HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve sugar in lukewarm water in a large bowl and sprinkle yeast over the top. Let yeast activate until it forms a creamy layer on top of the water, about 10 minutes. Rinse raisins and pat dry with paper towels. Stir raisins into yeast mixture; beat eggs, lukewarm milk, and salt into yeast mixture. Beat flour into liquid ingredients until dough is smooth. If dough is too sticky, beat in 1/4 cup more flour. Cover dough and set aside in a warm place to rise until doubled, about 1 hour. Heat vegetable oil to 375 degrees F (190 degrees C) in a large saucepan or deep fat fryer. Scoop up dough by tablespoon and drop, a few at a time, into the hot oil. Fry until lightly browned; drain on wire racks set over paper towels. Dust with confectioners' sugar.
Place octopus in a pot and add enough water to cover; add red wine vinegar. Bring liquid to a boil, cover pot, reduce heat to medium, and simmer until a toothpick goes through the thickest part of the octopus smoothly, about 30 minutes. Remove octopus from pot and chop into bite-size pieces. Discard water-vinegar mixture. Combine orzo and chicken broth in a small pot over medium heat; allow orzo to absorb the chicken broth, adding more water, about 1 tablespoon at a time, if orzo gets too dry. Cook until orzo is tender yet firm to the bite, 5 to 8 minutes; drain. Heat oil in a skillet over medium-high heat; saute yellow bell pepper, mushrooms, and olives until tender, 5 to 10 minutes. Season bell pepper mixture with black pepper. Mix orzo, spinach, and octopus into bell pepper mixture until spinach begins to wilt from the heat of the orzo. Add lemon juice to orzo mixture; top with feta cheese.
Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet. Brush 5 sheets phyllo dough with butter and stack sheet on top of each other. Repeat with remaining sheets. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add zucchini, broccoli, and string beans, cover, and steam until tender, 2 to 6 minutes. Toss vegetables, feta cheese, and thyme in a large bowl; season with salt and pepper. Spread vegetable mixture over evenly over the stacks of phyllo dough. Roll phyllo dough, beginning widthwise, over the vegetables. Transfer both rolls to the baking sheet and brush with egg. Bake in the preheated oven until brown and crisp, 30 to 40 minutes. Let vegetable rolls to rest for 5 minutes before slicing.
Preheat the oven to 375 degrees F (190 degrees C). Cook ground beef in a skillet over medium-high heat until evenly browned. Drain excess grease. Season with garlic, salt and pepper. Stir in the onion soup, Worcestershire sauce and mustard, and bring to a boil. Mix together the cold water and flour, and stir into the sauce. Simmer over low heat for a few minutes, then set aside. Meanwhile, place potatoes in a saucepan and add enough water to cover. Bring to a boil, and cook for 3 minutes, not until tender. Drain. Spread half of the beef mixture in the bottom of a 9x13 inch baking dish. Arrange half of the potatoes over the beef. Cover with a layer of mixed vegetables. Repeat layers. Cover the dish, and bake for 50 minutes in the preheated oven. Uncover, and sprinkle shredded cheese over the top. Bake for an additional 10 minutes to melt cheese.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9x9 inch baking dish. Combine the artichoke hearts, feta, mayonnaise, Parmesan cheese, pimientos, and garlic in a bowl; blend thoroughly. Spoon into prepared baking dish. Bake in preheated oven until top is lightly brown, 20 to 25 minutes. Remove and garnish with tomatoes and green onions.
Over medium-high heat, melt butter in a large saucepan. Add pork chops and cook until browned on both sides. Season with salt and pepper. Top with onion slices. In a bowl, stir together soup, ketchup and Worcestershire sauce. Pour soup mixture over pork chops. Cover pan and simmer until meat is no longer pink inside and thermometer reads 145 degrees F (63 degrees C), about 40 to 60 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease 2 muffin tins with cooking spray. Mix soy milk, applesauce, vinegar, and vanilla extract together in a bowl. Sift white whole wheat flour and whole wheat flour together into a separate bowl. Add oats, baking soda, and salt in a separate bowl. Mix in soy milk mixture until smooth. Let batter sit for 5 minutes. Fold strawberries into the batter. Fill muffin tins 2/3 full of batter. Bake in the preheated oven until muffin tops are brown and sides pull away from the tin, 30 to 40 minutes.
Preheat oven to 350 degrees F (175 degrees C). Melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes. In a shallow bowl, mix the bread crumbs, Parmesan cheese, Cheddar cheese, parsley, oregano, pepper, and salt. Dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. Arrange the coated chicken breasts in a 9x13 inch baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture. Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
Knead together the sesame oil, soy sauce, garlic powder, ground ginger, onion powder, pepper, ground beef, green onion, and water chestnuts in a bowl until evenly combined; form into four patties. Heat the peanut oil in a skillet over medium-high heat. Cook in the skillet until the burgers are cooked to your desired degree of doneness, about 5 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
Mix the water and cornstarch in a small saucepan over medium-high heat until thickened. Remove from heat, and mix in lemon juice, garlic, sumac, salt, and pepper. Refrigerate until ready to use. In a large bowl, toss together the lettuce, cucumber, tomatoes, green onions, parsley, mint, bell pepper, purslane, and arugula. Toss with the dressing, and serve with pita.
In a small bowl, mix food coloring with milk; add coconut and mix until evenly tinted; set aside. Melt confectioners' coating over a double boiler or in the microwave, stirring every 15 to 30 seconds until smooth. Mix with coconut mixture and place by spoonfuls on waxed paper. Shape mixture like a bird's nest, making a slight indentation in the center of each one. Cool completely and decorate by placing candies in the center of each nest.
In a bowl, whisk together the Dijon mustard and egg yolk. Slowly pour in olive oil while whisking rapidly. After all the olive oil is in the mixture, blend in the garlic and lemon juice. Season with salt and pepper.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch springform pan. In a medium bowl, mix graham crackers, cinnamon, 2 tablespoons brown sugar, and butter. Press mixture into the prepared springform pan to form a crust. Bake 10 minutes in the preheated oven, until lightly browned. In a large bowl, blend cream cheese, sweet potatoes, 1/4 cup brown sugar, light cream, eggs, and vanilla. Pour into the baked crust. Bake pie 1 hour in the preheated oven, placing marshmallows on top to melt during the last 10 minutes.
Preheat oven to 350 degrees F (175 degrees C). Butter an 8-inch by 10-inch baking dish. Mix pecans, 1/3 cup white sugar, brown sugar, cinnamon, salt, and melted butter thoroughly in a mixing bowl until all components are coated with butter, 3 to 4 minutes. In a separate bowl, whisk together flour, salt, baking powder, and baking soda. In another bowl, mix together butter and 1 cup sugar with a spatula until well blended. Add 1 egg and whisk until mixture is smooth, 2 to 3 minutes. Whisk in second egg until thoroughly incorporated. Add vanilla and sour cream; whisk together. Add flour mixture to wet ingredients; whisk until flour disappears (do not over mix). Spread one half of the batter evenly into the bottom of the prepared baking dish. Scatter one half of the crumb mixture evenly over the top of the batter. Top with the rest of the batter and spread carefully to evenly distribute, trying not to disturb the crumbs. Top with the rest of the crumb mixture. Very gently press crumbs into batter. Bake in preheated oven until a bamboo skewer comes out clean, 30 to 35 minutes. Let cool slightly before serving.
Preheat oven to 350 degrees F (175 degrees C). Make the pastry dough by creaming together 12 ounces of cream cheese with 1 pound of butter and the sugar in a large bowl until thoroughly blended. Mix in the flour, a little at a time, until the dough is workable. Cut the dough into 4 equal-sized pieces, roll the pieces into balls, and refrigerate until needed. To make the filling, mash 12 ounces of cream cheese with brown sugar, pumpkin pie spice, cinnamon, and salt in a bowl until smooth and well combined; beat in eggs, one at a time, incorporating each egg before adding the next one. Mix in the pumpkin, evaporated milk, and vanilla extract until the filling is smooth. Cut each dough ball in half, and cut each half into 12 pieces (96 total pieces). Working in batches, press each small piece of dough into the bottom and up the sides of mini muffin cups. Fill the little crusts almost to the top with the pumpkin filling. Refrigerate unused dough until you need it to make the next batch. Bake in the preheated oven until the filling is set and the crusts are lightly golden brown, 25 to 30 minutes. Allow to cool completely before frosting. Mash 1/2 cup of butter, the shortening, and 8 ounces of cream cheese together in a bowl until thoroughly combined, and mix in the confectioners' sugar and marshmallow creme until smooth and creamy. Spread or pipe the frosting onto the cooled tarts. Sprinkle each tart with a few chopped pecans. Refrigerate until serving.
Wash 4 (3 ounce) jars in soap and hot water; dry well. Pulse yellow and brown mustard seeds a few times in a spice grinder to crack the seeds. (Alternatively, use a blender, rolling pin, mortar and pestle or a small food processor. The key is to crack the seeds to release the flavor.) Stir together cracked seeds, mustard powder, Dr Pepper(R), honey, salt, thyme, and turmeric (if using) in a bowl. Cover loosely and set aside for 10 minutes for a very spicy mustard or up to 1 hour for a more mellow mustard. Add vinegar, stirring thoroughly. If a smoother consistency is more to your liking, puree the paste and vinegar in a blender until smooth. (The mustard will thicken as it sits; don't worry if it seems loose.) Divide equally among prepared jars, allowing 1/2- to 3/4-inch of headspace in each jar. Cover the jars and let stand at room temperature for 2 days before using. This curing period removes any remaining bitterness, smoothing the edges. Mustard can be stored without refrigeration for months. If it dries out, add liquid (such as water, wine, or beer), a few drops at a time, and stir to reconstitute.
Blend condensed milk, heavy cream, whiskey, eggs, chocolate syrup, vanilla extract, and coconut extract together in a blender on medium-high for 2 minutes. Pour mixture into a dark glass bottle and refrigerate for 2 days to allow flavors to blend.
Preheat oven to 350 degrees F (175 degrees C). Combine chicken, cream cheese, and salsa in a small saucepan. Heat over medium heat until warmed through, 5 to 10 minutes. Stir in heavy cream and fajita seasoning until combined. Stir in 1 cup shredded Cheddar cheese. Transfer mixture to a 1-quart baking dish. Top with 2 tablespoons shredded Cheddar cheese. Bake in preheated oven until cheese is melted and dip is hot, 10 to 15 minutes. Serve with Snack Factory(R) Original Pretzel Crisps(R).
Brown ground beef with Recipe Ready Chopped Green Peppers, Onions in medium saucepot. Add remaining ingredients and simmer uncovered, 20 minutes.* Serve, if desired with shredded Cheddar cheese and sour cream.
Heat oil in a large skillet over medium-high heat. Working in batches, cook chicken breasts in hot oil until browned on both sides, 4 to 6 minutes per side. Transfer browned chicken to a slow cooker. Cook bacon in the same skillet, turning occasionally, over medium-heat until evenly browned, about 10 minutes. Transfer bacon to the slow cooker. Stir red wine, chicken stock, garlic, rosemary, bay leaf, salt, and pepper into the slow cooker. Cook chicken mixture in the slow cooker set to Low until chicken is tender, 4 to 5 hours.
Stir water, salt, brown sugar, Worcestershire sauce, garlic, thyme, rosemary, peppercorns, allspice berries, and bay leaf together in a large pot; bring to a boil. Set aside to cool completely before brining turkey.
Cook and stir Italian sausage in a skillet over medium heat, breaking the sausage into crumbles as it cooks, until well browned, 5 to 8 minutes. Drain excess grease; set sausage aside. Preheat oven to 350 degrees F (175 degrees C). Oil the bottom and sides of a 10-inch springform pan with olive oil. Cut 1/3 of the dough off the loaf and set aside under a cloth. Form the remaining 2/3 dough into a ball and roll into a 14-inch circle on a floured work surface. Line the springform pan with rolled dough, allowing dough to hang over the edge by 2 inches all around. Layer half the cooked Italian sausage, half the mozzarella cheese, half the ham, half the provolone cheese, half the salami, and half the pepperoni into the pie crust. Spoon and spread half the ricotta cheese over the layers of meat and cheeses. Sprinkle half the Parmesan cheese over the ricotta. Pour half the 8 beaten eggs over the layers; continue layering the remaining meats, sliced cheeses, ricotta cheese, and then Parmesan cheese. Pour remaining beaten eggs over the last layer of Parmesan cheese. Roll out remaining piece of bread dough to a circle about 12 inches in diameter; lay the piece over the pie to form the top crust. Roll and pinch the bottom crust overhang over the top crust to seal in the filling. Beat 1 egg with water in a small bowl; brush the top of the pie with egg wash. Bake pie in the preheated oven until the crust is golden brown and the filling is set, 50 to 60 minutes. A toothpick inserted into the middle of the crust should come out without raw egg. Allow pie to cool in the pan for at least 25 minutes before releasing the spring and removing pie from the pan. Transfer to a serving platter and cut into wedges for serving.
Slice the French bread on a slant, giving each side of the slice a nice surface area. Slice the brick of cream cheese into 1/2 inch thick slices. Make a slit in each slice of French bread through the crust to form a pocket. Place a slice of cream cheese in each pocket; set aside. In a small bowl, beat together eggs, Irish cream liqueur, cinnamon and nutmeg. Melt butter in a griddle or frying pan over medium-low heat. Briefly dip the bread slices in the egg mixture and place on the griddle. Brown on both sides and serve warm with a dollop of orange marmalade on top.
Cut pork into eight 2x3-inch pieces. Heat oil in a 6-quart Dutch oven over high heat. In 2 batches, sear pork, fat sides first, until light golden, 30 to 60 seconds per side. Transfer to a plate. Pour out all but 1 to 2 tablespoons of the drippings. Add 1/3 cup sugar to pot; melt, stirring if needed, over medium-high heat. Cook until a light caramel color, about 1 minute. Reduce heat to medium, then return pork to pot, turning pieces to coat. When sugar darkens to an orange color, after about 1 minute, add water; stir to loosen any sugar stuck to the bottom. Add green onions, garlic, sherry, soy sauce, molasses, star anise, and remaining 2 tablespoons sugar. If needed, add up to 1/2 cup additional water to nearly cover pork. Bring to a boil, then reduce heat to medium-low. Simmer, covered, turning occasionally, until a knife inserted 1/4 inch into the fat layer meets little resistance, about 1 hour and 45 minutes. Transfer pork to a plate with a slotted spoon; loosely cover. Skim fat and drain solids from cooking liquid. Return 4 cups liquid to pot and bring to a boil; simmer over medium-high heat until reduced to about 1 cup, about 30 minutes. Sauce will thicken more as it cools. Slice pork into twenty-four 1/2-inch-thick pieces. Working in batches, warm pork with half the sauce in a large nonstick skillet over medium to medium-high heat. Turn pork frequently to coat and, if desired, let sear slightly. Garnish with cucumber slices and sliced green onion.
Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Cut each egg in half lengthwise; place yolks in a bowl. Mash yolks with a fork; stir in onion, cream cheese, mayonnaise, horseradish, cumin, and dry mustard. Place egg whites cut-side-up on a serving platter. Spoon yolk mixture into egg white halves; sprinkle with chili powder.
Preheat the oven to 350 degrees F (175 degrees C). Lay out about 18 cupcake (muffin) papers on a baking sheet or place them in a muffin pan. In a medium bowl, cream together the sugar and margarine until light and fluffy. Beat in the eggs one at a time using an electric mixer, or the whole thing may be mixed in a blender. Add cinnamon and ginger to the batter and mix well. Stir in the flour until well blended. Spoon a generous tablespoon of the batter into each paper, and level it out. Bake for 15 to 20 minutes in the preheated oven, until the tops spring back when lightly pressed. Dust with confectioners' sugar and cardamom when cooled.
Take ice cream out of freezer to soften. It should be easy to spread and not melted. Rip the angel food cake into chunks (about 2 inches). Place a layer of cake on the bottom of one 9 or 10 inch tube pan. Spread a layer of the softened ice cream on top. Repeat layers until cake and ice cream are gone. Put cake in freezer for at least 2 to 3 hours. When ready to serve remove cake from freezer and place cake onto a serving dish, removing pan.
Blend almond milk, honey, pumpkin puree, vanilla extract, and pumpkin pie spice together in a blender; store in an airtight container in the refrigerator.
Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners. Mix bananas, egg, coconut sugar, almond butter, cocoa powder, vanilla extract, baking soda, cinnamon, and sea salt together in a bowl using an electric mixer; add almond flour and tapioca flour and mix well. Fold chocolate chips into batter and spoon into the prepared muffin cups. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 minutes.
Whisk eggs in a bowl until light and fluffy. Add ricotta cheese; whisk until smooth. Mix in sugar and enough matzo meal to bind batter into a thick consistency. Heat oil in a skillet over medium-high heat. Plop batter by heaping tablespoons into the skillet. Cook until browned, about 1 minute; flip and flatten pancake. Cook until other side is browned, about 1 minute more. Repeat with the remaining batter.
Melt the butter in a large saucepan over medium heat. Stir in the flour and cook until the flour has turned golden brown, about 3 minutes. Whisk in the vegetable stock and bring to a boil over high heat. Whisk in the pumpkin puree until no lumps remain, then add the chipotle peppers, half-and-half cream, sofrito, Worcestershire sauce, salt, and paprika. Return to a simmer, then reduce heat to medium-low, and cook for 8 minutes until thickened and hot.
Measure the lentils into a saucepan and fill with enough water to cover them by 1 inch. Bring to a boil, and cook until tender, about 45 minutes. Check occasionally and add more water if needed. Drain and set aside to cool. Preheat the oven to 375 degrees F (190 degrees C). Grease an 8x4 inch loaf pan. In the bowl of a food processor, combine the onion, carrot, bell pepper and wheat germ. Pulse until finely chopped. Transfer to a bowl. Put the lentils into the food processor and process into a paste. Spoon the lentils into the bowl with the vegetables and mix in the rice, bread crumbs, flax seed, egg whites, tomato sauce and olive oil. Season with thyme, cayenne pepper and salt. Spoon the mixture into the prepared loaf pan. Bake for 45 minutes in the preheated oven, until heated through and browned on the top. Cool slightly before slicing and serving.
Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Add 1 tablespoon oil, chicken, and sausage to the pot and cook for 6 minutes. Remove meat with a slotted spoon and set aside. Add 1/2 cup oil and flour to the pot. Whisk until roux is the color of peanut butter, about 10 minutes. Add onion, bell pepper, celery, and garlic. Cook, stirring continually to prevent burning, for 5 minutes. Turn pot off. Add broth, tomatoes, okra, black pepper, cayenne pepper, thyme, Creole seasoning, and Worcestershire sauce to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions and set timer for 4 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. Serve immediately.
Heat a skillet over medium heat; add pecans and cook, stirring frequently, until toasted, about 5 minutes. Preheat oven to 425 degrees F (220 degrees C). Cover a baking sheet with aluminum foil, ensuring the foil goes up the sides of the sheet to catch all the juices. Combine cauliflower, olive oil, garlic, 2 teaspoons thyme, 1 1/2 teaspoons salt, and black pepper in a bowl; spread over 2/3 of the prepared baking sheet. Season chicken with remaining 1 teaspoon thyme, 1 teaspoon salt, and ground black pepper. Wrap each chicken breast with 2 pieces bacon, covering the entire surface of the chicken. Arrange chicken in 1 row down the remaining 1/3 of the baking sheet. Mix brown sugar and chili powder together in a bowl and sprinkle half of it over the bacon-wrapped chicken. Bake in the preheated oven for 25 minutes; stir cauliflower and flip bacon-wrapped chicken using tongs. Sprinkle the remaining brown sugar mixture over chicken. Continue baking until chicken is no longer pink in the center and bacon is crisp, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Broil for a few minutes if bacon needs crisping. Remove chicken from baking sheet and stir cauliflower into the bacon and chicken drippings. Stir in toasted pecans and parsley. Spoon cauliflower into bowls and top with bacon-wrapped chicken.
Mix together pork, liver, onions, salt and pepper. Put into casings and boil in water for one hour.
Cook the chicken and garlic in a 10-inch nonstick skillet over medium-high heat until it's well browned, stirring often. Remove the chicken from the skillet. Add the stock, tomatoes, Italian seasoning and rice to the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes. Stir in the cheese. Return the chicken to the skillet. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender.
Place kombu in a saucepan and cover with water. Bring to a boil. Reduce heat to medium-low, cover, and simmer until kombu has softened, about 5 minutes. Drain and cool until easily handled, 5 to 10 minutes. Slice rehydrated kombu into thin strips. Whisk honey, soy sauce, ginger, and rice vinegar together in a large bowl. Add kombu, carrots, cucumbers, and sesame seeds; toss to combine. Let sit in the refrigerator until flavors combine, 10 to 15 minutes.
Preheat oven to 350 degrees F (175 degrees C). Butter a 2-quart casserole dish. Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain well and pour into prepared casserole dish. Meanwhile, place the Cheddar cheese, hot milk, flour, onion, Worcestershire sauce, pepper, salt, mustard powder, and garlic powder in the bowl of a blender. Blend until cheese is melted and onion is finely chopped. Pour cheese mixture over macaroni. Sprinkle top with wheat germ and Parmesan cheese. Bake uncovered for 30 minutes.