HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat a heavy skillet over medium heat. Add the steel cut oats; cook and stir until lightly toasted, about 5 minutes. Remove from heat. Combine bread flour, whole wheat flour, toasted steel cut oats, dry milk, sugar, gluten, salt, flax seeds, and yeast in the bowl of a stand mixer with a paddle attachment. Add 5 cups water, oil, and vinegar. Mix on low until all ingredients are moistened. Increase speed to medium-high; mix until gluten is developed and dough is elastic, about 5 minutes. Turn dough into a clean, oiled bowl. Cover with plastic wrap. Let rise in a warm place until doubled in volume, 1 to 2 hours. Stretch and fold dough 4 to 6 times. Place back in bowl, cover, and refrigerate 16 to 18 hours. Remove from the refrigerator 2 to 4 hours before baking. Turn out onto a well-floured surface; sprinkle top of dough with flour. Halve the dough; flatten each half. Fold in all 4 sides like an envelope; press edges together into the dough. Shape each piece into a loaf with the smooth side on top. Place in 2 loaf pans; cover with a non-terry towel. Let rise until dough just crests above the top of the pan, 45 minutes to 1 hour. Preheat oven to 500 degrees F (260 degrees C). Place a pan of water on the lower rack to produce steam for the bread. Whisk egg with 1 tablespoon water in a small bowl. Coat tops of loaves with the egg wash. Bake in the preheated oven until browned, about 15 minutes. Remove the pan of water carefully; cover loaves with aluminum foil tents. Continue baking until an instant-read thermometer inserted into a loaf reads 200 to 205 degrees F (93 to 96 degrees C), 45 to 60 minutes more. Remove loaves from pans and cool on a wire rack.
Mix white wine, soy sauce, 1 tablespoon lime juice, and Worcestershire sauce together in a resealable bag; add chicken and seal bag. Marinate chicken in the refrigerator for 8 to 24 hours. Mix 1 tablespoon salt, onion powder, sugar, 1 teaspoon ground black pepper, white pepper, cayenne pepper, garlic powder, and oregano together in a bowl for the blackened seasoning; transfer to a shaker or an air-tight container. Place mayonnaise, chives, garlic, 1 teaspoon lime juice, ground chipotle pepper, salt, and black pepper in a food processor; pulse together until chives are minced and aioli is smooth and evenly mixed. Transfer to an air-tight container and store in the refrigerator. Heat 1 tablespoon olive oil and 1 tablespoon butter together in a skillet over medium heat; cook and stir onion until softened and translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until onion is very tender and dark brown, about 30 minutes more. Remove from heat. Remove chicken from marinade and pat dry with paper towels. Spray chicken pieces with cooking spray and sprinkle all sides with blackened seasoning. Heat 1 tablespoon butter and 1 tablespoon olive oil in a skillet; cook chicken until no longer pink in the center and the juices run clear, about 5 minutes per side. Assemble sliders by layering a piece of chicken, a strip of Cheddar cheese, and a spoonful of caramelized onion onto the bottom of each bun. Place a dollop of aioli on the top portion of bun before placing atop onion layer, forming a sandwich.
In a medium saucepan, bring water and sugar to a simmer over medium high heat until sugar is dissolved. In a food processor, puree pineapple with its juice until smooth. Transfer to a metal bowl, and stir in syrup, lemon juice, orange juice, and orange zest. Freeze until slightly firm, but not frozen. Process mixture again in the food processor or beat with an electric mixer until smooth. Transfer to a freezer container and freeze until firm, about 2 hours.
Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, cream together the butter and sugar substitute. Mix in water, vanilla, and egg. Sift together the flour, baking soda, and salt; stir into the creamed mixture. Mix in the chocolate chips and pecans. Drop cookies by heaping teaspoonfuls onto a cookie sheet. Bake in the preheated oven for 10 to 12 minutes. Remove from cookie sheets to cool on wire racks. These cookies freeze well.
Preheat oven to 350 degrees F (175 degrees C). Arrange bread slices in a single layer on a baking sheet and brush tops with 3 tablespoons extra-virgin olive oil. Bake in preheated oven until crisp, 8 to 10 minutes. Combine artichoke hearts, olives, tomato, onion, 1 tablespoon extra-virgin olive oil, and 1/4 cup Parmesan cheese together in a bowl. Spoon artichoke mixture onto the toasted bread slices. Sprinkle with remaining 1/4 cup Parmesan cheese. Return bread slices to the oven; bake until artichoke mixture is heated through and Parmesan cheese is melted, 3 to 5 minutes.
Preheat oven to 350 degrees F (175 degrees C). Melt butter in a saucepan over medium heat; cook and stir green onions and garlic in butter until fragrant and softened, about 2 minutes. Stir chicken, spinach, chili powder, black pepper, and salt into the green onion mixture and cook until heated through, about 5 minutes. Remove from heat. Mix ricotta cheese, sour cream, 1 cup Monterey Jack cheese, and 1 cup of mozzarella cheese into chicken mixture until thoroughly combined. Reserve remaining Monterey Jack and mozzarella cheeses for topping. Place tortillas into a plastic bag, seal bag, and microwave on high until warm and soft, 30 to 45 seconds. Spoon about 3/4 cup of chicken filling down the center of each tortilla in a line. Roll tortillas around filling and place with seam sides down into a 9x13-inch baking dish. Pour enchilada sauce over filled enchiladas and sprinkle the remaining 1/2 cup of Monterey Jack and mozzarella cheeses over the top. Bake in the preheated oven until filling is bubbling and cheese topping is browned at the edges, about 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners. Mix cake mix and cherry-flavored cola together in a bowl until batter is smooth. Spoon batter into prepared muffin cups about 2/3 full. Bake in the preheated oven until muffins spring back when lightly touched, 18 to 23 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack. Beat cream in a large bowl using an electric mixer until frothy; beat in confectioners' sugar until stiff peaks form. Lift your beater or whisk straight up: the frosting will form sharp peaks; refrigerate. Cut a well out of the top center of each cupcake and fill with 2 to 3 cherries from the cherry pie filling. Transfer frosting to a piping bag or a plastic bag with 1 corner cut off. Frost cupcakes and top each with a maraschino cherry.
Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x9 inch baking pan. In a medium bowl, blend together the butter, 1/2 cup peanut butter, white sugar, brown sugar, egg and 1 teaspoon of vanilla until smooth. Combine the flour, baking soda and salt; stir into the sugar mixture. Spread evenly into the prepared pan. Bake for 20 minutes in the preheated oven, until firm. Remove from the oven and sprinkle with chocolate chips. Let stand for a minute, then spread the chips to form a layer. To make the topping, blend together the 2/3 cup peanut butter, confectioners' sugar and shortening. Gradually stir in the milk and 1 teaspoon vanilla. Gently mix in the whipped topping. Chill. When brownies and topping are both cooled, spread topping onto brownies and cut into bars.
Place shortbread cookies on a baking sheet or tray. In a small saucepan over medium-low heat, melt caramels in water, stirring frequently. Spoon a thin line of caramel over each cookie. Place cookies in refrigerator until caramel is set. Line baking sheets or trays with waxed paper. In a double boiler over simmering water, melt chocolate. Dip cookies in chocolate one at a time, tapping against the side of the bowl to remove excess. Place on prepared sheets and let rest at room temperature several hours, until set.
In a small bowl, dissolve the lime flavored gelatin in hot water. Allow it to cool for 10 minutes. In a medium bowl, mix together the cream cheese, pineapple, pimento peppers, celery and pecans. Fold in the gelatin. Chill in the refrigerator 1 hour, or until thickened but not firm. Whip the heavy cream in a small bowl until thickened. Fold into the gelatin mixture. Refrigerate 3 hours, or until firmly gelled.
Season sea bass with salt. Place 1/3 of the spring onions and ginger onto a glass or ceramic plate; cover with sea bass. Scatter remaining spring onions and ginger over the sea bass. Bring a wide pot of water to a boil. Set a rack inside the boiling water; place the plate of sea bass on top. Cover pot and steam until sea bass flakes easily with a fork, 8 to 10 minutes. Pour out any water that may have collected on the plate. Mix soy sauce, chile oil, and sugar together in a small bowl; pour over the sea bass before serving.
Cook spaghetti in a large pot of boiling salted water until al dente. Drain well. Over a medium-low heat melt butter in a medium saucepan. Add onion to melted butter and stir until onion is soft. Add shrimp and mushrooms, cook for 5 minutes stirring often. Remove shrimp mixture from saucepan, place in a medium size bowl and set aside. Remove saucepan from heat. Combine flour, mayonnaise, salt, milk, and sherry in the saucepan. Mix well. Return the saucepan to the heat and cook until sauce thickens. Pour sauce into the bowl containing the shrimp mixture. Add the spaghetti to the bowl and mix well. Place all ingredients in a 1-1/2 quart casserole dish (baking pan). Sprinkle the parmesan cheese on top of the mixture. Bake at 350 degrees F (175 degrees C) for 30 minutes.
In a large bowl, mix barbeque sauce, teriyaki sauce, beer, garlic, ginger, onion, black pepper, and salt. Place the roast into the marinade, cover and refrigerate for six hours, turning often. Preheat an outdoor grill for indirect heat. Remove the roast from the marinade, and pour the marinade into a saucepan. Bring to a boil, and cook for 5 minutes. Set aside for use as a basting sauce. Thread the roast onto a rotating barbecue spit above indirect heat. Cook the roast for two hours, or until the internal temperature of the roast is at least 145 degrees F (63 degrees C). Baste often during the last hour with reserved marinade.
Preheat oven to 375 degrees F (190 degrees C). Combine Brussels sprouts and apple in a large bowl. Whisk together olive oil, maple syrup, and balsamic vinegar in a small bowl and pour over Brussels sprouts-apple mixture. Toss until well combined and distribute in one layer on a baking sheet. Season with salt and pepper. Roast in the preheated oven until Brussels sprouts are tender and browned, 10 to 15 minutes, turning them after about 6 minutes. Toss with cranberries and walnuts.
Rinse okra and cut head and tail end off of each okra. Chop okra into small pieces. In a small mixing bowl combine okra, salt, chili powder and asafoetida powder. In a medium size skillet over medium-high flame heat oil, add black mustard seeds. Cook until they pop. Add okra mixture to skillet and cover. Let fry 10 to 15 minutes. Serve hot.
Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, mix the dry enchilada sauce according to package directions, replacing tomato sauce with the tomato paste and water In a large skillet, brown the ground beef with garlic salt and onion powder; drain fat. Mix refried beans and 1/2 cup of the prepared enchilada sauce with the meat. Dip enough corn tortillas to cover the bottom of a 3 quart casserole dish in the remaining enchilada sauce. Arrange tortillas in the dish. Spoon in half of the meat mixture, covering the tortillas. Spread half of the Cheddar and Monterey Jack cheeses over the meat. Cover with another layer tortillas dipped in enchilada sauce. Spoon in remaining meat mixture and top with a final layer of tortillas dipped in enchilada sauce. Pour any remaining sauce over the layers and top with remaining cheese. Cover and bake in preheated oven for 20 minutes. Remove from oven and let sit for 5 minutes before serving.
Preheat the oven to 425 degrees F (220 degrees C). Melt butter in a saucepan. Stir in flour to form a paste. Add white sugar, brown sugar, lemon juice, and cinnamon; bring to a boil. Reduce heat and simmer until sugar is dissolved. Line a 9-inch pie plate with 1 crust. Fill with sliced persimmons, mounding them slightly in the center. Pour sugar-butter mixture over the persimmons. Sprinkle cinnamon sugar over the second pie crust. Cut into strips. Make an X with the 2 longest strips in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until crust is golden brown, about 45 minutes more. Cool pie completely on a wire rack, about 2 hours.
Place diced horseradish in a food processor; add a splash of cold water. Pulse on and off until mixture begins to blend. Scrape down sides of food processor container (the fumes are very strong, so keep your face away from the bowl and the room well ventilated). Continue blending, adding a bit more water if mixture seems too dry. Process until horseradish is finely ground. Wait 2 minutes before adding the vinegar and salt; supposedly this makes the horseradish hotter. After 2 or 3 minutes, add vinegar and salt. Continue processing until mixture is smooth and creamy or to your desired consistency, adding more water if necessary. Transfer to airtight storage containers. Refrigerate.
Grease 13 x 9-inch baking pan. Beat 1 1/4 cups peanut butter and butter in large mixer bowl until creamy. Gradually beat in 1 cup powdered sugar. With hands or wooden spoon, work in remaining powdered sugar, graham cracker crumbs and 1/2 cup morsels. Press evenly into prepared baking pan. Smooth top with spatula. Melt remaining peanut butter and remaining morsels in medium, heavy-duty saucepan over lowest possible heat, stirring constantly, until smooth. Spread over graham cracker crust in pan. Refrigerate for at least 1 hour or until chocolate is firm; cut into bars. Store in refrigerator.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Put 1 tablespoon lemon juice in a measuring cup with 2/3 cup milk. Set aside. Mash bananas with a fork, adding the remaining 1 tablespoon lemon juice to them as you mash. Set aside. In a large bowl, combine cake mix and baking soda. Stir to combine. Add bananas, softened butter, milk mixture, eggs and vanilla. Beat at low speed until moistened (about 30 seconds). Beat at medium speed for 4 minutes. Pour into prepared pan. Bake in the preheated oven for 30 to 35 minutes, or until center of cake springs back when lightly tapped. A toothpick stuck in the center may leave a slight crumb. Allow to cool on a wire rack.
Mix together the vanilla wafers, coconut, 3/4 cup confectioners' sugar, and frozen orange juice. Mold into 1 inch balls and roll in confectioners' sugar. Store, covered, in the refrigerator.
Preheat oven to 425 degrees F (220 degrees C). Grease a 12-cup muffin tin with cooking spray. Melt butter in a saucepan over medium-low heat, about 3 minutes. Place vanilla wafers in a food processor; blend until crumbly but not powdery. Pour into a bowl; add the melted butter, 1/2 cup sugar, and butter flavoring. Mix with a fork; let set until crumbs soften, about 2 minutes. Tightly pack pinches of the crumb mixture over the bottoms of the muffin cups. Bake in the preheated oven until starting to brown, about 4 minutes. Reduce oven temperature to 325 degrees F (163 degrees C). Let crusts cool. Mix cream cheese, condensed milk, and egg yolks together in a bowl using a fork until smooth. Let set, about 1 minute. Juice 2 limes into the mixture. Peel the green rind off the third lime; zest the white rind into the mixture. Juice the lime into the mixture. Mix until smooth. Whip the egg whites in a bowl using clean beaters until foamy. Gradually add 1/4 cup sugar and cream of tartar, continuing to beat until stiff peaks form. Fold cream cheese-lime mixture into the whipped egg whites gently with a flat spatula until thoroughly blended. Spoon into the crusts; fill muffin cups to the rim. Bake in the hot oven until edges start to brown, 13 to 14 minutes. Let cool, at least 15 minutes.
Preheat oven to 375 degrees F ( 190 degrees C ). Lightly grease a cookie sheet. In a medium bowl, stir together the flaked corn cereal, crisp rice cereal, and the flaked coconut. Stir in the sweetened condensed milk until thoroughly combined. Drop dough from a tablespoon onto the prepared cookie sheet. Cookies should be about 2 inches apart. Bake for 8 to 10 minutes, until golden brown. Cool on the cookie sheet for 1 minute before removing to wire racks to cool completely.
Place the potatoes, onion, and carrots in slow cooker. Cut steak into six pieces, then place the meat on top of vegetables. In a mixing bowl, combine the soup mix, soup, and water; pour over beef. Cover, and cook on Low for 7 to 10 hours.
In a large bowl, combine cucumbers, avocados, and cilantro. Stir in garlic, onions, salt, and pepper. Squeeze lemon and lime over the top, and toss. Cover, and refrigerate at least 30 minutes.
Preheat the oven to 400 degrees F (200 degrees C). Place sweet potatoes in a pot and add water to cover. Bring to a boil and cook for 15 minutes. Add cauliflower and more water if needed; cook until all vegetables are tender, about 15 minutes more. Drain. Mash sweet potatoes and cauliflower with 1/4 cup broth, butter, 1 teaspoon salt, and 1/2 teaspoon black pepper. Heat olive oil in a large skillet over medium-high heat. Add carrots and onion; saute until softened, about 5 minutes. Add garlic, 1 teaspoon salt, and 1/2 teaspoon black pepper; cook 5 minutes more. Add beef; cook and stir until browned and crumbly, 5 to 10 minutes. Sprinkle tapioca starch over the beef mixture in the skillet. Add 1 cup broth, peas, corn, and tomato paste. Bring to a boil. Reduce heat and simmer for 10 to 15 minutes. Spread beef mixture evenly in a baking dish. Top with mashed sweet potato mixture. Sprinkle Parmesan cheese on top. Bake in the preheated oven until slightly browned on top, about 25 minutes. Let stand 15 minutes before serving.
Rinse rice in a strainer until water runs clear; drain well. Combine with water in a saucepan. Bring to a boil; reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 20 minutes. Remove from heat; let cool. Place red onion in a dish. Stir in lime juice and salt. Let stand until pickled, about 20 minutes. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Fry rice paper quarters in the hot oil until crisp, 15 to 20 seconds. Drain crackers on paper towels. Place tuna in a bowl. Add pickled red onions, olive oil, and soy sauce; stir to coat tuna. Scoop rice into a serving bowl. Top with tuna mixture. Fan out cucumber slices on top of tuna. Garnish with chile pepper, green onion, and sesame seeds. Serve with rice paper crackers and lime wedge.
In a large bowl, cream together the butter and sugar. Beat in the yolks one at a time, then stir in the vanilla. Combine the flour and salt; stir into the creamed mixture. Shape dough into logs about 2 inches in diameter. Wrap in waxed paper and refrigerate or freeze until firm. Preheat oven to 350 degrees F (175 degrees C). Unwrap rolls. You can roll the logs in nuts or sprinkles before slicing. Slice into 3/8 inch wide slices. Place slices 2 inches apart onto ungreased cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Do not brown. Remove to a wire rack to cool completely.
Mix popcorn, candy corn, peanuts, and peanut butter pieces together in a large bowl. Melt the almond bark in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each interval, until smooth, 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Pour melted almond bark over popcorn mixture; stir until popcorn is well coated. Spread popcorn mixture out onto a flat surface lined with waxed paper or parchment. Let dry completely, then break into clumps.
Assemble the sandwiches by layering the ham, brie cheese, apricot preserves, and mustard in equal amounts on two pieces of bread, topping with the remaining two slices of bread. Brush the top of each sandwich with olive oil. Heat a grill pan over medium heat. Once the pan is hot, lie the sandwiches, oiled side down, in the pan. Brush the top of each sandwich with oil. Cook each side until the bread is golden brown, about 3 minutes per side.
Bring chicken broth to a boil in a saucepan. Add rice and rosemary. Reduce heat and simmer until rice is tender and broth is absorbed, about 45 minutes. Heat olive oil in a large saucepan over medium heat. Add garlic; stir in onion and shallots. Cook, stirring frequently until softened, about 5 minutes. Add green bell pepper; cook until tender, about 1 minute. Stir chickpeas and tomatoes into the vegetable mixture; cook until heated through, about 1 minute. Spoon the cooked rice into the vegetable mixture. Pour in eggs and stir until mixture is dry. Season with salt and pepper; remove from heat. Stir in pine nuts and basil.
In a small bowl, whisk together honey mustard dressing, ground cumin, and curry powder. Cover, and refrigerate until serving. In a baking dish, whisk together yogurt, garam masala, and lemon juice. Place chicken breasts in the dish, and turn to coat. Cover, and refrigerate for at least 1 hour, turning occasionally. Preheat an outdoor grill for high heat. Lightly brush oil over grill grate. Grill chicken until done, about 6 to 8 minutes per side. In a small bowl, mix together onion, raisins, almonds, and pineapple. In a large bowl, toss salad greens with salad dressing and 3/4 of the almond mixture. Divide salad among 4 plates. Sprinkle equal amounts of reserved almond mixture over each salad. Top each with grilled chicken, and garnish with a mint sprig and a lime wedge.
Preheat oven to 350 degrees F (175 degrees C). Grease one 12-cup muffin pan. In a large bowl combine the flour, sugar, baking powder and salt. Cut in the 1/4 cup of the butter until the mixture resembles coarse crumbs. Make a well in the middle and pour in the milk. Mix until blended. Turn dough out onto a floured surface and knead 8 to 10 times. Roll dough out into a rectangle 12 inches long and 1 inch thick, trim off any uneven edges. Cream the 1/3 cup butter and the brown sugar, stir in the raisins and ground cinnamon. Drop small amounts into the greased muffin pan. Spread the remainder over evenly over the dough. Starting at the short end roll the dough up (jelly roll style) and cut into 12 pieces. Place 1 each in the muffin pans. Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Let sit in pans for 10 minutes then invert to remove. Glaze with a milk a confectioners' sugar mixture, if desired.
Heat the olive oil in a small saucepan over medium-high heat until very hot. While the oil heats, mash the cumin, salt, oregano, and garlic together into a paste in a heat-proof bowl; whisk the hot oil into the paste. Allow the mixture to cool slightly. Add the lime juice and orange juice; stir. Place the chicken in a large sealable bag; pour the marinade over the chicken and shake to assure an even coating. Refrigerate at least 4 hours, up to overnight. Preheat an oven to 375 degrees F (190 degrees C). Arrange the marinated chicken in a roasting pan. Bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).
Place eggs in a saucepan and cover with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool, peel and chop. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Combine the spinach, egg and bacon. Whisk together the oil, vinegar, sugar, salt, tarragon and pepper. Pour enough dressing over salad to coat; toss and serve.