HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring the rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 20 minutes. Mix the plum sauce, corn syrup, soy sauce, garlic, and bouillon in a small bowl. Heat oil in a skillet over medium heat. Coat the chicken in cornstarch, and cook 5 minutes in the skillet, or until juices run clear. Mix in ginger, snow peas, and mushrooms, and continue cooking until tender. Stir in the plum sauce mixture. Cook until heated through.
Preheat oven to 325 degrees F (165 degrees C). Wash a 10 inch angel food tube pan in hot soapy water to ensure it is totally grease free. Measure flour, sugar, baking powder, and salt into sifter. Sift into bowl. Make a well; add oil, egg yolks, water, vanilla, and lemon flavoring to the well in the order that is given. Set aside. Don't beat. In a large mixing bowl, beat egg whites and cream of tartar until very stiff. Set aside. Using same beaters, beat egg yolk batter until smooth and light. Pour gradually over egg whites, folding in with rubber spatula. Do not stir. Pour batter into angel food tube pan. Bake for 55 minutes. Increase heat to 350 degrees F (175 degrees C), and bake 10 to 15 minutes until done. Invert pan until cool.
Preheat oven to 325 degrees F (165 degrees C). Grease a 10-inch tube pan. Beat butter and cream cheese together in a bowl using an electric mixer until light and fluffy; add sugar and mix well. Beat eggs, 1 at a time, into butter mixture, mixing well after each addition. Gradually mix flour, milk, baking powder, vanilla extract, and salt into butter mixture until batter comes together; fold in chocolate chips. Pour batter into the prepared pan. Bake in the preheated oven until a knife inserted in the center of the cake comes out clean, about 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 cookie sheets. In large bowl, cream shortening, sugar, eggs, lemon juice and lemon extract. Mix until well blended. Blend in the flour, baking soda and salt. Stir in the oats and raisins. Drop dough by spoonfuls 2 inches apart on to cookie sheets. Bake for 12 to 15 minutes and transfer to racks to cool.
Preheat oven to 400 degrees F (200 degrees C). Press pie crust into a 9-inch pie pan and prick bottom and sides with a fork. Bake crust in the preheated oven until lightly browned, 10 to 12 minutes. Set a fine-mesh sieve over a bowl. Whisk brown sugar, white sugar, cornstarch, ginger, cinnamon, nutmeg, cloves, salt, and allspice together in a saucepan; gradually whisk in half-and-half and molasses until smooth. Whisk egg yolks into molasses mixture. Cook molasses mixture, whisking constantly, over medium heat until large bubbles appear on surface, about 7 minutes. Reduce heat to low and cook, whisking constantly, for 1 minute more. Remove saucepan from heat and pour filling through sieve. Whisk butter into filling until smooth. Pour filling into pie crust, place a sheet of plastic wrap directly on surface of filling, and refrigerate until set, about 3 hours. Lightly beat cream in a bowl using an electric mixer until soft peaks form. Top each pie slice with a heaping tablespoon of whipped cream.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place poblano and serrano chiles onto the prepared baking sheet with cut sides down. Broil until the skin of the chiles has blackened and blistered, 5 to 8 minutes. Place blackened chiles into a resealable plastic bag. Let peppers steam and cool while you prepare the chicken. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray. Heat oil in a large skillet over medium heat. Add chicken; cook until golden and juices run clear, 15 to 20 minutes. Season with salt and pepper. Place chicken in the greased baking dish. Peel skin off the chiles and discard. Place chiles in a blender with sour cream, water, bouillon, and garlic. Blend very well. Pour the poblano cream over the chicken in the dish. Cover with aluminum foil. Bake in the preheated oven until sauce thickens, about 45 minutes. Remove from oven and let sit for 5 minutes.
Preheat oven to 325 degrees F (165 degrees C). In a bowl, mix pork sausage, cheese sauce and biscuit mix together. It's easiest to do with the hands. Form mixture into round, walnut size pieces and place on a cookie sheet. Bake for 15 minutes.
Preheat oven to 350 degrees F (175 degrees C). In a saucepan over medium-high heat, mix together cornstarch and sugar. Gradually stir in water. Bring to a boil, stirring constantly. Remove from heat, stir in butter, lemon juice, nutmeg, and salt. Peel bananas, and place in a casserole dish. Drizzle sauce over bananas. Bake in a preheated oven for 12 minutes. Serve warm.
In a large deep skillet, combine the cold water, onion, and gingersnap cookies. Stir gently until the cookies have dissolved. Add the vinegar and sliced frankfurters. Heat over medium-low heat until simmering and somewhat thick. Serve over hot mashed potatoes.
Grind wasabi peas in a food processor to pebble and sand texture (or place peas in a 1-quart freezer bag and crush them with a rolling pin). Place in a shallow pan. Mix cream cheese, chives, soy and pepper with a fork until well-blended. (Peas and cream cheese mixture can be covered and refrigerated for 2 days.) About 30 minutes before serving, use a 1 tsp. measuring spoon to drop cheese mixture into the pan of wasabi peas; roll into balls, coating each with ground peas. Place on a serving platter.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain grease and set aside for later use. Crumble bacon and set aside. In the same skillet, saute onion in a small amount of reserved bacon grease over medium high heat until tender, about 3 minutes. Add crumbled bacon, sliced okra, and chicken broth. Reduce heat and simmer until okra is tender and falling apart, about 15 minutes. Stir in rice and water. Cover, and simmer for 20 minutes, or until fluffy.
Combine graham cracker crumbs, sugar, and melted butter or margarine. Press firmly into the bottom of a 13 x 9 inch pan. Mix the cream cheese and peanut butter together until smooth. Stir in 2 cups of the whipped topping and the confectioners' sugar. Pour mixture over crust. Mix the pudding mixes and milk together, and pour over peanut butter layer. Spread remaining whipped topping on top. Sprinkle with chopped peanuts and shaved chocolate. Chill.
In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the orange juice and vanilla. Mix in the baking powder, then gradually stir in the flour until the dough forms a ball. Cover and refrigerate at least 2 hours. I like to do mine overnight. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into 3 inch circles using a cookie cutter or drinking glass. Place circles on the prepared cookie sheets. Spoon 1 teaspoon of filling onto the center of each circle. (Any more and it will ooze out) Pinch the sides of each circle to form a triangle, covering as much of the filling as possible. The cookies may be frozen on the cookie sheets if desired to help retain their shape while cooking. Bake for 8 to 10 minutes in the preheated oven, until light golden brown. These are best undercooked slightly. Cool on the baking sheet for a few minutes before removing to wire racks to cool completely.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 or 10 inch bundt pan. Cream butter or margarine in a large bowl with an electric mixer on high speed. Add eggs one at a time. Gradually beat in sugar and continue creaming until light and fluffy. By hand, stir in the flour, fudge frosting, and walnuts until well blended. Pour batter into prepared pan. Bake at 350 degrees F (175 degrees C) for 60 to 65 minutes. Cool in pan for 2 hours then remove and continue to cool if needed. Drizzle with icing or confectioner's sugar.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 9x5 inch loaf pans. Sift together the flour, baking soda, salt, ground cinnamon and sugar in a large mixing bowl. Make a well in the center. Beat together the eggs and oil and pour them into the well. Stir just enough to moisten the ingredients. Fold in the strawberries and nuts. Pour mixture into prepared pans; fill containers no more than half full. Bake in a preheated oven about 60 minutes or until a toothpick inserted in the center comes out clean. Cool 20 to 30 minutes before removing from pans. Move to a rack to cool completely before slicing.
Heat oil in a large skillet over medium heat; cook and stir onion until lightly browned, 5 to 10 minutes. Add garlic; cook and stir until fragrant, about 2 minutes. Stir carrots, tomato paste, ground chile pepper, and sea salt into onion mixture; cook and stir until heated through, about 2 minutes. Remove skillet from heat. Combine water and lentils in a saucepan and bring to a boil. Cover saucepan, reduce heat to medium-low, and simmer for 30 minutes. Remove lid, increase heat to medium-high, and stir in carrot-onion mixture; cook until liquid is almost all evaporated, about 2 minutes more. Season carrots and lentils with salt and pepper and cool to room temperature. Serve carrots and lentils with a spoonful of Greek yogurt.
Preheat oven to 350 degrees F (175 degrees C). In a small bowl combine the flour, baking soda, and salt. Set aside. In a large bowl combine cream the butter and sugar together until light and fluffy. Beat in the egg and vanilla. Stir in the flour mixture and mix to combine. Stir in the crisp rice cereal, chocolate chips and raisins. Drop by level tablespoonfuls onto a lightly greased cookie sheet. Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes.
Preheat oven to 350 degrees F (175 degrees C). Stir the saffron threads into the boiling water, and cover. Set aside to steep for several minutes while proceeding with the recipe. Toss the bread crumbs together with the melted butter, and lay out evenly on a cookie sheet. Bake in the preheated oven until golden and crispy, about 20 minutes. Meanwhile, 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. While the pasta is cooking, heat 2 teaspoons of vegetable oil in a skillet over medium heat. Stir in the onion, and cook until softened, about 3 minutes. Add the chopped cauliflower and saffron water; season to taste with salt and pepper. Increase heat to medium-high and simmer, uncovered, until the cauliflower has softened, about 10 minutes. Stir in the raisins, pine nuts, and cooked ziti. Pour into a serving dish and sprinkle with browned bread crumbs.
Combine flaked albacore tuna, garbanzo beans, black olives, English cucumber, red bell pepper, green onions, and parsley in a bowl. Blend balsamic vinegar, extra-virgin olive oil, garlic, dried oregano, and ground black pepper in a separate bowl using an immersion blender until garlic is pureed. Stir dressing into tuna and combine well. Serve over baby spinach.
Combine the lemon juice with 1/2 cup olive oil in a sealable plastic bag; seal and shake. Add the tuna steaks and store in refrigerator to marinate while the grill preheats. Preheat an outdoor grill for high heat, and lightly oil the grate. Whisk the brown mustard, mustard powder, sugar, vinegar, and 1/3 cup olive oil together in a bowl; stir in the dill. Remove the tuna from the marinade and discard the marinade; cook the steaks on the preheated grill until the fish flakes easily with a fork, about 6 minutes per side. Drizzle the steaks with the mustard and dill sauce to serve.
Place pork between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the pork with the smooth side of a meat mallet to a thickness of 1/8 inch (1/3 cm). Pound beef to the same thickness. Lay the meats out on a work surface with the short side facing you and top them with layers of salami, eggs, parsley, minced garlic, and Pecorino Romano cheese. Roll up the meats to form short, fat rolls with a lot of stuffing; secure them with twine. Roll them tightly to prevent the stuffing from escaping. Refrigerate until your pasta sauce is simmering and you're ready to brown the meat. Heat olive oil in a skillet over medium-high heat. Pan-fry the rolls on each side until brown, about 5 minutes per side. (Cook the braciole in batches if they won't all fit in the skillet.) Bring spaghetti sauce to a simmer over low heat and cook braciole in the sauce until tender, about 2 hours.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Mix brown sugar, butter, and egg in a bowl until well blended. Mix hemp seeds, flour, and cinnamon together in a separate bowl. Stir into the brown sugar mixture until dough comes together. Drop spoonfuls of dough onto the baking sheet; flatten with the back of the spoon. Bake cookies in the preheated oven until edges are crisp, 8 to 11 minutes. Transfer to a wire rack to cool, 10 to 15 minutes.
Combine chicken broth, rice, and 1/2 cup water in a saucepan over medium-high heat. Bring to a boil; reduce heat and simmer until rice is almost tender, about 15 minutes. Heat olive oil in a large skillet over medium-high heat. Cook mushrooms, green bell pepper, onion, and celery until tender, about 7 minutes. Stir in cooked rice, chicken breasts, 1 cup water, parsley, oregano, salt, and black pepper. Simmer until chicken is no longer pink in the center, 20 to 25 minutes. Top with Parmesan cheese.
Combine apple juice, orange juice, brown sugar, Worcestershire sauce, soy sauce, olive oil, lemon juice, agave nectar, apple cider vinegar, salt, sriracha sauce, garlic powder, five-spice powder, allspice, and cinnamon in a large bowl. Refrigerate; remove from refrigerator for 1 hour prior to using.
Pour the warm milk into a mixing bowl and mash in the fresh cake yeast. Mix in 6 1/2 tablespoons of soft butter, eggs, cardamom, 2 tablespoons sugar, salt, and 3 1/2 cups of the flour. Use a wooden spoon to mix the dough. If it's very sticky, mix in the remaining 1/2 cup of flour. Cover the bowl and let the dough rise for 30 minutes. Cream together the 2/3 cup butter and 1/2 cup sugar. Stir in the cinnamon. Transfer the dough to a floured surface and knead it until it's firm, about 3 minutes. Divide the dough in half; roll each half into a rectangle no more than 1/2 inch thick. Spread each rectangle with half the filling. Stack one layer of dough and filling on top of the other rectangle of dough, filling-side up. Roll the dough up, starting with the edge closest to you, to form a long log. Cut the log into 1 inch-thick slices. Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper, or grease a baking dish or two cake pans. Place the rolls on the prepared baking sheet, spacing them about 3 inches apart. If you like pull-apart rolls, arrange them in a greased baking dish or cake pans, spacing the rolls about 1 inch apart. Place the uneven end pieces on the baking sheet cut-side up for the best presentation. Let the rolls rest 20 minutes before baking. Bake the snails in the preheated oven until golden brown, about 10 minutes. Pull-apart rolls will take longer to bake: after 10 minutes, reduce the oven temperature to 350 degrees F (175 degrees C) and bake the rolls until the sides are fully set, about 10 minutes longer. Cover the baking dish with foil if the rolls begin to get too brown.
Combine the dates, water, tamarind concentrate, cayenne pepper, and salt in a blender; blend until smooth.
Preheat a grill for high heat. In a large bowl, mix together the Cheddar cheese, Parmesan cheese, onion, egg, ketchup, Worcestershire sauce, salt and pepper. Crumble in the ground beef, and mix together by hand. Form into 6 patties, and wrap a slice of bacon around each one. Secure bacon with toothpicks. Place patties on the grill, and cook for 5 minutes per side, or until well done. Remove toothpicks before serving on hamburger buns.
Preheat the oven to 350 degrees F (175 degrees C). Grease 2 loaf pans with some oil. Stir all-purpose flour, whole wheat flour, oats, white sugar, brown sugar, flax seeds, cinnamon, baking powder, and salt together in a large bowl. Whisk oil, eggs, and yogurt in a smaller bowl. Stir into the flour mixture just until combined, using hands if batter is very thick. Fold in strawberries. Pour into the prepared loaf pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool on a wire rack.
In a large bowl, stir together the flour, 1/2 cup sugar, baking powder, salt, 1 teaspoon of cinnamon and nutmeg. Make a well in the center and pour in the milk, egg, butter, and vanilla. Mix until well blended. Cover and refrigerate for 1 hour. Heat oil in a deep heavy skillet or deep-fryer to 370 degrees F (185 degrees C). On a floured board, roll chilled dough out to 1/2 inch thickness. Use a 3 inch round cutter to cut out doughnuts. Use a smaller cutter to cut holes from center. If you do not have a small cutter, use the mouth of a bottle. Fry doughnuts in hot oil until golden brown, turning once. Remove from oil to drain on paper plates. Combine the remaining 1/2 teaspoon cinnamon and 1/2 cup sugar in a large resealable bag. Place a few warm donuts into the bag at a time, seal and shake to coat.
Preheat the oven to 350 degrees F (175 degrees C). Butter one side of each slice of bread, and press each slice butter-side down into the cups of a muffin tin. In a medium bowl, mix together the ground beef, egg, onion, cream of mushroom soup, salt and pepper until well blended. Fill each bread cup with the mixture. Sprinkle shredded Cheddar cheese over the tops. Bake for 30 minutes in the preheated oven, or until meat is cooked through.
In a bowl, mix the vinegar, oil, onion, sugar, salt, hot sauce, and pepper. Cover and refrigerate 1 hour. In a skillet over medium heat, cook the walnuts, stirring constantly, until lightly toasted. In a large bowl, mix the walnuts, romaine lettuce, butter lettuce, spinach, and pears. Toss with the dressing mixture to coat. Sprinkle with feta cheese to serve.
In a blender, combine cantaloupe, honeydew, lime juice and sugar. Blend until smooth. Pour into glasses and serve.
Combine 1/3 cup butter, 1/2 teaspoon pepper and 1 teaspoon garlic powder. On a 6x6 inch piece of aluminum foil, spread mixture to about 2x3 inches. Place this mixture in the coldest section of your freezer and freeze until firm. This can be done ahead of time. Remove all fat from the chicken breast. If using whole chicken breasts, cut them in half. Place each chicken breast half between 2 pieces of waxed paper and using a mallet, pound carefully to about 1/4 inch thickness or less. When butter mixture is firm, remove from freezer and cut into 6 equal pieces. Place one piece of butter on each chicken breast. Fold in edges of chicken and then roll to encase the butter completely. Secure the chicken roll with small skewers or toothpicks. In a mixing bowl, beat eggs with water until fluffy. In a separate bowl, mix together 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, dill weed and flour. Coat the chicken well with the seasoned flour. Dip the floured chicken in the egg mixture and then roll in the bread crumbs. Place coated chicken on a shallow tray and chill in refrigerator for 30 minutes. In a medium size deep frying pan, heat vegetable oil to medium-high. Fry chicken for about 5 minutes then turn over and fry for 5 minutes longer or until the chicken is golden brown. To test for doneness, cut into one of the rolled chicken breasts to make sure it doesn't have a pink interior. Serve immediately, garnished with a sliced lemon twist and a sprinkling or parsley.
Combine cream, curry powder, lemon juice, and ginger in a skillet and bring to a boil over medium heat. Reduce heat to low and slide salmon into the cream. Cover and simmer until fish flakes easily with a fork, about 12 minutes depending on the thickness of the fillets. Flip 1 to 2 times while cooking. Season with salt and pepper.
Heat olive oil in a large skillet over medium-low heat. Add habanero peppers, and garlic, and fry for a few minutes to release the flavors. Add shrimp, and cook stirring constantly until pink, about 5 minutes. Season with chili powder, salt and pepper, stirring to evenly coat the shrimp. Stir in the cream, and cook over low heat until heated through, but do not allow to boil. Serve hot with bread slices.
Heat oil in a large nonstick saucepan. Add chicken pieces; cook and stir until nearly opaque, 4 to 7 minutes. Combine gochujang, soy sauce, gochugaru, mirin, brown sugar, sesame oil, garlic, black pepper, and ginger in a bowl. Add to the saucepan with the chicken. Cook and stir until chicken pieces are browned and well coated, 3 to 5 minutes. Stir rice cakes, cabbage, sweet potato, and onion into the skillet with the chicken mixture. Cook until sweet potato changes color, about 10 minutes. Add 2 to 2 1/2 scallions and perilla leaves. Cook until wilted, about 3 minutes. Add more water if sauce seems to be drying up. Garnish with remaining scallions and sesame seeds.
Preheat oven to 500 degrees F (260 degrees C). Heat 2 tablespoons olive oil in a skillet over medium heat; cook and stir potatoes until browned and crisp, about 15 minutes. Set aside on a paper towel-lined plate. Place onion and pimiento peppers in the hot skillet; cook and stir until onion has softened, about 5 minutes. Add mortadella and cook until warmed through and slightly browned, 3 to 4 minutes. Spread each bun with 1 tablespoon spicy mustard. Layer with 2 slices Swiss cheese. Top with 1/4 of the mortadella and onion mixture and sprinkle with 1/4 of the fried potatoes. Top with 2 slices Asiago cheese. Repeat to make 4 sandwiches. Place sandwiches onto a baking sheet and bake in the preheated oven until cheese is melted and buns are toasted, about 5 minutes. Heat 1 tablespoon olive oil in a nonstick skillet over medium heat; cook eggs, 2 to 4 at a time if necessary, until whites are set but yolks are still soft, about 2 minutes per side. Place two eggs in each sandwich.
Preheat an outdoor grill for high heat (400 degrees F -200 degrees C) and lightly oil the grate. Lightly spray or brush poblano peppers with olive oil. Cook peppers on the preheated grill, turning every couple minutes, until charred and softened, 5 to 8 minutes. Remove peppers from the grill and place in a large resealable plastic bag to steam, about 15 minutes. Peel off the charred skins. Discard seeds and chop peppers. Melt butter in a saucepan over medium-high heat. Add flour and cook, stirring, about 1 minute. Add onion and cook for 1 minute more. Whisk in milk slowly and cook, stirring constantly, until slightly thickened, 3 to 5 minutes. Reduce heat to low and add Monterey Jack cheese, cream cheese, salt, paprika, pepper, red pepper flakes, and cayenne; whisk until the cheeses have melted and are blended in, about 5 minutes. Stir in chopped poblano peppers.
Pour the latte into a pint glass. Pour the Jagermeister liqueur into a shot glass. Drop the shot into the pint glass (shot glass and all) and enjoy.
In a medium bowl, mix together the tortilla chips, tomato, green onion, mushrooms, and hard-cooked egg. Stir in mayonnaise, and season with salt and pepper. Serve immediately.
Preheat oven to 350 degrees F (175 degrees C). Line an 8-inch square baking dish with baking parchment. Spread oats onto a baking sheet and toast in preheated oven until lightly browned, about 10 minutes. Stir milk, peanut butter, almond butter, and honey together in a saucepan over medium-low heat; cook, stirring regularly, until the nut butters are melted and the mixture is smooth, 2 to 3 minutes. Mash bananas into the milk mixture and cook until smooth, 2 to 3 minutes more. Remove saucepan from heat and stir toasted oats, protein powder, flaxseed, and sesame seeds into wet ingredients until the mixture is somewhat even; spread into the prepared baking dish. Bake in preheated oven until lightly browned, about 10 minutes. Cool bars completely before cutting, wrapping in plastic, and storing in the refrigerator.