HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all-purpose flour and 9 tablespoons butter in the bowl of a food processor; pulse until they resemble bread crumbs. Add water and salt. Mix, adding 1 teaspoon water at a time as needed, until a dough forms that's not too wet and sticky. Shape into a ball, wrap in plastic wrap, and refrigerate for 30 minutes. Preheat oven to 400 degrees F (200 degrees C). Grease a 7-inch loose-bottomed tart pan. Combine 7 tablespoons butter and sugar in a large bowl; beat with an electric mixer until smooth and creamy. Add self-rising flour, eggs, ground almonds, milk, and almond extract and mix well. Roll dough into a thin round on a lightly floured work surface. Press around the rim of the tart pan and trim off excess dough. Cover dough with raspberry jam. Spoon in almond filling and smooth out top with the back of a spoon. Sprinkle sliced almonds over the top. Bake in the preheated oven until top of the tart is a nice golden brown, 25 to 30 minutes. Remove from oven and place on a cooling rack to cool, about 1 hour. Remove pan when tart is cool and place on a serving plate.
Preheat oven to 350 degrees F. Oil an 8x8 inch baking pan and line the bottom of the pan with parchment paper. Spread the almonds on a baking sheet and bake until lightly toasted, about 8 minutes. Let cool. On the same baking sheet, spread out the coconut and bake until lightly golden brown, about 4 minutes. Place the Amazin Diced Prunes in a bowl and pour enough lukewarm water to cover and let them soak for 5 minutes. Drain well. In a bowl, mix together the flour, oats, sugar, salt, baking powder, and baking soda. Stir in the almonds and coconut. Stir in the butter until a batter forms, then stir in the Amazin Diced Prunes and chocolate chips until evenly incorporated. Press the batter into the prepared pan and bake for about 25 minutes or until the top is lightly browned. Cool in the pan for 20 minutes. Unmold and cool completely. Once cool, cut into 16 (2x2 inch) bars.
In a large glass or ceramic bowl, gently toss the shrimp and scallops with the lime juice and lemon juice. Mix in onion, cucumber, tomato, jalapeno, serrano, cilantro, olive oil, salt, and pepper. Cover bowl, and chill ceviche 1 hour in the refrigerator, until shrimp and scallops are opaque.
Prepare rice according to package directions. While the rice is cooking, begin making the sloppy joes. In a large skillet, heat oil over medium heat and add the chicken. Stir to separate the meat and then add the onions, peppers, garlic, salt and pepper. Continue cooking until the meat is cooked and the onions are translucent, about 5 minutes. In a measuring cup or small bowl, combine 1/4 cup water, ketchup, brown sugar, Worcestershire sauce, mustard and vinegar. Once the rice is cooked, drain and add to the skillet. Add the liquid ingredients into the meat and rice mixture and stir well to combine. Continue to simmer for about 5 minutes to meld the flavors. Serve on whole-wheat buns.
Preheat oven to 350 degrees F (175 degrees C). Pierce butternut squash skin with a small knife and place cut-side down in a baking dish; pour in enough water for a depth of 1/2 inch. Cover dish with aluminum foil. Bake in the preheated oven until squash is tender, about 1 hour. Scoop squash into a bowl; add 3/4 cup sour cream, butter, brown sugar, cinnamon, salt, and pepper. Mash mixture using a potato masher or fork until smooth. Garnish with parsley and 1 tablespoon sour cream.
Line two 8 x 4 x 3 inch loaf pans with waxed paper. Beat the egg whites until stiff. Beat the whipping cream until soft peaks form. Melt chocolate in a double boiler. Blend in water. Remove from heat, and add egg yolks; beat vigorously until smooth. Add sugar, and mix well. Fold whipped cream into chocolate mixture. Fold in stiffly beaten egg whites. Separate ladyfingers. Line bottom of each pan with single ladyfingers. Cut remaining ladyfingers in half crosswise, and use to line the sides of the pans. Fill with chocolate mixture. Chill 12 to 24 hours. Unmold. Serve with additional whipped cream if desired.
Preheat the oven to 350 degrees F (175 degrees C). In a large skillet over medium-high heat, cook the ground beef until evenly browned, stirring to crumble. Drain fat, and set aside. Process the luncheon meat, cheese and onion in a food processor or run through a grinder until finely chopped. Transfer to a large bowl. Stir in the browned beef, tomato soup, tomato paste, garlic salt, and oregano until well blended. Spread a couple of spoonfuls of the meat mixture onto each bun half, and place them on a baking sheet. Bake for 10 to 15 minutes in the preheated oven, until the meat is hot and the bun is crisp.
Mix 2 tablespoons water, red chile pepper, and sugar in a small bowl to make a runny chile sauce. Mix 3 tablespoons water, cornstarch, pepper, and salt together in a bowl to make a smooth batter. Add paneer; mix until thoroughly coated. Heat oil in a large skillet over medium heat. Add coated paneer; cook and stir until starting to brown, 5 to 8 minutes. Transfer to a plate using a slotted spoon. Stir garlic into the skillet; cook until fragrant, about 1 minute. Add onion and green pepper; cook and stir until starting to soften, about 2 minutes. Mix in remaining 2 tablespoons water. Stir in chile sauce, lettuce, hot pepper sauce, soy sauce, and vinegar. Return paneer to the skillet; cook until coated with sauce, about 5 minutes. Sprinkle cilantro over paneer before serving.
Melt the butter in the top of a double boiler over just-barely simmering water, 5 to 7 minutes. Set the melted butter aside to cool slightly, then skim the foam off the top and discard. Allow the butter to solidify overnight. Drain off any liquid that collects at the bottom. Melt the butter in a microwave-safe glass or ceramic bowl, and pour into individual bowls before serving.
Preheat oven to 375 degrees F (190 degrees C). Grease a shallow 1 1/2-quart baking dish. Mix celery soup, sour cream, green chiles, and Cheddar cheese together in a large bowl; add rice and stir to coat. Transfer mixture to prepared baking dish. Bake in preheated oven until rice is tender, about 20 minutes.
Heat oven to 350 degrees F. Spray an 8x11x2-inch baking dish with cooking spray. Pour chicken broth into a small frying pan, heat to simmer, add chicken breast, cover and simmer until no longer pink, turning once (approximately 25 minutes). Cool and shred. In same frying pan, add onions and red pepper. Saute over medium heat until soft, approximately 5 minutes. Remove from heat. In a large bowl, place chicken, onion-pepper mixture, beans, corn, cilantro, chilies, 2 cups of the cheese, and sour cream. Toss until thoroughly blended. Add tabasco, salt and pepper to taste. Place 1/8 of mixture into center of each tortilla, roll and place in baking dish. When all 8 rolls are completed, pour Enchilada sauce over top and sprinkle with remaining 1/4 cup cheese. Bake for 35 minutes, or until sauce bubbles and enchiladas are heated through. Makes 4 generous servings of 2 enchiladas each.
In small saucepan over medium heat, bring 2 cups water to boil. Add contents of yellow rice mix, tomatoes and 1 tbsp. oil; return water to boil. Reduce heat to low. Cook, covered, until water is absorbed and rice is tender, about 25 minutes. Meanwhile, heat remaining oil in medium skillet over medium-high heat. Season chicken with Adobo. Cook chicken until golden brown, about 5 minutes. Add bell peppers and onions to skillet. Cook, stirring, until vegetables are soft and chicken is cooked through, about 10 minutes more; remove from heat. In skillet with cooked chicken, stir in cooked rice until combined. Mix in cheese, stirring until melted. Serve warm.
Heat canola oil in a large skillet over high heat, and cook and stir onion, garlic, and ginger just until fragrant, about 15 seconds. Add the shrimp, salt, and black pepper, and cook and stir until the shrimp is slightly pink, about 5 minutes. Stir in the beer, ketchup, and sugar, and bring the sauce to a boil. Dissolve the cornstarch in the water, and stir into the boiling sauce. Cook until the sauce returns to a boil and thickens, the shrimp are bright pink on the outside, and the meat is no longer transparent in the center, about 5 minutes. Stir in the sesame oil; remove from heat. Sprinkle with the green onions.
Pour the amaretto, vodka, sour mix, and ginger ale into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into an ice filled rocks glass, and garnish with a lemon wedge to serve.
Heat a skillet over medium heat; cook and stir sausage, onion, and bell pepper in the hot skillet until vegetables are tender, about 5 minutes. Whisk apricot preserves, cornstarch, soy sauce, vinegar, and ginger in a small bowl; stir mixture into sausage mixture. Cook and stir until thickened, about 5 minutes. Add pineapple chunks and tomatoes. Continue to cook and stir until heated through, about 10 minutes more.
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain. Melt butter in a saucepan over medium heat; stir in flour, salt, and pepper until smooth, about 5 minutes. Slowly pour milk into butter-flour mixture while continuously stirring until mixture is smooth and bubbling, about 5 minutes. Add Cheddar cheese to milk mixture and stir until cheese is melted, 2 to 4 minutes. Fold macaroni into cheese sauce until coated.
Preheat the oven to 325 degrees F (165 degrees C). Place chicken in a large saucepan with enough water to cover by at least 2 inches. Mix in the seasoning packets from the ramen noodles. Bring to a boil, and cook until chicken is no longer pink in the center. Remove chicken and set aside to cool. Add the ramen noodles to the boiling chicken water. Cook until tender, about 2 minutes. Drain. Chop chicken into bite sized pieces when it is cool enough to handle. In a medium bowl, stir together the cream of mushroom soup, sour cream and milk. Grease a 9x13 inch baking dish, and begin layering the ingredients as follows. 1/3 of the tortilla chips, 1/2 of the noodles, 1/2 of the chicken, 1/2 of the broccoli, 1/3 of the cheese, and 1/2 of the soup mixture. Repeat layers a second time, then top with remaining tortilla chips and cheese. Bake for 30 minutes in the preheated oven, until heated through and bubbly.
Mix together the avocado, peach, and onion in a bowl. Pour the lime juice over the mixture and season with salt and pepper. Toss the mixture until evenly coated.
In a small bowl, whisk together the sugar, olive oil, honey, vinegar, and lemon juice. Set aside. Place the salad greens in a pretty bowl, and top with sliced avocado and strawberries. Drizzle dressing over everything, then sprinkle with pecans. Refrigerate for up to 2 hours before serving, or serve immediately.
Dissolve yeast and 1 pinch sugar in warm milk in a bowl. Let stand until yeast softens and begins to form a creamy foam, 5 to 10 minutes. Sift flour into a large bowl; make a well in the centre. Add yeast mixture, butter, salt, 1 teaspoon vanilla extract, egg, and 2 tablespoons sugar. Mix gently until a dough forms. Transfer to a floured surface and knead until dough becomes pliable and is no longer sticky, about 5 minutes. Transfer to a greased bowl. Cover bowl with a damp kitchen towel and leave in a warm place until doubled, 1 1/2 to 2 hours. Punch down dough, cover, and leave until doubled again, about 1 hour. Grease a baking sheet with oil. Divide dough into 4 equal parts. Cut each part into 3 equal pieces. Roll each piece of dough into a ball and arrange on the prepared baking sheet. Flatten each piece lightly and let rise for 20 minutes. Combine farmer's cheese, egg, 2 tablespoons sugar, sour cream, and 1 teaspoon vanilla extract in a bowl for the filling. Use a water glass to press an indention for the filling in the center of each dough piece. Spoon filling into the indention and brush with egg yolk. Repeat with remaining dough pieces and filling. Cover and let rise for 20 to 25 minutes. Preheat oven to 400 degrees F (200 degrees C). Bake in the preheated oven until golden, 15 to 20 minutes.
Cook lasagna noodles in boiling salted water until al dente. Rinse with cool water, drain well. In a large skillet, cook and stir ground turkey or chicken, chopped onions and green pepper over medium heat until golden brown. Drain excess grease. Mix in cream of mushroom soup, cream of chicken soup, and evaporated skim milk. Cook mixture until it comes to a low boil. To assemble, in a buttered 13x9 inch casserole dish layer 1/2 cup of the sauce, 3 lasagna noodles, 1/2 cup of sauce, cottage cheese, one half of the shredded mozzarella cheese, 3 noodles, remaining sauce mixture. Finish with remaining shredded mozzarella cheese. In a preheated 350 degree F(175 degree C) oven bake for 45 to 60 minutes. Cook until heated through and bubbly. Let stand for 10 to 15 minutes before serving.
In a medium bowl, mix sour cream, dry Italian-style salad dressing mix and baby shrimp. Chill in the refrigerator until serving.
Combine flour, white sugar, powdered sugar, tea mix, and salt in a food processor or small chopper. Pulse until tea is pulverized and distributed throughout the dry ingredients. Mix in cinnamon, ginger, cardamom, allspice, and cloves. Add butter and vanilla extract. Pulse together just until a rough dough is formed. Scrape out dough onto a piece of wax or parchment paper. Form dough into an 8-inch log. Cover with paper and roll the log until smooth. Chill for at least 30 minutes. Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper or silicone baking mat. Use a sharp knife to slice the chilled log of dough into 1/3-inch-thick pieces. Place on the baking sheets. Bake in the preheated oven until edges are just beginning to brown, 10 to 12 minutes. Let cool on the baking sheets for 5 minutes. Transfer to wire racks to cool completely.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix the wheat germ, baby food, and water together. Add more water if necessary to form a dough. Roll dough into 1 inch balls and place on cookie sheet. Flatten slightly with a fork dipped in water. Bake for 20 to 25 minutes in the preheated oven.
Stir lemon gelatin, lime gelatin, and 2 cups boiling water in a bowl until gelatin has thoroughly dissolved. Mix 2 cups cold water into gelatin and pour into 8 1-cup miniature glass trifle dishes, filling dishes halfway. Refrigerate until partially set, about 30 minutes; arrange 2 or 3 slices of banana on top of the gelatin. Return to refrigerator. Mix strawberry gelatin with 2 cups boiling water in a bowl until gelatin is thoroughly dissolved; stir 2 cups cold water into strawberry gelatin. Refrigerate until cooled and beginning to set, about 15 minutes. Spoon about 1/2 cup strawberry gelatin gently on top of each serving; top with 4 or 5 sour cherries and two strawberry halves, cut sides facing up. Return to refrigerator and chill until firm, about 4 hours.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. In a large bowl, cream together the butter, applesauce, sugar and honey until smooth. Mix in the lemon zest. Combine the cream of wheat, baking powder and cardamom; stir into the creamed mixture. Blend in the yogurt and egg whites. Try not to overmix, or the bars will fall. Finally, mix in the coconut and sliced almonds if you like them. Spread the mixture evenly into the prepared pan. Bake for 45 to 55 minutes in the preheated oven, until the edges are brown but not the top. Cool and cut into bars.
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 baking sheets. Cream brown sugar and butter together in a mixing bowl. Beat in oats, pumpkin butter, and egg. Combine flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon in a separate bowl. Gradually add flour mixture to sugar mixture, alternating with milk. Mix until well blended. Stir in pecans and raisins. Drop cookie dough by teaspoonfuls onto the prepared baking sheets. Bake in the preheated oven until set and golden, about 15 minutes. Transfer cookies to wire racks to cool.
Whisk olive oil, white balsamic vinegar, Dijon mustard, and honey in a small bowl to make dressing. Cut Granny Smith and Red Delicious apples into noodles using a spiralizer fitted with the large shredding blade. Place apple noodles in a large bowl and toss with lime juice to keep them from turning brown. Pour in dressing; mix gently until salad is combined. Place pine nuts in a small skillet over medium-low heat. Toast pine nuts, shaking often, until golden brown, about 5 minutes. Sprinkle pine nuts over salad.
Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish with cooking spray. Combine the graham cracker crumbs, melted butter, sugar, and cinnamon in a mixing bowl. Mix until evenly moistened, then press into the bottom of the prepared baking dish. Bake in the preheated oven until the crust is lightly browned and smells toasted, about 5 minutes. Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil. When the cream has come to a boil, remove from the heat immediately and pour over the chocolate chips; whisk until smooth. Stir in the optional rum. Pour evenly over the graham cracker layer. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Place an even layer of marshmallows on top of the chocolate. Broil until the marshmallows are lightly toasted, about 1 minute. Refrigerate until chocolate has hardened, about 45 minutes. Cut into bars using a pizza cutter sprayed with non-stick cooking spray.
Preheat oven to 400 degrees F (200 degrees C). Grease a large loaf pan. Combine flour, 1 3/4 cup sugar, baking powder, salt, and baking soda in a large bowl. Add melted butter; stir until mixture is crumbly. Reserve about 1/4 cup cranberries and 1/4 cup mandarin oranges; stir remaining fruit into flour mixture. Beat eggs, milk, sour cream, vanilla extract, and orange extract in another bowl until smooth. Gradually stir egg mixture into flour mixture until batter is thoroughly incorporated. Pour batter into prepared loaf pan. Scatter reserved cranberries and mandarin oranges atop batter and sprinkle with remaining 1 tablespoon sugar. Bake in preheated oven for 5 minutes; reduce heat to 350 degrees F (175 degrees C) and continue baking until center of bread springs back when touched, 35 to 40 minutes.
Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish. Place the pork sausage in a skillet over medium heat, and brown the sausage, breaking it up into crumbles as it cooks, until the sausage is thoroughly mixed together and no longer pink, about 10 minutes. Drain grease, and transfer the sausage to a large bowl. Mix in the croutons, oysters, celery, eggs, and onion until thoroughly combined. Mix together the reserved oyster liquid and enough chicken broth to total 2 cups in a bowl, and pour into the dressing; stir in the butter. Transfer the dressing into the prepared baking dish. Bake in the preheated oven until hot, browned, and the oysters are cooked, about 30 minutes.
Prepare cook and serve pudding as directed on package. Stir in peanut butter. Bring mixture to a boil and pour into graham cracker crust. Allow to cool.
Combine plum wine, soy sauce, honey, green onions, garlic, and black pepper in a resealable plastic bag; seal and massage bag to thoroughly mix marinade. Using a fork or meat tenderizer, score chicken lightly without pounding. Add chicken to marinade, massage gently to coat, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 20 minutes. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken from the marinade and shake off excess. Discard the remaining marinade. Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 5 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Preheat an oven to 350 degrees F (175 degrees C). Stir the flour, cocoa powder, baking soda, cinnamon, cloves, and salt together in a bowl. Beat the sugar and margarine with an electric mixer in a large bowl until smooth. Beat the first egg into the butter until completely blended; beat the vanilla into the mixture with the last egg. Stir the zucchini through the mixture until evenly distributed. Mix the flour mixture into the zucchini mixture until just incorporated. Fold in the chocolate chips, mixing just enough to evenly combine. Roll the dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets. Bake in batches in the preheated oven until the edges are golden, about 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone mat. Combine oats, whole wheat flour, all-purpose flour, brown sugar, wheat germ, baking powder, baking soda, and salt in a large bowl. Add banana, applesauce, egg whites, and vanilla extract; mix well. Gently fold chocolate chips and cranberries into the batter. Drop batter, about 1 tablespoon at a time, onto the prepared baking sheet. Bake in the preheated oven until golden brown, about 12 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners. Combine flour, baking powder, baking soda, and salt in a large bowl. Stir together 1/2 cup plus 2 tablespoons white sugar, unsweetened applesauce, yogurt, oil, vanilla sugar, and vanilla extract in a second bowl. Fold into flour mixture using a spatula, but do not over mix. Fold in blueberries. Spoon batter into the prepared muffin cups, filling each 3/4 full. Sprinkle with brown sugar. Bake in the preheated oven until tops spring back when lightly pressed, 18 to 22 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
Rinse rice in a fine mesh strainer under cold running water until no longer cloudy. Transfer to a medium saucepan and cover with 2 1/2 cups water. Bring to a boil, cover, and reduce heat to low. Simmer for 15 minutes, remove from heat and let stand for at least 10 minutes, or until all liquid has evaporated. Preheat oven to 250 degrees F (120 degrees C). Season chicken with salt and garlic powder. Heat 2 tablespoons vegetable oil in a skillet over medium-high heat. Cook chicken, reducing heat when necessary, until no longer pink in center and juices run clear. Transfer to preheated oven to keep warm. Place lettuce, cucumbers, onions, tomatoes, bell peppers, and cilantro together in a large mixing or serving bowl. Toss to combine. In another bowl, stir together the lime juice, fish sauce, sugar, and crushed red pepper until well blended and sugar is dissolved. Remove chicken from oven, slice into thin strips, and drizzle with dressing. Divide salad and rice among serving plates, and top each with chicken slices. Dressing may also be served at the table and each salad dressed individually.
Place bread dough in a large, lightly oiled bowl and allow dough to rise in a warm location until doubled in size, 2 to 3 hours. Punch down dough and roll each loaf into a 12x15-inch rectangle. Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets. Heat a large skillet over medium-high heat; cook and stir ground beef, garlic powder, oregano, parsley, salt, and black pepper until beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Sprinkle mozzarella cheese evenly over bread dough. Spread about half the tomato sauce over the mozzarella cheese. Layer the seasoned ground beef, provolone cheese, salami, pepperoni, and coppa ham on top and spread remaining half of the tomato sauce over the meat. Sprinkle Cheddar cheese and Romano cheese over tomato sauce. Roll each portion into a log, beginning with the long side. Press and seal the seam and ends of each roll; arrange rolls seam-side down on prepared baking sheets. Brush with egg yolk. Bake in preheated oven until golden brown, 25 to 30 minutes. Let stand 5 minutes before slicing. Serve warm.