HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix brown sugar, 1/4 cup white sugar, and cinnamon together in a small bowl; set aside. Combine yeast, 1/2 teaspoon white sugar, and warm water in the bowl of a stand mixer. Whisk together and set aside until foamy, about 10 minutes. Pour pumpkin puree, cream, 1/4 cup white sugar, 1/4 cup melted butter, salt, 1/2 teaspoon vanilla, ginger, allspice, 2 cups flour, and the egg into stand mixer bowl with the yeast mixture. Mix with dough hook attachment until combined, about 2 minutes. Stir in 2 1/4 cups flour and mix on low with the dough hook, adding more flour if the mixture is too sticky, until dough is slightly sticky, smooth, and elastic, 6 to 7 minutes. Remove dough and shape into a ball. Coat the bowl of the stand mixer lightly with vegetable oil, return dough to the bowl, turning to coat with oil. Cover with aluminum foil and set aside in a warm place to rise until doubled in size, about 1 1/2 hours. Generously butter a 13x9-inch baking dish. Transfer dough to a well-floured work surface. Use your hands to flatten into a rectangular shape about 1-inch thick. Generously sprinkle flour over both sides of the dough; roll out to about a 20x12-inch rectangle. Pour melted butter over the top and brush evenly over the surface, leaving 2-inches along one wide edge unbuttered. Sprinkle the brown sugar mixture over the dough and moisten the unbuttered edge with water. Starting at the wide edge with butter, roll dough tightly into a log; press firmly along moistened edge to seal. Trim uneven ends from the roll and discard. Cut rolled dough into 16 equally-sized pinwheels. Place the pinwheels, cut side up, in the prepared baking dish. Cover with plastic wrap and set aside in a warm place to rise until doubled in size, 45 to 60 minutes. Preheat oven to 350 degrees F (175 degrees C). Bake in the preheated oven until golden brown, about 30 minutes; set aside to cool slightly while mixing glaze. Whisk cream cheese, confectioners' sugar, milk, and vanilla extract together in a large bowl until smooth; drizzle over the warm cinnamon rolls. Sprinkle pumpkin seeds over the rolls to serve.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. In a large bowl, stir together cake mix and pudding mix. Crumble the dried tarragon into a fine powder and mix with the cake and pudding mixture. Make a well in the center and pour in lemon-lime soda, lemon juice, eggs and oil. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Preheat oven to 350 degrees F (175 degrees C). Place the eggplant in a medium microwave safe dish. Cook, stirring once, in the microwave 5 minutes on High, or until tender. Transfer to a 9x9 inch baking dish. Mix in 1/2 cup Cheddar cheese, stuffing mix, garlic, onion, and egg. Season with Italian seasoning, salt, and pepper. Bake 15 minutes in the preheated oven. Top with remaining cheese, and continue baking 15 minutes, until cheese is bubbly and lightly browned.
Toast the turmeric, cardamom, cinnamon, coriander, cloves, cumin, paprika, and cayenne pepper in a Dutch oven or large pot over medium-low heat until the spices are fragrant, about 2 minutes. Stir the spices constantly as they toast, taking care that they do not burn. Stir in the olive oil, onion, garlic, and ginger. Increase heat to medium, and cook until softened, about 5 minutes. Stir in the tomato paste until no lumps of paste remain. Add the chicken, potatoes, tomatoes, chicken broth, wine vinegar, and bay leaf. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, and the chicken is no longer pink in the center, about 15 minutes. Remove the cover, and cook 5 minutes more to thicken slightly. Season to taste with salt, black pepper, and cayenne pepper to serve.
Preheat oven to 425 degrees F (220 degrees C). In a medium bowl, cream together margarine, brown sugar and vanilla. Stir in oats, flour and water. Then press mixture into 9 inch pie pan. In a medium bowl, stir together the cherries and sugar. Pour into the crust. Bake in preheated oven for 12 minutes, or until crust is golden brown.
Place potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 30 minutes. Drain. Let potatoes cool briefly, 5 to 10 minutes. Peel and place potatoes in a bowl and mash until smooth. Add flour and knead just until dough is smooth without overworking the potatoes. Season with salt. Cover bowl with a towel and let dough rest, about 10 minutes. Divide dough into 4 parts. Roll each into a long rope about 1 inch in diameter. Cut each rope into 1-inch-long pieces; press into the middle of each using your thumb or a fork to shape gnocchi. Bring a large pot of water to a boil. Add gnocchi; boil until they float to the top, 2 to 3 minutes. Transfer cooked gnocchi to a bowl or plate. Heat a nonstick saucepan over medium heat. Add garlic; cook until lightly browned and toasted, about 2 minutes. Add tomato puree and green onion; let simmer until slightly thickened, about 5 minutes. Add cherry tomatoes. sun-dried tomatoes, paprika, oregano, basil, 3/4 teaspoon salt, and pepper. Let sauce simmer until flavors blend, about 10 minutes more. Serve with gnocchi.
Combine beef, veal, and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper. Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold its shape if rolled into meatballs. (I usually use about 1 1/4 cups of water). Shape into meatballs. Heat olive oil in a large skillet. Fry meatballs in batches. When the meatball is very brown and slightly crisp remove from the heat and drain on a paper towel. (If your mixture is too wet, cover the meatballs while they are cooking so that they hold their shape better.)
Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with foil and spray with cooking spray. Grate cauliflower in a food processor. Put a steamer in a saucepan, add water to reach just below bottom, and bring to a boil. Add cauliflower and steam, covered, until tender, 8 to 10 minutes. Transfer to a large plate, spreading it out. Refrigerate, stirring occasionally, until cooled, about 15 minutes. Transfer to a smooth kitchen towel (not terry cloth), gather up towel ends, and twist, firmly squeezing out as much liquid as possible. Mix together egg, cheese, parsley, garlic, salt, and pepper in a bowl. Stir in cauliflower with a fork until evenly incorporated. Mound mixture in center of baking sheet; press and shape into a 12-inch round (about 1/4 inch thick). Bake until lightly browned, 15 to 18 minutes. Spread tomato sauce on crust and add pepperoni (if using), then sprinkle with Italian and parmesan cheeses. Bake until cheese is melted and bubbling, about 5 minutes. Scatter with basil.
Pour the hot water into a glass pitcher. Submerge the green tea bags in the hot water and allow to steep for 5 minutes; remove and discard the tea bags. Stir the sugar into the tea until completely dissolved. Chill in refrigerator for 35 minutes. Pour the seltzer water and lime juice into the tea. Float the lime slices atop the mixture.
In a large resealable bag, combine the apple juice, maple syrup, soy sauce, onion and garlic. Remove 1/2 cup of the mixture and set aside in a separate bowl for basting. Place the salmon fillets in the bag and seal. Refrigerate, turning occasionally for 3 hours to marinate. Preheat a grill for high heat. Lightly oil the grate. Place fish fillets on the grill and discard the bag with the marinade. Grill for 5 to 10 minutes per side depending on thickness, basting occasionally with the reserved marinade.
Place the carrots in a large pot and fill with enough water to cover. Bring to a boil and cook until carrots are tender. Do not over cook, the carrots should be firm but easy to bite into. Drain and rinse under cold water to stop the cooking. In the container of a food processor or blender, combine the tomato soup, sugar, oil, vinegar, cayenne pepper, salt and mustard powder. Blend for about 3 minutes or until creamy. In a large bowl, mix together the carrots, green, red and yellow bell peppers and onion. Toss with the dressing, cover and refrigerate overnight. The longer this salad is allowed to sit, the better it is.
Combine powdered milk, sugar, boiling water, and vanilla extract in a blender and blend until smooth; add milk. Transfer creamer to a container with a tight seal and keep refrigerated.
Combine lemon juice, 1 cup water, and brown sugar in a saucepan over medium heat. Stir until sugar dissolves, 2 or 3 minutes. Remove from heat and let cool. When cooled to room temperature, pour into a pitcher. Pour tonic water, cold brew concentrate, and 1 1/2 cups water into pitcher; stir. Refrigerate until chilled, about 1 hour.
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two 9-inch cake pans and line with parchment paper. Whisk flour, cocoa powder, baking soda, baking powder, and salt together in a medium bowl. Combine sugars and butter in a large bowl; beat with an electric mixer until light and fluffy. Beat in eggs one at a time, thoroughly mixing after each addition. Beat in vanilla extract. Mix 1/3 of the flour mixture into the butter mixture until just combined. Mix in 1/2 of the coffee and 1/2 of the sour cream until just combined. Add remaining flour mixture alternately with remaining sour cream and coffee. Do not overmix. Divide batter between the cake pans. Bake in the preheated oven until a toothpick inserted into the center comes out with just a few moist crumbs attached, 25 to 30 minutes. Cool in the pans for 15 minutes. Run a knife around the edge of the pans before inverting cakes onto cooling racks. Peel off parchment paper. Cool cakes completely, about 30 minutes. Make frosting while cakes cool. Beat butter with an electric mixer until light and fluffy. Beat in powdered sugar, 1 cup at a time, until incorporated. Mix in vanilla extract and salt. Add heavy cream. Beat frosting on medium speed until light and fluffy, about 3 minutes. Add more heavy cream if needed to reach a spreadable consistency. Place 1/2 cup frosting into 2 separate bowls. Stir blue food coloring into one bowl and purple food coloring into the other. Place colored frostings into a piping bag fitted with a star tip. Place 1 cooled cake layer onto a cake plate. Top with 3/4 cup of white frosting. Place second cake layer on top. Frost the outside and top of the cake with remaining frosting. Divide the cake into 8 wedges by tracing a sharp knife through the frosting on the top; do not cut all the way through. Place 2 pink sprinkles in the innermost point to make unicorn's nostrils. Pipe the eyes and eyelashes near the upper portion of each wedge using the black decorating gel. Pipe blue and purple unicorn hair at the top of each wedge. Stretch marshmallow quarters into ear shapes and dip into pink sugar. Attach 2 ears to the edge of each slice. Pipe more hair around the ears. Place 1 candle into the hair for the horns. Keep cake refrigerated until ready to serve.
Season zucchini with salt and pepper and brush lightly with olive oil. Heat a grill pan over medium-high heat. Place zucchini slices, a few at a time, into hot pan and cook until the pattern of the pan is imprinted into zucchini, about 4 minutes. Turn and cook an additional 3 to 4 minutes. Combine olive oil, vinegar, parsley, garlic, salt, and pepper in a small bowl. Brush cooked zucchini with olive oil mixture and serve.
Preheat oven to 375 degrees F (190 degrees C). Beat butter, peanut butter, applesauce, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add eggs and beat until smooth. Sift together flour, baking powder, and baking soda in a separate bowl; stir into peanut butter batter. Put batter in refrigerator for 1 hour. Roll dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets. Flatten each ball with a fork, making a crisscross pattern. Bake in preheated oven until cookies begin to brown, about 10 minutes.
Heat the olive oil in a large pot over medium heat. Place chicken in the pot, season with salt and pepper, and cook 5 minutes, until juices run clear. Remove chicken, and set aside. Reduce heat to medium-low. Melt butter in the pot. Stir in onion and garlic and cook 5 minutes. Stir in flour, and cook until lightly browned. With a piece of kitchen twine, tie together the parsley sprigs, thyme sprigs, and bay leaf. Pour stock and milk into the pot, and stir in the cooked chicken. Place herb bundle into soup. Simmer 25 minutes. Bring the water to a boil in a separate pot, and stir in instant rice. Cover, reduce heat to low, and simmer 5 minutes. Remove and discard herb bundle from soup. Stir in cooked rice and season with Old Bay before serving.
Put rice in a large bowl and cover with water. Swirl water to rinse the rice, pour into a wire mesh strainer to drain; repeat. Soak clean rice in 1 cup of fresh water for 30 minutes. Mix chicken, 1/4 teaspoon salt, and pepper in a bowl; let stand for 10 minutes. Combine rice and soaking water, chicken, sweet potato, and 1/4 teaspoon salt in a microwave pressure cooker. Cover the cooker; cook in microwave at 600W for 10 minutes. Remove the cooker from the microwave; let stand for 15 minutes. Release pressure according cooker manufacturer's instructions. Mix well before serving.
Melt butter in a large skillet over medium heat. Season pork chops with salt and pepper, and arrange in a single layer in pan. Pan-fry for 2 minutes on each side to brown. Pour in wine, and continue cooking for 6 minutes. Remove chops from pan. Pour cream into the skillet, and then add mushrooms. Increase heat to high; cook for 5 minutes, stirring frequently, until sauce reduces and thickens. Return chops to pan to warm before serving.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish. Mix flour, sugar, butter, and cinnamon together in a bowl using a pastry blender or fork until crumbly; reserve 3/4 cup flour mixture to use as topping. Sprinkle a light layer of flour mix into the prepared baking dish; top with a layer of apples. Continue alternating layers of flour mixture with apples and ending with apples. Sprinkle top apple layer with the reserved 3/4 cup flour mixture. Bake in the preheated oven until apples are tender and topping is lightly browned, 30 to 35 minutes. Allow cobbler to cool for 10 minutes before serving.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Heat a lightly oiled skillet over medium high heat. Add the potatoes and cook for 10 minutes, until lightly brown. Layer in bottom of prepared pan. Add butter to skillet and saute broccoli and onions until soft; spoon over potatoes. Spread ham on top of broccoli and onions. In a large bowl, beat together eggs and cheese. Season with salt and pepper and pour over vegetables. Bake in preheated oven until eggs are set and lightly brown on top, about 20 to 30 minutes. Serve warm.
Heat the vegetable oil in a large skillet over medium heat, and pan-fry the turkey breast until the meat is no longer pink, about 10 minutes per side. Transfer the turkey breast into a bowl to cool; shred it with 2 forks. Set the turkey meat aside. In the same skillet, cook the onions and garlic over medium heat until the onion is translucent, about 5 minutes; scrape the onions and garlic, along with any drippings, into the bowl with the turkey. Place 1 can of cannellini beans, the hominy, and the chicken broth into a slow cooker. With an immersion blender, blend the mixture until smooth. Transfer the shredded turkey, onions, garlic, 3 more cans of cannellini beans, the cilantro, cumin, and Cajun seasoning into the slow cooker, and stir to combine. Wearing gloves, cut off the serrano chile stems, split the chiles, and scrape the seeds and membranes from 2 of the chiles with a spoon. Mince all 3 chiles. For milder flavor, seed and remove membranes from all the chiles. Mix the serrano chiles into the soup. Cover the cooker, and cook on Low setting for 4 to 6 hours or High setting for 2 to 3 hours.
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Bring water and bulgur to a boil in a saucepan; cover and reduce heat to medium-low. Simmer until water is absorbed and bulgur is soft, about 12 minutes. Keep warm. Place sweet potato in a bowl and drizzle 1 teaspoon olive oil over it; season with salt and pepper. Toss to coat. Transfer sweet potato to the prepared baking sheet, placing in 1 row. Place fennel in the same bowl, add 1 teaspoon olive oil, and season with salt and pepper. Toss to coat and place fennel next to sweet potato, keeping each separate. Roast in the preheated oven for 10 minutes. Place red onion in the same bowl; add 1 teaspoon olive oil, and season with salt and pepper. Toss to coat and place on the baking sheet with sweet potato and fennel, keeping them separate. Place red bell pepper in the same bowl; add 1 teaspoon olive oil, and season with salt and pepper. Toss to coat and place on the baking sheet next to the onion. Roast in the oven until all the vegetables are cooked to desired doneness, 10 to 15 minutes. Place tempeh in a bowl and season with 1/2 teaspoon curry powder, tossing to coat. Heat coconut oil in a skillet over medium-high heat; saute tempeh, turning occasionally, until all sides are evenly browned, about 10 minutes. Whisk orange juice, 2 tablespoons olive oil, red wine vinegar, 1/2 teaspoon curry powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl until dressing is smooth. Divide bulgur between 2 bowls. Place half of sweet potato, fennel, red onion, and red bell pepper around bulgur; top each with 1 tablespoon pumpkin seeds. Drizzle dressing over each bowl.
Arrange bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels and crumble. Heat butter beans, bacon, butter, and brown sugar in a saucepan over medium heat until bubbling, about 5 minutes. Season with salt and pepper.
Gently mix flaked imitation crab, celery, ranch dressing, mayonnaise, sugar, and parsley in a salad bowl until thoroughly combined. Refrigerate overnight, stirring occasionally. Stir again just before serving.
Grease a 9x5 inch pan. Set aside. In a 3 quart saucepan, over very low heat, mix together confectioners sugar, butter, milk, vanilla, and salt until mixture is creamy. Pour quickly into greased 9x5 inch pan. Refrigerate until firm, then cut into squares. Store in an airtight container in the refrigerator.
Whisk brown sugar, sea salt, 1/2 teaspoon garlic powder, onion powder, 1/2 teaspoon paprika, 1/4 teaspoon black pepper, dry mustard, and fennel seeds together in a small bowl. Pat pork loin chops dry with a paper towel. Score the meat on both sides, 1/8-inch deep in cross-hatch lines spaced 1/2-inch apart, with a sharp knife; rub spice mixture onto all sides of pork chops and into scored lines. Cover chops; refrigerate for 4 to 6 hours. Whisk maple syrup, brown mustard, pinch of garlic powder, pinch of paprika, pinch of black pepper, and cayenne pepper together in a small bowl; set aside. Coat pork chops on all sides with seasoned bread crumbs. Heat olive oil and canola oil in a large skillet over medium-high heat. Stir garlic into pan, and cook until lightly browned and fragrant, about 1 minute; remove garlic from pan and discard. Place pork chops into skillet in batches to avoid crowding; cook chops until lightly browned, 2 to 3 minutes per side. Return all pork chops to skillet; reduce heat to medium. Drizzle half the maple syrup mixture over pork chops. Turn chops and cook until glazed, 1 to 2 minutes. Drizzle remaining maple syrup mixture over pork chops; turn and cook until glazed, 1 to 2 minutes. Reduce heat to low; cover pork chops and cook until slightly pink in the center, about 5 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Juice 1 lemon half into a bowl. Roughly chop the skin; place in a medium bowl of cold water. Place mayonnaise in a small bowl and add 1 tablespoon lemon juice, dried parsley, and paprika. Finely chop 2 garlic cloves and add to the bowl. Mix well and refrigerate aioli for at least 1 hour. Cut 1 inch off the top of the artichokes and pinch off any dry leaves. Snip off the spikes with kitchen shears. Place artichokes in the lemon water for 30 minutes to prevent the chokes from oxidizing. Chop the remaining lemon half and place in the bottom of a multi-functional pressure cooker (such as Instant Pot(R)) along with any remaining lemon juice. Add 1 cup water, 1 whole garlic clove, fresh parsley, salt, pepper, and bay leaf. Place 1 garlic clove in the center of each artichoke. Place a steam rack inside the pot and place the artichokes stem-side up onto the rack. Close and lock the lid. Select Manual function; set timer for 11 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. Unlock and remove the lid. Serve artichokes with the aioli.
Arrange the chard, zucchini and cauliflower in a salad bowl Toss the apple slices in the lemon juice and add to the bowl. In a medium saucepan, stir together the mayonnaise, sour cream, Camembert and pepper. Heat gently, stirring constantly, until hot but not boiling. Pour over salad mixture, toss well, and serve immediately.
Melt butter or margarine in a 9 x 13 inch pan. Set aside to cool. Stir together flour, sugar, salt, and baking powder. Mix in milk and vanilla. Pour batter over melted butter. DO NOT MIX OR STIR. Spoon fruit with juice over the batter. DO NOT MIX OR STIR. Bake at 350 degrees F (175 degrees C) for 55 minutes.
Preheat oven to 450 degrees F (230 degrees C). Beat sweet potatoes, eggnog, eggs, sugar, butter, rum, cinnamon, and nutmeg together in a bowl with an electric mixer until smooth. Pour sweet potato mixture into prepared pie crust. Bake pie in the preheated oven for 10 minutes. Reduce heat to 300 degrees F (150 degrees C) and continue baking until pie is set, 50 to 55 minutes. Chill in the refrigerator for at least 2 hours or overnight.
Heat a large saucepan over medium-high heat. Saute onion, garlic, and herbes de Provence. Add some vegetable broth if the mixture is too dry. Add mushrooms and leeks; cook until heated through, 3 to 4 minutes. Pour remaining vegetable broth and rice into the mushroom mixture. Add soy milk and vinegar. Let simmer until liquid is absorbed, stirring occasionally, 15 to 20 minutes. Stir peas, lemon juice, and nutritional yeast into the rice mixture. Cook until peas are warmed through, about 3 minutes. Turn off heat; season with salt and pepper.
Mix the ground pork, apple, onion, bell pepper, teriyaki sauce, apple cider, ground ginger, bread crumbs, black pepper, and soy sauce together in a mixing bowl until evenly combined; shape into 8 patties. Chill the patties in the freezer for 30 minutes so they are not soft when placed on the grill. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Cook the burgers on the preheated grill until firm, hot, and no longer pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
Season chicken with salt and pepper. Place in the slow cooker with lentils, kale, onion, olive oil, and garlic. Cook on High for 1 to 2 hours. Place crushed tomatoes, white wine, stock, thyme, and bay leaf into the slow cooker. Reduce setting to Low and cook until chicken is no longer pink in the center and the juices run clear, at least 8 hours.
In a large bowl, mix softened cream cheese with whipped topping, confectioners sugar and vanilla. Mix well and frost cake with this mixture. Spread pineapple pie filling over frosting, sprinkle with coconut and chopped nuts. Enjoy!