HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch pan. Bring water to a boil in a small saucepan. Dissolve 1 cup sugar in boiling water, then add 3 tablespoons butter. Remove from heat, and set syrup aside to cool. In a large bowl, whisk together flour, baking powder, and salt. Cut in 1/2 cup butter. Stir in milk; mix lightly. Roll out on a floured surface into a rectangle shape about 12 inches long. In another bowl, combine rhubarb, cinnamon, and 1 cup sugar. Spread evenly over roll, leaving a 1/2 inch edge. Roll dough tightly lengthwise, and seal the seam. Cut into twelve 1 inch sections. Arrange rolls in prepared pan. Pour syrup over rolls. Bake in preheated oven for 40 minutes, or until lightly browned.
Prepare rice according to package directions. Microwave peas on high for 2 minutes, or until heated through. Fold warm peas and cranberries into cooked rice.
In a medium skillet, melt butter over medium heat. Stir in onion and saute until softened. Stir in sugar and continue to cook until onion caramelizes. Rinse liver and remove thin outer membrane. Slice liver into 1/4 to 1/2 inch thick slices. Heat remaining butter in a medium skillet over medium heat Dredge liver slices in flour and brown in melted butter for about 1 to 1 1/2 minutes per side. Remove from heat and season to taste with salt and pepper. Serve liver smothered with caramelized onions.
In a blender or food processor, combine 3 cups cooked chicken, eggs, 3/4 cup chicken broth, 1 cup flour, parsley, 2 teaspoons salt, pepper and tarragon. Process until smooth. In a large pot, bring 4 cups chicken broth to a boil. Drop dumpling mixture by rounded spoonfuls into boiling broth. Simmer, uncovered, 5 to 8 minutes, until well formed and slightly browned. Remove with a slotted spoon and drain on paper towels. Reserve dumpling cooking liquid. In a large pot melt butter over medium heat. Cook onion, celery and garlic in butter until onion is translucent. Stir in 1/2 cup flour until fully incorporated. Pour in 2 quarts chicken broth, stirring constantly. Bring to a boil. Introduce 1 1/2 teaspoons salt and carrots. Cover, reduce heat, and simmer 15 minutes. Stir in dumplings, reserved liquid and 3 cups cooked chicken. Simmer 15 minutes more before serving.
Butter a baking sheet, and set aside. Melt margarine in 2 quart saucepan. Add sugar, and stir over medium heat until sugar dissolves. Stir in water and the corn syrup. Cook over medium heat, stirring often, to 270 degrees F (132 degrees C). Remove from heat, and quickly stir in coarse nuts. Spread on to prepared baking sheet. Sprinkle chocolate over hot candy; when it begins to melt, spread evenly over the top. Top with nuts. Refrigerate until firm. Break into small pieces to serve.
In a skillet over medium heat, brown the ground beef with the onion. Drain fat. Combine ranch-style beans, cumin, garlic, cabbage and green pepper in crock pot. Stir in stewed tomatoes, celery, picante sauce, water, and beef mixture. Salt and pepper to taste. Cover and cook for 6 to 8 hours.
Toss diced apples with lemon juice in a salad bowl. Beat Neufchatel cheese, whipped cream, brown sugar, mayonnaise, and vanilla extract together in a separate bowl until dressing is smooth and creamy. Stir grapes and celery into apples and toss lightly with dressing to coat. Top salad with walnut halves and sweetened dried cranberries.
Preheat an outdoor grill for high heat and lightly oil the grate. Mix lamb, shallot, mint, paprika, cumin, salt, coriander, cinnamon, black pepper, and adobo together gently in a bowl. Form lamb mixture into 8 cylinders approximately 1x3 inches in size, using about 3 tablespoons of mixture per cylinder. Reduce grill heat to medium; transfer lamb to grill and cook until no longer pink in the center and the juices run clear, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from grill. Mix yogurt, tahini, and lemon juice together in a bowl until sauce is uniform. Spread 1/4 of the yogurt sauce down the middle of each pita; top with lamb, tomato, feta cheese, and lettuce.
Mix sugar, cocoa powder, cornstarch, and salt together in a saucepan. Stir in milk. Bring to a boil over medium heat and cook, stirring constantly, until mixture thickens and coats the back of a spoon, about 5 minutes. Remove from heat. Add tahini and vanilla extract; stir well.
Heat olive oil in a large saucepan over medium-high heat. Saute the chopped onion, green onion, and mushrooms until tender. Stir in the spinach a handful at a time and cook to wilt. Whisk together 2 cups of milk with the flour in a small bowl. Pour into saucepan, and add remaining milk and chicken broth. Cook over medium heat until thickened. Stir in undrained oysters and cheese. Cook, stirring often, until cheese has melted.
Place pork loin, salsa, and chipotle peppers in a slow cooker. Pour in enough water to cover the pork halfway. Cook on High until pork is very tender, 4 to 5 hours. Transfer to a cutting board; shred with a fork and knife.
Toss tomatoes, cucumber, onion, fontina cheese, olives, basil, oregano, parsley, salt, and black pepper with olive oil and balsamic vinegar in a large bowl. Allow mixture to rest for 10 minutes. Place bread cubes in a large dish. Pour tomato mixture over bread and toss to coat. Bread salad should be served within 2 hours.
Combine tuna, eggs, onion, and celery in a large bowl. In a small bowl, stir together mayonnaise, relish, honey mustard, celery seed, seasoned salt, and pepper. Pour over the ingredients in the other bowl, and stir gently to coat. Serve at room temperature or chill until ready to serve.
Combine the water and mushrooms in a saucepan; let stand 10 minutes. Bring to a boil; remove from heat and let stand another 20 minutes. Strain through a mesh strainer before using.
Combine water, vinegar, and liquid smoke in the pot of a multi-functional pressure cooker (such as Instant Pot(R)). Place rack in the bottom of the pot. Season baby back pork ribs with salt and pepper on both sides. Cut rack in half. Place ribs in a teepee formation onto the rack. Pour a little barbeque sauce onto each half and let run down the sides. Close and lock the lid. Select Meat setting according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build. Wait 15 minutes before releasing pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking pan with aluminum foil. Place ribs onto the prepared baking pan and slather with barbeque sauce. Cook under the broiler for 5 minutes. Remove and immediately add more sauce.
Sift flour, cinnamon, salt, and baking soda together in a bowl. Beat butter and sugar with an electric mixer in a large bowl until smooth. Beat eggs, one at a time, into butter mixture until completely incorporated. Beat vanilla extract in with the last egg. Mix flour mixture into egg mixture until just incorporated. Fold in the chocolate chips, mixing dough just enough to evenly combine. Wrap dough in plastic and chill overnight. Preheat oven to 375 degrees F (190 degrees C). Roll cookie dough out on a lightly floured surface and cut into desired shapes with cookie cutters. Arrange cookies about 1 1/2 inch apart on baking sheets. Bake in the preheated oven until the edges are golden, 8 to 10 minutes. Allow the cookies to cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.
Whisk honey, soy sauce, chili sauce, cumin, and vegetable oil together in a bowl.
Melt coconut oil in a skillet over medium heat; add tomato, onion, garlic, and scotch bonnet chile pepper. Cook and stir tomato mixture until onion is almost translucent, about 5 minutes. Pour sardines and soybean oil into tomato-onion mixture; mash fish with a fork until incorporated. Cover skillet, reduce to low, and cook until sardines are heated through, about 3 minutes. Season with salt and pepper. Serve sardine mixture over rice.
Whisk together the soy sauce, ginger, gin, water, sugar, and salt in a small bowl. Arrange wings in a single layer in baking dish. Pour the soy sauce mixture over the wings. Allow wings to marinate 30 minutes. Pour oil into a 2-quart saucepan; heat oil to 375 degrees F (190 degrees C). Drain and discard marinade from wings. Cook wings in batches in heated oil until brown and no longer pink on inside, 10 to 15 minutes. Drain cooked wings on paper towels before serving.
In a blender, blend the kiwi, banana, blueberries, strawberries, ice, orange juice, and yogurt until smooth.
Preheat oven to 350 degrees F (175 degrees C). Place chops and onion slices in a casserole dish. In a bowl mix together: vinegar, ketchup, mustard and brown sugar. Pour mixture over chops. Bake in oven for 1 1/2 to 2 hours.
Place the bouillon cubes, onion, potatoes, and cabbage into a large soup pot. Pour in enough water to cover the vegetables by about 1 inch. Bring to a boil, then simmer over medium heat for 15 minutes. Add the sausage, and cook for an additional 20 minutes. Reduce heat to low, and stir in cheese and evaporated milk. Cook just until heated through and cheese is melted - do not allow the soup to boil. Remove from heat, and serve immediately.
Combine water, 1/2 cup flour, yeast, and sugar in a bowl; stir well and let sit until mixture is foamy and bubbling, about 20 minutes. Stir 2 cups flour, 2 tablespoons olive oil, and salt into yeast mixture using a wooden spoon until dough holds together; turn onto a lightly floured work surface. Coat the inside of a large bowl with 2 1/2 teaspoons olive oil. Knead dough, adding small amounts of flour as needed, until soft and slightly sticky, about 10 minutes. Form dough into a ball and place in the prepared bowl; drizzle about 1/2 teaspoon olive oil over dough and spread to coat entire ball. Cover bowl with a clean kitchen towel and place in a warm area of the kitchen until dough is doubled in size, about 2 hours. Punch dough down and place in a large resealable plastic bag; refrigerate 8 hours to overnight. When ready to use, remove dough from refrigerator and bring to room temperature before using.
Preheat oven to 375 degrees F (190 degrees C). In a large bowl, combine the ricotta cheese, egg, garlic powder, onion powder, Italian-style seasoning and half the mozzarella cheese and mix well. Place a spoonful of mixture onto a slice of roast beef and roll. Repeat with remaining beef. Spread 1/2 cup of the spaghetti sauce on the bottom of a 9x13 inch casserole dish. Place the beef rolls in the baking dish seam side down. Pour the remaining sauce over the beef rolls. Bake covered at 375 degrees F (190 degrees C) for 40 minutes, add the remaining mozzarella cheese over the top and bake for an additional 3 minutes, uncovered, until cheese is melted.
Mix the butter, blue cheese, flour, and salt in a food processor, and process until smooth. Transfer to a bowl, and stir in the walnuts. Cover, and chill 5 minutes in the refrigerator. Divide dough in half. Form each half into a log shape. Wrap in plastic wrap, and refrigerate 1 hour, until firm. Preheat oven to 350 degrees F (175 degrees C). Slice the dough logs into 1/4 inch rounds, and arrange rounds on a baking sheet. Bake 12 minutes in the preheated oven.
Stir soy sauce, honey, rice vinegar, sesame oil, brown sugar, sesame seeds, garlic, and ginger together in a small saucepan over medium-high heat. Whisk cornstarch into water in a bowl; add to soy sauce mixture. Cook sauce, stirring regularly, at a simmer until thickened, 5 to 7 minutes.
Heat vegetable oil in a large saucepan over medium-high heat. Add chicken, and cook until it begins to brown on the edges, but is still pink in the center, about 7 minutes. Stir in garlic, red pepper flakes, black pepper, and salt. Cook and stir until the garlic has begun to soften, and the chicken has become firm, about 3 minutes. Stir in potatoes, carrots, and onion. Whisk hot pepper paste into soy sauce until dissolved, then pour into saucepan along with the water. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the chicken is no longer pink in the center, and the potatoes are tender, about 25 minutes. Stir occasionally.
Combine the cider and brown sugar in a saucepan. Wrap the cinnamon sticks, allspice, cloves and lemon zest in cheesecloth and add to the cider mixture; bring to a boil; reduce heat and simmer 15 minutes. Remove the spice bundle and stir in the rum and butterscotch schnapps. Serve warm in mugs.
In a large mixing bowl, whip cream cheese until soft and fluffy. Beat in sugar and peanut butter. Slowly pour in milk, beating mixture until smooth. Fold whipped topping into mixture. Stir in nuts if desired. Pour mixture into graham cracker crust and freeze until firm. Store any leftovers in freezer.
Bring a large pot of lightly salted water to a boil. Cook pasta shells in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain and rinse with cold water until chilled. Combine salami, romaine lettuce, roma tomatoes, cucumber, and red onion in a large bowl; pour balsamic vinaigrette dressing over salad and toss to coat. Stuff pasta shells with lettuce mixture and sprinkle with Parmesan cheese.
Place the pork chops in a dish; pour 2 cans of the root beer over the chops. Place in refrigerator to marinate at least 2 hours. Remove the pork chops from the root beer; season with salt and pepper. Combine the remaining can of root beer, the beef stock, brown sugar, hot sauce, and Worcestershire sauce in a saucepan over medium heat; simmer the mixture until it reduces to about 3/4 cup. Set aside. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Grill the pork chops on the preheated grill until the no longer pink in the center, about 8 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Brush the chops generously with the reduction sauce and continue cooking for about 2 minutes more per side. Remove from grill and brush with any remaining sauce. Season with salt to taste before serving.
Sift together the flour and sugar in a large bowl. Cut in the shortening until the mixture has a fine crumb or cornmeal texture. Stir in the buttermilk with a fork until a soft dough forms. Turn the dough out onto a floured surface, pulling off any pieces sticking inside the bowl. Gather dough into a ball and knead about 20 times, until smooth and elastic. Wrap in plastic wrap and refrigerate overnight. Preheat oven to 425 degrees F (220 degrees C). Working on a floured surface, roll or pat the dough out to 1 inch thickness. Cut into rounds with a 2 inch biscuit cutter, or the floured rim of a glass, by pressing straight down and up. Twisting the cutter will prevent the biscuits from rising as high. Place biscuits about 1 inch apart on an ungreased baking sheet, and allow to rest a few minutes. Bake in preheated oven until lightly brown, 12 to 15 minutes. Cool on a wire rack. Serve warm.
Spread mayonnaise on one side of each bread slice. Layer ham, provolone cheese, and roasted red bell pepper on the bread; top sandwich with the other bread slice, mayonnaise side down. Heat grill pan over medium heat; place sandwich in the pan and top with another heavy pan. Add 2 heavy cans on top; press down on cans to compress the sandwich. Reduce heat to medium; cook for 3 to 4 minutes. Flip sandwich, replace the pan and cans; cook until cheese is melted, 3 to 4 minutes more.
Preheat grill for medium heat and lightly oil the grate. Stir chile-garlic sauce and honey together in a small bowl. Thread shrimp onto soaked bamboo skewers, piercing through the head and tail ends. Cook the skewers on the preheated grill, frequently turning and basting with the sauce mixture, until shrimp are firm and pink on all sides, about 10 minutes.
Mix butter, habanero pepper, cilantro, garlic, and salt together in a bowl; shape into a log and wrap in plastic wrap. Refrigerate butter mixture until firm, at least 30 minutes.
Heat 1 tablespoon oil in a skillet over medium heat. Place onion, garlic, and tomatoes in the skillet, and season with oregano and thyme. Cook and stir 5 minutes, until onion is tender. Mix in tuna, wine, lemon juice, and remaining olive oil. Continue cooking 10 minutes, stirring occasionally. Bring a large pot of lightly salted water to a boil. Add angel hair pasta. Cook for 3 to 4 minutes, until al dente. Drain, and transfer to a bowl. Toss the cooked pasta with Parmesan cheese. Top with the skillet mixture to serve.
Toast seeds in a frying pan over medium heat for 8 to 10 minutes stirring non-stop, until lightly browned. Transfer the hot seeds to a bowl and mix well with tahini, stirring well to coat all seeds. Spread seeds out in a single layer and cool to room temperature. While cooling, combine juice and garlic in a small bowl. Set aside. Put seeds in food processor or hand held blender along with the juice mixture, soy sauce, celery, minced onion and water; blend until the mixture is fairly fine. Cover and refrigerate if not using the spread within 15 minutes. If spread firms up mix in a tablespoon of water.
Mix all-purpose flour, pastry flour, baking soda, cloves, cinnamon, salt, ginger, and black pepper together in a bowl and set aside. Combine molasses, sugar, and maple syrup in a small saucepan over low heat. Stir constantly to dissolve and remove from heat when a small foam rises to the surface, about 3 minutes. Continue stirring and allow to cool slightly; add butter and let cool to room temperature. Add egg. Pour molasses mixture into flour mixture in the bowl and mix until crumbles hold together when pressed. Knead for 2 minutes, focusing on any dry bits. Form into a flat log and wrap tightly in plastic wrap. Place in the refrigerator for 1 hour to overnight. Preheat the oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper. Cut dough log into small sections and allow to warm up slightly before rolling out between 2 layers of parchment paper to 1/8-inch thickness. Cut shapes with a floured cookie cutter or pastry wheel. Place cookies on the prepared baking sheets. Bake in the preheated oven for 8 to 12 minutes; remove cookies before they brown. Cool on a rack.
Preheat oven to 350 degrees F (175 degrees C). Combine 1 cup sugar, 2 eggs and 1 cup milk. Add baking powder, 3 1/2 cups flour, and salt. Then add warmed, melted shortening and almond flavoring. Flour a cookie sheet (no grease) and drop cookie batter from a teaspoon onto sheet. Bake for 10-15 minutes. Cookies will be cake-like. Be sure to bake them on center rack. To Make Frosting: Mix together confectioners' sugar, 1 tablespoon almond flavoring, water and 2 tablespoons of melted butter. Stir and frost cooled cookies.
Preheat the oven to 350 degrees F (175 degrees C). Place bacon in a 10-inch skillet and cook over medium heat, turning occasionally, until crisp, about 10 minutes. Use a slotted spoon to remove bacon to a paper towel-lined small bowl. Discard half the bacon fat using a spoon. Cook sausage in the hot skillet until browned on both sides, about 5 minutes. Remove to the bowl with the bacon. Heat canola oil and butter in the same skillet over medium heat. Add hash browns and onion. Sprinkle 1/2 teaspoon garlic powder, onion powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper on top and stir together. Spread out the hash browns; cook, without stirring, until browned, about 5 minutes. Turn hash browns over and sprinkle Cheddar cheese evenly over the top. Stir remaining garlic powder, eggs, and milk together in a bowl; season with salt and pepper. Pour egg mixture over the Cheddar cheese-covered hash browns in the skillet. Sprinkle bacon and sausage pieces on top. Bake in the preheated oven until top is puffed, cheese is melted, and a knife inserted into the center comes out clean, 10 to 15 minutes.
Place chicken in a stockpot with water to cover; bring to a boil and cook until juices run clear, at least 20 minutes. An instant-read thermometer inserted into the thickest part of the thigh near the bone should read 165 degrees F (74 degrees C). Remove chicken; set aside to cool. Reserve 1/2 cup of the cooking liquid. Remove chicken meat from bone; cut meat into 1/2-inch by 2-inch strips. Mix cornstarch and cold water together in a small bowl. Toss meat in 1/2 of the cornstarch mixture. Heat peanut oil in a wok or large skillet over high heat. Add chicken mixture, ginger, and chiles; cook and stir until fragrant, 2 to 3 minutes. Add reserved cooking liquid, vinegar, rice wine, peppercorns, and salt. Return to boil; cook and stir until mixture is almost dry, about 3 minutes. Stir in spring onions, monosodium glutamate, and remaining cornstarch mixture; cook until sauce is thickened, 2 to 3 minutes more. Drizzle with sesame oil.
Preheat the oven to 350 degrees F (175 degrees C). Butter and flour an 8-inch round cake pan. Place quince in a bowl and cover with fresh water; add lemon juice and set aside. Cream together eggs and cane sugar in the bowl of a stand mixer on medium speed until pale. Add almond meal, polenta, yogurt, orange juice, orange zest, and baking powder and mix until just combined. Pour batter into the prepared cake pan. Drain the quince and top the batter with quince slices, pushing down slightly to make them fit. Bake in the preheated oven for 30 minutes. Cover cake with aluminum foil and continue baking until a toothpick inserted in the center comes out clean, about 20 minutes more. Allow to cool about 30 minutes before topping with sliced almonds.
In a large pot over medium-high heat, combine the water, salt, vinegar, and red food coloring. Bring to a boil. Cut the sausage links into halves or thirds, depending on size, and place into a large sterile jar. Pour the hot vinegar mixture in with the sausage, secure the lid, and let stand for 2 days before serving.
Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners. Sift rice flour, sugar, almond flour, and cornstarch together in a large bowl. Whisk 1/4 cup water and egg replacer in a bowl until smooth. Stir in remaining 1/2 cup water, mashed bananas, and vegetable oil. Add rice flour mixture, cinnamon, salt, and baking soda; mix until completely blended. Fold in chocolate chips. Spoon batter into the prepared muffin cups, filling each 3/4 full. Bake in the preheated oven until tops spring back when lightly pressed, about 30 minutes. Let cool slightly before serving.
Place potatoes and carrots in greased 13x9-inch baking dish. Drizzle with oil. Sprinkle with basil, oregano, salt and pepper. Toss lightly to coat. Bake in preheated 425 degrees F oven 20 minutes. Stir in zucchini, bell pepper and garlic. Return to oven. Bake 20 minutes or until vegetables are tender. Sprinkle vegetables with cheese. Return to oven 2 minutes or just until cheese melts. Garnish with basil, if desired.
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13-inch baking dish. Beat baking mix, eggs, and sugar together into a smooth batter. Fold coconut and pecans through the batter. Bake in preheated oven until set in the center, 30 to 35 minutes.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon from pan, drain and crumble; leave grease in pan. Heat bacon grease over medium heat and stir in butter. Add onion and potatoes. Cover pan and cook, stirring occasionally, until potatoes are golden brown. Crack eggs on top of potatoes and stir gently to combine. Sprinkle with salt, pepper, cheese and bacon. Continue cooking until eggs are firm and cheese is melted.