HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grease a bread loaf pan. Mix 1 cup all-purpose flour, yeast, milk powder, sugar, and salt together in a large resealable plastic bag. Add hot water and oil; seal bag and squeeze to mix. Add whole-wheat flour; seal and mix. Add 1 cup all-purpose flour; seal and mix. Add small amounts of additional all-purpose flour until dough easily pulls away from sides of bag. Transfer dough to a lightly floured work surface; knead until soft and well combined, 4 minutes. Allow to rest for 10 minutes. Roll dough into a large rectangle; roll rectangle into a log. Place log into prepared loaf pan. Cover and let rise until doubled in size, about 1 hour. Preheat oven to 375 degrees F (190 degrees C). Bake in the preheated oven until lightly browned, 20 to 25 minutes.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Combine 1 cup plus 2 tablespoons spelt flour, baking soda, cinnamon, and salt in a large bowl; stir well. Make a well in the center; add 1/3 cup grape molasses and tahini. Stir to combine. Roll small portions of dough between your palms into small balls, about 1/2 inch in diameter. Combine water and 1 tablespoon grape molasses in a small bowl or shallow dish. Place sesame seeds in a second bowl. Roll balls in the molasses; coat with sesame seeds. Place 2 inches apart on the baking sheet. Flatten with the bottom of a glass. Bake in the preheated until lightly browned, 8 to 10 minutes. Let cool on the baking sheet.
Heat vegetable oil in a soup pot over medium heat. Cook and stir ground chicken in the hot oil until no longer pink and the chicken is crumbly, about 10 minutes. Drain. Stir in pinto beans, onions, diced tomatoes, Mexican-style stewed tomatoes, water, brown sugar, chili powder, vinegar, mustard, salt, and black pepper; bring to a boil. Reduce heat to low, cover, and simmer chili until thickened and flavors have blended, about 3 hours. Stir occasionally and add extra water if needed.
Preheat oven to 350 degrees F (175 degrees C). Remove the crusts from the white bread and tear into small bread crumbs. In a medium size mixing bowl, combine beef, soup mix, white bread crumbs and half-and-half cream. Roll mixture into 1 inch balls and arrange in 9x13 inch baking dishes (as many baking dishes as it takes or bake the meatballs in shifts). Bake 10 to 15 minutes; or until browned. In a slow cooker with the temperature set to high, mix together ketchup, brown sugar and Worcestershire sauce. Cook until the mixture comes to a boil, then reduce temperature to low until you are ready to serve the meatballs. Place the meatballs in the sauce and serve.
Place the dried chiles into a saucepan and cover with water. Bring to a boil, reduce heat, and simmer until chiles are softened, 15 to 20 minutes. Pour chile sauce mixture into a blender. Add garlic, onion slice, pepper, oregano, cumin, and cinnamon. Blend until smooth. Layer chopped onions in the bottom of a slow cooker. Place chuck roast over onions and add bay leaves. Pour the chile sauce on top. Cook on High until beef is tender enough to shred with a fork, about 5 hours. Remove beef from the sauce. Continue cooking sauce until is reduced, 35 to 45 minutes. Add beef back in and season with salt.
Stir the Caesar salad dressing, ranch salad dressing, olive oil, canola oil, lemon juice, basil, and sugar together in a small bowl; set aside. Rinse the stuffed olives, shake off excess water, then cut each olive in half. Combine the olives, lettuce, mushrooms, and feta cheese in a mixing bowl. Drizzle with the salad dressing, and toss to coat. Season to taste with salt and pepper. Sprinkle with Parmesan cheese to serve.
Heat oil in a saucepan over medium heat and cook onion until soft and translucent. Add rice and toast until fragrant, 2 to 3 minutes. Pour in hot vegetable broth and bring to a boil. Add saffron and allspice, reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, about 20 minutes. Toast pistachios in a skillet over medium heat until nuts start to turn golden brown and become fragrant, 5 to 10 minutes. Set aside. Stir butter into the cooked rice. Remove from heat and mix in pistachios and pomegranate seeds. Fluff with fork and season with salt and pepper.
Whisk butterscotch pudding mix into milk in a bowl until dissolved. Stir whipped cream topping into pudding mixture. Fold the candy bar pieces into the pudding mixture. Fold the apples into the pudding mixture.
Combine the flour, salt, honey and warm water in an electric mixer with a dough hook. Mix on low for 2 minutes. Add the yeast and let mix for another 6 minutes on medium speed. Add the oil and let mix for another 2 minutes. The dough should be fairly tough. Portion into 6-ounce balls. The rounder the balls, the rounder the pizza in the end. Place the balls in a warm place covered with a moist towel, and let double in size. Preheat oven to 450 degrees F (230 degrees C) and place a pizza stone in the oven to preheat with the oven. Be sure to put the pizza stone in when the oven is cold to help it preheat. Heat the olive oil in a large skillet over medium heat. Stir in the garlic and saute for 30 seconds. Then add the mushrooms and saute for about 2 more minutes. Season with salt and pepper to taste. On a lightly floured surface, pat or roll out the pizza dough to about a 1/4 inch thickness. Place on a wooden plank dusted with cornmeal and brush the crust lightly with olive oil. Sprinkle the Fontina and Parmesan cheeses over the crust, followed by the sauteed mushrooms. Carefully transfer the pizza to the pizza stone. Bake at 450 degrees F (230 degrees C) for about 10 to 15 minutes, or until crust is golden brown and cheese is melted and bubbly. Garnish with the parsley.
Preheat oven to 375 degrees F (190 degrees C). Mix flour, baking soda, ginger, cinnamon, cloves, and salt together in a large bowl. Combine brown sugar, oil, molasses, egg, and 1/4 teaspoon salt in a large bowl; beat with an electric mixer until smooth. Pour over flour mixture; mix until a dough forms. Roll dough into 1-inch balls and arrange on ungreased baking sheets. Bake in the preheated oven until firm, 8 to 9 minutes. Let cool on the baking sheets for 5 minutes. Transfer to a wire rack to cool. Place shortening in a large microwave-safe bowl. Heat in the microwave until melted, about 1 minute. Stir confectioners' sugar and orange extract into the melted shortening. Mix in milk a little at a time until glaze runs smoothly off the end of a spoon. Add 1/4 teaspoon salt. Spoon glaze over cooled cookies.
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until almost tender but still firm, about 15 minutes. Drain and finely chop. Cook beef in a large cast-iron or non-stick skillet over medium heat until fat begins to render. Stir green onions, salt, and pepper into beef. Add garlic and butter; cook and stir until butter is melted and garlic is fragrant, 1 to 2 minutes. Stir potatoes, salsa, and a pinch of salt into beef mixture. Pat mixture down in the skillet with a spatula and divide hash into 4 sections. Cook, without stirring, until a crust forms on the bottom, about 5 minutes. Flip sections and cook until a crust forms on the bottom again, about 5 minutes more. Repeat cooking and flipping process, flipping every 5 minutes, until hash stays together and has a golden crust, 10 to 15 minutes.
Bring a large pot of salted water to a boil. Peel potatoes and add to pot. Cook until tender but still firm, about 15 minutes. Drain, cool and mash with a fork or potato masher. Combine 1 cup mashed potato, flour and egg in a large bowl. Knead until dough forms a ball. Shape small portions of the dough into long "snakes". On a floured surface, cut snakes into half-inch pieces. Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until gnocchi have risen to the top; drain and serve.
Heat wine in a saucepan over high heat until reduced to about 1 1/2 cups, about 5 minutes. Mix chocolate and coconut sugar into wine; cook, stirring frequently, until sauce is smooth and glossy, about 5 minutes.
Stir together the yogurt, sour cream, vinegar, lemon juice, cucumber, green onion, garlic, feta cheese, oregano, lemon zest, salt, and pepper in a bowl; cover and chill 8 hours or overnight before serving.
In a medium bowl, beat cream cheese and margarine until smooth. Add vanilla. Add sugar 1/4 cup at a time until all is added. Beat until smooth.
Dissolve bouillon in boiling water. Cut spaghetti noodles in half and add to boiling water until done. Over medium heat empty can of corned beef onto a skillet. Add spaghetti sauce to meat. Stir until heated; corned beef will come apart and a thick sauce will form. If desired, add Italian seasoning, garlic powder, dry onion, or any other spices. Once noodles are done, drain and combine with corned beef sauce.
Preheat oven to 350 degrees F (175 degrees C). Toss pork and flour together in a bowl to coat. Place bacon in a large skillet and cook over medium-high heat until enough fat renders to coat the bottom of the pan; add pork and onion. Cook and stir the mixture until completely browned, about 10 minutes. Drain about half the grease from the skillet and return to heat. Season mixture with paprika; stir. Pour beer over the pork mixture, bring to a simmer, and cook 5 minutes. Spread sauerkraut into the bottom of a casserole dish. Pour pork mixture over the sauerkraut. Cover dish with aluminum foil. Bake in preheated oven for 45 minutes.
Preheat an oven to 350 degrees F (175 degrees C). Place chicken in a large baking dish. Scatter mushrooms around and sprinkle with Swiss cheese. In a small bowl, combine cream of mushroom soup, sour cream, and chicken broth. Pour sauce mixture over chicken. Bake the chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and sprinkle with Parmesan cheese and return to oven. Bake for an additional 5 minutes.
Preheat oven to 400 degrees F (200 degrees C). Slice chicken strips and set aside. In a large, nonreactive pot, heat sugar and water together over medium high heat, stirring occasionally, until caramelized to a deep amber color. Remove from heat and slowly (and very carefully--use an oven mitt!) add wine. Return to heat and stir until all particles are dissolved. Stirring constantly, add orange juice and wasabi, adjusting the amount to taste. Brush chicken strips with the glaze, and then place on a baking sheet. Bake in the preheated oven until heated through. While chicken is warming, toss together the tomatoes, red onion, cilantro, lime juice, avocados, salt, pepper and hot sauce. Adjust seasonings to taste, and spoon mixture onto the greens. Top with warmed chicken strips and serve.
Sift together the sugar, flour, baking powder, and cloves. Make a well in the sugar mixture, and pour the eggs into the well. Work the eggs into the mixture, first with a fork, then with your hands, until you have a smooth dough. Line a baking sheet with foil. Roll dough into 1 inch balls and place on the prepared baking sheet, 2 inches apart. Flatten each cookie with the bottom of a glass. Cover with a clean dish towel and let rest overnight. Cookies will spread. Preheat an oven to 350 degrees F (175 degrees C). Bake in the preheated oven until golden, about 15 minutes. Remove cookies from pan immediately as they come out of the oven or they will stick. Cool completely on a wire rack.
Fill a medium pot halfway with water and bring to a boil. Add 2 tablespoons olive oil and salt. Carefully break pasta in half and place into the boiling water. Cook until tender yet firm to the bite, about 4 minutes. Drain in a colander and toss with remaining olive oil. Set aside and allow pasta to cool. Fill a large pot 1/3 of the way with water. Add 1/4 cup wine and bring to a boil. Carefully add mussels and cook until shells have opened up, about 5 minutes. Remove from heat, measure 3/4 cup cooking liquid into a bowl, and cover the pot. Preheat the oven to 350 degrees F (175 degrees C). Melt 1/3 of the butter in a saucepan. Saute 1/3 of the garlic and shallot until translucent, 3 to 5 minutes. Spread over the baguette halves. Spoon melted butter evenly over both halves. Bake in the preheated oven until hot, about 5 minutes. Broil until top is browned, about 2 minutes. Sprinkle paprika and basil on top. Melt remaining butter in the same saucepan. Saute remaining garlic, shallot, and jalapeno peppers until soft, about 5 minutes. Stir in remaining 1/4 cup wine and reserved cooking liquid. Cook and stir until sauce is reduced by half, about 5 minutes. Add pasta; toss well to combine. Remove pasta from heat. Add Parmesan cheese and salt. Toss together. Divide pasta among serving plates. Arrange mussels around the pasta. Serve with sliced garlic bread.
Pour blueberries and their juice into a 10 inch iron skillet or kettle. Stir in sugar. Cook until juice begins to boil, and lower heat. In medium mixing bowl, mix flour, baking powder, lemon rind, spices, and salt. Stir in milk until dry particles are just moistened. Drop dough by spoonfuls (8 dumplings) on top of simmering berry mixture, and cover skillet. Cook over medium-low heat until dough is puffed and cooked through. Serve dumplings with berry sauce and cold cream.
Heat a large pot over medium heat. Crumble sausage into the saucepan; add onion and green bell pepper. Cook and stir the sausage mixture until the sausage is completely browned, 7 to 10 minutes. Drain grease. Pour marinara sauce and diced tomatoes over the sausage mixture; season with garlic powder and stir. Bring the mixture to a simmer, reduce heat to medium-low, and cook at a simmer until the diced tomatoes break down into the sauce, 30 to 45 minutes. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook the frozen tortellini at a boil until they float to the top and the filling is hot, 6 to 7 minutes; drain. Gently fold the cooked tortellini into the simmering sauce; cook together another 5 minutes. Pour tortellini and sauce into a 13x9-inch baking dish; top with mozzarella cheese. Bake in preheated oven until cheese is golden brown, 20 to 30 minutes.
Combine chicken broth, oyster sauce, soy sauce and sugar in a small bowl, and set aside. In a large skillet, heat the oil over medium-high heat. Add curry powder, garlic, and ginger; stir-fry for 10 seconds. Add peppers, onions, and scallions; stir-fry for 3 to 5 minutes. Stir in chicken stock mixture, and bring to a boil over high heat. Add shrimp and peas, and cook until hot. Add noodles, and cook until dish is heated thoroughly. Serve immediately.
Place angel food cake onto a serving platter and cover hole in the cake with the sugar cookie, pressing the cookie down to create a slight depression for the nest. Frost cake with whipped topping. Press coconut all over the cake; decorate top of cake with edible Easter grass. Arrange mini candy eggs in the nest. Store cake in refrigerator.
Heat oven to 350 degrees F. In large bowl, break up cookie dough. Stir or knead in flour until well blended. Shape tablespoonfuls of dough into balls; roll in pecans, pressing into dough. Place 1 inch apart on ungreased cookie sheets. Bake 12 to 16 minutes or until edges are light golden brown. Using handle of wooden spoon, make indentation in center of each cookie. Cool 1 minute; remove from cookie sheet to cooling racks. Cool completely, about 20 minutes. Meanwhile, in microwavable bowl, microwave caramels and half-and-half uncovered on High 1 to 2 minutes, stirring once, until caramels are melted. Spoon about 1 teaspoon caramel into indentation of each cookie. Cool 15 minutes. Drizzle with melted chocolate; sprinkle with salt. Let stand about 15 minutes or until chocolate is set.
Add the sugar and yeast to the warm water and let proof. Stir in 4 cups of flour and beat until smooth. Cover and let rest for 15 minutes. Beat in the salt and then add enough remaining flour to make a stiff dough. Knead until as soft and smooth as a bambino's behind. Turn in a greased bowl, cover, and let double in size. (I put it in the oven with the light on - perfect rising temperature.) Once doubled, punch down and divide into three. Place back in the bowl, cover, and let rise. Once doubled again, punch down and form into three fat "footballs." Grease heavy cookie sheets and sprinkle with corn meal. Place the bread on the sheets, cover with a towel, and let rise. Once risen, mist with water and place in a preheated 450 degrees F (230 degrees C) oven. Mist loaves with water and turn occasionally while they bake. Bread is done when golden brown and sounds hollow when tapped on the bottom.
Fill cocktail shaker with ice; add pumpkin liqueur, apple cider, spiced rum, and half-and-half. Cover shaker and shake until outside of shaker is frosted. Pour drink into a martini glass and garnish with whipped cream and nutmeg.
Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet. In a large bowl, cream the margarine and sugar together. Add the eggs one at a time, mix well. Stir in the milk and vanilla. Sift together the flour, salt and baking powder; stir into the creamed mixture until everything is well blended. Drop cookie dough by heaping spoonfuls onto the prepared cookie sheet. Bake for 10 to 12 minutes in the preheated oven. The tops of the cookies should spring back to the touch like a cake. Cool on wire racks before frosting.
Preheat oven to 350 degrees F (175 degrees C). Mix pumpkin puree, eggs, cream, 1/2 cup honey, ginger, cinnamon, nutmeg, cloves, and salt together in a bowl until smooth. Pour filling into pie crust. Bake pie in the preheated oven until filling is almost set and edges are beginning to brown, 50 to 60 minutes. Remove pie from oven. Melt butter in a saucepan over low heat; stir in 1/4 cup honey. Add coconut and almonds; toss to combine. Spread over pie. Place pie back in the oven and bake until topping is toasted and golden, about 10 to 15 minutes more. Remove pie from oven and allow to cool completely.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking pan. To make filling: In a small saucepan, combine dates, brown sugar, and water. Bring to a boil and cook, stirring constantly for 10 minutes. Remove from heat. To make the crust: Combine flour, oats, brown sugar, baking powder, and salt in large bowl. Cut in shortening until mixture becomes crumbly. Press half of crust evenly into baking pan. Spread date mixture over the top. Crumble remaining crust mixture over the top of date mixture. Bake 20 to 25 minutes. Let cool on wire racks before cutting into bars.
Combine confectioners' sugar, butter, coffee-flavored liqueur, and vanilla extract in the bowl of a stand mixer fitted with the paddle attachment. Beat until frosting is smooth and fluffy, 3 to 5 minutes.
Place green beans and water in a microwave-safe bowl; cook in the microwave on high until tender, about 5 minutes. Drain. Stir butter, garlic, and chicken bouillon into beans until well combined.
Heat oven to 325 degrees F. Beat egg yolks in medium bowl with mixer. Add sweetened condensed milk and lemon juice until well mixed. Pour into crust. Bake 30 to 35 minutes or until set. Remove from oven. Cool 1 hour. Chill at least 3 hours. Spread whipped topping or whipped cream over pie before serving. Garnish with lemon peel, if desired.
Combine 1/4 cup water and green onions in a blender; blend on the "Grate" setting. Heat olive oil in 5-quart stockpot over medium heat. Pour in green onions. Cook and stir until fragrant, about 1 minute. Combine 1/4 cup water and green tomatoes in a blender; blend on the "Grate" setting. Measure out 7 cups into the pot. Stir in chicken soup base, salt, pepper, and garlic. Pour in Chardonnay wine. Heat remaining 1/2 cup water and cream in a saucepan over a medium heat, about 5 minutes. Add instant mashed potatoes; cook, stirring constantly, until potatoes have a loose consistency. Stir potatoes into the stockpot. Cover soup and simmer, stirring frequently, until flavors combine, about 45 minutes.
Pour the vodka, triple sec, cranberry juice, and lemonade into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into a chilled martini glass to serve.
Place the bacon in a large pot, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. In the same pot, stir in the ground beef, sausage, and beef stew meat. Cook and stir until the ground meat is crumbly, evenly browned, and no longer pink. Drain and set meat aside in a bowl. Discard any excess grease. Reduce heat to medium, then stir the onion, garlic, celery, habanero pepper, green bell pepper, and red bell pepper into the same large pot; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the tomato sauce and cumin, then add the beef and sausage mixture, bacon, and chicken. Stir in the diced tomatoes, cannellini beans, pinto beans, and butter beans. Season with salt and pepper. Bring to a boil over high heat, then reduce heat to low and simmer for 2 hours. Serve with a dollop of sour cream.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12-inch casserole. In a saucepan, bring water to boil. Stir in grits, reduce the heat to low, and simmer until thick, about 10 minutes. Stir in processed cheese, Cheddar cheese, and margarine. Season with salt, seasoned salt, hot pepper sauce, and white pepper. Stir in eggs; cook, stirring, until well blended. Stir in parsley flakes, chives, and green chiles. Pour into casserole. Bake in a preheated oven for 1 hour.
Combine boiling water, oats, shortening, brown sugar, salt, and molasses. Allow to cool. Stir 1/2 cup warm water and 1 teaspoon white sugar until sugar is dissolved. Sprinkle yeast over this mixture, and proof while oats are cooling. Add 3 cups of warm water to the cooled oat mixture. Stir in yeast. Begin stirring in flour 1 cup at a time until it begins to get hard to stir. Dredge raisins in flour, and mix with cinnamon; mix into the dough. Turn onto a lightly floured surface, and knead in enough flour to make a soft but not sticky dough. Cover. Let rise for 1 to 2 hours in a warm place, or until dough doubles in size. Divide dough into 5 parts. Shape loaves, and place into greased 9 x 5 inch loaf pans. Bake in a preheated 375 degree F (190 degree C) oven for 20 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake an additional 20 minutes. Cool on wire racks.
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, stir together the flour, oatmeal, baking soda, baking powder, and salt. In another large bowl, beat the sugar with the shortening until smooth and creamy; mix in beaten eggs, molasses, and vanilla. Gradually mix in the dry ingredients. Stir in walnuts and raisins. Drop by teaspoonfuls onto ungreased baking sheets. Bake for 10 to 12 minutes, or until slightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Mix Thai chiles, onion, garlic, lemon juice, and soy sauce together in a glass jar with a tight-fitting lid. Store in the refrigerator.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 x 13 inch pan. In a large bowl, combine beets, eggs, vanilla, oil, and sugar. Mix with an electric mixer on low speed until well combined. In a separate bowl, mix together flour, soda, salt, and cocoa. Add to the creamed mixture, beating together well. Pour batter into prepared pan. Bake for 25 to 30 minutes until done. Cool and frost with your favorite icing.
Preheat oven to 375 degrees F (190 degrees C). Mix together butter, shortening, and sugar. Add eggs and vanilla, then mix. Add flours and baking soda. Stir. Add chocolate chips. Stir. Drop by teaspoonful on greased cookie sheet. DO NOT FLATTEN. Bake for 8-10 minutes.
Mix relish, tomatoes, olives and parsley in small bowl. Sprinkle with feta cheese. Serve with pita wedges.