HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put warm water in a small bowl, add sugar and yeast and stir until dissolved. Set aside for 5-10 minutes or until it foams. Blend in the warm milk, yogurt and melted margarine. In a large bowl, mix flour, salt, baking powder and poppy seeds. Pour in the yeast/milk mixture all at once and work it into the flour, using your hands. Continue mixing, adding flour or water as needed, until the mixture leaves the sides of the bowl. Knead for 6 to 8 minutes or until smooth and elastic. Place in a lightly oiled bowl and turn to coat. Cover with a damp cloth and let stand in a warm place to rise for about 4 hours or until doubled in volume. Preheat oven to 550 degrees F (285 degrees C) or your oven's highest setting and set a rack in the lower third of the oven. Place a large pizza pan or iron griddle on the rack and preheat. Also preheat the broiler. Punch the dough down and knead briefly. Divide into six pieces and shape them into balls. Place them on an oiled plate and cover with lightly oiled plastic wrap. Let balls rest for 10 to 15 minutes. Roll out and stretch each ball until it is about 10 inches long and 5 inches wide. Remove the pizza pan from the oven, brush with oil and place one of pieces of bread on it. Bake at 550 degrees F (285 degrees C) for about 4 to 5 minutes until bread is puffed and has brown spots, then transfer to a wire rack, returning pizza pan to oven to keep hot. Place bread under broiler until 'charcoal' dots appear on the surface. Wrap finished bread in a towel while baking the remaining loaves. (If your pizza pan is big enough, try baking two loaves at the time.)
Crumble the ground beef into a large skillet over medium heat. Cook, stirring to crumble, until starting to brown. Add the onion, garlic, bell pepper and jalapeno pepper, and cook until meat is no longer pink. Drain excess grease. Fill the pan with enough water to cover the beef, cover, and simmer over low heat for 30 minutes. Stir in the almonds, pimentos, raisins, tomatoes, tomato paste and sugar. Season with oregano and salt. Simmer over low heat, stirring occasionally for at least 1 hour.
In a large punch bowl combine orange juice and gin. Gently stir in the carbonated soda and slide in the ice cream.
Preheat an oven to 350 degrees F (175 degrees C). Mix ground beef, cracker crumbs, chopped onion, milk, eggs, and salt in a large bowl. Roll out 20 meatballs and arrange on a baking sheet with a rim. Whisk together the ketchup, water, brown sugar, and nutmeg in a bowl. Pour mixture over meatballs. Bake in the preheated oven until the meatballs are no longer pink in the center, about 45 minutes.
In a small serving bowl, stir together the cilantro, lemon juice, cumin, yogurt and chili sauce. Chill for at least one hour, or until needed.
Preheat oven to 350 degrees F (175 degrees C). Grease a 11 x 7 inch baking pan. In a large bowl, beat peanut butter, shortening, and sugar until light and fluffy. Beat in eggs, water, and vanilla until smooth. Combine flour, baking powder, and salt; stir into peanut butter mixture until combined. Stir in chocolate pieces. Spread dough into prepared pan. Bake for 40 minutes, until golden brown. Cool in the pan on a wire rack. Cut into bars.
Preheat the oven to 350 degrees F (175 degrees C). Spray two 12-cup muffin tins with cooking spray. Combine olives, mushrooms, spinach, and onions in a mixing bowl. Add turmeric, paprika, and ginger. Add eggs and mix until combined. Fold in Cheddar cheese and bacon bits. Pour mixture into the muffin tins. Bake in the preheated oven until eggs are set and cheese is lightly crisp, 22 to 26 minutes. Let cool.
Preheat oven to 400 degrees F (200 degrees C). Grease a loaf pan with cooking spray. Mix whole wheat flour, all-purpose flour, oat bran, wheat bran, wheat germ, and baking soda together in a large bowl. Whisk egg lightly in a small bowl. Whisk in buttermilk. Pour over flour mixture; fold together with a large spoon until batter is moist. Pour batter into the loaf pan and smooth out the top. Use the spoon to trace a "plus" sign from edge to edge across the top. Bake in the preheated oven until golden, about 40 minutes. Reduce oven temperature to 225 degrees F (105 degrees C); continue baking until a knife inserted into the center comes out clean, about 25 minutes more. Invert bread onto a wire rack. Let cool completely, about 1 hour.
Toss shrimp with lemon juice, salt, and black pepper in a bowl; set aside to marinate, about 15 minutes. Mix tomatoes, quinoa, cucumber, yellow bell pepper, green bell pepper, kalamata olives, red onion, and feta cheese together in a large bowl. Whisk together olive oil, vinegar, and oregano in a separate bowl; add to vegetable and quinoa mixture and toss well to combine. Top quinoa mixture with marinated shrimp to serve.
In a medium bowl, mix ground beef, diced onion, chunky salsa, ketchup, brown sugar, egg, oats, salt and pepper. Form the mixture into patties. In a medium skillet over medium heat, fry patties 4 to 5 minutes per side, or to desired doneness.
Heat oil in a deep-fryer or large saucepan over medium heat. Whisk eggs in a small bowl until smooth. Pour flour onto a shallow dish. Dip each cauliflower floret in beaten egg; coat with flour. Fry in hot oil until golden brown, 2 to 4 minutes. Whisk mayonnaise and lemon juice together in a bowl to make sauce. Serve sauce alongside fried cauliflower.
Slice garlic thinly. Season shrimp with kosher salt and paprika. Mix to coat. Heat garlic and oil in a skillet over medium heat. Cook until garlic starts to turn golden, about 2 minutes. Add shrimp and increase heat to high. Toss and turn shrimp with tongs until starting to curl but still undercooked, about 2 minutes. Pour in sherry. Cook, stirring continuously, until sauce comes up to a boil and shrimp is cooked through, about 1 minute more. Remove from heat. Stir in parsley with a spoon.
Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners. In a large bowl, combine bran flakes, flour, brown sugar, baking powder and cinnamon. Stir in buttermilk, butter, and vanilla. Fold in cinnamon chips. Spoon mixture into prepared muffin cups. Bake in preheated oven for 25 to 30 minutes, until a toothpick inserted into the center of a muffin comes out clean.
Preheat an oven to 350 degrees F (175 degrees C). Line 2, 12-cupcake tins with paper cupcake liners. Blend cake mix, 1 cup water, vegetable oil, and eggs in a large bowl. Beat with a mixer on low speed for 2 minutes. Divide cake batter between lined cupcake tins. Bake cupcakes in preheated oven until a toothpick inserted in the center comes out clean, 18 to 22 minutes. Cool completely. Frost cupcakes with white frosting. Make the sugar glass. Mix 2 cups water, 1 cup corn syrup, white sugar, and cream of tartar in a large saucepan; bring to a boil. Use a candy thermometer and boil sugar syrup until temperature reaches 300 degrees (hard ball), stirring constantly. The mixture will thicken as water evaporates. When sugar reaches 300 degrees, quickly pour onto a metal baking pan. Cool until completely hardened. Break into "shards" using a meat mallet. Make the edible blood. Mix together 1/2 cup corn syrup and cornstarch in a large bowl. Slowly stir in the 1/4 cup of water, adding more if necessary, until the corn syrup mixture has thickened to the consistency of blood. Stir in the red and blue food coloring. Stab each frosted cupcake with a few shards of broken sugar glass. Drizzle on drops of "blood" to complete the effect.
In a large bowl combine cake mix, whipped topping and egg; mix until well combined. Chill the dough several hours or overnight (or freeze dough wrapped in plastic). Preheat oven to 350 degrees F (175 degrees C). Form tablespoons of dough into one inch balls and roll them in the confectioners' sugar. Place the cookies on greased or parchment lined cookie sheet a couple inches apart. Bake 10 to 12 minutes until cookies are set, but not browned. Cool on wire rack.
Combine cornmeal, flour, seasoned salt, and pepper in a bowl. Dredge onion slices in cornmeal mixture. Heat oil in a large skillet over medium heat. Cook breaded onion, turning occasionally until golden brown, 3 to 5 minutes. Bring a large pot of water to a boil. Add kabocha squash, sweet potato, carrot, garlic, and bay leaf; cook until kabocha squash is tender, about 10 minutes. Drain most of the water; discard bay leaf. Mash kabocha squash mixture with a potato masher, adding soy milk, until mixture is the consistency of a thick soup. Stir in garam masala, salt, and pepper. Garnish with fried onions.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Mix cake mix, chocolate chips, eggs, and butter together in a bowl until just mixed; pour into the prepared baking dish. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 minutes.
Heat olive oil in a saucepan over medium-low heat; cook onion in hot oil until tender, about 5 minutes. Stir black beans, green salsa, garlic powder, chili powder, and cumin with the onion. Reduce heat to low and cook the mixture at a simmer until it thickens, 5 to 10 minutes. Serve with taco shells, Mexican cheese blend, tomato, avocado, and shredded lettuce.
Soak raisins in beef broth in a bowl for 1 hour. Preheat oven to 425 degrees F (220 degrees C). Unroll pie crust and place a ramekin, top side down, onto crust. Press lightly to make a circle. Repeat 5 more times to make 6 circles in all; cut out circles. Crumble ground beef into a large skillet, place over medium heat, and cook and stir until beef is browned, 10 to 15 minutes. Stir paprika, cumin, salt, and black pepper into ground beef. Drain raisins, reserving beef broth, and stir raisins and olives into beef mixture. Melt butter in a large saucepan over medium heat; stir flour into hot butter until thoroughly combined. Gradually stir reserved beef broth into flour mixture, reduce heat to medium-low, and bring to a simmer. Cook until sauce is thickened, about 5 minutes; season with salt and black pepper. Stir ground beef mixture into beef sauce. Spoon beef mixture into ramekins and top each with a pie crust circle, pressing crusts down onto edges of ramekins to seal. Cut several holes into top of each crust with a sharp knife. Set pot pies onto a baking sheet to contain drips. Bake in the preheated oven until crusts are browned, 20 to 25 minutes.
Preheat oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin tin. In a large bowl, whisk together whole wheat flours, oat bran, sugar, baking powder, and salt. Stir in raisins. In another bowl, mix together yogurt, sour cream, applesauce, maple syrup, egg whites, vanilla, and bananas. Pour yogurt mixture into flour mixture, and mix just enough to combine. Spoon batter into muffin cups. Sprinkle one teaspoon pecans over batter in each cup. Bake muffins in preheated oven for 15 to 20 minutes. Remove from oven, and transfer muffins to a wire rack to cool.
Preheat oven to 400 degrees F (200 degrees C). Toss edamame, olive oil, and salt together in a large bowl. Spread in a single layer in a shallow baking pan. Roast in the preheated oven until edamame are crispy, 20 to 30 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Core the apples, and remove the peel from the top third of each one. Place them in a baking dish, and fill the core holes with as many cranberries as you can fit. Meanwhile, stir together the water, brown sugar and honey in a small saucepan. Bring to a boil, stirring occasionally to dissolve the sugar and honey if necessary. Once it comes to a boil, pour the mixture over the apples. Bake for 1 hour in the preheated oven, basting with the juices every 15 to 20 minutes. Serve with vanilla ice cream.
Combine tomatoes, cheese, basil, garlic, olive oil, garlic salt, and black pepper in medium bowl. Set aside. Meanwhile, cook pasta according to package directions. Drain pasta, and transfer to a serving bowl. Toss with tomato mixture. Serve.
In a medium-size mixing bowl, combine mashed avocados, onion, bell peppers, jalapeno pepper, cilantro, and lime juice. Mix well, cover and refrigerate until you are ready to serve.
In a large saucepan over high heat, bring the water, milk, and salt to a boil. Add the polenta in a slow, steady stream, stirring continuously with a wooden spoon until incorporated. Continue stirring to prevent lumps from forming. Reduce the heat so the mixture bubbles occasionally. Cook, stirring and scraping the bottom and sides of the pan, until the polenta is thick and starts to pull away from the sides of the pan, 35 to 40 minutes. Remove from the heat. Stir in the butter, a few cubes at a time, then stir in the cheese. Keep warm over very low heat. Heat grapeseed oil in a large saute pan over medium heat. Add the sausages and cook following cooking instructions indicated on the packaging, or until no longer pink in the center, about 8 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Transfer the sausages to a plate. Add the bell peppers and onion to the pan and cook, stirring occasionally, until browned and tender, about 10 minutes. Stir in the pasta sauce and crushed red pepper flakes. Bring to a simmer and return the sausages to the pan. Cover and cook for 10 minutes, then remove from the heat. Slice sausages before serving. To serve, place a mound of polenta onto a plate, and top with the sausage and arrabbiata sauce.
Preheat oven to 350 degrees F (175 degrees C). Grease two 8x4 inch loaf pans. In a small mixing bowl, cover the raisins with hot water; let stand for 10 minutes and drain. Sift together flour, sugar, baking powder, baking soda, salt and cinnamon, set aside. In a large bowl, combine apple juice, egg and oil; beat until well mixed, then stir in the applesauce. Gradually stir in the sifted ingredients until smooth. Add the drained raisins; mixing just enough to evenly distribute. Pour the batter into the prepared pans. Bake for 35 to 40 minutes in the preheated oven, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.
Place milk, coconut, eggs, vanilla, flour, margarine, and sugar in blender. Mix well. Pour into a greased and floured 10 inch pie plate. Sprinkle nutmeg on top. Bake at 350 degrees F (175 degrees C) for 45 minutes.
Preheat oven to 325 degrees F (165 degrees C). Melt margarine in a large skillet over medium heat, and cook and stir the onion and celery until the celery is tender, about 10 minutes. Stir in the mushrooms, and cook and stir until they are tender and release their juice, 5 to 8 minutes. In a bowl, mix the bread crumbs, egg, and oysters together, and stir in the cooked vegetables with juices and margarine, chicken broth, poultry seasoning, sage, salt, and black pepper until well combined. Place stuffing into a 2-quart casserole dish. Bake in the preheated oven until the stuffing is hot, the oysters are cooked, and the top is browned, about 45 minutes.
Rinse rice and lentils in a strainer. Place in a small saucepan and stir in boiling water. Cover. Cook for 10 minutes over medium heat. Meanwhile, melt butter or margarine in a saute pan. Add onion, and saute until golden brown over medium low heat. Stir in lentil mixture and mint. Season generously with salt and pepper. Slice the tops off tomatoes, and reserve. Scoop out the middles, and reserve. Fill tomato shells with lentil mixture, and replace the tops. Stand in a baking dish. Chop reserved tomato middles, and place in a small bowl. Mix in oil and garlic. Pour around the stuffed tomatoes. Bake in a preheated 450 degree F (230 degree C) for 10 to 15 minutes. Remove from oven, and serve.
Place the chicken breast pieces into the bottom of a slow cooker. Pour in water, and stir in the salad dressing mix. Cover the cooker, set on low, and cook 3 or more hours (see note). With an electric mixer, beat the soup, cream cheese, and mushrooms in a bowl until thoroughly combined. Mix with the chicken and any juices in the slow cooker. Cover and cook 1 more hour.
Preheat oven to 325 degrees F (165 degrees C). Sprinkle Chinese five-spice powder inside the duck cavity. Add chopped onion and cubed orange. Combine cranberries, orange liqueur, honey, white sugar, and soy sauce in a saucepan. Cook and stir until glaze reaches a jam-like consistency, 7 to 10 minutes. Allow to cool slightly, about 3 minutes. Place duck on a roasting rack inside a roasting pan; baste with the glaze. Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 2 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
Pour the water into a large bowl, and sprinkle yeast over the top. Let stand for a few minutes to dissolve. Mix in the oil, salt, and flour to make a dough. When the dough is too stiff to stir, turn out onto a floured surface, and knead for about 5 minutes. Place into an oiled bowl, and cover with a clean towel. Set aside to rise for about 45 minutes. Place the figs into a small bowl, and pour boiling water over them. Let stand for about 10 minutes, then drain and chop. Set aside. Meanwhile, heat 1 tablespoon of oil in a skillet over medium heat. Add the onions; cook and stir until they are wilted and soft. Reduce heat to low, and season with salt. Continue to cook and stir until the onions are a dark brown, 5 to 10 minutes. Stir in the thyme, fennel seed and figs, and remove from the heat. Preheat the oven to 450 degrees F (220 degrees C). Punch down the pizza dough, and stretch into a circle about 1/4 inch thick. Place on a lightly greased pizza pan or baking sheet. Brush the surface lightly with remaining olive oil. Spread the onion and fig mixture over the crust. It will be sparse, but there is plenty of flavor. Dot with pieces of goat cheese. Bake for 15 to 18 minutes in the preheated oven, or until the crust has turned golden brown at the edges.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch baking dish. Mix flour, 1 cup sugar, mayonnaise, water, cocoa powder, and baking soda together in a bowl until smooth; pour into the prepared baking dish. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 20 to 25 minutes. Stir 1 cup sugar, evaporated milk, and margarine together in a saucepan; bring to a boil and cook for 2 minutes. Remove saucepan from heat, add marshmallows, and stir to melt them completely into the mixture. Stir peanut butter and vanilla extract into marshmallow mixture until icing is smooth; pour over warm cake.
In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup. Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.
Place the duck in a 12-quart stock pot with enough water to cover the duck by 2 to 3 inches. Bring the water to a boil, reduce heat to medium-low, and cook the duck at a simmer until the meat is tender, about 1 hour. Remove the duck from the broth, allow to cool, and pull the meat from the bones in bite-sized pieces. Reserve the broth. Preheat oven to 375 degrees F (190 degrees C). Mix the cornbread crumbs, chopped biscuits, onion, salt, garlic salt, black pepper, and sage in a large roasting pan. Beat the eggs in a bowl; pour over the cornbread mixture. Add the chopped duck meat to the pan; stir to mix the dressing thoroughly. Stir the reserved duck broth into the mixture until the dressing is very moist (about the consistency of thick pancake batter). Bake in the preheated oven until a spoon inserted into the center of the pan of dressing will stand up, 45 minutes to 1 hour.
To Make Filling: In a medium bowl, combine blackberries, raspberries, and rhubarb. In a separate bowl, mix together 3/4 cup sugar and 1/4 cup flour. Sprinkle over fruit mixture and stir gently. Cover bowl and refrigerate overnight. To Make Crust: In a large bowl, mix 2 cups flour with salt. Cut in shortening and 2 tablespoons butter until texture is like coarse cornmeal. Place 1/3 of mixture in a separate bowl. To the smaller portion, add water and mix to form a paste. Add this mixture back to the rest of flour mixture and stir just until dough forms a ball. Allow to rest at least 20 minutes before rolling out. Divide dough in half. Roll out bottom crust and place in 9 inch pie pan. Preheat oven to 400 degrees F (200 degrees C). Mix 1 tablespoon melted butter and lemon juice into fruit filling, then spoon into pastry-lined pie pan. Roll out top crust and place over filling. Crimp edges and cut steam vents in top. Brush lightly with half and half and sprinkle lightly with sugar. Bake in preheated oven for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake an additional 40 to 50 minutes, until crust is golden brown.
Crush chocolate sandwich cookies. Mix in butter. Press mixture into a 9x13-inch baking pan to make the crust. Refrigerate crust. Beat cream cheese until fluffy. Add sugar and 2 tablespoons milk; mix well. Stir in 1 1/4 cup whipped topping. Spread mixture onto the crust and refrigerate. Mix pudding with 3 1/4 cups milk until thickened, about 5 minutes. Spread over the cream cheese layer. Refrigerate lasagna for 10 minutes. Spread remaining whipped topping over the lasagna and sprinkle with chocolate chips. Refrigerate for 4 hours.
Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners. In a large bowl, mix together flour, 2 cups sugar, cocoa, 1 teaspoon salt and baking soda. Stir in oil, water, vinegar and vanilla until blended. Pour mixture into prepared muffin cups, filling each 2/3 full. To make the filling: In a medium bowl, beat together the cream cheese, egg, 1/2 cup sugar and 1/4 teaspoon salt until light and fluffy. Stir in chocolate chips. Drop a heaping teaspoonful of the cream cheese mixture into each cupcake. Bake in the preheated oven for 25 minutes. Allow to cool.
Arrange green onions, basil, tarragon, mint, and cilantro on a serving platter next to pita. Place feta cheese and butter in separate small serving dishes.
Heat oil in a large Dutch oven over medium-high. Add sausage; cook about 6 minutes, stirring occasionally, until lightly browned. Add onion, celery, bell pepper, garlic, and jalapeno. Cook 5-6 minutes, stirring frequently, until vegetables are softened. Add rice and cook, stirring constantly, 30 seconds. Add stock, tomatoes, salt, and cayenne pepper. Bring to a boil; cover, reduce heat to medium-low, and simmer until rice is just tender, 10 minutes. Add shrimp, cover, and cook until shrimp turn pink, about 4 minutes. Remove from heat. Stir in scallions and lemon juice. Garnish with additional scallions.
In a small bowl mash 2/3 cup of beans to a smooth paste. In a medium saucepan over medium heat, combine the remaining beans with the water. When heated through, stir in garlic, pepper, salt and liquid smoke. Stir the bean paste into the whole beans and mix well. Stir in the onion and cook for 10 minutes, or until onions are slightly cooked.
Place squash in a large saucepan with enough water to cover. Bring to a boil, and cook 10 minutes or until tender. Drain, and cool slightly. When cool enough, remove the skin. Transfer squash to a medium bowl. Mix in the honey, dark brown sugar, cinnamon, and allspice. Mash together thoroughly, and serve warm.
Preheat oven to 375 degrees F (190 degrees C). Place blueberries in a 6x10-inch baking dish. Sprinkle lemon juice over blueberries. Whisk flour, sugar, and egg together in a bowl until mixture resembles coarse crumbs; spread over blueberries. Drizzle butter over flour mixture. Bake in the preheated oven until cobbler is bubbling, about 30 minutes.
Heat butter in a skillet over medium heat; cook and stir tortilla strips and green chile peppers until strips are softened, 2 to 3 minutes. Add eggs and Cheddar cheese; cook and stir until eggs are cooked through, 3 to 4 minutes.