HumbleIntelligence/food-ner-1-Million huggingface dataset:
Start charcoal fire or preheat gas grill to medium-high heat. Combine 2 cups flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic but not sticky, about 5 minutes. Divide dough into 8 portions. Pat or roll dough on a well-floured counter to about 8-inch circles; they do not need to be perfect. Brush both sides of crust with additional oil. Using hands, lift each crust carefully and place on grill. Cook for 3 to 4 minutes until bottom is lightly browned and top looks set. Using long handled tongs, remove crust from grill, grilled side up, to a platter or baking sheet. Lightly add sauce and top the grilled side of each pizza crust. Excess sauce or toppings makes the pizza hard to handle. Repeat with remaining pizzas. Carefully slide each pizza onto the grill. Cook an additional 3 to 4 minutes until bottom of crust is browned and cheese is melted. Remove from grill and serve immediately.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie pan with butter. Whisk eggs together in a large bowl. Add heavy cream; whisk until well-blended. Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Combine hash browns, Cheddar cheese, bacon, and green onions in another bowl. Season with remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper. Pour the egg mixture into the greased pie pan. Add the hash browns mixture gently, making sure that some of the hash browns stay above the egg mixture. Place pie pan on a baking sheet. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes. Let quiche stand until set, about 10 minutes, before slicing into wedges.
Preheat oven to 375 degrees F (190 degrees C). Mix water, brown sugar, Worcestershire sauce, and cloves in a baking dish. Arrange ham steaks in baking dish, coating with sugar mixture. Add more water as needed to cover ham. Bake in preheated oven until ham is tender, 35 to 45 minutes.
Chop the chocolate into small pieces and place it in a large stainless steel bowl. In a large, high sided saucepan, heat cream over medium high heat, stirring frequently, until it starts to boil. At this point, the cream will want to boil over, so keep an eye on it! Immediately remove from heat and pour over chopped chocolate. Stir until chocolate is completely melted and mixture is smooth. Cool completely and then store in refrigerator. Ganache can be reheated in a stainless steel bowl over hot, but not boiling, water.
Combine the olive oil, tequila, cilantro, lime juice, pineapple juice, vinegar, garlic salt, pepper, oregano, and seasoned salt in a blender; blend until smooth. Place the shrimp in a bowl and pour the olive oil mixture over the shrimp; toss to combine. Cover and allow to marinate in the refrigerator 2 hours. Place a skillet over medium heat. Cook and stir the shrimp in the skillet until cooked through, about 15 minutes.
Place sun dried tomatoes in a small bowl. Cover with warm water and let soak for 10 minutes. Drain, chop and set aside. In a large bowl, sift together flour and salt; stir in yeast. Add olive oil, warm water, and chopped sun-dried tomatoes; mix well. Knead on a lightly floured surface until smooth and elastic, about 5 minutes. Cover dough and let relax for 10 minutes. Roll dough into a rectangle approximately 7x11 inches. Place on a lightly oiled baking sheet and make about 20 deep impressions in the dough with your fingers. Cover with plastic and leave in a warm place until doubled in size, about 40 minutes. Preheat oven to 425 degrees F (220 degrees C). Brush dough with olive oil and sprinkle with sea salt, basil, and thyme. Bake in the preheated oven until golden brown, about 20 minutes.
Put almonds in a bowl and pour enough water into bowl to cover almonds; soak for 8 hours to overnight. Pour soaking water out of bowl and combine almonds, 8 ounces water, and dates in a blender. Blend on high for 30 seconds. Add remaining 8 ounces water and blend for 30 seconds more. Pour mixture through a nut milk bag into a large bowl, massaging the bag until all the liquid is through. Spread remaining almond meal in the nut milk bag onto sheet on dehydrator tray to dry, grind in coffee grinder, and use as almond meal.
Crumble: Preheat oven to 325 degrees F. Line baking sheet with parchment paper. In large bowl, combine butter with sugar; mix in flour, hazelnuts and salt until the consistency of coarse meal. Spread in thin layer on prepared baking sheet; bake for about 20 minutes or until golden. Let cool completely. Mousse: Meanwhile, sprinkle gelatin over 1/4 cup cold water, whisking with a fork. Let stand for about 10 minutes or until softened. Pour cream into saucepan set over medium heat; stir in gelatin mixture until dissolved. Stir in chocolate until combined. Let cool completely. In a separate bowl, beat egg whites until stiff peaks form; fold gently into chocolate mixture. Divide evenly among 8 dessert glasses or small bowls. Refrigerate for at least 2 hours or until chilled. Spoon Nutella(R) hazelnut spread into piping bag fitted with small, plain tip. Pipe Nutella(R) hazelnut spread decoratively on top of each serving. Sprinkle evenly with crumble.
Heat olive oil in a large saucepan over medium heat. Cook and stir onion and garlic in hot oil until fragrant, 2 to 3 minutes. Pour vegetable broth over the onion mixture; add tomatoes, 1 tablespoon cilantro, sugar, and red pepper flakes. Bring the mixture to a boil, reduce heat to medium-low, place a cover on the saucepan, and simmer until the tomatoes are really soft, about 15 minutes. Pour tomato mixture into a blender no more than half full. Cover and hold lid in place; pulse a few times before leaving on to blend. Puree in batches until smooth and return to the saucepan. Put pureed soup over medium heat and cook until hot, about 5 minutes. Stir remaining tablespoon cilantro and the heavy cream into the soup.
Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Combine butter, white sugar, and brown sugar in a bowl; beat with an electric mixer until fluffy. Mix in eggs, egg yolk, vanilla extract, and vanilla butter and nut flavoring. Add flour, oats, baking powder, baking soda, salt, and cinnamon; mix until dough is blended. Fold white chocolate chips, rhubarb, and pecans into the dough. Drop dough onto the baking sheets using a 1 1/2-inch cookie scoop. Bake in the preheated oven until bottoms are browned and edges are firm, 18 to 20 minutes. Cool on the baking sheets for 5 minutes. Transfer to a wire rack to cool.
Heat the olive oil in a large skillet over medium heat. Cook the chicken in the hot oil until completely browned, 5 to 7 minutes. Add the onion and celery to the skillet; cook and stir until the vegetables are slightly softened, 2 to 3 minutes. Transfer the chicken mixture to a slow cooker. Mix in the garlic powder, cumin, bay leaf, salt, black pepper, oregano, cayenne pepper, jalapeno peppers, green chilies, chicken stock, water, and great Northern beans. Cook on Low 8 to 10 hours, or on High 4 to 5 hours. Remove the bay leaf from the mixture. Stir the sour cream and heavy cream through the chili to serve.
Whisk soy sauce, garlic, Chinese 5-spice, sugar, paprika, and chicken bouillon together in a large glass or ceramic bowl. Add pork cubes and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 1 hour. Remove pork from marinade and shake off excess. Discard remaining marinade. Heat oil in a large skillet or wok over medium heat. Cook and stir pork in hot oil until browned, 4 to 7 minutes. Add water; cook and stir until water evaporates and pork is cooked through, about 2 minutes more. Bring a large pot of water to a boil. Rinse rice noodles under cold water and gently break noodles apart. Immerse noodles in boiling water until about half tender, about 30 seconds. Add bean sprouts to the water and noodles; continue cooking until tender but still firm to the bite, about 30 seconds more. Drain. Combine noodles and pork mixture together in a large serving dish. Top noodles with lettuce, green onion, basil, cilantro, and crispy chow mein.
Generously coat a 9x13 dish with cooking spray. In a large saucepan, combine sugar, corn syrup, salt and water. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and beat with an electric mixer until stiff peaks form, 10 to 12 minutes. Stir in vanilla. Pour into prepared pan. Chill in refrigerator 8 hours or overnight. To cut, loosen edges with a knife. Dust surface with confectioners' sugar, and turn out onto a waxed paper lined surface. Dust with confectioners' sugar again and cut with a knife.
Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper. Combine coconut, almond meal, coconut oil, egg white, water, vanilla extract, Himalayan sea salt, and stevia powder in a large bowl. Let sit until coconut softens, about 10 minutes. Roll into generous tablespoon-sized balls; place on baking sheet. Flatten gently with a fork to prevent edges from crumbling. Bake in the preheated oven until edges are golden, 12 to 15 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Lightly flour veal cutlets, and shake off the excess. Melt butter in a large skillet over medium-high heat. Place cutlets in pan, and cook 1 to 2 minutes per side, until browned and nearly cooked through. Remove veal from pan, and set aside. Saute garlic and shallots in skillet until shallots are tender. Stir in mushrooms, and continue to cook until mushrooms begin to sweat. Pour in the wine; cook 2 to 3 minutes more, stirring with a spoon to scrape the bottom of the pan. Pour in stock, and simmer 5 to 10 minutes, or until liquid begins to reduce. Return veal to pan with artichokes, and cook until heated through. Season with salt and pepper. To serve, arrange the veal on plates, and spoon the sauce over.
Melt margarine in a large, heavy skillet over medium heat, and stir in the ground beef and onion. Cook until onion is tender and beef is evenly browned. Reduce heat to low. In a medium bowl, mix tomato juice, water, beef stock, Worcestershire sauce, celery salt, and pepper. Pour into the beef mixture. Stir pasta into the skillet. Cover, and simmer 25 minutes, stirring occasionally. Remove the mixture from heat, and stir in sour cream and sherry. Sprinkle with parsley to serve.
Preheat an oven to 400 degrees F (200 degrees C). Whisk together the eggs, milk, salsa, bell pepper, onion, and Mexican-style cheese in a bowl. Season with salt and pepper. Set aside. Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink, 8 to 10 minutes. Drain and discard any excess grease. Stir in the taco seasoning, then spread the meat mixture into the pie crust. Pour the egg mixture over the beef. Bake in the preheated oven until a knife inserted into the center of the quiche comes out clean, 45 minutes to 1 hour. Cool for 10 minutes before serving warm.
In a medium bowl, mix together 2 tablespoons of the olive oil, lemon juice, salt and pepper. Add the fish and stir enough to get it coated. Let it marinate for about 15 minutes. Remove fish from the marinade, and pat dry. Heat the remaining olive oil in a large skillet over medium-high heat. Fry the onion until golden, then add the fish. Brown the chunks of fish on all sides, then remove from the pan, and set aside. Stir the flour into the skillet; cook and stir until lightly browned. Gradually stir in the white wine. Return the fish to the pan, and add the fava beans. Sprinkle with fresh parsley, cover, and simmer for 2 to 3 minutes, or until the fish flakes easily with a fork. Serve hot.
Combine avocados, ice cubes, milk, and sugar in a blender; blend on medium speed until smooth, 3 to 5 minutes. Pour into serving glasses.
Combine black beans, sausage, ham, red beans, pinto beans, onions, green bell pepper, celery, water, tomato sauce, garlic, bouillon, thyme, oregano, white pepper, cayenne pepper, bay leaves, and black pepper in a slow cooker. Cover with the lid and cook on Low until thickened, about 8 hours. Remove bay leaves before serving.
Preheat oven to 350 degrees F (175 degrees C). Cook vegetables according to package directions; drain. In a large bowl combine vegetables, mushroom soup, 1/2 cup cheese, sour cream, 1/2 can fried onions and pepper. Transfer to a deep pie plate. Bake in preheated oven for 30 minutes. Sprinkle with remaining cheese and fried onions; bake 5 minutes longer.
Combine apple slices and cinnamon in a saucepan and cook over low heat for 10 minutes. If necessary, add a tiny bit of water so apples don't burn. Remove from heat and set aside to cool. Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch springform pan with butter Combine butter, sugar, vanilla sugar, and egg in a large bowl; beat using an electric mixer until smooth and creamy. Mix flour and baking powder in a separate bowl. Add 2/3 of flour mixture, 1 tablespoon at a time, to butter mixture and beat on low speed. Add remaining flour mixture and mix in by hand to make a crumbly dough. Transfer 1/2 the dough into the prepared springform pan and press down to create a bottom crust. Add apple slices, leaving a small space around the edges. Crumble remaining dough evenly on top. Bake in the preheated oven until streusel and crust are lightly browned, about 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Carefully transfer to a serving plate or cooling rack.
Beat both amounts of meringue powder, 1 cup warm water, cream of tartar, and confectioners' sugar in a large bowl using an electric mixer on low. Scrape down sides of bowl and increase mixer speed to medium; beat until fluffy and shiny, 6 to 8 minutes. If frosting is too stiff, beat in 2 tablespoons warm water, or as needed, adding water in small amounts. Keep frosting covered with a damp towel until needed.
Bring a large pot of lightly salted water to a boil. Add pasta, and cook until al dente, about 3 to 4 minutes. Drain. Meanwhile, place cream in a small saucepan, over medium-low heat. Stir in the smoked salmon, and season with nutmeg and black pepper if desired. Stir frequently until thickened. Place drained pasta into a large serving bowl. Pour the cream sauce over the pasta, and add the caviar. Toss gently until some of the caviar has broken and colors the pasta slightly. Serve immediately with a sprinkling of parsley.
Preheat oven to 375 degrees F (190 degrees C). Mix beef, pork, 1 cup spaghetti sauce, and dry soup mix together in a bowl. Add bread crumbs and eggs; stir to incorporate. Divide meat mixture between two loaf pans. Stir remaining 1 cup spaghetti sauce and condensed cream of mushroom soup together in a bowl. Bake meat loaves in the preheated oven for 30 minutes. Pour cream of mushroom soup mixture over the top of each loaf and return to oven. Continue baking loaves until no longer pink in the center, about 30 minutes more. 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). Place brownie mix, vegetable oil, water, and eggs in a bowl; stir 50 strokes with a spoon. Spoon the brownie batter into ice cream cones, filling them about 3/4 full. Place cones on an ungreased baking sheet. Bake in the preheated oven until a toothpick inserted into the middle of a brownie center comes out clean, about 20 minutes.
Mix brown sugar, flour, and cinnamon together in a bowl. Stir vinegar, water, honey, and mustard together in a saucepan; add brown sugar mixture and whisk until blended. Turn heat to medium-high, stir crushed pineapple into mixture, and bring to a boil, whisking constantly, until thickened, 2 to 3 minutes.
Place chocolate squares in a small, microwave-safe bowl. Microwave on high 2 minutes. Set aside. Sprinkle gelatin over boiling water and set aside to soften. In a large glass or metal bowl, beat egg whites until soft mounds form. Gradually add sugar, continuing to beat until whites are stiff and glossy. Beat in corn syrup and vanilla extract. Gently mix in chocolate and gelatin mixture. Pour mixture into pastry shell. Chill at least 2 hours before serving. Garnish with whipped cream and chocolate sprinkles if desired.
Preheat oven to 350 degrees F (175 degrees C). Spread white and black poppy seeds on a rimmed baking sheet. Bake in the preheated oven until lightly roasted and fragrant, 5 to 8 minutes. Transfer poppy seeds to a blender or mortar and pestle and grind into a fine flour. Add 1 1/2 cup coconut water and butter; blend until paste is creamy and has a pourable consistency. Add enough honey to make paste moderately sweet. Place macadamia nuts, 1/4 cup coconut water, lemon juice, orange juice, ginger, lime juice, olive oil, sugar, mint, poppyseed oil, orange zest, and salt in a food processor or blender. Add 1 1/2 cup poppy seed paste; blend until hummus is smooth. Transfer hummus to a serving bowl. Mix cinnamon, cloves, cardamom, and nutmeg together in a small bowl to make spice topping. Sprinkle over hummus.
Place bell pepper, jalapeno pepper, and onion in the bowl of a food processor; puree until smooth. Stir together 4 teaspoons of this puree with the mayonnaise, and vinegar in a small bowl. Season with pepper, garlic powder, and cumin. Cover, and refrigerate for at least 3 hours to allow flavors to develop.
Mix the ground ham with the 1/3 cup evaporated milk; place these ingredients in a plastic bag and mix until just blended (don't over mix this). Lay plastic wrap or wax paper on a flat surface. Place meat on top of the plastic wrap and pat it out to a very thin oblong shape, approximately 12x14 inches. Fix any holes or openings in the meat. It should be about as thin as a taco shell. Salt and pepper lightly. Lay the spinach leaves on the flat crust leaving a 1/4 inch border clear on the edges. Preheat oven to 350 degrees F (175 degrees C). Arrange eggs, touching end to end, on one end of the crust. Arrange the onion stalks and asparagus to the side of eggs. Keep all of the food just inside of the spinach leaves (not into the border). Salt and pepper lightly. Slowly roll the meat and contents jelly roll fashion. Seal or press the meat onto itself at the end. Use the plastic wrap to lift into a bread size loaf pan, seam-side down. Down the center of the ham roll, spread the contents of the asparagus soup, undiluted. Heaping dollops on top. Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour.
Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes. Spread on a large plate and let cool, about 30 minutes. Combine cooled rice, chickpeas, tuna, peas, orange bell pepper, red bell pepper, green bell pepper, tomato, parsley, and garlic in a large bowl. Pour in vinaigrette dressing; toss well to mix. Cover and chill until serving.
Stir chicken broth, chopped chicken, tomatoes, kidney beans, black beans, sweet potatoes, quinoa, minced onion, chili powder, minced garlic, red pepper flakes, salt, and black pepper together in a slow cooker. Cook in the slow cooker set to Low for 8 hours.
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with cooking spray. Place porcini mushrooms in a bowl and add enough water to cover; soak until mushrooms have rehydrated. Drain water from mushrooms and reserve water. Chop mushrooms. Cook sausage in a skillet over medium heat until no longer pink in the center, about 10 minutes. Cool slightly and slice on the diagonal. Melt butter in a skillet over medium heat; cook and stir onion and garlic until onion is translucent, about 10 minutes. Add sage and nutmeg and stir. Transfer onion mixture to a bowl; add chopped mushrooms and sausage. Mix in reserved soaking water, pumpkin, Gruyere cheese, cream, salt, and pepper. Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain and mix pasta into pumpkin sauce. Transfer mixture to the prepared pan and top with Parmesan cheese. Cover pan with aluminum foil. Bake in the preheated oven until bubbling, about 30 minutes.
Place raisins in a small bowl and cover with rum. Set aside. Prepare vanilla pudding mix according to package directions, using eggnog in place of the milk. Stir in the heavy cream. Chill in refrigerator until quite cold. Freeze eggnog mixture in an ice cream maker according to manufacturer's directions. Stir in drained raisins just before ice cream begins to set. When ice cream is done, pack in a container and place in the freezer for 3 hours before serving.
Stir water, soy sauce, cilantro, and rice vinegar together in a bowl. Heat olive oil in a deep skillet over medium-high heat. Saute ginger in hot oil until fragrant, about 1 minute; add the water mixture and flounder to the skillet. Bring the liquid to a boil and immediately remove skillet from heat. Place a tight-fitting lid on the skillet and poach flounder in hot liquid until the flesh easily flakes with a fork, about 10 minutes. Top fillets with chopped scallions.
Preheat the air fryer to 400 degrees F (200 degrees C). Unfold pastry sheet on a flat surface and cut into 4 squares. Place 2 pastry squares in the air fryer basket and cook 6 to 8 minutes. Remove basket from air fryer. Use a metal tablespoon to press each square gently to form an indentation. Place 1 tablespoon of Cheddar cheese and 1 tablespoon ham in each hole and pour 1 egg on top of each. Return basket to air fryer. Cook to desired doneness, about 6 minutes more. Remove tarts from basket and let cool 5 minutes. Repeat with remaining pastry squares, cheese, ham, and eggs. Garnish tarts with chives.
Cut 5 kiwi in half crosswise and scoop flesh from skins with a spoon. Blend with sugar and lime juice in a blender until pureed, about 15 seconds. Transfer to a measuring cup with a spout and pour into 6 (3-ounce) flat ice pop molds, dividing evenly. Peel remaining kiwi and thinly slice crosswise into 12 slices. Submerge 2 slices in each mold, arranging them so 1 slice presses against each of the mold's wider sides. Cover molds, insert sticks between the slices, and freeze until solid, at least 4 hours and up to 2 weeks.
Heat large skillet over medium-high heat. Add almonds, cook 2-3 minutes or until browned, stirring frequently, being careful not to burn. Add 2 Tbsp. of the butter, Worcestershire, lemon juice, and cumin. Cook until butter has melted, stirring constantly. Set aside on separate plate. Melt remaining butter over medium-high heat. Add beans, cook 2 minutes, stirring occasionally. Remove from heat, sprinkle almond mixture over all. Salt and pepper to taste.
In a 6 quart stock pot over medium-high heat, brown the ground beef with the onion until no longer pink. Drain grease from the pan, and stir in the chili beans, tomato juice, and beef stew. Season with chili powder, salt, and pepper to taste. Cook over medium heat until simmering. Serve hot.