HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook and stir bread crumbs with 2 tablespoons olive oil in a skillet over medium heat until bread crumbs are crispy and toasted, 2 to 5 minutes. Transfer breadcrumbs to a bowl to cool. Grind saffron threads with a mortar and pestle; pour white wine into mortar and stir to combine. Bring a large pot of lightly salted water to a boil. Cook bucatini in boiling water, stirring occasionally until almost cooked through but firm to the bite, 10 to 11 minutes. Drain, reserving 1/2 cup of the pasta water. Heat remaining olive oil in large skillet over medium heat. Cook and stir onion and fennel with a pinch of salt in hot oil until onion is soft, about 10 minutes. Stir raisins, garlic, and anchovy fillet into onion mixture; cook and stir until heated through, about 1 minute. Pour saffron-wine into skillet; cook until wine is almost evaporated, about 2 minutes. Pour 1 ladleful reserved pasta water into skillet and bring to a simmer. Stir pine nuts and red pepper flakes into sauce; simmer until flavors combine and sauce is reduced, about 5 minutes. Stir bucatini and sardines into wine mixture; increase heat to high, and cook, stirring frequently and adding more reserved pasta water as necessary, until sauce and pasta are heated through, about 5 minutes. Remove from heat. Ladle into bowls and top with fennel fronds and toasted bread crumbs.
Stir water, diced apples, oats, apple juice, and cinnamon together in a slow cooker. Cook on Low, stirring hourly, until the oats are tender and the mixture reaches your preferred consistency, 4 to 6 hours.
Place the yeast, instant coffee, cocoa, four, sugar, ricotta cheese, butter, eggs, milk and chocolate hazelnut spread into the bread machine in the order suggested by the manufacturer. Set the machine for DOUGH and press the START button. At the beep- or at the end of the second knead, add the chocolate chips and pecans. Grease a large baking sheet. Form the dough into two thick logs about 3 1/2 inches wide and 12 inches long. Cover and let rise until double, about 1 hour. Preheat oven to 350 degrees F (175 degrees C). Bake biscotti for 40 to 45 minutes, until edges begin to brown. Cool on wire racks. Using a sharp serrated knife, slice the logs into 1/2 inch wide slices. Lay the slices cut side down on the baking sheet. Bake for 5 minutes, turn and bake 5 minutes more, until dry. Do not brown. When the biscotti are completely cool, make the chocolate dip. In a small saucepan, heat cream until scalding hot but not boiling. Remove from heat and stir in the semisweet chocolate until smooth. Allow to cool slightly. Dip biscotti halfway into the chocolate and set onto waxed paper to dry. Store in an airtight container. Do not refrigerate. These will keep for several weeks.
Preheat oven to 350 degrees F (175 degrees C). In a medium mixing bowl, cream together butter or margarine and brown sugar. Mix in cinnamon, cloves, and salt. Add corn syrup and blend until smooth. Add eggs one at a time, mixing after each addition. Gently stir in cereal. Pour mixture into pastry shell. Bake in preheated oven for 45 minutes, until knife inserted in center comes out clean. Cool before serving.
Preheat oven to 350 degrees F (175 degrees C). Combine 1 cup butter, brown sugar, white sugar, and eggs in a large bowl; mix until smooth. Mix flour, baking soda, and oats together in another bowl. Add to the butter mixture slowly; mix using an electric mixer until combined. Spread 3/4 the oat mixture into an ungreased 9x13-inch baking pan using a spatula. Press lightly into the bottom of the pan to make the surface even. Combine chocolate chips, sweetened condensed milk, 1/3 cup butter, and vanilla extract in a saucepan over medium-low heat. Stir until melted and smooth, about 2 minutes. Pour fudge over the oatmeal base and spread evenly. Drop tablespoons of remaining oatmeal mixture over the fudge. Press oatmeal down lightly to flatten and swirl into the fudge. Bake in the preheated oven until the top is lightly browned, 25 to 30 minutes; the chocolate should still be moist. Cool completely on a wire rack, about 45 minutes. Cut into squares.
Heat the vegetable oil in a large skillet over high heat. Stir the ginger into the hot oil, and cook until fragrant, about 30 seconds. Add the razor clams in their shells, and cook until all of the clams have opened, about 2 minutes. Stir in the sa cha sauce and water, and bring to a boil. Toss with the bell pepper and green onions to serve.
Combine dry ingredients in a mixing bowl. With a pastry blender, cut in butter until mixture resembles coarse meal. Stir in raisins. Place egg in a 1 cup measure; beat lightly with a fork. Add milk to the 1/4 cup mark; pour into flour mixture and stir with fork to make a soft dough; ( a little more milk may be needed ). On a floured surface, shape dough into a ball and knead lightly 5-6 times. Roll to 1/4 inch thickness and with a floured small biscuit cutter, cut into rounds. Bake at 350 degrees F (175 degrees C) on greased cookie sheet until slightly browned.
Place cucumber slices in a colander in the sink. Sprinkle salt on top and toss to coat. Allow to sit for 20 minutes. Rinse cucumber slices very well with cold water; drain. Mix rice vinegar, 1 tablespoon soy sauce, 2 teaspoons sugar, and sesame oil together in a bowl. Add cucumber slices and sesame seeds. Toss gently and transfer to the refrigerator. Whisk 3 tablespoons soy sauce, mirin, sake, and 2 tablespoons sugar in a small bowl to make teriyaki sauce. Heat oil in a large skillet over medium-high heat. Prick chicken skin all over with a fork; place skin-side down in the hot oil. Cook until the skin is golden brown, about 12 minutes. Flip and continue cooking until second side is browned, about 7 minutes. Reduce heat to medium; pour teriyaki sauce over chicken. Cook until sauce thickens, about 2 minutes. Remove from heat. Cover and let rest for 5 minutes. Slice chicken into strips and place in a bowl; add teriyaki sauce from the skillet and toss to coat. Toast corn tortillas in a large, dry skillet over medium-high heat until crisp and slightly blackened around the edges, 1 to 2 minutes per side. Wrap in a dish towel to keep warm. Mix sour cream and sriracha sauce together in a small bowl. Divide teriyaki chicken among tortillas. Drizzle sour cream-sriracha mixture over chicken. Top with cucumber salad, scallions, and black sesame seeds.
Preheat oven to 350 degrees F (175 degrees C). Combine the pumpkin seeds, margarine, brown sugar, cinnamon, and salt in a bowl; stir to coat the seeds. Spread the seeds in a single layer in a 10x15 inch jelly roll pan. Bake in the preheated oven for 15 minutes; stir and return to oven for 15 minutes more; remove from oven and sprinkle 2 tablespoons sugar over the seeds; stir to coat. Return to oven and bake another 15 minutes before removing again to sprinkle with remaining sugar and stirring. Bake another 15 minutes. Allow to cool before serving. Store leftover seeds in an airtight container.
Heat oven to 350 degrees F. Whisk eggs in large bowl. Stir in pumpkin and pumpkin pie spice until blended. Whisk in sweetened condensed milk, milk, vanilla and salt until blended. Pour into 6 (6-ounce) custard cups. Place custard cups in a 13 x 9-inch baking dish. Place dish on oven rack in center of oven. Pour boiling water into pan around custard cups to a depth of 1 1/4 inches. Bake 35 minutes or until centers are almost set. Remove custard cups from baking dish and cool on wire rack. Serve warm or cold. Top with whipped cream and sprinkle with cinnamon just before serving.
Combine the water and sugar together in a saucepan and bring to a boil. Reduce heat to medium-low; add the ginger slices and cook until fragrant, about 5 minutes. Crack the eggs into individual bowls and gently drop them into the syrup. Cook the egg on one side until the white is partially set and opaque, about 3 1/2 minutes; gently turn over to cook the other side until egg white is opaque but not hard, and the yolk is still liquid, about 3 1/2 more minutes or to desired doneness. Spoon the eggs into individual bowls and spoon syrup over each egg. Garnish with the cooked ginger.
Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square baking dish. Whisk 1 cup flour, the baking powder, and salt together in a mixing bowl. Beat the shortening and 1/2 cup sugar with an electric mixer in a large bowl until light and fluffy. Beat in the egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Pour the batter into prepared pan, then sprinkle evenly with blueberries. Combine 1/2 cup sugar, 1/3 cup flour, cinnamon, and butter in a bowl with a fork until crumbly and evenly mixed. Sprinkle evenly over the blueberries. Bake in the preheated oven until a toothpick inserted into the buckle comes out clean, about 35 minutes. Allow to cool before serving warm.
Combine cabbage, tomatoes with juice, onion, Italian seasoning, salt, and black pepper in a large pot over low heat. Bring cabbage mixture to a simmer and crumble ground beef into the pot. Cover and cook until cabbage is tender and ground beef is cooked through, about 45 minutes. Stir occasionally.
In a large bowl mix the candied cherries, chopped pecans, sweetened condensed milk, coconut milk, flaked coconut, raisins, vanilla, and crushed vanilla wafers. Batter will be very stiff. Place into pan and store in the refrigerator.
Preheat oven to 350 degrees F (175 degrees C). Spray a baking mold with cooking spray. Heat oil in a saucepan over medium heat. Add onion; cook until stir until lightly browned, 6 to 8 minutes. Refrigerate until cooled completely, about 35 minutes. Place leeks in a microwave-safe bowl and microwave until wilted, about 3 minutes. Combine salmon, 1 cup ketchup, potato, eggs, bread crumbs, salt, pepper, and sugar in a bowl. Mix thoroughly and place in the prepared mold. Coat meatloaf with the remaining ketchup. Scatter bell pepper on top. Bake in the preheated oven until top is browned and an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 35 to 40 minutes.
In a bowl, mix the turkey, mushrooms, beef stew seasoning mix, and eggs. Form the mixture into patties. Heat the oil in a skillet over medium heat. Place the patties in the skillet, and cook 10 to 12 minutes on each side, to an internal temperature of 165 degrees F (75 degrees C).
Mix mayonnaise, ketchup, and mustard together in a bowl. Season with salt and pepper. Set sauce aside at room temperature or in the refrigerator. Saute onion in a small nonstick skillet until soft, about 5 minutes. Season with salt and pepper. Combine zucchini and onion in a large bowl. Add egg whites, bread crumbs, and matzo meal. Season with salt, pepper, and cayenne. Mix well. Wet hands and pinch off golf ball-sized pieces. Flatten into small patties. Heat olive oil in a skillet over medium-low heat. Add patties and cover the skillet. Cook until golden brown, 7 to 10 minutes. Uncover and flip the patties over. Pan-fry until the other side is also golden brown, about 5 minutes. Remove using a spatula and dab with paper towels to remove excess grease. Put a small spoonful of sauce over the bottom half of each roll. Place patties on top. Cover with top halves of the rolls.
Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain. Whisk milk and cornstarch together in a bowl until smooth. Melt butter in a saucepan over medium-low heat. Cook and stir minced garlic in hot butter until fragrant, 30 to 60 seconds. Whisk in milk mixture; season with salt and pepper. Bring mixture to a simmer, add Parmesan cheese, and whisk until cheese is completely melted and sauce is smooth. Stir in parsley and remove from heat. Heat olive oil in a large skillet over medium-high heat. Saute sliced garlic in hot oil until fragrant, 30 to 60 seconds. Increase heat to high and stir zucchini, pinch of salt, and pinch of black pepper into skillet; cook and stir until zucchini is tender, about 5 minutes. Stir sauce and Cheddar cheese into zucchini mixture; cook and stir until heated through, about 5 minutes more. Toss zucchini sauce and linguine together in a large bowl and garnish with basil.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a large bowl, cream together 1/2 cup butter and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 teaspoon vanilla and 1 teaspoon almond extract, 1/4 cup milk and oil. Combine the flour and baking powder, stir into the wet mixture. Roll dough into 1 inch balls. On a lightly floured surface, roll the balls out into ropes about 5 inches long. Tie into loose knots and place cookies 1 inch apart onto the prepared cookie sheets. Bake for 5 minutes on the bottom shelf and 5 minutes on the top shelf of the preheated oven, until the bottoms of the cookies are golden brown. When cookies are cool, dip them into the icing. To make the icing, cream together the confectioners' sugar, 1/2 cup butter, and 1 teaspoon vanilla and 1 teaspoon almond extracts. Beat in 3 tablespoons milk, one tablespoon at a time, then stir in the food coloring if desired.
Combine water, chicken, plantains, onion, cilantro, garlic, and salt in a large pot. Bring to a boil. Reduce heat to medium; cook until chicken is longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Remove the chicken and let cool. Add yuca, potatoes, and corn to the soup; cook over medium heat until yuca and potatoes are softened, about 30 minutes. Discard chicken skin and bones. Place meat back into the soup; stir to combine.
Saute butter, leeks, onion, and garlic until clear. Add mushrooms (except the 8 reserved chopped mushrooms), savory, oregano, sherry, stock, tomato paste and bay leaf. Simmer for 30 minutes or so. Strain out the vegetables. Stir the reserved mushrooms and spinach leaves into the broth, and cook until spinach is wilted. Add salt and pepper to taste. Serve garnished with Parmesan cheese if desired.
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside. Preheat oven to 325 degrees F (165 degrees C). Clean the mushrooms. Remove, chop and reserve the stems. In a medium bowl, gently mix the chopped mushroom stems, cream cheese and bread crumbs. Mix in the sausage and 1/4 cup red wine. Using a spoon, stuff the mushroom caps with the chopped stem mixture. Transfer to a large baking dish, and cover with the remaining red wine. Bake in the preheated oven 25 to 30 minutes, or until the mixture is lightly brown.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Melt margarine in a skillet over medium heat. Add carrot, celery, and onion; cook until onions are tender and translucent, about 5 minutes. Add salt, cinnamon, and pepper. Remove vegetable mixture from heat. Combine bread cubes, apples, and walnuts in a large bowl. Add vegetable mixture and drizzle with vegetable broth until evenly moist. Bake in the preheated oven until golden brown on top, about 30 minutes.
Preheat waffle iron. In a large mixing bowl, sift together flour, baking powder and salt. Stir in milk, oil and egg yolks until mixture is smooth. In a separate bowl, beat egg whites until soft peaks form. Gently fold egg whites into batter. Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden; serve hot.
Whisk together the sake, mirin, soy sauce, brown sugar, and miso paste in a bowl to make the marinade. Place the sea bass in a large sealable plastic bag and pour the marinade over the sea bass. Chill in refrigerator 3 to 6 hours. Arrange the fillets on a baking sheet. Discard the marinade. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Prop the oven door to remain slightly ajar. Bake the sea bass under the broiler until the fish flakes easily with a fork, 7 to 9 minutes. Sprinkle with chopped green onions to serve.
In a large saucepan, saute onions in margarine. Stir in flour, chili powder, and cumin. Add corn, picante sauce, and broth. Bring to boil; remove from heat. Gradually add 1/4 cup hot mixture to cream cheese in a small bowl. Stir until blended. Add cream cheese mixture and milk to saucepan, stirring until well blended. Heat through but do not boil. Serve immediately.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round pan. Sift together flour, baking soda, baking powder, cinnamon and salt. Set aside. In a large bowl, cream together the butter, white sugar and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture, mixing just until incorporated. Stir in carrots, pineapple and chopped nuts. Pour batter into a 9 inch pan. Bake in the preheated oven for 1 hour and 15 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners. Combine flour, sugar, baking powder, and salt in a bowl. Beat eggs, cream, and butter until smooth in another large bowl. Stir flour mixture into egg mixture until batter is moistened. Fold mango into batter until just combined. Evenly divide batter into prepared muffin cups. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets. Stir together the flour, baking soda, cream of tartar, and salt; set aside. In a large bowl, cream together the butter and sugar until smooth. Beat in eggs, vegetable oil, and vanilla. Gradually stir in flour mixture until smooth. Stir in nuts. Drop dough by rounded teaspoonfuls onto the prepared cookie sheets. Flatten cookies with a fork. Bake in the preheated oven for 10 to 12 minutes, or until the edges begin to brown. Cool on baking sheets for a minute before transferring to wire racks to cool completely.
Combine strawberries, raspberries, sugar, and vanilla sugar in the bowl of a food processor; pulse until blended. Pass mixture through a fine-mesh sieve into a bowl. Add mascarpone cheese and yogurt to the bowl with the berry mixture. Stir until well combined. Transfer to a lidded container; cover and freeze for about 2 hours.
In a pan, simmer sun-dried tomatoes in 1 1/2 cups water until very soft; discard water. In a large pot, saute onion and green pepper in oil until softened. In a food processor or blender, combine sun-dried tomatoes and 1 bottle clam juice until smooth; add to pot. Stir in remaining clam juice, diced tomatoes, wine, garlic, herbs, bay leaves and olives. Simmer 20 minutes. Add beans, fish, fennel seeds, salt and pepper. Simmer until fish is done, about 10 minutes. Remove bay leaves. Ladle into bowls; sprinkle with cheese.
Bring sugar and water to a boil, without stirring, in a saucepan until syrup is 238 degrees F (114 degrees C) or until a small amount of syrup dropped in cold water forms a soft thread, 7 to 10 minutes. Slowly pour syrup over egg whites in a bowl; stir in vanilla extract and continue to beat until thick and cold. Add baking powder and beat until filling/frosting is thick enough to spread without running. Fold almonds, figs, and raisins into filling/frosting.
Preheat oven to 375 degrees F (190 degrees C). 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. In a blender or with an electric mixer, blend mushroom soup, cream of chicken soup and milk until smooth. Cut sausage in half lengthwise and slice thinly. In a 9x13 inch dish, layer 1 cup soup mixture, 3 noodles, half the sauerkraut, half the sausage and a third of the cheese. Repeat. Top with remaining 3 noodles and remaining soup mixture. Cover with foil. Bake in preheated oven 25 minutes, then uncover and bake 15 minutes more. Sprinkle with remaining cheese when still hot.
Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and set aside in a large bowl. Melt butter in saucepan over medium heat. Stir in apple; cook and stir until golden around the edges, about 3 minutes. Stir in chicken broth and increase heat to medium high and simmer 2 minutes. Reduce heat to low. Stir in goat cheese, 2 tablespoons at a time, to apple broth mixture, stirring well to incorporate after each addition. Remove from heat. Mix apple and goat cheese mixture with drained pasta until combined. Stir in walnuts, thyme, cayenne pepper, salt, and black pepper.
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. In a saucepan over medium heat, saute the onion in the oil until the onion is a bit brownish. Stir in the egg. Add the ground pork and stir-fry 2 to 3 minutes. Mix in the cooked pasta, salt, sugar, pepper, chile sauce, soy sauce and tomato puree. Stir-fry for 3 to 5 minutes. Add red pepper and stir-fry for another 2 minutes; pour in a bit of water if it is too dry. Sprinkle chopped green onion on top.
Fill an old fashioned-type cocktail glass with ice. Pour strawberry vodka, coconut rum, and cranberry juice cocktail over the ice; top off with lemon-lime soda. Squeeze lime into cocktail, stir, and serve.
Lightly grease a 9x13 inch dish. In a 2-quart saucepan over medium heat, combine butter, sugar and milk. Bring to a boil, stirring constantly. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and stir in peanut butter, chocolate chips and butterscotch chips until melted. Stir in vanilla. Fold in marshmallow creme. Pour into prepared pan. Chill in refrigerator until firm.
In a medium saucepan, place the frankfurters, brown sugar and beer. Bring to boil. Reduce heat and simmer at least 1 hour.
Heat the peanut oil in a large skillet over high heat. Brown the ribs evenly in the hot oil, about 5 minutes; remove from heat. Stir the tomato sauce, dried onion, hoisin sauce, and shiitake mushrooms together in a slow cooker. Add the ribs to the sauce mixture, turning to coat in the sauce. Cook on Low until the ribs are falling-apart tender, 8 to 10 hours.
Press each fried tofu square using a rolling pin to flatten. Place flour in a bowl and toss tofu in the flour. Season with salt and pepper. Heat olive oil in a skillet over medium-high heat. Add tofu and cook until golden brown, turning from time to time, 4 to 6 minutes. Set aside to cool while you prepare the rice. Bring 4 cups salted water to a boil in a pot, add rice, cover, and reduce heat to low. Simmer until rice is tender, about 18 minutes. Remove from heat and fluff, draining any excess water. Stir in rice vinegar and additional salt. Keep warm. Cut fried tofu squares in half and carefully open to make pouches. Heat 1 cup water in a saucepan over medium heat; stir in sugar and soy sauce. Add tofu and cook until liquid has evaporated, 10 to 15 minutes. Remove tofu pouches and stuff with rice.
In a large stockpot over medium heat, saute onion in oil and sherry, until soft. Add carrots, celery, and potato and saute 2 minutes. Add clam juice and cover. Simmer until potatoes are soft (about 15 minutes). Puree half of the mixture in a blender until smooth, then return to stock pot. Add tomato paste, cayenne, milk, half and half, shrimp, and scallops. Bring to boil, lower heat to simmer, and cook for 5 minutes. Taste for seasoning and add salt and pepper, if desired.