HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sprinkle the yeast over the warm water and let stand until dissolved, about 5 minutes. Place the flour, salt, sugar, cardamom, 1 1/4 cups of milk, butter and egg into the bread machine. Pour the yeast mixture on top. Close the lid and set the machine for the Dough setting. If using raisins, dried cherries or dried cranberries, add them at the beep. When the dough has finished, divide into 12 portions and shape into balls. Place them into a greased 9x13 inch baking dish. Cover with plastic wrap and set aside to rise until doubled in size, about 45 minutes. Preheat the oven to 350 degrees F (175 degrees C). Remove the plastic wrap from the rolls. Bake in the preheated oven until golden brown, 20 to 25 minutes. Make frosting by whisking together the confectioners' sugar, 1/4 cup of milk and almond extract until smooth. When the buns are cool, drizzle frosting over them in a cross shape.
Wrap a paper towel around the grated carrots and place in a microwave-safe bowl; heat in microwave until tender, about 1 minute. Cool carrots to room temperature and squeeze out as much juice as possible. Rinse and thoroughly dry the shirataki noodles. Blend in a food processor until the consistency of small grains of rice is reached; transfer to a bowl. Mix carrots, egg whites, chives, cilantro, curry powder, onion flakes, garlic powder, and salt with the ground noodles until evenly combined. Coat a skillet with cooking spray and place skillet over high heat. Drop a heaping spoonful of the noodle mixture into the skillet and gently flatten with a metal spatula. Cook until lightly browned, about 3 to 4 minutes per side. Repeat with the remaining noodle mixture.
Stir together the almonds, cinnamon, and lemon zest until combined. Beat the egg whites and salt until soft peaks form. Slowly sift in the confectioner's sugar, continuing to beat until the mixture is stiff. Set aside 1/3 cup of the egg white mixture for the glaze. Fold in the almond mixture. Preheat oven to 325 degrees F (170 degrees C). Line the cookie sheets with parchment paper. Roll the dough to 1/4 inch thickness on a surface that has been sprinkled with confectioners' sugar. Using a 2 1/2-inch star cookie cutter, cut out the cookies and place them on the cookie sheets. To make the glaze, add the lemon juice to the reserved egg white mixture, stirring until smooth. Brush the tops of the cookies lightly with the glaze. (If the glaze starts to thicken, add a few more drops of lemon juice.) Bake for 20 to 25 minutes. When done, they will be light brown and soft in the center. Remove and cool on wire racks.
Mix flour and Greek yogurt together in a bowl; transfer to a work surface floured with self-rising flour. Knead dough, adding more flour as needed to keep dough from being too sticky, for 8 to 10 minutes. Spray a 12-inch pizza pan with cooking spray and spread dough to edges of pan.
Preheat oven to 400 degrees F. Spray a 9x13-inch baking dish with cooking spray. Cook pasta according to package directions. Drain and transfer to a large bowl. Meanwhile, heat oil in a large skillet over medium heat. Cook bell pepper, squash, and garlic, stirring occasionally, until pepper is crisp-tender, 7 to 10 minutes. Add snap peas and asparagus and cook, stirring, until asparagus is crisp-tender, 2 minutes more. Put flour and salt in a bowl and whisk in milk until smooth. Add flour mixture to skillet and bring to a simmer over medium heat, stirring frequently, until sauce is lightly thickened, 3 to 5 minutes. Pour mixture over pasta and stir in tomatoes, 3/4 cup parmesan, and basil. Transfer to prepared baking dish and sprinkle with panko and remaining 1/4 cup parmesan. Bake until top is lightly golden and sauce is bubbling, about 15 minutes.
Heat butter and olive oil together with onion and garlic in a large pot over medium heat; cook and stir ground beef and sausage in the onion mixture until browned and crumbly, 10 to 15 minutes. Stir Italian seasoning, salt, rosemary, oregano, and black pepper into ground beef-sausage mixture; simmer for 20 minutes. Pour water, tomato puree, and tomato paste into ground beef-sausage mixture; simmer, stirring occasionally, over low heat until flavors have combined, at least 2 hours.
Mix gin, simple syrup, lime juice, and grenadine together in a large pitcher or bowl. Pour into serving glasses over ice. Garnish each drink with a cherry and orange wedge.
Bring a large pot of water to a boil and gently place ears of corn into the boiling water. Reduce heat to low and simmer until corn is very tender, 20 to 25 minutes. Remove an ear of corn with tongs and spread about 1 tablespoon of mayonnaise all over the kernels. Squeeze about 1 tablespoon of margarine over the ear of corn in a zig-zag line, turning the ear as you squeeze. Generously sprinkle Parmesan cheese over the ear and dust with chili powder. Repeat with remaining ears of corn.
Melt condensed milk, chocolate chips, and butterscotch chips in a saucepan over medium-low heat. Stir frequently until smooth, about 4 minutes. Remove from heat; add almond extract, stirring until well mixed. Let cool in pan until no longer hot, 5 to 10 minutes. Refrigerate until set, about 1 hour. Fill a small bowl with confectioners' sugar. Remove chocolate mixture from the refrigerator and roll into quarter-size balls. Drop truffles gently into the bowl of sugar and roll until well coated.
Combine water and oats in a small saucepan; bring to a boil. Reduce heat and stir in banana slices and turmeric. Continue cooking until desired consistency is reached, 2 to 5 minutes more. Remove saucepan from heat and stir in cinnamon. Stir oatmeal and cover saucepan; let sit until thickened, about 2 minutes. Transfer oatmeal to a bowl and top with peanut butter.
Peel, core, and slice apples. Place all ingredients in microwave-safe bowl. Microwave on high for 15 minutes, stirring each 5 minutes. Cover with plastic wrap and let cool or serve warm.
Blend yogurt, peach slices, orange juice, almonds, and granola in a blender until smooth.
Preheat oven to 350 degrees F (175 degrees C). Mix flour, sugar, pumpkin puree, oil, eggs, baking powder, baking soda, cinnamon, vanilla extract, cloves, nutmeg, and orange peel together in a bowl until dough is evenly mixed and sticky; fold in white chocolate chips. Drop dough, about 2 tablespoons per cookie, onto a baking sheet about 2 inches apart. Bake in the preheated oven until lightly browned, 12 to 15 minutes.
Heat the olive oil in a large skillet over medium-high heat. Toss the cubed venison with salt, pepper, garlic powder, and onion powder. Cook the venison in the hot oil until browned on all sides, about 8 minutes. Once browned, remove from the skillet and place into a slow cooker, leaving the remaining oil in the skillet. Reduce the heat to medium-low, and stir the flour into the remaining olive oil. Cook and stir until the flour has turned golden brown, about 5 minutes. Stir in the water and bring to a simmer, then pour into the slow cooker along with the cream of mushroom soup. Cover, and cook on Low for 4 hours, or until the venison is tender. Bring a large pot of lightly salted water to a boil. Add the egg noodles, and cook until al dente, 8 to 10 minutes; drain. Spoon the Stroganoff over the egg noodles to serve.
Fill a large pot with lightly salted water and bring to a rolling boil; stir in vermicelli and return to a boil. Cook uncovered, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain. Heat 2 tablespoons oil in skillet. Add coleslaw mix. Cook, stirring occasionally, until browned, 8 to 10 minutes. Add green bell pepper, peas, and green onions. Cook until softened, 4 to 5 minutes. Add 1 tablespoon ketchup and soy sauce; cook until warmed through, about 5 minutes. Remove from heat. Heat remaining 3 tablespoons oil in a separate skillet. Add chicken, salt, and ginger-garlic paste. Cook, stirring frequently, until no longer pink in the center and the juices run clear, about 10 minutes. Stir in remaining 2 tablespoons ketchup, 1/2 the tomato sauce, 1 cup water, 1 teaspoon red pepper flakes, coriander, and cumin. Cook and stir until heated through, about 5 minutes. Mix 2 1/2 tablespoons water and cornstarch together in a bowl. Add to the chicken mixture. Cook until thickened, 3 to 4 minutes. Combine chicken mixture and coleslaw mixture. Layer cooked white rice in the bottom of a 9x13-inch baking pan. Cover rice with the chicken-coleslaw mixture. Top with the cooked vermicelli. Mix mayonnaise, 1/2 cup ketchup, and remaining 1/2 teaspoon red pepper flakes. Spread sauce on top of vermicelli.
Preheat oven to 350 degrees F (175 degrees C). In a 2 quart casserole combine applesauce, sugar, vinegar, cloves and cinnamon. Bake uncovered for 2 1/2 hours or until mixture is very thick. Stir occasionally during baking. Allow to cool and place in jars or freezer containers.
Preheat oven to 400 degrees F (200 degrees C). Brush a 9-inch square baking dish with 2 tablespoons melted butter. Whisk flour, 2 tablespoons white sugar, baking powder, and salt together in a large bowl. Work 3 tablespoons softened butter into flour mixture using your hands. Beat milk and egg together in another bowl; pour into flour-butter mixture and stir with a rubber spatula until a soft dough forms. Turn dough out onto a floured work surface and roll dough into a 1/4-inch thick rectangle. Brush surface of dough with 2 tablespoons melted butter. Whisk 1/2 cup white sugar, brown sugar, and cinnamon together in a small bowl. Sprinkle 1/2 of the cinnamon sugar mixture in the bottom of the prepared baking dish. Sprinkle remaining cinnamon sugar over butter-brushed dough. Roll dough around filling to form a log; cut log into 18 rolls and place rolls in the prepared baking dish. Bake in the preheated oven until rolls are set, 20 to 25 minutes. Beat confectioners' sugar, cream cheese, 1/4 cup softened butter, and vanilla extract together in a bowl until frosting is smooth. Top hot cinnamon rolls with cream cheese frosting.
In a bowl, combine 3/4 cup sugar and flour. Whisk in sour cream and vanilla. Arrange raspberries evenly in the pie shell. Spread sour cream mixture over berries. Combine bread crumbs, 2 teaspoons sugar, and melted butter or margarine. Sprinkle over pie. Bake at 400 degrees F (205 degrees C) for 30 to 40 minutes, or until pastry and filling are golden. Cool on rack. Serve same day at room temperature.
Remove scales, gills, and internal organs from bangus. Wash the inside of the fish. Slice open the backside to expose the meat. Pour soy sauce on top; squeeze lemon over the meat. Pour enough water into a pot to cover the bangus. Bring to a boil. Add the bangus and boil until fish is no longer pink, 10 to 12 minutes. Let bangus cool until safe to handle, at least 10 minutes. Remove bones. Heat olive oil in a skillet over medium-high heat. Saute onion and garlic until onion is translucent, about 5 minutes. Add the fish meat, peas, carrot, raisins, and celery. Season filling with salt and pepper. Wrap 1 tablespoon of the fish filling in a lumpia wrapper. Continue until remaining filling and wrappers are used up. Heat vegetable oil in a deep saucepan over medium-high heat. Fry lumpias in batches in the hot oil until just light brown, 5 to 7 minutes per batch.
To prepare herbed mayo: In a medium bowl, combine mayonnaise, dried herbs, Worcestershire sauce and lemon juice, mixing well. Cover and refrigerate. Cut each strip of bacon in half and cook in a skillet over medium heat until crisp. Remove and drain on paper towels. Pour off all but 1 tablespoon bacon drippings from the pan. Add mushroom slices and soy sauce to the pan. Over medium heat, saute mushrooms until browned and soft, about 5 to 10 minutes. Drain on paper towels. Preheat grill for medium heat and lightly oil the grate. To prepare burgers, mix ground beef, garlic granules, and salt and pepper together in a bowl. Form into patties. Place on prepared grill and grill 3 to 5 minutes per each side. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C). During last 2 minutes of cooking, top with cheese and cover to melt cheese. Meanwhile, heat oven to 400 degrees, arrange hamburger buns on a foil-lined cookie sheet and lightly toast hamburger buns in the oven on each side. When toasted, remove buns to serving plates and spread some of the herbed mayonnaise on each bun. To serve, put cheese-topped patties on each bun, add desired hamburger trimmings, finish with the top bun and enjoy.
Preheat oven to 325 degrees F (165 degrees C). Bring a small pot of lightly salted water to a boil; cook kohlrabi cubes in boiling water until soft, about 15 minutes; drain. Cook red potatoes in microwave oven until soft, about 10 minutes. Beat kohlrabi, potatoes, and garlic scape together in a bowl with an electric hand mixer until smooth; transfer to a 1-quart casserole dish and top with mozzarella cheese. Bake in the preheated oven until the cheese begins to brown, about 30 minutes.
In a medium, nonporous bowl, combine the garlic, shallot, honey, barbecue sauce and cilantro. Mix well and pour onto meat or poultry. Discard any leftover sauce.
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, cream the brown sugar, white sugar, eggs, and the shortening. Sift together the flour, baking powder, baking soda, cinnamon, and nutmeg. Alternate adding the buttermilk with the dry ingredients. Roll dough into walnut sized balls and roll the balls in colored sugar if desired. Place them 2 inches apart on an unprepared cookie sheet. Bake for 10 to 13 minutes in the preheated oven. Remove to cool on wire racks.
Combine 4 cups bread flour, beer, water, shortening, yeast, brown sugar, salt, garlic powder, and onion powder in the bowl of a stand mixer fitted with a dough hook attachment. Mix, adding remaining flour a little at a time, until dough pulls away from the sides of the bowl and forms into a ball, about 2 minutes. Lightly grease a large bowl with 1 teaspoon olive oil. Add dough. Cover with a clean towel and let rise until doubled in size, about 1 hour. Grease 2 pizza pans with remaining 2 teaspoons olive oil; dust with cornmeal. Punch dough down gently and divide into 2 portions. Place dough on the prepared pans. Cover and let rest, about 5 minutes. Stretch dough out 1 inch past the edge of the pans. Arrange 8 sticks of cheese, ends touching, around the edge of 1 pan. Fold overhang over cheese and press dough to seal. Repeat with second pan.
Preheat oven to 350 degrees F (175 degrees C). Line muffin pans with cupcake papers. Place one wafer cookie in the bottom of each cupcake paper. In a medium bowl, cream together cream cheese and sugar. Beat in eggs and vanilla until smooth. Pour over wafers in cupcake papers. Bake in preheated oven 15 minutes, until golden and set.
Heat the oil in a medium pot over medium heat. Stir in the garlic and carrot, and cook 5 minutes. Mix in 1/4 the coconut milk. Stirring constantly, bring to a boil. Mix in curry paste. Place the chicken in the pot, and toss to coat. Reduce heat to low, and pour in the chicken stock. Cook until heated through. Stir in remaining coconut milk, lime juice, and green onions. Continue to cook and stir at least 10 minutes before serving.
Melt the butter in a large pot over medium heat. Stir in the onion, ginger, and jalapeno pepper; cook and stir until the onion has softened and turned translucent, about 7 minutes. Add the butternut squash and chicken broth, and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until the squash is tender, about 30 minutes. Stir in the evaporated milk, coconut milk, sugar, salt and pepper. Cook and stir 5 minutes more. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth, and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Ladle into bowls, and garnish with sour cream and thyme to serve.
Rinse beef, and place in large bowl. Pour in orange juice, wine, oil and pepper sauce. Season with bay leaves, garlic, paprika, allspice, salt and pepper. Mix, to coat beef. Cover, and refrigerate overnight. Heat a heavy skillet over medium heat. Cook beef and marinade until beef shreds easily, about 1 hour. Add water as needed.
Cook ground chicken and onion in a heavy pot over medium heat until no longer pink and onions begin to turn translucent, about 6 minutes. Drain excess fat. Stir in garlic and chili powder until chicken is coated and fragrant, 1 minute. Transfer chicken and onion mixture to a bowl. Prepare the Knorr(R) Rice Sides(TM) - Creamy Chicken (using the same pot) as directed on package instructions. When the rice is cooked and tender, add the ground chicken, diced tomatoes and green chilies, and refried bean to the rice. Stir until heated through, about 4 minutes. Serve with chopped cilantro and onion and/or shredded cheese.
Heat the frying oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Beat the eggs in a mixing bowl until smooth. Mix in the 1/2 cup plus 2 teaspoons cornstarch until no lumps remain. Mix in the chicken until evenly coated in the batter. In batches, carefully drop the chicken cubes into the hot oil one by one, cooking until the chicken turns golden brown and begins to float, about 3 minutes. Drain on a paper towel-lined plate. Meanwhile, combine the sugar, white vinegar, rice vinegar, sherry, soy sauce, and garlic in a small saucepan. Bring to a boil over medium-high heat. Stir constantly until the sugar has dissolved and the sauce thickens to the consistency of light pancake syrup, about 3 minutes. Remove from the heat and keep warm. Heat 2 tablespoons vegetable oil in a wok or large skillet over medium-high heat. Stir in the dried chiles and ginger; cook and stir until the ginger begins to brown, about 30 seconds. Remove the chiles and ginger from the wok and stir them into the sauce. Place the fried chicken cubes into the wok and cook until very crispy and dark golden brown. Serve the chicken with the sauce.
Preheat oven to 400 degrees F (200 degrees C).
 Watch Now Arrange the asparagus on a baking sheet. Coat with cooking spray, and season with salt and pepper.
 Watch Now Bake asparagus 12 minutes in the preheated oven, or until tender.
 Watch Now Melt the butter in a saucepan over medium heat. Remove from heat, and stir in soy sauce and balsamic vinegar. Pour over the baked asparagus to serve.
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Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan with cooking spray. Combine cake mix, 1 cup cold water, oil, and eggs in a large bowl. Beat together until batter is smooth. Spread the batter into the 9x13-inch pan. Bake in preheated oven until a toothpick inserted into the center comes out clean, 34 to 38 minutes. Remove the cake from the oven. Cool slightly, about 5 minutes. Press down on hot cake with a piece of waxed paper or clean towel to flatten. Let cool completely, about 30 minutes. Beat confectioners' sugar, cream cheese, and vanilla extract together in a bowl until smooth; blend in whipped topping. Spread mixture evenly across the cake. Stir boiling water and gelatin together in a bowl until gelatin is completely dissolved, about 2 minutes; add 1 cup cold water. Pour over the cream cheese mixture. Let the gelatin sit until it begins to set, 5 to 7 minutes. Spread sliced strawberries on top. Refrigerate until gelatin is completely set, about 1 hour.
Preheat oven to 400 degrees F (200 degrees C). Unroll the pie crusts, and cut 2 6-inch rounds from the dough; cut the remaining dough into 1/8-inch strips for a lattice crust. Fit the rounds into 2 5-inch mini pie dishes. In a bowl, stir together the cherries, tapioca, sugar, and almond extract; let the filling stand for 5 minutes to soften the tapioca. Stir the filling again, and spoon into the pie shells. Use the strips to weave a lattice crust on each pie, and pinch the crusts together. Bake in the preheated oven until the crusts are golden brown and the filling is bubbling and thickened, about 30 minutes. Allow to cool before serving.
Preheat oven to 375 degrees F (190 degrees C). Line a large baking sheet with aluminum foil. Place squash in a large bowl; drizzle with olive oil and toss to coat. Spread the squash in a single layer on prepared baking sheet. Season with salt and pepper. Roast squash in prepared oven for 20 minutes; turn. Continue roasting until softened, 10 to 20 minutes more. Place the chopped bacon into a heavy pot and cook over medium-high heat, stirring occasionally, until brown and crisp, about 8 minutes. Remove bacon with a slotted spoon and transfer to a paper towel-lined plate to drain. Reserve the bacon drippings. Place the pot over medium heat; add the onion, pears, garlic, rosemary, and thyme and cook in the bacon drippings until onions and pears are soft, 3 to 5 minutes. Add the roasted squash and cook another 5 minutes. Add Swanson(R) Chicken Broth, nutmeg, cinnamon, and chipotle pepper; simmer on medium-low until ingredients are very soft and flavors have combined, about 10 minutes. Puree the soup in a blender or food processor in small batches. Ladle soup into serving bowls and garnish with crumbled bacon and a generous dollop of sour cream. Enjoy!
Bring a large pot of water to a boil. Stir noodles into boiling water and cook until al dente, 8 to 10 minutes. (For a chewier texture, shock the noodles by pouring 1 cup cold water into the pot when it starts to foam, then letting it come to a boil again to finish cooking.) Drain and divide into two serving bowls. Meanwhile, bring chicken broth to boil in a medium saucepan with mushrooms and green onions. Cut chicken into bite-sized pieces and stir into boiling broth. When broth returns to a boil, crack eggs into broth. Continue to cook until chicken is no longer pink and eggs are cooked, about 10 minutes. Pour the chicken soup over the noodles in the bowls and serve immediately.
Preheat an oven to 375 degrees F (190 degrees C). Grease and flour a 10 inch square cake pan. Mix baking mix, 1/2 cup brown sugar, 3/4 cup chopped pecans, and the instant coffee granules in a large bowl. Whisk together the egg, shortening, buttermilk, and vanilla in a separate large bowl. Stir the dry ingredients into the wet ingredients, mixing just until completely moistened. Pour batter into prepared pan. Mix remaining 1/4 cup brown sugar, 1/4 cup chopped pecans, and the graham cracker crumbs in a small bowl. Sprinkle topping evenly over batter. Bake in preheated oven until a toothpick inserted in the center comes out clean, about 20 to 25 minutes. Immediately dot top of cake with softened butter.
Preheat oven to 375 degrees F (190 degrees C). Place the apples in an 8x8 inch baking dish. Pour the maple syrup over the apples. In a bowl, cream together the butter and brown sugar. Stir in the flour, salt and oats. Sprinkle the oat mixture over the apples. Bake in preheated oven 35 minutes, until golden and bubbly and apples are tender.
Beat eggs and water until light and fluffy. Beat in sugar replacement and ground cinnamon. Combine flour, baking soda and salt in sifter; sift half of the dry ingredients over egg mixture. Fold to completely blend. Repeat with remaining dry ingredients. Drop by teaspoonfuls onto greased cookie sheets, 2 to 3 inches apart. Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add ube, cover, and steam until tender, about 20 minutes. Cool until easily handled and cube. Measure 1/4 cup of the cooked ube. Combine 1/4 cup ube, milk, and vanilla ice cream in a blender; blend until smooth.