HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter in a large skillet over medium heat; saute potatoes, onion, and 1 1/2 teaspoons black pepper until just tender, about 20 minutes. Stir 3 cups milk into potato mixture and heat until almost boiling, about 5 minutes. Remove skillet from heat. Bring water and chicken bouillon to a boil in a Dutch oven or heavy pot. Combine flour, 7 tablespoons milk, egg, dill, parsley, 1 teaspoon pepper, and salt together in a bowl until dough is stiff. Add more milk, 1 tablespoon at a time, if needed. Roll dough into ropes about 1/2-inch thick on a work surface. Cut ropes into 1/4-inch pieces and drop into boiling broth. Reduce heat, cover Dutch oven with a lid, and simmer until knoephla begin to float, about 10 minutes. Stir potato mixture into broth and knoephla; simmer until potatoes are tender, about 20 minutes.
Bring the coconut milk to a boil in a saucepan; reduce heat to medium-low to maintain a simmer. Cook the taro root in the simmering coconut milk until tender, 15 to 20 minutes. Add the white sugar, palm sugar, and salt to the mixture; stir until the sugars are entirely dissolved into the mixture. Stir the coconut cream through the mixture; continue cooking just until hot. Ladle into individual bowls to serve.
Combine ahi cubes, soy sauce, Maui onion, green onion, chile pepper, sesame oil, sesame seeds, macadamia nuts, ginger, and sea salt in a large bowl.
Preheat the oven to 375 degrees F (190 degrees C). Grease a 13x18-inch baking sheet. Beat white sugar and 1 cup butter together in a bowl until fluffy. Add eggs 1 at a time, mixing after each addition. Add 2 teaspoons almond extract and vanilla extract; mix well. Whisk flour, 3/4 teaspoon salt, and baking soda together in a bowl. Add to egg mixture and stir until just combined. Spread onto the prepared baking sheet. Bake in the preheated oven until a toothpick inserted into the cookie comes out clean, 10 to 15 minutes; they won't look done. Cool completely, about 30 minutes. Beat 1/2 cup butter in a bowl using an electric mixer until smooth and creamy. Add 1 teaspoon almond extract and 1/4 teaspoon salt. Add confectioners' sugar, 1 cup at a time, mixing until combined. Add heavy cream, 1 tablespoon at a time, until frosting reaches a smooth, spreadable consistency. Spread frosting over cooled cookie bars.
Place eggplant slices in a large bowl in layers, sprinkling each layer with salt. Let stand for 30 minutes to drain. Rinse and dry on paper towels. Heat olive oil in a large skillet over medium heat. Whisk eggs with water and flour until smooth. Dip eggplant slices in batter and fry in the hot oil until golden brown, working in batches of 2 to 3 slices at a time. Mix seasoned bread crumbs with Parmesan cheese in a bowl. Place 1/4 of the eggplant slices into a slow cooker and top with 1/4 of the crumbs, 1/4 of the marinara sauce, and 1/4 of the mozzarella cheese. Repeat layers three more times. Cover and cook on Low until tender and flavors have blended, 4 to 5 hours.
Gently simmer the red wine, port wine, cinnamon sticks, whole cloves, and orange peel in a large pot set over medium-low heat. Stir in the sugar, rum, and brandy. Continue simmering 5 minutes more, stirring to completely dissolve the sugar, and the mixture is steaming but not boiling. Mix the raisins and almonds together in a bowl. To serve, ladle into coffee cups or Swedish-style small glass or ceramic mugs. Garnish each cup with a spoonful of the raisin and almond mixture.
Whisk brown sugar and flour together in a saucepan; add vinegar and mustard and whisk until smooth and free of lumps. Mix water, pineapple, and raisins into brown sugar mixture and simmer over medium heat, stirring often, until thickened, about 10 minutes.
Heat large nonstick skillet over medium-high heat. Add eggplant; cook, stirring frequently, for 6 to 8 minutes or until tender. Remove from skillet. Chop cooked eggplant until it resembles coarse cream. Transfer back to skillet. Stir in oil, marjoram leaves, parsley, garlic and jalapeno; season with salt and pepper. Prepare pasta according to package directions. Add to skillet with cheese and toss gently to coat.
In a large soup pot combine the vegetable stock, the undrained tomatoes, potato, onion, celery, carrot, cabbage and Italian seasoning. Bring to a boil and reduce heat. Simmer for about 15 minutes. Stir in the beans, corn, zucchini and pasta; simmer for 10 to 15 more minutes until the vegetables are tender. Season with salt and pepper.
The night before roasting, remove giblets and turkey neck; rinse turkey inside and out. In a large stock pot or 5 gallon bucket mix water with remaining ingredients. Stir well until all the salt is dissolved. Place turkey in the pot cover with a lid and refrigerate overnight or at least 8 hours. Remove turkey from the brine, rinsing well. Follow your regular cooking instructions.
Preheat the oven to 350 degrees F (175 degrees C). Place the chicken drumsticks in a 9x13 baking dish. Season with rosemary, salt and pepper. Pour the beers in with the chicken. Bake for 1 hour in the preheated oven, until the chicken is browned and meat slides off the bone easily. Just you wait! You are going to love it!
Fill a large pot partially with lightly salted water, and place the chicken in the pot. Bring to a boil, reduce the heat to a simmer, and cook the chicken until the meat is no longer pink and the juices run clear, about 1 hour. Remove the chicken from the broth, and crack open the carcass to allow the chicken to cool. Reserve the chicken broth. After the chicken has cooled enough to handle, pick the meat from the bones, and set aside. While the chicken is simmering, make a roux by whisking together the flour and vegetable oil in a large, heavy saucepan over medium-low heat. Cook and stir the mixture, watching constantly to avoid burning, until the roux is a rich chocolate brown color, 20 to 30 minutes. As soon as the roux has reached the desired color, stir in the onions, bell peppers, celery, Cajun seasoning, and bay leaves, and simmer, stirring occasionally, until the vegetables are tender, about 45 minutes. Pour in the reserved chicken broth, diced tomatoes, and beef sausage, and simmer, stirring occasionally, until the mixture has thickened, about 1 hour. Mix in the reserved chicken meat and okra, bring back to a simmer, and cook, stirring occasionally, until the okra is tender and the flavors have blended, 30 to 40 minutes.
Place the chicken into a roasting pan. Add the onions, peppers, potatoes and sausage. Sprinkle with the Italian seasoning. Pour the broth over all. Roast at 375 degrees F for 1 hour or until the chicken and sausage are cooked through, turning the chicken over once halfway through the roasting time and basting occasionally with the pan juices.
Preheat oven to 350 degrees F (175 degrees C). Punch dough down. On a lightly floured surface, roll each loaf into 20x8 inch rectangle. Place one rectangle on a greased baking sheet. Spread spaghetti sauce in an 18x4 inch strip down the center. Sprinkle with oregano, pepperoni and mozzarella cheese. Fold long sides of dough up toward filling; set aside. Cut the remaining rectangle into three strips. Loosely braid strips; pinch ends to seal. Place bread on top of the cheese; pinch braid to dough to seal. Sprinkle with Parmesan cheese. Bake in preheated oven for 30 minutes, or until golden brown.
Tear the spinach into bite size pieces and toss in a large bowl with the bean sprouts, clementines and mushrooms. In a small bowl, whisk together the oil, soy sauce and garlic powder. Pour over the spinach mixture, toss, and let stand for about 5 minutes to let the flavors blend.
Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets with shortening. Whisk cake mix, cinnamon together in a bowl, breaking up any lumps. Beat pumpkin, eggs, milk, and vanilla into the cake mix mixture; stir in chocolate chips until evenly distributed through the dough. Drop rounded tablespoons of dough 2 inches apart onto prepared baking sheets. Bake in the preheated oven until cookies begin to brown and spring back when touched. Cool 2 minutes on the baking sheet before to a wire rack to cool completely.
Toss the carrots, pepperoni, almonds, and lettuce together in a bowl; top with the Parmesan. Drizzle the lemon juice and vinegar over the salad. Scatter the croutons over the salad. Spread the Caesar dressing over the top. Sprinkle the oatmeal over the salad to serve.
In a blender, blend the peaches, strawberries, milk, and ice cubes until smooth.
In a blender, blend the vanilla yogurt, pineapple juice, banana, mango, milk, and cream of coconut until smooth.
Melt one tablespoon butter in a medium skillet over medium heat. Place onion and bell pepper inside of the skillet. Cook for 4 to 5 minutes stirring occasionally until vegetables are just tender. While the vegetables are cooking beat the eggs with the milk, 1/2 teaspoon salt and pepper. Shred the cheese into a small bowl and set it aside. Remove the vegetables from heat, transfer them to another bowl and sprinkle the remaining 1/4 teaspoon salt over them. Melt the remaining 1 tablespoon butter (in the skillet just used to cook the vegetables) over medium heat. Coat the skillet with the butter. When the butter is bubbly add the egg mixture and cook the egg for 2 minutes or until the eggs begin to set on the bottom of the pan. Gently lift the edges of the omelet with a spatula to let the uncooked part of the eggs flow toward the edges and cook. Continue cooking for 2 to 3 minutes or until the center of the omelet starts to look dry. Sprinkle the cheese over the omelet and spoon the vegetable mixture into the center of the omelet. Using a spatula gently fold one edge of the omelet over the vegetables. Let the omelet cook for another two minutes or until the cheese melts to your desired consistency. Slide the omelet out of the skillet and onto a plate. Cut in half and serve.
Heat olive oil in a large skillet over medium heat and cook onion, chile pepper, and garlic, stirring frequently, about 5 minutes. Stir in cumin, curry powder, ground coriander, and turmeric and cook until heated through, 1 to 2 minutes. Stir cherry tomatoes, lentils, and water into the pot. Season with salt, stir well, and simmer until lentils are almost cooked through, about 20 minutes. Stir in cauliflower and spinach leaves, cover, and cook until cauliflower is soft and spinach is wilted, 10 to 15 minutes. Serve with freshly chopped cilantro.
Whisk olive oil and garlic together in a bowl; let rest until flavors blend, at least 30 minutes. Preheat oven to 400 degrees F (200 degrees C). Spread bread strips out onto a baking sheet and season with black pepper. Bake bread in the preheated oven until toasted, about 5 minutes. Combine kale leaves, toasted bread, Romano cheese, and tomatoes in a large bowl. Pour olive oil mixture and lemon juice over the top; toss to coat completely.
Soak saffron threads in hot water in a bowl. Melt 3 tablespoons butter in a pressure cooker over low heat. Cook and stir shallot until soft, about 3 minutes. Add rice; cook and stir for a few minutes until rice has absorbed butter and is toasted, about 3 minutes. Pour in wine and allow alcohol to cook off, about 1 minute. Add boiling stock all at once and stir. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Increase heat to high. Heat until steam escapes in a steady flow and makes a whistling sound. Reduce heat to low and cook for 4 minutes. Remove cooker from heat and release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Carefully open once pressure is completely released and stir well. Stir in saffron, remaining 1 tablespoon butter, Parmesan cheese, salt, and pepper. Let risotto rest for 3 minutes in order to expand, soak up the stock, and absorb flavor. Serve in warmed bowls with extra grated Parmesan cheese.
Bring a large pot of lightly salted water to a boil. Stir 1/4 cup olive oil and basil into water. Cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes. Drain and return to pot. Heat remaining olive oil in a small pot over medium heat. Cook and stir onion, garlic, thyme, and sea salt in hot oil until fragrant and softened, 8 to 10 minutes. Pour olive mixture over spaghetti and stir.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Prepare cake according to directions on package. Pour into Bundt pan. In a medium bowl, beat together cream cheese, butter (or margarine) and cornstarch until fluffy. Gradually beat in sweetened condensed milk, egg and vanilla until smooth. Pour cream cheese mixture evenly over cake batter. Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes. Cool for 10 minutes in the pan, then turn out onto a wire rack and cool completely. Glaze with Chocolate Glaze, or as desired.
Combine 3 cups of the flour, the sugar, salt and yeast in a large bowl. Stir well and set aside. Combine milk, water and 1/4 coup of the butter in a saucepan and cook over medium heat until butter melts, stirring occasionally. Remove from heat and let mixture cool to 120 to 130 degrees F (49 to 54 degrees C). Gradually add milk to flour mixture and beat at low speed of an electric mixer for 30 seconds. Then beat for 2 minutes at high speed. Gradually stir in the remaining flour to make a soft dough. Turn dough out onto a lightly floured surface and knead for about 8 to 10 minutes or until dough is smooth and elastic. Place dough in a well greased bowl, turning to grease top. Cover and let rise in a warm place for about 1 hour and 15 minutes. Punch dough down, cover and let rest for 10 minutes. Melt remaining 1/4 cup plus 2 tablespoons butter. Shape dough into 40 balls and dip each one in the melted butter. Place the balls in two greased 9 inch square baking pans. Cover and let rise for 45 minutes. Bake in a preheated 375 degrees F (190 degrees C) oven for 15 minutes or until rolls are golden. Brush warm rolls with any remaining melted butter.
Combine soup bones and water in a large pot; bring the water to a boil, reduce heat to medium-low, and cook at a simmer for 4 hours. Remove soup bones and meat from pot; set aside until cool enough to handle. Skim fat from the surface of the broth. Add potatoes, carrots, celery, beets, onion, garlic, salt, paprika, and ground black pepper to the broth. Bring broth again to a boil, reduce heat to medium-low, and simmer until the vegetables are tender, about 1 hour more. Pick meat off soup bones and add back to soup. Discard bones and fat. Stir cabbage, diced tomatoes, and tomato paste into the soup. Continue cooking at a simmer until the cabbage is tender, about 15 minutes.
Melt butter in a large stockpot over medium heat. Cook and stir onion and celery in hot butter until tender, about 5 minutes. Pour 4 cups chicken stock into the pot; add potatoes. Bring the liquid to a simmer, reduce heat to medium-low, and cook until the potatoes are beginning to soften, about 10 minutes. Stir cod into the stock with the remaining chicken stock; season with parsley, seafood seasoning, garlic salt, salt, and black pepper. Stir flour into clam juice with a whisk until smooth; add to soup. Cook and stir until the liquid begins to thicken, 5 to 10 minutes. Beat cornstarch into cold water with a whisk until smooth; stir into soup. Cook just long enough for the cornstarch slurry to get warm and begin to thicken the liquid even further, about 5 minutes. Remove pot from heat. Stream half-and-half into the soup while stirring.
Whisk together the bread crumbs, egg white, onion, soy sauce, minced ginger, five-spice powder, ground ginger, and pepper in a large bowl. Mix in turkey until just combined. Shape turkey mixture into four patties. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Cook on the preheated grill until the patties are no longer pink in the center, about 5 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Place a slice of gouda cheese on each patty; continue grilling until cheese has melted, about 1 minute. While the turkey patties are cooking, place the pineapple rings on the grill until softened, 2 to 3 minutes per side. Assemble the burgers by placing a turkey patty on half of an onion roll, then top with the grilled pineapple. Divide the spinach leaves evenly among the burgers, then top with the other half of the onion roll.
Preheat oven to 350 degrees F (175 degrees C). Roll out three sheets of puff pastry, each to the same size and a thickness of 1/8 inch. Prick with a fork, and place on baking sheets. Bake in preheated oven until golden, about 10 minutes. In a medium bowl, combine cornstarch and 1/2 cup milk with fingers until smooth. Stir in cake flour and half the sugar. Beat in egg yolks. Set aside. In a saucepan over medium heat, bring remaining milk and remaining sugar to a rolling boil. Stir in egg yolk mixture; continue stirring and bring to a boil again. Remove from heat and stir in butter and vanilla. Let cool. In a small saucepan or in the microwave, heat the jam until runny. Place one sheet of pastry on a board. Spread with cooled pastry cream to a thickness of 1/2 inch. Place a second pastry sheet over the cream. Brush with fruit glaze. Spread remaining pastry cream over glaze. Top with final pastry sheet and gently compress layers, using a baking sheet to press. To make icing, beat together confectioners' sugar and lemon juice with enough of the egg whites to make a creamy consistency like that of a cream soup. Working quickly, color a small portion of the frosting with red food coloring. Frost the top and sides of the assembled pastry with white icing. Pipe parallel lines of red icing on top of dessert, then draw a pick or knife crosswise through icing to make the traditional design. Let icing set before cutting into bars.
Preheat oven to 350 degrees F (175 degrees C). Grease loaf pan. Pour the hot water over the dates and let stand until cooled. Sift the flour and baking soda together add the sugar and salt. Stir in the cooled dates and water. Add the melted butter, beaten egg vanilla and walnuts. Mix well. Pour batter into the prepared pan. Bake at 350 degrees F (175 degrees C) for 1 hour or until a toothpick insert near the center comes out clean. Let bread cool in pan for 10 minutes. Remove bread from pan and let cool on a wire rack.
Combine 2 1/2 cups sugar, water, cinnamon syrup, and cinnamon sticks in a large saucepan over medium heat. Add pears, cover, and cook for 20 minutes. Strain pears and save poaching liquid for future recipes if desired. Let pears cool. Cut pears lengthwise into mini slices, leaving the stem end intact. Preheat the oven to 350 degrees F (175 degrees C). Grease 4 mini oven-proof skillets. Roll out pie pastry and cut out circles 1/2- to 3/4-inch larger than the mini skillets. Fit dough into the skillets, leaving room for overhang. Lay foil or parchment paper on top of the dough and place pie weights or beans on top. Bake pie crusts in the preheated oven for 10 to 15 minutes to reduce any shrinking of the crust. Remove foil and weights and let crust cool while preparing the filling; leave oven turned on. Whisk together 2 cups sugar, flour, nutmeg, and salt in a small bowl and set aside. Whisk eggs in a large bowl to break them up. Mix in buttermilk, lemon juice, and lemon zest until well combined. Add the sugar-flour mixture and mix well. Stir in melted butter and vanilla paste until just combined. Divide walnuts among the prebaked crusts. Add pears. Pour about 1 cup of the buttermilk mixture into each skillet. Place skillets on a large baking sheet. Bake for 35 minutes. Reduce heat to 340 degrees F (170 degrees C) and bake until center is set but still slightly jiggly, about 15 minutes more. Place pies on a wire rack and let cool completely.
Place the egg whites and sugar into a metal bowl and set over a pan filled with about 2 inches of simmering water. Heat, stirring frequently, until the temperature of the egg whites reaches 140 degrees. They will feel very hot to the touch. Transfer the heated egg whites and sugar to a large mixing bowl or stand mixer. Mix at high speed (or as high as you can go without egg flying out of the bowl) until they have reached their maximum volume, 5 to 10 minutes. Mix on medium or medium-high speed while pinching off small pieces of butter and throwing them in. Mix in vanilla if using. The buttercream may look like it is breaking down, but keep on mixing and it will come back together.
Preheat oven to 375 degrees F (190 degrees C). Pour chicken broth into a 2 quart casserole dish. Fill a can with rice (approximately 1 3/4 cups), and stir into broth. Season with paprika and lemon pepper to taste. Place chicken breasts on top of rice mixture, and sprinkle with more paprika and lemon pepper to taste. Cover, and bake in preheated oven for 50 to 60 minutes, or until rice is cooked through and chicken is no longer pink inside. Serve immediately.
Mix chili and cream cheese together in a slow cooker set to High, stirring often, until cream cheese is completely melted and dip is hot, about 10 minutes. Reduce heat to Low and serve.
Line a baking sheet with parchment paper. Set aside. Place 2 chopped chocolate bars in the top pan of a double boiler over hot but not boiling water. (You may also use a glass or metal mixing bowl on top of a saucepan half filled with water.) Allow the chocolate to melt, stirring occasionally. Remove from heat and let stand to cool for 15 minutes. Stir remaining 1 bar of chopped chocolate into the melted chocolate. Stir until melted and smooth. Stir in 1/2 cup peanuts and 1/2 cup coconut. Pour the mixture onto the prepared baking sheet. Spread about 1/4 inch thick. Sprinkle with remaining 1/4 cup peanuts and remaining 1/4 cup coconut. Gently press the peanuts and the coconut into the bark. In a small microwave-safe bowl, microwave the caramel chips on medium power (50 percent) in 30 second intervals, stirring between intervals until melted. Remove and stir. If caramel chips are not melted, return to microwave and repeat the heating step, stirring every 30 seconds to avoid scorching. Spoon the caramel mixture into a large self-sealing plastic bag. Snip off corner; drizzle caramel over bark. Chill for 30 minutes or until firm. Use parchment to lift candy; break into pieces. Store between sheets of waxed paper in an airtight container at room temperature up to 3 days or in the refrigerator up to 2 weeks.
Preheat oven to 350 degrees F (175 degrees C). Mix flour, white sugar, baking powder, baking soda, and salt in a bowl. Cut in cold butter with a pastry blender until mixture resembles coarse crumbs. Whisk milk, 3 tablespoons lemon juice, lemon zest, and vinegar in a small bowl and stir into flour mixture until moistened; turn out onto a lightly floured surface. Knead dough briefly for 5 or 6 turns. Pat or roll dough out into a 1 inch-thick round. Cut into 10 wedges and arrange on a baking sheet leaving 1 inch between each wedge. Bake in preheated oven until bottom edges are lightly tan, 11 to 14 minutes. Allow scones to cool for 15 minutes. While scones are cooling, stir confectioners' sugar, melted butter, 2 1/2 tablespoon lemon juice, and vanilla extract in a bowl until smooth. Stir water into sugar mixture, 1 tablespoon at a time, until mixture is easily drizzled. Drizzle glaze over warm scones.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 standard loaf pans or 4 mini loaf pans with cooking spray. Beat sugar, oil, eggs, and vanilla extract in a large bowl until smooth. Fold in zucchini. Sift flour, cinnamon, salt, and baking soda together in another bowl. Stir in oats and coconut. Add flour mixture to zucchini mixture; mix slowly until combined. Fold blueberries and walnuts into the batter. Divide batter among prepared loaf pans. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes. Cool for 20 minutes before serving.