HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine turbinado sugar and gelatin together in a large saucepan; add coconut milk and rice milk. Cook and stir milk mixture over medium heat until almost boiling and sugar is dissolved, about 5 minutes. Scoop about 1/2 cup hot milk mixture into a bowl with the beaten egg yolks; whisk together. Slowly pour egg mixture back into the saucepan, stirring constantly. Lower heat to medium-low to avoid curdling; cook and stir until mixture is smooth, about 3 minutes; do not boil. Remove from heat and cool slightly. Place strawberries in a blender and pulse several times to chop before leaving it on to puree. Stir strawberry puree and vanilla extract into milk mixture. Refrigerate until very cold, 8 to 48 hours. Pour chilled strawberry mixture into a 4-quart ice cream maker and follow manufacturer's instructions.
Melt 2 tablespoons butter in a saucepan over medium heat. Stir in shrimp shells; cook, stirring, until shells turn pink, 2 minutes. Pour in water and bring to a simmer; cook 20 minutes. Remove from heat and set aside. Melt 2 tablespoons butter in a large saucepan over medium heat. Stir in green onions, celery, and jalapeno; cook, stirring, until mixture is slightly softened, about 5 minutes. Reduce heat to medium low, stir in flour and cook 3 minutes. Pour tomato soup into onion mixture; stir to combine. Pour shrimp shell mixture through a mesh strainer into tomato soup mixture. Increase heat to medium-high and bring to a simmer. Stir coconut milk, red curry paste, and fish sauce into tomato soup mixture, bring to a simmer and cook for 15 minutes. Stir in shrimp, decrease to heat to low and simmer until shrimp are cooked through, 3 to 4 minutes. Ladle bisque into bowls, place a rice cracker in the middle, and top the cracker with sliced basil.
In a large pitcher, combine tea bags and cold water. Cover, and refrigerate for 6 hours or overnight. Remove tea bags, squeezing them gently against side of pitcher. Stir in apple cider, apricot nectar and lemonade concentrate. Chill until ready to serve. Pour punch over ice cubes in a punch bowl. Add carbonated beverage, and garnish with orange slices and cherries.
Sprinkle meat with meat tenderizer. Place in a shallow glass baking dish large enough to accommodate the meat. Mix together onion, garlic, vinegar, oil, Worcestershire sauce, and chili powder, and pour over steak. Marinate for 2 or more hours in the refrigerator. Preheat grill for medium-low heat. Brush grate with oil. Transfer steak to grill, reserving marinade. Cook, covered, for 30 to 40 minutes, or to your desired degree of doneness, turning once. Allow steak to rest for a few minutes off the heat. While meat is cooking prepare sauce. Combine reserved marinade, tomato sauce, lemon slices, brown sugar, mustard powder, and hot sauce in a medium saucepan. Simmer for 10 minutes over medium low heat. Slice meat across the grain. Spoon sauce over steak, and serve.
Melt butter in a Dutch oven over medium-high heat. Add chicken; saute until lightly browned, about 3 minutes. Add onion and garlic; saute until softened, about 5 minutes. Stir in mushrooms; saute until tender, 5 to 10 minutes. Pour in chicken stock and 2 tablespoons tarragon; reduce heat to low. Season with salt. Cover and simmer soup until flavors are combined, about 25 minutes. Stir cream into the soup; cook until heated through but not boiling. Serve soup with pepper and the remaining tarragon on top.
Preheat oven to 350 degrees F (175 degrees C). Combine water, cinnamon, and sugar in a medium saucepan. Bring to a boil and let simmer for about 15 minutes. Set aside. Toast bread and butter each slice on one side. Arrange toast in a single layer in a large casserole dish. Sprinkle bread with raisins, nuts, and pineapple. Slice cheese and place over this mixture. Repeat layers until all bread is used, making sure enough cheese is left over for the top. Pour the cinnamon syrup mixture over everything in baking dish. Bake for 30 minutes. Remove from oven and cool for at least 15 minutes.
In a large pot, combine turkey, stuffing, mashed potatoes, gravy, broth, and onion. Bring to a boil, and cook until onion is soft. Thicken with flour if needed. Warm tortillas in a dry frying pan over medium heat. Spoon turkey mixture onto a warm tortilla, sprinkle with cheese, and roll into a burrito. Repeat with remaining ingredients. Spread more cheese on top and add another spoonful of the turkey mixture over the cheese. Garnish with jalapeno slices, sprinkle with jalapeno juice, and season with salt, pepper, and parsley. Serve hot.
Preheat oven to 350 degrees F (175 degrees C). Combine barbeque sauce, mushrooms, tomatoes, onion, brown sugar, garlic, vinegar, salt, and black pepper in a food processor or blender; pulse until mixture is blended but still chunky. If the mixture is too thick, add water. Arrange pork chops in a baking dish and cover with barbeque sauce mixture; cover with aluminum foil. Bake in the preheated oven until pork is very tender, about 3 hours. Shred pork with 2 forks.
Preheat oven to 350 degrees F (175 degrees C). Grease 2 loaf pans. Beat sugar and cream cheese together with an electric mixer until smooth and creamy. Add pumpkin puree, applesauce, eggs, and vanilla extract; beat until smooth. Stir all-purpose flour, whole wheat flour, pumpkin pie spice, baking soda, baking powder, and salt into pumpkin mixture until batter is just combined. Pour batter into prepared loaf pans, filling each about 1/3 full. Bake in the preheated oven until a toothpick inserted into the center of the bread comes out clean, about 50 minutes. Cool in the pans for 15 minutes before transferring to a wire rack to cool completely.
Combine water, oats, and 1/8 teaspoon salt in a microwave-safe bowl. Cook on high in the microwave until the water is absorbed and oats are tender, 2 1/2 to 3 minutes. Cook onion, red bell pepper, olives, and black beans in a nonstick skillet over medium heat, stirring occasionally, until softened, about 5 minutes. Season with salt and pepper. Stir onion mixture, salsa, and Cheddar cheese into cooked oatmeal. Heat a nonstick skillet over medium heat; cook egg to desired doneness, 3 to 5 minutes. Top oatmeal with fried egg. Garnish with diced avocado and sour cream.
Mix gelatin and cold water in a small saucepan, and let the mixture stand until gelatin thickens. Cook over low heat, stirring constantly until gelatin dissolves. Remove from heat, and let cool; do not let set. Whip cream, sugar, and vanilla until slightly thickened. Continue beating slowly, while gradually adding the gelatin. Whip at high speed until stiff.
Wrap tortillas in aluminum foil, and place in oven. Turn heat to 350 degrees F (175 degrees C). Bake for 15 minutes, or until thoroughly heated. In a 10 inch skillet, heat oil over medium high heat. Add onions, red and green peppers, and garlic; stir to coat with oil. Cover, reduce heat to medium, and cook for 5 minutes. Stir squash into vegetables. Stir in salsa, cumin, and salt. Cover, and cook for 5 minutes. Spoon vegetable mixture evenly down the centers of warm tortillas, and sprinkle with cheese and cilantro. Roll up tortillas, and serve.
Divide spinach between 2 serving plates. Arrange half of the cantaloupe and half of the avocado in a circular pattern over the spinach on each plate. Sprinkle with diced red pepper and fresh mint. Mix together the mint jelly, white wine vinegar, oil and garlic. Drizzle over the salads. Serve.
Warm milk to just above room temperature. Dissolve the yeast in the milk, set aside. In a medium bowl, stir together the flour, salt and baking powder. Cut in the shortening until the mixture is mealy. Stir in the egg yolks and milk mixture. Knead the dough together and then refrigerate overnight. Preheat oven to 350 degrees F (175 degrees C). Dust a clean, dry surface with confectioners' sugar. Knead the dough for a few minutes. Carefully roll out your dough to 1/4 inch thickness. Cut out circles with a cookie cutter. Place a teaspoon of jam on the center of each circle, fold the dough over, and seal the edge with a fork. Bake for 12 to 15 minutes in the preheated oven. Do not store in an airtight container or they will become soggy.
Whisk flour, onion powder, garlic powder, salt, and pepper together in a shallow bowl. Add beef to seasoned flour and toss to evenly coat; shake off any excess flour. Heat oil in a skillet over medium heat. Cook beef in hot oil until browned on all sides, 5 to 10 minutes. Transfer beef to slow cooker; add carrots, onion, potatoes, celery, and garlic. Whisk red wine, beef broth, tomato paste, and rosemary together in a bowl until smooth; pour over beef and vegetables. Cook on Low until beef and vegetables are tender, 4 to 6 hours.
Place dates in a small bowl and pour in hot water. Soak for 10 to 15 minutes. Preheat the oven to 350 degrees F (175 degrees C). Line an 8x8-inch baking dish with parchment paper, leaving enough paper to hang over the sides of the dish. Drain dates and transfer to a food processor. Pulse until dates are completely smooth, 1 to 2 minutes. If date paste is too thick, add hot water 1 tablespoon at a time until completely pureed. Add softened butter to the food processor and pulse to combine, about 30 seconds. Add eggs and vanilla extract and process until light and fluffy, about 1 minute. Add whole wheat flour, cocoa powder, baking soda, and salt. Pulse until mixture is just combined, about 30 seconds. Gently stir in chocolate chips by hand. Pour batter into the prepared baking dish. Bake in the preheated oven until edges just begin to set, 20 to 25 minutes. Cool in the pan for 10 minutes, then remove brownies from pan by gently lifting up edges of parchment paper. Allow to cool completely on a cooling rack. Cut into 16 pieces.
Heat 3 tablespoons olive oil in a large saucepan over medium heat. Cook and stir onion and garlic in hot oil until the onion is softened, about 3 minutes. Add potatoes; continue to cook, stirring continually, until the potatoes are hot, about 3 minutes more. Pour chicken stock and water into the saucepan; add chicken soup base. Bring the soup to a boil, reduce heat to medium, and cook at a gentle boil until the potatoes are mushy, about 20 minutes. Heat a skillet over medium heat. Cook linguica in hot skillet, turning regularly, until no longer pink in the center, about 10 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Drain linguica on a plate lined with paper towels and slice. Pour soup 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 and return to saucepan. Stir sliced linguica and black pepper into the soup and return to medium heat. Place a cover on the soup and cook at a simmer for 5 minutes. Stir kale into the soup; simmer until kale is tender and jade green, about 5 minutes more. Stir remaining 1tablespoon olive oil into the soup just before serving.
Preheat the oven to 450 degrees F (230 degrees C). Grease four 8-ounce ramekins with 1 tablespoon olive oil. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain. Mix together drained noodles, ricotta cheese, mozzarella cheese, 1/2 cup Pecorino Romano cheese, and 1 1/2 teaspoons pepper in a bowl. Divide mixture among the ramekins. Top with 2 tablespoons Pecorino Romano cheese, drizzle with 1 tablespoon olive oil, and sprinkle with remaining 1/2 teaspoon black pepper. Bake in the preheated oven until cheese is golden brown in spots and lasagna is heated through, about 10 minutes. Garnish with parsley and paprika, if desired.
Stir water and brown sugar together in a small bowl. Sprinkle yeast evenly over the surface. Cover with a clean cloth and let stand until yeast softens and forms a creamy foam, about 7 minutes. Mix all-purpose flour, whole wheat flour, shortening, and salt together in a large bowl until shortening is thoroughly incorporated. Pour in yeast mixture; mix with your hands or a wooden spoon until dough comes together. Dust a flat work surface with flour. Knead dough until smooth and holding its shape. Lightly grease a large bowl with 1 teaspoon vegetable oil. Add dough; turn to coat with oil. Cover with a clean cloth and let rise until doubled, about 35 minutes. Gently punch down dough to deflate. Dust your work surface with more flour. Roll dough out until it is 1/3-inch thick. Fold in half and roll out again. Repeat this process 4 times. Fill a large baking pan with 1 inch water and place it on the bottom rack of the oven. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a jelly roll pan with 1 teaspoon vegetable oil. Cut dough into 9 pieces and place on the greased pan. Cover with a clean, damp cloth; let rise until puffy, about 25 minutes. Bake in the preheated oven above the water until browned on top, 15 to 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups. Combine the flour, baking powder, cinnamon, and salt in a large bowl. Mix the eggs, milk, oil, applesauce, 1/2 cup brown sugar, and vanilla extract in a separate bowl. Stir the egg mixture into the flour mixture until the batter is just moistened. Combine the melted margarine or butter, 1/4 cup brown sugar, and pecans; divide it into each prepared muffin cup. Portion about 1/4 cup muffin batter into each muffin cup, on top of the pecan mixture. Bake in preheated oven until a toothpick inserted into a muffin comes out clean, 25 to 30 minutes. Invert pan onto a piece of aluminum foil; let stand 2 minutes then remove pan.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch loaf pan. Mix grated lemon rind with 1 tablespoon sugar. Beat butter and sugar with vanilla sugar and lemon rind until the mixture becomes white and fluffy. Add eggs one at a time mixing after each one. Mix flour and baking powder together and then carefully fold into the butter and egg mixture. Pour batter into prepared loaf pan. Bake cake for 60 to 75 minutes or until a knife inserted in the middle comes out clean.
Stir together olive oil, garlic, and salt; toss with tomatoes, and allow to stand for 15 minutes. Preheat oven to 400 degrees F (200 degrees C). Brush each pizza crust with some of the tomato marinade. Sprinkle the pizzas evenly with Mozzarella and Fontina cheeses. Arrange tomatoes overtop, then sprinkle with shredded basil, Parmesan, and feta cheese. Bake in preheated oven until the cheese is bubbly and golden brown, about 10 minutes.
Bring rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and the liquid has been absorbed, 20 to 25 minutes. Mix tomatoes, vinegar, garlic, cumin, chili powder, salt, oregano, and black pepper together in a bowl. Whisk oil into tomato mixture to make a dressing. Stir rice, black beans, and corn together in a bowl; toss with dressing until well-coated.
In a mixing bowl, combine the frozen whipped topping, marshmallow creme, and cream cheese. Mix until smooth. Serve chilled.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, cream together the butter, cream cheese, brown sugar and white sugar until smooth. Beat in the eggs one at a time, mixing well after each. Combine the flour and baking soda; stir into the sugar mixture. Mix in the chopped chocolate, coconut and walnuts. Drop by rounded tablespoons onto ungreased cookie sheets. Bake for 11 to 13 minutes in the preheated oven, or until golden brown. Remove from baking sheets to cool on wire racks.
Heat vegetable oil in a saucepan over medium heat. Stir rice in hot oil until coated; add green chiles and continue cooking until rice begins to brown lightly, 2 to 3 minutes. Season rice with pepper. Pour broth into the saucepan; bring to a boil. Reduce heat to low, place cover on the saucepan, and cook until the broth is absorbed and the rice tender, about 20 minutes.
Pour 1/4 to 1/2 inch of red sugar onto a small, shallow plate. Pour 1/4 to 1/2 inch of white sugar onto another small, shallow plate. Moisten the rims of margarita glasses with a wedge of lime, dip the moistened glasses into the red sugar, then the white, alternating sugars so that the edge of the glass looks like stripes on a candy cane; set aside. Blend tequila, simple syrup, limeade, peppermint schnapps, triple sec, and lemon juice in a blender until smooth. Pour tequila mixture into a quart jar. Fill blender with ice cubes. Pour 1/4 the tequila mixture over the ice and blend until smooth. Add grenadine for color while the mixture is blending. Pour mixture into prepared margarita glasses, add a splash of orange liqueur, and sprinkle crush candy canes over each margarita. Repeat with remaining tequila mixture and ice cubes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. Blend green chiles and cheese together in a blender until smooth. In a large bowl, stir together chile mixture, flour, sugar and beer together in a large mixing bowl until you get a sticky dough. Scoop dough into prepared pan. Bake in preheated oven for 60 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
Preheat an oven to 350 degrees F (175 degrees C). Grease a 8x4 inch loaf pan. Place the onion, celery, fresh tomato, garlic, carrots, and salt and pepper into a food processor. Process until the vegetables have been pureed. Add the egg, tofu, and Parmesan cheese; process. Finally, pour in the bread crumbs, and process until evenly incorporated and the mixture is firmer. Pack the mixture into the prepared loaf pan. Bake in the preheated oven for 50 minutes, then top with the Cheddar cheese and canned crushed tomatoes. Continue baking until the cheese melts and the crushed tomatoes are hot, about 15 minutes more.
Place venison in a large bowl. Stir in red wine, 1 teaspoon salt, and black pepper. Marinate for 10 minutes. Remove the venison; reserve the remaining marinade. Heat olive oil in a large skillet over medium heat. Stir in venison; cook and stir until browned, 5 to 7 minutes. Transfer to a plate. Drain and discard any remaining grease. Melt 2 tablespoons butter in the same skillet. Add onion and 1 pinch salt; cook and stir until onion is soft, about 5 minutes. Add garlic; cook until onion is translucent, about 4 minutes. Transfer mixture to a plate with the venison. Melt 1/4 cup butter in the same skillet over medium heat. Whisk in flour; cook and stir until lightly browned, about 4 minutes. Slowly whisk in beef stock and water. Bring to a boil, stirring constantly. Reduce heat to medium-low. Pour in the reserved red wine marinade, Worcestershire sauce, mustard, and red pepper flakes. Add the venison and onion mixture. Cover and simmer, stirring every 20 minutes, until venison is tender, 1 to 2 hours. Stir cream of mushroom soup and cream cheese into the skillet about 5 minutes before serving. Season with salt and pepper.
Combine chicken, potatoes, broth, water and curry powder in slow cooker. Cook on Low setting for 8 hours (or on High setting for 4 hours). During last hour of cooking (last 1/2 hour if cooking on High), add vegetables. Immediately after stirring in vegetables, dissolve cornstarch into some of the cooking broth and stir in. Cover and continue cooking to completion.
Line a baking sheet with waxed paper. Melt butter in a skillet over medium-high heat; add almonds, sugar, and syrup. Cook and stir the almonds until the mixture turns caramel in color, about 6 minutes. Spread the mixture onto the prepared baking sheet in a thin layer. Cool until the mixture hardens and break into pieces to serve.
Preheat oven to 350 degrees F (175 degrees C). Beat brown sugar, white sugar, margarine, shortening, eggs, and vanilla extract together in a large bowl with an electric mixer until light and fluffy. Whisk flour, cocoa powder, baking soda, and salt together in a separate bowl; beat into sugar mixture until you have a dough. Stir chocolate chips and walnuts into dough. Drop rounded teaspoonfuls of dough 2 inches apart onto baking sheets. Bake in the preheated oven until golden and set, 8 to 10 minutes. Cool briefly on the baking sheets before transferring to wire racks to cool completely.
Preheat oven to 375 degrees F (190 degrees C) In a large bowl, mix flour, margarine and water to a firm dough, and knead until smooth and silky. Roll dough out to a 12 inch square, and place on a greased cookie sheet. Mix meat, ketchup and herbs. Place filling in the center of pastry, and spread so that there are 4 inches of dough on each side. Place tomatoes, chopped onion and eggs on top of the filling. Cut 1 inch strips from the sides of the pastry, and lace over the top. bake 30 to 40 minutes at 375 degrees F (190 degrees C).
Preheat oven to 350 degrees F (175 degrees C). Sift together flour, salt, soda, cinnamon, baking powder. Beat eggs. Add and mix well sugar, vanilla, and oil. Add zucchini to egg mixture. Add dry ingredients, mixing well. Stir in nuts if desired. Pour into 2 ungreased loaf pans. Bake at 350 degrees F (175 degrees C) for 1 hour.
Beat egg yolks in medium bowl with electric mixer on high speed, 5 minutes or until thick and light yellow. Gradually beat in sugar. Heat cream in medium saucepan over medium heat until just hot to the touch. A little at a time, so the eggs do not curdle, stir half of the cream into the egg yolk mixture. Then stir all the egg yolk and cream mixture into the remaining cream in the saucepan. Cook, stirring continuously, over low heat, 5 to 8 minutes, until mixture thickens; do not boil. Pour custard into 9 inch pie plate, cover and refrigerate 2 to 24 hours. Before serving, sprinkle with brown sugar and place under preheated oven broiler, or use a kitchen torch to melt sugar. Serve with berries.
In a large bowl, mix together peanut butter, cocoa whey powder, bananas, and flax seed. Mold the mixture into walnut-size balls, and place them in a container lined with parchment to separate the layers. Freeze at least 2 hours before serving
Rub 1 tablespoon salt onto beef tongue; place on a plate. Let sit until flavors combine, about 5 minutes. Bring a pot of water to a boil. Dip beef tongue into boiling water with a slotted spoon for 30 seconds. Remove, draining excess water; transfer to a plate. Heat sesame oil in a skillet over medium heat. Add garlic; cook and stir until fragrant, 1 to 2 minutes. Stir in onions; cook and stir until soft, 2 to 3 minutes. Add beef tongue and more sesame oil if needed; cook and stir until tongue is browned, about 3 minutes. Stir sake, dashi powder, salt, and pepper into the skillet; simmer until flavors combine, 2 to 3 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan. In a bowl over a pan of simmering water, or in the microwave, melt the unsweetened chocolate, stirring occasionally until smooth. Set aside to cool. In a medium bowl, cream together the shortening and white sugar until light and fluffy. Beat in the eggs, one at a time then stir in the vanilla. Mix in the melted chocolate Combine the flour, 1/2 cup chocolate malt powder, baking powder and salt; stir into the chocolate mixture. Spread evenly into the prepared pan. Bake for 20 to 25 minutes in the preheated oven, until set. Let bars cool in the pan before frosting. To make frosting, cream together the butter, 1/4 cup of malt powder and salt. Gradually beat in the confectioners' sugar and heavy cream until smooth and spreadable. Spread over cooled bars before cutting into squares.
Place the cranberries in a food processor. Process until coarsely chopped. Transfer the cranberries to a large bowl, and stir in the pineapple, apple, celery, and sugar. Combine the gelatin and boiling water in a separate bowl, stirring until gelatin dissolves. Pour gelatin mixture into the pineapple mixture; stir to combine. Cover and refrigerate until gelatin sets, about 2 hours.