HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a sauce pan, heat the tomato juice and water over a low heat until warm to the touch. Pour into a large warmed bowl, and add yeast and honey; stir to dissolve yeast. Allow to rest until yeast is creamy. Mix in oil, parsley, onion, garlic, carrot, and salt. Add 1 cup of the flour, and stir until smooth. Add more flour, until a firm dough is formed. Knead five minutes on a lightly floured surface. Place dough in a greased bowl, and turn to coat the surface completely. Allow to rise in a warm place until doubled in size. Punch down, and divide into halves. Form two loaves, and put into greased 9 x 5 inch loaf pans. Allow to rise for another 45 minutes, or until loaves have doubled in size. Bake at 400 degrees F (220 degrees C) for about 30 minutes, until golden brown. Remove from pans to wire rack to cool.
Melt butter in a large skillet over medium-low heat and cook onion until soft and translucent, about 5 minutes. Add mushrooms and cook for 3 to 5 minutes. Season with salt and cook until mushrooms release their juice, about 5 minutes. Keep cooking until liquid evaporates and mushrooms are soft, about 5 minutes more. Stir in parsley and pour in white wine. Add cream and season with salt.
Blend coconut water, spinach, banana, strawberries, and dates together in a blender.
In no specific order, mix all of the ingredients together in a mixer or blender. Butter a pie pan, dust with flour, and add mixture. Cook for 30 minutes at 375 degrees F (190 degrees C) or until golden. Tastes good hot or cold.
In a large bowl, combine the pork, watercress, water chestnuts, green onion, oyster sauce, sesame oil, garlic, soy sauce, ground white pepper and salt and mix together well. Place 1/2 teaspoonful of this filling onto each dumpling skin. Place 1 shrimp on the filling, slightly wet the edge of the dumpling skin, fold over and pinch with your fingers to form a seal all the way around. To cook: Pan fry the dumplings in a large skillet over medium heat with oil for 15 minutes, turning over halfway through OR Place them in a pot of boiling water for 10 minutes; drain and serve in hot chicken broth.
In a bowl, stir together mayonnaise, marshmallow creme, ginger, and orange juice concentrate until well blended. Let rest for a few minutes, then stir again.
Pour pecans into a blender; grind into a meal. Whisk pecan meal, 1/3 cup brown sugar, flour, cinnamon, and salt together in a bowl. Rub in butter with your fingers until mixture resembles a coarse meal and a few pea-sized pieces remain. Drizzle beaten egg over butter mixture; mix gently with a fork until dough comes together. Turn dough onto a lightly floured surface and knead until smooth. Form dough into a disk. Wrap in plastic wrap and chill until firm, at least 2 hours. Preheat oven to 325 degrees F (165 degrees C). Roll out dough on a lightly floured surface into a 10-inch crust. Transfer to an 8-inch baking dish. Cover crust with a piece of parchment paper; fill with pie weights. Bake in the preheated oven until edges are golden brown, 10 to 15 minutes. Transfer to a wire rack and let crust cool. 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 sweet potatoes, cover, and steam until tender, 8 to 10 minutes. Strain into a bowl; mash until smooth. Combine 8 ounces plus 6 ounces cream cheese and 1 cup brown sugar in a bowl; beat with an electric mixer until smooth. Add eggs one at a time, mixing well between each addition. Beat in mashed sweet potatoes and sour cream. Add cinnamon and ginger. Split vanilla bean lengthwise with the tip of a sharp knife. Holding the pod open, scrape seeds from each half using the flat side of your knife. Beat seeds into the cream cheese mixture. Pour cream cheese mixture into the cooled crust. Bake in the preheated oven until center is set, about 1 hour. Cool to room temperature, about 1 hour.
Preheat oven to 400 degrees F (200 degrees C). Wrap sweet potato with aluminum foil. Bake in the preheated oven until soft yet still a little firm, about 45 minutes. Remove foil. Slice sweet potato in half and scoop out part of the inside to make a hole for the egg and bacon. Wrap raw slice of bacon around the inside hole of each sweet potato half. Pour egg whites into the holes and place on a small baking sheet. Bake in the preheated oven until egg whites start to set, about 10 minutes. Remove sweet potatoes from the oven and add egg yolks on top. Bake until the egg white has been fully cooked, 10 to 15 minutes. Season with sea salt, pepper, garlic powder, rosemary leaves, and a drizzle of sriracha sauce.
Fill a cocktail shaker with ice. Pour in gin, apricot brandy, and fresh orange juice. Shake well, then strain into a chilled glass. Garnish with a twist of lemon if you like.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking dish. In a medium bowl, mix together brown sugar, boiling water, vanilla, and butter. Pour into prepared baking dish. In a clean bowl, mix together white sugar, flour, milk, baking powder, nuts, and raisins. Drop by spoonfuls on top of the mixture in the baking dish. Bake in preheated oven for 30 minutes. Serve warm.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Melt butter in a large skillet over medium-high heat. Saute onions until tender. Transfer to prepared dish and top with crushed potato chips. Dissolve bouillon in water and mix with mushroom soup; pour over chips and onions. Top with cheese. Bake in preheated oven for 25 to 30 minutes.
Bring a large pot of water to a boil. Season chicken with salt and black pepper; set aside. Whisk sugar, cayenne pepper, white wine vinegar, fish sauce, and peanut butter together in a bowl. Coat the inside of a large skillet or wok with olive oil and place over high heat. Cook and stir chicken in the hot oil just until the meat is white outside but still pink inside, about 3 minutes. Remove chicken and set aside in a bowl. Lower the heat under the skillet to medium-low. Cook and stir garlic in the skillet until it becomes translucent, 1 to 2 minutes. Cook and stir eggs into garlic until loosely cooked, 2 to 3 minutes. Pour peanut sauce into the garlic and eggs, and stir to combine. Bring sauce to a simmer. Stir rice noodles into the boiling water. Cook until noodles are still slightly tough, about 5 minutes. Drain the noodles. Return chicken to the skillet with eggs and sauce. Simmer until chicken is no longer pink in the center and the juices run clear, stirring frequently, 5 to 8 more minutes. Stir bean sprouts, rice noodles. and beef broth into the skillet. Bring to a simmer, and cook until noodles are tender and most of the broth has been absorbed, about 10 minutes. Sprinkle with green onions to serve..
Preheat oven to 375 degrees F (190 degrees C). Place tilapia fillets on a baking sheet and brush with olive oil. Bake tilapia in the preheated oven until opaque and easily flaked with a fork, 10 to 15 minutes. Combine chopped tomatoes, olives, onion, and capers in a small saucepan. Cook over medium-high heat, stirring occasionally, until tomatoes begin to break down and tapenade flavors are combined, 5 to 10 minutes. Spoon tapenade over baked fillets.
Bring vinegar, sugar, water, dill, and salt to a boil in a saucepan until sugar is dissolved. Pour mixture over cucumbers in a large bowl; toss to coat. Cover and refrigerate until chilled, about 2 hours. Drain and discard vinegar mixture and stir sour cream into cucumbers. Refrigerate until ready to serve.
Combine creme de menthe, creme de cacao, cream, and ice in a cocktail shaker. Cover and shake until chilled. Strain into chilled cocktail glass.
Spray a 9x12-inch baking dish with cooking spray. Beat 1 1/2 cups milk and eggs together in a large bowl using an electric mixer until frothy, about 2 minutes. Add 1 1/4 cups flour and 1/4 teaspoon salt to milk mixture; beat until incorporated, about 2 more minutes. Heat a non-stick skillet over medium heat. Pour 1/4 cup batter into the skillet and immediately rotate the skillet until the batter evenly coats the bottom in a thin layer. Cook until the top of the crepe is no longer wet and the bottom has turned light brown, about 4 minutes. Run a spatula around the edge of the skillet to loosen; flip crepe and cook until the other side has turned light brown, about 2 more minutes. Whisk water, 1/4 cup flour, 1/4 teaspoon salt together in a bowl. Place butter and garlic in a non-stick skillet over low heat. Cover skillet and cook until garlic is golden brown, about 7 minutes. Add shrimp and lobster meat; stir, cover skillet, and cook until shrimp are bright pink and cooked through, about 5 minutes. Add lemon juice and cayenne pepper; stir, cover skillet, and cook for 5 more minutes. Whisk water-flour mixture and stir into shrimp mixture. Sprinkle Parmesan cheese over shrimp mixture; cook and stir over medium heat until thickened, about 1 minute. Remove skillet from heat and spoon shrimp filling onto each crepe. Roll each crepe around filling and place in the prepared baking dish. Preheat oven to 350 degrees F (175 degrees C). Combine 1 cup milk, mayonnaise, and 1 tablespoon flour in a small saucepan; cook and stir over medium heat until bubbling, 2 to 3 minutes. Drizzle sauce over filled crepes. Bake in the preheated oven until crepes are cooked through and sauce is bubbling, 25 to 30 minutes.
Mix cranberries, apple, onion, lemon juice, honey, chili powder, and cinnamon together in a large bowl. Let rest for flavors to blend, about 20 minutes. Add spinach and toss to coat.
Beat cocoa powder, sugar, coconut oil, butter, and vanilla extract together in a bowl. Pour into a 9-inch square baking dish, cover the dish with a lid, and freeze until set, about 2 hours.
Preheat oven to 375 degrees F (190 degrees C). Cut halved carrots in half again crosswise on the diagonal. Place carrots into a 2-quart baking dish and drizzle with vegetable oil; sprinkle with 5-spice powder and salt to taste. Toss lightly to coat carrots with oil and seasoning. Arrange carrots into an even layer. Roast carrots in the preheated oven for 15 minutes; check for tenderness and stir if desired. Continue roasting until tender, 15 to 20 more minutes.
Preheat oven to 350 degrees F (175 degrees C). Mix flour, hot cocoa mix, salt, and baking soda together in a bowl. Beat white sugar and 1 cup butter together in a separate bowl using an electric mixer until light and fluffy, 3 to 5 minutes. Beat in eggs, 1 at a time. Mix in 1 cup sour cream, milk, and 2 teaspoons vanilla extract. Beat flour mixture into sour cream mixture gradually, on low speed, until just blended. Spoon batter into 16 mini fluted tube pan molds (such as Bundt(R)), filling each 2/3 full. Bake in the preheated oven until a toothpick inserted in the center of a cake comes out clean, 20 to 25 minutes. Cool cakes in pans on a wire rack for 5 minutes. Remove from pans; cool completely before frosting, 10 to 15 minutes. Beat cream cheese, 1/4 cup butter, 2 tablespoons sour cream, and 2 teaspoons vanilla extract in a bowl using an electric mixer until light and fluffy, 3 to 5 minutes. Add confectioners' sugar gradually; beat frosting until smooth. Frost the cooled cakes.
Place chicken in the Instant Pot(R) and cook for 10 minutes on the 'Manual' setting. Release pressure naturally according to manufacturer's instructions. Set the pot to 'Saute' and add green bell peppers, yellow onion, soy sauce, brown sugar, honey, garlic, and black pepper. Cook until most liquid is evaporated, vegetables are soft, and chicken is no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Pour applesauce into a small saucepan, and bring to a boil. Stir in gelatin until dissolved, then set aside to cool for about 1 hour. When cooled, gradually whisk in the ginger ale. Refrigerate until set, about 4 hours.
Preheat oven to 425 degrees F (220 degrees C). Spread green, red, and yellow peppers, green beans, white onion, garlic, broccoli, cauliflower, celery, and mushrooms onto several baking sheets and drizzle with olive oil; toss lightly to coat. Roast the vegetables in the preheated oven until slightly browned and softened, about 30 minutes, stirring occasionally. While vegetables are roasting, pour ketchup into a large pot over medium heat and stir in tomatoes, white vinegar, balsamic vinegar, salt, and black pepper; bring to a boil. Reduce heat to low and simmer for 5 minutes; stir in roasted vegetables, black olives, green olives, and basil. Simmer until cooked through, about 5 more minutes. Sterilize jars and lids in boiling water for at least 5 minutes. Pack the roasted vegetable mixture into the sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, for 24 hours. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Preheat oven to 350 degrees F (180 degrees C). Place 40 - 45 small graham crackers on cookie sheet. Combine margarine, butter (yes... 1 stick of each!) sugar, and nuts in a saucepan over medium heat. Let boil for 2 minutes. Spread over crackers. Bake 10 minutes. Remove and immediately transfer to foil with spatula.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet. Spread the pizza dough in the prepared pan, and rub dough lightly with the olive oil. Stir together the ricotta cheese, Parmesan cheese, spinach, artichoke hearts, garlic, salt, and pepper. Spread the mixture evenly over the dough. Sprinkle evenly with the shredded Italian cheese; top with the sliced tomatoes. Bake in the preheated oven until crust is lightly browned and the cheese is melted and bubbly, about 20 minutes.
Season salmon fillets on both sides with lemon pepper. In a large skillet, melt butter over medium high heat. Stir in garlic. Place salmon in pan. Cook for 10 minutes per inch of thickness, or until fish flakes when tested with a fork. Flip fillets halfway through cooking to brown on both sides. Sprinkle with lemon juice before serving.
Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners. Beat white sugar, brown sugar, and butter together in the bowl of a stand mixer until thoroughly blended and creamy. Add egg; beat well. Mix in 1 teaspoon vanilla extract. Combine flour, 2/3 cup cocoa powder, baking powder, coffee, salt, baking soda, and cinnamon in a second bowl. Blend with a whisk until fluffy and no clumps appear. Alternate adding the flour mixture and 1 cup milk into the butter mixture, mixing until just combined. Fill muffin cups 2/3-full of batter. Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 15 to 17 minutes. Move to a wire rack to cool completely, at least 25 minutes. Beat butter in the bowl of the stand mixer; add confectioners' sugar, 1 cup at a time, beating until creamy. Add 2 tablespoons milk; mix until frosting is creamy. Mix in 1/2 cup cocoa powder and 1 teaspoon vanilla extract. Fit a piping bag with a coupler and tip. Drop piping bag into a tall glass and fold edges down around the glass. Spoon frosting into the bag. Gather edges and twist together. Pipe frosting onto the cupcakes.
Fill half of a tall glass with lemonade. Stir in 2 tablespoons frozen fruit punch concentrate. Pour in carbonated water until glass is full.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan. Stir chocolate cake mix, water, vegetable oil, and eggs in a mixing bowl until moistened. Beat with an electric mixer on medium speed for 2 minutes. Spread rhubarb over the bottom of the prepared baking dish and sprinkle cherry gelatin mix and sugar evenly over the rhubarb. Pour cake batter over the rhubarb layer. Bake in the preheated oven until a toothpick inserted into the middle of the cake layer comes out clean, about 1 hour; check for doneness after 45 minutes. Let cool before serving.
In a large skillet heat 2 tablespoons of the oil over medium heat. Saute the garlic, bell pepper, onion, celery and mushrooms for 5 minutes. Set aside. Add the remaining 1 tablespoon of oil to the skillet and brown the chicken over high heat until it is golden brown and firm on the outside. Return the vegetable mixture to the skillet. Add the chili powder, cumin, oregano, paprika, cocoa powder, salt, hot pepper flakes and ground black pepper to the skillet. Stir for a few minutes to prevent burning. Add the tomatoes and beans, bring all to a boil and reduce heat to low. Cover the skillet and simmer for 15 minutes, then remove cover and simmer for 15 more minutes.
Preheat oven to 350 degrees F. Stir eggs with sugar and vanilla. Add melted butter. Sift ground chocolate with flour, baking powder, and salt. Stir into egg mixture. Spread half the batter into a greased 8-inch square pan. Place chocolate squares in a single layer on top of batter. Cover the squares layer with the remaining batter. Bake 20 to 30 minutes. Cool before cutting into 16 to 20 squares.
Cook bacon and chicken bacon as required. Start with 2 slices of sourdough bread. Squirt both pieces with the Sandwich Spread. Layer 2 ounces Provolone Cheese, 2 ounces Peppadew Cheese and 2 ounces Smoked Gouda Cheese onto bread. Add 4 slices either Bacon or Chicken Bacon and 2 tomato slices per sandwich. Top with second slice of bread. Can be cooked on a griddle or in a panini press. Cook just until the cheese starts to melt. Serve warm.
Cook bacon in microwave following package instructions. Chop bacon coarsely; set aside. Preheat oven to 400 degrees F. Cook pasta following package instructions. Stir in broccoli and chicken during last minute of cook time. Crush crackers and place in bottom of 9-inch square baking dish. Drain pasta mixture thoroughly and return to pan. Stir in remaining ingredients until well blended; spoon mixture over crackers in baking dish. Cover dish with foil; bake 12-15 minutes or until hot and broccoli is tender. Serve.
Fill a large glass with ice cubes. Add cold brew concentrate, creamer, and coconut syrup; stir well. Garnish with whipped topping, coconut flakes, and/or caramel syrup as desired.
Preheat oven to 350 degrees F (175 degrees C). Bring 2 inches of water to a boil in a medium saucepan. Add cauliflower, cover, and cook for about 10 minutes. Drain, and place in a 2 quart casserole dish. In a small bowl mix together butter, Parmesan cheese, bread crumbs, salt, and red pepper flakes. Sprinkle mixture over cauliflower, and top with Cheddar cheese. Bake in the preheated oven for 20 minutes, or until cheese is melted and bubbly.
Heat olive oil in a saucepan over medium heat; stir onion in the hot oil. Reduce heat to medium-low, cover saucepan, and cook, stirring occasionally, until onion is softened and caramel-colored, 20 to 25 minutes. Stir figs into onion; cook and stir until figs begin to lose their shape and have softened into onion, 10 to 15 minutes. Pour balsamic vinegar into fig-onion mixture; cook until all the liquid has evaporated, 5 to 10 minutes. Stir sugar, 1 tablespoon at a time, into fig-onion mixture until desired sweetness is reached. Serve warm or chilled.
Bring a large pot of lightly salted water to a boil, cook spaghetti for 8 to 10 minutes, until al dente, and drain. Melt the butter in a skillet over medium heat, and saute the zucchini, carrots, and garlic until tender. Stir in the heavy cream, Parmesan cheese, and dill. Cook and stir until thickened. Mix with the cooked spaghetti to serve.
Whisk 1 cup plus 2 tablespoons water, sugar, cocoa powder, and salt together in a large bowl. Refrigerate mixture until chilled, 30 minutes to 1 hour. Pour mixture into an ice cream maker. Freeze according to manufacturer's instructions, about 15 minutes.
Preheat grill for high heat for 10 minutes. Place olive oil in a bowl. Add peach halves and toss to evenly coat with olive oil. Season with salt and pepper. Cook the peaches, flesh side down, on preheated grill until slightly charred, 4 to 5 minutes. Remove from the grill and dust with Cajun seasoning. Cut halves into 1 inch-thick slices. Place halves in a bowl; add vinegar and parsley, tossing peaches to coat evenly. Place on a serving platter and garnish with sprigs of parsley.
Cut chicken, beef, and pork into 1 inch cubes, and place in a large bowl. Stir in onions. Cover, and refrigerate overnight. Arrange salt pork evenly in the bottom of a 3 quart casserole dish with a cover. Layer with 1/3 of the meat mixture and 1/3 of the potatoes; season with salt and pepper. Roll out half of the pastry a little bit thicker than for a normal pie and arrange on the potato layer, cutting a small hole in the middle. Repeat with 2 more layers of meat and potatoes seasoned with salt and pepper. Cover with remaining pastry, and cut a small hole in the middle of that layer too. Slowly add enough chicken stock through the hole until liquid appears. Cover dish. Bake at 400 degrees F (205 degrees C) for 45 minutes, or until liquid simmers. Reduce temperature to 250 degrees F (120 degrees C). Bake for 5 to 6 hours more, or until top crust is a rich golden brown.
Preheat the oven to 375 degrees F (190 degrees C). Place squash cut-side up on a baking sheet and brush with 1 tablespoon butter. Bake in the preheated oven until squash flesh is soft and can easily be pierced with a fork, about 1 hour. Meanwhile, combine 1/2 cup butter and bay leaves in a saucepan over medium heat until melted. Remove from heat and set aside for at least 10 minutes to allow bay leaf flavor to infuse butter. Scrape the squash flesh from the skin into a bowl using a spoon. Remove bay leaves from butter; discard leaves. Pour butter over squash and mash everything with a fork. Season with salt. Stir in maple syrup.
Preheat the oven to 350 degrees F (175 degrees C). Season the beef brisket with salt, and place in a baking dish. Cover the entire roast with onion slices. In a medium bowl, mix together the beer, brown sugar, beef bouillon, pepper, garlic bay leaf and thyme. Pour over the roast. Cover with aluminum foil. Bake for 4 hours in the preheated oven. The brisket should be fork-tender. Mix together the cornstarch and water; stir into the juices in the baking dish to thicken. Remove the bay leaf. Slice and serve the meat.
Flatten the pork tenderloin slices slightly, and set aside. In a bowl, mix together the lime zest, olive oil, cumin, salt, crushed red pepper, and garlic. Reserve the lime juice. Rub the seasoning mixture onto both sides of the pork slices. Spray a heavy skillet or ridged grill pan with cooking spray, and place over medium heat. Pan-fry the pork slices until browned on both sides, 6 to 7 minutes per side. After you turn the meat over, pour the reserved lime juice over the meat and continue cooking until no longer pink in the center. Serve hot, topped with pan juices.
Dissolve the baking soda in the hot water. Stir in 1 tablespoon of sugar and molasses, then mix in the cranberries and flour. Pour into a greased 6 cup steamer mold. Cover the mold, and place into a steamer basket over boiling water. Cover the steaming pot. Cook over medium heat for one hour before checking, but it will take about 1 1/2 hours total. A toothpick inserted into the pudding should come out clean. Loosen the edges, and cool on a wire rack in the mold. Make the hard sauce just before serving: Heat the unsalted butter, cream, 1 cup sugar and vanilla in a small saucepan over medium heat. Cook stirring constantly until heated through and smooth.
Combine pineapple chunks, milk, banana, honey, and vanilla extract in a blender; blend until smooth.