HumbleIntelligence/food-ner-1-Million huggingface dataset:
Stir 1/4 cup milk, yeast, and 1 teaspoon sugar together in a small bowl; let stand until foamy, about 5 minutes. Whisk 3 cups flour, 1/4 cup white sugar, salt, cinnamon, allspice, cloves, and nutmeg together in a large bowl. Stir yeast mixture, 1/2 cup milk, softened butter, and eggs into flour mixture with a wooden spoon until well incorporated; stir in raisins and marmalade. Dough will be sticky. Sprinkle remaining 1/4 cup flour onto work surface; turn dough onto surface and knead, incorporating additional flour as needed, until tacky but not sticking to fingers, about 10 minutes. Form dough into a ball. Place dough in a large, lightly-oiled bowl and turn to coat. Cover bowl with a clean towel and let dough rise in a warm place until doubled in volume, about 2 hours. Deflate dough; divide into 16 equal pieces and form into round buns. Place buns 1 1/2 inches apart on a lightly greased baking sheets; cover with a light cloth and let rise until doubled in volume, about 40 minutes. Preheat oven to 400 degrees F (200 degrees C). Whisk egg white and 1 tablespoon milk together in a small bowl. Use a sharp knife to score a deep cross on top of each bun; brush buns with egg wash. Bake in the preheated oven until lightly browned, about 12 minutes. Remove to cool completely on a wire rack, about 15 minutes. Place confectioners' sugar and 1 1/2 teaspoons milk in a plastic sandwich bag; knead the bag until combined. Snip off one corner of the bag; pipe a cross into the scored lines on each bun.
Whisk eggs, soy sauce, oyster sauce, and sesame oil together in a glass measuring cup. Add enough water to make 1 cup; whisk until blended. Heat vegetable oil in an 11-inch nonstick omelet pan over medium-high heat. Cook and stir ginger and garlic until browned, 1 to 2 minutes. Discard ginger and garlic. Cook and stir bean sprouts, pork loin, chicken breast, mushrooms, and green onions in the same skillet until heated through, about 2 minutes. Transfer to a bowl. Reheat skillet over medium-high heat. Pour in 1/2 cup egg mixture, tilting skillet to coat the bottom. Cook for 30 seconds. Spread half of the bean sprout mixture over one side of the egg layer. Reduce heat to low; cook until eggs are set, 3 to 5 minutes. Fold over omelet and slide onto a plate. Repeat with remaining 1/2 cup egg mixture and bean sprout mixture to make second omelet.
Place the chicken in a slow cooker, and pour in the orange-flavored carbonated beverage and soy sauce. Cover slow cooker, and cook chicken on Low 5 to 6 hours. In a saucepan, bring the rice and water to a boil. Reduce heat to low, cover, and simmer 20 minutes. Serve cooked chicken over the rice.
Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Add olive oil when the pot is hot. Add onion; saute, stirring occasionally, until translucent, about 5 minutes. Add 1/2 the butternut squash and the garlic. Saute, stirring occasionally, until squash is browned on all sides, 5 to 10 minutes. Push squash mixture to the side of the pot. Add rice and stir to coat. Saute, stirring frequently, until starting to stick to the bottom of the pot, 3 to 4 minutes. Pour wine into the pot and bring to a boil while scraping the browned bits off the bottom with a wooden spoon. Pour vegetable broth, mushrooms, red bell pepper, salt, nutmeg, and the rest of the squash into the pot. Stir; close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build. Cover vent with a towel and twist to release pressure using the quick-release method, about 5 minutes. Unlock and remove the lid. Stir in parsley and top with Parmesan cheese.
Cut the base off of the fennel bulbs, and cut a cone shape into the base to remove the core. Slice the fennel vertically (lengthwise) into 1/4 inch thick slices. Melt butter in a heavy-bottomed stock pot over medium heat. Cook onions and fennel in butter for 2 minutes. Stir in the rice; cook for another 2 minutes, stirring constantly, until lightly toasted. Stir in 1 cup vegetable broth; continue stirring until liquid is almost completely absorbed. Repeat this process with remaining broth, stirring constantly. Incorporating the broth should take 15 to 20 minutes in all. Stir in cream, 3 tablespoons Parmesan and parsley, and cook until rice is done and risotto is thick and creamy. Season to taste with black pepper. Divide risotto among 6 bowls, and sprinkle with remaining cheese.
Combine chicken stock and agar-agar flakes in a saucepan over low heat; cook and stir until agar-agar is dissolved, 1 to 2 minutes. Refrigerate and chill and until set, 15 to 30 minutes. Slightly smash ginger with the blade of a broad knife to bring out flavor. Place ginger and spring onion in 3/4 cup warm water in a bowl; rub with your fingers to extract the flavor of the ginger and onion into the water. The water will turn slightly green. Drain and let water cool. Mix chicken, soy sauce, cooking wine, sesame oil, sugar, and black pepper together in a bowl. Gradually mix in the cooled ginger-spring onion water. Mince the agar mixture and stir into chicken mixture. Cover and chill in the refrigerator for at least 4 hours. Place flour in a large bowl; stir in 2/3 cup warm water and vegetable oil. Mix until a smooth dough forms; cover with plastic wrap and let stand for 10 minutes. Cut dough into small pieces and roll into balls; flatten into rounds that are slightly thicker in the center. Spoon chicken mixture into the center of each piece of dough. Draw up the sides to form a bag shape and twist to seal. Place in a bamboo steamer. Steam in a skillet filled with about 1 inch of water over high heat until chicken is no longer pink in the center, 10 to 15 minutes.
Combine apples, water, maple syrup, cinnamon stick, and nutmeg in a multi-functional pressure cooker (such as Instant Pot(R)). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid. Remove cinnamon stick and season with salt. Blend with an immersion blender to the desired consistency.
Microwave white chocolate chips in a microwave safe bowl until beginning to melt. Stir. Microwave another few seconds until completely melted. Dip different parts of Original Pretzel Crisps(R) into the chocolate. Coat with gold sprinkles or white sugar pearls and set aside to cool and harden. Enjoy!
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain. Transfer hot macaroni to a large bowl. Pour Italian-style salad dressing and crushed pineapple over the macaroni; stir. Add ham, celery, tomatoes, eggs, and onion; stir. Cover bowl with plastic wrap and refrigerate until chilled, at least 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Spread bread cubes on a baking sheet. Toast bread in the preheated oven, stirring occasionally, 10 to 15 minutes. Mix cinnamon, sage, sumac, white pepper, and cloves together in a small bowl. Brush acorn squash halves with olive oil. Sprinkle 3/4 teaspoon of the cinnamon mixture evenly over both halves. Transfer to a baking sheet. Bake acorn squash in the preheated oven until tender, about 30 minutes. Scrape flesh with a fork to loosen slightly. Combine toasted bread and vegetable stock in a pot over medium-low heat. Stir bread around to soak up the vegetable stock and warm up, about 3 minutes. Transfer to a large bowl. Cook and stir sausage in a large skillet over medium heat until browned, about 5 minutes. Stir into the bread in the bowl. Add remaining cinnamon mixture, cranberries, pecans, and thyme; stir until evenly mixed. Divide bread mixture between the acorn squash halves. Bake in the preheated oven until golden brown, about 15 minutes.
Place feta cheese in a large glass bowl. Place green peppers in a food processor and blend into a paste; transfer to the bowl of feta. Add Greek yogurt, olive oil, red pepper paste, vinegar, garlic, and cayenne pepper to the dip. Stir well.
Heat olive oil in a 2-quart Dutch oven or large pot over medium heat; cook and stir onion, smoked sausage, and kielbasa sausage in the hot oil until sausage is browned, about 10 minutes. Stir potatoes into sausage mixture and pour in enough water to cover mixture; add bay leaves. Simmer sausage-potato mixture over low heat until potatoes are tender and flavors of soup have blended, 1 to 2 hours. Combine flour and butter in a saucepan over medium heat; cook and stir until mixture is smooth and lightly golden, about 5 minutes. Whisk milk into flour-butter mixture until thickened; season with salt. Stir flour-butter mixture into soup until well combined. Remove and discard bay leaves before serving.
Adjust oven rack to center position and heat oven to 400 degrees. Place butter in a baking pan large enough to hold the pears in a single layer: set in the heating oven until it melts. Sprinkle sugar over melted butter, then place pears, cut side down, on top. Bake until tender, about 30 minutes. Remove pan from oven, turn pears over and baste with pan sauce. Return to oven; bake until golden and glossy, about 10 minutes longer. Let cool slightly. Transfer pears to dessert plates or bowls. Top each with dollop of sour cream, drizzle with caramel pan sauce, sprinkle with nuts and serve.
Spread sugar over a small plate. Pour lemon juice onto another small plate. Dip the rim of a martini glass in the lemon juice, then into the sugar to coat. Fill cocktail shaker with ice. Add vodka, black cherry juice, grapefruit juice, and agave nectar. Cover shaker with lid and shake vigorously until chilled, about 10 seconds. Strain drink into prepared martini glass and garnish with maraschino cherry.
Preheat oven to 400 degrees F (200 degrees C). Grease a 1-quart casserole dish. Spread about 1/3 of the potatoes into the bottom of the prepared dish. Mix flour and salt together in a bowl; sprinkle about 1/3 of the mixture over the potatoes. Dot potato layer with about 1/3 of the butter. Sprinkle about 1/3 of the onion over the potatoes. Repeat layering twice more. Stream milk over the potato mixture in the casserole. Sprinkle paprika over everything. Bake in preheated oven until the top is nicely browned, about 1 hour.
Place peppercorns in a mortar and pound with a pestle until finely ground. Add cilantro root and garlic; pound until everything is mashed together well. Set aside. Heat oil in a skillet over medium heat and cook garlic paste until fragrant, about 2 minutes. Add pork and cook, stirring often, until pork is cooked through and mixed well with garlic paste, about 5 minutes. Season with fish sauce and palm sugar and stir until well combined. Mix in peanuts. Taste pork; it should taste savory with a hint of sweetness. Adjust seasonings if necessary. Peel, core, and slice pineapple into 1-inch slices. Cut slices into bite-sized pieces and lay onto a serving dish. Top pineapple pieces with pork mixture. Garnish each pineapple piece with a cilantro leaf and a sliver of red chile pepper.
In a large skillet, heat the oil over medium-high heat. Add the red bell pepper, green onions and garlic. Cook, stirring for 1 minute. Add the scallops, salt and red pepper flakes. Cook until the scallops are opaque and the red bell pepper is tender, about 4 to 6 minutes. Stir in the lime zest and juice, scraping up any browned bits from the bottom of the skillet. Cook for 1 minute. Add the oranges and cilantro, cook until heated through, about 2 minutes.
Preheat oven to 350 degrees F (175 degrees C). Line a 9x9-inch pan with aluminum foil and spray liberally with cooking spray. Mix yellow cake mix, butter, and egg together in an electric stand mixer fitted with the paddle attachment until a thick dough forms, add 1/3 cup multi-colored sprinkles and mix to incorporate. Press 2/3 of the dough into bottom of prepared pan; sprinkle white chocolate chips and remaining 1/3 cup multi-colored sprinkles over top, followed by sweetened condensed milk. Roll remaining 1/3 of the dough into balls and arrange evenly over top of contents in baking dish, pressing down to flatten. Bake in preheated oven until it just begins to brown, about 30 minutes. Cool completely on wire rack before cutting, about 1 hour.
Preheat grill for medium heat and lightly oil the grate. Pour marinade into a shallow bowl. Add zucchini, gold zucchini, and mushrooms. Let marinate, flipping occasionally, 10 to 15 minutes. Grill zucchini and gold zucchini, turning occasionally and brushing with marinade, until golden brown, about 5 minutes. Repeat with mushrooms. Transfer to a serving plate. Place pine nuts in a small skillet over medium-low heat. Toast, tossing occasionally, until golden, 3 to 5 minutes. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Heat oil in a large oven-safe skillet. Add shallot; cook and stir until golden brown, about 2 minutes. Stir in tomatoes and basil; cook until softened, about 5 minutes. Remove from heat; add grilled zucchini, gold zucchini, and mushrooms. Coat with goat cheese. Transfer skillet to the preheated oven; broil, keeping oven door open, until goat cheese is golden brown, 3 to 5 minutes. Sprinkle toasted pine nuts and chives over goat cheese.
Heat olive oil in a Dutch oven or a large pot over medium-high heat; cook and stir chorizo in hot oil until heated through, about 2 minutes. Remove chorizo using a slotted spoon to a bowl. Add chicken; cook and stir until chicken is browned and crumbly, 5 to 6 minutes. Season with chili powder and cumin. Stir chorizo, onion, garlic, red bell pepper, black beans, and white beans into chicken; cook and stir until onion begin to soften, 5 to 6 minutes. Pour beer into chili; bring to a simmer. Add tomatoes, chicken stock, and tomato paste; simmer until heated through, about 5 minutes. Season with salt. Reduce heat to low and simmer until flavors blend, about 30 minutes.
Combine apple, orange juice to cover, butter, sucralose, allspice, and candied ginger in a small saucepan and bring to a boil. Reduce heat to simmer and let the syrup cook until pancakes are ready to serve. Mix granola, soy milk, egg substitute, flour, applesauce, almonds, blueberries, wheat germ, vanilla extract, sucralose, cinnamon, baking soda, and baking powder together in a bowl to make the batter. Heat a nonstick griddle over medium-low heat. Spoon about 1/4 cup of the batter onto the griddle and cook until browned, about 2 minutes. Flip and cook for 1 minute more. Transfer pancake to a plate and cover to keep warm. Repeat with remaining batter. Serve with apple syrup.
Combine salad blend, vegetables from pouch, ham, cheese, asparagus, mushrooms and onion in large bowl. Toss with Cream Dijon Dressing, to taste. Season with salt and pepper, to taste. *Creamy Dijon Dressing: Whisk together 3 tablespoons Sherry wine vinegar, 2 teaspoons Dijon-style mustard, 1 clove garlic, minced, 1 teaspoon dried oregano crushed, 1/2 teaspoon salt and 1/4 teaspoon black pepper in small bowl. Slowly whisk 1/4 cup canola oil and 1 tablespoon mayonnaise, until blended. Makes 1/2 cup.
Preheat the oven to 350 degrees F (175 degrees C). Place the cabbage and ground beef into a large skillet over medium heat. Cook, stirring to crumble beef, until evenly browned and cabbage is tender. Drain off excess grease, and stir in the onion, garlic, and processes cheese. Scoop into a 9x13 inch baking dish. Unroll crescent roll dough, and place over the top of the dish. Pinch seams together to cover completely. Bake for 15 minutes in the preheated oven, or until the top is puffed and browned.
Whisk together lemon juice, olive oil, parsley, pepper flakes, and salt in a bowl. Add bass fillets; marinate for 10 minutes. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill bass on the preheated grill until fish flakes easily with a fork, about 5 minutes each side. Discard any remaining marinade.
Place water, spelt flour, einkorn flour, oat flour, flax seeds, sugar, butter, salt, and yeast in a bread machine in the order listed by the manufacturer. Run Wheat cycle. Check dough's moisture level while the machine is mixing; add enough milk to reach a smooth, damp consistency. Remove dough from the machine after the cycle is done, about 1 hour 45 minutes.
Preheat oven to 450 degrees F (230 degrees C). Spray a 9x13-inch roasting pan with cooking spray. Place the carrots and onion on one side of the pan, and the beets on the other side. Spray the vegetables with cooking spray. Cover pan with aluminum foil. Roast the vegetables in the preheated oven for 20 minutes, then uncover pan and roast until browned and tender, about 20 more minutes. Whisk together the honey, ground chipotle pepper, Dijon mustard, olive oil, tea, apple cider vinegar, and salt until the mixture is smooth and the salt has dissolved. Place the roasted carrots, onion, and beets into a large bowl, and pour the dressing over the vegetables. Gently toss vegetables to coat with dressing. To serve, place 1 cup of arugula on each of 5 salad plates, then top with 1 cup of the dressed vegetables and 1/2 ounce of goat cheese.
Preheat the oven to 450 degrees F (230 degrees C). Line a 9-inch pie plate with pie crust. Combine evaporated milk, pumpkin, sugar, eggs, maple syrup, maple extract, cinnamon, salt, vanilla extract, and nutmeg in a bowl. Mix until well blended using an electric mixer. Pour into the pie crust. Bake in the preheated oven for 10 minutes. Reduce heat to 325 degrees F (165 degrees C) and continue baking until a knife inserted into the pie comes out clean, about 30 minutes.
Place the apple cider, apple juice, cinnamon sticks, and sugar into a large pot. Bring to a boil over medium-high heat, stirring until the sugar has dissolved. Remove from the heat, and discard the cinnamon sticks. Allow the mixture to cool to room temperature, then stir in the grain alcohol. Pour into quart-size canning jars, seal with the lids and rings, and refrigerate until ready to serve.
Blend mayonnaise, olive oil, lemon juice, garlic, egg, black pepper, and seasoned salt in a blender until smooth. Refrigerate for flavors to blend. Place the 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. Mix romaine lettuce, bacon, onion, mushrooms, and croutons in a large bowl. Pour dressing over salad; toss to coat.
Whisk salt, garlic powder, celery salt, ginger, mustard, black pepper, basil, oregano, and thyme together in a small bowl. Cut 1/4-inch deep slits in the fat-side of the roast about 1 1/2-inches apart. Rub spice mixture all over prepared roast to cover completely. Place roast in a slow cooker, pour wine over the top and drizzle with honey. Cook on High until tender, 3 to 4 hours.
Line a cooler with a large food safe bag. Combine the apple juice, water, and salt in the bag; stir until the salt is dissolved; add the garlic. To use: Lie your turkey into the brine with the breast-side down; add more water to submerge turkey completely if needed. Pour the ice over the turkey. Seal the bag and close the cooler; allow to sit overnight.
Combine flour, wheat germ, soy flour, sugar, baking powder, and salt in a medium bowl. Add soy milk and oil and whisk until batter is smooth. Heat a dry, nonstick pan over medium heat. Pour batter into 5-inch circles. Peek under pancakes when edges appear dry; flip when bottoms are golden brown, about 2 minutes. Flip and cook other side until golden brown, about 1 minute more. Repeat with remaining batter.
Preheat oven to 350 degrees F (175 degrees C.) 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 the cream cheese, sugar and vanilla until smooth. Slowly beat in eggs, one at a time. Blend in melted chocolate. Pour filling into crust. Bake in the preheated oven for 40 minutes, or until filling is set. Allow to cool. Refrigerate for at least 3 hours before serving.
Preheat oven to 325 degrees F. Line a baking sheet with parchment paper. In the bowl of a stand mixer, cream together Finlandia Salted Butter and sugar on medium high until light and fluffy, about three minutes. On the lowest speed, stir in flour, and mix just until blended. Remove from mixer, and knead dough into a ball. Chill for one hour. Working with half of the dough at a time, roll it to about 1/4-inch thick on a well-floured board. Cut into desired shapes, and re-roll scraps as needed to cut more. Place cookies onto the prepared baking sheet, brush with egg wash, and decorate with sugar. Bake for 15 to 17 minutes or until very lightly golden brown on bottom and cooked through. Let cool about two minutes on the pan, then transfer cookies to a rack, sugar side up, to cool completely. Store in an airtight container for up to one week.
Place pork in a large pot. Add maple syrup and mustard powder. Cover with water until pork is fully submerged. Peel onion, then push cloves into it. Place onion in pot with pork. Cook over medium-low heat for 2 to 3 hours, or until pork is tender.
Preheat oven to 350 degrees F (175 degrees C). Grease 14 muffin cups. Whisk flour, 1/2 cup sugar, baking powder, 2 teaspoons cinnamon, nutmeg, baking soda, and salt together in a large bowl. Whisk buttermilk, oil, eggs, and vanilla extract in a separate bowl. Pour in flour mixture; mix just until moistened. Fold pears and chopped walnuts into the batter with a few quick strokes. Spoon batter into the muffin cups, filling them to the top. Mix 3 tablespoons sugar, ground walnuts, and 1/2 teaspoon cinnamon together in a small bowl to make topping. Sprinkle topping evenly over batter. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Place muffin tins on a wire rack; cool for 5 minutes before removing muffins.
Whisk together 2 tablespoons of olive oil, 3 cloves minced garlic, parsley, thyme, red wine, 1/2 teaspoon mustard powder, salt, and pepper until combined. Pour into a resealable plastic bag over the flat iron steaks. Squeeze out excess air, seal, and marinate for 1 hour at room temperature, or 4 hours in the refrigerator. Preheat an outdoor grill for medium-high heat and lightly oil grate. Stir together 2 cloves minced garlic, 1/2 teaspoon mustard powder, and 1/2 teaspoon olive oil in a small bowl and set aside. Remove steaks from the marinade, shake off excess, and discard remaining marinade. Cook on preheated grill to desired degree of doneness, about 4 minutes per side for medium-rare. Brush with reserved garlic mixture before serving.
Preheat oven to 350 degrees F (175 degrees C). Grease a 1 1/2 quart baking dish. Heat a skillet over medium-high heat. Fry the bologna slices in the hot skillet until browned on both sides, about 1 minute per side. Drain on a paper towel-lined plate. Wipe excess grease from the skillet, reduce heat to medium, and stir in the butter and onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir the onions into the warm mashed potatoes. Spread half of the mashed potatoes into the prepared baking dish. Layer with half of the fried bologna, and sprinkle with half of the cheese. Repeat with the remaining ingredients. Bake uncovered in the preheated oven until the cheese is bubbly, and the center is hot, about 30 minutes.