HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 325 degrees F (165 degrees C). Sift together the flour, salt and baking powder. In a large bowl, beat the butter and sugar together until light and fluffy. Add the sifted dry ingredients and mix to combine. Chill until dough is easy to handle, about 10 minutes. On a lightly floured surface roll dough out to 1/4 inch thick. Cut into desired shapes and place on ungreased baking sheets. Bake at 325 degrees F (165 degrees C) for 10 to 15 minutes.
Place onion in a food processor and blend until finely chopped. Transfer onion to a piece of cheese cloth and squeeze out the liquid. Place onion in a large bowl. Mix lamb, beef, garlic, oregano, cumin, marjoram, thyme, rosemary, black pepper, and salt with the onion using your hands until well mixed. Cover bowl with plastic wrap and refrigerate until flavors blend, about 2 hours. Preheat oven to 325 degrees F (165 degrees C). Place meat mixture in a food processor and pulse until finely chopped and tacky, about 1 minute. Pack meat mixture into a 7x4-inch loaf pan, ensuring there are no air pockets. Place loaf pan into a roasting pan and pour enough boiling water around the loaf pan to reach halfway up the sides. Bake in the 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 165 degrees F (74 degrees C). Pour off any accumulated fat and cool slightly. Thinly slice the gyro meat mixture. Spread 1 tablespoon hummus onto each pita bread; top each with gyro meat mixture, lettuce, tomato, red onion, feta cheese, and tzatziki sauce.
Mix eggs and milk together until well beaten and then add salt and flour. Dough should be stiff. On a floured surface roll dough out really thin, 1/8 of an inch. Let dry 30 minutes and then cut into thin slices. Place on wax paper and let air dry. In a large stock pot add chicken broth, celery, onion, baby carrots, and garlic. Fill stock pot, 2 inches from the top with water. Simmer until vegetables are tender, about 2 hours. Add chicken and corn. Season with salt, pepper, seasoning salt and chicken bouillon granules. Simmer for 30 minutes, checking to see if water level has decreased. Add water if needed. Bring to a boil, add noodles, stirring often. Noodles should be done in 20 minutes. Serve hot.
Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet. In a bowl, thoroughly mix the brown sugar, oats, butter, coconut, all-purpose flour, self-rising flour, pineapple, egg, lime juice, lime zest, and vanilla extract. Drop by rounded spoonfuls onto the prepared cookie sheet. Bake 12 to 15 minutes in the preheated oven, until lightly browned. Cool on wire racks.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie plate. Heat a large skillet over medium-high heat and stir in sausage. Cook and stir until sausage is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Place four tortillas in prepared pie plate, overlapping and extending 1/2-inch beyond rim; place remaining tortilla in center. Layer sausage, Monterey Jack cheese, Cheddar cheese, and green chilies over tortillas. Combine eggs, heavy whipping cream, ricotta cheese, and chili powder in a bowl; slowly pour egg mixture into pie plate. Bake in preheated oven until center is set and puffed, about 45 minutes. Sprinkle with cilantro and cut into wedges.
Combine sour cream, lemon juice and mustard in a bowl. Add ham, cheese, almonds, grapes and onions. Toss lightly to coat. Divide ham mixture evenly between pita pockets. You may eat these as is or heat them briefly. If you choose to heat them, do two halves at a time in the microwave for 1 minute.
Preheat your oven to 350 degrees F. Get out a large rimmed baking sheet. Whisk together the dry ingredients in a large mixing bowl; set them aside. In a separate bowl, beat together the eggs and oil until frothy. Pour the wet ingredients into the dry ingredients and mix together to form a dough. Shape the dough into a ball and transfer it to a parchment paper-lined work surface. Top with another piece of parchment paper and roll the dough about 1/4-inch thick. Remove the top piece of parchment paper and slide the crust, with its parchment, onto the prepared baking sheet. Bake the crust for 15 to 20 minutes, until the edges have started to crisp and the crust has started to brown all over. Top the partially baked crust with your desired toppings, and return it to the oven. Bake for another 12 to 15 minutes, until any cheese has melted and the edges are golden brown. If you like browned cheese, broil the pizza for 1 to 2 minutes after baking. Remove the pizza from the oven, and let it cool for a few minutes; 2 to 3 should work fine. Slice it with a pizza cutter, and top with a sprinkle of grated cheese before serving, if desired.
Preheat oven to 400 degrees F (200 degrees C). Grease 12 large muffin cups. Mix flour, sugar, baking powder, salt, and baking soda together in a large mixing bowl; stir Cheddar cheese into the flour mixture. Pour yogurt, eggs, and butter over the flour mixture; stir until the dry ingredients are just moistened. Spoon the batter into the prepared muffin cups. Bake in the preheated oven until the tops just start to lightly brown, 18 to 20 minutes.
Combine oregano, thyme, basil, marjoram, onion, and garlic in a small bowl. Store in an airtight container in a cool, dry place up to 6 months.
Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with cupcake liners. Beat butter and brown sugar with an electric mixer in a large bowl until light and fluffy. Add room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Blend in vanilla extract and sweet potatoes. Whisk flour, baking powder, baking soda, 1/2 teaspoon salt, cinnamon, ginger, nutmeg, and cloves in a bowl. Add half the flour to the sweet potato mixture, stirring just until incorporated. Blend in the milk and the remaining flour mixture. Scoop batter into prepared cupcake pan and bake in preheated oven until tops spring back when touched lightly with a finger and a toothpick inserted in the center of a cupcake comes out clean, 18 to 22 minutes. Cool on rack. To make frosting, combine white sugar, cream of tartar, a pinch of salt, egg whites, and cold water in a heatproof mixing bowl. Set the mixing bowl over a pan of simmering water and beat with an electric mixer until the mixture is very hot to the touch and stiff peaks have formed, 5 to 7 minutes. Remove the bowl from the heat and beat 1 minute more. Add 1 teaspoon vanilla extract and marshmallow creme and beat until combined. To frost the cupcakes, fill a pastry bag fitted with a large plain tip with frosting; pipe mini marshmallow-shaped dots all over the cupcakes. Alternatively, use a knife and frost them generously with lots of swoops and swirls. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange 3 or 4 cupcakes on a baking sheet and place them in the oven under the broiler. Toast until the frosting has started to brown, about 90 seconds (check every 20 seconds and rearrange the baking sheet, if necessary). Repeat with the remaining cupcakes until all are toasted.
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain on paper towels and crumble. Mix together the crumbled bacon, Cheddar cheese, green onions, and mayonnaise. Refrigerate overnight before serving.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan. Sift together the flour, baking powder and salt. Set aside. In a large bowl, cream together the shortening and 2/3 cup sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Beat in the flour mixture alternately with the milk. Stir in cherries and chopped nuts. Pour batter into prepared pan. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. Serve with cherry sauce. To make cherry sauce: In a saucepan, combine 1/2 cup sugar, cornstarch and salt. Blend in 3/4 cup reserved cherry juice and 1 cup water. Stir in almond flavoring and red food coloring. Cook over medium heat, stirring frequently, until mixture thickens.
Stir ketchup, mustard, smoked pepper, onion granules, hot pepper sauce, and granulated garlic together in a bowl; funnel into a squeezable bottle and refrigerate between uses.
In a large skillet, heat oil. Saute red bell peppers and onions until they begin to soften. Remove from skillet with a slotted spoon and set aside. Add cubed chicken to skillet and brown lightly. Add garlic and ground red pepper. Reduce heat slightly and saute, covered, for 1 to 2 minutes, until garlic is golden brown. Using a wooden spoon, add lemon juice, stirring to break up particles on bottom of skillet (deglazing). Add butter/margarine, stirring and blending well into the sauce. Return bell pepper and onion to skillet, stir all together and add parsley. Season with salt and pepper to taste and serve.
Melt the butter in a skillet. Cook the onion and cabbage in the butter over medium-high heat until the cabbage is translucent. Bring a small pot of water to a boil. Mix the flour and water together into a dough. Drop the dough by small spoonfuls into the boiling water and cook until firm; drain. Add the dumplings to the cabbage mixture. Season with salt to serve.
In a large pot, heat oil over medium heat. Stir in ginger and garlic and cook 3 minutes, until tender. Stir together 1 cup broth with cornstarch. Pour cornstarch mixture into pot with mushrooms, bamboo, soy, vinegar, fructose, crushed red pepper and remaining broth. Bring to a boil and cook until thickened. Stir in frozen mixed vegetables, frozen shrimp and cilantro. Simmer until shrimp is opaque, about 10 minutes. Stir in spinach until just wilted, 2 minutes. Serve at once.
Bring water to a boil in a dutch oven or large pot; cook chicken breasts in boiling water over medium-high heat until chicken is no longer pink in the center, about 20 minutes. Remove chicken from pot and shred, reserving cooking liquid. Stir cream of chicken soup, corn beans, and tomatoes into cooking liquid. Add shredded chicken; season with cumin, chili powder, and garlic powder and continue simmering. Melt butter in a skillet over medium heat; cook and stir onion until lightly browned, about 15 minutes. Stir onion into soup and season with salt and black pepper.
Pour mango nectar, pineapple juice, rum, triple sec, and lime juice into a blender and pulse once or twice to combine. Add ice cubes and blend until drink is slushy and no ice chunks remain, 1 to 2 minutes. Serve in a glass with additional ice if desired.
In a large pot over medium heat, heat the olive oil. Stir in sausage, onion and fennel seeds and cook until sausage is brown, 10 minutes. Stir in carrots and celery and continue to cook and stir until vegetables begin to color, 5 minutes. Stir in tomatoes, parsley, basil and chicken broth. Bring to a boil, then reduce heat and simmer 20 minutes, until vegetables are tender. Stir in pasta, salt and pepper, cook until pasta is tender, 10 minutes more. Serve topped with grated Parmesan.
In a medium bowl, stir together the balsamic vinegar, olive oil, soy sauce, garlic and basil. Add cheese and tomatoes; tossing to coat. Cover and chill for 30 minutes to marinate. Place salad greens onto serving plates. Top with the cheese and tomato mixture. Season with black pepper.
Rub the ras el hanout onto the entire surface of the quail including beneath the wings and legs. Use all the seasoning. Allow to rest at room temperature for 30 minutes. Preheat oven to 375 degrees F (190 degrees C). Remove the middle rack(s) and place the lower rack on its lowest position. Place a diffuser over stove burner so base of tagine is not in direct contact with it. Place the tagine base on the diffuser and heat over medium heat; add the oil. When oil is hot, add the carrots and leeks. Saute until leeks are tender, about 5 minutes. Separate the leeks into single rounds using a wooden spoon. Push the vegetables to the sides of the tagine and add the quail and garlic. Cook the quail on all sides until nicely browned, about 10 minutes. You may need to add a bit of oil occasionally, depending on the bird's fat content. Remove tagine from heat. Arrange apricots, potatoes, and tomatoes around the edges, leaving the quail uncovered. Sprinkle all ingredients with the loomi aswad. Cover the tagine place in preheated oven. Roast until the internal temperature of the quail has reached 150 degrees F, 35 to 40 minutes. Uncover the tagine and, if desired, brown quail under the broiler 2 to 3 minutes. Sprinkle with fresh coriander before serving. Serve with ice cold milk.
Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes. Heat olive oil in a stockpot over medium-high heat; saute onion, bell pepper, carrots, celery, and garlic in hot oil until tender, about 5 minutes. Mix black beans with liquid, chorizo, chicken stock, picante sauce, bay leaves, paprika, red wine vinegar, cumin, sugar, salt, black pepper, and red pepper flakes together in the pot with the onion mixture; bring to a boil, reduce heat to medium-low, place a cover on the pot, and simmer until the beans have softened, about 30 minutes. Remove lid from pot and continue cooking until the mixture reaches your desired consistency, at least 20 minutes more. Remove bay leaves and adjust seasoning to your preferences. Serve over rice.
Preheat oven to 375 degrees F (190 degrees C). Roll out pizza dough, and place on a baking sheet. Mix mayonnaise, Parmesan, basil, and garlic in a small bowl. Spread mayonnaise mixture on pizza crust; top with sliced tomatoes. Sprinkle with mozzarella cheese. Bake in preheated oven until crust is golden brown and cheese is bubbly, 15 to 20 minutes. Cut into squares to serve.
Preheat oven to 300 degrees F (150 degrees C). Heat the olive oil in a heavy, metal roasting pan on the stove over medium-high heat. Toss shanks with flour to coat well; then shake off excess. Sear the shanks in hot oil until well browned on all sides, then remove from pan and set aside. Add the leek, celery, carrot, onion, and garlic to the roasting pan. Cook until softened and lightly browned, stirring constantly; about 5 minutes. Season with the bay leaf, peppercorns, thyme and rosemary sprigs. Pour in the red wine and chicken stock, increase heat to high, and bring to a simmer. Season to taste with sea salt, and place the lamb shanks on top of the vegetables. Cover the roasting pan tightly with heavy aluminum foil, and place into the preheated oven. Bake gently until the meat is tender and falls off of the bone, 2 1/2 to 3 hours. Remove the bay leaf and herb stems before serving shanks with vegetables and sauce.
Preheat oven to 350 degrees F (175 degrees C). Place the tomatoes, olives, basil, olive oil, salt and pepper into the bowl of a food processor and pulse until all of the ingredients are well blended and the consistency is almost smooth. Scrape the tomato and olive marinade into a large bowl; toss the scallops in the mixture until well coated. Cut prosciutto slices in half lengthwise and wrap each piece around one scallop. Arrange wrapped scallops on a baking sheet and bake in preheated oven for twenty minutes.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with foil. In a bowl, stir together the barbecue sauce, brown sugar, soda, garlic, and pepper until the sugar has dissolved. Set the sauce aside. Place the pork chops on the prepared baking sheet. Bake the pork chops in the preheated oven until the juices start to run clear and an instant-read thermometer inserted into the center of a chop reads 120 degrees F (49 degrees C.) Transfer the pork chops to a baking dish big enough to lay the chops into the dish without overlapping. Pour the sauce over the chops, and cover the dish with foil. Bake the chops until no longer pink in the center, about 25 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (75 degrees C).
About one hour before smoking, make the dry rub. Combine salt, sugars, black pepper, chili powder, garlic powder and cayenne in small bowl; mix well. Generously coat both sides of ribs with rub. Set aside at room temperature for 1 hour. Meanwhile, make the sauce. Whisk together all ingredients in bowl. Heat charcoal or gas grill for indirect cooking at 250 degrees F. Place the ribs, meaty side up, over a drip pan and cook for 4 1/2 to 5 1/2 hours until very tender, basting with barbecue sauce every hour. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat. Serve ribs with remaining barbecue sauce.
Heat a skillet over medium heat; cook and stir pine nuts until fragrant and toasted, about 5 minutes. Slice zucchini into noodle-shaped strands using a spiralizing device. Heat olive oil in a skillet over medium heat; cook and stir mushrooms, asparagus, and prosciutto until vegetables are tender and prosciutto is slightly crisp, 6 to 8 minutes. Stir Alfredo sauce, peas, and zucchini into vegetable-prosciutto mixture; toss gently and simmer over low heat until sauce is heated through, 2 to 3 minutes. Mix tomatoes into zucchini mixture and remove skillet from heat. Ladle zucchini mixture into bowls and season with white pepper and nutmeg. Sprinkle basil and pine nuts over each.
Heat olive oil in a large pot over medium heat. Add chicken, onion, and crushed garlic cloves; cook in hot oil until chicken breast is browned and onions start to turn translucent, about 5 minutes . Pour water, white wine, and lemon juice over the chicken mixture; stir sliced ginger, peppercorns, chicken bouillon, bay leaves, and white sugar into the liquid. Bring to a simmer, reduce heat to medium-low, and cook for 45 minutes. Remove and discard the crushed garlic cloves. Remove chicken breasts from the soup to a cutting board; chop into bite-size pieces. Add carrot, celery, kohlrabi, rosemary, and thyme to the soup. Reduce heat to low until the vegetables begin to soften, about 20 minutes. Bring the soup to a boil. Return chopped chicken to the soup along with the egg noodles, minced garlic, and grated ginger; remove the pot from heat and let sit until the noodles have softened, about 10 minutes. Season with salt. Garnish with parsley.
Heat a Dutch oven or large skillet over medium-high heat. Cook and stir sausage in the Dutch oven until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add onion and garlic; cook and stir until onion is tender, 5 to 10 minutes. Stir chicken broth, tomatoes, carrots, celery, ketchup, and red wine into sausage mixture; bring to a boil. Reduce heat, cover, and simmer until carrots and celery are tender, about 30 minutes. Add tortellini and zucchini to the soup and cover; simmer until zucchini are tender, 25 to 30 more minutes. Ladle soup into serving bowls and top with Parmesan cheese.
Preheat oven to 350 degrees F (175 degrees C). In a mixing bowl, combine sweet onion, drained tuna, mozzarella, and mayonnaise. Mix thoroughly. Spread tuna mixture on slices of French bread to form a sandwich. Place sandwiches on a cookie sheet. Bake in a preheated oven for 10 minutes.
Preheat the oven to 400 degrees F (200 degrees C). Grease an 18-cup muffin tin or line cups with paper liners. Combine diced apples and lemon juice in a bowl. Combine sugar and coconut oil in a large bowl and beat using an electric mixer until evenly blended. Add eggs 1 at a time, beating well after each addition. Beat in vanilla extract. Stir sorghum flour, almond flour, rice flour, xanthan gum, baking soda, ginger, cinnamon, pumpkin pie spice, and salt together in a bowl, making a well in the center. Pour sugar mixture into well and stir just until batter is combined; fold in apples and hemp hearts using a spoon or a spatula. Spoon batter into the prepared muffin cups, filling each 3/4 full. Bake in the preheated oven until tops spring back when lightly pressed and a toothpick comes out clean, 20 to 25 minutes. Cool muffins in the tin for 5 minutes. Transfer to a wire rack to cool completely.
Sift together the flour, cream of tartar, baking soda and salt; set aside. In a large bowl, cream together the sugar and oil. stir in the egg, vanilla and water; blend well. Gradually blend in the sifted ingredients. Stir in the chopped nuts last. Roll dough into 2 logs, wrap in waxed paper and chill for several hours or overnight. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Cut the dough into thin slices and place 1 to 2 inches apart onto the prepared cookie sheet. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Put 6 cups watermelon, 1/2 of the cucumber, jalapeno pepper, and vinegar in a blender; blend until smooth. Pour gazpacho into a large bowl and stir remaining watermelon and cucumber into soup. Refrigerate until chilled, at least 30 minutes. Divide gazpacho among 4 bowls and top each with blueberries.
Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet. Sift the flour, sugar, baking powder and salt into a large bowl. Cut in margarine until the mixture is the consistency of large grains of sand. I like to use my hands to rub the margarine into the flour. Stir in poppy seeds, lemon zest and lemon juice. Combine the soy milk and water, and gradually stir into the dry ingredients until the batter is moistened, but still thick like biscuit dough. You may not need all of the liquid. Spoon 1/4 cup sized plops of batter onto the greased baking sheet so they are about 3 inches apart. Bake for 10 to 15 minutes the preheated oven, until golden.
Preheat oven to 350 degrees F (175 degrees C). Cook the ground beef in a large skillet over medium heat until thoroughly browned and crumbly, about 10 minutes; drain excess fat. Mix in the cream of mushroom soup, milk, and green chilies; return to medium heat, and simmer for about 10 more minutes. Spread 2 tortillas with refried beans; stack the two tortillas into the bottom of an 8x10-inch baking dish. Top with about 1/4 of the meat mixture, and sprinkle with about 1 tablespoon of Cheddar cheese, or as desired. Spread 2 more tortillas with refried beans, lay them over the cheese, and continue layering the casserole as before with meat mixture, cheese, and tortillas spread with beans. End with 1 tablespoon of cheese, or more to taste. Bake in the preheated oven until bubbling and the cheese has melted and begun to brown, 30 to 40 minutes. Allow to cool for 10 minutes before serving.
Process black beans, lemon juice, basil, and garlic powder together in a food processor until thick.
Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13 inch baking dish with cooking spray. Cover bottom of baking dish with 1 package crescent roll dough. Layer with salami, ham, and pepperoni. Cover meat with a layer of Provolone cheese and Swiss cheese. Spread 1/2 of the beaten eggs over the cheese. Top with second package of crescent rolls. Brush with remaining beaten eggs, and sprinkle with Parmesan cheese. Bake, uncovered, in the preheated oven for 25 minutes. Cover with foil, and bake for another 10 minutes.
Preheat oven to 325 degrees F (165 degrees C). Grease an 8x8-inch square pan. Sift flour, baking powder, and salt together in a bowl. Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy. Beat in eggs until smooth batter forms; beat in chocolate and vanilla extract. Stir flour mixture in just until incorporated; fold in walnuts. Spread batter into prepared square pan. Bake in preheated oven until top is dry and edges have started to pull away from the sides of the pan, 40 to 45 minutes. Cool completely in square pan, about 30 minutes; cut into 9 squares.