HumbleIntelligence/food-ner-1-Million huggingface dataset:
To Make Dough: Place water, yeast, sugar, flour, salt and powdered milk in the pan of the bread machine, in the order suggested by the manufacturer. Select Dough cycle. After cycle is completed, roll out dough on a lightly floured surface. Meanwhile, brown sausage for about 8 to 10 minutes in a large skillet over medium heat. Drain excess fat and reserve. Preheat oven to 350 degrees F (175 degrees C). Shape dough into a 16 inch by 10 inch rectangle. Transfer to a lightly greased cookie sheet, and spoon pizza sauce lengthwise down the center of the dough, followed by the browned sausage and the cheese. Make diagonal cuts 1 1/2 inches apart down each long side of the dough rectangle, cutting to within 1/2 inch of the filling. Criss-cross cut strips of dough over the filling and seal edges with water. Brush top of calzone with melted butter. Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes, or until golden brown. Remove from oven and cool for 5 minutes, then slice and serve.
Blend tomatoes, onions, serrano pepper, anaheim pepper, zucchini, and garlic together in a blender until vegetables are completely pureed. Heat olive oil in a large pot over medium heat. Cook lamb and beef with a pinch of salt, stirring occasionally, until lamb is cooked through and browned on all sides, about 25 minutes. Stir vegetable puree, vegetable bouillon, cumin, black pepper, paprika, coriander, turmeric, and cayenne pepper into lamb mixture. Bring to a simmer and reduce heat to medium-low; cook, stirring occasionally, until flavors begin to blend, about 35 minutes. Pour water and tomato paste into lamb mixture. Bring to a simmer, reduce heat to medium-low, and cook until lamb starts to tenderize, about 1 1/2 hours. Add freekeh; simmer until freekeh is incorporated into the soup, about 30 minutes. Stir peas and butter into soup. Remove pot from heat and stir cilantro into soup. Ladle soup into bowls and squeeze lemon juice into bowls.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Heat olive oil in a saucepan over medium heat until a piece of garlic dropped into the oil slowly bubbles. Add the garlic, and cook and stir until golden brown, 5 to 7 minutes. Remove garlic from the oil with a slotted spoon and set aside; reserve oil. To serve, place the pasta onto individual serving dishes and sprinkle with fried garlic. Drizzle with a little of the frying oil and sprinkle with Parmesan cheese. Reserve remaining garlic-flavored oil for another use.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch round baking pan. In a small bowl, mix semolina, flour, turmeric and baking powder. Set aside. In a large bowl, stir milk and sugar until sugar is dissolved. Add flour mixture and oil and beat with an electric beater at medium speed for 5 minutes. This step is essential, do not use any shortcuts. Pour into a prepared 9 inch round pan. Sprinkle top with pine nuts. Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes, or until wooden pick inserted in center comes out dry.
On large plate, combine 1 tablespoon flour, salt, and pepper. Set aside. In a small bowl, combine cheese, lemon juice, and oregano. Set aside. With a meat mallet, pound each chicken breast to 1/2 inch thickness. Spread cheese mixture on each chicken breast, leaving 1/2 inch border. Fold chicken breasts in half; secure each with toothpick. Coat chicken breasts with flour mixture. In large skillet, heat oil over medium heat. Cook chicken breasts for 1 to 2 minutes on each side, until golden. In a small bowl, whisk together 1 1/2 cups water, chicken bouillon cube, and remaining flour; pour over chicken breasts in pan. Add spinach and tomato to skillet, and bring to boil. Cover, reduce heat to low, and simmer for 8 to 10 minutes, or until chicken is no longer pink inside. Discard toothpicks before serving.
Whisk together the chili sauce, lemon juice and grape jelly. Pour into slow cooker and simmer over low heat until warm.
 Watch Now Combine ground beef, egg, onion and salt. Mix well and form into 1 inch balls. Add to sauce and simmer for 1 1/2 hours.
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Cover pinto beans with water in a large bowl; allow beans to soak overnight. Place onion, green bell pepper, celery, garlic, Black Forest ham, soaked pinto beans, cumin, oregano, bay leaves, and lard in a slow cooker. Pour enough chicken broth into the slow cooker to cover the other ingredients. Cook on High until beans are very tender, 5 to 6 hours.
Cream together butter and sugar. Add 1 3/4 cups flour gradually, reserving 1/2 cup for pastry board. Turn dough out on board and gradually work in remaining flour, if necessary. Roll dough to 1/3 or 1/2 inch thickness; then cut with cookie cutter Place on cookie sheet and bake at 300 degrees F (150 degrees C) for 30 to 35 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish. Whisk milk, eggs, and oil together in a small bowl until smooth. Whisk rice flour, brown sugar, and baking powder together in a large bowl. Add milk mixture; mix under batter is well-combined and creamy. Pour batter into baking dish. Sprinkle cranberries and pecans on top. Bake in the preheated oven until firm, about 1 hour 10 minutes. Remove from oven and place on a wire rack to cool, about 30 minutes. Cut into 48 pieces.
In a slow cooker, combine the bratwurst links, butter, beer, onions, cayenne pepper, garlic powder, garlic and brown sugar. Cover and set to High. Cook for 4 hours, stirring once per hour. Add sauerkraut and continue cooking for another hour. Serve bratwurst on buns with onions and top with your favorite condiments.
Preheat a waffle iron according to manufacturer's instructions and prepare surfaces with cooking spray. Whisk eggs, bananas, and vanilla extract together in a large bowl until smooth. Stir peanut butter into the egg mixture until smooth. Fold oats and chocolate chips through the egg mixture. Cook batter on waffle iron according to manufacturer's instructions until golden brown, about 3 minutes.
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan. Sift the flour, baking soda, and salt together in a bowl. Beat the butter and brown sugar together with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the first egg, allowing it to blend into the butter mixture before adding the other. Blend the applesauce and 3/4 teaspoon cinnamon into the mixture. Pour the flour mixture into the butter mixture, mixing until just incorporated. Fold in the dried apple pieces; mixing just enough to evenly combine. Pour the batter into prepared pan. Stir 1 teaspoon cinnamon and the white sugar together in a small bowl; sprinkle over the batter. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan 10 to 15 minutes before removing to cool completely on a wire rack.
Grease an 8x8-inch baking dish with butter. Beat cream cheese in a bowl with an electric mixer until light and fluffy. Gradually beat in confectioners' sugar and vanilla extract until smooth. Melt chocolate in a microwave-safe bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Beat chocolate into cream cheese mixture until smooth. Stir in pecans. Pour chocolate mixture into prepared baking dish. Chill until set.
In a medium bowl, mix brown sugar, ginger, tarragon, cinnamon, pepper, garlic powder, and salt. Rub lamb chops with the seasonings, and place on a plate. Cover, and refrigerate for 1 hour. Preheat grill for high heat. Brush grill grate lightly with oil, and arrange lamb chops on grill. Cook 5 minutes on each side, or to desired doneness.
Preheat oven to 350 degrees F (175 degrees C). Heat oil in a medium skillet over medium high heat. Add chicken breasts and saute until tender. Meanwhile, prepare potatoes according to package directions, adding 1 cup (instead of 2/3 cup) of milk and sliced potatoes. When chicken is tender, remove from heat, let cool and shred. Add shredded chicken to potato mixture. Fold chicken/potato mixture into a 9x13 inch baking dish. Cover and bake in the preheated oven for 25 to 35 minutes. Add cheese and bake for another 10 minutes.
Preheat the oven to 450 degrees F (230 degrees C). Coat a 9x13 inch baking dish with cooking spray. Season the ribs with salt and pepper, and arrange them in the greased baking dish. Roast for 20 to 25 minutes in the preheated oven. Remove from the oven, and reduce the temperature to 350 degrees F (175 degrees C). Set the ribs on a plate, and drain excess grease from the baking dish. Spread the sauerkraut evenly in the bottom of the dish. Place the ribs on top with the meat side up. Tuck the potato wedges in amongst the ribs. Cover tightly with heavy aluminum foil. Bake for 30 minutes in the preheated oven. Carefully remove the foil to avoid hot steam, and serve.
Preheat oven to 350 degrees F (175 degrees C). In a large bowl combine spinach, stuffing mix, Parmesan cheese, garlic powder, black pepper, Italian seasoning, melted butter and eggs. Shape into walnut-sized balls and place on a baking sheet. Bake in preheated oven for 20 minutes, or until heated through and browned.
Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish. Stir brownie mix, water, oil, and egg together in a bowl. Pour brownie batter in a thin layer in the bottom of the prepared baking dish. Spread popcorn over brownie batter and lightly press into batter. Sprinkle peanuts, chocolate chips, and peanut butter chips over the popcorn. Melt butter in a small saucepan over medium heat. Whisk brown sugar into butter; bring to a boil, whisking constantly, and cook until mixture has a thin caramel texture, about 3 minutes. Drizzle caramel over popcorn mixture in the baking dish. Bake in the preheated oven until brownies are set, 30 to 35 minutes. Cool before cutting into bars.
Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15 inch jellyroll pan. In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs, one at a time, then stir in the sour cream and vanilla. Combine the flour, baking soda and salt; stir into the batter. Finally, mix in the mashed banana. Spread evenly into the prepared pan. Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Allow bars to cool completely before frosting with the cream cheese frosting.
Melt the butter in a skillet over medium heat. Spread one side of the tortilla with peanut butter. Fold tortilla in half so that the peanut butter is on the inside. Place folded tortilla in the skillet, and heat 2 minutes on each side, until lightly browned. Slice into wedges, and dip in the jelly to serve.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 x 13 inch pan. Make cake batter as directed on box. Pour into prepared pan. Mix together ricotta, eggs, vanilla, and cinnamon or lemon juice. Pour mixture over cake batter, but do not mix it in. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Pour the oil into a deep pot or deep skillet, and heat to 375 degrees F (190 degrees C). Sift together the flour, baking powder, baking soda, cinnamon, salt, and pumpkin pie spice in a mixing bowl. Beat the egg, brown sugar, pumpkin puree, and milk together in a large bowl until well blended. Gradually add the flour mixture, stirring until the mixture is smooth. Using your finger to close the opening, pour 1/2 cup batter into a funnel with a 1/2 inch wide spout. Release your finger, and drizzle the batter into the hot oil using a circular motion to make 4 to 6 inch circle, and then cross over the circle to make a spiral pattern. Cook until golden brown. Turn the cake over to cook the bottom side. Use a slotted spoon to remove from the oil, and drain on paper towels. Cool 5 minutes, and dust generously with confectioners' sugar.
Preheat oven to 350 degrees F (175 degrees C). Process flour, oats, baking soda, and salt in a food processor until blended. Beat peanut butter, brown sugar, white sugar, shortening, and unsalted butter together in a bowl with an electric mixer until creamy. Beat in eggs, one at a time, until well-blended. Add vanilla. Stir flour mixture into peanut butter mixture; add crushed peanut butter candy and stir until just combined. Drop 1-inch spoonfuls of the dough, 2 inches apart, onto baking sheets. Bake cookies in the preheated oven until light brown, about 15 minutes.
Heat broiler. Spoon 2 Tbsp. Cooking Creme into small microwaveable bowl; set aside. Whisk remaining Cooking Creme, eggs and black pepper in separate bowl until well blended. Melt margarine in 10-inch ovenproof skillet on medium heat. Add green peppers; cook and stir 5 min. Stir in onions, ham and egg mixture; cover. Cook on medium-low heat 9 to 10 min. or until centre is almost set. Top frittata with cheese. Broil, 6 inches from heat, 2 min. or until centre is set and cheese is melted. Microwave reserved Cooking Creme on HIGH 10 to 12 sec. or until warmed. Drizzle over frittata.
Heat the corn oil in a skillet over medium heat. Stir in the garlic, habanero peppers, and sea salt. Cook and stir until the garlic begins to brown, about 5 minutes. Stir honey into water until dissolved, then pour into garlic mixture. Simmer until the water has almost evaporated, then scrape the mixture into a metal bowl. Stir in cream, pickle, and mayonnaise. Place mixture into refrigerator, and chill until cold. Season to taste with salt and pepper before serving.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour two 9 inch round cake pans. Soak the raisins in boiling water while the oven preheats. Cream together 1/2 cup butter or margarine with 1 cup sugar until fluffy. Beat in the eggs one by one, then add the almond extract and milk. Sift together the flour, salt, and baking powder; stir into the creamed butter to form a loose dough. Divide the dough in half and press each half into the bottom of a prepared cake pan, bringing it slightly up the sides. Drain the raisins and scatter them over the dough. Arrange the apple slices in a spiral pattern over the raisins, overlapping slightly. Sprinkle with the remaining 1/2 cup of sugar and drizzle with 1/2 cup of melted butter or margarine. Bake in preheated oven until apples are soft and the dough is lightly browned, about 30 minutes. Serve warm or at room temperature.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan. Sprinkle sliced apples with 5 tablespoons white sugar and the ground cinnamon. Toss to coat and set aside. Mix the flour, eggs, 2 1/2 cups sugar, baking powder, salt, vegetable oil, orange juice and vanilla until well blended. Batter will be fairly stiff. Pour 1/2 of the batter into the prepared pan. Place the apple mixture over the batter then pour the remaining batter over the top. Bake at 350 degrees F (175 degrees C) for 60 to 80 minutes. Let cake cool in pan.
Place corn husks in a bowl, cover with boiling water, and soak for 30 to 60 minutes. Drain, place on a work surface, and cover with a clean, damp towel. Place chicken in a pot, season with salt, and cover with water. Bring to a boil over medium-high heat, reduce heat, cover, and simmer until chicken is cooked through, 20 to 25 minutes. Drain chicken and shred with 2 forks. Place tomatillo and serrano peppers in a pot while chicken is cooking, cover with water, and bring to a boil. Cook until tomatillos are soft and have changed color, but are not falling apart, 3 to 5 minutes. Combine tomatillos, serrano peppers, onion, cilantro, and garlic in a blender; blend into a smooth sauce. Heat 1 tablespoon butter in a saucepan over medium heat and add tomatillo sauce. Cook until sauce has slightly thickened, 3 to 5 minutes. Add shredded chicken and season filling with salt. Beat remaining butter in a large bowl with an electric mixer until creamy. Add chicken broth, masa harina, baking powder, and 1 1/2 teaspoons salt and beat well until combined and the consistency of cookie dough. Test if the masa is ready by dropping a small ball of masa into a glass of cold water; if it floats, it's ready, if not, keep beating for a little longer. Select 1 wide corn husk or 2 small ones. Spread about 2 tablespoons masa mixture onto the the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Add 1 tablespoon of filling down the center of the masa mixture. Fold sides of husk together, one over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks. 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 tamales with the open side up and cook until filling is heated through and separates from the husk, about 1 hour. Let tamales stand for 15 minutes before serving.
In a large pot cover the garbanzo beans with at least 12 cups water. Cook over medium heat for 2 1/2 to 3 hours, or until tender. Check occasionally, as you might need to add more water. Working in small batches, in a blender, on either the chop or blend setting, process garbanzo beans. Blend until the mixture is a paste. Add onions, thyme, salt and pepper to the mixture; mix well. Add bread cubes and egg; mix well. Form the garbanzo bean mixture into patties. Heat oil in a large skillet over medium heat. Fry patties until each side is golden brown.
Place onion soup mix in the bottom of a slow cooker. Place roast in the slow cooker, and top with cranberry sauce. Cover, and cook 8 hours on Low. Remove roast, and set aside. Set slow cooker to High. Whisk together butter and flour, and slowly mix into the liquid remaining in the slow cooker to create a thick gravy. Serve with the roast.
Preheat oven to 325 degrees F (165 degrees C). Dip the skinless chicken pieces in the melted butter/margarine. Coat with the crushed salted cracker crumbs. Place on a cookie sheet lined with tin foil and bake in the preheated oven for 1 hour.
Bring a large pot of lightly salted water to a boil. Add carrots and cook uncovered until tender yet firm to the bite, about 2 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain. Repeat with celery, cabbage, chopped onion, and snow peas, cooking separately. Heat olive oil and sesame oil in a stockpot over medium heat; cook and stir mushrooms, garlic, ginger, salt, and pepper until fragrant, 2 to 3 minutes. Add chicken broth and noodles; bring to a boil and cook for 3 minutes. Mix carrots, celery, cabbage, onion, snow peas, and water chestnuts into broth mixture; stir in yakisoba sauce, soy sauce, lemon juice, sambal sauce, and balsamic vinegar. Simmer soup until flavors have combined, 5 to 10 minutes. Ladle soup into bowls and top with sliced onions and bean sprouts.
Preheat oven to 400 degrees F (200 degrees C). Butter a 9x13-inch baking dish and oil with 1 teaspoon olive oil. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes. Drain. Stir sausage, tomatoes and reserved juice, onion, Cheddar cheese, Monterey Jack cheese, 2 teaspoons olive oil, parsley, onion powder, garlic powder, salt, and ground black pepper together in a large bowl. Add elbow macaroni and stir. Pour macaroni mixture into prepared baking dish, sprinkle with American cheese, and cover with aluminum foil. Bake in the preheated oven for 30 minutes. Remove aluminum foil from baking dish, increase heat to 425, and bake until sauce is bubbly, and the top is golden brown, about 15 minutes. Cool for 15 minutes before serving.
Combine white and brown sugar and water in a saucepan over medium-high heat. Stir occasionally to dissolve the sugar completely, but stop stirring once the mixture comes to a boil to prevent the sugar from crystallizing. Swirl the pan gently to redistribute the caramel as the sugar begins to darken. Cook to about 310 degrees F (160 degrees C), or until the sugar turns light golden brown. Remove from heat immediately, as sugar will continue to darken. Pour the caramel in an 8-inch baking dish, coating the bottom and sides of the dish. Let caramel harden, about 5 minutes. Preheat an oven to 325 degrees F (165 degrees C). Melt the white chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Cream together the cream cheese, mascarpone cheese, evaporated milk, sweetened condensed milk, eggs, and melted white chocolate in a bowl until smooth. Pour the cream cheese mixture over the hardened caramel. Place baking dish in a large roasting pan. Fill the roasting pan with about 1-inch water. Bake in the preheated oven until a knife inserted into the center comes out clean, about 1 hour. Refrigerate until completely chilled, 5 to 6 hours. To serve, run a paring knife along the edges of the baking dish to loosen the flan. Cover the baking dish with a plate, and invert it to tip the flan out of the pan and onto the plate.
Mix tuna, eggs, and peppers in a bowl. Stir sriracha, mayonnaise, and honey mustard into the tuna mixture. Refrigerate tuna salad for 5 minutes.
Grease and flour a 12-cup bundt pan. Preheat oven to 350 degrees F (175 degrees C). Blend the cake mix, water, oil, and eggs on low speed until moistened. Beat 3 minutes on medium speed. Pour 1/2 of the batter into the bundt pan. Measure 1/2 of the remaining batter into a small bowl and stir in the strawberry extract and food color (as much as you want to make a pretty, dark pink color). Carefully pour this into the pan. Stir 1/4 cup chocolate syrup into the remaining batter and carefully pour this into the pan on top of the strawberry batter. Bake for about 40 minutes in a 350 degree F (175 degrees C) oven. Cool 15 minutes. Remove from pan and drizzle chocolate glaze over the top. To make chocolate glaze: Mix together confectioners' sugar and 3 tablespoons chocolate syrup until smooth. If necessary, a few drops of water or a small amount of additional confectioners' sugar may be added until the desired consistency is obtained. Drizzle over top of the bundt cake.
Lightly mix the shrimp, tomatoes, red onion, cucumber, and cilantro in a bowl, and pour in the Bloody Mary mix. Squeeze the limes over the mixture, add a dash of hot pepper sauce, and sprinkle with salt and pepper. Toss again, cover the bowl, and refrigerate for 3 to 4 hours, stirring occasionally.
Add beans to boiling water and cook on high. Beans will soak up some water, so you will need to add more water later. As soon as beans can be mashed with fork, add ham and onions, let cook until beans and ham are done. Turn down to medium heat and add soup and cheese. Stir frequently while soup and cheese are mixed into the beans. When cheese is melted turn off heat and serve. Leftovers may be frozen.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets. In a saucepan over low heat melt the butter with the cream, sugar and corn syrup. Add nuts and flour and bring mixture to a boil. Drop batter by tablespoonfuls onto buttered cookie sheets. Bake at 350 degrees F (175 degrees C) until bubbly and golden, about 3 to 5 minutes. Let cool slightly before removing from baking sheet.
Shred Brussels sprouts in a food processor. Heat olive oil in a skillet over medium heat; cook and stir shredded Brussels sprouts in the hot oil until slightly softened, about 5 minutes. Reduce heat to low; cook and stir pecans into the Brussels sprouts until pecans are fragrant and toasted, about 2 minutes. Stir orange juice into Brussels sprouts mixture; fold in cranberries and ginger. Simmer mixture until juice is mostly evaporated, about 5 minutes.