HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine the yeast and sugar to the warm milk and let stand until a creamy foam forms on the surface, 3 to 5 minutes. Stir in Diamond Crystal(R) Kosher Salt and 3 1/2 cups of flour to the milk mixture; mix 8 to 10 minutes. Sprinkle in additional flour as needed to keep the dough from sticking to the sides of the bowl, but do not exceed a total of 4 1/2 cups flour. Cover and let rise 2 hours. Punch dough down and divide into 12 equal pieces; form them into balls. Cover with plastic wrap or a clean towel and let rest for an additional 30 minutes. Put a pizza stone in the oven. Preheat an oven to 500 degrees F (260 degrees C). Divide each ball half; and roll out each half with the palm of your hands to make 2 long sticks. Pinch together at one end, then twist them around each other. Pinch them together at the other end. Cook on pizza stone until the sticks puff up a little and small, light brown spots begin to appear, 3 to 5 minutes. Brush each naan stick with butter and sprinkle with Diamond Crystal(R) Coarse Sea Salt. Serve with Mango Chutney. For Mango Chutney, heat oil over medium-high heat in a heavy pot. Pour in the panch phoron and cook until seeds begin to sizzle and release their fragrance, 30 seconds or so. Using a microplane, grate ginger into the pan and fry for only seconds until its raw aroma goes away. Stir in the mango. Add red chili powder, garam masala powder and asafoetida and stir. Reduce heat to medium; allow mixture to simmer for 1 to 2 minutes. Add powdered jaggery and Diamond Crystal(R) Kosher Salt; continue to stir and cook 2 to 3 minutes. As soon as mixture begins to caramelize, remove pot from heat. Spoon the mango chutney in a bowl and serve warm or at room temperature.
Prepare cake mix according to directions. Fill each cone about 3/4 full of batter, up to first ridge. Place cones in the cups of a cupcake pan or on cookie sheets. Bake at 400 degrees F (205 degrees C) for 15 to 18 minutes. Place 10 chocolate chips on top of each warm cone, and in a minute or two spread melted chocolate over top. Decorate with candies.
Pour the citron vodka, plain vodka, pear vodka, cranberry-raspberry juice, and lime juice into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into chilled glasses; garnish each glass with a lime wedge to serve.
In a shallow dish or bowl, combine bread crumbs and 3 tablespoons flour. Dip chicken into ice water, then dredge through crumb mixture. In a medium skillet, heat oil over medium high heat. Add chicken and saute until both sides are lightly browned and chicken is cooked through (juices run clear). Remove chicken from skillet and set aside, keeping warm. To same skillet add mushrooms and saute. Sprinkle with remaining 1 tablespoon flour and stir quickly to mix together. Add broth and wine and let simmer, stirring, until thickened (about 2 minutes). Return reserved chicken to skillet. Top with cheese. Cover and cook until cheese is melted.
Bring water, white sugar, hibiscus, brown sugar, ginger, and lemon zest to a boil. Reduce heat and let simmer until sugars dissolve and flowers soften, about 10 minutes. Remove from heat and steep syrup until flavors combine, about 5 minutes. Strain syrup into a container through a fine-mesh strainer, pressing solids with a spoon to extract as much liquid as possible. Discard solids.
Combine shallots, chile peppers, peanut butter, turmeric, garlic, and ginger in a food processor or blender; blend into a thick paste. Season beef with salt and pepper. Heat coconut oil in a large skillet over medium heat. Cook beef in batches until browned, about 1 minute per side. Transfer to a bowl. Fry curry paste in the same skillet until fragrant, 2 to 3 minutes. Return beef to the skillet. Add water, coconut cream, beef bouillon cube, and lime zest, stirring well to combine. Bring to a boil. Reduce heat to low and simmer gently, partially covered, until sauce coats the beef and beef is tender, about 3 hours.
Heat the oil in a large skillet or wok over medium heat, and cook the garlic in the hot oil until fragrant, 1 to 2 minutes. Mix in the bok choy, and cook and stir until the green parts of the leaves turn bright green and the stalks become slightly translucent, 5 to 8 minutes. Sprinkle with salt to serve.
Season steaks with salt and pepper; allow steaks to come to room temperature, about 15 minutes. Heat oil in a skillet over medium heat until very hot; lay steaks in pan and cook until they are beginning to firm and are hot and slightly pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer steaks to a warm plate; cover and let rest, about 10 minutes. Melt butter in same pan over medium heat; stir in mushrooms and peppers. Season with salt and pepper; cook and stir until tender, about 5 minutes. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Toast buns under the broiler until golden, about 2 minutes. Divide mozzarella cheese over bottom halves of buns; return to broiler until cheese melts, about 2 minutes. Slice steak very thinly. Pile steak slices over cheese-topped bun halves; top with mushrooms and peppers. Spread mayonnaise on top halves of buns; place over sandwich.
In a large bowl, beat shortening and sugar together until smooth. slowly mix in milk, vanilla and almond extract. Beat on high speed of an electric mixer for 5 to 7 minutes, scraping often, until mixture is light and fluffy.
In a bowl, combine the sour cream, cream cheese and taco seasoning. Spread the mixture into a pie dish. Sprinkle the Cheddar cheese over the mixture in an even layer. Top the cheese with the tomatoes and green onions.
To peel the tomatoes, place them in boiling water for 1 minute and then immediately transfer to cold water. Peel and quarter tomatoes, and place in a large saucepan with the salt. Slowly simmer over low heat for 20 to 30 minutes, stirring occasionally to prevent burning.
In 12-inch nonstick skillet, heat oil over medium-high heat. Cook onion in oil, stirring occasionally, until brown. Add mushrooms. Cook 6 to 8 minutes or until tender. Reduce heat to low. Add taco seasoning mix and water. Cook about 5 minutes or until water is absorbed. Remove from heat. Spoon filling on tortillas. Add toppings. Roll up tortillas.
Pierce the beef roast to tenderize it and let the flavors in, and place it into a slow cooker with the garlic, red bell peppers, green bell peppers, yellow onions and sweet onions. Stir in the tomato paste and red wine vinegar. Sprinkle with the garlic powder, seasoned salt, salt, and ground black pepper. Cover, and cook on Low until the beef is tender, 7 to 8 hours. Remove beef, and shred into long strands using two forks. Return the meat to the slow cooker and combine with the vegetables. Cook on Low until the meat and vegetables are very tender, about 30 minutes.
In a saucepan over medium heat, bring the cranberry juice to a boil. Remove from heat, add gelatin and stir until dissolved. In a mixing bowl, beat the cranberry sauce for 1 minute. Add gelatin mixture and stir until well mixed. Chill in refrigerator for 2 1/2 hours or until thickened, but not set. Remove from fridge and fold in whipped topping until mixture in thoroughly blended. Spoon into pie shell and chill until firm.
Grease a baking sheet. Combine sorghum flour, quinoa flour, cornstarch, tapioca flour, potato starch flour, baking soda, xanthan gum, salt, and yeast together in a bowl. Stir water, olive oil, cider vinegar, and honey together in a separate bowl until honey is dissolved; pour over flour mixture and mix until dough comes together in a ball. Place 1/4 cup dough between 2 sheets waxed paper or plastic wrap and roll until very thin using a rolling pin or tortilla press. Place on the prepared baking sheet and repeat with remaining dough; let rise for 30 minutes. Preheat oven to 400 degrees F (200 degrees C). Bake in the preheated oven for 8 minutes.
Preheat an oven to 350 degrees F (175 degrees C). Grease a baking sheet. Beat together the butter and 3/4 cup confectioners' sugar with an electric mixer in a large bowl until smooth. Add the egg, vanilla extract, and almond extract. Stir together the flour, baking powder, and salt in a bowl and mix into the butter mixture until just incorporated. Shape the dough into 1-inch balls and arrange on the prepared baking sheet spaced about 2 inches apart. Bake in the preheated oven until firm, about 10 minutes. Cool on the sheet for 10 minutes before removing to cool completely on a wire rack. Spread the 1/4 cup confectioners sugar on a plate; roll the cooled cookies in the confectioners' sugar to coat.
Heat oil in small saucepan over medium-high heat. Add garlic; cook, stirring frequently, for 1 minute. Pour into large bowl; cool. Whisk in vinegar. Add prepared pasta, tomatoes, broccoli, bell pepper, olives, Parmesan cheese and Romano cheese; toss well to coat. Refrigerate or serve immediately.
Line a bowl with plastic wrap. Arrange fig slices in an even layer on the bottom and sides of the bowl. Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Dollop 2 tablespoons of cream in the bottom of the bowl. Mix milk and brandy together in a shallow bowl. Dip both sides of 2 ladyfingers into the milk mixture; place on top of the whipped cream in the bowl. Repeat layering remaining whipped cream and dipped ladyfingers, ending with a layer of ladyfingers. Cover with plastic wrap. Refrigerate bombe until set, 6 hours to overnight. Place a serving plate on top of the bowl; flip. Lift bowl off bombe and peel away plastic wrap.
Preheat oven to 400 degrees F (200 degrees C). Arrange oven racks so you have one low and one high in the oven. Cut a shallow slit along the side of the eggplant and place into a baking dish. Roast in preheated oven on the lower rack until the eggplant is completely shrunken and soft, about 40 minutes. Move dish to higher rack and continue baking until the skin is charred, about 5 minutes more. Let eggplant cool until cool enough to handle. Peel and discard skin from eggplant. Put eggplant into a bowl; add tahini, garlic, lemon juice, red pepper flakes, and salt. Stir until ingredients are evenly mixed. Drizzle olive oil over the baba ghanoush and garnish with parsley.
Preheat oven to 350 degrees F (175 degrees C). Heat 1 teaspoon olive oil in a skillet over medium heat; cook and stir mushrooms, shallot, thyme, garlic powder, sage, black pepper, and salt in the hot oil until liquid has evaporated and mushrooms and shallots are softened, 5 to 10 minutes. Add parsley; cook and stir for 1 minute. Mix in spinach; cook and stir until spinach is wilted, about 5 minutes. Stir in mustard. Remove from heat. Place pork tenderloin on a work surface; lay prosciutto atop tenderloin. Spread mushroom-spinach mixture over prosciutto, leaving 1/2-inch border on all sides. Tightly roll tenderloin around the filling and tie together with kitchen string to keep closed. Heat 2 tablespoons olive oil in a large skillet over medium heat; place rolled tenderloin in the hot oil. Sear until all sides are golden brown, about 10 minutes. Transfer seared tenderloin to a 9x13-inch casserole dish. Bake in the preheated oven until pork is no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
Preheat oven to 275 degrees F (135 degrees C). Sift together the cake flour, all-purpose flour, and semolina and set aside. Beat the butter for at least 10 minutes until it is fluffy. Then beat 2 more minutes while sprinkling in the blossom water and confectioners' sugar. Fold in the flour mixture gradually. Then refrigerate the soft dough in covered bowl for about 10 minutes. On a lightly floured surface, roll or pat the dough out to 1/4 inch thickness, and cut into 1 inch sided diamonds and place them 1/2 inch apart on an ungreased baking sheet. Then place an almond in the center of each cookie. Back 35 to 40 minutes in the preheated oven. Do not over bake. Let the cookies cool for at least an hour. The are best served after they have cooled for several hours.
Preheat the oven to 350 degrees F (175 degrees C). Remove breast bones from chicken. Rinse and pat dry with a paper towel. Place chicken in a roasting pan. Pour soy sauce and lemon juice over chicken, rubbing liquid into the cavity as well. Mix ground pork with onion, tomato, eggs, carrot, chorizo, Cheddar cheese, raisins, garlic, salt, and pepper in a bowl. Stuff chicken with the mixture. Sew the opening to secure the filling. Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 60 minutes. Cover chicken with aluminum foil if it is getting brown too quickly. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Cool briefly before slicing crosswise. Pour drippings from the chicken and broth in a pot over medium-high heat. Bring to a boil. Add corn flour; stir constantly until sauce thickens, 5 to 8 minutes. Serve with the chicken.
Combine Pinot Grigio, brandy, and ginger ale in a large pitcher. Stir in lemon and orange slices. Refrigerate for at least one hour. To serve, pour sangria into ice-filled glasses. If desired, top with club soda. Garnish each glass with an orange slice.
Combine chicken thighs, cream cheese, jalapeno peppers with juice, green enchilada sauce, salt, and black pepper together in a slow cooker. Cook on High for 3 to 4 hours. Shred chicken with 2 forks and stir with sauce in the slow cooker to combine. Preheat oven to 425 degrees F (220 degrees C). Spray a baking sheet with cooking spray. Spread tortillas out on a flat work surface and sprinkle pepperjack cheese evenly in the center of each tortilla. Spread about 2 tablespoons of chicken mixture over cheese on each tortilla. Tightly roll each tortilla and place, seam-side down, on the prepared baking sheet. Brush top and sides of each rolled tortilla with vegetable oil. Bake in the preheated oven until cheese melts, and tortillas start to brown, 10 to 15 minutes. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Cook taquitos under the broiler until crisped, 2 to 3 minutes more.
Preheat the oven to 400 degrees F (200 degrees C). Coat a rimmed baking sheet with nonstick spray. Whisk eggs and milk together in a medium bowl. Pour bread crumbs and flour into separate resealable plastic bags. Shake cauliflower florets in flour, then pour them into the milk mixture. Use a slotted spoon to transfer florets to the bread crumb bag and shake to coat. Pour florets onto the prepared baking sheet and spray the tops with nonstick spray. Bake in the preheated oven for 15 minutes. Meanwhile, combine mayonnaise, yogurt, horseradish, and lemon juice in a bowl. Season with salt and pepper. Refrigerate dip until ready to serve. Turn florets over and continue baking until golden, about 15 minutes more. Serve with dipping sauce.
In a saucepan, place the cannellini beans, garlic, sausage, onion and kale with just enough water to cover. Season with 2 teaspoons of parsley, thyme and salt and pepper if desired. Bring to a boil and cook until vegetables are tender. Serve immediately garnished with Parmesan cheese and remaining fresh parsley.
In a small mixing bowl, dissolve yeast and sugar in the warm water. Let stand until creamy, about 10 minutes. Combine buttermilk, butter, honey and the yeast mixture in a large mixing bowl. Add salt and two cups of the flour. Whisk well to combine. Add the remaining flour, 1/2 cup at a time, mixing well with a wooden spoon after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 6 minutes. Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour. Preheat oven to 375 degrees F (190 degrees F). Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the tops are golden and the bottoms of the loaves sound hollow when tapped.
Build a campfire and allow the fire to burn until it has accumulated a bed of coals. Rake the coals into a flat bed on one side of the fire. Tear off a large sheet of foil or parchment paper, and line the Dutch oven, folding the paper or foil as needed to make it fit (or use a purchased Dutch oven liner). In a bowl, lightly toss the bread crumbs, dry milk powder, sugar substitute, pecans, chocolate chips, and salt until thoroughly combined. In a separate bowl, beat the eggs with vanilla extract and oil, and whisk in the water. Pour the liquid ingredients into the crumb mixture, and stir to moisten. Pour the pudding mixture into the prepared Dutch oven, and cover the oven. Place the oven into the hot coals, and place more glowing coals onto the lid of the oven. Cook covered for 1 hour, and don't peek until the hour is up. Check for firmness by inserting a toothpick into the center of the pudding. If it comes out clean, the pudding is done. If not, recover the oven, and cook for an additional 10 to 15 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. In a large bowl, cream together the butter, white sugar and brown sugar. Beat in the eggs, one at a time, then stir in the 3/4 cup peanut butter. Combine the oats, flour and baking soda; stir into the creamed mixture until well blended. Press the dough evenly into the prepared pan. Bake for 15 to 20 minutes in the preheated oven, until firm. In the microwave or over a double boiler, melt chocolate chips and 1/2 cup peanut butter together, stirring frequently until smooth. Spread over cooled bars and allow to set up before cutting into squares.
Thread 1 olive onto a skewer. Thread the end of 1 anchovy fillet onto the skewer and add a piece of pepperoncini. Thread the other end of the anchovy fillet onto the skewer, wrapping around the pepper. Repeat with remaining olives, anchovies, and pepperoncini.
Place milk and chocolate in a small saucepan over medium-low heat and simmer, stirring, until chocolate is melted but not boiling, about 5 minutes. Pour chocolate mixture into a blender. Cover and hold lid down with a potholder; blend until foamy. Pour into a mug. Break the chile into 2 or 3 pieces, discarding seeds, and drop into the hot chocolate. Drink immediately.
In a medium bowl, stir together eggs and sugar until smooth; set aside. In the top of a double boiler over simmering water, heat cream until bubbles start to form at edges. Remove from heat and whisk into egg mixture, a little at a time, until fully incorporated. Return mixture to double boiler and cook, stirring constantly, until mixture thickens enough to coat the back of a metal spoon. Cook 2 minutes more, then remove from heat. Cool completely. Stir in vanilla. Preheat oven broiler. Pour cooled mixture into a 1 quart, shallow baking dish and place dish in an ice bath, in a larger, ovenproof dish. Sprinkle brown sugar over surface of mixture and place under preheated broiler 1 to 2 minutes, until top is lightly browned and bubbly.
Combine the watermelon, onion, serrano chile peppers, garlic, and cilantro in a large bowl; add the salt and garlic powder and stir to combine. Cover the bowl with plastic wrap and refrigerate at least 1 hour before serving.
Combine the 5 tablespoons sugar, butter, egg yolks, and sour cream in the bowl of a food processor fitted with the dough blade and process well. Add the flour and yeast and process until the dough comes together. If the dough feels too wet, add a little more flour; if it's too dry, add milk a tablespoon at a time. The dough should be moist and easy to work with. Shape the dough into a ball, cover with a damp towel, and set aside. To make the filling, heat the milk and 1 cup sugar in a saucepan until the sugar dissolves and the mixture has a syrupy consistency. Add the chopped walnuts and stir to combine. Remove the saucepan from the heat; stir in the lemon zest and raisins, and let filling cool. Divide the dough into three pieces. Roll one piece of dough out on a lightly floured surface to form a long rectangle about a 1/4-inch thick; keep the remaining dough covered. Spread 1/3 of the walnut filling on the dough, leaving about an inch of dough at each edge. Roll the dough up to form a log, and press to seal. Place the dough, seam-side down, on a parchment-lined baking sheet. Repeat with the remaining dough and filling. Beat the egg with the tablespoon of water to make an egg wash. Brush the loaves with egg wash and let rest for 1 hour in a warm place. After the dough has risen, brush it again with egg wash and put the baking tray in the refrigerator for 30 minutes (this will give the dough a shiny finish). Preheat an oven to 375 degrees F (190 degrees C). Bake the loaves until they're a deep golden brown, about 35 to 45 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease 3 small loaf pans. Mix flour, baking soda, and salt together in a bowl. Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add 1 egg and allow to blend into the butter mixture before adding the second egg along with vanilla extract. Beat mashed bananas thoroughly into the mixture. Add flour mixture in small increments while beating until just combined into a thick batter. Fold blueberries into the batter; pour into prepared loaf pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Drain some of the liquid from 2 cans black beans. Put 2 cans black beans, diced tomatoes with green chile peppers, 1 cup chicken broth, cumin, salt, black pepper, and cayenne pepper into a blender and blend until smooth; pour into a saucepan and add remaining chicken broth and 1 can black beans. Place saucepan over medium heat, bring mixture to a simmer, and cook for 15 minutes. Put 1/2 cup hot rice into each of 6 bowls. Ladle soup over rice and top with 1 tablespoon sour cream.
In a saucepan, stir together the sugar and water. Bring to a boil, and cook for about 10 minutes, or until it becomes syrupy. Mix in the nutmeg and cinnamon, and remove from the heat. Stir in the vanilla. Allow to cool for a few minutes, then pour over sliced strawberries.
Place the bacon in a large deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate and crumble. Heat collard greens, vegetable oil, water, and chicken bouillon in a large pot over medium heat. Simmer until greens are wilted, about 10 minutes. Stir bacon, peanut butter, liquid smoke, soul food seasoning, cayenne pepper, salt, and black pepper into pot; cover and simmer until greens are very tender and peanut butter begins to separate, about 1 1/2 hours. Add more water if the mixture becomes too dry. Stir flounder fillets into greens. Continue to cook until fish breaks down, about 30 minutes more, stirring frequently.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a salad bowl, combine the bacon, lettuce, almonds, sesame seeds, green onions and chow mien noodles; toss and refrigerate. In a glass jar with a tight fitting lid, combine the oil, sugar, vinegar, salt and pepper. Shake well and chill for 1 hour. Before serving, shake dressing and pour over salad; toss and serve.