HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat 4 tablespoons butter over medium-low heat in a pot and cook onion until soft and translucent, about 5 minutes. Add pumpkin and potatoes and stir to coat with butter. Add broth and milk. Bring to a boil, reduce heat, and simmer, covered, until potatoes soften, 10 to 15 minutes. Strain soup through a fine-mesh sieve. Season with salt, nutmeg, and sugar. Stir in lemon juice. Return to the pot and bring to a boil. Add cream and heat through but do not boil. Meanwhile, heat remaining butter in a skillet and toast bread cubes in the hot butter until browned, 3 to 5 minutes. Serve croutons with the soup.
Whisk flour, crystallized ginger, ground ginger, and salt together in a bowl. Beat shortening and sugar together in a bowl until smooth and creamy. Add egg yolks 1 at a time, beating well after each addition. Gradually beat flour mixture and cold water into egg mixture until dough is well-combined. Cover the bowl with plastic wrap and refrigerate until chilled, at least 2 hours. Preheat oven to 325 degrees F (165 degrees C). Press chilled dough into a 7x11-inch baking dish. Spread apricot preserves over the top. Bake in the preheated oven until golden brown around the edges, 35 to 40 minutes. Cool for 1 hour before cutting into bars.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13x9-inch baking pan. Combine the flour, baking soda, salt, baking powder, and cinnamon in a bowl and set aside. In a separate bowl, mix the eggs, oil, sugar, grated zucchini, and vanilla. Add the flour mixture to the zucchini mixture and stir until just combined. Stir in the chopped nuts. Pour the batter into the prepared pan. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.
Stir the water and milk together in a microwave-safe mug. Cook on high in the microwave for 1 1/2 minutes. Remove, and add the chai teabag. Allow tea to steep about 2 minutes. Remove the tea bag, and stir in the hot chocolate mix.
Pour schnapps in a microwave-safe pan or pie plate large enough to hold peach halves in a single layer. Place peaches, cut side down in pan. Microwave on high Pour schnapps in a microwave-safe pie plate large enough to hold all peach halves in a single layer. Place peaches cut side down in pan. Microwave on high for 3 minutes. Turn peaches over and microwave about 2 minutes longer, until the fruit is tender when poked with a sharp knife. Let peaches cool, then peel. Refrigerate. for 3 minutes. Transfer jam to a microwave-safe measuring cup; microwave on high 1 to 2 minutes until partially melted. In a food processor, puree jam and raspberries. Set a fine-mesh strainer over a bowl; strain sauce to remove seeds, pressing with a rubber spatula. Discard seeds. Refrigerate. Put 1/2 cup ice cream in each of eight shallow bowls, then a peach half, 2 Tbs. sauce and 1 Tb. almonds. Serve.
Place chicken in a large saucepan full of lightly salted water. Bring to a boil; boil for about 30 minutes, or until chicken is cooked through (juices run clear). Remove chicken from pan, reserving broth. Cut chicken into bite size pieces and place in bottom of a 9x13 inch baking dish. Preheat oven to 350 degrees F (175 degrees C). In a medium bowl mix together cream of chicken soup and cream of celery soup. Fill one empty soup can with milk, and mix milk with soups. Pour mixture over chicken. In a small bowl combine stuffing and broth; mix together and spoon mixture over casserole. Bake in the preheated oven for 45 minutes.
Preheat oven to 400 degrees F. Peel potatoes (if desired) and place in large sauce pot and cover with cold water by 1 inch. Bring to a boil and reduce to simmer, cooking for 30-35 minutes or until potatoes are tender-soft. Meanwhile, in skillet over medium-high heat, melt 2 tablespoons butter and cook onion for 10-12 minutes or until soft and translucent. Drain potatoes thoroughly and place in large bowl with remaining butter, salt and pepper. With mixer or potato masher, blend potatoes and butter until mixed while retaining a slightly chunky texture. Fold in cooked onion, eggs, ham and chives. Line baking sheet with parchment or lightly grease. In ring mold or biscuit cutter, sprinkle bottom interior with bread crumbs and fill mold with potato mixture until top is slightly rounded, topping again with bread crumbs. Remove ring and repeat with remaining potato mixture, spacing cakes about 1 inch apart. Bake for 20-30 minutes or until tops are golden brown and beginning to crisp. Top with Parmesan cheese and serve hot.
Bring a large pot of lightly salted water to a boil. Add 1 tablespoon oil to the water to prevent sticking. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 350 degrees F (175 degrees C). In a 2 quart saucepan over medium heat, combine the cream of mushroom soup, mixed vegetables, canned tuna, and 1 cup of the cheddar cheese. Gently fold pasta into the soup mixture and mix thoroughly. Pour pasta and soup mixture into a 11x7 inch baking dish. Sprinkle remaining cup of cheese on top. Bake in a preheated oven until cheese is melted and bubbly.
Preheat oven to 300 degrees F (150 degrees C) Grease cookie sheets. In a large bowl, cream together the butter and brown sugar until smooth. Beat in the eggs and vanilla, then stir in the pumpkin puree until well blended. Combine the flour, baking soda, and pumpkin pie spice; stir into the pumpkin mixture. Fold in the white chocolate and pecans. Drop by heaping spoonfuls onto the prepared cookie sheets. Cookies should be at least 2 inches apart. Bake for 20 to 22 minutes in the preheated oven, until bottoms are lightly browned. Cool for 5 minutes on baking sheets before removing to cool on wire racks.
Preheat oven to 350 degrees F (175 degrees C). To Make Butterscotch Filling: In a heavy saucepan, combine 1/2 cup sugar, butter or margarine, and cream. Place over medium heat and stir constantly until mixture is browned. Remove from heat. In a medium bowl, combine 1/2 cup sugar with flour. Mix well. In a separate bowl, whisk egg yolks together with milk, then pour into flour mixture. Stir until all ingredients are thoroughly combined. Stir egg yolk mixture into browned cream mixture and return to heat. Cook until thick, stirring constantly. Pour mixture into baked pie shell. To Make Meringue: In a large glass or metal mixing bowl, whip egg whites until foamy. Add sugar gradually, continuing to whip until whites form stiff peaks. Spread meringue on top of pie. Bake in preheated oven for 12 minutes, until meringue is lightly browned.
Preheat a waffle iron according to manufacturer's instructions. Whisk flour, white sugar, baking powder, and 1 teaspoon salt together in a large bowl. Beat warm milk, 1/3 cup melted butter, eggs, and 1 teaspoon vanilla extract together in another bowl. Add milk mixture to flour mixture and stir until batter is lumpy and just-moistened. Working in batches, ladle batter into preheated waffle iron and cook until waffles are golden and crisp, 3 to 5 minutes. Stir brown sugar, 1/2 cup melted butter, and cinnamon together in a bowl. Beat confectioners' sugar, cream cheese, 1/4 cup softened butter, 1/2 teaspoon vanilla extract, and 1/8 teaspoon salt together in another bowl. Place waffles on a plate and drizzle cinnamon mixture and cream cheese mixture over the top.
Mix honeydew melon, cucumber, red onion, almonds, and feta cheese together in a bowl. Beat cream, olive oil, and poppy seeds in a bowl using an electric mixer until thickened. Stir dressing into salad; refrigerate until flavors blend, 2 hours to overnight.
In a large skillet over medium heat, warm olive oil and add chicken; saute until it begins to turn golden brown. Add red bell peppers and cook until they become limp; cover and simmer. In a medium saucepan over high heat, combine milk, butter, cheese and garlic; stir constantly for about 10 minutes to avoid burning. Sauce should now have a thickened sauce-like consistency; if not, add cornstarch in 1 teaspoon increments until desired consistency is reached. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Once the sauce is complete, combine it with the chicken and peppers mixture; add garlic powder to taste. Pour sauce over hot pasta; serve.
Bring a large pot of water to a boil. Meanwhile, in a large skillet, add olive oil & saute onions for about 5 minutes over medium heat. Turn the heat to high, then add chicken and mushrooms; brown for approximately 5 more minutes. Add vodka and reduce completely. Stir in cream and tomato sauce, then bring to a simmer. Season with salt and pepper. Cook pasta according to directions. Drain and toss with sauce, then stir in cheese and parsley right before serving.
In a large bowl, mix together rice wine vinegar, garlic, brown sugar, olive oil, and salt and pepper. Stir in pork pieces, cover, and leave at room temperature for 1/2 hour. Heat a large wok over medium heat. Toast almonds in hot, dry wok until golden brown and fragrant. Heat vegetable oil in wok over medium-high heat. Stir in marinated pork pieces, ginger, and chile paste. (Discard remaining marinade.) Mix in teriyaki sauce, and increase heat to high; cook, stirring constantly, until pork is white. Stir in peppers, and continue to stir fry until most of the liquid has evaporated. Top with toasted almond slivers and fresh mint.
In a large resealable plastic bag, place the cube steak, flour, salt, and pepper. Seal, and shake to coat. Heat the olive oil in a large skillet over medium heat, and brown the cube steak. Reduce heat to low, and mix in the tomatoes, tomato sauce, onion, and Italian seasoning. Cover, and simmer at least 1 hour, stirring once. Place the zucchini in the skillet, and coat with the tomato sauce. Continue to simmer uncovered 10 minutes, or until zucchini is tender.
Bring a large pot of lightly salted water to a boil. Add farfalle pasta and cook for 8 to 10 minutes or until al dente; drain. In a large skillet over medium heat, saute cabbage in olive oil. If skillet gets dry add a bit more oil. Saute about 10 minutes then add cooked farfalle pasta. Reduce heat to low and cook, stirring occasionally, for about 20 minutes more. Sprinkle on pepper to taste.
Place sugar in a shallow bowl. Run lemon wedge around the rim of a glass. Dip rim into sugar. Combine whiskey, orange liqueur, and lemon juice in a cocktail shaker; add ice, cover shaker, and shake for 20 seconds. Strain drink into prepared cocktail glass.
Preheat the oven to 375 degrees F (190 degrees C). Coat bottom of a Dutch oven with olive oil and place over high-heat. Sear chicken until browned, about 5 minutes per side. Transfer to a warm plate. Stir onion, garlic, black pepper, salt, and red pepper flakes into the Dutch oven; cook and stir for 1 minute. Stir in chicken broth and return to a simmer. Remove from heat. Return chicken to the Dutch oven. Stir in artichoke hearts, cherry peppers, lemon juice, and thyme. Cover Dutch oven and place in the preheated oven. Cook until chicken is tender, about 1 hour. Remove Dutch oven and transfer chicken to a warm plate. Stir beans into the Dutch oven with broth and artichoke mixture. Serve each chicken leg quarter in a bowl. Pour a ladle-full of artichoke, bean, and broth mixture over each.
Pour hoisin sauce into a resealable plastic bag, and add the chicken breasts and thighs. Squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 4 hours, or overnight. Prepare the grill for indirect heat, and lightly oil the grate. Remove chicken from marinade. Discard marinade. Grill chicken over indirect heat, skin side down, for 20 minutes. Turn; grill until chicken is no longer pink in the center, and juices run clear, about 10 additional minutes.
Preheat an outdoor grill for high heat, and lightly oil the grate. Roll the okra in the melted butter and then in the cajun seasoning. Grill the okra until charred, about 2 minutes per side.
Heat oil in a large skillet over medium heat. Add onion; cook and stir until translucent, 5 to 7 minutes. Add tofu; cook and stir until lightly browned, about 5 minutes. Stir in water chestnuts; cook until softened, about 2 minutes. Stir pea vines and ginger into the skillet; cook and stir until pea vines are wilted, about 2 minutes. Add crushed tomatoes and rice wine. Cook until warmed through, about 2 minutes. Sprinkle sesame seeds on top.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a medium bowl, stir together the sugar and apples, set aside. Sift together the flour, baking soda, cinnamon and salt. In a large bowl, stir together the oil, eggs and vanilla. Add the apples and sugar, mix well. Stir in the dry ingredients, then the nuts. Pour into the prepared pan and spread evenly. Bake in the preheated oven for 45 minutes, or until cake springs back to the touch.
Lightly grease one 13 x 9 inch pan. To Make Base: Combine 1 cup milk chocolate chips, 1/4 cup butterscotch chips and 1/4 cup creamy peanut butter in a small saucepan. Cook, stirring constantly, over low heat until melted and smooth. Spread into the bottom of the prepared pan. Refrigerate until set. To Make Filling: In a heavy saucepan melt the butter over medium-high heat. Stir in sugar and evaporated milk. Bring mixture to a boil and stir for 5 minutes. Remove from heat and stir in the marshmallow cream, 1/4 cup of the peanut butter, and the vanilla. Add the peanuts, and spread over the base layer. Refrigerate until set. To Make Caramel Layer: Combine the caramels and cream in a saucepan, stir over low heat until melted and smooth. Spread over the top of the filling and refrigerate until smooth. To Make Frosting Layer: In another saucepan combine 1 cup milk chocolate chips, 1/4 butterscotch chips and 1/4 cup peanut butter, and stir over low heat until melted and smooth. Pour over the caramel layer. Refrigerate for at least 1 hour. Cut into 1 inch squares. Store in the refrigerator.
Heat a large skillet over medium heat. Add turkey thighs and brown on both sides, 5 to 7 minutes. Transfer to a plate. Add eggplants, onions, carrots, and bell peppers to the skillet; cook until the vegetables begin to soften, 3 to 5 minutes. Meanwhile, place sweet potatoes and potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until barely tender, about 6 minutes. Drain. Put browned turkey, vegetables, and all potatoes into a slow cooker. Dissolve stock in boiling water in a bowl and pour over turkey; add more water to cover, if needed. Add bay leaves and mixed herbs. Cover slow cooker and cook on medium heat for 4 to 4 1/2 hours.
Preheat oven to 275 degrees F (135 degrees C). Line a baking sheet with parchment paper or aluminum foil. Stir seeds, butter, and cayenne pepper sauce together in a bowl to coat the seeds completely; spread onto prepared baking sheet. Roast seeds to desired crispness, 30 to 45 minutes; cool completely on baking sheet before serving.
In a small saucepan, combine the water, sugar and 1 tablespoon of chopped mint. Stir and bring to a boil. Cook until sugar has dissolved, then remove from heat and set aside to cool. After about an hour, strain out mint leaves. Fill 2 cups or frozen goblets with crushed ice. Pour 1/2 of the lemonade into each glass and top with a splash of the sugar syrup. Garnish each with a mint sprig and a straw. Serve on a silver platter.
Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch glass baking dish with cooking spray. Toss the cubed chicken with the salt in a large bowl. Place the chicken in a layer into the bottom of the baking dish. Stir together tomatoes, water, garlic, and stuffing mix in a large bowl; set aside to soften. Sprinkle the cheese on top of the chicken, then sprinkle with the Italian seasoning. Spread the softened stuffing mixture on top. Bake uncovered until the chicken cubes have turned white and are no longer pink in the center, about 30 minutes.
Preheat the oven to 325 degrees F (165 degrees C). Use a knife to score a diagonal pattern onto the ham with the lines about 1 inch apart. Place the ham in a large roasting pan and pat brown sugar over the entire surface. Some will fall into the pan, that's okay. Bake the ham in the preheated oven until the sugar is melting off of it, about 30 minutes. Remove the ham from the oven and pour the cola, grape juice and juice from the pineapple into the pan. Baste the ham with the mixture and return it to the oven. Continue to bake in the preheated oven, basting every 20 minutes, for about 2 hours. Cut the pineapple rings in half. Remove the ham from the oven and float the pineapple rings in the drippings. Allow the ham to rest for about 10 minutes, then slice and serve with the pineapple and sauce.
Heat olive oil and 3 tablespoons butter in a large skillet over medium-high heat; cook and stir asparagus until tender and browned, about 10 minutes. Stir mushrooms into the skillet and cook and stir until they have given off their liquid, about 5 more minutes. Stir in tomatoes and cook until softened, 2 to 3 minutes; mix in juice of 1 lemon. Set the vegetables aside. Melt 1/2 cup butter in a separate large skillet over medium heat and cook and stir shrimp and scallops in butter until shrimp are bright pink and the seafood is slightly opaque, 3 to 5 minutes. Mix juice of 1 lemon into seafood, turn heat to low, and continue to cook seafood until fully opaque, 3 more minutes. Drain excess liquid if necessary, leaving 2 tablespoons of liquid in skillet. Bring a large pot of water to a boil and stir in 2 tablespoons butter, salt, and juice of half a lemon. Stir angel hair pasta into the boiling water and cook until pasta is tender but still slightly firm, about 5 minutes. Stir occasionally during cooking; drain well and transfer to a large bowl. Drain liquid from asparagus mixture if needed, and stir vegetables into the pasta. Lightly toss vegetables and angel hair pasta with 1 package of Italian cheese blend; mix in the cooked shrimp and scallops. Mix remaining package of Italian cheese blend into pasta mixture and allow to stand until cheese melts, about 3 minutes; toss again and serve.
Put beans in a pressure cooker; add water, oil, salt, and marjoram (if using). Bring to a boil, covered with a lid from another pot, not the pressure cooker lid (you don't want to build up pressure yet). Remove from heat and let beans soak at least 1 hour, or up to 3 hours. Put on pressure-cooker lid, seal, and bring up to full pressure over high heat. Reduce heat to low, maintaining full pressure, and cook for 12 minutes. Allow pressure to reduce naturally (do not use quick-release method), which takes about 15 minutes. Transfer beans with a slotted spoon to individual serving bowls, and serve with a drizzle of olive oil (if desired) and desired accompaniments.
Cut 10 strips of parchment paper, 2-inches wide by 16-inches long. Sift confectioner's sugar and meringue powder together in a bowl; beat in water and vanilla extract until smooth. Divide sugar mixture evenly into three bowls; beat in small amounts of different food coloring paste into each bowl until desired color has been achieved. Place a #3 pastry tip into end of pastry bag; fill with one of the tinted sugar mixtures. Pipe buttons about the size of a penny onto parchment strips, 3 rows across. Repeat with remaining tinted sugar mixtures. Dry until buttons are hard, about 8 hours.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. In a large bowl, cream together the butter, shortening, and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each one. Combine the flour, baking powder, baking soda, nutmeg, and salt; stir into the creamed mixture alternately with the buttermilk until just blended. Pour the batter into the prepared pan. Bake for 40 minutes in the preheated oven, until the cake springs back when pressed lightly in the center. Cool completely before frosting.
Soak the cedar planks in water for several hours or overnight. Preheat an outdoor grill for high heat. Brush the planks with olive oil. Cut the salmon fillet into three portions. Brush with olive oil and sprinkle parsley and sun-dried tomatoes over the top. Drizzle with salad dressing. Place the planks on the preheated grill and let them heat up for about 5 minutes. Place the salmon fillets on the planks. Cover and cook for 15 to 20 minutes. Fish is done when it can be flaked with a fork. Remove quickly to avoid over cooking and drying out the fish. Serve piping hot.
Spread a thin layer of barbeque sauce on the bottom of a slow cooker. Alternately layer pork chops with barbeque sauce, pouring the remainder of the bottle over the top of the final layer of chops. Cook on HIGH setting for 3 to 4 hours, or all day on LOW setting.
Char the skin of the eggplants by roasting them on all sides on a skewer over the open flame of a gas burner; or, blacken them under an oven's broiler. When thoroughly burnt, place in cold water to cool, then peel off the skin of the eggplants. Cut up the eggplant and place into a large bowl. Mash well with a fork or potato masher. Stir in the yogurt and onion. Season with cayenne pepper, salt and pepper to taste. Mix well, and spoon into serving dish. Sprinkle with serrano pepper and cilantro before serving.
In 12-inch skillet, heat oil over medium-high heat. Add onion and chicken; cook about 1 minute or until onion is tender. Stir in remaining sauce ingredients. Heat to boiling. Reduce heat to low; cook uncovered about 20 minutes, stirring occasionally. Spoon chicken mixture into taco shells; top with remaining ingredients.
Heat olive oil in a wok over medium-high heat. Saute onion and garlic until onion is translucent, about 5 minutes. Add pork and chicken; cook and stir until lightly browned, about 5 minutes. Add soy sauce and sugar. Mix well; season with salt and pepper. Simmer until mixture is nearly dry and pork and chicken are no longer pink, about 10 minutes more. Let cool before filling the siopao dough.
Preheat oven to 375 degrees F (190 degrees C). Beat 1 cup flour, brown sugar, shortening, molasses, egg, baking soda, ginger, cinnamon, and cloves in a large bowl until thoroughly combined; stir in remaining 1 1/4 cup flour. Shape dough into 1-inch balls and roll in white sugar; place 2 inches apart on an ungreased baking sheet. Bake in preheated oven until cookies are set and tops are crackled, 8 to 10 minutes.
Stir sugar, milk, and butter together in a saucepan; bring to a boil without stirring once the boiling begins. Heat until a small amount of syrup dropped into cold water forms a rigid ball or until the mixture reaches 250 degrees F (120 degrees C), about 20 minutes. Immediately remove saucepan from heat and stir dates, pecans, and vanilla into the milk mixture. Thoroughly wet a piece of cheesecloth and lay out onto a flat work surface. Pour the candy mixture into the middle of the cloth and roll the cloth around it to shape into a log. Refrigerate until hard, 8 hours to overnight. Remove log from cloth and slice.
Preheat oven to 350 degrees F (175 degrees C). Heat vegetable oil in a skillet over medium heat. Cook and stir onion until tender, 5 to 7 minutes. Transfer onion to a large mixing bowl. Stir corned beef, cream cheese, mayonnaise, sour cream, Swiss cheese, and garlic powder into onion. Mix until thoroughly combined. Slice a piece of bread from the top of the Italian bread and hollow the center of the loaf, creating a long bread bowl. Leave at least 1/2 inch of bread on the sides. Reserve bread chunks from center of loaf for dipping if desired. Spoon the corned beef mixture into the bread bowl. Wrap the filled bread bowl in aluminum foil and place on a baking sheet. Bake in preheated oven until the dip is fully cooked and bubbling, 1 to 1 1/2 hours.