes per side. Pour 1/3 brown sugar mixture into the skillet. Cook on high heat until thickened and caramelized but not blackened, about 5 minutes. Add remaining mixture; simmer until chicken is no longer pink in the center and the juices run clear, about 5 to 7 minutes more. Remove from heat, cover, and let sit to thicken further, about 5 minutes.
Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper. In a large bowl, stir together 4 cups of flour, baking soda and 1 cup of confectioners' sugar. Cut in 1/3 cup of butter using a pastry blender or by pinching between your fingers until the mixture is crumbly. Make a well in the center, and pour in the eggs, honey and sour cream. Stir until dough comes together. Divide into 4 equal pieces. Roll each piece of dough out into a equally large rectangle about 1/8 inch thick. Place on the prepared cookie sheets. Bake for 15 minutes in the preheated oven, or until firm and lightly golden. Bake in batches if you do not have enough room for all of the sheets at once. Set aside to cool. In a saucepan over medium heat, stir together 2 cups of confectioners' sugar, vanilla sugar, and 1/4 cup of flour. Gradually mix in the milk until smooth. Cook and stir until thick and dense like porridge. Remove from the heat, and stir in the butter. Allow to cool. When the pastry sheets and filling are both cool, spread 1/3 of the filling onto one sheet. Top with another sheet, and another third of the filling. Repeat, once more, ending with the final sheet of pastry on top. Slice into rectangles, and dust with confectioners' sugar before serving.
Combine the water, sugar, and cinnamon in a saucepan over medium heat; bring to a boil; add the almonds. Cook and stir the mixture until the liquid evaporates and leaves a syrup-like coating on the almonds. Pour the almonds onto a baking sheet lined with waxed paper. Separate almonds using forks. Allow to cool about 15 minutes.
Fill a cocktail shaker with ice; add gin, sweet vermouth, Chartreuse, and orange bitters. Stir well. Strain into a chilled martini glass; garnish with lemon twist.
Place the rutabaga in a pan and cover with water. Add 1/4 teaspoon of salt. Bring to a boil, reduce heat to medium, cover, and simmer until tender and easily pierced with a fork, about 5 minutes. Drain well, and cool completely. Repeat steps to cook the parsnips and carrots. Place completely cooled vegetables in resealable freezer bags. Refrigerate for 1 to 2 days, or freeze up to 1 month. To thaw the vegetables, refrigerate overnight and drain. Preheat oven to 425 degrees F (220 degrees C). Pour the vegetable oil into a rimmed baking dish. Place the vegetables into a large mixing bowl and toss with the basil, salt, and pepper. Place the pan in preheated oven to heat for 5 minutes. Add the vegetables and toss to coat with the oil. Roast vegetables in preheated oven, turning every 10 minutes, until tender and golden brown, about 30 minutes. Sprinkle with parsley before serving.
Preheat oven to 350 degrees F (175 degrees C). Line a medium baking sheet with aluminum foil. In a medium skillet over medium high heat, stir together ground beef, dry onion soup mix and dry minced onion. Cook until beef is evenly brown. Remove from heat, drain and stir in mayonnaise and Cheddar cheese. Slice tops off the dinner rolls. Arrange the rolls on the baking sheet. Spoon some of the ground beef mixture onto each roll. Garnish with pickle slices. Place tops back on rolls. Tightly wrap the baking sheet with aluminum foil. Bake in the preheated oven 20 minutes.
Preheat the oven to 325 degrees F (165 degrees C). Mix together the pistachios and bread crumbs in a bowl. Beat the egg whites in a separate bowl, and set aside. Season the chicken breasts with salt and pepper, gently dip them into the beaten egg whites, and then press into the pistachio-bread crumb mixture to coat. Gently toss between your hands so any coating that hasn't stuck can fall away. Heat the oil and butter in an oven-safe skillet over medium heat. Gently place the chicken breasts into the hot skillet, and fry for 5 to 8 minutes, until the bottom coating is golden brown and crisp. Turn the chicken over in the skillet, and place the skillet in the preheated oven. Bake for about 30 minutes, until the chicken is no longer pink, the juices run clear, and the top coating is lightly browned. While the chicken is baking, melt 1 teaspoon of butter in a saucepan over medium-low heat, add the shallots, and cook for 2 to 3 minutes until tender. Pour in the wine, drop in the cherries, and cook and stir for about 10 minutes to reduce wine to a glaze. Pour in the orange juice, chicken stock, and orange zest, and cook and stir about 20 more minutes, until sauce is reduced and thickened.
Mix together flour, warm water, and yeast in a large glass bowl. Let stand uncovered in a warm place over night or up to 48 hours. The longer the mixture stands, the stronger the ferment will be. After fermenting, the starter is ready to use or to store covered in the refrigerator. Feed once or twice a week with 1 cup milk, 1 cup flour, and 1/4 cup sugar; allow the starter to rest at room temperature for several hours after feeding.
Pour pineapple juice into ice cube trays; freeze until solid, at least 2 hours. Place pineapple cubes in a large punch bowl; add sherbet. Pour ginger ale slowly over pineapple cubes and sherbet and stir.
In a blender combine milk, frozen bananas, pineapple and honey. Blend until smooth.
Place ribs in a 5 to 6 quart stock pot with the 2 wedged onions, 4 tablespoons of the soy sauce, pepper and star anise. Bring all to a boil. Reduce heat to medium low, cover and let simmer in meat juices until ribs are tender when pierced, about 1 1/4 hours. Stir occasionally. Meanwhile, heat oil in a medium skillet over medium heat. Add remaining chopped onion and saute, stirring often, until onion is soft. Blend in the ginger, honey, sugar, Worcestershire sauce, lemon juice and remaining 2 tablespoons of soy sauce. Cook all together, stirring, until well blended. Remove from heat. Preheat oven to 400 degrees F (200 degrees C). Using tongs, remove ribs from stock pot and arrange in a single layer in an 11x16 inch baking dish. Brush evenly with the honey mixture and bake in the preheated oven, basting often with pan drippings, about 30 minutes or until ribs are well glazed.
Preheat oven to 355 degrees F (180 degrees C). Grease 24 fairy cake cases (muffin cups) or line with paper liners. Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy. Add 1/2 of the flour and 1/2 of the eggs; whisk until smooth. Add remaining flour and eggs and whisk until batter is light and fluffy; spoon into prepared muffin cups. Bake in the preheated oven until golden, 10 to 12 minutes.
Heat a large stock pot over medium-high heat. Cook and stir beef until browned and crumbly, 10 to 15 minutes; drain and discard grease. Mix beer, tomato sauce, diced tomatoes, pinto beans, red beans, kidney beans, 2 chopped onions, green bell pepper, red bell pepper, brown sugar, garlic, chili seasoning mix, cornstarch, and mustard into ground beef; bring to a boil. Reduce heat, cover pot, and simmer, stirring frequently, until flavors have blended, about 1 hour. Top each serving with about 1 tablespoon Cheddar cheese, 1 1/2 teaspoons onion, and hot sauce; season with salt and pepper.
Mix chicken, apple, raisins, celery, pecans, yogurt, and relish together in a bowl; season with salt and pepper. Cover bowl with plastic wrap and refrigerate until chilled, at least 30 minutes.
In a large bowl combine flour, white sugar, salt, cinnamon and yeast; mix well. Add vanilla, milk, butter, and egg until well blended. Cover and place in refrigerator overnight. Heat a lightly oiled griddle or frying pan over medium high heat. Stir the batter with a whisk. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside. Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine if desired; cook one more minute. Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 1/2 cup Parmesan cheese, and toss again. Add salt and pepper to taste (remember that bacon and Parmesan are very salty). Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.
Preheat oven to 325 degrees F (165 degrees C). Combine the graham cracker crumbs, sugar and melted butter. Press into the bottom of an 9x9 inch baking pan. Layer the chocolate chips, coconut and pecans over the crumbs. Pour the sweetened condensed milk over the top. Bake at 325 degrees F (165 degrees C) for 25 to 30 minutes. Let cool and cut into squares.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes, or until al dente; drain. Meanwhile, in a large saucepan, melt butter over low heat. Stir in flour, salt, and pepper. Cook, stirring, until smooth. Remove from heat, and gradually stir in chicken broth and cream. Return to heat, and bring to a low boil for 1 minute, stirring constantly. Add sherry, then stir in cooked spaghetti, mushrooms, and chicken. Pour mixture into the prepared baking dish, and top with Parmesan cheese. Bake 30 minutes in the preheated oven, until bubbly and lightly browned.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Pour a glass of ice water over the pasta to stop the cooking, but do not rinse thoroughly. Preheat oven to 350 degrees F (175 degrees C). Coat a 9 x 13 glass pan with olive oil. Heat 2 tablespoons olive oil in large skillet. Add mushrooms. Cook for 2 minutes then add basil, oregano and garlic and cook 1 minute more. Add sauce to mushroom mixture and stir. To assemble, pour enough sauce in the bottom of the pan to cover. Combine the remaining sauce and the pasta. Place one-third of sauced noodles on top of sauce in pan. Top with 1 cup of mozzarella and one-half of the gorgonzola. Repeat for a second layer. Put the final third of the noodles in the pan and top with the final 2 cups of mozzarella. Bake for 30 to 45 minutes, or until cheese is browned. Serve.
Heat peanut butter and 3/8 cup water in a nonstick saucepan over low heat. Add maple syrup, coconut milk, garlic, soy sauce, fish sauce, 3/8 cup water, and red pepper flakes to peanut butter mixture, stirring well after each addition. Bring peanut mixture to a boil, stirring constantly. Reduce heat to low and simmer, stirring, until flavors blend, 5 minutes. Remove from heat, cover, and let rest to blend flavors, 10 minutes.
Prepare the chai tea using one packet or two tablespoons of dry mix stirred into 3/4 cup hot water. Allow to cool for about 10 minutes. Combine the chai tea, Chardonnay, vanilla extract, egg yolk, frozen raspberries, and butter in the pan of a bread machine. Add the bread flour, rye flour, all-purpose flour, wheat bran, yeast, walnuts, caraway seed, sugar, and salt. Select the "Sweet" setting with a "Light Crust" and press Start. When the bread has finished baking, allow it to cool for at least 30 minutes before slicing and serving.
Preheat oven to 450 degrees F (230 degrees C). Rub hens with 1 tablespoon of the olive oil. Lightly season hens with salt and pepper. Place 1 lemon wedge and 1 sprig rosemary in cavity of each hen. Arrange in a large, heavy roasting pan, and arrange garlic cloves around hens. Roast in preheated oven for 25 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). In a mixing bowl, whisk together wine, chicken broth, and remaining 2 tablespoons of oil; pour over hens. Continue roasting about 25 minutes longer, or until hens are golden brown and juices run clear. Baste with pan juices every 10 minutes. Transfer hens to a platter, pouring any cavity juices into the roasting pan. Tent hens with aluminum foil to keep warm. Transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. Cut hens in half lengthwise and arrange on plates. Spoon sauce and garlic around hens. Garnish with rosemary sprigs, and serve.
Blend cranberry juice, raspberries, strawberries, yogurt, and protein powder in a blender until it is your desired consistency; pour into 2 glasses. Garnish each with a strawberry.
Whisk eggs, sugar, coffee-flavored liqueur, instant coffee, and 1 teaspoon cocoa powder together in a metal bowl. Place bowl over low heat on the stove (holding bowl with a dishtowel) and continue whisking until mixture thickens, 4 to 6 minutes. Whisk continually to prevent eggs from scrambling. Remove bowl from heat and let mixture cool completely. (You can set the bowl on ice water to speed this up.) Whisk ice-cold heavy cream and sugar together in a chilled bowl until stiff peaks form, 3 to 4 minutes. Add cooled egg-coffee mixture to the whipped cream. Stir with a spatula until just combined. Transfer mixture to serving cups. Wrap cups in plastic wrap and freeze until firm, 8 hours or overnight. Garnish with whipped cream and a dusting of cocoa powder.
Preheat oven to 450 degrees F (230 degrees C). Combine baking mix, milk and cheddar cheese in mixing bowl. Beat with wooden spoon till soft dough forms. Drop dough by spoonfuls onto ungreased cookie sheet. Bake 8-10 minutes until golden brown. Mix butter and garlic powder and brush over warm biscuits before removing from cookie sheet.
Fill the bottom of a double boiler partway with water. Make sure the water does not touch the top pan. Bring to a gentle simmer. Whisk egg yolks, lemon juice, mustard, sugar, Worcestershire sauce, salt, and pepper together in the top of the double boiler. Add melted butter 1 or 2 tablespoons at a time, whisking constantly until fully combined. Remove from heat and cover the Hollandaise. Fill a large saucepan with 3 inches of water and bring to a gentle simmer. Add vinegar. Crack an egg into a small bowl then gently slip egg into the simmering water, holding the bowl just above the surface of water. Repeat with remaining eggs. Cook eggs until the whites are firm and the yolks have thickened but still soft in the centers, 2 1/2 to 3 minutes. Remove the eggs from the water with a slotted spoon, dab on a kitchen towel to remove excess water, and place onto a warm plate. Toast and butter the English muffins. Divide between two plates and top with smoked salmon. Place the poached eggs on top and cover with the Hollandaise sauce.
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine the beef, onion, oatmeal, cornmeal, bread crumbs, salt, sugar, egg, tomato juice, water, barbecue sauce, 1/8 teaspoon liquid smoke and vinegar. Mix together thoroughly and place mixture into a lightly greased 9x5 inch loaf pan. In a separate small bowl, combine the ketchup, brown sugar, mustard and 2 drops liquid smoke and mix thoroughly. Spread over the top of the meatloaf. Bake at 350 degrees F (175 degrees C) for approximately one hour.
Preheat oven to 375 degrees F (190 degrees C). Mix sugar and almond flavoring and set aside. In a separate bowl mix butter, cheese and egg yolk. Stir in Make Ahead Cookie Mix. Roll onto flat surface. Cut in half. Place 1 half on greased cookie sheet. Spoon on almond and sugar mix. Place 2nd half on top. Brush with slightly beaten egg white. Bake 22 - 30 minutes. Let cool at least 30 minutes. Cut into 1/2 inch strips.
Preheat oven to 250 degrees F (125 degrees C). In a large glass or metal bowl, beat egg whites until stiff peaks form. Set aside. In a medium bowl, beat egg yolks, then stir in condensed milk, lime rind, and lime juice. Mix well, then fold mixture into beaten egg whites. Pour mixture into graham cracker crust. Bake in preheated oven for 10 minutes. Chill before serving. Garnish with whipped topping if desired.
Preheat oven to 350 degrees F (175 degrees C). Beat sugar and butter together in a bowl using an electric mixer until smooth and creamy. Mix flour, coconut flakes, vanilla extract, salt, and baking soda into creamed butter mixture until dough is smooth. Spoon dough onto a baking sheet. Bake in the preheated oven until edges of cookies are lightly browned, about 10 minutes.
Heat 1 tablespoon vegetable oil in a skillet over medium heat. Brown chops in hot oil, about 5 minutes per side; remove pork to a plate, reserving oil in skillet. Cook and stir garlic in reserved drippings until fragrant, about 1 minute. Whisk beef broth, soy sauce, brown sugar, 2 teaspoons vegetable oil, and red pepper flakes in a bowl, dissolving brown sugar. Return pork chops to skillet and pour soy sauce mixture over the chops. Bring sauce to a boil, cover skillet, and reduce heat to low. Simmer chops until tender, 30 to 35 minutes, turning once halfway through cooking. Transfer chops to a serving platter. Whisk cornstarch and water in a small bowl until smooth; stir into pan juices and simmer until thickened, about 5 minutes. Pour sauce over chops to serve.
Combine the cider, apple chunks, and cinnamon sticks in a large kettle and bring to a boil over medium heat. Turn the heat down to low and add the mace, anise seed, ground cinnamon, nutmeg, ginger and brown sugar. Stir to combine, and simmer for 20 minutes until the spices have developed their flavor. Drop in the orange and lemon slices, simmer for 5 more minutes, and turn off the heat. Ladle the wassail punch into mugs and serve hot. Include a few pieces of cooked apple or a cooked orange or lemon slice in each mug.