HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place brown sugar, currants, pecans, grated apple, 3 tablespoons butter, cream cheese, maple syrup, vanilla extract, cinnamon, and pinch of salt in a saucepan; bring to a boil. Reduce heat; simmer until slightly thickened, about 10 minutes. Leave to cool slightly, about 10 minutes. Reserve about 1 tablespoon of the 2 beaten eggs for topping. Whisk a small amount of the warm apple mixture into the remaining beaten eggs; whisk the egg mixture into the apple mixture. Return saucepan to low heat; simmer, stirring occasionally, until apple mixture is thickened to the consistency of jam, about 5 minutes. Set filling mixture aside to cool, about 15 minutes. Preheat oven to 325 degrees F (165 degrees C). Grease a large baking sheet. Heat milk in a small saucepan over medium heat until it begins to bubble, about 3 minutes. Remove milk mixture from heat; stir in sugar, 2 tablespoons butter, and yogurt. Set milk mixture aside to cool until lukewarm, about 10 minutes; stir in 1 beaten egg and yeast. Pour milk mixture into a large bowl; stir in the flour gradually until a soft dough forms. Divide dough into two balls; roll each ball out into an oval about 3/16-inch thick on a lightly floured surface, dusting with flour as needed to avoid sticking. Spread filling evenly over dough to within 2 inches of edges; roll up, jelly-roll style, and crimp the ends of rolls to close; transfer rolls to the prepared baking sheet. Using a sharp knife, make a few diagonal slits in the tops of the rolls. Whisk together the 1 teaspoon white sugar and reserved egg for topping; brush over the surface of the rolls. Bake in the preheated oven until golden brown, about 25 minutes, turning the baking sheet halfway through baking time. Allow to cool at least 10 minutes before slicing.
In a small saucepan, saute garlic, onions and red pepper. Stir in sun dried tomatoes, capers and oregano. Add fresh ripe tomatoes and kalamata olives. Cook covered for about 5 minutes.
Whisk cream, pineapple juice, and sugar in a bowl until sugar is dissolved; stir in lemon juice. Refrigerate until well chilled, at least 6 hours. Transfer pineapple mixture to an ice cream maker and process according to manufacturer's instructions.
Toss the romaine lettuce, blueberries, dried cranberries, sunflower seeds, walnut pieces, feta cheese, and goat cheese in a large bowl. Pour the vinegar, syrup, and grapeseed oil over the salad one at a time; toss until evenly coated. Season with salt.
Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish. Split the chiles open, and spread half the chiles into the bottom of the prepared baking dish. Layer with the Cheddar cheese, and top with the rest of the canned chiles. Whisk together the eggs, flour, and evaporated milk in a bowl. Pour the mixture over the chiles and cheese. Bake in the preheated oven until set, about 30 minutes; remove casserole, and top with the Monterey Jack cheese. Pour the green chili salsa over the top; return to oven, and bake until the cheese is melted, about 15 more minutes.
Stir together sour cream, mayonnaise, cream cheese, Cheddar cheese, chopped onion, tomato and bacon in a bowl until well mixed. Chill for two hours before serving.
Combine soy milk, oil, vinegar, and vanilla extract in a large bowl. Let sit until milk starts to curdle, about 5 minutes. Combine flour, sugar, baking powder, and salt in a separate bowl. Make a well in the center of the dry ingredients and add the soy milk mixture. Whisk together until smooth. Heat a greased frying pan over medium heat. Fry pancakes until edges are brown and bubbles form in the center, 3 to 4 minutes. Flip and cook about 3 minutes more.
Mix brown sugar, soy sauce, garlic powder, and crushed red pepper in a bowl.
Combine ice cubes, milk, and hot cocoa mix in a blender; blend to milkshake consistency.
Preheat oven to 350 degrees F (175 degrees C). Spray a large piece of aluminum foil with cooking spray; place salmon on top. Lay mango pieces over salmon. Wrap up salmon and mango with aluminum foil; transfer to a baking sheet. Bake in the preheated oven until salmon flakes easily with a fork, 30 to 40 minutes. Cool until easily handled, about 5 minutes. Flake salmon into pieces and chop mango. Combine guava juice, soy sauce, peanut butter, and sugar in a blender; blend until smooth. Place corn tortillas on a microwave-safe plate and cover with a dampened paper towel. Heat in the microwave until warm, about 20 seconds. Stack 2 corn tortillas on each serving plate. Divide salmon, mango, carrot, and kale between each plate. Drizzle peanut sauce on top.
Preheat an oven to 350 degrees F (175 degrees C). Grease 14 muffin cups, or line with paper muffin liners. Combine flour, baking soda, pumpkin pie spice, and salt in a bowl. Whisk together yogurt, vegetable oil, honey, vanilla extract, and orange juice in a separate bowl. Gently fold carrots into the yogurt mixture. Stir yogurt mixture into the flour mixture until just combined. Gently fold raisins into the batter. Scoop batter into prepared muffin cups until nearly full. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 13 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Pulse graham crackers, 2 teaspoons white sugar, and cinnamon in a food processor. Pour in melted butter; pulse until fine crumbs form. Pat the crust into the bottom and 1 inch up the sides of a 6-inch springform pan. Put the pan in the freezer for 20 minutes. Mix cream cheese in the bowl of a stand mixer on medium-low speed until aerated and creamy, about 4 minutes. Add 2/3 cup sugar and salt; mix for 4 minutes more. Add vanilla extract and lemon zest; mix batter for 1 minute more. Crack 1 egg into the batter; mix for 1 minute. Add remaining egg; mix for 1 minute more. Stir in the sour cream; mix until it has disappeared into the batter, about 1 minute. Pour into the crust-lined pan. Make a loose tent over the pan with aluminum foil. Pour 1 1/2 cups of water into the bottom of the Instant Pot(R); add the trivet. Lower the filled springform pan carefully into the Instant Pot(R). Lock the lid into place. Choose the "Manual" setting; select high pressure. Set cook time for 40 minutes. When the timer goes off, allow pressure to naturally release for 18 minutes. Remove the lid. Check for doneness; edges should be set and the center should jiggle slightly when shaken. Transfer the cheesecake to the refrigerator. Chill for at least 2 hours, preferably overnight.
Place the ingredients in the bread machine pan in the order suggested by the manufacturer. Select Basic Bread setting, and then press Start. Allow the loaf to cool before slicing.
Preheat oven to 350 degrees F (175 degrees C). Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add tomatoes, vinegar, 1/2 of the basil, salt, and pepper. Cook and stir until tomatoes are heated through, about 2 minutes. Pour onion-tomato mixture into a casserole dish. Sprinkle pine nuts on top. Bake in the preheated oven until tomatoes start to brown, 25 to 35 minutes. Cool and transfer to serving platters using a slotted spoon. Serve with the rest of the basil.
Preheat the oven to 400 degrees F (200 degrees C). Grease a rack and set it in a shallow baking pan. In a large bowl, combine panko crumbs, sriracha, water chestnuts, carrot, cilantro, and egg. Add ground chicken; mix lightly but thoroughly. Shape into 25 1-inch balls. Place on the prepared rack. Bake in the preheated oven until cooked through, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Place the sugar cube into a Champagne flute, and drop the bitters onto the sugar. Fill the flute with Champagne, and serve. Do not stir.
Heat olive oil in a medium skillet over medium heat. Stir in the garlic, onion, and green bell pepper. Season with salt. Cook about 5 minutes, until vegetables are tender. Reduce skillet heat to low. Place mushroom caps in the skillet, cover, and cook about 5 minutes per side, until tender.
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, for 9 minutes. Add asparagus to the pot. Continue cooking until spaghetti is tender yet firm to the bite, about 3 minutes. Drain spaghetti and asparagus, reserving some cooking water. Combine goat cheese, olive oil, basil, and lemon zest in a large bowl. Add hot spaghetti, asparagus, and 2 tablespoons of cooking water; mix well. Season with lemon juice, salt, and pepper. Serve with Parmesan cheese sprinkled on top.
Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking pan. Stir together the pumpkin, banana, egg, and egg whites in a large bowl. Beat in maple syrup, sugar, and vanilla; the batter should be a bit frothy. Stir in zucchini; set aside. Mix flour, bran, salt, baking soda, baking powder, cinnamon, nutmeg, cloves, ginger, and allspice in a separate bowl. Gradually add the flour mixture to the zucchini mixture, stirring just to moisten all ingredients. Over-mixing the batter will make it tough. Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Cool completely before cutting into squares.
Stir the yellow and white corn, black beans, tomatoes, cilantro, green onion, red onion, bell pepper, and garlic in a large bowl. Gently mix in the lime juice and avocado. Drizzle with olive oil to serve.
Beat 1 cup unsalted butter or margarine, 1 cup white sugar, 6 tablespoons cocoa powder and 1/4 teaspoon ground cinnamon in a large bowl . Beat in egg. Stir 2 teaspoons coffee powder, 1 teaspoon vanilla and 1 teaspoon water in a cup to dissolve coffee. Beat into butter mixture. On low speed, beat in 2 cups flour just until blended. Divide dough in half and shape into a disk. Wrap and chill until firm. Preheat oven to 375 degrees F (190 degrees C). Have ready a 3 inch star cookie cutter. Roll dough on a well floured rolling surface to about 1/8 inch thickness. Cut out stars and place 1 inch apart on an ungreased cookie sheet. Bake for 8 minutes or until crisp. Put 4 cups confectioners' sugar in a medium sized bowl, gradually stir in hot milk until smooth, stir in 3 tablespoons butter or margarine until blended then add remaining ingredients. Makes about 3 cups. Spoon icing into a corner of a plastic bag, snip off the tip of the corner, drizzle zigzag design on cookies.
In a medium bowl, combine peaches, green onion, cilantro, and lime juice. Mix in five-spice powder, garlic chile paste, and white pepper. Cover, and refrigerate until ready to serve.
Combine flour, baking powder and salt in a small mixing bowl. Beat butter and shortening with an electric mixer at medium speed until fluffy; gradually add sugar, beating well. Stir in egg, milk, and vanilla. Gradually add flour mixture to creamed mixture, mixing well. Add a small amount of red food coloring to color dough as desired, beating until blended. Shape dough into a ball; cover and chill at least 3 hours. Preheat oven to 375 degrees F (190 degrees C). Divide dough in half; store one portion in refrigerator. Roll remaining portion to 1/4 inch thickness on a lightly floured surface. Cut dough with a 3-inch round cookie cutter; cut circle in half. Place on an ungreased cookie sheet. Press several chocolate mini chocolate chips in each cookie. Repeat with remaining dough. Bake for 8 to 10 minutes (do not brown). Cool on wire racks. Make frosting: Combine powdered sugar and water, mixing until smooth. Add a small amount of green food coloring, mixing until blended. Dip round edge of each cookie in green frosting, and place cookie on wax paper until frosting is firm.
To Make Crust: In a large bowl, combine the flour and the salt. Place the 1/2 cup oil in a 1 cup sized measuring cup and top with the 6 tablespoons of milk. DO NOT MIX! Pour oil and milk over flour and blend with a fork until it forms a ball of dough. Divide dough into 2 balls. Place one ball on sheet of waxed paper. Top with another sheet of waxed paper and roll out to fit your pie plate. Repeat with remaining ball of dough. Peel top paper off of one crust and flip dough into pie plate. Peel off paper and press dough in. Save remaining dough for top crust. Preheat oven to 425 degrees F (220 degrees C). To Make Filling: Mix the rhubarb, strawberries, sugar, tapioca, salt and nutmeg until the fruit is well coated. Pour filling into the crust and dot with butter. Cover with top crust, seal edges and cut three 1 inch slits in top of crust. Bake pie at 425 degrees F (175 degrees C) for 20 minutes. Reduce temperature to 375 degrees F (190 degrees C) and bake for an additional 20 minutes. Let pie cool before cutting.
Preheat an oven to 350 degrees F (175 degrees C). Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Return potatoes to the pot. Mash potatoes and butter using a potato masher. Season with salt and pepper. Heat a large skillet over medium-high heat and stir in the ground beef. Stir in the onions when the beef begins to brown. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the beets and mashed potato, and spread the mixture into a 9x13-inch baking dish. Bake in the preheated oven until lightly browned on top, about 20 minutes.
Place carrots, cabbage, bell pepper, jalapeno pepper, green onions, and garlic in a mixing bowl. Mix chicken broth, rice vinegar, hoisin sauce, soy sauce, ketchup, brown sugar, sriracha sauce, and red pepper flakes together in a separate mixing bowl. Place dry rice noodles in a large mixing bowl. Cover with about 6 cups boiling water; add a pinch of salt. Stir from time to time until noodles are soft, about 10 minutes. Drain; cool with cold water. Drain thoroughly. Transfer to a mixing bowl. Add shredded chicken; drizzle with sesame oil. Toss to coat. Heat large skillet over high heat; drizzle in vegetable oil. When oil is hot (almost but not quite smoking), add the vegetable mixture. Cook and stir until vegetables are hot and steamy, 1 or 2 minutes. Pour in sauce; cook and stir over high heat until sauce starts to bubble, about 1 minute. Add noodles and chicken. Cook and stir to blend ingredients and ensure ingredients are hot, about 1 minute. Remove from heat. Add chopped cilantro; stir.
Place the beets into a saucepan and fill with just enough water to cover. Bring to a boil, then simmer over medium heat until tender enough to pierce with a fork, about 20 minutes. Drain and rub off peels. Run under cold water until cool enough to handle, then grate using the largest setting. Place in a serving bowl. Stir the walnuts, prunes and garlic into the beets, then mix in the mayonnaise and season to taste with salt.
Preheat an outdoor grill for medium-high heat. When grill is hot, lightly oil the grate. In a large bowl, mix together the ground beef, tuna, onion, and relish. Season with seasoning salt and pepper to your liking. Form the meat mixture into 6 patties. Place patties on the hot grill, and cook for 6 to 9 minutes on each side, or until cooked through. Serve on buns with the usual toppings.
Preheat oven to 350 degrees F (175 degrees C). In a large mixing bowl combine pumpkin, sugar, eggs, milk, cinnamon, ginger, cloves, and nutmeg. Stir until smooth and thoroughly mixed. Pour pumpkin mixture into pastry-lined pie pan. Bake in preheated oven for 45 minutes, or until set in center.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Halve Anaheim chile peppers lengthwise; remove the stem, seeds, and ribs. Place peppers cut-side down onto the prepared baking sheet. Cook in the preheated broiler until peppers are blackened and blistered, 5 to 8 minutes. Transfer to a bowl and over tightly with plastic wrap. Let peppers steam as they cool, about 20 minutes. Remove and discard skins; chop flesh. Season pork with salt and black pepper. Heat bacon fat in a large skillet over medium-high heat. Add pork; cook until browned, about 3 minutes per side. Transfer pork to a slow cooker. Pour in beef broth and coat pork with tomato paste. Add roasted chile pepper, onion, red bell pepper, yellow bell pepper, lime juice, garlic, cumin, oregano, chili powder, cayenne pepper, and bay leaf. Cook on Low until pork is tender, about 8 hours. Shred pork using 2 forks. Serve with avocados, cilantro, and lime wedges.
Melt 1 tablespoon butter in a skillet over medium heat. Cook and stir pancetta in melted butter until crisp, 7 to 10 minutes. Remove pancetta with a slotted spoon to a plate lined with paper towel to drain. Stir onion and garlic into the pancetta drippings in the skillet; season with salt. Cook and stir until onion is tender, about 5 minutes. Stir tomato paste with the onion mixture until smooth; season with oregano, turmeric, curry powder, herbes de Provence, and black pepper. Pour Merlot wine over the mixture and stir; bring to a full simmer and cook, stirring frequently, until the volume of the liquid is reduced by half, about 10 minutes. Melt remaining butter into the sauce; stir. Pour the reduced mixture into a blender; add the reserved pancetta and blend until smooth.
Combine apple juice, quinoa, and vanilla extract in a large pot; bring to a boil. Reduce heat to medium-low, cover, and simmer until quinoa is tender and liquid is absorbed, about 15 minutes. Gently fold blueberries into hot quinoa. Pour blueberry mixture into a 9x13-inch baking dish. Cool until quinoa is set. Whisk almond milk, water, and cornstarch together in a small saucepan over high heat. Add lemon juice and maple syrup; cook, stirring constantly, until glaze is thick, 2 to 3 minutes. Pour hot glaze over quinoa to cover it completely. Cool to room temperature. Cover baking dish with plastic wrap and refrigerate for at least 2 hours.
Melt white chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, 1 to 2 minutes. Stir in raspberry extract and red food coloring until evenly blended. Line a baking sheet with parchment paper. Place melted chocolate mixture in a resealable plastic bag and snip off a corner; pipe onto the parchment paper in the shape of "chips". Refrigerate chips until firm, about 5 minutes. Store in a resealable plastic bag.
Whisk soy sauce, brown sugar, garlic, sambal oelek, sesame oil, and ginger together in a large bowl. Add pork; toss well to coat. Let stand at room temperature, about 15 minutes. Whisk rice vinegar, 1 teaspoon oil, and white sugar together in a bowl. Add carrot strips, green onions, and cilantro; toss to coat. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Place buns on a baking sheet, cut sides up. Heat remaining 1 teaspoon oil in a large skillet over medium-high heat. Add pork; cook, turning occasionally, until no longer pink in the center, 3 to 5 minutes. Broil buns in the preheated oven until lightly toasted, 1 to 2 minutes. Top bottom halves of buns evenly with pork and carrot mixture. Cover with top halves of buns.
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni and 1/2 cup dried onion in the boiling water, stirring occasionally, until macaroni is tender yet firm to the bite, about 8 minutes. Drain. Place lobster and shrimp in a colander. Pour the cooked pasta and onions over shellfish; let drain. Preheat the oven to 375 degrees F (190 degrees C). Warm evaporated milk and cream slowly in a saucepan over medium-low heat. Whisk in flour. Whisk eggs together in a small bowl. Cook sauce until small bubbles form. Add sauce very slowly, 1/4 cup at a time, to the bowl with the eggs, being careful not to cook and scramble the eggs. Slowly mix the egg-cream mixture back into the pan. Continue cooking on medium-low heat, stirring occasionally, until thick and smooth, 5 to 10 minutes. Melt 1 stick of butter in the pot used to cook the pasta over medium heat. Add flour; cook until roux thickens and turns caramel in color, about 5 minutes. Stir in Cheddar cheese, Swiss cheese, and Monterey Jack cheese. Cook, stirring constantly, until mostly melted, about 4 minutes. Pour in the cream sauce and stir until smooth. Stir pasta, lobster, and shrimp into the cheese and cream sauce to coat completely. Pour mac and cheese into a 9x11-inch baking dish. Melt another stick of butter in the saucepan used to make the sauce. Add onion seasoning and herbes de Provence; stir. Add crackers. Cook and stir over medium heat until coating mixture is lightly toasted, about 5 minutes. Cover mac and cheese with thin pats of butter. Top with the cracker coating. Bake in the preheated oven until top is crispy and cheeses are melted, about 1 hour.
Melt butter in a non-stick skillet over medium-high heat. Add egg to melted butter and cook until egg starts to bubble, about 1 minute. Flip the egg and cook until set, 2 to 3 minutes more. Roll egg, place in the hot dog bun, and top with hot sauce.
Preheat oven to 350 degrees F (175 degrees C). Grease bottom of 9x13-inch baking dish. Stir brownie mix, oil, water, and eggs together in a bowl until well-blended. Spread mixture in prepared baking dish. Bake in preheated oven until a toothpick inserted 2 inches from the side of the dish comes out almost clean, about 25 minutes. Transfer baking dish from oven to wire cooking rack and while still hot, arrange mint candies across the top about 1/4- to 1/2-inch apart. Let sit until candies melt, about 3 minutes. Spread melted mints evenly over brownies with a spatula. Cool until top layer hardens, 4 to 5 hours.
Brown venison, onion, and garlic over medium heat until meat is no longer pink. Add tomatoes, tomato sauce, water, and spices. Bring to a boil, and then simmer for about 30 minutes. Stir in beans, carrots, and zucchini. Simmer soup for 90 minutes. Add pasta, and cook until tender. Top individual servings with grated cheese, and serve.
Heat coconut oil in a skillet over medium heat; cook and stir garlic until fragrant and lightly browned, 30 seconds to 1 minute. Pour mixture into a ramekin or small bowl and cool. Blend cooled garlic-oil mixture, garbanzo beans, lime juice, peanut butter, coconut milk, chili sauce, lemon grass, basil, ginger, curry paste, jalapeno pepper, salt, cayenne pepper, and chili powder together in a blender until smooth.
In a pot over medium heat, mix the beef broth, water, tomato paste, garlic, and bay leaves. Stir in the beef bouillon until dissolved. Season with pepper. Bring to a boil, and mix in the rice. Reduce heat to low, cover, and cook 25 minutes, until rice is tender. Remove bay leaves, and serve warm with a sprinkling of Cheddar cheese.
Combine the onion, tomatoes, and cilantro in a non-metal bowl. Whisk together the vinegar, sugar, pepper and salt; pour over the onion mixture, and toss to coat. Cover and refrigerate 2 to 4 hours. Drain right before serving.