HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine 1 cup flour, 2 tablespoons brown sugar, 1 teaspoon salt, and instant yeast in a mixing bowl. Add the water and room temperature butter and beat for 1 minute. Stir in the remaining cup of flour and mix well. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Shape the dough into a ball and transfer to an oiled bowl, turning to coat the surface of the dough. Cover the bowl with plastic wrap and let the dough rise until doubled in bulk, about 1 hour. Meanwhile, make the filling. Place the chopped apples and 3 tablespoons butter in a medium saucepan. Combine 1/2 cup brown sugar, 1 1/2 tablespoons flour, 1/4 teaspoon salt, cinnamon, and nutmeg and mix well; add the mixture to the saucepan. Bring the mixture to a boil over medium-high heat and then reduce the heat to a simmer. Cook until the apples are tender, about 5 minutes. Remove from heat and allow the filling to cool. Transfer the Danish dough to a floured surface and punch the dough down. Let the dough rest, covered, for 15 minutes. Roll the dough out into a 13 x 8-inch rectangle. Place the dough on a greased or parchment-lined baking sheet. Turn the baking sheet so that you face the short side of the dough. Spread the apple filling down the center third of the dough. With a sharp paring knife, make cuts in the dough along the right side, starting each cut about 1/4 inch from the apple filling. Cut to the edge of the dough strip, with each cut angled to about 4 o'clock. Each strip of dough should be about 1-inch thick. Repeat on the left side of the dough, angling the cuts to 8 o'clock. Starting at the top, fold the dough strips across the apple filling, alternating left and right. The pastry will look like a long braid. Pinch the top and bottom ends of the braid to seal in the filling. Cover the pastry and let it rise at room temperature until the dough is puffy, 30 to 40 minutes. Preheat an oven to 375 degrees F (190 degrees C). Bake the braid for 20 minutes, covering it with aluminum foil during the last 10 minutes of baking to prevent over-browning. Remove the pastry from the oven and allow it to cool. To make the glaze, heat the 2 tablespoons of butter in a saucepan over medium heat. Swirl the pan occasionally and cook until the milk solids turn brown and give off a nutty fragrance, about 5 minutes. Remove from heat and transfer to a bowl to cool slightly. Stir in the confectioners' sugar and vanilla. Mix in the milk a teaspoon at a time until the glaze is thin enough to drizzle. Decorate the Danish braid with the glaze.
Heat vegetable oil in a skillet over medium heat. Cook and stir egg substitute in hot oil until set, about 5 minutes. Transfer scrambled egg substitute to a plate and refrigerate until chilled. Stir chilled egg substitute, chopped egg whites, mashed potato, mayonnaise, green onions, celery, mustard, chili powder, garlic powder, balsamic vinegar, salt, and black pepper in a bowl until combined.
Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 9 inch round pans. In top of double boiler, over hot water, melt chocolate. Set aside to cool slightly. In large mixing bowl, beat sugar and butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir together flour and salt, then add alternately with milk to butter mixture. Beat until well blended. Add chocolate and beat until blended. In a small cup, mix vinegar and baking soda. Stir until soda is dissolved. Add to batter and beat until blended. Pour batter into prepared pans. Bake at 375 degrees F (190 degrees C) for 25 to 30 min or until wooden pick inserted into center of cake comes out clean. Cool 10 minutes in pan then turn out onto wire rack to cool completely.
Position oven rack to center position. Preheat oven to 400 degrees F (200 degrees C). Butter a 10-inch pie plate. Heat a large skillet over medium heat; cook and stir bacon in the hot skillet until crisp, 5 to 10 minutes. Remove bacon and drain all but 2 tablespoons grease from skillet. Cook and stir asparagus and mushrooms in the remaining bacon grease until asparagus is tender, about 5 minutes. Remove skillet from heat and toss bacon into asparagus mixture. Spread asparagus-bacon mixture into the prepared pie pan. Sprinkle Swiss cheese over mixture. Whisk cream, eggs, salt, and pepper in a bowl. Pour egg mixture over asparagus-cheese mixture. Bake in the preheated oven until quiche is set and a knife inserted in the center comes out clean, about 30 minutes.
In saucepan, whisk together milk, Pyure Organic All Purpose Stevia Blend, Pyure Organic Liquid Stevia, vanilla flavor and cornstarch. Cook over medium heat, stirring constantly for 10 to 12 minutes, or until steaming and beginning to thicken. In separate heatproof bowl, whisk egg yolks. Pour half of the hot milk mixture into the eggs, whisking. Pour mixture back into saucepan. Cook, stirring constantly, for 1 to 2 minutes or until thickened. Remove from heat. Stir in butter. Let cool. Transfer to bowl. Cover and refrigerate until cold. Spoon pudding into frozen pop molds. Insert wooden pop sticks and freeze until firm, about 4 hours.
Stir Chardonnay, red wine, simple syrup, orange juice, rum, apple slices, and orange slices together in a large pitcher. Refrigerate wine mixture for at least 3 hours to overnight. Add strawberries just before serving.
Thread each lettuce wedge, bacon piece, and grape tomato onto each toothpick, respectively. Arrange toothpicks on a serving platter. Drizzle 1 teaspoon blue cheese dressing over each and sprinkle with blue cheese.
Heat olive oil in a large skillet over medium heat. Saute onions and garlic until onions are tender. Stir in red bell pepper and saute 2 minutes. Place ground beef in the skillet and cook over medium high heat until evenly brown. Stir in beef broth, diced tomatoes, wine and tomato paste. Bring to a boil and add celery, bay leaves and Italian seasoning. Reduce heat and simmer for 1 hour, or until sauce thickens.
Place the soy sauce, garlic, ginger, monosodium glutamate (if using), salt, pepper, and sesame oil into a large resealable plastic bag and squeeze the bag with your fingers to mix the ingredients and dissolve the salt. Add the chicken thighs to the marinade and squeeze the bag again to coat the chicken. Squeeze as much air as possible out of the bag and zip the bag closed. Refrigerate for 1 hour. Mix the cornstarch and 2 tablespoons of water in a small bowl until smooth. Pour the marinade from the plastic bag into a programmable electric rice cooker and mix in the cornstarch mixture until thoroughly combined. Place the chicken thighs into the sauce. Add just enough water to barely cover the chicken and stir. Close the lid of the cooker, set the cooker for the regular rice setting, and press the start button. When steam begins coming out of the top of the cooker (after about 20 minutes), set the cooker's timer for 10 minutes. When the timer goes off, uncover and stir the chicken. Set timer and cook for another 10 minutes; switch the cooker to the keep-warm setting. Allow chicken to rest in the keep-warm setting for 20 minutes before serving.
Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact (if desired). Rinse shrimp; pat dry with paper towels. Place shrimp in a resealable plastic bag. Combine the VOSKOS(R) Nonfat Vanilla Greek Yogurt, water, balsamic vinegar, vegetable oil, and rosemary in a bowl. Pour more than half of the mixture over the shrimp in the resealable bag; seal bag. Turn bag to combine mixture and coat shrimp. Marinate shrimp for 30 to 60 minutes in the refrigerator, turning occasionally. Reserve remaining marinade; chill. Drain shrimp, discarding marinade. Thread shrimp on four 12-inch skewers leaving a 1/4-inch space between shrimp. For a charcoal grill, place skewers on the grill rack; cover and grill directly over medium coals for 5 to 8 minutes or until shrimp are opaque, turning once and brushing with reserved marinade after turning. Discard remaining marinade. (For gas grill, preheat grill. Reduce heat to medium. Place skewers on grill rack over heat. Cover and grill as directed.) Serve with couscous. Fruited Couscous: Combine chicken broth and orange juice; bring to boiling. Stir in couscous; cover and remove from heat. Let stand 5 minutes. Stir in orange peel, green onions, and dried cherries. Serve with shrimp.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a large bowl, mix together the flour, sugar, baking soda, salt and cinnamon. Make a well in the center and pour in the crushed pineapple, eggs, oil, bananas and 1 teaspoon vanilla. Stir in the cherries. Mix well and pour into prepared pan. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Frost cake while still warm. To make the frosting: in a medium bowl, combine melted butter, 1 teaspoon vanilla and confectioners' sugar. Beat in milk, one tablespoon at a time, until desired consistency is achieved.
Place roast into the slow cooker; add bay leaves to bottom of slow cooker. Pour beans, salsa, and beer over and around roast. Cook on Low, 7 to 8 hours.
In a large bowl, mix vegetable oil, distilled white vinegar, Worcestershire sauce, water, fresh lemon juice, fresh lime juice, ground black pepper and garlic powder. Place flank steak strips in the mixture. Cover and marinate in the refrigerator at least 6 hours before grilling as desired.
Chill 4 glasses in the freezer for several hours until outsides of glasses are frosty. Meanwhile, prepare both frozen concentrate juices in separate pitchers, using only 1 1/2 cans of water to fill instead of 2. Refrigerate both juices. Before serving, fill each glass with crushed ice. Divide rum evenly between the glasses, then add passion fruit juice and lemonade in equal amounts. Finally, squeeze half of a lime into each glass to top. Stir. Garnish with fresh orange slices and cherries if desired.
Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil, and spray with cooking spray. Place the pepper pieces cut sides down onto the prepared baking sheet. Cook under the preheated broiler until the skin of the pepper has blackened and blistered, 5 to 10 minutes. Place the blackened pepper pieces into a bowl, and tightly seal with plastic wrap. Allow the pepper to steam as it cools, about 20 minutes. Once cool, remove and discard the skins. Heat 2 teaspoons of canola oil in a large nonstick skillet over medium heat, and cook and stir the tomatillos until softened, about 8 minutes. Sprinkle with salt and black pepper, and mix in the garlic. Cook and stir until the garlic is softened, about 1 minute. Place the hot tomatillos into a blender, and add the roasted red pepper, parsley, rice vinegar, and honey. Blend the sauce until smooth, and set aside. In a shallow bowl, mix together the flour, chili powder, and dried oregano. Sprinkle the fish fillets with salt and black pepper, and dredge in the flour mixture until coated. Heat 2 teaspoons of canola oil in a skillet over medium-high heat. Cook the fish until browned, 2 to 3 minutes; carefully flip the fish over and cook on the other side until the meat is opaque and slightly flaky and the fish has browned, about 4 minutes. Transfer fish to a serving platter. Squeeze the lemon halves over the fish, and serve with sauce. If sauce has cooled, pour into a microwave-safe bowl, and cook in microwave on medium setting until hot, about 2 minutes.
Preheat oven to 350 degrees F (175 degrees C). Beat sweet butter and cream cheese together in a bowl with an electric mixer until smooth and creamy. Gradually stir flour into butter until forming a dough. Shape dough into 1-inch balls and place into 3/4-inch muffin cups. Press dough into the bottom and sides of each muffin cup. Mix brown sugar, walnuts, melted butter, eggs, and vanilla extract together in a separate bowl. Spoon about 1 teaspoon of walnut filling into the dough cups. Bake in the preheated oven until edges of cookies are lightly browned and filling is cooked through, about 25 minutes.
Preheat oven to 350 degrees F. In large saucepan, over low heat, melt chocolate and butter with sweetened condensed milk; remove from heat. Add biscuit mix, egg and vanilla; with mixer, beat until smooth and well blended. Let mixture cool to room temperature. Stir in peanut butter chips. Drop by rounded teaspoonfuls onto ungreased baking sheets. Bake 6 to 8 minutes or until tops are lightly crusted. Cool. Store leftovers tightly covered at room temperature.
Place the chickpeas and kidney beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Heat 1 tablespoon olive oil in a skillet over medium heat; stir in red onion. Cook and stir until onion has turned translucent, about 5 minutes. Reduce heat to low; continue cooking and stirring until onion is tender and golden brown, about 40 minutes more. Stir in dried mint; cook until onions become dark brown and crisp, about 15 minutes. Set aside for garnish. Heat remaining olive oil in a stock pot; stir in yellow onions. Cook and stir until onion has turned translucent, about 5 minutes. Add garlic and stir until fragrant, about 1 minute. Stir in chickpeas, kidney beans, and turmeric; toss to combine. Stir in vegetable stock; simmer soup for 1 hour. Stir parsley, cilantro, mint, scallions, and lentils into soup; simmer 30 minutes more. Break linguine into 3 sections, stir into soup, and cook at a low boil until noodles are soft, 8 to 10 minutes. Stir 1/2 of the spinach to the soup until wilted, about 1 minute. Stir in remaining spinach and simmer for 30 minutes, stirring occasionally. Stir flour with 3 tablespoons of the soup liquid together in a small bowl until smooth. Stir flour mixture back into soup. Continue to simmer soup over low heat, stirring frequently, until thickened, about 30 minutes. Serve soup with yogurt and fried red onions.
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Whisk pineapple, flour, milk, and egg together to form a light and fluffy batter. Bring reserved pineapple juice to a boil in a small saucepan. Add white sugar and stir to dissolve; lower heat. Simmer until thickened glaze forms, about 10 minutes. Remove from heat and cool to room temperature, about 15 minutes. Drop spoonfuls of batter in the hot oil, 2 to 3 pieces at a time, and fry until golden brown, 3 to 4 minutes. Drain on paper towels. Drizzle glaze over fritters and dust with confectioners' sugar.
Whisk water, milk, eggs, vegetable oil, and salt together in a bowl. Slowly whisk flour into wet ingredients until incorporated. Let batter rest for 1 hour; stir again. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 2 to 4 minutes. Flip and cook until browned on the other side, 2 to 4 more minutes. Repeat with remaining batter.
Preheat oven to 350 degrees F. Toss together Cheddar cheese, flour and pepper in a medium bowl; set aside. Stir together milk, cream cheese, 1/3 cup green onions and hot sauce in a 9x13-inch baking dish. Add corn and shredded cheese mixture; stir well to blend evenly. Cover and bake 30 minutes. Uncover and sprinkle with remaining 1/3 cup green onions and optional toppings, as desired. Bake 5 minutes longer.
Preheat oven to 400 degrees F (200 degrees C). In a small bowl, combine lemon juice, brown sugar, vinegar and water; set aside. Place figs and lemon slices in the bottom of an 11x16 inch baking/roasting dish. Arrange chicken thighs on top, then pour vinegar mixture over chicken. Finally, sprinkle with salt and dried parsley to taste. Bake/roast at 400 degrees F (200 degrees C) for 50 minutes, basting frequently (turn figs if they begin to brown). With a slotted spoon, remove chicken, figs and lemon slices from baking dish and place on a warm platter. Skim fat from cooking juices, then pour over chicken as sauce. Garnish with fresh parsley and serve.
Preheat oven to 325 degrees F (165 degrees C). Cook and stir ground beef chuck and onion in a large skillet over medium high heat until meat is crumbly and cooked through, 5 to 10 minutes. Drain fat. Stir lima beans, tomato soup, and brown sugar into beef mixture and mix well. Pour mixture into a baking dish and top with bacon strips. Bake in preheated oven until bacon is crisp, 20 to 30 minutes.
Bring chicken stock, galangal, lime leaves, lemon grass, and hot chile paste to a boil in a large pot. Stir in fish sauce, lime juice, shallots, tomato, mushrooms, bok choy, and carrot. Reduce heat to medium-low, and simmer until the vegetables are tender, about 25 minutes. Garnish with cilantro and green onion before serving.
Preheat oven to 350 degrees F (175 degrees C). Mix berries, sugar, and cinnamon in the bottom of a 9 x 13 inch pan. Cover berries with dry cake mix. Pour butter over cake mix, do not stir. Bake for 30 minutes, or until light brown. Serve warm or cold. top with ice cream.
Steep tea in 2 cups boiling water for 10 minutes. Place remaining 3 cups boiling water in a 9x13 inch pan. Stir in sugar until dissolved. Stir in lemonade concentrate, orange juice concentrate, and brandy. Remove tea bags and stir tea into mixture. Freeze overnight. To serve, scoop desired amount into glass, then fill glass with lemon-lime soda, and stir.
Place pork in a medium skillet. Cook over medium heat until evenly brown. Drain and set aside. In a crockpot or slow cooker over medium heat, combine the processed cheese food, diced tomatoes with green chile peppers, cream of mushroom soup, chili and cooked pork. Heat until all the cheese is melted. Serve with tortilla chips.
Combine chicken, chicken broth, water, coconut cream, garlic chile paste, coconut aminos, lime juice, salt, ginger, and basil in a multi-functional pressure cooker (such as Instant Pot(R)). Close and lock the lid. Select Soup/Broth function according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the slow-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure using the quick-release method, about 5 minutes. Unlock and remove the lid. Serve soup in bowls and sprinkle with fresh cilantro.
Preheat oven to 350 degrees F (175 degrees C). Place the eggs into a food processor, and process until light and frothy. Add Cheddar cheese, onion, and jalapeno peppers, and process until smooth. Pour into an ungreased 8x8 inch baking pan. Bake in the preheated oven until set, 25 to 30 minutes. Cool for 5 minutes; cut into squares to serve.
Preheat the oven to 400 degrees F (200 degrees C). Brush a large sheet of aluminum foil with oil and place sea bass on top. Insert lime slices into the fish and scatter spring onions, carrot, ginger, and garlic on top. Drizzle fish with soy sauce and sesame oil, and sprinkle cilantro on top. Bring the ends of the aluminum foil together and fold and twist to seal in the fish. Place packet on a baking sheet. Bake in the preheated oven until fish flakes easily with a fork, 30 to 35 minutes. While fish bakes, bring a large pot of lightly salted water to a boil. Cook noodles in the boiling water until tender yet firm to the bite, 1 to 3 minutes. Drain well. Heat oil in a wok; add red onions and garlic and cook over high heat for 30 seconds. Add bean sprouts and cook until beginning to soften, about 1 minute. Add cooked noodles and soy sauce. Cook, stirring and tossing well, 2 to 3 minutes. Remove fish from the oven, unwrap, and transfer to a large serving platter. Garnish with cilantro leaves and lime wedges. Serve the fish cut into slices with the noodles.
Combine the rice, milk and chicken broth in a slow cooker. Season the pheasant breast with salt and pepper; place into the slow cooker. Cover and cook on Low setting for 6 to 8 hours.
Blend flour and 1 teaspoon Diamond Crystal(R) Fine Sea Salt in mixing bowl. Cut shortening into flour mixture using a pastry blender until it resembles pea-sized crumbs. Sprinkle ice water over the top, 1 tablespoon at a time. Mix gently with a fork after each addition until dough holds together. Divide the dough into 2 pieces; one a little larger than the other. Flatten into round disks, wrap in plastic film, and refrigerate for at least 30 minutes. Put apple slices in a large bowl and sprinkle with lemon extract. Combine sugar, flour, cinnamon, nutmeg, allspice, ginger, Diamond Crystal(R) Fine Sea Salt in a small bowl. Sprinkle sugar mixture over apples and mix to distribute evenly. Preheat oven to 425 degrees F (220 degrees C). Lightly flour flat rolling surface. Roll out the larger disk until it is 2 inches bigger than the pie plate. Carefully place crust into bottom of pie plate, and press evenly into bottom and sides. Pierce the botton with a fork several times. Fill bottom crust with filling and dot with butter pats. Roll out top crust and carefully place over top. Fold bottom crust edge over top and flute. Cut 2 to 4 slits in top. Cover edges of crust with aluminum foil. Bake for 50 minutes. Remove foil for the last 15 minutes. Cool on rack. Serve warm, if desired. Make topping just before serving. Place caramels in a microwave-safe bowl. Add 1 tablespoon of water. Heat for 1 minute at a time on high stirring after each time until caramels are creamy, but no more than 3 minutes. Add additional water, if needed, to get desired consistency. Top slices of pie with your favorite vanilla ice cream. Drizzle caramel sauce over ice cream and pie. Then sprinkle a pinch of Diamond Crystal(R) Coarse Sea Salt over the caramel sauce.
Cream together the butter, vanilla, salt and peanut butter. Stir in 2 cups of the confectioners' sugar, nuts and all but 1/2 cup of the graham cracker crumbs. Add the last 1/2 cup of graham cracker crumbs only if needed; otherwise it may be difficult to mold the balls. Form the mixture by hand into 1 inch balls. Roll each ball in the remaining cup of confectioners' sugar. Set the balls in a single layer on a cookie sheet and refrigerate until firm. At this point the cookies may be dipped in melted chocolate or they can be left plain. Store in an airtight container in the refrigerator. To Dip Balls In Chocolate: In the top half of a double boiler; melt the chocolate chips and shortening just until the chips are melted. Remove from heat but leave over hot water. Insert a toothpick into the chilled balls and dip into the melted chocolate until coated. Set on waxed paper until hardened.
In a small bowl combine the chicken, onion, mayonnaise, salsa, salt and pepper. Mix together. Line each tortilla with two lettuce leaves, then divide chicken salad mixture evenly among each tortilla and roll up, or 'wrap'.
In a large pot over low heat combine the beef, tomato, potatoes, onion, carrots, cabbage, garlic, 5 teaspoons cilantro, salt and cumin. Add water to cover and stir well. Cover and simmer for 2 hours. Remove lid, stir, and simmer for another hour with lid off. Serve hot. Just before eating, squeeze in fresh lime juice to taste and sprinkle with remaining cilantro.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Bake sweet potatoes 35 minutes in the preheated oven, or until they begin to soften. Cool slightly, peel, and mash. In a large bowl, mix the mashed sweet potatoes, salt, 1/4 cup butter, eggs, vanilla extract, cinnamon, sugar, and heavy cream. Transfer to the prepared baking dish. In a medium bowl, combine 1/4 cup butter, flour, brown sugar, and chopped pecans. Mix with a pastry blender or your fingers to the consistency of course meal. Sprinkle over the sweet potato mixture. Bake 30 minutes in the preheated oven, until topping is crisp and lightly browned.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Stir pumpkin puree, evaporated milk, sugar, eggs, and cinnamon together in a large bowl until smooth. Pour into the prepared baking pan. Sprinkle cake mix over the pumpkin mixture in the baking pan. Pour melted butter on top. Bake in the preheated oven until golden brown, 1 hour to 10 minutes.