HumbleIntelligence/food-ner-1-Million huggingface dataset:
Peel and grate ginger. Squeeze grated ginger pieces to release juice; measure 2 teaspoons ginger juice and transfer to a bowl. Place milk in a saucepan; heat until temperature reaches 160 degrees F to 170 degrees F (71 degrees C to 77 degrees C), about 5 minutes. Add sugar and stir until dissolved; pour into the bowl with ginger juice. Stir mixture immediately and cover with a small plate. Cover the covered bowl with a clean towel; let sit for at least 7 minutes.
Bring a large pot of salted water to a boil. Add chicken, bouillon, celery, parsley and salt and pepper to taste. Cook for 45 minutes or until chicken is no longer pink inside. Reduce heat to low and continue to simmer. To Make Dumplings: While chicken is cooking, combine the flour, egg, sour cream, and chicken broth in a medium bowl. Mix well and roll dough out on a floured surface. Cut into small squares and drop into boiling chicken broth. In a small bowl, mix together corn starch and enough water to form a thin paste; stir into broth. Continue to simmer for 5 to 10 minutes, or until dumplings are light and puffy.
Lightly grease a 9x13 inch baking dish. Line the bottom of the dish with 4 tortillas. Sprinkle with 1/3 each of the green onions, olives, chile peppers, pimento peppers, Monterey Jack cheese, and Cheddar cheese. Repeat twice with the remaining ingredients. In a large bowl, beat together eggs, milk, and salsa. Pour over the layered ingredients. Cover with plastic wrap, and refrigerate overnight. Remove the casserole from refrigerator, and remove plastic wrap. Preheat oven to 350 degrees F (175 degrees C). Bake 45 to 60 minutes in the preheated oven.
Combine flour and salt in a medium bowl. Add butter and work into flour with your fingers until butter is in pea-sized chunks. Stir in about 1/4 cup ice water to form a shaggy ball of dough. If still too dry, add 1 to 2 tablespoons more ice water. Flatten into a disk, wrap in plastic wrap, and refrigerate 1 hour. Whisk pumpkin, stevia, maple syrup, and pumpkin spice together in a small bowl. Preheat oven to 375 degrees F. Roll out dough to 1/8-inch thickness. Using a 2-1/2 to 3-inch pumpkin cookie cutter, cut out dough. Place half the dough rounds on a parchment-lined baking sheet. Press a lollipop or popsicle stick into the center of each dough round, 1 inch from the edge. Place a heaping teaspoonful of the pumpkin mixture in the center of each piece of dough. Brush the edges of the dough with egg and place a second piece of dough on top. Use the tines of a fork to seal the edges. Brush tops of pops with egg and sprinkle with sugar. Bake 20 to 25 minutes or until golden brown. Let cool on baking sheet.
Preheat the oven broiler. Place ribs on a rack in a broiler pan, and broil on top oven rack 15 minutes, or until well browned. Remove from heat, and transfer to a baking dish. Reduce oven temperature to 350 degrees F (175 degrees C). In a saucepan over medium heat, mix the tomato sauce, tomato juice, onion, vinegar, Worcestershire sauce, and hot sauce. Season with cinnamon, cloves, and pepper. Bring to a boil. Pour over the ribs in the baking dish. Bake ribs in the 350 degrees F (175 degrees C) oven 45 minutes, or until meat pulls apart easily with a fork and reaches a minimum internal temperature of 160 degrees F (70 degrees C).
Preheat oven to 350 degrees F (175 degrees C). Cream together butter and sugar. Mix in rice flour until well blended. Add all-purpose flour. Remove from bowl. Knead dough for 5 minutes. Roll dough out and place in a greased and floured 9 x 13 inch pan. Prick the top with a fork. Bake 35 minutes or until golden brown and a knife inserted in the middle comes out clean. Cut into bars and allow to cool in the pan.
In a large saucepan over medium heat, combine corn syrup and white sugar. Bring to a boil, boil for one minute, and remove from heat. Stir in peanut butter until well blended. Mix in cereal until evenly coated. Drop by spoonfuls onto waxed paper. In a glass bowl in the microwave, or using a double boiler, melt chocolate chips and butterscotch chips, stirring frequently until smooth. Drizzle on the top of the cookies.
Preheat the oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin tin, or line with paper liners. In a large bowl, stir together the unbleached and whole wheat flours, sugar, baking soda, baking powder, salt, and nutmeg. In a separate bowl, stir together the yogurt, milk, and vanilla. Add the wet ingredients to the dry, and mix until just blended. Fold in the walnuts. Spoon batter into the prepared muffin cups. Bake for 18 to 20 minutes in the preheated oven, or until the top springs back when lightly touched. Cool in the muffin pan on a wire rack.
Preheat the oven to 400 degrees F (200 degrees C). Spread tortilla chips across the bottom of a baking sheet. Sprinkle with Cheddar cheese. Spread pork evenly on top. Spoon BBQ sauce over pork and top with red onions. Bake in the preheated oven until cheese is melted, about 5 minutes. Top with chopped pickles and serve.
Place all ingredients in the bowl of a food processor. Blend until ingredients form a sticky ball. If desired, add salt to taste preference. With slightly wet hands, shape into 12 (about 1-inch diameter) balls. Refrigerate, covered, until chilled. Store leftovers in refrigerator, covered.
Combine condensed milk, pineapple and orange soda in freezer canister of ice cream maker. Freeze according to manufacturer's directions.
Heat the oil in a 6-quart saucepot over medium-high heat. Add the onion and peppers and cook for 2 minutes or until tender-crisp, stirring occasionally. Stir in the tomato paste, corn, beans, tomatoes, broth and chicken and heat to a boil. Reduce the heat to low. Cook for 5 minutes, stirring occasionally. Serve topped with crushed tortilla chips or strips, if desired.
Preheat grill to medium heat and lightly oil the grate. Rub tilapia fillets with 2 tablespoons lime juice and season with salt, black pepper, and chili powder. Brush both sides of each fillet with olive oil. Grill tilapia on preheated grill until fish flakes easily with a fork, about 5 minutes on each side. Heat tortillas on an ungreased skillet over medium-high heat for 10 to 15 seconds. Turn and heat for another 5 to 10 seconds. Fill the heated tortillas with flaked tilapia. Top with tomatillo salsa, avocado, and sour cream. Sprinkle with cilantro and 1 tablespoon lime juice.
Preheat oven to 325 degrees F (165 degrees C). Grease an 8 x 8 inch pan. In a large bowl beat butter until smooth. Stir in flour and beat on low, adding water. Chop corn in food processor or blender. Stir into butter mixture. In a medium bowl combine sugar, cornmeal, cream, baking powder, parsley and chili powder; add to butter mixture. Pour batter into prepared pan. Bake in preheated oven for 1 hour. Let stand 15 minutes before cutting.
Sift flour and confectioners' sugar together in a large bowl. Mix butter and milk caramel jam together in a separate bowl using a fork. Beat until smooth with an electric mixer. Beat in egg yolks and rum. Mix in sifted mixture gradually until well blended. Refrigerate dough, about 1 hour. Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets. Roll out dough to 1/4-inch thickness on a lightly floured surface. Cut into shapes using cookie cutters. Arrange cookies on the prepared baking sheets. Bake in the preheated oven until firm to the touch, about 15 minutes. Cool on the baking sheets for 5 minutes. Remove to wire racks to cool completely.
Preheat oven to 350 degrees F (175 degrees C). Beat white sugar and 2/3 cup softened butter together in a bowl using an electric mixer until smooth and creamy; mix in 1/3 cup milk, egg, and 1 1/2 teaspoons vanilla extract. Stir flour, 1/2 cup cocoa powder, baking powder, and salt into creamed butter mixture until dough is just combined; fold in 1 cup candy-coated peanut butter pieces. Drop dough, 1 to 2 tablespoons per cookie, onto a baking sheet. Bake in the preheated oven until edges of cookies are crisp, 10 to 12 minutes. Allow cookies to cool on pans for 2 to 3 minutes before transferring to wire racks to cool completely. Beat 3 tablespoons melted butter and 3 tablespoons cocoa powder together in a bowl using an electric mixer until smooth and creamy; beat in confectioners' sugar, 2 tablespoons milk, and 1/2 teaspoon vanilla extract until frosting is fluffy and smooth. Frost cookies and decorate with more candy-coated peanut butter pieces.
Preheat the oven to 425 degrees F (220 degrees C). Mix butter, shallot, parsley, garlic, salt, and pepper together in a small microwave-safe bowl. Microwave until melted, about 1 minute. Add soy sauce, wine, and sugar; mix well. Pat chicken completely dry. Season both sides with salt and pepper. Heat olive oil in a large oven-safe skillet until shimmering. Arrange thighs skin-side down in the skillet. Brown in batches until crispy enough to release from the pan, 5 to 7 minutes. Drain excess fat. Spoon some of the butter mixture onto the skinless side of the thighs. Flip over and pour the rest of the mixture around the thighs, avoiding the skins. Add chicken stock slowly until about 3/4 of the way up the thighs. Scrape up browned bits into the sauce. Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 40 to 50 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Immerse 8 pint jars in simmering water until jam is ready. Wash lids and rings in warm soapy water. Combine peaches, 5 cups sugar, and lemon juice in a large stainless steel or other nonreactive pot over medium heat. Bring to a low boil and cook for 10 to 20 minutes. While peaches are cooking, combine blueberries and remaining sugar in a separate pot over medium heat. Bring to a low boil and cook until just starting to thicken, 10 to 15 minutes. Add blueberries to the pot with the peaches and cook until thickened to the consistency of jam, about 10 minutes more. Remove from heat, add butter and almond extract, and stir well. Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw on rings. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
Mix ketchup, apple juice, olive oil, vinegar, Worcestershire sauce, garlic powder, chili powder, hot sauce, and kosher salt together in a bowl; pour marinade into a resealable plastic bag. Add pork chops to the marinade and seal bag. Marinate for at least 30 minutes. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove pork chops from marinade and place on the hot grill; discard used marinade. Cook until pork chops are no longer pink in the center, 5 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (65 degrees C).
Combine milk, sugar and vanilla in freezer canister of ice cream maker. Freeze according to manufacturer's instructions.
Place the water, yeast, and sugar in a blender, and let stand without blending for 5 minutes, until the yeast softens and begins to form a creamy foam. Add the milk, flour, semolina flour, eggs, baking powder, and salt. Blend until the mixture is smooth, about 1 minute. Leave the mixture in the blender to rest for about 30 minutes. Heat a 5-inch nonstick skillet over medium-low heat. Blend the pancake mixture for about 10 seconds, to remix, and scoop 1/4 to 1/3 cup of batter into the heated skillet. Cook the beghrir until bubbles have formed and popped, and the top of the pancake is no longer shiny, about 3 minutes. Do not flip. Adjust the heat as necessary so that the bottoms of the pancakes are just starting to brown when the tops are dry. Blend the batter for 10 seconds or so after cooking 3 or 4 pancakes, to keep the batter fluffy. To make the sauce, place the butter, honey, and flower-water flavoring in a microwave-safe bowl, and microwave on High setting until the butter is melted and the honey is hot, about 1 1/2 minutes. Stir the sauce, and drizzle about 1 tablespoon over each warm pancake to serve.
Heat milk in a heavy-bottomed saucepan over low heat, stirring regularly, to 175 degrees F (79 degrees C). Pour buttermilk and lemon juice into milk and remove from heat. Stir gently with a wooden spoon; the curds and whey will begin to separate. If mixture does not curdle, add another teaspoon of lemon juice. Let milk mixture sit for 10 minutes. Place a colander over a stockpot and line the colander with 4 layers of cheesecloth. Ladle cheese curds into prepared colander. Let drain for 5 minutes. Gather the cheesecloth and tie at the top with twine or string. Tie cheesecloth bag to a wooden spoon and hang it over the stockpot. Let drain for 30 minutes. Cut off tied top of cheesecloth. Unwrap the drained cheese and turn out into a bowl. Mix salt into cheese with a wooden spoon. Transfer cheese to a ramekin, cover ramekin with plastic wrap, and refrigerate 8 hours to overnight.
Whisk together the water, soy sauce, sugar, pineapple juice, vegetable oil, garlic, and ginger in a large glass or ceramic bowl until the sugar has dissolved. Add the chicken wings, coat with the marinade, cover the bowl with plastic wrap, and marinate in the refrigerator for at least 1 hour. Preheat an oven to 350 degrees F (175 degrees C). Grease baking dishes, and set aside. Remove the chicken from the marinade, and shake off excess and place the chicken wings into the prepared baking dishes. Discard the remaining marinade. Bake the wings in the preheated oven until the chicken is cooked through and the glaze is evenly browned, about 1 hour.
Whisk brown rice flour, sorghum flour, millet flour, ground chia seeds, and baking powder together in a bowl. Whisk banana puree, walnuts, eggs, rice milk, applesauce, vegetable oil, salt, and cinnamon together in a separate large bowl. Whisk flour mixture into banana mixture until smooth, thick batter forms. Heat a griddle or large skillet over medium-high heat. Drop batter by large spoonfuls onto the griddle, spreading as necessary to form pancake shape. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Place the banana, honeydew melon, blackberries, wheat germ, and almond milk into a blender. Cover, and puree until smooth. Divide ice cubes into two tall glasses, and pour the smoothie over the ice.
In a large pot over high heat, combine the spinach and chicken broth. Heat to boiling, then reduce heat to low. Stir in tortellini, and simmer for 10 to 15 minutes, or until the tortellini is cooked to desired tenderness. Season with basil, garlic powder, salt, and pepper.
Preheat oven to Broil/Grill and line broiler pan with aluminum foil. Place chicken on pan. In a small bowl combine the butter, garlic, parsley, rosemary and thyme and mix together, then evenly spread a dollop of mixture on each chicken breast. Broil in preheated oven, turning and frequently coating with remaining herb/butter mixture, for about 15 minutes or until chicken juices run clear.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. In a small bowl, combine sultanas, apricots, orange rind and orange juice. Let stand for 10 minutes. In a large bowl, cream butter and sugar together. Beat in egg. Stir in fruit. Stir in flour alternately with milk. Pour batter into prepared pan. Bake in preheated oven for 40 to 45 minutes, or until toothpick inserted into center of loaf comes out clean.
Cream together butter and sugar. Add eggs one at a time beating after each one. Blend in the flour, vanilla extract, butter extract and pecans. Pour into a greased and floured bundt or tube pan. Bake in a preheated 325 degrees F (165 degrees C) oven for 1 to 1 1/2 hours or until a toothpick inserted comes out clean. Remove from oven and remove cake from pan right away, cool then sprinkle with confectioners' sugar.
Heat oil in a large skillet over medium high heat. Saute ground beef until browned; drain. Stir in corn and beans and bring to a boil; reduce heat to low, cover and simmer for 10 minutes.
Place a large pot over medium-high heat; cook the bacon in the pot until crisp, 5 to 7 minutes. Stir in the onion and garlic; continue to cook until onions are translucent, about 5 minutes. Stir in the celery and carrot; cook another 2 minutes. Pour the beef stock and beer into the pot; bring to a boil. Stir in the lentils, syrup, nutmeg, caraway seed, and celery salt; cover and cook for 45 minutes. Season with salt and pepper.
Heat vegetable oil in a Dutch oven or large pot over medium heat. Cook and stir chicken in hot oil until completely browned, 3 to 5 minutes. Add rutabagas, beets, carrots, celery, and red onion to the pot. Pour enough water over the vegetable mixture to cover completely. Reduce heat to low and cook at a simmer for at least 4 hours, adding water as needed to keep vegetable submerged.
Beat egg in a large bowl. Mix all-purpose flour and 1 1/2 tablespoons corn flour into egg until batter is smooth; season with salt and pepper. Dip chicken into batter, working in batches, until coated; place on a plate in a single layer so the pieces do not touch. Heat a skillet over medium-high heat; add enough vegetable oil to reach about 1/2-inch depth. Fry battered chicken, working in batches, in the hot oil until no longer pink in the center, 5 to 10 minutes. Transfer cooked chicken, using a slotted spoon, to a paper towel-lined plate to drain. Heat 2 tablespoons vegetable oil in skillet over medium heat; cook and stir ginger and garlic until lightly browned, 1 to 2 minutes. Add cilantro and serrano peppers; reduce heat to medium-low. Mix chicken stock, soy sauce, sugar, 1/4 teaspoon black pepper, and monosodium glutamate into garlic-ginger mixture; cook and stir until sauce is heated through, about 5 minutes. Add green bell pepper to sauce and cook until slightly tender, 2 to 3 minutes. Whisk water and 2 tablespoons corn flour together in a bowl until smooth; stir into sauce until incorporated. Bring sauce to a boil. Add chicken and stir to coat.
Mix Greek yogurt, hot sauce, sugar, lemon juice, cayenne pepper, garlic powder, and salt together in a bowl.
Place a large pot on the stovetop and place sterile 5 half-pint canning jars inside. Fill with enough water so that the jars are immersed up to their necks. Set the burner to low heat. The goal is to be able to maintain a consistent temperature between 110 degrees F and 115 degrees F (45 degrees C) for 4 to 6 hours. Check the temperature using a candy or meat thermometer periodically. Meanwhile, pour the milk and dry milk into a large saucepan. Stir to dissolve the powder and set over medium heat. Heat until just steaming; your thermometer should read 180 degrees F (82 degrees C). Remove from the heat and place the pan so the bottom is sitting in a bowl of ice water. Cool until the temperature has dropped to 115 degrees F (45 degrees C). When it reaches the temperature, remove it from the heat and stir about 1 cup of the milk into the plain yogurt until thoroughly blended. Stir this mixture back into the pan of milk. Pour the milk mixture into warm glass jars to within 1/2 inch of the rims. Set in the warm water bath. The water level should be up to the level of the yogurt in the jars. Cook uncovered and be sure to maintain the temperature at 110 to 115 degrees F (45 degrees C) for 4 to 6 hours. I like to do 6. Do not stir or poke the yogurt at all during this time - even if you are tempted! Doing this may cause it to become watery. When the time is about up, you can check the yogurt by pressing gently on the top or tipping the jars to see if it is set. It is done when the yogurt is firm and there is a thin layer of yellowish liquid on the top. Remove the jars from the water and dry off. Seal with clean lids and rings. They should be good to keep in the refrigerator for 1 to 2 weeks. Be sure to save a little extra out as a starter for the next batch. Over time your homemade yogurt will start to lose it's potency as starter (like making a copy of a copy of a copy), so every fourth or fifth batch you may want to use store-bought yogurt as starter. Just make sure it says ''live active cultures'' on the container. Good luck!
Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish. Mix sugar, matzo meal, oil, eggs, cocoa powder, chocolate chips, walnuts, and salt together in a bowl; pour into prepared baking dish. Bake in the preheated oven until a toothpick inserted in the center of the brownies comes out mostly clean, 35 to 40 minutes.
Combine grape juice, orange juice, brown sugar, oil, vinegar, mustard, ginger and cloves. Slash fat on edge of ham. Pour mixture over ham in a shallow glass dish. Refrigerate overnight or 2 hours at room temperature. Baste with mixture occasionally. Grill over low coals 15 minutes each side, basting frequently with mixture.
Season chicken with salt and pepper. Place flour in a bowl; add chicken and coat, reserving 2 Tbsp. excess flour. Heat 2 Tbsp. oil in a deep wide skillet over medium-high heat. Brown chicken 3 to 5 minutes on each side. Remove from pan and set aside. Add remaining 1 Tbsp. oil to pan. Add mushrooms, onion, garlic, thyme and paprika. Cook, 10 to 15 minutes, stirring occasionally, or until onions are soft and mushrooms have released their liquid. Stir in reserved flour. Stir in broth and tomatoes, breaking up whole tomatoes with a spoon. Bring to a boil; reduce heat and simmer 3 minutes until slightly thickened. Return chicken to pan and simmer 10 to 12 minutes until chicken is no longer pink inside (165 degrees F internal temperature). To serve, spoon mushroom sauce over chicken and noodles.
Gently mix together the ground cherries, sugar, tapioca, flour and lemon juice. Let stand for 15 minutes. Preheat the oven to 450 degrees F (230 degrees C). Line a 9 inch pie pan with half of the pastry. Pour the fruit mixture into the pastry-lined pan, and dot the top with the butter. Cover with top crust or lattice. Bake at 450 degrees F (230 degrees C) for 10 minutes, then reduce the heat to 350 degrees F (175 degrees C) and bake for another 40 minutes, or until golden brown.
Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Add bacon and cook until browned and crispy but not burned, about 6 minutes. Transfer bacon to a baking sheet lined with paper towels. Allow grease to drain. Pour off some liquid from the beans, clearing at least 1 inch from the top of the can, but leaving some liquid. Add beans and remaining liquid, ketchup, brown sugar, and mustard to the Instant Pot(R). Mix in bacon. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Heat a large grill pan over medium-high heat. Combine mayonnaise, sour cream, lime juice, and Mexican seasoning in a bowl and stir until blended. Grill corn in the preheated grill pan until warm yellow in color and grill marks form, turning every 2 to 3 minutes, about 6 minutes total. Set aside to cool. Use a pastry brush to coat grilled corn with the mayonnaise mixture. Sprinkle cotija cheese on the corn, rotating to cover all sides. Drizzle okonomiyaki sauce evenly over corn. Sprinkle aonori flakes on top and add bonito flakes.