HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine sea salt, red pepper flakes, black pepper, granulated garlic, and chili powder in a plastic container with lid. Seal container and shake until seasonings are well mixed. Rub entire batch of spice mixture over turkey breast to coat completely; wrap breast in aluminum foil and refrigerate for 24 hours. Remove breast from fridge and let stand at room temperature as you heat the oil. Heat oil in a pot with a lid and large enough to hold the oil and breast to 325 degrees F (165 degrees C). Gently add breast to the oil, cover pot with lid, and fry until no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Blend together the cream cheese and mayonnaise. Add the green onion, crab and shrimp. Place in a covered container and chill overnight.
Beginning several days before you hope to be eating this bread, rinse 1/2 cup raw wheat berries in cool water; drain. Soak the berries with cool water in a large bowl. Cover the bowl with a plate or cloth, and allow the berries to soak at normal room temperature overnight or for about 12 hours. The berries will soak up a considerable amount of water. Drain the berries in a colander, cover the colander with a plate to prevent the berries from drying out, and set it in a place away from light. Rinse the berries about 3 times a day, and they will soon begin to sprout. In a couple of days the sprouts will reach their optimum length of about l/4 inch. Drain the sprouts and grind them in a blender or food processor. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Whole Wheat cycle and Medium Crust setting; press Start. If your machine has a raisin cycle, you can put the sprouts in at the beep for more intact sprouts. If not, the bread may have a mushy consistency.
Place ice, milk, instant hot chocolate mix, cherry brandy, and vanilla extract in a blender. Blend until smooth, about 2 minutes.
Place whole potatoes in their skins into a large pot of boiling water; boil for 25 to 30 minutes. Remove potatoes, and discard water. When cool enough to handle, peel potatoes, and place on a lightly floured surface. Mash potatoes with a rolling pin. Place mashed potatoes into a large bowl. Stir in flour, egg, parsley, salt, and nutmeg. Knead well to form a smooth dough. Then roll out the dough to a thickness of about 1/2 inch. Cut flattened dough into thin strips, about 1 1/2 inches long. Gently roll out the strips, or stretch them until the ends taper. Set aside for 15 minutes. In a large skillet, heat lard over medium heat. Place the potato strips into the skillet, and fry until golden brown on both sides.
Combine five-spice powder, paprika, salt, garlic, pepper, and mustard in a bowl. Rub over both sides of chicken. Combine hoisin sauce, soy sauce, honey, sesame oil, ginger, garlic, and five-spice powder in a bowl to create the glaze. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill chicken, covered, turning once, until lightly browned, 4 to 6 minutes. Reduce heat to low. Continue cooking, covered and turning and brushing with the glaze every 5 minutes, until chicken is no longer pink in the middle, an additional 15 to 20 minutes.
Place the eggplant cubes into a large bowl, and sprinkle with salt. Fill with enough water to cover, and let stand for 30 minutes. Rinse well, and drain on paper towels. In a small bowl, stir together the soy sauce, red wine vinegar, sugar, chile pepper, cornstarch and chili oil. Set the sauce aside. Heat the vegetable oil in a large skillet or wok over medium-high heat. Fry the eggplant until it is tender and begins to brown, 5 to 10 minutes. Pour in the sauce, and cook and stir until the sauce is thick and the eggplant is evenly coated. Serve immediately.
Spread the bread slices with butter and cut into cubes. Place 1/3 of the cubes in a 2 quart casserole dish and sprinkle with 1/3 of the cheese; repeat 2 more layers. In a medium bowl beat eggs with milk, mustard, Worcestershire, salt and paprika. Pour over bread and cheese layers. Cover the dish and chill for at least 3 hours. Preheat oven to 350 degrees F (175 degrees C). Uncover the dish and bake in preheated oven for 1 hour. Let stand for 10 to 15 minutes before serving.
Preheat oven to 350 degrees F (175 degrees C). Place chicken legs in a deep, large baking dish. Massage 1 tablespoon olive oil onto each chicken leg. Squeeze lemon juice over the chicken. Arrange lemons around the chicken. Mix oregano, basil, garlic powder, salt, and pepper together in a bowl; sprinkle evenly over each chicken leg, flipping the chicken to season both sides. Cook chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Pour 1 3/4 cups flour into a large, shallow bowl and make a well in the center. Crack eggs into the well and mix flour and eggs together with a fork or your hands. Stir oil and salt into mixture; gradually add water and remaining flour until a dough starts to come together. Knead dough until dough is elastic and soft. Transfer dough to a lightly oiled bowl and cover the bowl with plastic wrap. Store in the refrigerator.
Preheat oven to 375 degrees F (190 degrees C). Place potatoes on a baking sheet and pierce once with a fork. Bake for one hour. Remove from oven and let cool for about 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Slice potatoes in half and scoop the potato flesh into a bowl, leaving some to form a shell. Place potato skins in a lightly oiled casserole dish. Season potato mix with Diamond Crystal(R) Kosher Salt and pepper. Add the butter and begin to mash with a fork. Add sour cream, half of the cheese, and the cream. Continue to mash and stir until creamy. Stir in the bacon and half the green onion. Scoop filling evenly into potato shells, mounding as necessary. Sprinkle with remaining cheese and green onion. Bake until cheese is melted, about 20 minutes. Let cool five minutes before eating.
With a sharp knife cut a cross on the flat side of each chestnut. Simmer, covered with water, in a saucepan for 5 minutes. Drain. While hot, remove the shells and inner brown skins. Cover with fresh water. Boil for 20 to 30 minutes until tender. Drain. Chop coarsely. To prepare the stuffing, melt the butter in a medium saucepan over medium heat. Stir in onions and celery, and cook until tender. Thoroughly mix in bread crumbs and chestnuts. Season with thyme, marjoram, savory, and rosemary. Preheat oven to 350 degrees F (175 degrees C). Wash turkey with cold water, and pat dry. Rub salt and pepper into body cavities. Loosely spoon stuffing into body cavities. Close skin with skewers or kitchen twine, and tie drumsticks together. Place turkey on a rack in a medium roasting pan. Roast turkey 3 1/2 to 4 1/2 hours in the preheated oven, until internal temperature of thigh reaches 180 degrees F (80 degrees C) and stuffing reaches 165 degrees F (75 degrees C). A foil tent may be placed over the turkey during the last half of roasting time to avoid over browning. Remove from oven, place on platter, and allow the turkey to stand for 20 minutes before carving.
Place salt, eggs, sugar, dry mustard, lemon juice, Parmesan cheese, garlic, red wine vinegar, canola oil, hot pepper sauce, Worcestershire sauce, and olive oil in a blender in the order listed. Blend on high until creamy.
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Mix together the flour, baking powder and salt. Set aside. In a large bowl, cream together 1/2 cup butter and 2 cups brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the maple flavoring. Beat in the flour mixture alternately with the evaporated milk, mixing just until incorporated. Pour batter into prepared pan. Bake in the preheated oven for 70 to 80 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. Decorate with Brown Sugar Frosting. To make Brown Sugar Frosting: In a medium saucepan, combine 1/4 cup butter, 1/2 cup brown sugar, the confectioners' sugar, milk and vanilla. Cook over low heat, beating until sugar is dissolved and mixture is smooth.
In a large skillet over medium-high heat, melt the butter and cook the chicken thighs until the meat is just cooked through. Remove the chicken pieces from the skillet and allow to cool. Using forks, pull meat from the bones and cut into small pieces or shred. Set aside. Meanwhile, in a medium skillet, cook the bacon over medium heat until nicely browned and crispy. Remove strips from bacon grease and drain on a paper towel. Crumble the drained and cooled bacon and set aside. Reserve 1 tablespoon of the bacon drippings. Scrape the chicken drippings from the large skillet into a large stock pot or Dutch oven. Cook the celery, carrots, red onion, and garlic over medium heat until the red onions are soft and transparent. Add the vegetable broth, chicken, and 1 tablespoon reserved bacon grease. Simmer over medium heat for 12 minutes, then stir in paprika, heavy cream, cream of chicken soup, and water. Heat through, stirring regularly, about 5 minutes. Stir in the sweet corn and ground pepper. Tear each buttermilk biscuit into quarters and drop into the chicken stew. Reduce heat to medium-low; stir occasionally until dough is cooked though, forming dumplings at the top of the stew, about 10 minutes. Remove from heat and serve with a garnish of crumbled bacon.
Sprinkle the cut sides of the tomato halves with salt, and place cut sides down on paper towels for 15 minutes to drain. Place frozen spinach, water, and chicken bouillon granules in a saucepan over medium heat; bring to a boil, cover, reduce heat, and simmer until spinach is tender, 8 to 12 minutes. Drain the spinach well. Preheat oven to 350 degrees F (175 degrees C). Place tomatoes, cut sides up, into a 9x12-inch baking dish. Mix together the spinach, 1/3 cup of Parmesan cheese, cornbread stuffing mix, melted butter, egg, onion, garlic, and black pepper in a bowl until thoroughly combined. Mound the mixture on the cut tomato halves. Bake in the preheated oven until cooked through and hot, about 15 minutes. Sprinkle each tomato with about 1 teaspoon of Parmesan cheese, return to oven, and bake until the topping has browned, about 5 more minutes. Serve immediately.
Place acorn squash, water, and tea bag together in a slow cooker. Cook in the slow cooker set to High until tender, about 1 hour. Remove squash flesh from skin and return flesh to slow cooker; discard skin and tea bag. Stir sausage, peanuts, and vanilla into squash mixture. Cook in the slow cooker set to High for 4 hours. Stir cranberries, raisins, and brown sugar into squash mixture until well combined.
Melt butter in a large skillet over medium heat; cook and stir apples until lightly browned, 5 to 10 minutes. Sprinkle brown sugar over apples and cook until apples are tender, about 5 minutes more. Transfer apples to a plate. Arrange chicken on a sheet of waxed paper; season both sides with cinnamon, salt, and pepper. Melt remaining butter in the same skillet and cook chicken until browned, 2 to 3 minutes per side. Transfer chicken to a plate. Cook and stir onion in the same skillet used for chicken until tender, 5 to 10 minutes. Stir cider and vinegar into onion, reduce heat to medium-low, and simmer until sauce is slightly thickened, about 2 minutes. Return chicken to onion mixture, spooning cider sauce over chicken and cook until chicken is no longer pink in the center and the liquid is reduced by half, 5 to 10 minutes more. Spoon apples into chicken mixture and cook until apples are warmed, 2 to 3 minutes. Arrange noodles on plate, top with chicken, and spoon sauce over chicken.
Combine water, sugar, and yeast in the bowl of a stand mixer. Allow yeast to bloom until foamy, about 10 minutes. Gradually add flour to the yeast mixture. Heat butter in a small microwave-safe bowl until melted; add to the flour mixture. Add egg and salt. Mix until a soft, sticky dough forms. Transfer dough to the counter and cover with plastic wrap. Let rest until doubled in size, about 1 hour. Roll dough out to a 9x16-inch rectangle on a lightly floured surface. Spread butter on top. Mix brown sugar and cinnamon together in a small bowl; sprinkle over butter. Roll up dough tightly. Cut into 12 pieces. Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish. Place rolls in the baking dish. Gently cover with a piece of foil. Allow rolls to rise in a warm area, about 25 minutes. Uncover rolls and bake in the preheated oven until centers are lightly golden brown, 15 to 18 minutes. While rolls are cooling slightly, prepare the glaze. Combine powdered sugar, strawberry puree, vanilla extract, and salt; beat by hand or with an electric mixer until smooth. Spread over the tops of the rolls.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place Hatch chile peppers cut-side down on the prepared sheet. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins. Combine Hatch chile peppers, ranch dressing, sour cream, cilantro, jalapeno pepper, lime juice, and salt in a blender; puree. Refrigerate until flavors are intensified, at least 1 hour.
Preheat the oven to 400 degrees F (200 degrees C). Place the potatoes in a single layer in a ceramic casserole dish. Melt the butter in a skillet over medium heat. Add garlic, and cook until golden. Stir in the rosemary, and cook just until fragrant. Pour over the potatoes in the dish. Season with sea salt and pepper. Roast uncovered for about 30 minutes in the preheated oven, until the potatoes are fork tender. Remove from the oven, and toss with the spinach leaves. Return to the oven for 1 to 2 minutes, until the spinach has wilted.
Whisk together the evaporated milk, coconut milk, confectioners' sugar, coconut extract, and ground cinnamon. Pour into freezer pop molds, and freeze until solid.
Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet. Divide pizza dough into 4 equal parts. Roll each piece into a large oval on a lightly floured surface. Mix spinach, mushrooms, zucchini, cabbage, green bell pepper, fresh tomato, onion, sun-dried tomatoes, artichoke hearts, olives, garlic, and Italian seasoning in a large bowl. Season with salt and black pepper. Divide vegetable mixture over the center of each piece of dough, leaving about a 1-inch border of dough. Sprinkle about 1/4 cup mozzarella cheese and about 2 tablespoons Asiago cheese over vegetables Fold pizza dough in half to create a half-moon; pinch and seal the edges of each calzone. Transfer calzones to the prepared baking sheet. Cut small holes on the top of each to vent; brush tops with olive oil. Bake in the preheated oven until lightly browned, about 30 minutes. Sprinkle remaining mozzarella cheese and Asiago cheese evenly over each calzone and continue baking until cheese is melted and crust is golden brown, 5 to 10 minutes more. Serve with marinara sauce for dipping.
Preheat the oven to 400 degrees F. In bowl of food processor, pulse flour and salt a few times until combined. Add in butter and pulse a few additional times, until mixture has a few pea-sized chunks remaining. In small bowl, combine egg, water, and vinegar. Stir to combine. While pulsing, slowly add liquid mixture to processor and pulse just until a ball forms. Remove, wrap in plastic wrap, and chill for 30 minutes and up to overnight. Roll out dough to roughly 1/16-inch thick on floured work surface. Make sure to check that the bottom is floured throughout this process. Using 3-inch biscuit cutter, cut out circles from dough. For each circle, add apple jam to center, followed by diced ham, and then goat cheese. Brush edges with egg wash, fold over to seal, and crimp with back of fork. Arrange hand pies on parchment-lined sheet tray, brush tops with remaining egg wash, and season with salt. Bake in preheated oven for 15 to 20 minutes, or until golden brown.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Sift together the flour, salt, baking powder, cinnamon, cloves and nutmeg. Set aside. In a large bowl, cream together the shortening and sugar until light and fluffy. In a separate bowl, combine tomato soup, water and baking soda. Add to creamed mixture alternately with the flour mixture. Stir in the raisins and nuts. Pour batter into a 10 inch Bundt or tube pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then turn out onto a wire rack.
Preheat oven to 375 degrees F( 190 degrees C). In a large bowl, cream together the butter and brown sugar. Beat in the egg and water. Sift together the flour, baking powder, and salt; stir into the butter mixture until well blended. On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut with a 2 inch round cookie cutter. Put half of the cookies onto a cookie sheet and spread 1/2 of a teaspoon of plum jam in the center of each one. With a thimble, or small cookie cutter , cut the center out of the remaining cookies. Place these on top of the jam topped cookies to make sandwiches. Press together. Bake cookies for 10 minutes then remove to a rack to cool.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square pan. In a large mixing bowl, beat eggs for 4 minutes with electric mixer. Gradually add sugar; beat until light and fluffy, 4 to 5 minutes. Whisk together the flour and baking powder, and add to egg mixture until just combined. In a saucepan, heat 1/2 cup milk and 2 tablespoons butter until butter is melted. Gradually pour into the batter, mixing constantly. Pour into prepared pan. Bake in preheated oven until cake is golden and a toothpick inserted in the center of the cake comes out clean, 20 to 25 minutes. Remove cake from oven; preheat oven's broiler. Beat 1/4 cup brown sugar and 2 tablespoons butter until combined. Stir in milk to desired consistency. Stir in coconut and nuts. Spread over warm cake. Broil 4 inches from heat for 3 to 4 minutes, till golden.
Thread fruit and marshmallows onto skewers. Combine chips and butter in small microwave-safe bowl. Microwave on high about 1 minute until chocolate can be stirred smooth. Drizzle over kabobs. Let stand about 10 minutes to set chocolate; serve.
Whisk brown rice flour, potato starch, and tapioca flour together; store in airtight container at room temperature.
Drain green and black olives and green chiles in a colander. Chop white onion in a food processor, pulsing several times. Add green and black olives, green chiles, tomatoes, olive oil, red wine vinegar, garlic, and hot sauce to the processor. Pulse several more times to mix; process until chunky, 20 to 30 seconds.
Mix together cream of mushroom soup, golden mushroom soup, onion soup mix, brown sugar, Worcestershire sauce, and water in a slow cooker. Stir in onion, mushrooms, and potatoes. Place pork chops in the mushroom mixture, turning to coat both sides. Cover and cook on Low for 6 hours. Spoon the mushroom sauce over the pork chops and potatoes for serving.
Stir together the Pimm's liqueur and lemonade together in a serving pitcher. Add the cucumber wedge, apple, orange, lemon, lime, pineapple, strawberries, and mint. Refrigerate until cold, or serve over ice.
Strain mushroom soaking liquid completely. Pat dry with paper towel, and chop. Place pork, shrimp, mushrooms, green onion, egg, soy sauce, salt, and dashi (if using) together in a large bowl. Mix thoroughly until all ingredients are completely incorporated. Have a bowl of luke-warm water available for dipping. If you are right-handed, place wonton wrapper in a triangle position on your left palm. Place a small amount of filling (about a heaping teaspoon or more) near the lower corner of wonton wrapper. Fold that corner over filling toward the opposite corner about half way, making sure the filling is securely enclosed. Dip finger into a bowl of water and dab left corner of wrapper with water. Fold left and right corners toward you (away from the top corner), resulting in the shape of a nurse's hat. Place wontons on cookie sheets while you work, keeping them covered with a damp towel to prevent drying out. Wontons may be carefully stored in plastic freezer bags and frozen for future use.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray. Combine flour, baking soda, baking powder, cinnamon, and salt in a bowl. Add yogurt, carrot pulp, milk, maple syrup, apple pulp, dates, and egg. Mix with a wooden spoon until batter is blended and thick. Spread batter in the prepared baking pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes.
Preheat oven to 400 degrees F (200 degrees C). Combine tomato, basil, and red onion in a small mixing bowl; stir well. Season with freshly ground black pepper. Set aside. Arrange bread on a baking sheet. Place in oven, and bake until well toasted, approximately 5 minutes. Remove bread from oven, and transfer to a large serving platter. Let bread cool 3 to 5 minutes. Rub garlic into the top of each slice of toast; the toast should glisten with the garlic. Spoon the tomato mixture generously onto each slice, and serve.
In a large bowl beat butter or margarine until softened. Add 1 cup sugar and beat until fluffy. Add the egg and vanilla and beat well. Stir together the flour, baking soda, salt, and nutmeg. Add flour mixture and sour cream alternately to butter mixture. Beat until well mixed. Cover and chill at least 2 hours or until easy to handle. Preheat oven to 350 degrees F. Combine cinnamon and 2 tablespoons of sugar in a small bowl. Roll dough 1/8 inch thick. Cut into rings with a 2 1/2-inch doughnut cutter. Twist the rings once to form figure eights and place 2 inches apart on an ungreased cookie sheet. Spinkle with cinnamon-sugar mixture. Bake for 6-8 minutes or until done. Remove and cool on a wire rack.
Mix vegan mayonnaise, soy milk, apple cider vinegar, parsley, garlic powder, onion powder, dill, and black pepper together in a bowl until smooth. Cover with plastic wrap and refrigerate for 4 hours to meld flavors.
Preheat oven to 400 degrees F (200 degrees C). Place acorn squash, cut-side down, on a baking sheet. Bake in the preheated oven for 30 minutes. Flip squash and sprinkle cinnamon into the center and dot with butter. Continue baking until flesh can be easily pierced with a fork, about 30 minutes more. Scoop flesh into a bowl and mix in brown sugar until evenly combined.
Place zucchini, squash, and bell pepper in a large resealable plastic bag. Add enough Italian dressing to coat vegetables. Squeeze out as much air as possible. Seal bag and refrigerate, at least 1 hour. Combine milk, eggs, flour, 1 1/2 teaspoon oil, and salt in a blender. Process until smooth. Cover and refrigerate batter for 1 hour. Heat a skillet over medium-high heat and brush with remaining oil. Pour 1/4 cup of crepe batter into the pan; tilt to completely coat the surface of the pan. Cook, turning once, until golden, 4 to 5 minutes. Let crepe rest on a clean surface until cool to the touch. Repeat with remaining batter. Cut crepes into strips about 1 to 2 inches wide. Preheat a grill for medium heat and lightly oil the grate. Cook zucchini, squash, bell pepper, and ham until vegetables are soft but firm to the bite and ham reaches an internal temperature of at least 160 degrees F (71 degrees C), 8 to 10 minutes. Cut ham into bite-sized pieces. Stack crepes, ham, zucchini, squash, peppers, pineapple, and tomatoes onto skewers in any fashion you prefer.
Place ice cream in a cup. Pour cold brew concentrate over ice cream. Garnish with a cherry. Use a straw for stirring and drinking.