HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 350 degrees F (175 degrees C). Spread hazelnuts onto a baking sheet. Toast in the preheated oven until golden brown and fragrant, 10 to 15 minutes. Let cool. Transfer hazelnuts to a food processor and pulse until finely ground. Add flour and salt; pulse to combine. Add butter pieces 1 at time, pulsing in between until mixture has a coarse, grainy texture. Add egg yolk and pulse once. Pour in iced water 1 tablespoon at a time, pulsing once or twice after each addition, until you can pinch the dough together. Do not over-process. Turn dough out onto a work surface and form into a ball. Wrap in plastic wrap and refrigerate, at least 30 minutes or up to 1 day. Melt butter in a large frying pan over medium-high heat. Saute shallot for 1 to 2 minutes. Add mushrooms and saute until tender and liquid has evaporated, 5 to 7 minutes. Remove from heat, season with salt and pepper, and let cool completely. Preheat the oven to 375 degrees F (190 degrees C). Line a 10-inch tart pan with a removable base with parchment paper. Remove dough from refrigerator and let sit for a few minutes. Roll out into 12-inch circle on a lightly floured work surface. Carefully place dough into the prepared tart pan. Roll a pin over the top of the dough to trim it. Gently crimp the dough rim along the fluted edge of the pan. Line the tart shell with a piece of aluminum foil and fill with pie weights or dried beans. Bake in the preheated oven until set to the touch, 8 to 10 minutes. Remove the weights and foil; continue baking until shell is golden, about 5 minutes more. Transfer to a rack to let cool. Reduce oven temperature to 350 degrees F (175 degrees C). Place chevre cheese in a bowl and lightly beat with a wooden spoon until mostly smooth. Add eggs and beat to combine. Mix in half-and-half until smooth. Season with salt and pepper. Pour cheese mixture into the pastry shell. Scatter the cooled mushrooms evenly on top, gently pressing them in. Sprinkle parsley on top. Bake in the preheated oven until pastry edges are browned and filling is set, about 30 minutes. Transfer to a rack and let cool completely, at least 30 minutes. Remove the pan sides and place tart on a serving plate. Serve at room temperature.
Preheat the air fryer to 400 degrees F (200 degrees C). Combine sweet potato fries and canola oil in a bowl and mix. Season with salt, pepper, garlic powder, and paprika. Mix until all fries are evenly coated. Divide sweet potatoes into 2 or 3 batches for cooking. Place an even layer of sweet potatoes in the fry basket, insert in the air fryer, and cook until golden, about 10 minutes. Repeat with remaining sweet potatoes.
Preheat oven to 375 degrees F (190 degrees C). Beat 1 1/4 cups sugar, sour cream, eggs and 2 tablespoons flour in a large mixing bowl until smooth. Stir in vanilla and salt. Fold in rhubarb. Pour rhubarb mixture into pie shell. Bake for 30 minutes in the preheated oven. Meanwhile, combine 1/3 cup sugar, 1/3 cup flour, and cinnamon in a small bowl. Cut in butter with fork or pastry blender until mixture resembles coarse crumbs. Set aside. Remove pie from oven. Reduce oven temperature to 350 degrees F (175 degrees C). Sprinkle topping mixture evenly over pie. Return pie to oven and bake until filling is set and crust and topping are golden brown, about 30 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 6-inch cake pan. Sift all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt together in a bowl. Mix honey, oil, and yogurt together in a bowl, stirring gently. Combine carrots with the honey mixture; add orange zest and vanilla extract. Add flour mixture by the spoonful, folding gently until no dry spots remain. Add a couple teaspoons orange juice if batter is too thick. Pour into the prepared cake pan. Bake in the preheated oven until the top springs back when touched, 25 to 30 minutes. Allow to cool in the pan for 10 minutes; transfer to a wire rack to cool completely.
Melt butter in a skillet over medium-high heat. Add the cherry tomatoes, basil, and sugar. Cook for about 30 seconds, then season to taste with salt and pepper. Continue cooking for a few seconds more until the tomatoes have just started to blister.
Cook potatoes and beans according to package directions. Meanwhile, put eggs in a saucepan, cover with cold water, and bring to a boil. Cover, remove from heat, and let stand 12 minutes. Drain, run eggs under cold water, and peel. Halve each lengthwise. Blanch tomatoes in a pot of boiling water to soften, 30 seconds. Drain well. Whisk together vinegar, mustard, salt, pepper, and thyme in a bowl. Gradually add oil, whisking until combined well. Arrange potatoes, beans, tomatoes, eggs, tuna, and olives on a platter and drizzle dressing over top.
Shake flour, bread crumbs, Parmesan cheese, salt, pepper, and garlic powder together in a gallon-size resealable plastic bag. Pour oil into a large iron skillet over medium heat. Coat a handful eggplant slices with the flour mixture. Add to the hot oil; cook until crisp and light brown, 2 to 3 minutes. Flip and cook until other side is browned, 1 to 2 minutes more. Remove slices carefully and move to a plate or cooling rack; cover with paper towels. Repeat with the remaining eggplant slices.
Sprinkle zucchini and carrot with salt and drain in a colander. Place bacon in a skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble into small pieces. Cook and stir onions in the same skillet over medium heat until translucent, about 5 minutes. Rinse zucchini and carrot; remove excess liquid by squeezing through cheese cloth or paper towels. Place zucchini, carrot, bacon, egg, onion, almond flour, garlic, and Italian seasoning in a large bowl. Mix evenly. Form a 1/2-inch thick patty using 1/4 cup of the mixture. Repeat with remaining patty mix. Heat coconut oil over medium-high heat and cook patties until browned, about 4 minutes per side.
To Make Pastry: Place the flour in a bowl. Cut the butter into the flour and blend until the mixture resembles coarse crumbs. Cut the cream cheese into small cubes and rub into the flour-butter mixture. Knead until the dough forms a ball. Cut dough in half, wrap each half in plastic wrap and refrigerate. To Make Filling: Stir the apricot jam until it is spreadable. In a bowl combine the sugar with the chopped nuts and grated lemon peel. To Assemble: On a lightly floured surface roll out each half of dough. The larger and thinner the circle the crisper the cookies will be. Each circle should be at least 9 inches in diameter. Spread each circle with jam and sprinkle with the almond mixture. Cut each circle into twelve wedges. Roll each wedge up tightly from the outside edges. Turn edges slightly to form a crescent. Place crescents on a parchment lined baking sheet about 1 inch apart. Repeat until all cookies are shaped. Preheat oven to 350 degrees F (175 degrees C). Beat egg and brush cookies with beaten egg. Sprinkle with nuts. Bake cookies for 20 to 25 minutes or until golden brown. Let cookies cool on wire wracks then dust with sifted confectioners' sugar.
Heat oil in a skillet over medium-high heat and cook shrimp until pink on all sides, 3 to 5 minutes. Reduce heat to low. Add shallot and garlic; cook until soft, about 5 minutes. Drizzle with olive oil and serve with lemon wedges.
Preheat oven to 350 degrees F (175 degrees C). Sift flour and 1/2 cup confectioners' sugar into a large bowl. Cut in butter until mixture resembles coarse crumbs. Mix in egg yolks with enough water to form a ball. Knead gently on a lightly floured surface until smooth. Roll out to line an 8 inch flan ring, or tart shell. Bake in preheated oven for about 20 minutes, or until pastry is golden. Allow to cool. In a large bowl, combine cheese, 1/2 cup sugar, mangoes and lemon juice. Beat until mixture is fairly smooth, but still has chunks of mangoes. Spread into baked pastry shell and top with blueberries. Dust lightly with confectioners' sugar before serving.
Preheat oven to 325 degrees F (165 degrees C). Toast the fennel seed, rosemary, thyme, and peppercorns in a heavy pan over medium-low heat until strongly fragrant and the fennel seeds are lightly browned, 1 to 3 minutes. Do not let the spices burn! Place the toasted spices, sea salt, garlic, and ouzo into a mortar and pestle or spice grinder, and grind to a paste. Score the fat layer of the pork roast with a sharp knife; rub the spice paste all over the roast. Spread the sliced onions and fennel into the bottom of a large roasting pan; pour enough water into the pan to just cover the vegetables. Place the roast on top of the onions and fennel with the fat layer facing upward. Roast in the preheated oven until the pork is tender, 5 to 6 hours (or about 40 minutes per pound). An instant-read thermometer inserted into the center should read 185 degrees F (85 degrees C). Add extra water if needed during roasting to prevent the onions and fennel from burning.
Spoon 1/4 cup yogurt into bottoms of four parfait glasses. Sprinkle 1 tablespoon graham cracker crumbs over yogurt in each glass. Top crumbs with 1/4 cup diced fruit. Top fruit with 1/4 cup applesauce. Repeat layers. Cover and chill until ready to serve.
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in pasta shells and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain. Preheat the oven to 375 degrees F (190 degrees C). Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until very soft, 5 to 8 minutes. Heat 1 tablespoon oil in a skillet over medium-low heat. Add sliced garlic; cook and stir until golden, about 5 minutes. Add crumbled red pepper pods. Raise heat to medium-high and add cauliflower; cut up and smash with a spatula. Add 1 teaspoon salt. Cook and stir, mashing occasionally, until mixture has rough consistency of mashed potatoes, about 5 minutes more. Remove from heat and transfer to a large bowl. Rinse and dry skillet. Add 1 tablespoon oil and place on medium heat. Add 2 cloves minced garlic; cook and stir until golden, about 2 minutes. Add spinach and stir until reduced down, about 3 minutes. Add spinach and garlic to the bowl with cauliflower mixture. Stir Italian cheese blend, ricotta cheese, 3 tablespoons basil, Parmesan cheese, kosher salt, and black pepper into the spinach-cauliflower mixture to make the filling. Mix remaining 2 cloves minced garlic, remaining 2 tablespoons basil, and oregano into the can of crushed tomatoes. Pour 1/3 of tomato sauce mixture into the bottom of a 9x13-inch glass baking pan. Stuff cooked pasta shells with the filling and place seam-side up in the baking dish. Spoon remaining tomato sauce over shells and in any gaps between. Cover tightly with aluminum foil. Bake in the preheated oven for 30 minutes. Remove foil and bake until top is bubbling, about 15 minutes more.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 x 5 inch loaf pan. Sift together the flour, 1 cup plus 2 tablespoons white sugar and salt. Then mix in the lemon peel, poppy seeds and butter. Beat in the eggs, one at a time, beating well after each addition. Pour batter into the prepared pan. Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean. In a saucepan over low heat; cook 3/4 cup white sugar and the lemon juice until stirring until sugar is dissolved. Let cool to just warm or to room temperature. Remove the cake from the oven and place the pan on a wire rack-place a cookie sheet underneath this rack. Prick the top of the cake several times with a toothpick. Brush the top of the cake with the warm or room temperature syrup, allowing lots of the syrup to run down and soak into the sides and bottom of the cake. Cool slightly in the pan before removing the cake to the wire rack to cool completely. When completely cooled, wrap the cake in foil or plastic freezer wrap and let the cake rest at least one day before serving to your guests.
In a large skillet over medium heat, crisp the bacon until golden brown. Drain and crumble the bacon; set aside. Add butter to the pan with the bacon drippings. Add carrots, celery, onion, garlic, thyme and red pepper flakes, making sure to scrape up any bits left over from the bacon. Season with salt and pepper. Allow the vegetables to cook for 10-15 minutes, or until slightly tender but still firm. Add the chicken and the flour to the vegetables. Mix to combine. Add the chicken stock and bring the mixture to a boil to thicken. Once the filling has thickened and most of the liquid has evaporated, take the skillet off the heat. Stir in half of the cheese. Season with salt and pepper to taste. Lightly dust your work surface with flour. Roll out 1 sheet of the puff pastry until it is large enough to cover a 9-inch dish. Place the pastry in the greased 9-inch dish. Fill pastry with filling. Top with the remaining cheese and bacon. Roll out the remaining sheet of puff pastry. Gently score the pastry in a crisscross pattern with a paring knife and place the pastry on top of the filling. Fold over and tuck in any remaining pastry. Brush with the slightly beaten egg. Place in the refrigerator for 15-30 minutes. Place the chilled potpie on a rimmed baking sheet lined with Reynolds Wrap(R) Aluminum Foil. Bake in a 400 degree F oven for 20-25 minutes or until golden and puffy. Serve immediately.
Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, 20 to 25 minutes. Heat the ghee in a small skillet over medium heat. Add the broken chile pepper, and cook until fragrant, about 30 seconds. Stir in the black mustard seeds, and cook until they begin to pop, about 30 seconds more. Remove from the heat, and stir in the turmeric, curry leaves, and asafoetida powder. Whisk the milk, yogurt, and spice ghee together in a large bowl until smooth. Fold in the rice until well mixed. Season to taste with salt, then allow to cool to room temperature before serving.
To Make Dough: Cream sugar and shortening. Add eggs, vanilla, and salt. Blend in flour and baking powder by hand. Knead dough until smooth and workable. Add milk to reach workable consistency. (This takes a while and you will get a workout, but you'll know when it's right.) To Make Filling: Cut up figs, orange, and apple into small pieces. (It is easier to grind this way). Grind figs, raisins, orange, and apple. If the mixture is too dry or thick, mix in up to 1 cup of water, if desired. (I do not use the water, the juice from the apple and orange are enough). The spices and chopped nuts are added to the ground fig mixture. After the fig mixture is ground, I sprinkle them in over the mixture and mix (knead) it in by hand. STICKY! But good. Preheat oven to 375 degrees F (190 degrees C). Roll out some dough. (should be kind of thin). Put fig mixture in a line. Wrap dough over mixture, sealing figs inside dough. Trim to desired length, using a diagonal cut. Make small diagonal slits in the sides of the cookies. Bake on ungreased cookie sheet for 10-15 minutes. (Dough makes good cookies without the filling also). Wonderful with coffee.
Mix dry Idahoan mashed potatoes with salsa, chilies and sour cream. Let stand at room temperature for 15 minutes before serving. Garnish with cilantro and black olives. Serve with corn chips.
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil. Cut the red bell pepper in half from top to bottom; remove the stem, seeds, and ribs; place pepper cut-side-down onto the prepared baking sheet. Cook under the preheated broiler until the skin of the pepper has blackened and blistered, about 5 minutes. Allow the blackened pepper to cool and steam in a paper bag for 5 minutes; peel and dice; set aside. Stir together the 2 ounces feta cheese, mayonnaise, lime juice, the 1 sprig chopped mint, and the 1 sprig chopped parsley in a small bowl; set aside. Preheat an outdoor grill for medium heat, and lightly oil the grate. Place the roasted red pepper, ground beef, feta cheese, spinach, bread crumbs, egg, garlic, onion, basil, the remaining mint, and the remaining parsley in a bowl. Sprinkle with salt and pepper, and mix gently with your hands until evenly combined. Divide the meat mixture to form 4 equal 4 1/2 inch patties. Cook on the preheated grill until the burgers are cooked to your desired degree of doneness, about 4 minutes per side for medium. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Serve burgers on warm toasted Kaiser roll with the feta cheese spread, fresh tomatoes, and lettuce.
Mix lemon-lime drink mix, sugar, cold water, and pineapple juice in a large bowl until sugar and drink mix have dissolved; refrigerate until cold, about 1 hour. Gently stir lemon-lime soda into the punch just before serving.
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking dish. Mix cornmeal, flour, baking powder, sugar, and salt in a bowl. Sift 3 times. Stir the eggs and milk into the cornmeal mixture. Place the butter in the prepared baking dish, and melt in the preheated oven. Mix hot, melted butter into the cornmeal mixture. Transfer cornmeal mixture to the prepared baking dish. Bake on center rack in the preheated oven for 30 to 35 minutes, until the edges of the cornbread pull away from the sides of the dish, and a toothpick inserted into the center comes out clean. Let cool 10 minutes before cutting.
Preheat oven to 375 degrees F. Cook pasta as directed on package and add spinach during the last minute of cooking time. Drain after cooking. Cook and stir chicken and basil in a large skillet, sprayed with cook spray, on medium-high heat for 3 minutes. Stir in pasta sauce and Red Gold Diced Tomatoes; bring to a boil. Simmer on low for 3 minutes or until chicken is done. Stir in Neufchatel cheese, pasta mixture and 1/2 cup mozzarella cheese. Spoon into a greased 2 quart casserole dish. Bake for 20 minutes and then top with remaining mozzarella and Parmesan cheeses. Bake an additional 3 minutes or until cheese are melted.
Heat the olive oil in a large stockpot over medium heat. Stir in the garlic and onions; cook and stir until the onions are transparent, 8 to 10 minutes. Add the chicken broth, increase the heat to high, and bring the mixture to a boil. Stir in the beans and pasta; lower heat to medium, and simmer, uncovered, until the pasta is al dente, or 8 to 10 minutes. Add the spinach and stir just until wilted. Season with salt and pepper to taste.
Place poppy seeds in a small pot, cover with boiling water and set aside for 24 hours. Line a colander with a cheesecloth and spoon in the poppy seeds. Allow to drain for several hours. Once drained, transfer to a food processor and process until fine. Combine 1 1/2 cups flour, 3/4 cup margarine, 1/3 cup sugar, 1 egg, and baking powder in a large bowl and knead into a smooth dough. Preheat oven to 350 degrees F (175 degrees C). Grease a deep quarter sheet pan (9x13-inches) and line with parchment paper. Roll out dough on a slightly floured surface and place in the prepared sheet pan. Combine egg yolks, 9 tablespoons margarine, and 1 cup sugar in a large bowl; beat with an electric mixer until light and fluffy. Beat in drained poppy seeds gradually. Add apples, honey, breadcrumbs, walnuts, and raisins and mix well. Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Fold egg whites into poppy seed mixture; spread over base in sheet pan. Bake in the preheated oven for 1 hour until cake is set; transfer to a wire rack to cool. Mix enough boiling water with confectioner's sugar to form a smooth icing. Spread generously over cooled cake.
Cook pasta in boiling salted water until al dente. Drain, and rinse in cold water. Transfer noodles to a large bowl. In a separate bowl, mix together sour cream, milk, dill, vinegar, and salt and pepper. Set dressing aside. Mix cucumbers and tomatoes into the pasta. Pour in dressing, and mix thoroughly. Cover, and refrigerate at least 1 hour and preferably overnight. Stir just before serving.
Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Heat 1 tablespoon ghee; saute red onion, garlic, red pepper flakes, and salt until onion is tender, about 5 minutes. Stir in crabmeat, mayonnaise, coconut milk, 1/2 of the almond flour and nutritional yeast, and spinach. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Preheat the oven to 450 degrees F (230 degrees C). Combine remaining almond flour and nutritional yeast with remaining 1 tablespoon ghee. Unlock and remove pressure cooker lid. Transfer dip to an oven-proof serving dish; top with the almond flour mixture and green onions. Bake in the preheated oven until top is browned, about 5 minutes.
In a skillet over medium heat, cook the sausage, onion, and garlic until the sausage is evenly brown. Season with Italian seasoning. Remove from heat, and drain. In a slow cooker, mix the sausage mixture, chicken broth, carrot, spinach, and barley. Cover, and cook 4 hours on High or 6 to 8 hours on Low.
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until fork-tender, about 20 minutes. Drain, cool, and cut into quarters. Stir potatoes, diced egg whites, whole egg yolk, celery, green onions, and minced radishes together in a large bowl. Add mayonnaise, pickle relish, mustard, chives, mustard-mayonnaise sandwich sauce, parsley, kosher salt, basil, and white pepper; carefully stir until well-combined and coated. Cover the bowl with plastic wrap and refrigerate until flavors blend, 8 hours to overnight. Garnish potato salad with radish roses and egg slices.
Place bacon in a large skillet over medium-high heat; cook, turning occasionally, until evenly browned and crisp, about 10 minutes. Pour bacon into a colander set over a bowl to drain and cool to room temperature; finely chop cooled bacon. Stir 6 cups sour cream, Cheddar cheese, 1 cup chopped green onion, cayenne pepper, and black pepper together in a large bowl until well-mixed. Cover the bowl with plastic wrap and refrigerate until chilled, at least 1 hour. Spread sour cream mixture into a football shape in the center of a serving platter. Spread bacon over the top to resemble the outside of a football. Place 1/4 cup sour cream in a piping bag; pipe 1 line on each end of the "football" and 1 set of "laces" down the center of the "football". Spread 1 1/2 cups chopped green onion around the "football" to resemble "grass".
Place chickpeas, banana pepper, artichoke hearts, baby arugula, olive oil, apple cider vinegar, tahini, cumin, bouquet garni, red pepper flakes, salt, and pepper in a food processor. Pulse 3 or 4 times to start. Process for about 1 minute; scrape down sides of processor bowl. Continue to process until large pieces are finely chopped and hummus is to your desired consistency, 1 to 2 minutes. Thin with water, if too thick, adding a few teaspoons at a time.
Heat a large skillet over medium-high heat. Cook and stir beef, 1 tablespoon dried onion, 1 tablespoon garlic powder, salt, and black pepper in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer beef to a bowl. Heat canola oil in the same skillet over medium heat; cook and stir fideo noodles in the hot oil until browned, 3 to 5 minutes. Add ground beef and enough hot water to cover the noodles; stir in tomato sauce, 2 tablespoons dried onion, 1 tablespoon garlic powder, cumin, onion powder, beef bouillon, green bell pepper, salt, and black pepper. Cook, stirring occasionally, until noodles are tender, 10 to 15 minutes.