HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat the sesame oil in a skillet over medium heat. Stir in the edamame, soy sauce, and 3/4 teaspoons of ground ginger. Cook and stir until the edamame is hot and the liquid has evaporated, about 5 minutes. Set aside. Meanwhile, heat the olive oil in a large, heavy-bottomed saucepan over medium-high heat. Pour in the rice, and stir until the rice is coated in oil and has started to toast, 2 to 3 minutes. Reduce the heat to medium and stir in the garlic powder and white wine. Let the wine simmer until it has mostly evaporated, then stir in one-third of the hot water; continue stirring until the rice has absorbed the liquid and turned creamy. Repeat this process twice more, stirring constantly. Stirring in the water should take 15 to 20 minutes in all. When finished, the rice should be tender, yet slightly firm. Stir in the edamame, goat cheese, Parmesan cheese, basil, and 1/4 teaspoon of ground ginger until the cheeses have melted. Season to taste with salt and pepper before serving.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a large bowl, cream together the shortening and sugar until smooth. Beat in the eggs one at a time, then stir in the anise extract. Combine the flour, baking powder and salt; stir into the creamed mixture alternately with the milk. Mix until just blended. Over-mixing will result in tough cookies. On a lightly floured surface, roll out the dough to a thickness of 1/4 inch. Cut into desired shapes with cookie cutters. Place cookies at least one inch apart onto the prepared cookie sheets. Bake in the preheated oven for about 12 to 15 minutes or until firm. Cookie will not turn a golden brown. If they do, they're over-done. Turn out onto rack to cool. Wait until cool if frosting.
In a 9 x 13 inch baking dish, melt butter or margarine. Salt and pepper chicken pieces, and place them in dish. Sprinkle with onion soup mix, add mushroom soup, and spread dry rice evenly over all. Add 2 cups of water. Seal with foil. Bake at 325 degrees F (165 degrees C) for approximately 1 hour .
In a large skillet over medium heat, cook beef until brown. Drain and let cool. Rinse with water. Drain. In a large pot over medium heat, cook onion, bell pepper and celery in oil until just tender. Stir in ground beef, beer, water, chili powder, salt, pepper, parsley and cumin. Reduce heat, cover and simmer 30 minutes. Stir in tomato paste and cook 10 minutes more. Stir in kidney beans and heat through. Remove from heat and stir in sour cream.
Gently layer the coffee-flavored liqueur, lemon-lime soda, and vodka into either a shot glass or a cocktail glass filled with ice. This is a layered drink so pour them in the order listed and do not mix the layers before drinking! Drink with a straw until all layers are gone.
Preheat oven to 350 degrees F (175 degrees C). Mix artichoke hearts, spinach, cream cheese, Asiago cheese, fontina cheese, and Greek yogurt together in a bowl. Stir red pepper flakes, minced garlic, and black pepper through the mixture; spread into a casserole dish. Bake in preheated oven until warm, about 8 minutes.
Combine the rice and water in a saucepan; bring to a boil; cover and reduce heat to low. Simmer until water is absorbed, 15 to 20 minutes. While the rice cooks, mix together 1 1/2 cups coconut milk, 1 cup sugar, and 1/2 teaspoon salt in a saucepan over medium heat; bring to a boil; remove from heat and set aside. Stir the cooked rice into the coconut milk mixture; cover. Allow to cool for 1 hour. Make a sauce by mixing together 1/2 cup coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt, and the tapioca starch in a saucepan; bring to a boil. Place the sticky rice on a serving dish. Arrange the mangos on top of the rice. Pour the sauce over the mangos and rice. Sprinkle with sesame seeds.
Combine ice cream, green tea, ice, and sugar in a blender; blend until thick and creamy. Pour ice cream mixture into a serving cup. Arrange mango on a plate or in a bowl. Spoon mango sorbet over mangoes. Place ice cream mixture on the plate or in the bowl and top with whipped cream.
Stir chicken broth, chicken, potatoes, carrots, and broccoli together in a slow cooker. Whisk water and quick-mixing flour together in a bowl until a paste-like consistency is reached; stir into slow cooker mixture. Season with salt and pepper. Cook on Low for 5 hours. Stir baking mix and milk together in a bowl. Drop milk mixture by the teaspoonful into the slow cooker on top of the chicken mixture. Continue cooking, turning the dumplings once, until dumplings are cooked through, about 1 hour more.
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan. In a large bowl, stir together the melted butter, milk, eggs, vanilla and 1 1/2 cups sugar substitute. Combine 3 cups of flour and baking powder; stir into the wet ingredients until just blended. Fold in the blueberries. Spread evenly in the prepared pan. In a small bowl, stir together the brown sugar substitute, 3/4 cup of flour, and cinnamon. Stir in the softened butter with a fork until the mixture is crumbly. Sprinkle over the top of the cake. Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the center of the cake comes out clean. This cake is best served warm.
Place the onion, carrots, potatoes, bell pepper, garlic, chicken bouillon, salt, and pepper in a slow cooker. Lay the squirrel meat on top of the vegetable mixture. Pour enough water over the mixture to cover completely. Cover and cook on HIGH 6 hours. Stir the flour into the mixture and cook another 2 hours.
Preheat oven to 300 degrees F (150 degrees C). Place 6 ramekins on a towel set in a roasting pan at least 3 inches deep. Stir together cream and sugar in a saucepan over medium heat, and cook until very hot, stirring until the sugar dissolves. Whisk together egg yolks, vanilla, and Irish cream until combined. Slowly add 1/3 of the hot cream, whisking it in 2 tablespoons at a time until incorporated. Once you have incorporated 1/3 of the cream, you can stir in the remaining hot cream without fear of the mixture curdling. Pour custard into the ramekins, then fill roasting pan with boiling hot water to come halfway up the sides of the ramekins. Bake in preheated oven until set, 50 to 60 minutes. Once the custard has set, place ramekins on a wire rack, and allow to cool to room temperature, about 1 hour. Cover, and refrigerate until cold, about 4 hours. Custards may remain refrigerated until ready to serve. Unwrap the custards, and sprinkle about 1 teaspoon of superfine sugar onto each. Gently shake the custards so the sugar coats the entire top surface, then tip the custards to a 45 degree angle and shake off excess sugar. Using a small hand torch, melt the sugar by making short passes over top of the custards with the flame not quite touching. Continue melting the sugar until it turns deep brown. Once the sugar has melted and turned to caramel, the cold custard underneath will harden the sugar into a crispy crust. Serve immediately. Alternatively, the sugar-dusted custards may be browned underneath the broiler in the oven.
Combine milk, sugar, and vanilla extract in a quart-size resealable bag; seal and shake. Fill a gallon-size resealable bag with ice cubes; add salt. Place the bag with milk mixture inside the bag of ice; seal and shake until milk mixture thickens, 5 to 8 minutes. Pour milkshake into a tall glass or cup.
Bring a pot of water to boil. Cook asparagus in boiling water until tender, about 4 minutes. Drain and rinse asparagus in cold water until cool. Cut asparagus spears into 1/4-inch long pieces. Fry bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon to drain on paper towels. Return skillet to stove top; raise heat to high and add vermouth, 1/4 cup lemon juice, tarragon, parsley, butter, salt, and pepper to bacon drippings. When mixture begins to steam, arrange scallops in skillet, making sure they don't touch each other. Cook until bottoms are golden, about 2 minutes; flip scallops and repeat cooking on other side. Remove scallops and arrange on serving dish; remove any remaining bits of tarragon and parsley from the sides of scallops. Drizzle remaining 1 1/2 tablespoons lemon juice evenly over scallops. Cut bacon to approximate size of scallops. Place 1 piece of bacon over each scallop; arrange 1 large slice and 1 small slice of asparagus on top of each bacon piece to resemble a cross-section of an arm with the bones sticking out. Serve with lemon wedges.
Combine peanut butter, graham cracker crumbs, and confectioners' sugar in a bowl or a food processor until smooth. Refrigerate for at least 1 hour. Roll teaspoonfuls of peanut butter mixture into balls. Refrigerate until ready to dip in melted chocolate. Melt chocolate chips and shortening together in the top of a double boiler until very liquid. Using a fork or a skewer, dip each ball into chocolate leaving just the very top of the ball exposed. Set on a greased cookie sheet, setting each ball on the peanut butter end. Refrigerate until the chocolate is firm.
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a large bowl, beat eggs until fluffy. Stir in 4 cups of flour, salt, sugar, milk, 3/4 cup melted butter, yeast mixture and vanilla. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise overnight in the refrigerator. The next morning, deflate the dough and turn it out onto a floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 90 minutes. Preheat an oven to 300 degrees F (150 degrees C). Brush risen loaves with 2 tablespoons melted butter and bake in preheated oven for 1 hour, or until golden brown.
Preheat oven to 375 degrees F (190 degrees C). Brush olive oil onto a baking sheet. Mix flour, cornmeal, Italian seasoning, salt, and paprika together in a wide, shallow bowl. Pour milk into a separate wide, shallow bowl. Dip each eggplant slice into milk and then press into the flour mixture. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Arrange breaded eggplant onto prepared baking sheet. Brush tops of eggplant slices with olive oil. Bake in preheated oven for 15 minutes, flip, and continue baking until the eggplant slices begin to brown, 15 to 20 minutes more.
Preheat oven to 425 degrees F (220 degrees C). Spread butternut squash cubes onto a baking sheet; season with 1 teaspoon salt and cinnamon. Roast squash in preheated oven until fork-tender, about 30 minutes. Melt coconut oil in a large pot over medium-high heat. Stir curry powder and a few dashes salt into the oil. Saute apple and onion in the seasoned coconut oil until softened, about 10 minutes. Pour vegetable broth and almond milk into the pot; add butternut squash and bring the liquid to a boil. Reduce heat to medium-low and simmer about 20 minutes; season with salt. Pour soup into a blender no more than half full. Cover and hold lid in place; pulse a few times before leaving on to blend. Puree in batches until smooth.
Heat oil in a large skillet over medium-high heat. Cook chops until well browned on both sides. Remove chops and set aside. Add onion and mushrooms to the skillet and cook until tender, stirring occasionally. Return chops to skillet. Add water, mustard and salt. Raise heat to high and bring to a boil. Reduce heat to low, cover and simmer for 1 hour. Remove chops to a warm platter. Into skillet add sour cream and heat through (do not boil). Pour sauce over pork chops. Garnish with parsley and serve.
Mix sour cream and onion soup mix together in a bowl; chill in refrigerator for flavors to blend, 2 hours to overnight. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and cool slightly. Slice each potato lengthwise and carefully scoop insides using a melon baller or small spoon, leaving a small border of filling; transfer potato filling to a bowl. Mash or whip potato filling using an electric mixer, adding 1 to 2 tablespoons sour cream mixture at a time, until desired flavor is reached. About 2/3 the container sour cream will be used. Spoon potato-sour cream mixture into potato skins, forming a mound of filling; top with bacon. Refrigerate stuffed potatoes for filling to set, at least 30 minutes.
Place 1/4 cup shredded coconut in a shallow bowl. Line a large plate with parchment paper. Combine almond butter, 1/4 cup of the shredded coconut, almonds, coconut oil, and honey in a bowl; mix until a firm paste forms. Form almond butter mixture into balls, roll in shredded coconut, and place on the lined plate. Chill until firm, 2 to 3 hours.
In a small bowl, combine the ground cranberries and sugar. Set mixture aside for at least 3 hours. In a large bowl, whip cream and stir in quartered marshmallows. Set aside for 3 hours. After 3 hours fold the berry mixture into the whipped cream. Then fold in the crushed pineapple. Let set for several hours or overnight for flavors to blend.
Place cauliflower and carrots in a large pot of lightly salted water; bring to a boil until vegetables are soft, 10 to 15 minutes. Drain and transfer vegetables to a large bowl. Mash sour cream, vinegar, garlic powder, salt, black pepper, and butter into cauliflower and carrots by hand or using a food processor, until desired consistency.
Place bacon in a large pot, and cook over medium heat until crisp. Stir in onion, leek, carrot, and garlic; cook until the vegetables are soft, about 8 minutes. Pour in chicken broth. Stir in split peas, bay leaves, and rosemary. Bring to a boil. Reduce heat to low; cover, and simmer until peas are cooked, about 1 hour, stirring occasionally.
Beat butter and 1/2 cup sugar in large bowl until well blended; stir in corn syrup, egg and vanilla. In a separate bowl, combine flour, cocoa and baking soda; gradually add this dry mixture to butter mixture. Blend well. Cover and refrigerate dough for 1 hour or until firm enough to handle. Preheat oven to 350 degrees F (175 degrees C). In a small bowl, combine remaining 1/4 cup sugar and cinnamon. Shape dough into 1 inch balls; roll each ball in sugar mixture and arrange on a cookie sheet. Using your thumb, make an indentation in center of each cookie. Bake in a preheated 350 degrees F (175 degrees C) oven for 7 to 8 minutes or until just set. Remove the cookies from the oven. If the indentation has grown indistinct, use the top of a spoon and press indentation in further. Immediately place 1 teaspoon white chips into each indentation. After several minutes, swirl the melted chips with a spoon. Top with toffee bits and maraschino cherry halves (if desired). Cool cookies on a wire rack.
Place the sugar, evaporated milk, cocoa, and shortening into a saucepan. Bring to a boil over medium heat, stirring constantly. Once the mixture is boiling, continue cooking and stirring for 1 minute. Remove from heat, and add butter and vanilla. Beat with an electric mixer until thick, and use immediately.
Layer two 2-inch pieces of waxed paper or parchment paper over a sheet of aluminum foil. Place chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Mix in matzo farfel, raisins, cranberries, almonds, and marshmallows until fully combined. Divide chocolate mixture into 2 logs about 2 1/2 inches wide. Fold paper and aluminum foil over the logs; smooth the top. Place logs on a baking sheet. Freeze until set, about 30 minutes. Slice into 1/2-inch pieces in the shape of pieces of biscotti.
In heavy saucepan, over low heat, melt peanut butter chips with 1 cup EAGLE BRAND(R), butter and salt. In small saucepan, over low heat, melt chocolate chips with remaining EAGLE BRAND(R). Remove from heat; add vanilla extract. Stir until smooth. Spread peanut butter mixture evenly into waxed paper lined 8- or 9-inch square pan. Spoon chocolate mixture over peanut mixture. With table knife or metal spatula, swirl through top of fudge. Chill 3 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store leftovers covered in refrigerator.
In a saucepan, heat margarine until hot and bubbly. Add flour, mustard, and sage; stir quickly to combine. Stirring constantly, add milk. Cook and stir until smooth. Add bouillon and pepper, and mix well. Reduce heat to low. Cook, stirring occasionally, until mixture is thick, 5 to 10 minutes. Stir in the cheese, and cook until melted. Add the chicken, mushrooms, and green beans. Cook until heated through, 3 to 5 minutes. Pour chicken mixture into a lightly greased 9x13 inch baking dish. Separate biscuits into 2 layers, making 10 circles. Arrange biscuits over chicken mixture. Bake, uncovered, at 400 degrees F (205 degrees C) until biscuits are golden, about 10 to 12 minutes.
Place the bacon in a skillet and cook over medium heat until evenly browned and crisp. Remove, and drain on paper towels. When cooled, crumble into small pieces. Stir the eggs and 1/4 cup Cheddar cheese together in a bowl until blended. Season to taste with salt and pepper. Pour the egg mixture into a skillet over medium heat. When the bottom of the eggs is set, layer with the bacon, ham, and if using, onion, chives, mushrooms, green pepper, jalapeno or hot pepper sauce. . Season with hot pepper sauce, if desired. Sprinkle with the remaining 1/4 cup Cheddar cheese. Carefully fold one half of the egg mixture over the filling ingredients. Cook until the cheese melts and the bottom is golden; turn and cook the other side until golden. Remove from the heat. Set two slices of toast on two serving plates, and spread each slice with mayonnaise, if desired. Cut the egg mixture in half, and place one half on each piece of toast. Top each with the remaining toast, cut each omwich in half, and serve immediately.
Heat oil in a large pot over medium-high heat. Add potatoes, celery, carrots, and onion. Saute until slightly soft, 2 to 3 minutes. Add mushrooms and cook, stirring frequently, until onion is translucent, about 3 minutes more. Add chard and garlic; sprinkle with salt and pepper. Cook until chard is wilted, about 2 minutes. Add water to cover, bay leaves, and more salt to taste. Bring to a boil. Reduce heat and simmer for 35 minutes. Bring a large pot of lightly salted water to a boil; cook fusilli at a boil until tender yet firm to the bite, about 8 minutes; drain. Stir tofu, tamari, and bouillon into the soup. Simmer until bouillon is dissolved, about 10 minutes. Add a portion of cooked pasta to each bowl and ladle soup over before serving.
Heat oil in a large skillet over medium-high heat. Brown the roast on all sides in the hot oil. Remove, and transfer to a slow cooker. Sprinkle onion soup mix over the roast, then pour in the apple juice. Cover and cook on MEDIUM for 6 to 8 hours, or until meat is very tender. Check occasionally to make sure there is sufficient liquid, and add more juice if necessary. Serve roast with juices, or thicken them for a tasty gravy.
Beat 1 cup butter and sugars until light and fluffy in large bowl. Beat in eggs. Beat in crushed pineapple, carrots, raisins and vanilla. Stir together flour, baking soda, cinnamon, ginger and salt in medium bowl. Gradually add to pineapple mixture and beat until well blended. Pour into 2 9-inch greased and floured cake pans. Bake at 350 degrees F 40 minutes or until toothpick inserted comes out clean. Cool in pans 15 minutes. Remove from pans; cool completely on wire racks. Beat cream cheese with remaining 1/2 cup butter until smooth. Beat in powdered sugar, lemon peel and juice until smooth. Spread frosting over cakes. Garnish with additional crushed pineapple and grated carrots, if desired.
Preheat the oven to 350 degrees F (175 degrees C). Place chips in the bottom of a 9 inch square baking dish. Pour chili straight from the can over the chips. Sprinkle shredded cheese over the top. Bake for 20 to 25 minutes in the preheated oven, until chili is bubbling and cheese is melted. Top with lettuce, tomato, sour cream and salsa in the pan, or after serving (if people are picky).
Place bok choy in a large bowl; add 1/4 cup pickling salt and stir; cover with an upside-down plate. Let salted cabbage sit until softened and liquid has been released, 2 to 3 days. Rinse cabbage in a colander and drain. Transfer cabbage to a clean bowl; add 1/4 cup pickling salt, Korean chile powder, green onions, carrots, serrano chile peppers, garlic, fish sauce, and ginger and mix well. Pack cabbage mixture into clean jars to within 1 inch of the top. Tightly secure lids onto each jar. Refrigerate until flavors have had time to merge and cabbage has fermented, at least 2 weeks.
Beat sugars, margarine, vegetable oil and salt very well. Add eggs and dry ingredients. Make into balls, roll in sugar and place 1 inch apart on ungreased cookie sheet. Bake at 350 degrees F (175 degrees C) for 8 minutes. For holidays or special occasions, roll in colored sugar instead of white sugar.
Heat 1 cup raspberries and 1/2 cup water in a saucepan over medium heat; cook and stir until raspberries soften, about 5 minutes. Strain raspberries into a bowl through a fine mesh sieve; discard seeds. Return mashed berries to the saucepan. Stir cornstarch and 1/4 cup cold water in a bowl until dissolved and stir into mashed berries; add sugar. Heat raspberry mixture over medium heat, stirring constantly, until thickened, about 5 minutes. Stir in lemon juice. Allow raspberry sauce to cool to room temperature. Line the prepared pie crust with remaining 3 cups raspberries. Pour raspberry sauce over berries and chill until set. Serve garnished with whipped cream and lemon zest.
Using the smallest holes of a box grater, grate half the Cheddar cheese. Grate the remaining Cheddar cheese on the next larger size holes. Stir together the Cheddar cheese, chives, roasted red pepper, cream cheese, pickle juice, mayonnaise, hot pepper sauce, and black pepper in a bowl until evenly combined.
In a small bowl, soak cranberries in hot water. In a separate bowl, dissolve the yeast, honey and molasses in 1 cup warm water. Let stand until creamy, about ten minutes. Drain and chop the cranberries, reserving the liquid; set aside. In a large bowl, combine the reserved water, oats, eggs, salt , shortening and 2 cups of flour. Mix until well blended. Then stir in the yeast mixture. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has started to pull together, add the cranberries and the sunflower seeds. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 45 minutes. Grease two 9x5 inch loaf pans. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into the prepared pans. (The dough can also be formed into longer loaves and placed on lightly greased baking sheets.) Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 450 degrees F (230 degrees C). Bake for 10 minutes in the preheated oven, then decrease heat to 325 degrees F (165 degrees C) and continue to bake for another 30 minutes. Turn out of pans a few minutes after removing from oven. You can brush all sides with a little butter or margarine, if desired. Don't cut this bread too quickly, it tastes best slightly warm or at room temperature.