HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place potato 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 and rinse under cold running water. Peel potato; mash in a large bowl with a fork. Pour in flour and mix well with your fingertips. Rub together until mixture is even and free of lumps. Combine 1 cup water, yeast, and sugar in a bowl. Mix well and let stand until frothy, about 5 minutes. Stir in 5 tablespoons olive oil. Pour yeast mixture over flour mixture; mix, adding remaining 1 cup water a little at a time, until a soft dough forms. Mix in 1 tablespoon salt. Knead dough on a clean work surface until smooth and soft, 8 to 10 minutes. Transfer dough to a greased bowl. Cover with a damp cloth; let rise in a warm place until doubled, about 2 hours. Grease a large rimmed baking sheet with 2 tablespoons olive oil. Place dough on the baking sheet; stretch into the corners. Arrange tomatoes and olives over dough. Mix remaining 1 tablespoon olive oil and 2 tablespoons water together in a bowl. Brush mixture over dough. Sprinkle remaining 1 tablespoon salt on top. Cover with a damp cloth; let rise for 30 minutes. Preheat oven to 400 degrees F (200 degrees C). Bake focaccia on the lower rack of the preheated oven for 15 minutes. Lift up with a fork to check bottom is golden brown. Transfer to the middle rack and bake until top is golden, 10 to 15 minutes more. Sprinkle oregano on top.
Combine the milk, coffee, banana, ice cream, chocolate syrup, and ice in a blender; blend until smooth.
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray and line with parchment paper. Mix cake mix, 1 cup water, eggs, and vegetable oil in a stand mixer on low speed for 30 seconds. Increase speed to medium and mix for 2 minutes more. Pour batter into the prepared baking dish. Bake in the preheated oven until cake is golden brown, about 25 minutes. Cool cake at room temperature for 10 minutes. Keep oven on. Line a baking sheet with parchment paper. Mix graham cracker crumbs and melted butter together in a bowl; spread onto the prepared baking sheet. Bake graham cracker crumb mixture for 10 minutes. Cool to room temperature and store in an airtight container. Mix strawberries, blackberries, raspberries, sugar, 1/3 cup water, and 2 tablespoons lemon juice together in a saucepan; bring to a boil. Reduce heat and simmer, stirring occasionally, until fruit is soft and easily mashed, 7 to 8 minutes. Mash berries together with a fork and cool for 5 minutes. Poke 5 rows of 6 holes in the cake using the handle of a wooden spoon, creating 30 holes. Drizzle 1/3 cup sweetened condensed milk over the entire cake. Pour berry mixture over cake and spread using a spatula, ensuring berry mixture goes into the holes. Cover cake and refrigerate at least 1 hour. Place cream cheese in the bowl of a stand mixer fitted with a whisk attachment; mix on high until very smooth, at least 3 minutes. Add the remaining sweetened condensed milk, 1/4 cup lemon juice, and sea salt; mix for 1 minute. Spread cream cheese mixture over the cooled cake. Cover and chill cake, 3 hours to overnight. Slice into 12 large pieces and top each with graham cracker crumb mixture.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan. Beat the oil and sugar with an electric mixer in a large bowl. Add eggs, one at a time, allowing each egg to blend into the oil mixture before adding the next. Stir flour, baking powder, baking soda, cinnamon, and salt together in a bowl; beat into the wet mixture. Fold grated carrots through the batter, mixing just enough to evenly combine. Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
In large Dutch oven heat olive oil and minced garlic on medium-high heat. Add sliced bell peppers and cook until they begin to soften. Add Italian sausage to the pot and cook through. Once cooked through, transfer sausage and peppers to a bowl (drain oil, if preferred). Return Dutch oven to stove and bring 2 cups water and package of Knorr(R) Rice Sides(TM) - Chicken to a boil; reduce heat, cover and simmer 7 minutes. Once rice is finished, add can of Italian-style diced tomatoes and the sausage and peppers. Cook until heated through; serve topped with Parmesan-Romano grated cheese and Italian flat-leaf parsley. Enjoy!
Pour apple cider mix into a 1/2 cup measuring cup. Top off with enough sugar to equal 1/2 cup. Combine sugar mixture, flour, baking powder, salt, cinnamon, and nutmeg in a large bowl. Mix milk, egg, and orange zest together in a small bowl. Pour over flour mixture; mix gently until dough comes together in a ball. Turn dough out onto a floured work surface; pat into a rectangle about 1/2-inch thick. Cut into doughnuts using a floured doughnut cutter. Fill a large saucepan with oil to a depth 1 1/2 inch; heat to 350 degrees F (175 degrees C). Place a few doughnuts carefully into the hot oil. Fry until deep golden, 2 to 3 minutes per side. Drain on paper towels. Repeat with remaining doughnuts.
Place 4 ounces of the white chocolate in a microwave-safe dish. Cook for 1 minute in the microwave, stir, and continue to heat and stir at 15 second intervals until the chocolate is smooth. Set aside to cool slightly. In a medium bowl, cream together the cream cheese and confectioners' sugar until light and fluffy. Stir in the melted chocolate, then fold in the whipped cream. Spread the mixture evenly in the bottom of the pie crust. Place the berries, point side up in the chocolate mixture. Melt the remaining chocolate, starting at 15 second intervals, in the microwave. Drizzle over the berries. Chill for at least 2 hours before serving.
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with half the olive oil. Rub the tilapia fillets in the oil to coat both sides. Season with the Creole seasoning, 1 teaspoon black pepper, and 1 teaspoon kosher salt; sprinkle with the cilantro. Drizzle the fillets with the lime juice and remaining olive oil; set aside. Melt the butter in a saucepan over medium-high heat. Stir in the garlic, onion, and Anaheim pepper; cook and stir until the onion has softened and begun to brown around the edges, about 5 minutes. Add the tomatoes and cook until they begin to soften, about 3 minutes more. Pour in the wine and simmer 1 minute, stirring constantly. Pour in the chicken stock and olives; season with cumin, cayenne pepper, oregano, 1 teaspoon black pepper, 1 teaspoon kosher salt, red pepper flakes, and Worcestershire sauce. Bring to a boil. Reduce heat to medium-low and simmer about 20 minutes. Bake the tilapia in the preheated oven until the flesh turns white and is easily flaked with a fork, about 20 minutes. Spoon the sauce over the fish to serve.
Grease a 9 x 9 inch pan. Heat chocolate chips and peanut butter over low heat in a medium saucepan until chips are completely melted. Remove from heat. Stir in marshmallows. Pour into prepared pan. Cool. Can be put into refrigerator to cool. Cut and Enjoy!
Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, baking soda and salt, set aside. In a medium bowl, cream the shortening with the brown sugar and white sugar. Stir in the eggs, coconut extract and milk. Then mix in the sifted dry ingredients. Finally, stir in the chocolate chips. Drop cookie dough from a spoon in golf ball sized portions onto an unprepared cookie sheet. Bake for 9 to 11 minutes in the preheated oven. Cookies should be slightly brown at the edges. Allow cookies to cool for a couple of minutes on the baking sheets before removing to cool completely on wire racks.
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. Drain artichoke hearts, reserving liquid. In large bowl combine pasta, artichoke hearts, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano and lemon pepper. Toss and chill for 1 hour in refrigerator. Just before serving, drizzle reserved artichoke marinade over salad.
Line a baking sheet with aluminum foil. Sprinkle 1/2 the chocolate and 1/2 the almonds onto the prepared baking sheet. Melt sugar and butter together in a stainless steel pan over low heat; increase heat to medium, stirring constantly, until boiling. Heat mixture to 310 degrees F (155 degrees C) or until a small amount of syrup dropped into cold water forms hard, brittle threads, 30 minutes to 1 hour. Pour butter-sugar mixture over chocolate and almonds on baking sheet. Sprinkle remaining chocolate and almonds over butter-sugar mixture. Cool to room temperature and refrigerate until set, about 1 hour. Break into pieces.
Heat olive oil in a large skillet over medium heat; cook and stir garlic until fragrant, 1 to 2 minutes. Add eggplant; cook, stirring constantly, until eggplant is softened, about 5 minutes. Add tomatoes and juice; cook until sauce is slightly reduced, about 20 minutes. Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 13 minutes. Drain and transfer to a serving bowl. Pour sauce over pasta.
Blend tomatoes, jalapeno peppers, and salt in a food processor until you have a slightly chunky salsa. Heat oil in a large skillet over high heat. Cook pork in hot oil until crispy and caramel colored, about 10 minutes. Pour the salsa over the pork, reduce heat to low, place a cover on the skillet, and cook until the pork pieces are tender and no longer pink in the center, about 30 minutes. Remove and discard any pieces of bone.
Combine corned beef and spice packet contents, water, onion, carrots, celery, and salt together in a large pot or Dutch oven; bring to a simmer, skimming off any foam that rises to the surface. Cover the pot, reduce heat to low, and simmer until meat is almost fork-tender, about 3 hours. Add potatoes and simmer, uncovered, until potatoes are almost tender, about 30 minutes more. Place cabbage pieces on top of and around meat, cover the pot, and simmer until cabbage is tender, 20 to 30 minutes more. Remove meat to a cutting board and let rest 10 to 15 minutes. Cut across the grain and serve in a bowl; ladle vegetables and broth over the top.
Place pork in a slow cooker. Add molasses, chili powder, salt, paprika, cumin seeds, and ground coriander. Pour enough water into slow cooker to cover pork. Cook on High for 6 to 8 hours. Drain liquid from slow cooker and shred pork with 2 forks. Add barbeque sauce. Reduce heat the Low and continue cooking for 1 hour more.
Mix popcorn, corn chips, candy corn, mixed nuts, and jelly beans together in a large bowl. In a microwave-safe glass bowl, melt the white chocolate chips on Low setting until barely melted, 1 or 2 minutes. Stir until smooth. Pour the white chocolate over the popcorn mixture, and stir to coat. Allow to cool, and break apart into small pieces.
Combine cucumbers, peaches, mint, and salt in a pitcher; stir gently. Refrigerate for 8 hours to overnight.
Whisk together the white wine, olive oil, lemon juice, cider vinegar, basil, parsley, rosemary, thyme, garlic, pepper, and salt in a bowl. Marinade chicken in mixture 8 hours or overnight.
Preheat the oven to 350 degrees F (175 degrees C). Lightly oil a pan; cook chanterelle mushrooms, shallot, and garlic over medium heat until mushrooms are tender and all water has evaporated, 5 to 7 minutes. Stir in cooked bacon. Transfer mixture to the pie crust and sprinkle Swiss cheese on top. Beat eggs and half-and-half together in a bowl; pour egg mixture over the Swiss cheese in the pie crust. Bake in the preheated oven until quiche is set, 30 to 45 minutes. Cool 10 minutes before serving.
Prepare vanilla pudding according to package directions, except do not chill. In a medium saucepan over medium-low heat, stir together strawberries, jam, and sugar until jam is melted and the mixture is heated through, about 4 minutes. Remove from heat. In each of 4 parfait glasses, layer 1/8 of the pudding and 1/8 of the strawberry sauce. Repeat layers. Chill 45 minutes, or until set, before serving.
Preheat an oven to 325 degrees F (165 degrees C). Season the pheasant breasts on all sides with salt and pepper. Sprinkle the flour onto a plate, and press the pheasant breast into the flour until completely coated. Shake off excess flour and set aside. Melt the butter in an ovenproof Dutch oven or deep skillet over medium heat. Cook the pheasant breasts in the hot butter until golden brown on both sides, about 5 minutes per side. Pour in the half-and-half cream and bring to a simmer; cover the Dutch oven. Bake in the preheated oven until the pheasant breasts are tender and no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Preheat the oven broiler. In a small bowl, mix peach preserves, honey, spicy brown mustard, and hot pepper sauce. Arrange chicken pieces on a medium baking sheet. Season with Creole seasoning. Brush with the peach preserves mixture, reserving some of the mixture for basting. Turning occasionally and basting often with reserved peach reserves mixture, broil 25 minutes in the preheated oven, until chicken is no longer pink and juices run clear.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until done; drain. In a small bowl, combine olive oil, lemon juice, basil and black pepper. Mix well and toss with the pasta. Serve hot or cold.
Preheat oven to 350 degrees F. Arrange walnuts on a cookie sheet in a single layer. Bake 8 to 10 minutes, checking frequently.
Preheat oven to 350 degrees F (175 degrees C). Mix oats, flour, 3/4 cup brown sugar, and butter together in a bowl until crumbly. Mix apples, pears, 3/4 cup brown sugar, and cinnamon together in a separate bowl; spread into the bottom of a 9x9-inch glass pan. Sprinkle oat mixture atop apple-pear mixture; top with almonds. Bake in the preheated oven until the top is golden brown, about 40 minutes.
Melt butter in a stockpot over low heat. Add celery, carrots, onion; cook and stir until tender, 8 to 10 minutes. Stir in turkey, stuffing, tomatoes, and parsley. Pour in turkey stock. Bring soup to a boil; reduce heat and simmer, partially covered, until flavors combine, about 1 hour. Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until tender yet firm to the bite, 7 to 9 minutes. Drain. Scoop hot noodles into deep serving bowls; ladle soup on top.
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish. Mix together the garlic, shallots, white wine, chicken broth, red wine vinegar, mustard seed, salt, black pepper, and fresh thyme in a bowl, and set aside. Place the chicken thighs into the prepared baking dish, and scatter the potatoes, mushrooms, and peas around the dish. Pour the liquid mixture over the chicken and vegetables, lifting the thighs slightly to allow the flavors to spread through the whole dish. Bake in the preheated oven until the chicken is no longer pink in the center, the juices run clear, and an instant-read meat thermometer inserted into the center of a thigh reads at least 165 degrees F (75 degrees C), about 40 minutes. Allow dish to stand for 5 to 10 minutes before serving.
Preheat oven to 350 degrees F (175 degrees C). Cook and stir bacon and onion in a skillet over medium heat until the bacon is crisp, 10 to 15 minutes. Drain grease, reserving the drippings. Grease a 9x13-inch baking dish with the reserved bacon grease. Combine the cooked bacon and onion, eggs, hash brown potatoes, Cheddar cheese, cottage cheese, Swiss cheese, bell pepper, and green chilies in the prepared baking dish; stir to combine. Bake in preheated oven until the eggs are set firm, 35 to 40 minutes. Let casserole cool 10 minutes before cutting to serve.
Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, combine the orange juice, onion soup mix, poultry seasoning and cornstarch. Mix together well and set aside. Place chicken in a 9x13 inch baking dish. Pour sauce over chicken and cover with foil. Bake at 375 degrees F (190 degrees C) for 45 minutes, remove foil, and bake for 15 more minutes.
Place the mushrooms, eggplant, winter squash, and zucchini into a shallow bowl or baking dish. Drizzle with the balsamic vinaigrette, turning to coat evenly. Cover, and refrigerate at least 2 hours, or up to 24 hours, stirring occasionally. Preheat grill to medium-high heat. Drain vegetables and discard marinade. Place vegetables on preheated grill, and cook until lightly browned, turning once, or about 3 minutes on each side. (Note that cooking times vary between grills.) Sprinkle the mushrooms with blue cheese, and let the cheese melt slightly. Open the 6 hamburger buns and divide the eggplant, squash, and zucchini among bottom halves. Place the portobello mushrooms on top of the vegetables, cheese side up. Top with the remaining 6 hamburger bun halves. If necessary, use toothpicks to hold the buns in place. Serve immediately.
Cut deep slashes about 2 inches apart across the lamb. Mix yogurt, ginger-garlic paste, lemon juice, ground red chile, chaat masala, garam masala, salt, red pepper flakes, turmeric, black pepper, cumin, and coriander together in a bowl. Whisk until well combined. Apply marinade generously all over the lamb in a dish; turn over and apply more marinade. Cover and refrigerate for 3 hours to overnight. Heat oil in a large cast-iron pot over medium heat. Place the lamb leg gently into the bottom of the pot. Cover and place a heavy weight on top of the lid. Reduce heat to low and cook for 1 hour. Turn leg over and cook for another hour. Continue cooking lamb until liquid is mostly evaporated and meat is tender and golden, about 15 minutes more. Oils should start collecting at the edges of the lamb. An instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C). Transfer meat to a serving dish.
Preheat oven to 350 degrees F (175 degrees C). Prepare a 13x9-inch baking dish with cooking spray. Spread rice into the bottom of the prepared baking dish. Sprinkle 1 cup Cheddar cheese over the rice; season with black pepper and salt. Arrange chicken breast halves evenly atop the rice and cheese layers. Dot chicken breasts evenly with rounded teaspoons of cream of chicken soup. Pour 3 cups water over the chicken and finish by sprinkling onion soup mix evenly over everything. Bake in preheated oven for 1 hour. Check rice for doneness; if water is already completely absorbed, add 1/2 cup more water to keep mixture moist. Continue baking until the chicken breasts are no longer pink in the center and the juices run clear, about 30 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle remaining 1/2 cup Cheddar cheese over the dish.
Combine orange juice, apples, cranberries, white sugar, brown sugar, and pumpkin pie spice in a saucepan over medium-high heat. Bring to a boil, reduce heat, and simmer until apples are tender and sauce has thickened slightly, 20 to 25 minutes. Transfer sauce to a dish; stir in softened butter and refrigerate for 1 to 2 hours. Sauce will continue to thicken.
Preheat grill to 350 degrees F (175 degrees C). Mix brown sugar and mustard together in a bowl until a paste forms. Place ham on a large piece of aluminum foil. Spread brown sugar paste over entire ham. Wrap foil securely around ham, sealing all of the edges together. Place wrapped ham in a disposable pan. Grill ham on the preheated grill until heated through, about 2 1/2 hours. Remove ham from grill and let rest 30 minutes before slicing.
Preheat oven to 350 degrees F. Combine dry ingredients and set aside. In a separate bowl, beat butter and sugar together until light. Add eggs one at a time, beating well after each addition. Stir in dry ingredients 1/2 cup at a time. Add almonds, if desired. Roll into one inch balls and arrange 1 inch apart on ungreased baking sheet. Bake 11 to 14 minutes. Cool and store in airtight containers for 3 days to mellow flavors.
Mash avocado in a bowl using a fork. Add feta cheese, onion, tomato, olive oil, lemon juice, and salt. Mix well and serve immediately.
In a medium bowl, stir together the cream cheese, deviled ham spread, shredded cheese, green olives, mustard, and black olives. Season with mustard powder, celery salt, cayenne pepper and garlic salt. Mix well, then cover and refrigerate at least 15 minutes before serving.
In 2-quart heavy saucepan melt butter. Remove from heat and add sugar. Stir well until blended. Return to low heat, stir rapidly until reaching a rolling boil. Add water and corn syrup, mix well. Stir and cook over low heat to soft crack stage (290 degrees F). Remove from heat, add 3/4 cup nuts all at once. Mix well, then pour into lightly buttered 13x9x2 inch pan. Quickly spread with spatula (careful that it doesn't melt!). Let cool on own for 7-10 minutes. Sprinkle chocolate chips and spread evenly when they begin to melt. Finally top with 1/4 cup nuts (or enough to lightly cover by sprinkling). Let cool overnight. Use butter knife to get out by cracking into pieces (about the size of peanut brittle). Crack the rest by hand.
Heat 2 tablespoons olive oil in a skillet over medium heat. Stir in rice, and cook until lightly browned. Pour in the water. Bring to a boil, reduce heat to low, and simmer until all liquid has been absorbed. In a large bowl, mix the green beans, olives, red pepper, green pepper, pickle, tomatoes, and garlic. Toss with the rice. Sprinkle with vinegar and remaining 1 tablespoon olive oil, and toss to coat. Cover, and refrigerate 1 hour, or until completely cooled, before serving.
Blend the tomatillos, serrano chile peppers, and cilantro in a blender until smooth. Add 1 avocado quarter and continue blending until the avocado is fully incorporated into the mixture; repeat with each piece of avocado. Season with salt; continue processing until smooth. Serve immediately.
Pour sesame oil, chile-garlic sauce, and 1 teaspoon salt in a bowl. Stir to dissolve salt. Place ribs onto a square of aluminum foil and brush sesame oil mixture onto ribs on both sides. Place ribs into a heavy resealable plastic bag. Pour root beer over the ribs and seal the bag. Refrigerate at least 12 hours, or overnight. Remove ribs from marinade; reserve marinade in a bowl and keep refrigerated. Preheat oven to 250 degrees F (120 degrees C). Place a large piece of aluminum foil onto a baking sheet. Place rib racks, meat-side up, onto the foil and season both sides with salt and black pepper. Place a piece of parchment paper on top of the meat; place another piece of foil over the parchment paper. Fold edges and seal sides to make an airtight package. Bake ribs in the preheated oven until almost fork-tender, about 2 hours. Open foil packet and test for doneness; a fork inserted into the meat will go in with some effort. Transfer reserved marinade to a small saucepan. Add garlic, green onions, and rice vinegar to marinade and bring to a boil. Reduce heat to medium-high and cook until sauce is reduced by half, about 5 minutes; stir often. Pour pan juices from foil packet into saucepan with the sauce. Add Asian chile pepper sauce. Bring back to a simmer and cook sauce until slightly thickened to a glaze, about 5 more minutes. Increase oven heat to 450 degrees F (230 degrees C). Line another baking sheet with foil and transfer ribs to baking sheet. Brush both sides of ribs with thickened glazing sauce. Cook in hot oven until glaze begins to cook onto meat, 6 to 7 minutes. Brush another coat of glaze onto the ribs; repeat 4 more times, cooking 5 to 6 more minutes per time, until meat is shiny, glazed, browned, and fully fork-tender. Brush 1 more coat of glaze onto meat. Sprinkle ribs with sesame seeds and cook for 5 more minutes to set the last glaze coat.