HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sprinkle the yeast and the pinch of sugar over the warm water; stir to dissolve. Let stand until foamy, about 10 minutes. Combine the 1/2 cup butter, 1/4 cup sugar, salt, 2 teaspoons of vanilla, milk, and 3 eggs in a bowl with 1 cup of flour and mix well. Add the yeast mixture and beat for 1 minute. Gradually add the remaining flour to form a soft dough. Turn the dough onto a lightly floured surface and knead until smooth and elastic, adding small amounts of flour as necessary to prevent sticking. Shape the dough into a round, and place it in a greased bowl, turning to coat. Cover with plastic wrap and let the dough rise at room temperature until doubled in size, about 1 1/2 hours. Beat together the farmers' cheese, 1/3 cup sugar, sour cream, 1 egg, 1 teaspoon vanilla extract, and dried lemon peel in a bowl until smooth. Set the filling aside. Lightly oil a 10-inch fluted tube pan (such as a Bundt(R)). Turn the dough onto a lightly floured surface and pat into a 10-inch by 12-inch rectangle. Brush the dough with the 2 tablespoons of melted butter. Spread the cheese filling evenly over the dough. Roll the dough up like a jelly roll, starting from the long end; twist the dough 6 to 8 times to form a rope. Pinch the seams and ends closed and arrange the rope of dough in the greased pan. Cover loosely and let rise 1 hour. Preheat an oven to 350 degrees F (175 degrees C). Bake the babka until deep golden brown, 40 to 45 minutes. Remove from oven and let stand for 5 minutes; invert the babka onto a wire rack and remove the pan. Allow the babka to cool for at least 2 hours before slicing.
Place the bratwurst into a large skillet with 1 tablespoon of bacon drippings over medium heat; cook and stir the bratwurst until the pieces are browned and no longer pink inside, about 15 minutes. Drain excess grease. Place remaining 1 tablespoon of bacon drippings in a large, deep pot over medium heat, and cook and stir the onion, green and jalapeno peppers, and garlic until the onion is translucent, about 8 minutes. Place the bratwurst into the pot with the vegetables, and stir in the sauerkraut, red beans, petite diced tomatoes, crushed tomatoes, tomato sauce, tomato juice, beer, salt, black pepper, cumin, chili powder, sugar, garlic powder, paprika, allspice, and oregano. Bring the chili to a boil, reduce heat to a simmer, and stir in the milk chocolate until melted and dissolved. Simmer for 5 hours, stirring occasionally.
Combine flour, sugar, baking powder, and salt in a bowl. Rub in margarine until mixture is crumbly. Add milk and mix until a smooth dough forms. Combine maple syrup and water in a large saucepan over medium-high heat and bring to a boil. Scoop dough into dumplings using an ice cream scoop and drop gently into the boiling syrup. Reduce heat to low and simmer, keeping saucepan covered, until dumplings are cooked but not gooey and syrup has thickened, 10 to 15 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease a large baking sheet. Whisk together the flour, baking powder, and cinnamon in a bowl; set aside. Use an electric mixer to beat the butter and brown sugar together until light. Stir in the flour mixture. Slowly pour in the water; stir until dough is formed. Refrigerate dough for 30 minutes. On a well floured board, roll dough to between 1/8 and 1/4 inch thick. Use a knife or cookie cutter to cut dough into squares or rectangles. Transfer crackers to prepared baking sheet. Bake in preheated oven until light brown, 11 to 13 minutes. Remove crackers from oven. Use a fork to pierce multiple holes on tops of crackers.
With the ground beef, make 8 thin hamburger patties. Fry in a skillet for 3 to 4 minutes on both sides or until done. Set aside. In the same pan, heat the olive oil over medium heat. Saute the green peppers, onion, and mushrooms for 1 minute. Cover and let cook in the juices for 5 minutes. Place the hamburgers on the buns, top with vegetables and an ounce of low fat mozzarella cheese. Drizzle Italian dressing to taste.
Heat oven to 350 degrees F (175 degrees C). Spray a 9x3 inch springform pan with cooking spray. Cook spaghetti according to package directions. Rinse with cold water, and drain. While spaghetti is cooking, combine Parmesan cheese, ricotta cheese, Italian seasoning, and egg whites in a large bowl. Toss with cooked spaghetti to coat. Press half the spaghetti mixture in bottom of prepared pan. Sprinkle with half the basil, and top with half the tomatoes and half the provolone cheese. Press remaining spaghetti mixture into pan, sprinkle with remaining basil, and top with remaining tomatoes. Place remaining provolone cheese over the top. Bake for 30 minutes. Let stand about 15 minutes, remove sides of pan, transfer to a serving platter. Cut into wedges to serve.
Combine white cranberry juice, apple juice, vodka, frozen berries, frozen strawberries, orange juice, grenadine, and lime slices in a large punch bowl.
Preheat an outdoor grill for medium heat, and lightly oil the grate. Grill the chicken breast until the meat is no longer pink inside and shows well-defined grill marks, 5 to 8 minutes per side. Cut the chicken breast in half, and set aside. Bring the water, unsalted butter, and a pinch of salt to a boil in a saucepan over high heat. Remove from the heat, and stir in the couscous. Cover and let stand for 10 minutes, then fluff with a fork. Melt the salted butter in a skillet over medium heat, and gently stir in the capers and 3 dates. Stir a few times to heat the capers and dates, then stir in the mascarpone cheese and cream, stirring until the cheese and cream have melted together. Allow the mixture to simmer for about 3 minutes to reduce slightly, then season to taste with salt and pepper. Place the couscous on a serving platter, and sprinkle with a chopped date. Arrange the 2 pieces of chicken breast onto the couscous, and cover with the mascarpone sauce. Sprinkle the dish with diced cucumber and tomato, and drizzle lemon juice over the top to serve.
Preheat oven to 350 degrees F (175 degrees C). Line a 10x15 inch jellyroll pan with parchment paper and lightly grease. Sift together flour, baking soda, ginger, cinnamon, nutmeg, and allspice. Beat together egg and water in a large bowl, then whisk in white sugar, and molasses. Fold in the sifted dry ingredients until smooth, then pour batter into prepared pan. Bake in preheated oven until the cake springs back to the touch, about 15 minutes. When done, remove from oven, and allow to cool for 15 minutes. Then cover pan with a moistened towel, and refrigerate until cold, about 2 hours. To assemble, remove cake from the jelly roll pan, and invert onto a fresh sheet of parchment paper; remove and discard the old parchment paper. Sprinkle evenly with confectioners' sugar, then spread evenly with whipped cream. Roll up from narrow end to narrow end, forming a firm spiral log. Wrap in the parchment paper and chill until ready to serve.
Mix sugar, applesauce, egg, and vanilla extract together in a large bowl. Combine flour, baking powder, cinnamon, and nutmeg in a separate bowl. Pour into the applesauce mixture; mix until a thick dough forms. Place dough in the refrigerator. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray. Combine blackberries and tapioca in a saucepan over low heat; cook and stir until mixture is the consistency of a runny jam, about 10 minutes. Remove from heat. Turn dough out onto a floured work surface; knead about 10 times. Divide dough into 2 pieces. Roll each piece to 1/4-inch thickness. Press 1 piece of rolled dough into the prepared baking dish. Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Spread chocolate over dough. Spread blackberry mixture over the chocolate. Cover blackberry mixture with the second piece of dough. Bake in the preheated oven until top is golden brown, about 30 minutes. Let cool before before slicing, at least 15 minutes.
Rinse and drain freekeh. Place freekeh in a bowl with enough water to cover; soak for 10 minutes. Drain. Stir vegetable broth, water, and olive oil together in a large pot; bring to a boil. Stir freekeh, tomato paste, paprika, cumin, turmeric, salt, and black pepper into vegetable broth mixture; bring mixture to a boil. Reduce heat to medium-low and simmer freekeh mixture, stirring occasionally, until most of the liquid is absorbed, about 1 hour. Remove freekeh from heat and let rest for 5 minutes. Fluff with a fork.
Spread 1/2 tablespoon of butter on one side of each piece of bread. Lie the slices of Cheddar on one of the slices of bread on the unbuttered side. Sprinkle the parsley, basil, oregano, rosemary, and dill on the other slice of bread on its unbuttered side. Sandwich the two slices of bread together with the buttered sides facing outwards. Heat a skillet over medium heat. When skillet is hot, gently lie the sandwich in the skillet; cook on each side for 3 minutes until cheese has melted.
Preheat an outdoor grill for high heat and lightly oil the grate. In a small bowl, combine the honey, hot pepper sauce and ground black pepper and mix well. Cover each chicken breast with the sauce and put on the grill, basting occasionally. Grill for 10 to 15 minutes per side, or until internal temperature reaches 180 degrees F (80 degrees C). Chicken will have a nice, brown color from the sauce.
Heat olive in a skillet over medium heat. Saute red pepper, green pepper, mushrooms, green onions, garlic, and salt until tender but not soggy, 3 to 5 minutes. Add kale and cook until wilted and tender, 1 to 2 minutes. Add apple and shredded carrot, cook until warmed through, 1 to 2 minutes. Sprinkle with balsamic vinaigrette.
Melt butter in a large pot over medium-low heat; add garlic and pepper. Cook and stir mixture until garlic is fragrant, about 3 minutes. Stir carrots, celery, and onions into the butter, increase heat to medium, and continue to cook and stir until the vegetables are tender, 5 to 7 minutes. Stir crushed tomatoes, parsley, and sugar into the vegetable mixture. Reduce heat to low and cook mixture at a simmer, stirring occasionally, for 20 minutes. Add Parmesan cheese and simmer to melt the cheese, about 5 minutes more. Whisk cornstarch into hot water in a small bowl; add to sauce. Stir the cornstarch slurry into the sauce and cook until the sauce thickens, 1 to 2 minutes more.
In a large saucepan over medium heat, combine the oil, onions, carrot, parsnip, celery, potato and leek. Stir well for 5 minutes, or until onion is translucent. Add the lentils, tomatoes with liquid, stock, bay leaves, soy sauce, Worcestershire sauce and wine. Bring to a boil and reduce heat to low. Cover and simmer for 30 minutes or until lentils are tender. Remove the bay leaves and add the fresh coriander or fresh parsley to taste.
Heat olive oil in a large skillet over medium heat; cook and stir onion until tender, about 4 minutes. Add apples, vinegar, salt, and pepper; cover skillet and cook until apples are tender, about 3 minutes. Add kale; cover and cook until kale is tender, 4 to 5 minutes.
Marinate chicken breast in Italian dressing for 10 minutes. Slice chicken thinly across the grain into pieces the width of thick bacon. Cut bread dough into 2 equal pieces. Roll dough into 9-inch circles. Spread Alfredo sauce evenly over dough. Cover with a little mozzarella cheese. Add chicken, mushrooms, and bacon. Sprinkle remaining mozzarella cheese on top. Place 1 pizza in the Panasonic Countertop Induction Oven and press "Auto Cook." Select the frozen pizza setting, 9-inch size. Allow pizza to cook until timer goes off, about 13 minutes. Repeat with second pizza.
Preheat oven to 375 degrees F (190 degrees C). Prepare 24-cup mini-muffin pan with cooking spray. Toss cheese and ham together in a bowl; distribute evenly between the 24 prepared muffin cups. Beat eggs, onion powder, garlic powder, and pepper together with a whisk in a bowl; pour in equal amounts over ham and cheese in muffin cups. Bake in preheated oven until tops turn light golden brown, about 12 minutes. Remove frittatas form cups with a spoon.
Combine buttermilk, mayonnaise, white wine vinegar, and garlic in a jar. Seal and shake well. Stir in dill, salt, and pepper. Refrigerate dressing. 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 green beans, cover, and steam until tender, 4 to 5 minutes. Drain and let cool. Preheat grill for medium heat and lightly oil the grate. Brush salmon with vegetable oil; season with salt and pepper. Cook salmon on the preheated grill until flesh flakes easily with a fork, 6 to 8 minutes per side. Layer lettuce, tomatoes, corn, cucumbers, green beans, and hard-boiled eggs in a large glass trifle bowl. Place salmon on top. Garnish with bacon and spring onions. Serve dressing alongside.
Combine all ingredients in a blender and puree until smooth. Heat to a boiling in a saucepan and simmer slowly, till mixture is thickened. Serve warm over pancakes or cool and serve as a jam.
Combine eggs, sugar, cinnamon or nutmeg, vanilla, and salt. Add scalded milk a little at a time, so that you do not cook the eggs. When all is blended, pour into a 8 or 9 inch unbaked pie shell. Bake at 350 degrees F (175 degrees C) for 30 minutes or until a knife inserted into the center comes out clean.
Combine pork, water chestnuts, green onions, soy sauce, cornstarch, salt and ginger in medium bowl; mix well. Place 1/2 teaspoonful pork mixture in center of each wonton skin. Fold wonton skin over filling to form a triangle. Turn top of triangle down to meet fold. Turn over; moisten 1 corner with water. Overlap opposite corner over moistened corner; press together firmly. Heat oil in wok or large saucepan over medium-high heat to 375 degrees F. Deep-fry wontons, a few at a time, 2 to 3 minutes, or until brown and crispy. Drain on paper towels. Serve warm with ketchup and mustard or sweet & sour sauce, as desired.
Place peanuts in a food processor; pulse to the consistency of bread crumbs. Add oats; pulse just until mixed. Add raisins and dates and process just until mixed, scraping down sides as needed. Add coconut; process thoroughly until mixture is finely chopped. Press mixture into a round glass pie dish; refrigerate until set, 40 minutes to 1 hour. Cut into squares.
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan. Mix cake mix, butterscotch chips, eggs, brown sugar, butter, and water together in a bowl; pour into the prepared baking dish. Bake in the preheated oven until edges begin to pull away from sides of pan, 25 to 30 minutes.
Whisk together the mustard, Worcestershire sauce, chili powder, cumin, ginger, and turmeric in a large bowl. Add the chicken to the bowl and toss until they are evenly coated. Scatter the minced garlic over the chicken and toss again. Cover and refrigerate 2 hours. Preheat oven to 450 degrees F (230 degrees C). Arrange the chicken pieces with the skin side facing up in a single layer in baking dishes or roasting pans. Pour the remaining marinade over the chicken. Cover with aluminum foil. Bake in preheated oven until the juices run clear, 40 to 45 minutes.
Combine the crushed sandwich cookies and the softened butter in a large bowl; mix well. Press cookie mixture into the bottom of a 9 inch pie pan. Place the marshmallows and milk in a large, microwave safe bowl. Microwave on High for 3 minutes. Stir to combine. Allow marshmallow mixture to cool for 10 minutes. Stir in mint liqueur; cool completely, about 20 minutes. Use an electric mixer to beat cream until lightly whipped. Stir into cooled marshmallow mixture. Pour into prepared pie pan and refrigerate until firm, 3 to 4 hours.
Peel back corn husks, but leave them attached at the bottom. Remove the silks, and fold husks back up over the corn. Place on a dinner plate, and cook in the microwave for 5 minutes on High power, turning corn once half way through. Cool until cool enough to touch, then slice corn kernels from the cob and place them in a serving bowl. Stir butter into the corn along with the tomatoes, jalapeno, red onion, garlic and cilantro. Season with salt, pepper, and seasoning blend. Mix well, taste, and adjust seasoning if necessary. Some people like the salad warm, but I prefer to chill it a little before serving.
Preheat oven to 325 degrees F (165 degrees C). Arrange swai fish in a nonstick baking dish; season with Cajun seasoning and cayenne pepper. Layer banana peppers, habanero peppers, and thyme leaves on top of each fish fillet. Place 1 piece butter on top of each fish fillet. Cover dish with aluminum foil. Bake in the preheated oven until fish flakes easily with a fork, 30 to 40 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Sift mochiko, sugar, cocoa powder, and baking soda together in a bowl. Place butter in a microwave-safe bowl. Heat in the microwave until melted, about 1 minute. Stir in chocolate chips until smooth and creamy. Beat coconut milk, evaporated milk, and eggs together in a bowl. Add vanilla extract. Add chocolate-butter mixture and stir until incorporated. Add to the flour mixture slowly, whisking by hand until well incorporated and no lumps remain. Pour into the prepared pan. Bake in the preheated oven until set, about 55 minutes. Cool completely before cutting, about 1 hour. Cut with a plastic knife; mochi sticks to metal.
Sprinkle 1 teaspoon salt over zucchini and let sit for 10 minutes to drain water. Preheat oven to 450 degrees F (235 degrees C). Line pastry shell with a double thickness of heavy-duty aluminum foil. Bake pastry shell in preheated oven for 5 minutes; remove foil and bake until shell is lightly browned, about 5 minutes longer. Reduce oven heat to 350 degrees F (175 degrees C). Melt butter in a large skillet over medium heat; cook and stir onion, green pepper, tomatoes, mushrooms, garlic, and zucchini until just tender, about 5 minutes. Stir in curry powder, 1/2 teaspoon salt, pepper, and cinnamon; spoon vegetable mixture into crust. Beat eggs in a bowl; stir in milk, Parmesan cheese, and Cheddar cheese. Carefully pour egg mixture over vegetables. Bake in preheated oven until a knife inserted near the center comes out clean, 40 to 45 minutes. Let stand 5 minutes before cutting.
Heat oil in skillet or fryer to 350 degrees F (175 degrees C). Arrange paper towels on a baking sheet. In a medium bowl, beat together eggs, milk , and honey; set aside. Combine flour, sugar, and cinnamon in a large resealable plastic bag; shake until blended. Dip chicken in egg mixture, and then add to flour mixture. Seal the bag, and shake to coat chicken with flour mixture. Place 10 to 12 coated chicken nuggets into hot oil. Cook till done, about 7 to 10 minutes (nuggets will be a dark bronze color). Remove nuggets from oil, and drain well on paper towels. Repeat till all nuggets are cooked.
Heat the oil in a large skillet over medium heat. Cook and stir the onion about 5 minutes, until tender. Mix in the tomatoes, and season with salt and pepper. Continue to cook and stir about 5 minutes. Mix in the zucchini, yellow squash, bay leaf, and basil. Cover, reduce heat to low, and simmer 20 minutes, stirring occasionally. Remove bay leaf before serving.
Bring the orange juice, soy sauce, chicken stock, and orange zest to a boil in a saucepan. Reduce heat to medium-low and simmer until the sauce has reduced to half of its original volume, about 30 minutes.
Combine tomatoes, Cheddar cheese, mozzarella cheese, green onions, and green bell pepper together in a bowl. Add dressing and hot pepper sauce and mix well. Serve with chips.
Combine onion, Key lime juice, and tequila in a large skillet over high heat; saute until onion is translucent, 3 to 5 minutes. Reduce heat to medium. Add shrimp, green bell peppers, cilantro, and cayenne pepper; cover and simmer until shrimp turns bright pink, about 7 minutes.
Cut the butter into the flour and mix until the mixture resemble coarse crumbs. Stir in the sour cream. Cover and refrigerate cough overnight. Preheat oven to 350 degrees F (175 degrees C). Bake cookies on a parchment lined baking sheet at 350 degrees F (175 degrees C) for 20 to 25 minutes. Combine the sugar, chopped nuts and cinnamon. Divide chilled dough into quarters. On a lightly floured surface roll out dough into circles 1/8 to 1/4 inch thick. Cut into wedges and sprinkle with the nut mixture. Roll up into crescent shapes, starting with the wide end first. Sprinkle cooled cookies with confectioners' sugar.
Preheat oven to 325 degrees F (165 degrees C). Grease an 8-inch baking pan. Whisk flour, pumpkin pie spice, 1 teaspoon salt, and 1 teaspoon cinnamon together in a bowl. Combine milk, pumpkin, and vanilla extract in a bowl. Place egg yolks, white sugar, brown sugar, and water in the bowl of a stand mixer. Beat on high speed until creamy. Reduce speed to low; add butter. Increase speed to medium; beat until light and fluffy. Reduce speed to low and add flour mixture in 3 batches, blending thoroughly after each addition and scraping down the sides of the bowl. Stir milk-pumpkin mixture slowly into the mixture until just combined; transfer to a separate bowl. Clean and dry out the bowl and beaters. Beat egg whites and cream of tartar on high speed until stiff peaks form. Fold 3/4 of the egg white mixture into the pumpkin mixture using a spatula; pour into the remaining egg whites, folding mixture in slowly until batter is smooth but still light and fluffy. Pour batter into the prepared pan. Bake in the preheated oven until edges are set and center still jiggles slightly, about 50 minutes. Let cool completely, at least 30 minutes. Beat heavy cream, maple syrup, 1/2 teaspoon cinnamon, and 1 pinch salt together in a bowl using an electric mixer until soft peaks form. Spread over cooled cake.
Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of a 9 inch springform pan. In a small bowl, mix together brownie mix, 1 egg and water. Spread into the greased pan. Bake for 25 minutes. Melt the caramels with the evaporated milk over low heat in a heavy saucepan. Stir often, and heat until mixture has a smooth consistency. Reserve 1/3 cup of this caramel mixture, and pour the remainder over the warm, baked brownie crust. In a large bowl, beat the cream cheese, sugar and vanilla with an electric mixer until smooth. Add eggs one at a time, beating well after each addition. Pour cream cheese mixture over caramel mixture. Bake cheesecake for 40 minutes. Chill in pan. When cake is thoroughly chilled, loosen by running a knife around the edge, and then remove the rim of the pan. Heat reserved caramel mixture, and spoon over cheesecake. Drizzle with the chocolate topping.
Combine nutritional yeast, flour, paprika, salt, garlic powder, and cumin in a saucepan; add water. Whisk constantly over medium heat until thick and bubbly, about 5 minutes; remove from heat. Stir margarine into the yeast mixture until melted. Mix in salsa. Cook and stir over low heat until tomatoes are warmed through, about 5 minutes.
Preheat oven to 350 degrees F. Combine flour, bouillon powder and black pepper in a shallow pie pan or bowl. Pat roast dry using paper towels. Dredge the roast in the flour mixture, coating thoroughly. Heat the oil in a large Dutch oven or deep sided roasting pan over medium-high heat. Brown meat for 3 to 5 minutes on each side or until well browned. Remove roast to a plate. Add onions to pan juices and cook for 2 minutes. Stir in pomegranate juice and half of the cranberries; bring to a boil and boil for 1 minute. Stir in brown sugar, Worcestershire sauce and balsamic vinegar, stirring until sugar is dissolved. Return roast to pan, turning to coat with sauce. Cover pan and place in oven. Roast for 1 hour, 15 minutes. Stir well and add remaining cranberries. Cover and continue cooking 15 to 45 minutes until roast is tender. Remove from oven and allow roast to rest for 10 minutes. Transfer to serving platter, slice roast and top with sauce.