HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pour the milk into a bowl; soak the rolls in the milk for about 15 minutes. Place the milk-soaked rolls, beef, pork, eggs, onion, parsley, marjoram, garlic, salt, and pepper in a large bowl; mix with your hands until evenly combined. Divide the mixture into eight portions and roll them into balls. Flatten the balls to make 1-inch thick patties. Melt the butter in a large skillet. Fry each patty in the melted butter until meat has reached an internal temperature of 160 degrees F (72 degrees C), about 6 minutes each side. These can be served either hot or cold.
Preheat oven to 300 degrees F (150 degrees C). Mix water and flaxseed together in a bowl; soak 3 to 5 minutes. Beat coconut oil, white sugar, and brown sugar together with an electric mixer in a large bowl until smooth. Beat the first egg into the butter until completely blended. Add vanilla with the second egg and beat until smooth. Stir flour, brewer's yeast, and salt together in a separate bowl; add to the large bowl and mix until just incorporated into the coconut oil mixture forming a dough. Fold oats and cocoa nibs into the dough; roll into small balls, arrange onto baking sheets, and flatten slightly. Bake in preheated oven until lightly browned, 10 to 12 minutes.
Place the warm water, salt, egg and 2 tablespoons butter in the pan of a bread machine. Add bread flour, and pour 1/4 cup sugar on the edge of the pan. Make a shallow hole in the flour and add the yeast. Close the lid, and set machine for the DOUGH cycle. While the dough is mixing, combine the prunes, prune juice, 1/4 cup sugar, cinnamon, cloves and lime juice in a saucepan. Bring to a boil, then reduce heat to low, and simmer until prunes are soft and the sauce has thickened, about 15 minutes. Remove from heat and blend in a mixer or food processor until smooth. When the bread machine signals the end of the dough cycle, transfer the dough to a lightly floured surface. Divide the dough into 20 small egg-sized pieces. Cover with greased plastic wrap, and set aside for 10 minutes. In a small bowl, mix together 1 cup sugar and 1/2 cup flour. Stir in melted butter and 1 teaspoon cinnamon to make a crumbly streusel. Preheat the oven to 350 degrees F (175 degrees C). Grease a large baking sheet or line it with parchment paper. Shape the kolache dough into balls and place them on the prepared baking sheet. Press a shallow hole in the center of each one, and fill with prune filling. Top each of the kolaches with streusel. Let the kolaches rest until doubled in size, about 20 minutes. Bake until the tops are lightly browned, 14 to 16 minutes.
Crack the cardamom seeds and nutmeg with a heavy skillet on a cutting board. Toss them into a saucepan with the caraway seed, cloves, allspice berries, cinnamon sticks, peppercorns, saffron, ginger, turmeric, orange zest and lemon zest. Pour in the water, and bring to a boil. Cover, and simmer until the liquid is reduced by 1/2. Strain out spices, and set the liquid aside. Pour honey into a large pot, and bring to a boil over medium heat. Skim off any foam from the top. Stir in the strained liquid from the spices and vanilla extract. Remove from heat and place far from the stove to avoid any flare-ups from the grain alcohol. Slowly stir in the grain alcohol. Place the pot back onto the burner over low heat and cover. Heat through, being careful not to boil or even simmer. Remove from heat and let stand overnight with the lid on. The following day, pour the liquid into sterile bottles, seal, and allow to settle for 2 weeks. The longer you let it sit, the clearer it will become and the better it tastes. Serve warm.
Heat a large skillet over medium-high heat, and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the condensed tomato soup, brown sugar, Worcestershire sauce, and vinegar. Cook and stir until thick, about 5 minutes. Adjust seasoning to taste, and serve on the toasted hamburger buns.
Preheat the oven to 425 degrees F (220 degrees C). In a large bowl, toss cauliflower pieces with olive oil, garlic and shallots. Spread out in a roasting pan or baking sheet with sides. Roast in the preheated oven until toasted and tender, about 30 minutes. When the cauliflower is done, transfer to a soup pot and pour in the chicken broth and water. Season with thyme and the bay leaf and bring to a boil. Cook over medium heat for 30 minutes. Remove and discard the bay leaf. Puree the soup in the pot using an immersion blender, or transfer to a blender and puree in batches, then return to the pot. Stir in the cream and season with salt and pepper. Heat through before serving but do not boil.
Preheat oven to 350 degrees F (175 degrees C). Mix the cola and ketchup in a 9x13 inch baking dish. Add the chicken pieces, turning to coat well. Bake skin side down for 30 minutes. Turn and bake for an additional 30 minutes. Let cool for 10 minutes and serve!
Using a large stock pot, brown stewing meat in oil. Add onions and sprinkle flour into stock pot, stirring until flour is well incorporated. Fill stock pot with water. If you prefer a thick stew fill stock pot only half full, if you prefer a more diluted stew fill your stock pot within one inch of the top. Let meat cook until tender, checking frequently on water level. When water evaporates add more. Cook for 1 1/2 hours. When beef is tender add potatoes, carrots and beefy mushroom soup. Cook for 30 to 45 minutes, or until tender. In a separate bowl mix cornstarch and cold water. Stir into soup and simmer. If not to desired thickness add another mixture of cornstarch and cold water. Heat through, season with salt and pepper, and serve.
Heat oven to 400 degrees F. Cook first 5 ingredients in saucepan on low heat 3 min. or until heated through, stirring frequently. Spread bread with 1/4 cup peanut sauce; top with chicken, peppers and mozzarella. Place directly on oven rack. Bake 8 to 10 min. or until mozzarella is melted and edge of crust is golden brown. Drizzle with remaining peanut sauce; sprinkle with cilantro.
Preheat oven to 300 degrees F (150 degrees C). In a mixing bowl, blend cream cheese and sugar until smooth. Beat in the eggs one at a time, mixing until fully incorporated before adding the next egg. Mix in 3 tablespoons whipping cream and the coffee-flavored liquor. Pour into an 8-inch glass pie pan. Place chocolate in a small heat-proof bowl and set aside. In a small saucepan, bring 1/2 cup whipping cream just to a boil. Pour it over the chopped chocolate; let chocolate soften for about 3 minutes. Whisk until smooth. Drizzle chocolate in a spiral pattern over filling. Stir lightly with tip of a paring knife to achieve a marbling effect. Set the pie pan in a larger pan with water that comes halfway up side of pie pan. Bake in preheated oven until firm in the center, about 55 minutes. Cool completely and refrigerate, covered with plastic wrap, overnight. Garnish with whipped cream piped or dolloped around edges and shaved chocolate in center.
Pour water and olive oil into a large saucepan over medium heat. Arrange cod fillets in a single layer in the pan; bring water to a simmer. Cover and cook for 5 minutes. Arrange ginger and green onions on top of the cod and replace lid; poach for 5 minutes more. Mix soy sauce and sesame oil into the poaching liquid; spoon over the cod. Transfer cod and liquid to a serving bowl, ladling sauce over the top.
Prepare the pork chops by coating both sides of each one with mustard. Dredge the coated chops in flour. Heat the oil in a large skillet over medium-high heat. Place pork chops into the hot oil, and cook until browned on both sides. Remove from pan, and discard any excess oil in the pan. Return the chops to the pan, and reduce heat to low. Pour undiluted soup over the chops, making sure to put an ample amount of rice on each one. Cover, and cook on low for 30 minutes, or until pork is no longer pink, and the juices run clear. Baste the chops occasionally, and add water if necessary.
Preheat oven to 350 degrees F (175 degrees C). Butter 2-quart baking dish. Place flour, 1/3 cup sugar, salt, and milk in mixing bowl. Whisk thoroughly to blend and break up any lumps. Whisk in eggs and vanilla until well blended. Ladle about half of the custard into the prepared baking dish. Bake in preheated oven until set, about 12 minutes. Remove from oven. Distribute cherries evenly on top of the set custard. Sprinkle with 1/3 cup sugar. Ladle in the rest of the custard; avoid rearranging the cherries. Bake until puffed and browned, about 45 minutes. Cool to just warm. Serve warm.
Bring broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Transfer quinoa to a large bowl and set aside to cool, about 10 minutes. Mix tomatoes, parsley, kalamata olives, onion, feta cheese, olive oil, vinegar, and garlic into quinoa. Squeeze lemon juice over quinoa salad, season with salt and pepper, and toss to coat. Chill in refrigerator, 1 to 4 hours.
In a large bowl, mix chicken, cabbage, carrots, green onions, green beans, green bell pepper and zucchini. In a separate bowl, beat together eggs, flour, chicken stock and soy sauce. Pour batter over chicken mixture and toss to thoroughly coat. Mix vegetable oil and sesame oil in a skillet over medium heat. Scoop about 1/4 cup batter into skillet, enough to make a 2 1/2 inch circle. Cover and cook 4 minutes, or until bottom is golden brown. Flip and continue cooking 4 minutes, or until cooked through. Drain on paper towels.
In a coffee mug, combine hot chocolate mix, vanilla, nutmeg, cinnamon, brown sugar and sweetened condensed milk. Stir in boiling water.
Preheat oven to 325 degrees F (165 degrees C). Grease cookie sheets. Cream together shortening, brown sugar, and white sugar until smooth. Beat in egg. Combine the flour, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the creamed mixture. Mix in zucchini, raisins, and walnuts. Drop by rounded tablespoons onto the prepared baking sheets. Bake 15 minutes in the preheated oven, or until lightly browned. Cool on the cookie sheets for a few minutes before removing to wire racks to cool completely.
Preheat an oven to 375 degrees F (190 degrees C). Combine the graham cracker crumbs, flax seed meal, and ground almonds in a bowl; stir in the melted butter. Add a few drops of water, if necessary, for the crumb mixture to stick together. Press half of the crumb mixture into the bottom and sides of a 9-inch pie pan; the crust should only be about 1/8-inch thick. Set the other half of the crumb mixture aside. Combine the sour cream, yogurt, ground oats, sugar, honey, vanilla, and salt in a blender. Blend until combined. Transfer the blueberries to the pie pan and pour in the filling. To make the topping, stir 2 tablespoons of honey, or to taste, into the reserved crumb mixture. It should form a very thick paste. Drop teaspoonfuls of the topping on the surface of the pie. Bake the pie in the preheated oven on the middle rack for 30 to 45 minutes, or until the center is set and a knife inserted near the center of the pie comes out clean. Turn off the oven and let the pie rest in the warm oven for 10 minutes. Remove the pie from the oven and let cool on a wire rack. Chill in the refrigerator until the pie is cool and set.
Whisk 1/4 cup poppy seed dressing, 2 tablespoons wasabi peas, and 1 teaspoon sesame seeds in a large glass or ceramic bowl; add chicken and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator, about 1 hour. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Place lettuce in a salad bowl; add pear, cranberries, remaining 2 tablespoons wasabi peas, and remaining 1 teaspoon sesame seeds. Remove chicken from the marinade, and shake off excess. Discard the remaining marinade. Cook chicken on the grill until no longer pink in the center and the juices run clear, 5 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cool chicken slightly and slice. Pour remaining 1/4 cup poppy seed dressing over lettuce mixture; toss to coat. Top salad with sliced chicken.
Cut licorice candy whips into 2-inch pieces, and pull them apart to make small strings. Set aside. Place a miniature peanut butter cup upside down on a work surface; top with a dab of frosting. Center a chocolate-covered graham cracker cookie onto the frosting to make a small cap with a mortarboard. Gently press the cookie onto the peanut butter cup. Place a small dab of frosting in the center of the graham cracker cookie and attach a red licorice string as a tassel, letting the tassel drape over the edge of the cookie. Place a candy-coated milk chocolate piece onto the center of the cookie over the end of the tassel to make a button. Repeat with remaining candies and cookies to make 50 graduation caps with tassels.
Place the ingredients into the pan of a bread machine in the order recommended by the manufacturer. Close the lid, select the Dough cycle, and press Start. When the machine signals the end of the cycle, remove the dough and knead into a tight ball on a lightly floured surface. Let rest for about 15 minutes. Preheat the oven to 400 degrees F (200 degrees C). Stretch the dough out to fit your desired pizza pan. Let rise for about 20 minutes for a thicker crust. Top with sauce, cheese and desired pizza toppings. Bake for 10 to 20 minutes in the preheated oven, or until the crust is lightly browned on the bottom when you lift up to take a peek.
Whisk garlic, vinegar, and oil in a small bowl. Add basil, and season with salt and pepper. Combine salad blends and vinaigrette in large bowl; toss to coat. Arrange salad blend on platter and arrange remaining ingredients around the salad.
Trim excess fat from pork chops and place in slow cooker. Mix brown sugar, ginger, soy sauce, ketchup, garlic, salt and pepper in small bowl and pour over meat. Cover, turn to low and cook 4 to 6 hours, or until tender. Season with salt and pepper, if needed.
Melt 2 tablespoons butter in a skillet over medium heat. Add onions and celery; cook and stir until golden brown, about 6 minutes. Remove from heat. Place bread cubes, poultry seasoning, cooked onions and celery, salt, and pepper in a mixing bowl. Pour in chicken broth. Toss until thoroughly blended. Let mixture rest for about 15 minutes to allow broth to absorb into the stuffing. Add egg yolk; stir until evenly incorporated. Preheat oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper. Slice turkey breast crosswise in 3/4-inch slices down to the bone (do not cut through the bone). Divide stuffing mixture among the spaces between the slices. Transfer turkey breast to prepared baking sheet. Brush with melted butter. Roast in preheated oven until richly browned, 60 to 75 minutes. An instant-read thermometer inserted near the bone should read 150 degrees F (65 degrees C). Remove from oven and let rest 10 minutes before slicing sections from bone.
Stir sugar, orange juice, triple sec, and water together in a saucepan over medium heat until the sugar dissolves; add cranberries and cook until the berries begin to pop, about 10 minutes. Pour cranberry sauce into a serving bowl; stir nuts into the sauce. Let sauce cool until thickened, 15 to 20 minutes.
In a large bowl, combine the lettuce, salami, mozzarella cheese, Cheddar cheese, tomato, olives and chives. Mix well to combine. Prepare the dressing by whisking together the tomato sauce, oil, vinegar, sugar, salt, garlic powder, oregano and pepper. Pour enough dressing over salad to coat, toss and serve.
Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 25 minutes. Drain. Cool potatoes until easily handled. Peel and slice into a large bowl. Cool completely, about 30 minutes. Add onion and radishes. Whisk red wine vinegar, mustard, salt, and pepper in a bowl or cup. Drizzle in olive oil, while whisking, until well combined. Stir in chives. Drizzle over potato mixture and carefully mix in. Set aside for 15 minutes. Season with salt and pepper.
Rinse chicken and place into a large stockpot. Add broth and water to cover. Put in the onion, celery stalk and carrot. bring to a boil, reduce heat and simmer until the chicken is falling off the bones, about 45 minutes. Remove chicken from the broth and set aside to cool. Discard onion, celery and carrot. Add rice and continue to simmer for 20 minutes, until rice is tender. Separate the chicken meat from the bones and skin. Shred and return to the pot. Serve hot with corn bread and salad.
Pour chicken broth into a large soup pot and place over medium heat. Add chicken and any accumulated juices from the chicken to the broth. Stir corn, dry soup mix, and chicken soup base into broth mixture. Simmer soup for 20 minutes. Add noodles to soup and simmer until tender, about 10 minutes. Season with salt and black pepper.
Preheat oven to 400 degrees F (200 degrees C). Combine apples, 3/4 cup sugar, raisins, walnuts, and cinnamon in a large bowl for the filling. Dust a flat work surface lightly with flour. Unroll puff pastry and sprinkle lightly with flour. Roll out slightly and mark into 3 equal sections. Spoon filling into the central section then fold over the section on the left and brush with egg. Fold the right section on top, just like a letter. Make shallow diagonal cuts in the top layer of the apple strudel. Brush with egg and sprinkle with 1 tablespoon sugar. Bake in the preheated oven until apple studel is puffed up and golden, 25 to 30 minutes.
In a large punch bowl, combine cranberry juice, pineapple juice and sugar. Stir until sugar is dissolved. Add almond extract and pour in the ginger ale.
Preheat oven to 350 degrees F (175 degrees C). Place potatoes in a pot, cover with water, and bring to a boil. Boil for 20 minutes, or until tender. Drain off water, then mash potatoes with hot milk and olive oil until fluffy. Set aside. In a nonstick skillet, brown the turkey and ground beef. Add onion and saute for 5 minutes. Add carrot and saute an additional 5 minutes. Drain off any excess fat. Add beef broth to meat mixture and bring to a boil. In a small bowl whisk together cornstarch and water. Add cornstarch mixture and tomato paste to meat mixture. Simmer until thickened, stirring frequently. Add peas, salt, and pepper. Stir well, then spoon mixture into a 2 quart casserole dish. Top with potatoes, then sprinkle with cheese. Bake in preheated oven for 35 minutes or until potatoes are browned.
Combine water, salt, and rhubarb in a saucepan; bring to a boil. Add oats and cinnamon. Reduce heat to low; cover and cook, stirring occasionally, 5 to 8 minutes. Remove from heat; stir in flaxseed meal, honey, coconut oil, and chia seeds.
Preheat oven to 325 degrees F (165 degrees C). Grease two 8x4 inch loaf pans. Mix the flour, sugar, baking soda, baking powder and salt. Add the eggs, sour cream and raisins and mix until just combined. Distribute batter evenly between the two pans. Bake loaves at 325 degrees F (165 degrees C) for 1 hour.
Place ingredients in the bread machine pan in the order suggested by the manufacturer. Select the dough cycle. Divide dough into two unequal parts, and shape into loaves. Place in one 9 x 5 inch loaf pan and one 7 x 3 inch loaf pan; non-stick pans are preferable, but greased and floured normal pans will suffice. Cover, and allow to raise until doubled in size. Bake at 400 degrees F (205 degrees C) for about 15 minutes. Grandma bakes hers longer for a more browned and chewier crust.
Season tilapia fillets on both sides with salt and pepper. Mix 3 tablespoons flour and garlic powder together in a shallow bowl. Dredge tilapia fillets in flour mixture; shake off excess. Melt 3 tablespoons margarine in a large skillet over medium-high heat. Cook fillets in the hot margarine for 2 minutes. Flip; cook until crust is crisp and flesh just starts to flake when pressed with a fork, about 1 minute more. Transfer fillets to a paper towel-lined plate. Melt remaining 1 tablespoon margarine in the same skillet over medium heat. Scrape the browned bits of fish off the bottom of the skillet with a wooden spoon. Stir in remaining 1 tablespoon flour until thickened. Add lemon juice and capers. Pour fish stock into the skillet; cook, stirring frequently, until reduced by half, 5 to 10 minutes. Return fillets to the skillet and spoon reduced stock on top. Garnish with parsley.
Preheat oven to 375 degrees F (190 degrees C). Prepare a large baking pan with cooking spray. Whisk together the olive oil, cumin, coriander, paprika, turmeric, oregano, pepper, and chili powder in a large bowl. Place the egg whites in a separate large bowl. Toss the potato wedges first with the egg whites and then with the olive oil mixture. Arrange the seasoned wedges in a single layer on the prepared baking pan. Bake in the preheated oven, turning occasionally, until crispy, about 40 minutes.
Preheat the oven to 375 degrees F (190 degrees C). Heat oil in a cast iron skillet until shimmering. Add onion, green pepper, and salt. Cook and stir until soft, about 5 minutes. Add ground chuck and garlic; cook until meat is browned, about 5 minutes. Drain fat if desired. Add beans, chile cooking sauce, and tomatoes. Cook until sauce thickens slightly, about 5 minutes. Bring water to a boil in a medium saucepan. Add cornmeal and salt; cook until thick and creamy, about 2 minutes. Remove from heat. Add corn, Monterey Jack cheese, and jalapeno. Stir well and spread over meat mixture. Bake in the preheated oven until top is golden and filling is bubbling, about 45 minutes. Remove from oven and let stand for 15 minutes before serving.
In a large skillet over medium heat, cook bacon until crisp. Remove from pan, break into 1/2 inch pieces, and set aside. Drain bacon grease, and return pan to heat. Saute onions over medium heat until tender. Stir in garlic and cook 1 minute more. Stir in bacon and tomatoes. Cover, reduce heat and simmer 15 to 20 minutes. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Stir basil, oregano and parsley into tomato sauce. Add salt and pepper to taste. Cook 5 minutes more. Toss with hot pasta. Top with grated Parmesan cheese when serving.
Heat a skillet or griddle over medium heat, and coat with cooking spray. Spread 1 tablespoon of peanut butter onto one side of each slice of bread. Place banana slices onto the peanut buttered side of one slice, top with the other slice and press together firmly. Fry the sandwich until golden brown on each side, about 2 minutes per side.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking sheet. In a bowl, blend the tomato paste, honey, and basil. Knead the Italian seasoning into the frozen bread dough, and roll into a 12-inch circle on the prepared baking sheet. With a fork, poke holes in the surface of the dough. Drizzle with olive oil. Brush with the tomato paste mixture. Sprinkle with Parmesan cheese. Bake 30 minutes in the preheated oven, until the bread is lightly browned.
In a large bowl, stir together tomatoes, cucumber, onion, bell pepper, and jalapeno pepper. Season with lemon juice, balsamic vinegar, olive oil, salt and pepper. In a blender or food processor, puree half of the mixture until smooth. Return to bowl, stir in dill and mix well. Cover and chill for at least one hour before serving.
Preheat the oven to 400 degrees F (205 degrees C). Dissolve the baking soda in the warm water. Cream the shortening with the brown sugar until light. Stir in the eggs, baking soda mixture, coconut, oatmeal, dates or raisins, nuts and flour. Mix until combined. Drop by teaspoonfuls onto baking sheets. Bake at 400 degrees F (205 degrees C) for 8 to 10 minutes.