HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Combine flour, buttermilk, water, and 1 teaspoon salt in a bowl. Whisk with a fork; when the dough thickens, start kneading by hand. Knead for at least 10 minutes, applying all of your strength so you will have to put less effort into rolling. Cover dough and let rest at least 30 minutes. Peel and mash the boiled potatoes in a bowl. Add mozzarella cheese and combine well. Add salt to taste if the mixture is too bland. Divide filling into 12 balls; place on a plate or baking sheet and cover. Divide dough into 12 balls; these will be smaller than the filling balls. Place on a plate or baking sheet and cover. Stretch 1 piece of dough into a small, flat circle. Place a filling ball in the center; pull up the edges of the dough and secure to have a ball encased in dough. Repeat with remaining dough and filling. Heat a heavy-bottomed frying pan over medium heat; use no oil or grease. Place melted butter in a bowl nearby. Sprinkle a work surface with a generous amount of flour. Carefully and gently start to roll out a ball; the dough will be hard to work at first. Be careful not to press too hard with the rolling pin to avoid rips; roll into a circle about 1/4 inch thick. Place kyhchin into the hot pan. Fry until golden-brown spots appear, about 2 minutes. Pierce with a knife to deflate, if necessary. Turn over and cook on the other side, about 2 minutes more. Brush generously with butter and transfer to a plate. Repeat with remaining balls and stack cooked kyhchin on the plate. Cut the whole kyhchin stack into 8 slices like a pie.
Blend shredded coconut in a food processor until creamy, about 15 minutes. Add coconut oil, erythritol, lemon zest, and sea salt; blend until well combined. Fill mini muffin cups with mixture and chill in the fridge until set, about 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish. Mix hash brown potatoes, vegetable oil, and black pepper in a bowl; press into the bottom of the prepared baking dish. Heat a large skillet over medium-high heat. Cook and stir beef, garlic powder, and onion powder in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix water and gravy mix into the cooked beef; bring to a boil. Reduce heat, cover skillet, and simmer until water evaporates, about 5 minutes. Fold in 1/2 cup Cheddar cheese. Spoon beef mixture onto the potato crust. Bake in the preheated oven for 15 minutes. Sprinkle remaining 1/2 cup Cheddar cheese and bake until cheese is lightly browned, about 5 more minutes.
In a small saucepan, whisk together peanut butter and water over low heat. Stir in vinegar, tamari, molasses, and cayenne pepper. Heat through, but do not simmer or boil; cooking can cause the sauce to curdle.
In a medium bowl, stir together yogurt, salt, pepper, cloves, and ginger. Mix in garlic, paprika, cumin, cinnamon, and coriander. Set aside. Rinse chicken under cold water, and pat dry with paper towels. Place chicken in a large resealable plastic bag. Pour yogurt mixture over chicken, press air out of bag, and seal. Turn the bag over several times to distribute marinade. Place bag in a bowl, and refrigerate 8 hours, or overnight, turning bag occasionally. Preheat an outdoor grill for direct medium heat. Remove chicken from bag, and discard marinade. With paper towels, wipe off excess marinade. Spray chicken pieces with olive oil spray. Place chicken on the grill, and cook about 2 minutes. Turn, and cook 2 minutes more. Then arrange the chicken to receive indirect heat, and cook approximately 35 to 40 minutes, to an internal temperature of 180 degrees F.
Preheat oven to 350 degrees F (175 degrees C). Pulse pecans in a food processor until finely ground. Place cookie dough onto a work surface and knead pecans into dough. Roll dough back into a log, similar to the original shape. Slice dough into 1/4-inch-thick slices and arrange on a baking sheet. Bake in the preheated oven until cookies are golden around the edges, about 10 minutes. Cool cookies on a wire rack. Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Spread apricot preserves on the top of half of the cooled cookies. Place a second cookie over the apricot layer creating a sandwich. Dip half of each sandwich cookie into the melted chocolate and place on a sheet of waxed paper to dry.
Mix water, yeast, and honey together in the bowl of a stand mixer fitted with a dough hook; let sit until yeast is dissolved, about 5 minutes. Combine bread flour, whole wheat flour, flax seed meal, and salt in a bowl. Add flour mixture and olive oil to yeast mixture. Mix on low speed for 5 minutes. Increase speed to high and knead for 5 minutes more. Cover bowl with plastic wrap and let sit in a warm place until dough doubles in size, about 1 hour. Transfer dough to an oiled work surface about the same size as the pizza pan. Flatten dough with oiled hands by pressing it in the middle and working to the edges until dough has been flattened to the size of pizza pan. Oil the pizza pan and invert it over the dough. Pick up the work surface and the pizza pan and invert the whole stack so the dough ends up on the pizza pan. If the dough doesn't come off right away, just set it down and the dough should fall onto the pizza pan within 5 minutes. Pull the edges of the dough to the edge of the pizza pan; let rest for 10 minutes.
Preheat oven to 350 degrees F (175 degrees C). Place butter into a microwave-safe bowl, and microwave until butter is melted, about 1 minute. Pour melted butter into a small microwave-safe casserole dish and mix grits, pineapple, and Cheddar cheese into melted butter. Microwave grits mixture on full power until mixture boils and grits are tender, about 4 minutes. Sprinkle top with sugar and cracker crumbs. Bake in the preheated oven until crumbs are lightly toasted, 15 to 20 minutes.
Pulse cauliflower in a food processor until it resembles rice. Heat sesame oil a large wok or skillet over medium heat. Season pork chops with five-spice powder; cook until pork is slightly pink in the center, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer pork chops to a cutting board to rest. Whisk soy sauce, brown sugar, fish sauce, red pepper flakes, and ginger together in a bowl. Return wok to medium heat; cook and stir mushrooms, onion, carrot, and poblano chile until tender, about 4 minutes. Cut pork chops into cubes. Push mushroom mixture to one side of wok. Add eggs; cook and stir until scrambled, 1 to 2 minutes. Stir mushroom mixture and eggs together in wok. Stir in cauliflower and soy sauce mixture; add pork cubes. Cook until cauliflower is tender, 3 to 4 minutes more. Garnish with green onions.
Place almonds in a bowl and cover with water; soak for 30 minutes. Drain water and peel almonds. Blend peeled almonds in a food processor or blender until a paste forms; gradually add milk while continuing to blend. Add sugar and blend until smooth. Heat butter in a skillet over medium heat; add almond mixture. Cook, stirring constantly, until mixture thickens and starts to pull away from the sides of the skillet, 10 to 15 minutes. Remove skillet from heat and add cardamom; stir for 1 to 2 minutes. Butter a baking dish. Pour almond mixture into dish and spread into a 1/4-inch-thick rectangle. Cool for 15 to 20 minutes. Cut into squares or diamond shapes.
Preheat oven to 350 degrees F (175 degrees C). Mix sweet potatoes, pineapple, butter, brown sugar, salt, egg, and cinnamon together in a bowl. Pour half the sweet potato mixture into a 9x9-inch casserole dish. Pour caramel sauce over sweet potatoes; top with 1 cup marshmallows. Spread the remaining sweet potato mixture over marshmallow layer. Bake in the preheated oven for 30 minutes. Add the remaining 1 cup marshmallows and bake until marshmallows are golden brown, about 10 more minutes.
Place sour cream and buttermilk into a mixing bowl. Season with parsley, chives, garlic powder, dill, onion powder, salt, and pepper. Whisk together until smooth. Cover and refrigerate at least 30 minutes before serving.
Bring the brown rice, water, olive oil, and 1//2 teaspoon salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes. Scrape into a mixing bowl, fluff with a fork, and refrigerate to room temperature. Stir the collard greens, black beans, green peas, corn, green chiles, olives, and tomatoes into the cooled rice until evenly mixed. Season to taste with salt and pepper before serving.
In a blender or food processor, mix rosemary, thyme, onion, garlic, white wine Worcestershire sauce, coarse salt, pepper, and olive oil. Pulse until well blended. Cover, and chill in the refrigerator at least 10 minutes before rubbing under turkey skin or injecting into meat as desired.
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper and coat with non-stick vegetable oil spray. Carefully remove Sister Schubert Parker House Rolls from pan and place on prepared pan. Using a rolling pin, compress the rolls into a 9- inch round. In a small bowl, combine olive oil and herb blend and brush top of crust. Spread pizza sauce over top of crust. Top with remaining ingredients. Bake 18 to 20 minutes. Loosen pizza with a large spatula if necessary. Cool slightly and slice into desired pieces. Serve.
Place the yogurt in a large square of double cheesecloth. Tie the cheesecloth at the top and let any excess liquid drain for about 4 hours. Peel cucumbers; remove seeds with a spoon. Shred the cucumbers, then squeeze to drain excess liquid. Peel and mince garlic. In a medium-sized bowl, whisk together the olive oil, lemon juice, dill, salt and pepper. Add yogurt, cucumbers and garlic and stir until evenly combined. Refrigerate until ready to use.
In a bowl, mix the Italian-style salad dressing, soy sauce, and pepper. Place the pork chops in a skillet over medium heat, and cover with the dressing mixture. Cover skillet, and cook pork chops 25 minutes, turning occasionally. Remove cover, reduce heat to low, and continue cooking to desired doneness.
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish. Mix the tuna, cereal, onion, mushroom soup, and olive oil together in a bowl until blended. Spoon mixture into the prepared baking dish. Sprinkle evenly with cheese and peanuts. Bake in preheated oven until cheese melts, about 30 minutes. Cut into squares to serve.
Heat oil in a large pot over medium-high heat. Saute onion and garlic in the hot oil until onion starts to soften, 2 to 3 minutes. Add sweet peppers, yellow squash, green bell pepper, red bell pepper, zucchini, chili powder, oregano, parsley, paprika, cumin, bay leaves, salt, and pepper; cook and stir for 5 minutes. Stir crushed tomatoes, kidney beans, chili beans, and diced tomatoes into the pot. Reduce heat to medium-low; cook chili, stirring occasionally, until flavors combine, 30 to 45 minutes.
Melt butter in a skillet over medium heat; cook and stir leeks until softened, about 5 minutes. Add celery, carrots, vegetable broth, and balsamic vinegar; cook and stir until vegetables are tender, about 10 minutes. Stir brown sugar into leek mixture until dissolved and mixture is lightly browned, about 5 minutes; season with salt and pepper.
Put mayocoba beans into a large container with enough cool water to cover by several inches. Let beans soak 8 hours to overnight. Drain and rinse beans thoroughly; put into a large stockpot. Add enough water to cover beans by 2 inches. Bring to a boil, reduce heat to medium-low, and cover the pot. Simmer until beans are soft in the center, about 90 minutes. Heat 1 tablespoon oil in a large skillet over medium heat. Add onion; cook and stir until tender, about 5 minutes. Add tomatoes and serrano pepper; simmer until softened slightly, about 5 minutes. Reduce heat to medium-low and continue cooking until liquid begins to thicken, about 10 minutes more. Season tomato mixture with salt and remove from heat. Heat remaining oil in another large skillet over medium heat. Add chicken meat and cook, stirring occasionally, until evenly browned, 5 to 7 minutes. Stir in the tomato mixture and simmer 10 minutes. Pour in chicken stock. Bring soup to a boil and simmer until flavors combine, 15 minutes more. Stir into the pot of beans. Add cilantro and salt. Bring to a simmer and cook until beans are completely softened, about 30 minutes more.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. In a medium bowl combine butter, white sugar, brown sugar, flour, baking powder and salt; mix well. Spread 2/3 of mixture into prepared pan. Spread jam over mixture. Combine remaining mixture with oats and walnuts; sprinkle over jam layer. Bake in preheated oven for 30 minutes.
Mix mayonnaise, ketchup, Worcestershire sauce, and hot pepper sauce in a bowl. Season with salt and ground black pepper to taste. Add shrimp; mix well. Heat a skillet or grill pan over high heat; pan-fry tortillas one at a time, cooking until softened and browned, about 10 seconds per side. Center a Boston lettuce leaf on each warm tortilla. Add shrimp mixture; top each with 2 avocado wedges. Fold tortillas at the ends to enclose filling, roll up, and cut in half diagonally to serve.
Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil; add macaroni and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and transfer to an 8x15-inch baking dish. Mix avocados, Cheddar cheese, and black pepper together in a bowl until smooth; stir into pasta. Top pasta with bacon and bread crumbs. Bake in the preheated oven until sauce is bubbling, 20 to 25 minutes.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease 2 muffin pans, or use paper liners. In a large bowl, mix together flour, baking powder, 2 teaspoons cinnamon, 1/4 teaspoon nutmeg, allspice and salt. Mix in brown sugar, white sugar and coconut. In a separate bowl, combine eggs, oil, 1/2 cup buttermilk, carrots, pineapple, and vanilla. Make a well in the middle of the flour mixture and add the egg/buttermilk mixture. Mix until batter is moistened. Fill muffin cups 3/4 full. Bake in preheated oven for 20 to 25 minutes, or until the tops spring back when lightly tapped. Allow to cool. In a small bowl, combine confectioners' sugar, 1 teaspoon cinnamon and 2 to 3 tablespoons buttermilk. Mix until smooth, then refrigerate until thickened. Drizzle over cooled muffins.
In a large bowl, mix ground beef, onion and garlic. Season with salt and pepper, and shape into 4 patties. Preheat an outdoor grill for medium heat, and lightly oil grate. Place patties on the prepared grill, and cook 5 minutes per side, or to desired doneness. Prepare buns by spreading 1 tablespoon of wasabi on the bottom half, and 1 tablespoon mayonnaise on the top half. Top burgers with a slice of cheese, and sandwich inside the buns.
In a bowl, combine whole wheat pastry flour, multigrain hot cereal, and baking powder. In a second bowl, beat eggs and combine with milk, pumpkin, yogurt, vanilla extract, sugar and salt. Add wet ingredients to dry, being careful not to overmix the batter. Fold in pecans. Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Bubbles will start to form in the pancakes. Cook until the edges of the pancakes start to look dry, and a bubble popped near the edge holds its shape. Flip the pancakes over, and continue cooking until the other side is golden brown. Repeat with remaining batter, adding more oil to the griddle if necessary. Stack the pancakes on a plate and keep warm until serving. For larger batches, keep pancakes warm in a single layer on a cooling rack positioned over a baking sheet in a 300 degrees F oven (150 degrees C).
Tenderize steak by pounding with a mallet. Cut into 3 inch long strips. Combine egg, milk, salt and pepper in a shallow dish, whisk until well blended. In a large skillet over medium heat, heat 1/3 cup oil (or just enough to cover the bottom of the pan). Coat steak pieces in flour. Shake off excess. Then dip in the egg mixture and again in flour. Fry the strips in the hot oil until golden brown; about 2 minutes. Transfer to a plate lined with paper towels to absorb oil.
In a mixing bowl, beat the egg yolks and sugar with an electric mixer set on medium speed until pale, creamy, and starting to thicken, about 5 minutes. With clean beaters, whip the cream in a non-plastic bowl on medium speed until fluffy and the cream forms stiff peaks. Use a rubber spatula or wire whisk to fold 1/3 of the yolk mixture into the whipped cream. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Add the remaining yolk mixture and then the Irish cream liqueur, folding just until incorporated. In a microwave-safe bowl, heat the chocolate very gently on low power just until melted; stir to dissolve any lumps. Very gently fold the chocolate into the Irish cream mixture as before, keeping as much fluffy volume as possible. With clean beaters, beat the egg whites on medium-high speed in a non-plastic bowl to stiff peaks; gently fold the egg whites into the chocolate mixture until evenly incorporated. Spoon the mousse into individual dessert cups or glasses, and chill for 4 to 6 hours.
Heat 1/4 cup cream and 1/4 cup brown sugar in a saucepan over medium heat until mixture starts to boil. Raise heat to medium-high and stir in apple cider and water. Cook until mixture starts to simmer, about 4 minutes. Beat 1/2 cup cream and 1 tablespoon brown sugar together in a bowl until soft peaks form. Lift your beater or whisk straight up: the whipping cream will form soft mounds rather than a sharp peak. Pour cider into mugs and top with caramel whipped cream.
Stir yogurt, cilantro, lime juice, and salt together in a bowl until smooth. Cover bowl with plastic wrap and refrigerate until chilled, at least 20 minutes.
Marinate shrimp in 3 tablespoons of lime juice in a bowl, 5 to 10 minutes. Drain and discard lime juice. Heat 2 tablespoons of olive oil in a skillet over medium heat; cook and stir shrimp until they are bright pink on the outside and the meat is opaque, about 3 minutes per side. Combine 1/4 cup olive oil with 1 tablespoon lime juice in a bowl. Add onion, olives, garlic, pepper, and salt; stir dressing to combine. Divide greens, shrimp, avocados, tomatoes, and dressing between 2 large bowls; toss lightly.
Grate Cheddar cheese into a bowl and refrigerate while draining peas and dicing onion to keep cheese shreds from sticking together. Mix cheese, peas, onion, mayonnaise, sugar, salt, and pepper together in a bowl. Cover bowl with plastic wrap and refrigerate 1 hour to overnight.
Bring water to a boil in a saucepan. Stuff onion slices into a pint-size Mason jar. Pour some of the boiling water over the onions. Let rest for 10 seconds. Pour out water through a mesh strainer, keeping onions in the jar. Repeat twice more to cook onions slightly. Measure vinegar into a bowl. Stir in salt and sugar until dissolved. Add peppercorns. Pour vinegar solution over onions. Seal and shake well. Refrigerate at least 1 hour before serving so that the flavor develops.
Season chicken breasts with salt and black pepper. Mix flour, salt, and black pepper together in a shallow bowl. Dredge chicken in flour mixture, shaking off excess. Heat oil in a large skillet over medium-high heat. Add chicken; cook until browned, about 3 minutes per side. Remove chicken from the skillet. Add onions and garlic; saute until golden, about 3 minutes. Return chicken to the skillet. Add porcini mushrooms; cook and stir until starting to soften, about 3 minutes. Stir in chicken broth, balsamic vinegar, and white wine. Cover and continue cooking over medium-low heat, turning chicken occasionally, until no longer pink in the center and coated with sauce, about 10 minutes.
Place graham crackers in a food processor; process into crumbs. Combine graham cracker crumbs and brown sugar in a bowl; mix well. Pour milk chocolate pieces into bottom of 1-quart jar. Layer marshmallows on top of chocolate. Fit a resealable plastic bag into the jar over the marshmallows, with the opening pulled over the mouth of the jar. Spoon crumb mixture into the bag gradually, patting mixture down to fill the bag tightly. Seal the bag and close the jar.
Preheat oven to 350 degrees F (175 degrees C). Grease a large baking dish. Melt butter in a large skillet over medium heat. Cook and stir cabbage and onion in the butter until the vegetables are very tender and dark brown, 25 to 30 minutes. Whisk eggs, matzo meal, cider vinegar, sugar, salt, and black pepper in a large bowl; allow mixture to rest for about 3 minutes. Stir cabbage mixture into egg mixture until well mixed; pour mixture into prepared baking dish. Bake kugel in the preheated oven until browned, about 30 minutes.
Heat butter in a skillet over medium-low heat; cook and stir pecans in melted butter until toasted and fragrant, 3 to 5 minutes. Mix pecans, American cheese, sharp Cheddar cheese, extra-sharp Cheddar cheese, mayonnaise, green onions, and cayenne pepper together in a bowl. Press cheese mixture into a tart pan or a spring form pan lined with plastic wrap. Chill in refrigerator for flavors to blend, at least 2 hours. Spread raspberry preserves over the cheese mixture and allow to sit at room temperature before serving, about 1 hour.
Beat 1/2 cup butter and 1/4 cup sugar until pale. Add flour and ground almonds to form a soft dough. Press dough into a 8 inch square pan that has been greased and lined with parchment paper. Bake shortbread at 350 degrees F (175 degrees C) for 20 to 25 minutes, or until pale golden brown. Leave in pan until cool. To Make Topping: Cook 3/4 cup butter, 3/8 cup sugar, syrup, and sweetened condensed milk in a saucepan on low heat. Bring to a boil, stirring constantly. Boil for 5 to 7 minutes until it has thickened and has a pale caramel color. Spread caramel on cooled shortbread, and let set about 40 minutes. Melt chocolate over low heat. Spread melted chocolate on top of caramel and sprinkle on toasted almonds.
In a large bowl, combine beans, artichoke hearts, bell peppers, olives, onion, parsley, mint, and basil. In a jar or small bowl, combine oil and vinegar; shake together or mix well. Pour oil and vinegar over the salad, and toss to coat. Cover and chill in refrigerator for several hours or overnight, stirring occasionally, to let flavors blend.
Combine cream cheese and Gouda cheese in a bowl and season with balsamic vinegar. Cut off small portions of the cheese mixture with a teaspoon and roll into balls. Cut olives in half and then into small squares. Push olive squares onto the outside of the cheese balls so they look like soccer balls.
Combine the tomatoes, jalapeno peppers, green onion, and feta cheese in a large bowl; toss together. Add the diced avocado; drizzle the lemon juice over the avocado to keep it from turning brown. Stir in the cilantro. Season with salt and pepper. Mix well and serve.
Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a 1-1/2 quart casserole dish, mix together the bacon, soup, water chestnuts, milk, green beans and pinch of black pepper. Bake for 30 minutes or until heated through. Stir and top with French fried onions. Bake for 5 additional minutes or until onions are golden brown.