HumbleIntelligence/food-ner-1-Million huggingface dataset:
Stir together the 1/2 cup water and applesauce in a small bowl. Dissolve the yeast in the mixture, let stand until creamy, about 5 minutes. Pour the yeast mixture into a large bowl with 3 1/2 cups of warm water, honey, molasses, vegetable oil, lemon juice, and eggs; stir together to combine well. In a separate bowl, combine the whole wheat flour, flax seed, sunflower seeds, cracked wheat, and salt. Stir the flour mixture into the yeast mixture until a smooth dough forms. Knead on a lightly floured surface until smooth and elastic, about 10 minutes. Place in a lightly oiled bowl and cover; let rise in a warm place until doubled in volume, about 1 hour. Lightly grease four 9x5 inch loaf pans. Punch down dough, shape into loaves, and place in the pans. Allow to rise in pans until doubled in bulk, about 1 hour. Preheat oven to 375 degrees F (190 degrees C). Bake 40 to 50 minutes, or until the loaves sound hollow when removed from the pan and tapped on the bottom.
Preheat grill for medium heat and lightly oil the grate.
 Watch Now Place potatoes in a bowl; add 2 tablespoons olive oil and toss to coat.
 Watch Now Cook on preheated grill until tender, about 30 minutes. Cool potatoes, 10 to 15 minutes; cut into quarters.
 Watch Now Whisk 1/2 cup olive oil, vinegar, salt, black pepper, garlic, and sugar together in a bowl until dressing is smooth. Toss potatoes, bacon, green onions, and parsley with dressing in a bowl until evenly coated.
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Melt butter in a large saucepan over medium heat. Cook onion in butter until translucent. Stir in flour until smooth, then gradually stir in 2 cups water, carrots, celery, garlic, salt, and pepper. Heat through, then stir in milk. Dissolve chicken base in 1 cup warm water, and pour into vegetable mixture. Place potatoes in slow cooker, and pour heated vegetable mixture into potatoes. Place bay leaf in pot. Cover, and cook 5 hours on High, or 8 hours on Low. Remove bay leaf. Puree about 4 cups of the soup in a blender or food processor, and then stir pureed soup into contents of slow cooker. Stir in cheese and bacon until cheese is melted.
In a saucepan over medium heat, combine sugar, milk, and margarine. Bring to a boil, stirring occasionally, then boil for 4 to 5 minutes. Remove from heat and stir in the oats, vanilla, cocoa and coconut. Spoon onto waxed paper and allow to cool for at least an hour. Store in an airtight container.
Butterfly each pork chop by slicing horizontally through the center with a sharp knife. Leave them attached on one side so they can be flipped open to create a butterfly shape. Heat oil in a large skillet over medium high heat. Add pork chops, reduce heat to medium and cook slowly for 5 to 7 minutes each side, or until they are done to your liking. Set aside. Melt butter or margarine in a medium skillet over medium heat. Add apples and saute until tender, then turn off heat and add cheese to skillet. Mix together slowly to form a creamy thick sauce. Place reserved chops on serving plate and stuff each one with 1/4 of the apple/cheese mixture. Serve hot.
Bring water to a boil in a saucepan; dissolve sugar in water. Stir in lemon quarter, cloves, and cinnamon into water; boil for 10 minutes. Strain and return to saucepan. Stir red wine into water-sugar mixture; heat until piping hot, but not boiling, about 5 minutes.
Heat oil in a skillet over medium heat, and add mustard seeds. When the mustard seeds begin to pop, add the cumin seeds. Stir for about 10 seconds, and remove from heat. In a large bowl, gently stir yogurt with beets. Stir in mustard and cumin seeds, and season with salt to taste. Garnish with chopped cilantro.
Blend ice, coconut milk, coffee, sugar, hot chocolate mix, and vanilla extract together in a blender until smooth.
In a medium bowl, stir together the flour, baking powder, baking soda and salt; set aside. In a 1 quart large mouth jar, layer the sugar on the bottom and the flour mixture on top. Attach a tag with the following instructions: Empty the contents of the jar into a large bowl. Cut in 1 cup of softened butter until the mixture is crumbly. In a separate bowl, beat 2 eggs, 1 teaspoon vanilla and 1/2 teaspoon of lemon extract until light and fluffy. Pour into the dry ingredients and mix until well blended. Cover bowl and chill for 1 hour. Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets. Bake for 10 to 12 minutes in the preheated oven, until edges begin to brown. You can decorate them with sugar before baking of frost after baking.
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or lightly grease. Beat 1 1/2 cups white sugar, butter, and eggs together in a bowl using an electric mixer until smooth and creamy. Combine flour, cream of tartar, baking soda, and salt in a separate bowl; stir into creamed butter mixture until dough holds together. Mix 2 tablespoons white sugar and cinnamon together in a bowl. Form dough into 2-teaspoon-size balls and roll in the cinnamon-sugar mixture. Place dough balls, about 2 inches apart, on the prepared baking sheet. Bake in the preheated oven on the center rack for 7 minutes. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Heat olive oil, mustard seeds, fenugreek seeds, turmeric, and asafoetida in a saucepan over medium heat; stir until fragrant, about 1 minute. Mix in cranberries, salt, and achar masala; cook and stir until cranberries soften and break down, 5 to 7 minutes. Remove from heat to cool before serving.
Heat oven to 350 degrees F. Coat large baking sheet with no-stick cooking spray. Microwave chocolate and butter in uncovered large microwave-safe bowl on HIGH for 2 minutes or until butter is melted. Stir until chocolate is completely melted and smooth. Stir in sweetened condensed milk. Stir in muffin mix until completely blended. Roll tablespoonfuls of dough into balls. Dip bottoms into pecans. Place on baking sheet with nut side up, 2 inches apart. Bake 7 to 8 minutes or just until cookies look slightly crackled and centers are still soft. Immediately press a caramel candy into center of each cookie. Remove to wire rack. Swirl caramel candy gently with knife while candy is warm, if desired. Cool completely.
Preheat oven to 350 degrees F (175 degrees C). In sauce pan melt 1 tablespoon butter over medium heat. Add salt, pepper and flour. Pour in the chicken broth, cook and stir until mixture boils. Remove from heat and set aside. In skillet brown pork chops in 1 tablespoon butter. Grease a cooking dish with the remaining tablespoon butter and layer potatoes. Pour mixture over potatoes and place browned chops on top. Sprinkle paprika on top. Cover and bake for 1 hour. Uncover and bake for an additional 30 minutes.
Pour strawberry liqueur and Blue Curacao into a glass with ice. Fill with lemonade. Stir.
Preheat oven to 250 degrees F (120 degrees C). In a roasting pan, combine the meat, carrots, onions and potatoes. In a separate bowl, combine the sugar, tapioca flour and juice cocktail and mix well. Pour this mixture over the meat and vegetables and cover tightly with foil. Bake in the preheated oven for 5 hours.
Preheat oven to 450 degrees F (230 degrees C). Generously grease a loaf pan with butter. Grind buckwheat and millet in a food processor until very fine. Add sunflower seeds, chia seeds, baking soda, and salt; pulse in the processor until incorporated. With the processor on, slowly pour buttermilk into buckwheat mixture until a thick dough forms. Stir prunes into dough, transfer dough to prepared loaf pan, and cover the loaf pan with parchment paper. Bake in the preheated oven for 15 minutes. Reduce oven temperature to 390 degrees F (199 degrees C), remove parchment paper from the loaf pan, and continue baking until bread is crusty but still soft on the inside, about 45 minutes more.
Bring water to a boil in a large soup pot, reduce heat to low, and cook onions in the simmering water until translucent, 5 to 8 minutes. Add ground beef to onions; cook and stir until ground beef is browned and crumbly, about 10 more minutes. Sprinkle beef with salt and black pepper as it cooks. Drain excess grease. Heat olive oil in a large skillet over medium heat; cook and stir bell peppers in the hot oil until softened, about 5 minutes. Add peppers to meat mixture. Stir vegetable juice cocktail, diced tomatoes, tomato soup, chorizo sausage, green chiles, chili powder, and adobo seasoning into mixture until combined. Bring chili to a boil, reduce heat, and simmer until thickened, about 30 minutes. Cover and continue simmering to blend flavors, about 20 minutes more.
In a medium skillet over medium-high heat, cook bacon until evenly brown. Drain, cool, and crumble. To make the dressing, thoroughly blend the vinegar, honey, dry mustard, celery salt, paprika, and olive oil. Place lettuce, oranges, green onion, bacon, and almonds in a serving bowl. Toss with dressing and serve.
Preheat oven to 325 degrees F (165 degrees C). Set 6 (6 ounce) ramekins on a baking sheet. Pour cream, sugar, and vanilla into a saucepan, and place over medium heat. Stir to dissolve the sugar, and heat until it begins to simmer, then remove from heat. Place egg yolks in a large bowl, and slowly whisk in the hot cream mixture, about 2 tablespoons at a time, until you have added approximately a cup of cream to the yolks. At this point, pour in the remaining cream, and whisk until smooth. Stir in the chocolate chips, and set aside for 5 minutes. Stir the mixture until the chocolate is smooth and evenly distributed. Pour into ramekins, and bake in preheated oven until the center is just set, 15 to 20 minutes. Remove from oven, and allow to cool for 45 minutes, then place into the refrigerator, and chill until cold, about 6 hours. Place oven rack in topmost position. Turn oven to Broil. Sprinkle the tops of each creme brulee with sugar until evenly coated, gently pour off excess sugar. Place ramekins onto a baking sheet, and place under the broiler until the sugar bubbles and turns a light caramel brown. Serve immediately.
Put the russet potato into a small saucepan and cover with cold water. Bring to a boil. Reduce heat and simmer until potato is fork-tender, about 10 minutes. Drain and let cool until safe to handle, about 10 minutes. Dice potato. Heat vegetable oil in a skillet over medium heat. Add onion and turmeric. Cook and stir until onion is soft, about 5 minutes. Add curry powder and monosodium glutamate. Stir in chickpeas and chili powder. Add okra; cook and stir until softened, 5 to 7 minutes. Add diced potato and sumac; stir to coat. Stir in tamarind paste and chiles.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish with butter. In a bowl, stir together the self-rising flour, garlic powder, meat tenderizer, salt, and pepper. In a separate bowl, place the crushed potato chips. Pour the olive oil into a third bowl. Rinse the chicken tenders under cold water. Working one at a time, dip a chicken tender into olive oil, then into the seasoned flour mixture, then back into the olive oil, then into the crushed potato chips. Lay the coated chicken tender into the prepared baking dish. Repeat with all the other pieces of chicken. Sprinkle about 1 tablespoon of the seasoned flour onto the chicken pieces, then sprinkle the chicken with remaining potato chips. Place the baking dish onto the middle rack of preheated oven, and bake until the chicken is no longer pink inside, the juices run clear, and the coating is golden brown, about 30 minutes.
Preheat oven to 400 degrees F (200 degrees C). Cover a baking sheet with aluminum foil. Spray foil with nonstick cooking spray. Puree peppers in a blender until smooth; pour into a bowl. Add turkey and bread crumbs to bowl; mix. Form the turkey mixture into a loaf and place on the prepared baking sheet. Bake in preheated oven until no longer pink in the center, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking pan with greased aluminum foil. To make the Crust: In a large bowl, mix together the butter, almond paste, and brown sugar until smooth. Beat in one egg and the almond extract. Mix in the flour and stir until well blended. Bake 20 to 25 minutes, or until golden. Cool slightly, and spread the raspberry preserves over the crust. In a large glass or metal bowl, whip egg whites until they form soft peaks. Gradually beat in 1/2 cup sugar until peaks become stiff. Spread the meringue over the jam and sprinkle with coconut. Bake 15 to 20 minutes, or until firm. Let cool on wire racks. Lift foil from pan and cut bars with a sharp knife.
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble the bacon slices and set aside. Preheat an oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray. Heat the olive oil in a skillet over medium heat. Stir in the chopped mushroom stems, garlic, and jalapeno; cook and stir until the mushrooms release moisture and soften, about 10 minutes. Transfer the mushroom mixture to a bowl, and stir in the cream cheese, cheddar cheese, and bacon. Season with salt and pepper. Spoon the cheese mixture generously into the reserved mushroom caps, and arrange the stuffed caps on the prepared baking dish. Bake in the preheated oven until cheese begins to brown, 15 to 20 minutes.
Beat egg in a shallow dish. Mix bread crumbs and Parmesan cheese together in a shallow dish. Season chicken with Cajun seasoning. Dip chicken into beaten egg and dredge in bread crumb mixture, pressing lightly to coat evenly. Heat olive oil in a deep skillet over medium-high heat. Cook breaded chicken in the hot oil until golden brown, about 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain chicken on paper towels. Slice into strips. Divide lettuce, tomato, carrots, and hard-boiled eggs between 2 large pasta bowls. Top with sliced chicken; drizzle salad dressing on top.
Heat grill to 400 degrees F. Gently combine ground turkey, salt and pepper. Shape into 4 patties. Cook turkey patties as specified on the package. Always cook to well done, 165 degrees F as measured by a meat thermometer. Serve burgers topped with cheese, arugula, tomato and avocado.
Place bacon in a large skillet over medium-high heat. Cook until wilted, then add the onion and whole garlic cloves. Cook, stirring constantly until the onion is soft. Add the chicken livers and veal cubes to the skillet, and cook until no longer pink. Set aside to cool. Line a 9x5 inch loaf pan or mold with waxed paper, or spray with cooking spray, and set aside. Spoon the meat mixture into the container of a food processor, and pulse until finely chopped. Do not puree. Melt the butter in a large skillet over medium heat. Add the meat mixture, and stir in heavy cream and milk. Cook until heated through. Season with salt and pepper to taste, then pour into the loaf pan or mold. Chill for at least 4 hours before serving.
Beat margarine until fluffy. Add the sugar replacement, egg, and vanilla. Mix for one minute. Now add the flour and water to get a thin batter. Heat iron griddle and pour one tablespoon batter for each cookie. Cook till golden brown and turn, repeat when brown and remove to rack. Eat the crunchy cookie now or pour fresh fruit mixture over top and serve with sugar free ice cream. Very Good! NOTE: I use the waffle iron sometimes also - just don't burn them.
Preheat oven to 350 degrees F (175 degrees C). Dissolve sugar and yeast in warm water in a large bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes. Stir flour into yeast mixture until dough holds together. Knead dough on a lightly floured surface, until smooth and elastic, 6 to 8 minutes. Place dough in a bowl and cover with a towel; set aside until dough has risen slightly, about 30 minutes. Place peeled garlic cloves in an 8x8-inch baking dish; add olive oil, oregano, basil, marjoram, and sage. Bake garlic in the preheated oven until softened, 30 to 40 minutes. Remove from oven and cool. Coat a baking sheet with a layer of the cooled olive oil with herbs; spread dough onto the oiled baking sheet. Brush more oil and herbs on the top of dough. Mash the garlic cloves in a bowl using a garlic press or fork; stir nutritional yeast into mashed garlic. Add some of the herbed olive oil if mixture is dry. Stir tomato sauce into garlic mixture. Spread sauce over dough. Top with red onion slices. Bake in the preheated oven until crust is crunchy, 10 to 20 minutes. Arrange avocado slices over pizza.
Blend together the gelatin and condensed milk. Add coconut and vanilla; mix well and refrigerate until chilled. Roll into small balls and shape into strawberries; roll in red sugar crystals. Dip fat end into green sugar crystals. Place an almond sliver into the fat end for a stem. To prevent hardening, store in an air tight container until ready to serve.
In a small pot place 1/4 cup whole peeled garlic cloves. Cover with extra virgin olive oil and cook on low heat until garlic becomes soft and cooked through. Set aside to cool, retain olive oil. Bring a pot of lightly salted water to boil and cook orecchiette pasta until al dente. Reserve approximately 1/4 cup of the pasta water to add to the end of step 3. Drain pasta and cool in cold water, then set aside. In a large saute pan, heat garlic oil from roasted garlic. Add Margherita(R) Genoa salami and brown slightly. Add peppers, spinach, roasted garlic, and half of the toasted pine nuts and continue to cook until spinach is wilted. Add cooked pasta and reserved pasta water, fresh basil and toss, continue to saute until pasta is hot and ready to serve. Place pasta on plates or serving bowl, sprinkle with grated Romano cheese, black pepper and top with remaining pine nuts.
Cook turkey as specified on the package. Always cook to well done, 165 degrees F as measured by a meat thermometer. Combine cabbage, mango, red bell pepper, cilantro, lime juice, olive oil and salt in a medium bowl. Spoon ground turkey mixture into taco shells. Top with slaw mixture.
Preheat oven to 450 degrees F (230 degrees C). Place asparagus on a baking sheet. Drizzle with olive oil, and toss to coat. Arrange asparagus spears in a single layer. Spread Parmesan cheese over asparagus, and season with freshly ground black pepper. Bake 12 to 15 minutes in the preheated oven, until cheese is melted and asparagus is tender but crisp. Serve immediately on warm plates, sprinkling with balsamic vinegar to taste.
Combine ground beef, bread crumbs, eggs and 1/2 cup Sauce in medium bowl; shape into 18 meatballs. Bring remaining Sauce to a boil over medium-high heat in 12-inch skillet. Gently stir in uncooked meatballs. Reduce heat to low and simmer covered, stirring occasionally, 20 minutes or until meatballs are done. Serve over hot spaghetti.
Preheat oven to 325 degrees F (165 degrees C). Spray an angel food tube pan or 2 5x9-inch bread pans with nonstick cooking spray. Sift the flour, baking soda, baking powder, cinnamon, allspice, and salt together into a bowl. Stir the mincemeat pie filling, sugar, eggs, raisins, maraschino cherries, carrots, pecans, applesauce, canola oil, brandy flavoring, and vanilla extract together in a large mixing bowl. Mix about 1/3 of the flour mixture into the mincemeat mixture at a time, stirring 3 or 4 times after each addition. If the batter seems dry, stir in reserved maraschino juice, about 1 tablespoon at a time, until batter is desired consistency. Spoon the batter into prepared cake pan. Bake in the preheated oven until cake is lightly golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour and 10 minutes.
Mix chili-garlic sauce, oil, and fish sauce in a skillet over medium-high heat. Cook and stir just until heated through, about 1 minute. Stir chicken, basil, bamboo shoots, green bell pepper, red bell pepper, green beans, snow peas, carrot, and mushrooms into the skillet. Reduce heat to medium; cover and cook until chicken is no longer pink in the center, about 10 minutes. Stir in red pepper flakes and salt. Reduce heat to low and simmer until flavors combine, about 5 minutes.
Melt butter in a large, heavy skillet over medium heat. Saute apples, brown sugar, cinnamon, and nutmeg in hot butter until tender and golden, 10 to 15 minutes.
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, beat together the cream cheese and sugar until smooth. Mix in the green tea powder, eggs, and vanilla extract until lightly and creamy; pour into the prepared crust. Bake in preheated oven for 25 minutes, or until the center jiggles evenly when the cake is shaken lightly. Refrigerate 1 hour before serving.
Heat oil in a deep-fat fryer or large heavy pot to 375 degrees F (190 degrees C). Cut off tips, and separate each wing at the joint. Sprinkle with salt and pepper. Place half of the wings in the deep fryer. When the wings are golden brown and crisp, remove them and drain well. Salt wings to taste. Add remaining wings and repeat frying process. Once wings have drained a bit, place them in a large mixing bowl. Melt butter or margarine in a small saucepan. Mix in hot sauce and vinegar. Pour melted sauce over the cooked wings, and mix to coat the wings with sauce.
Grind rosemary and fennel seed in a spice grinder; transfer to a mixing bowl. Stir savory, thyme, basil, marjoram, lavender, parsley, oregano, tarragon, and bay powder with the rosemary and fennel. Store in an air-tight container between uses.
Place tuna, cannellini beans, onion, parsley, and capers in bowl. In separate bowl, whisk together olive oil, red vinegar, and lemon juice. Salt and pepper to taste. Pour into tuna mixture. Stir gently to combine. Cover and refrigerate for at least 1 hour. Bring balsamic vinegar to a boil over medium-high heat in a sauce pan. Reduce heat to medium-low and simmer 1 minute. Add brown sugar and salt and stir to dissolve. Continue stirring until sauce thickens, 4 to 5 minutes. Remove from heat. Sauce will thicken as it cools. To serve, place tuna on lettuce leaves and drizzle with balsamic syrup and sunflower seeds.
In a medium saucepan over low heat, mix the ketchup, brown sauce, lemon juice, balsamic vinegar, white vinegar, and Worcestershire sauce. Blend in the brown sugar and dry mustard until dissolved. Simmer 10 minutes, until thickened. Remove from heat, and allow to cool before using on meats as desired.
Preheat the oven to 300 degrees F (150 degrees C). In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine flour, salt, and baking powder; gradually stir into egg mixture. Mix in cranberries and nuts by hand. Divide dough in half. Form two logs (12x2 inches) on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet hands with cool water to handle dough more easily. Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 275 degrees F (135 degrees C). Cut logs on diagonal into 3/4 inch thick slices. Lay on sides on parchment covered cookie sheet. Bake approximately 8 to 10 minutes, or until dry; cool.
In a bowl, mix the processed American cheese, cream cheese, mayonnaise, and pimentos. Season with onion powder, cayenne pepper, and garlic powder. Cover, and chill until ready to serve.